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...
Poricha Rasam | Poricha Satramudhu Kalyana rasam also called as Poricha rasam, We make many varieties of rasam in our households. Some rasam will be without tomato, some without tamarind, some with garlic and many more. This particular rasam is purely with a fresh spices. So you do not need tamarind water for this rasam. Also, we don’t need rasam powder or sambar powder for this rasam. This is made in few families as a postpartum diet. I learned this rasam recipe from my friend’s mother in law. In the middle of diverse South Indian rasam varieties this poricha rasam recipe is quiet unique. In other words its also called poricha satramudhu. Any type of rasam you make has its own speciality and having it gives a soulful satisfaction after a great heavy meal. This is quite a new type of rasam that I am making this time. The recipe was from my friend and its their family recipe. They told that they make this special rasam during viratham time when not using tamarind....