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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 Paal

Aadi Paal 


Aadi is the 4th month of Tamil month. Generally comes in the middle of July. The first day of Aadi is celebrated as aadi pandigai.  We make Thengai paal Payasam , otherwise called Aadi paal , on this day. Generally any wedding or auspicious occasion is not done during this month of aadi. The 18th day of this month, is called aadi perukku. People believe that this aadi perukku brings prosperity and wealth. Farmers sow seeds on this month as it brings more prosperity and harvest to them.  All the fridays are considered more auspicious in this month. We make jaggery based payasams, Maavilaku and kozhukattais and make neivedhyam to God.




TRY OUT OTHER PAYASAMS
Kavuni Arisi, Chettinad Kavuni Arisi Sweet

 Mappilli samba Rice Payasam (Bridegroom Rice)
Lets cook with step-by-step pictures.

Now lets see how to cook:

Aadi Paal 




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
  • Thick Coconut milk - 1 cup
  • Thin coconut milk - 1/2 cup
  • Jaggery - 1/2 cup
  • Ghee - 2 tsp
  • Dry grapes - 1 tsp
  • Almonds - 6 crushed 
  • Cardamom powder - 1/2 tsp
  • Water - 1/2 cup
  • Salt - Pinch 
Instructions
  1. Grate the one full coconut and add into mixer grinder with little water and grind into smooth paste. Now add this coconut paste into hot water and soak it for for few min, strain the paste and collect the thick coconut milk, now add the paste again into hot water and strain it for 2nd time, this will be thin coconut milk.
  2. In other pan add water and add crushed jaggery and boil until it is dissolve. And strain the jaggery juice and cool down. 
  3. Now in a pan the thin coconut milk add jaggery juice and mix, now add thick coconut milk to it and boil it for 1 min until the milk getrs hot, do not boil the milk since it will turn into curdle, if we boil for more min.
  4. Once the flame is off, add cardamom powder.
  5. Add ghee in other pan and add dry grapes and crushed almonds fry until brown and add into the payasam.
  6. Serve hot !!
Pictorial:
Take thin coconut milk.

Add jaggery juice into  thin coconut milk 

Mix the milk will

And heat the milk for few secs

Add Thick coconut milk to it 

Add cardamom powder

In other pan add ghee

Add dry grapes and crushed almonds and fry until brown

pour into payasam

Add finally boil for few min and off the flame 

Serve hot!!!!!!!!!!!!

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