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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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Mustard Green Salad

Mustard Green Salad 

Wait. Mustard greens in salad? Like raw? Oh yes. 
Not only is it delicious, but healthy too.

Microgreens are  healthier than fully grown plants.

Microgreens are not new, but relatively new to me. They became popular in the mid 1990s in California and moved eastward. As a gardener I always planted seeds to get the full-grown plant. So thought of  starting with this microgreens salads, which is different from your regular salad in taste wise, but the ingredients used are very common, apart from mustard seed leaves, because it is grown by you. And you can harvest them within a week. It doesn't take much sunlight and low maintenance too.  This green taste almost like little sour.
Most happiness is growing your own food and eating them. 
Click this link to see how to grow Mustard seeds microgreen. 
GO CHECK OUT MY MICROGREEN ARTICLE, in how to grow them easily.
Microgreen Series - How to grow MUSTARD SEED MICROGREEN 
Lets cook with step-by-step pictures.

Now lets see how to cook:

           Mustard Green Salad 




Prep time
Cook time
5min
Total time
10min
Microgreens are  healthier than fully grown plants.
Author: Shalini
Recipe type:Salad 
Cuisine: Indian
Serves: 1servings
Ingredients:
  1. Mustard seeds leaves - handful
  2. Onion half - finely chopped
  3. Tomato half - finely chopped
  4. Carrot half grated 
  5. Cabbage half - finely chopped
  6. Green chilli - 2
  7. Almonds crushed - 2tsp
  8. Groundnut oil - 1 tsp
  9. Lemon juice - 1tsp
  10. Pepper powder - 1 tsp
  11. Salt as per taste 
Instructions:

  1. Cut the mustard green from the plant. And wash them well.
  2. Finely chop onions, tomato, cabbage and green chilli.
  3. Grate the carrots.
  4. Crush the almonds.
  5. Now add all this into a mixing bowl with 1 tsp of groundnut oil along with 1 tsp of lemon juice, salt and pepper powder.
  6. Give all a good mix then add the mustard green and serve.
  7. Enjoy.
Pictorial:
Take all ingredients

Add to a bowl 

Add 1tsp of groundnut oil 

with 1 tsp of lemon juice 

Add salt and pepper 

Cut the mustard green 

wash them 

Add green to the salad

Give a mix 

Ready 

Serve them !!

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