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
Mappilai Samba Rice Kanji |The Bridegroom’s Samba Rice Kanji Mappillai Samba is a native variety of rice, which is red in colour and is grown predominantly in Tamil Nadu. It’s well suited to organic farming because it requires hardly any fertilisers or pesticides. Unfortunately, along with other native varieties of rice, Mappillai Samba has disappeared from our farms and markets; instead, people are going for highly processed, nutritionally inferior white rice. Very few passionate traditional farmers still grow such rice now. In olden days, it is essential for a man to show his bravery through many traditional sports. These sports are conducted to test their physical as well as their mental strength. One such game was to lift a heavy rock called illavatta kal, in which, the newlywed bridegroom is asked to lift the rock in front of everyone to display his physical power. In order to boost the energy and power of son-in-law to lift the rock successfully, mother in law wanted