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
Kavuni Arisi, Chettinad Kavuni Arisi Sweet
"Let food be thy medicine, and medicine be thy food."
The olden day Chettiar community was a very affluent community and traded all over the world. The community had trade as far flung as Rangoon (Current day Myanmar) to Singapore. They brought back a lot of things from their travels which included exotic ingredients as well. Black rice is a very popular ingredient in South Asia and it must have found its way into the Chettiar households through these routes. The rice has become so customary that its a ritual to serve it in weddings.
Black Glutinous Rice is also sold in the shops as Kavuni Arisi, Karuppu Arisi or Karuppu Puttarisi.
Even though the rice is black in colour, it gets a hue of burgundy after soaking and the colour intensifies after cooking.
"Let food be thy medicine, and medicine be thy food."
The olden day Chettiar community was a very affluent community and traded all over the world. The community had trade as far flung as Rangoon (Current day Myanmar) to Singapore. They brought back a lot of things from their travels which included exotic ingredients as well. Black rice is a very popular ingredient in South Asia and it must have found its way into the Chettiar households through these routes. The rice has become so customary that its a ritual to serve it in weddings.
Black Glutinous Rice is also sold in the shops as Kavuni Arisi, Karuppu Arisi or Karuppu Puttarisi.
Even though the rice is black in colour, it gets a hue of burgundy after soaking and the colour intensifies after cooking.
All these ancient rices are packed with health benefits than these Modern day supplements. There is rice for every human need. Sample this, there is a rice called a maapillai samba, given to married people or people trying to conceive, fundamentally it increased the ojas in the body. There is another rice variety called as Neela samba, which would increase lactation for feeding mothers. The list goes on and on.
Black Kavuni Rice was once served only for royal family in china. General public was denied access to this rice, probably merchants were always friends with royal families that’s how they got their hand with this rice varities. Even today there is no chettinad wedding without black kavuni rice desserts.
In ancient days, when a girl attends puberty, they used to make black rice pudding (called as puttu also known as Rangoon puttu). This is because this will help her stabilizes her body and increase the iron in blood and stops accumulating fat in back and hip region, a place women add more fat. Over a period of time, we forgot the black rice and we only followed the ritual and pudding part. Even today, in some part of villages, when a girl is getting ready to be married, they used to give black rice based food to rebuild her into proper shape.
NOTE: Black rice is a very hard rice. The rice needs to be soaked over-nite. Wash the rice and soak it in lots of water for 10-12 hours. Drain the water used for soaking after the said time. The water would be burgundy color. Its fine. Still after cooking the rice will be chewy.
Lets cook with step-by-step pictures.
Now lets see how to cook:
Kavuni Arisi, Chettinad Kavuni Arisi Sweet
Prep time
Cook time
Total time
Best for quick mid snack or during late lunch
Author: Shalini
Recipe type: Weightloss
Cuisine: Indian
Serves: 2 servings
Ingredients
- Soaked overnight Kavuni arisi / Black rice - 1/2 cup
- Water - 3 cups
- Sugar/brown sugar / jaggery- 1/2 cup
- Ghee - 2 tsp
- Cashew - handful
- Dried green grapes - handful
- Cardamon powder- 1/2 tsp
Instructions
- Soak the black rice over night and next day use the same water for cooking the rice
- In pressure cooker add 1/2 cup soaked rice and pour 3 cups of water cook for 5 whistle, let the pressure come down and remove the excess water.
- To this add 1/2 cup of sugar/brown sugar/ jaggery and cook until sugar dissolve, then add cardamon powder.
- In a small pan add 2 tsp of ghee,add cashews and dried grapes and fry until brown and add this to the rice.
- Serve hot.
Pictorial:
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| Take all items |
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| Wash the rice 3 to 4 times |
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| Soak the rice overnight |
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| Now add the rice with the soaked water in cooker |
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| Add 3 glass of water |
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| With pinch of pink salt |
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| Cook the rice for 5 to 6 whistle and remove the steam |
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| Add sugar/brown sugar/ jaggery |
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| And cardamon powder |
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| With grated coconut and mix well and cook till the rice becomes thick |
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| In other pan add ghee and add cashew and dried grapes |
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| Add the nuts and mix well |
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| Serve hot HOPE YOU ALL GIVE A TRY !!! |
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