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
Bombay Sandwich Masala If you thought Vada Pav is the only street food Mumbai has to offer, think again. Maybe, you’ll remember this dish that has earned the status of being a holy grail of street food in Mumbai – Bombay Sandwich. And since most of us are honing our cooking skills at home, there is no better time than now to try this recipe. This powder can be used to sprinkle on your sandwich while you apply green chutney on your bread slices and toast it with ghee or butter. Lets cook with step-by-step pictures. Now lets see how to cook: Bombay Sandwich Masala Prep time 10 mins Cook time 5mins Total time 15 mins Good for lazy morning breakfast and snack. Author: Shalini Recipe type: Powder Cuisine: Indian Serves: 3 servings Ingredients Cinnamon stick - 3 inches Cloves - 10 Fennel seeds - 3 tsp Cumin seeds - 3 tsp Pepper - 3 tsp Star anise - 1 Black salt - 1 tsp Salt - 1/2