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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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Weight loss Chicken Soup Recipe- Oil Free Skinny Recipe - Weight loss Diet Soup - IMMUNITY BOOSTING

Weight loss Chicken Soup Recipe- Oil Free Skinny Recipe - Weight loss Diet Soup - IMMUNITY BOOSTING

 This chicken soup is a great warming soup for kids and adults alike during winters and monsoons,if your a little under the weather and a cold or cough is coming up, then this soup is a must.


This is an easy-to-make chicken soup recipe that takes around an hour to prepare, and is very delicious. This is an incredible way of making chicken soup that you can easily prepare in the comfort of your home.  You can also sprinkle black pepper powder on it to give it an extra zing.




Here i have used cornstarch about 1 1/2 tsp, which doesnt make soup fattening. You can substitute with oats powder too.


Lets cook with step-by-step pictures.

Now lets see how to cook:

Weight loss Chicken Soup Recipe- Oil Free Skinny Recipe - Weight loss Diet Soup - IMMUNITY BOOSTING



Prep time
Cook time
Total time
This can be eaten a light dinner along with chapati or brown rice.
Author: Shalini
Recipe type: Soup
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Chicken with bone - 250g
  • Egg white - 1
  • Green peas or corn - 1 cup
  • Green chilli -2
  • Turmeric powder - 1/2 spoon 
  • Onion - 1 medium size chopped finely
  • Ginger Garlic Paste - 1 tblsp
  • Soy sauce - 1tsp
  • Corn flour/ oats powder - 1 1/2 tsp
  • Salt to taste
  • Water - 2 cups
Instructions
  1. Wash the chicken pieces and add in cooker.
  2. Add in green chillies.
  3. Add in ginger garlic paste.
  4. Add in  medium chopped onions.
  5. Add in salt to taste and mix well.
  6. Pour 2 cups of water and cook for 2 whistle.
  7. Now remove few chicken pieces and shred the pieces into small. Keep cooking the soup even after removing few chicken pieces for shredding. 
  8. Now place the cooked soup in medium place and add in green peas or corn. Add cook until peas are half cook.
  9. Now take 1 cup of cooked soup and make it to cool into that add 1 1/2 tsp of corn flour/ oats powder and mix well without any lumps.
  10. Add the corn flour liquid to the soup slowly and keep mixing it without forming any lumps.
  11. Now add the shred chicken pieces into the soup, keep in medium flame.
  12. Add in soy sauce.
  13. Now take only egg white and add slowly to the soup and mix slowly.
  14. Boil for 1 min and off the flame.
  15. Serve hot.
Pictorial:
Take washed boned chicken.


Add 2 green chilli.

1stp of ginger garlic paste.

Add salt to taste.

Add in water.

Add in onions.

Mix well.

Cook for 2 whistle. 

Take few pieces and shred the chicken and keep aside.

Add in green peas. Keep cooking the soup even after removing few chicken pieces for shredding. 

Take 1 cup of cooked soup and add 1  1/2 tsp of corn flour/ oats powder. Mix well with out lumps.

Add in corn flour liquid into soup.

Add in  shred chicken.

 
1tsp of soy sauce.

Pour egg white.

Mix well. and boil for a minute.

Serve hot.!!!!!!!!!!


HOPE YOU ALL GIVE A TRY!!!!!

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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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