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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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Bombay Sandwich Masala

Bombay Sandwich Masala 


If you thought Vada Pav is the only street food Mumbai has to offer, think again. Maybe, you’ll remember this dish that has earned the status of being a holy grail of street food in Mumbai – Bombay Sandwich. And since most of us are honing our cooking skills at home, there is no better time than now to try this recipe.


This powder can be used to sprinkle on your sandwich while you apply green chutney on your bread slices and toast it with ghee or butter.




Lets cook with step-by-step pictures.

Now lets see how to cook:
Bombay Sandwich Masala 



Prep time
Cook time
Total time
Good for lazy morning breakfast and snack.
Author: Shalini
Recipe type: Powder
Cuisine: Indian
Serves: 3 servings
Ingredients
  • Cinnamon stick - 3 inches 
  • Cloves - 10
  • Fennel seeds - 3 tsp
  • Cumin seeds - 3 tsp
  • Pepper - 3 tsp
  • Star anise - 1 
  • Black salt - 1 tsp
  • Salt - 1/2 tsp 
Instructions
  1. In a pan, dry roast cinnamon, cloves, fennel seeds, cumin seeds, pepper separately in low flame and let it cool down.
  2. Add all this roasted spices into blender and grind into fine powder.
  3. Now add black salt and salt and grind once again.
  4. Now store it into air tight jars and you can store this even in fridge and can be used for more than 1 month.
  5. This powder can be used to sprinkle on your sandwich with green chutney. 
Pictorial:
Take all items 

Dry roast cumin seeds

Fennel seeds 

Pepper

Cinnamon 

Cloves 

And 1 star anise 

Let them cool down 

Add them to a blender

Grind fine powder

Add black salt and salt 

And grind once again 

Store in a air tight jar 


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