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, carr...
AADI KOOZH - Ragi Kanji
Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies.
Today Aadi third friday and thought of posting aadi koozh recipe. I always have ragi kanji with butter milk. For kids we can add milk. In my mother in law home, they do this koozh every year in temple and distribute to among the people. I never know how to do in authentic way by fermentation method, so i took help from my mil. This koozh is very famous in Amman temples and in Tamil Nadu they distributes this as prasadham in Aadi month. They serve this koozh with karuvattu kuzhambu / puli kuzhambu / pickle. Today we had just as it is with no side dish :-) Just for clicks I have kept some fried moor milaga and chopped onions :-)
Lets cook with step-by-step pictures.
Now lets see how to cook:
AADI KOOZH - Ragi Kanji
Prep time
Cook time
Total time
Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies.
Author: Shalini
Recipe type: Weightloss
Cuisine: Indian
Serves: 2 servings
Ingredients
- Ragi flour - 1 cup
- Par-boiled rice - 1/2 cup
- Water - 6 glass
- Buttermilk or thick curd - as per serve
- Chopped onions - 1
- Green chilli - 2
- Salt - as per taste
Instructions
- A day before night take 1 cup of ragi flour, with 3 glass of water and mix well without lumps, then cover it with thick cloth and place it near warm place for better fermentation for 12 hours.
- Next day the ragi batter could be fermented well, take a wooden spatula and mix well to make into thick batter without adding any water.
- Wash and soak the par-boiled rice for 20 min.
- In a large pan add 6glass of water and bring it to boil and then add soaked rice into it and let it get cooked well.
- Once the rice is cooked add the fermented ragi batter into it and keep mixing without any lumps. Cook this for 30 mins. In all this process do not add salt.
- Once the ragi batter becomes thick, just dip your finger in plane water and touch the cooked ragi batter if it is not sticking in your fingers than its done Off the flame and let it get cool down.
- Take required ragi batter and add either thick curd or butter milk, required water, with salt, chopped onions and chopped green chilli and serve.
- Enjoy!
Pictorial:
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| A day before night take 1 cup of ragi flour, with 3 glass of water and mix well without lumps, then cover it with thick cloth and place it near warm place for better fermentation for 12 hours. |
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| Add 6 glass of water and bring it to boil |
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| Add soaked rice into the water |
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| cook the rice well |
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| Now mix the fermented ragi batter well |
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| Add to the well cooked rice and keep mixing without any lumps |
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| keep mixing |
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| Once cooked well colour of the ragi flour will change |
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| Once the ragi batter becomes thick, just dip your finger in plane water and touch the cooked ragi batter if it is not sticking in your fingers than its done Off the flame and let it get cool down. |
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| Take required ragi |
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| Add thick curd or butter milk |
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| Add salt |
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| Add water |
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| And mix it |
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| Serve with chopped onions, green chilli |
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