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
Pineapple soup This PINEAPPLE Hot and Sour Soup recipe is simple, on the table in 20 minutes and tastes amazing. It's the perfect recipe for a quick, weeknight dinner. It's better than take-out! Lets cook with step-by-step pictures. Now lets see how to cook: Pineapple soup Prep time 10mins Cook time 1 0 min Total time 20 mins Best during winter or monsoon time! Author: Shalini Recipe type: Soup Cuisine:Indian Serves: 2 servings Ingredients: Pineapple - 4 to 5 pieces Green chillies - 4 Pepper cons - 1 tsp Cumin seeds - 1 tsp Mustard seeds - 1 tsp Salt - as per taste Sugar - 1 tsp Oil - 1 tsp Water - 1/2 glass Instructions: Cut the fresh pineapples into pieces, add them in sauce pan with green chillies, 1 tsp of pepper and cumin. Add 1/2 glass of water and bring it to boil for 10 min. Add salt as per taste and 1 tsp of sugar. Mix them well. Let them cool down and strain the water. Dont discard the water. Add the cooked pineapples into blender and make a fine paste and str