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
Khapli Wheat Parata Khapli Wheat is ground using traditional stone flour mill, wherein flour retains all the nutrients of the grain. Khapli Atta/ Emmer Flour was very much used by our ancestors for its low on gluten properties. If you are not tolerant to gluten yet want to enjoy the rotis, switch to Khapli Atta (known as farro/ Emmer in English) . Unlike normal wheat, Khapli Wheat is long grain and its flour is reddish in colour. Khapli It has more fibre, protein and other natural nutrients. Its perfect for those with pcos, diabetes and thyroid. This parata filled with all grains which has to be soaked for min 8 hours, if you have planned for dinner you can soak all dals in the morning and cook in the night time. Lets cook with step-by-step pictures. Now lets see how to cook: Khapli Wheat Parata Prep time 5 mins Cook time 10mins Total time 15 mins Best during dinner time