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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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Pineapple soup

Pineapple soup 

 This PINEAPPLE Hot and Sour Soup recipe is simple, on the table in 20 minutes and tastes amazing.

 It's the perfect recipe for a quick, weeknight dinner. It's better than take-out!

Lets cook with step-by-step pictures.

Now lets see how to cook:













Pineapple soup 
Prep time
Cook time
Total time
Best during winter or monsoon time!
Author: Shalini
Recipe type: Soup 
Cuisine:Indian
Serves: 2 servings
Ingredients:
  • Pineapple - 4 to 5 pieces 
  • Green chillies - 4 
  • Pepper cons - 1 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Salt - as per taste
  • Sugar - 1 tsp
  • Oil - 1 tsp
  • Water - 1/2 glass
Instructions:
  • Cut the fresh pineapples into pieces, add them in sauce pan with green chillies, 1 tsp of pepper and cumin.
  • Add 1/2 glass of water and bring it to boil for 10 min.
  • Add salt as per taste and 1 tsp of sugar. Mix them well.
  • Let them cool down and strain the water. Dont discard the water.
  • Add the cooked pineapples into blender and make a fine paste and strain the juice.
  • Take the sauce pan add 1 tsp of oil and add mustard seeds and cumin let them crake, then add the boiled blended juice along with the cooked pineapple water and mix well. 
  • Bring it to boil and serve hot!!
Pictorial:
take all 

add chopped pineapples 

cumin seeds 

pepper

Green chillies 

1/2 glass of water

boil them well for 10 min 

let it cool down

strain them and add into blender

make a fine paste

strain again 

in a pan add 1 tsp of oil

mustard seeds

cumin seeds

add the juice

salt as per taste

sugar 1 tsp 

Mix them all and bring it to boil 

Serve hot!!!!



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