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
Idicha Poondu Podi/இடிச்சா பூண்டு பொடி(3rd generation pass over recipe)
This podi is an traditional pass over recipe from my hubby family, when i got married and came here in hubby home my MIL often make this for dinner, which is quite simple and eazy, than i came to know that she learned it from her mil, And her mil (hubby's granny learned it from her mil),
Poondu podi or garlic powder is very flavorful and easy to make. It needs very less ingredients which are commonly available in most of the households. This poondu podi goes well with chapati. I always have different homemade podi varieties, so that it will comes handy when you are hard pressed for time or not in a mood to cook yet need to fix a quick lunch. Though I love all types of podis, the karuveppilai podi is one of my favorites.
AND YESS THIS DISH NEEDS MORE OIL, if we use less oil the garlic might stick to the pan, since we are using sesame oil, its really good for health.
This podi is extremely crunchy when you just bite you can hear that crunchy noise, and the taste is so good.
Try out my other HOMEMADE PODI varieties here Flaxseed Podi-Flaxseed Chutney Powder
Kollu podi or horse gram powder - Weightloss powder
This podi is an traditional pass over recipe from my hubby family, when i got married and came here in hubby home my MIL often make this for dinner, which is quite simple and eazy, than i came to know that she learned it from her mil, And her mil (hubby's granny learned it from her mil),
Poondu podi or garlic powder is very flavorful and easy to make. It needs very less ingredients which are commonly available in most of the households. This poondu podi goes well with chapati. I always have different homemade podi varieties, so that it will comes handy when you are hard pressed for time or not in a mood to cook yet need to fix a quick lunch. Though I love all types of podis, the karuveppilai podi is one of my favorites.
AND YESS THIS DISH NEEDS MORE OIL, if we use less oil the garlic might stick to the pan, since we are using sesame oil, its really good for health.
This podi is extremely crunchy when you just bite you can hear that crunchy noise, and the taste is so good.
Try out my other HOMEMADE PODI varieties here Flaxseed Podi-Flaxseed Chutney Powder
Kollu podi or horse gram powder - Weightloss powder
Lets cook with step-by-step pictures.
Now lets see how to cook:
Idicha Poondu Podi/இடிச்சா பூண்டு பொடி(3rd generation pass over recipe)
Prep time
Cook time
Total time
Garlic is delicious and easy to add to your diet. You can use it in savory dishes, soups, sauces, dressings and more.
Author: Shalini
Recipe type: Weightloss podi
Cuisine: Indian
Serves: 2 servings
Ingredients
- Sesame oil - 5 tsp
- Crushed Garlic - 3 pods
- Chilli powder - 2 tsp
- Turmeric powder- 1/2 tsp
- Pink Salt - 1 tsp
Instructions
- In a heavy bottom pan add 5 tsp of sesame oil and add crushed garlic, fry them until they turn brown little.
- Now add chilli powder, turmeric powder and required salt to taste and fry them until garlic turns crunchy.DONT ROAST THE GARLIC TOO MUCH IF NOT IT WILL BURN SOON.
- Allow the powder to cool completely and store in any airtight jars.
- This goes upto 2 weeks and you can keep it in fridge too for nearly 1 month.
Pictorial:
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| Heat the pan and oil |
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| Crush the garlic's well. |
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| Add garlic to oil and fry them. |
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| Fry them until they turn brown. |
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| Add turmeric powder. |
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| Add chilli powder. |
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| Require salt. |
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| Fry them well. |
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| Serve!! once they come to room temp, store in air tight jars. HOPE YOU ALL GIVE A TRY!!!! |
Super
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DeleteWow it looks sooooooo yumm must try vij.... Loads of love and best wishes dear ������������
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