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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, carr...
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Thinai Puttu - without PUTTU MAKER

Thinai Puttu - without PUTTU MAKER

 Puttu is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means "portioned" in Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is served hot with sweet side dishes such as palm sugar or banana, or with curries such as dal, chickpea, mutton, fish or chicken. In Bhatkal, puttu is served with side dishes such as ghee and sugar or Paya.

Puttu was first mentioned in the book titled Thirupugazhu, written in the 15th century, by the renowned Tamil poet Arunagirinathan.

To make it more healthier and simple way, I made this puttu in Thinai flour (foxtail millet flour), without using puttu maker.

Lets cook with step-by-step pictures.

Now lets see how to cook:

Thinai Puttu - without PUTTU MAKER

















Prep time
Cook time
Total time
Puttu is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka.
Author: Shalini
Recipe type:Breakfast
Cuisine: Indian
Serves: 2 servings
Ingredients
  • Thinai millet flour(foxtail flour)- 1 cup
  • Sugar/brown sugar/jaggery/palm sugar - as per taste
  • Water - 1/2 glass
  • Salt - pinch
Instructions
  1. In a bowl add 1 cup of Thinai flour with a pinch of salt and mix them.
  2. Sprinkle water little and mix, until the flour holds shape when you press the flour with your fingers. Keep aside.
  3. Now fill 1 inch of water in pressure cooker, then take any clean kitchen cloth and cover the top of the cooker by tiering them tightly both the corners.
  4. Place them on stove and wait for water to boil and let the steam come out off the tied towel.
  5. Then place the Thinai flour on top of the towel and cover the flour with other vessel. 
  6. Let them steam and cook for 10 min.
  7. Off the flame once it is cooked, take the puttu by spoon, do not pour the puttu, since water inside cooker will come out. Break the soft lumps.
  8. In a bowl add cooked puttu with either sugar, brown sugar, palm sugar or jaggery with coconut and mix them well.
  9. Serve hot.  
Pictorial:
1 cup of Thinai flour

with salt

mix both 

sprinkle water and mix 

keep sprinkling water until it hold shape

in a cooker add 1 inch of water 

tie clean kitchen cloth and tie both the sides and start to boil water, with the tied towel

place the thinai flour on the tied towel

make finger holes for the steam to move 

cover them with other vessel and steam cook for 10 mins

Once cooked take the puttu with the spoon 

add into bowl and break soft lumps


break the soft lumps 

add sugar and mix well 

serve hot!!!

Try out other millet recipe below
Thinai Pongal - Foxtail millet pongal

Khapli Wheat parata


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