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
Idly Podi There is a variation of idli podi called as gun powder which is spicy and includes more red chilies as well as garlic. In tamil, the word milagai means red chilies and podi means powder. Idli podi is always mixed with some sesame oil or ghee and then served with idli, dosa or uttapam. Lets cook with step-by-step pictures. Now lets see how to cook: Idly Podi Prep time 10 mins Cook time 5mins Total time 15 mins Alternative for chutney or can carry while travelling Author: Shalini Recipe type: Powder Cuisine: Indian Serves: 3 servings Ingredients Red chilli - 10 Bedgi chilli - 10 Urad dal - 1/2 cup Toor dal - 1/2 cup Curry leaves - 1 cup Garlic pods - 6 Hing - 1/2 tsp Salt - 1/2 tsp Oil - 1 tsp Instructions In a pan, dry roast red chille, bedgi chilli, curry leaves and garlic separately in a low flame. Transfer this into plate. In a