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...
KUNUKKU -Adai Kunukku I learnt this traditional snack from my aunt. Kunukku is easy-to-make, and needs no accompaniments. The raw rice makes it crisp outside and the dals provide a soft bite. This is made during Navarathri to break the monotony of sundal. Kunukku is a spicy South Indian Style lentil fritter. It can be categorized into a starter or snacks list. You can also serve this as a party appetizer. Made from toor and channa dal with rice and spices it is first soaked then ground and deep fried. Many people make this with Adai batter and I also do the same most of the times. The batter needs to be thick as you have drop in small balls on to the hot oil. You add quater of a cup of semolina or rava to give some crunchiness as well as to thicken the batter. My Dad and Husband both are fond of this snack. Lets cook with step-by-step pictures. Now lets see how to cook: KUNUKKU -Adai Kunukku Kunukku is a spicy South Indian Sty...