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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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Aadi Kummayam

Aadi Kummayam

This is a traditional sweet recipe from the famous Chettinadu Cuisine, it is served in marriages, prepared on Aadi Tuesdays, Fridays and also given to young girls after attaining puberty to strengthen the bones. Originally, an equal measure of jaggery and palm jaggery is used, but I have used sugar since there was no jaggery or brown sugar at home since it was the lockdown time. Also, if you want to cut off the calories, ghee can be replaced with sesame oil too. 

Lets cook with step-by-step pictures.

Now lets see how to cook:
Aadi Kummayam


Prep time
Cook time
Total time
Best during for mid morning snack.
which keeps your tummy full for long hours.
Author: Shalini
Recipe type: Weightloss 
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Urad dhal - 1 cup
  • Moong dhal - 1/4 cup
  • Raw rice - 1/4 cup
  • Jaggery or brown sugar or normal sugar - 1 cup
  • water - 1 cup to dilute jaggery and 2 cups to dilute the flour
  • Ghee - 1/4 cup
Instructions
  1. In a pan, dry roast the urad, moong dhals and rice individually. Set aside to cool.
  2. Grind this to a fine flour.
  3. Sift this flour using a strainer and measure one cup of this flour.
  4. Add this flour in a pan with 2 cups of water and mix well until there are no lumps in it. Now add 1 cup of brown sugar or jaggery syrup and mix well.
  5.  This will start to thicken. Add ghee at regular intervals and cook until it begins to leave the sides of the pan.
  6. Serve hot !!
Pictorial:
Take all ingredients

Dry roast the urad dhal 

Dry roast moong dhal 

Then dry roast  raw rice 

Cool down them 

Add to a grinder 

Grind them into fine powder

sieve the flour

Take one cup of powder into a pan 

Add 2 cups of water 

Mix well until no lumps 

Add sugar or jaggery syrup or brown sugar

Mix well

Add Ghee 

Mix well until it leaves the pan 

Serve hot!!
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