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
Aadi Kummayam This is a traditional sweet recipe from the famous Chettinadu Cuisine, it is served in marriages, prepared on Aadi Tuesdays, Fridays and also given to young girls after attaining puberty to strengthen the bones. Originally, an equal measure of jaggery and palm jaggery is used, but I have used sugar since there was no jaggery or brown sugar at home since it was the lockdown time. Also, if you want to cut off the calories, ghee can be replaced with sesame oil too. Lets cook with step-by-step pictures. Now lets see how to cook: Aadi Kummayam Prep time 10 mins Cook time 15mins Total time 25 mins Best during for mid morning snack. which keeps your tummy full for long hours. Author: Shalini Recipe type: Weightloss Cuisine: Indian Serves: 2 servings Ingredients Urad dhal - 1 cup Moong dhal - 1/4 cup Raw rice - 1/4 cup Jaggery or brown sugar or normal sugar - 1 cup water - 1 cup to dilut