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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Pasi Paruppu(Moongdal) coconut milk payasam


Pasi Paruppu(Moongdal) coconut milk payasam 



A Payasam variety rich in Coconut milk and garnished with Fried Cashews!
Pasi Paruppu (Moongdal) Coconut milk Payasam is one of the most common and traditional Payasam variety most of us have a practice of making for any festivals and auspicious occasions. Unlike the Tamilnadu style payasam, where we use jaggery with cooked moong dal and finally add milk once the jaggery payasam cools down completely, Kerala Style Moong dal payasam is enriched with coconut milk instead of plain milk. Also they call it as “Pradhaman” as we call as Payasam. Generally for any payasam, we garnish with fried cashews and raisins.

Most of us have a tradition to make dal payasam with jaggery for any festivals. My mom always tell me that sugar based payasam is not a best offering to God. So she always advice me to make jaggery based dal payasam. Also only Bengal gram dal (Kadalaparuppu) and Moong dal are used for payasam. 
Lets cook with step-by-step pictures.

Now lets see how to cook:

Pasi Paruppu(Moongdal) coconut milk payasam



Prep time
Cook time
Total time
A Payasam variety rich in Coconut milk and garnished with Fried Cashews!
Author: Shalini
Recipe type: Sweet
Cuisine: Indian
Serves: 3 servings
Ingredients
  • Moong dal - 1 cup
  • Powdered jagerry - 1/2 cup
  • Cocunut milk - 1 glass
  • Ghee - 2 tsp
  • Cardamom powder - 1/2 tsp
  • Cashews - handfull
  • Raisins - handfull
  • Salt - pinch 
  • Water- 1/2 cup
Instructions:
  1. Take 1 glass of moong dal and wash it well and add 1cup of water and pinch of salt and start to cook in medium flame.
  2. Make jaggery syrup by adding adding water to powdered jaggery and boil well until it is completely dissolved and strain the syrup to remove impurity.
  3. Add in cardamom powder to cooked dal.
  4. Now pour the jaggery syrup into cooked dal.
  5. Now add 2 tsp of ghee and add in cashews and raisins fry until they turn brown then add into cooked dal.
  6. Pour cocounut milk into the dal and simmer the flame and boil only for few seconds and off the flame since boiling too much will break the coconut milk which will taste odd.
  7. Serve either hot or chill. 

Pictorial: 
Take 1 glass of moongdal.

Wash well and add in 1 glass of water.
 
Add in a pinch of salt.

Cook dal well.

Add in cardamom powder.

Make jaggery syrup.

Add in jaggery syrup and cocunut milk.

Add in ghee.

Add in cashews.

Add in raisins.

Add to the cooked dal and serve either hot or cold.

Hope you all give a try!!!!!!

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