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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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Pottukadalai poornam Kozhukattai

Pottukadalai poornam Kozhukattai



Pooranam kozhukattai for Ganesh chaturthi prepared with rice flour , coconut, jaggery and fried gram dal.
People offer various pooranam kozhukattai to God like sesame and jaggery mixture, coconut and jaggery mixture, coconut and sugar mixture, gram dal and jaggery mixture and various spicy version of kozhukattai. One of them is this pottukadalai,jaggery and coconut mixture of pooranam.

This year tried this protein rich pottukadalai poornam kozhukattai. 



This authentic kozhukattai tastes delicious and it is offered to lord Ganesha. 
This stuffing is an easy one and we can eat the poornam as such as a healthy snack.
Lets cook with step-by-step pictures.

Now lets see how to cook:
           Pottukadalai poornam Kozhukattai        


Prep time
Cook time
Total time
This stuffing is an easy one and we can eat the poornam as such as a healthy snack.
Author: Shalini
Recipe type: Sweet
Cuisine: Indian
Serves: 3 servings
Ingredients
  • Bengal gram - 1/2cup
  • Rice flour - 1 cup
  • Almonds - 1/4 cup
  • Cardamom - 3
  • Desiccated Coconut - 1/4 cup
  • Jaggery syrup - 1 cup
  • Salt - a pinch
Instructions
  1. In a pan, dry roast bengal gram, almonds and cardamom, once cooled down add into blender and grind into fine powder. Transfer into bowl, then add desiccated coconut and mix will along with this powder. Now add 1 or 2 tsp of jaggery syrup and mix until it forms like dough.
  2. In a pan add rice flour and roast slightly, once cool down add pinch of salt and mix, then add jaggery syrup little by little keep mixing until dough.
  3. Now apply oil on your hands and take little rice dough, roll into small ball and press , then keep the sweet stuffing and cover it well, then gently press with your fingers.
  4. Grease the idly plate and place all the kozhukattai, then steam and cook them for 10 min.
  5. Once cool down remove them from plates and serve warm!!!
Pictorial:
Dry roast the bengal gram

add almonds 

with cardamom 

Once cool down add into blender 
Grind into fine powder


Now add Desiccated Coconut  and mix 

Add Jaggery syrup to the powder and mix well


Mix until it forms a dough 

Add rice flour into a pan and dry roast for few mins


Add pinch of salt and mix 

Now add jaggery syrup and mix well

To form a soft dough

Apply oil on your hands 

Take small ball 

Make a cup shape 

Like this 

Take small ball of sweet stuffing mix 


Keep it on the dough

Cover the dough

Press the dough with your fingers  

Like this 

Grease the plate with oil and keep all 




Keep it in a steamer and steam and cook for 10 min

Once cooked cool down little and serve warm

Enjoy!!!!


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