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
Thinai Puttu - without PUTTU MAKER Puttu is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means "portioned" in Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is served hot with sweet side dishes such as palm sugar or banana, or with curries such as dal, chickpea, mutton, fish or chicken. In Bhatkal, puttu is served with side dishes such as ghee and sugar or Paya. Puttu was first mentioned in the book titled Thirupugazhu, written in the 15th century, by the renowned Tamil poet Arunagirinathan. To make it more healthier and simple way, I made this puttu in Thinai flour (foxtail millet flour), without using puttu maker. Lets cook with step-by-step pictures. Now lets see how to cook: Thinai Puttu - without PUTTU MAKER Prep time 10mins Cook time 10mins Total time 20 mins Puttu is a breakfast dish eat