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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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Poricha Rasam | Poricha Satramudhu

Poricha Rasam | Poricha Satramudhu
Kalyana rasam  also called as Poricha rasam, We make many varieties of rasam in our households. Some rasam will be without tomato, some without tamarind, some with garlic and many more. This particular rasam is purely with a fresh spices. So you do not need tamarind water for this rasam. Also, we don’t need rasam powder or sambar powder for this rasam. This is made in few families as a postpartum diet. I learned this rasam recipe from my friend’s mother in law.

In the middle of diverse South Indian rasam varieties this poricha rasam recipe is quiet unique. In other words its also called poricha satramudhu. Any type of rasam you make has its own speciality and having it gives a soulful satisfaction after a great heavy meal. This is quite a new type of rasam that I am making this time. The recipe was from my friend and its their family recipe. They told that they make this special rasam during viratham time when not using tamarind. Ingredients roasted for rasam powder is something different like we add coconut grated which we will not add it for making rasam.  I use garlic in most of my rasam variations but for this its not at all needed. Its a very simple rasam to make with hot rice and a simple papadam will do.
try out my other Rasam - Kollu Rasam / Weight Loss Soup Recipe
Lets cook with step-by-step pictures.

Now lets see how to cook:

Poricha Rasam | Poricha Satramudhu



Prep time
Cook time
Total time
Can be eaten during lunch or dinner time.
Author: Shalini
Recipe type: Soup
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Toor dal - 1/2 cup
  • Turmeric powder - 1/2 spoon 
  • Pepper - 1 tsp
  • Dry red chilli - 5
  • Urad dal - 1tsp
  • Curry leaves - 1 string
  • Salt - as per taste
  • Hing - 1/2 tsp
  • Ghee - 1 tsp
  • Coconut - 4 to 5 pieces 
  • Water - 1cups
Instructions
  1. In a pan add toor dal and wash it well, add turmeric powder with little salt and cook for 3 whistle.
  2. Once the whistle is settle down remove the lid and mash the dal well and add 1 cup of water and keep cooking it in low flame.
  3. In other pan add ghee, add dry red chilli, urad dal, pepper cons and hing and roast it well, once it is cool down, transfer into mixer jar, add coconut pieces and grind into Corse paste.
  4. Now add this paste into boiling dal and mix well, add water if it is thick.
  5. Once the dal forms into formy add crushed curry leaves and off the flame.
  6. Serve hot.
Pictorial:
Add toor dal wash and add turmeric powder with little salt and water and cook for 3 whistles.

Once the whistle is out smash the well

Mash it well

Add water to this 

Keep it on low flame and start boiling 

In other pan add ghee 

Add Dry red chille

Add urad dal

Add pepper cons

Add hing

Once it is cool down add into mixer

Add coconut 

Grind into corse paste

Add this paste into boiling dal

Mix well 

Add curry leaves 

Once its starts to form formy off the flame 

Serve warm!!


Hope you all give a try!!
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Carrot Cupcakes

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