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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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Pidi kozhukattai

Pidi kozhukattai



Pidi kozhukattai is such an easy and tasty sweet recipe which is usually prepared for Indian festivals. This recipe contains only handful ingredients in its making and can be easily attempted by beginners also. I usually prefer making this pidi kozhukattai over regular ones as this recipe has never failed to be delicious any day.


We make sweet pidi kozhukattai very often. It is easy to make when compared to the traditional kozhukattai and can be made in jiffy for evening snacks or even dinner.I just go crazy eating without any counts. As I was not a big fan of jaggery/ sweet versions before, My MIL adds grated coconut, while mom adds coconut bits. I love both. We make this on special days like sangatahara chaturthi or any fridays like aadi velli or Karthigai deepam too. But can be made as snack on regular days.


Lets cook with step-by-step pictures.

Now lets see how to cook:

Pidi kozhukattai



Prep time
Cook time
Total time
This is best for any evening snack when kids come back from school.
Author: Shalini
Recipe type:Snack
Cuisine: Indian
Serves: 8 kozhukattai
Ingredients:
  • Rice flour - 1cup
  • Jaggery - 1/2 cup
  • Grated coconut - 1/2 cup
  • Salt - pinch
  • Ghee -2 tsp
  • Water -1 glass
  • Instructions:
  1. Take 1 galss of water and add powdered jaggery and start to boil until it is completely dissolved and strain the liquid to remove impurity from the the liquid.
  2. In a bowl take rice flour,salt and mix well, add in jaggery syrup and mix slowly make it like dough. Apply ghee on the dough so that it wont get dry.
  3. Apply ghee or oil on your hand and take small rice dough and roll it like cylindrical shape and press gently by your fingers. Keep applying ghee / oil while doing each.
  4. Apply oil in steamer plate and place each kozhukattai and steam for 10mins.
  5. Remove the kozhukattai when it turns warm and serve.

Pictorial:           
          
Take water.

Add in crushed jaggery.

Boil until jaggery dissolve.

Stain the jaggery syrup.
Take 1 cup rice flour.

To this add salt.

Add grated coconut.

Mix well.

Add in warm jaggery syrup.

Mix using spoon since we are using warm syrup.

Make a dough.

Apply ghee on it.

Make shapes like this.
Apply oil on hands and press gently.


Make finger shapes.


Place all kozhukattai on steam plate.

Steam for 10mins.

Remove from steamer.

Serve warm.
 Hope you all give  try !!!!!!!!

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