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
Microgreen Series - How to grow MOONG DAL MICROGREEN Green moong dal is actually moong bean. When it is split and the skin removed you get the yellow moong dal. It makes cooking easier but you need to give up on the fibre content that whole green moong has to offer. Growing microgreens is relatively easy. Start with a very clean shallow plastic tray with drainage holes like the ones you get plants in from the nurseries or if that size is too big, use the plastic container you get salad greens in or use a divided nursery tray and put different seeds in each compartment. Put 1 to 2 inches of soil in the tray, moisten with water and pat lightly until it is flat. Sprinkle 2 to 3 tablespoons of seeds over the soil and gently pat them to make sure they have come in contact with the soil. Thoroughly mist the seeds with a spray bottle. Cover with another tray to keep them dark and keep them at room temperature. Mist the seeds 1 or 2 times a day, returning the cover. When seeds sp