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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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Gazpacho

Gazpacho 

Gazpacho also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.

There are many theories as to the origin of gazpacho, including one that says it is a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of  cuisine, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.

Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, with the addition of some water.

Kollu Rasam / Weight Loss Soup Recipe




Pineapple soup
Lets cook with step-by-step pictures.

Now lets see how to cook:

Gazpacho 









Prep time
Cook time
Total time
Gazpacho also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.
Author: Shalini
Recipe type: Weightloss 
Cuisine: Spain
Serves: 2 servings
Ingredients
  • Ripe tomato - 3
  • Cucumber skin peeled - 1 
  • Capsicum - 2
  • Bread - 2 slices
  • Mint leaves - 6
  • Garlic gloves - 6
  • Olive oil - 1 tsp
  • Pepper powder - 1/2 tsp
  • Salt - As per taste
  • Cold water - 1 glass
Instructions
  1. Wash all vegetables, Cut the tomatoes, capsicum and Peel the skin of cucumber and garlic and tear the bread slices into pieces.
  2. Add all the vegetables into large plate and mix them with 1 tsp of olive oil, pepper powder and salt as per taste and soak them over night. OR maximum 1 hour.
  3. Then add all items into blender with 1 glass of cold water, grind them smooth.
  4.  Serve chill by keeping in Fridge.
Pictorial:
Take all items

Chop chop chop 

Into plate 

With salt 

pepper powder

olive oil 

Mix well and keep it in fridge over night or 1 hr

Add to a blender 

with 1 glass of water

grind until smooth

Serve chill!!

Kollu Rasam / Weight Loss Soup Recipe




Pineapple soup


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Carrot Cupcakes

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