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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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Fresh Turmeric Pickle

 Fresh Turmeric Pickle 

Chutneys & Pickles are heart & soul of Indian kitchen and can jazz up any boring meal. Fresh Turmeric pickle Recipe is a simple recipe prepared with fresh Turmeric mixed with few spices & a little oil and marinated for a day before consuming it.

Turmeric comes from a root that looks a lot like ginger since they are from the same family. Although it is easiest to buy it in powdered form, you can find the fresh root mostly during winters.

 Turmeric is an essential ingredient in Indian curries that gives curry its yellow colour, with its taste described as bitter and peppery. It has been used in India for thousands of years as a spice and medicinal herb.

try out other pickle recipe here : 

Chilli Garlic Pickle


Lets cook with step-by-step pictures.

Now lets see how to cook:
 Fresh Turmeric Pickle 




Prep time
Cook time
Total time
Can be served for any parathas 
Author: Shalini
Recipe type: Pickle
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Fresh Turmeric pieces - 3 
  • Cumin seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • fenugreek seeds - 1/4 tsp
  • mustard seeds - 1 tsp
  • Pepper - 10 nos 
  • Chilli powder - 2 tsp
  • Asafetida/Hing - 1/4 tsp
  • Lemon juice - 2 
  • Salt - as per taste
  • Sesame oil - cups 
Instructions
  • Wash the fresh turmeric well and peel the outer skin and grate them or cut into small pieces.
  • In a wok add cumin, fennel seeds, fenugreek seeds, pepper and dry roast them well. Once cooled them add them into mixer jar and grind the coarsely.
  • In other bowl add grated turmeric with chilli powder, salt as per taste, lemon juice and coarsely grinded spice powder and mix them well.
  •  IN wok add 2 cups of sesame oil, once heated add hind and off the flame and pour this hot oil into mixed turmeric pickle and mix them.
  • Store them into a dry jar. This can be stored for more then 1 month outside fridge too.
  • Best combo for all types of parathas.

Pictorial:
Take all ingredients 

wash and peel the fresh turmeric 

in wok add mustard, cumin, fennel, fenugreek, pepper cons and dry roast them 

once cooled add them into blender

grind corsely 

in other bowl add grated turmeric 

chilli powder

lemon juice

salt as per taste

mix

add roasted spice powder

final mix all 

in other wok add 2 cups of sesame oil 

add hing and off the flame

add hot oil into mixed pickle

Finally mix all well 

store them in clean jar and serve them for all types of parathas!!!


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