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...
Akkara Adisil | Akkaravadisal Pongal
Akkara Adisil, also known as Akkaravadisal is an authentic Iyengar recipe. It is the main prasadam in Srirangam temple. It is also served as a prasadam in temples which has a unique taste.
The procedure to make this dish is similar to Sakarai Pongal, but what differentiates this dish is the variation in the richness of milk and ghee.
The rice and dal are cooked in the milk and cooked again with milk and jaggery. Garnish the dish with ghee when it is ready for serving.
TRY OUT OTHER FORGOTTEN RICE RECIPE
Thinai Pongal - Foxtail millet pongal
Kattu Yanam Sweet Pongal
Kavuni Arisi, Chettinad Kavuni Arisi Sweet
let's talk about clay cooking!!!!
Lets cook with step-by-step pictures.
Now lets see how to cook:
Akkara Adisil | Akkaravadisal Pongal
Prep time
Cook time
Total time
Best for quick mid snack or during late lunch
Author: Shalini
Recipe type: Sweet
Cuisine: Indian
Serves: 2 servings
Ingredients
- Rice - 1 cup
- Moong dal - 1/2 cup
- Milk - 3 cup
- Jaggery syrup - 1 cup
- Ghee - 2 tsp
- Cashew - handful
- Dried green grapes - handful
Instructions
- In a pan add 1 cup of washed rice with 1/2 cup of moong dal. add 3 cups of milk to it and bring it to boil.
- Cook well until the rick and dal are overcooked in the milk.
- While cooking keep mashing the rice and dal so that it will become into thick.
- To this add 1 jaggery syrup and mix. Add milk if needed.
- In a small pan add 2 tsp of ghee, add cashews and dried grapes and fry until brown and add this to the rice.
- I stopped cooking the rice while it is little runny, since it will become thick after it becomes cool.
- Serve hot.
Pictorial:
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| Take all ingredients |
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| Add rice |
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| Moong dal and wash both well |
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| Now add 1 cup of milk to it |
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| Start to cook |
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| Keep mixing until it is cooked well |
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| Then add jaggery syrup to it |
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| mix and again cook with milk and jaggery syrup |
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| Once cooked add roasted cashews and dry grapes in ghee |
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| Final mix |
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| I stopped cooking while it was runny since it will become thick when it becomes cool. |
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| Serve hot!!! Happy Pongal!!! |
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