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...
Sweet Potato Paratha | Sweet Potato Indian Flatbread I love Sweet potatoes! And always loved eating it as such. There are always certain things that you just eat as such and never can imagine it being incorporated in a dish right. Sweet Potatoes are such things for me. I have used curry leaves in this paratha so that my daughter can eat that without discarding it, since she loves parathas. I always make parathas two ways, one stuffed way and the other blended with the flour. When you blend the stuffing mix to the flour you can end up making the parathas much quicker than the regular stuffed...