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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, carr...
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Idly Podi

Idly Podi 

There is a variation of idli podi called as gun powder which is spicy and includes more red chilies as well as garlic. 


In tamil, the word milagai means red chilies and podi means powder. Idli podi is always mixed with some sesame oil or ghee and then served with idli, dosa or uttapam.

Lets cook with step-by-step pictures.

Now lets see how to cook:
                        Idly Podi 


Prep time
Cook time
Total time
Alternative for chutney or can carry while travelling 
Author: Shalini
Recipe type: Powder
Cuisine: Indian
Serves: 3 servings
Ingredients
  • Red chilli - 10
  • Bedgi chilli - 10
  • Urad dal - 1/2 cup
  • Toor dal - 1/2 cup
  • Curry leaves - 1 cup
  • Garlic pods - 6
  • Hing - 1/2 tsp
  • Salt - 1/2 tsp 
  • Oil - 1 tsp
Instructions
  1. In a pan, dry roast red chille, bedgi chilli, curry leaves and garlic separately in a low flame. Transfer this into plate.
  2. In a pan add 1/2 tsp of oil and add urad dal and fry until light brown colour and transfer into plate.
  3. In a same pan again add 1/2 tsp of oil and fry toor dal until colour changes and transfer into plate.
  4. Let all gets cool down and grind into fine powder by adding salt and hing.
  5. Now store it into air tight jars and you can store this even in fridge and can be used for more than 1 month.
Pictorial:
Take all items 


Add red chilli and dry roast

Add bedgi chilli

Roast them in low flame

Add curry leaves 

Roast until they become dry

Add garlic and fry 

Add 1/2 tsp of oil in the pan 

Add Urad dal 

Fry until brown in colour

Add 1/2 tsp of oil in the same pan and add toor dal
  
Let all gets cool down

Add into blender 

with salt

Add hing

And grind into fine powder

Store in air tight jars !!
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