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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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Chilli Garlic Pickle

Chilli Garlic Pickle 


Pickles are a must in an Indian meal irrespective of whether it is spicy or bland, vegetarian or non vegetarian. The variety of pickles is mind blowing. During my childhood I remember my mother would pickle every seasonal vegetable. At any given time we would have at least 6-8 pickles at home.

I have always preferred pickles that are made without oil like Mango Pickle made with asafoetida. The green chilli and garlic pickle is a quick and easy pickle made with ingredients easily available at home.

This pickle lasts for a month and can be made in small batches. If making in larger quantities ensure that there is enough lemon juice to soak chilli and garlic. 




Lets cook with step-by-step pictures.

Now lets see how to cook:

Chilli Garlic Pickle



Prep time
Cook time
Total time
Best for quick lunch or dinner
Author: Shalini
Recipe type: Pickle
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Green chillies/Red chillies
  • Garlic - 1 cup
  • Cumin seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • fenugreek seeds - 1 tsp
  • mustard seeds - 1 tsp
  • coriander seeds - 1 tsp
  • Sesame oil - 2 cups
  • Vineger - 1/4 cup
  • Turmeric powder - 1/2 tsp
  •  Curry leaves - 10
  • Asafetida/Hing - 1/4 tsp
  • Salt - as per taste
Instructions
  • Wash the green/ red chillies and pat dry it well and slit it and keep aside.
  • Take 1 cup of washed garlic and keep aside.
  • Heat a pan and add cumin,fennel,fenugreek,mustard,coriander seeds of 1 tsp each and dry roast it well until good aroma comes and let it cool down and grind it well.
  • Now take 1cup of Sesame oil, heat well and add garlic fry until light brown and take only 10pods of fried garlic, let it cool and grind it in Corse paste.  
  • In a large bowl add slit green/red chillies and crushed fried garlic.
  • Now add turmeric powder, salt as per taste and powdered seeds, and crushed garlic,fried garlic and mix well and add 1/4 cup of vineger and mix well.
  • In a pan add 2 cups of sesame oil and bring it to boil and off the flame, now add mustard seeds,curry leaves, hing, pour into chilli pickle and mix well .
  • Now store this pickle in air tight jar, let the pickle "RIPEN" and sour up preferable 1 week, in  hot sun and make sure to stir frequently.
Pictorial:
Take washed chilli and garlic 

slit the chillies

Heat pan and add cumin,fennel,fenugreek,mustard,coriander seeds and dry roast 

fry until good aroma comes

cool down the seeds and add into mixer and grind well



in the same pan add 1 cup of sesame oil and heat well

Add garlic pods and fry until brown

take only 10 pods from it and cool down

Grind the fried garlic

Add into bowl

Along with remaining fried garlic

Add slit chillies

Add turmeric

Add salt as per taste

Add powdered seeds 

mix all well with 1/4 cup of vineger

Add 1 cup of sesame oil and bring to boil and off the flame and mustard seeds

Add curry leaves 

Add hind 

let it get roast 

Add this to the chili mix and mix well 

store in air tight jars 


let the pickle "RIPEN" and sour up preferable 1 week, in  hot sun and make sure to stir frequently.

hope you all give a try!!!!!!

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