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must try recipes

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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Kongunadu Style Arisi Paruppu Sadam Recipe

Kongunadu Style Arisi Paruppu Sadam Recipe









This recipe I learnt it from my aunt who stays in Coimabtore. This is a quite famous preparation from Kongunadu, i.e Coimabtore area of Tamilnadu. The recipe is so simple and can be done in a jiffy. Made with rice and toor dhal. When you don’t have any vegetable to work with, this rice is an easy one pot meal to make. 


Serve it with appalam and pickles and you are done with a hearty meal. This is for the one pot meals theme I have chosen for the week.

This is one of the dishes I made for my daughter during vacations. As I don’t usually make her lunch during school days, she waits for vacation days to ask for her favourite recipes. I made this in pressure cooker but you can also opt to make it on open pan.

Lets cook with step-by-step pictures.

Now lets see how to cook:

Kongunadu Style Arisi Paruppu Sadam Recipe




Prep time
Cook time
Total time
Best for quick lunch or dinner
Author: Shalini
Recipe type: Main dish
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Rice - 1 cup
  • Toor Dal / Thuvaram Paruppu - 1/4 cup
  • Ghee - 2 tbs
  • Mustard Seeds - 1/2 tsp
  • Urdal dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Cumin Seeds -1 /2 tsp
  • Green chilli - 3
  • Dried red chilli - 2
  • Onion - 1
  • Tomato-1
  • Turmeric Powder - 1/4 tsp
  • Salt - to taste
  • Curry leaves - 1 string 
  • Water - 2.5 cups
Instructions
  • Mix rice and dal, wash it and soak for 30 minutes.
  • Heat ghee in a pressure cooker.
  • Add cumin seeds and mustard seeds,Urdal dal and chana dal. When they crackle add in the onions.
  • Saute until golden.
  • Add in green chillies, red chilli and string of curry leaves.
  • Add tomatoes, turmeric powder and salt.
  • Saute on low flame until the tomato is mushy.
  • Drain the soaked rice and dal and add it.
  • Saute for a minute on low flame.
  • Finally add water and wait until it starts boiling.
  • Cover the cooker and add the weight.
  • Wait until it whistles thrice.
  • Switch off flame and wait for the pressure to release.
  • Once the pressure in the cooker is gone, remove the lid, give a nice stir and serve immediately topped with chopped cashews.
Pictorial:
Add ghee and add mustard, chana dal and cumin seeds.

Add in curry leaves.

Green chilli

Red chilli

Now add onions 

Add tomato

Add salt and turmeric

Add soaked rice and dal 

Mix all well 

Add water and mix well and cook for 3 whistle

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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