This is the recipe for a healthier and vegetarian version of my earlier carrot cupcake recipe. To try the regular cupcake recipe check here Carrot cupcake.
- Whole Wheat flour – 1 and a 1/2 cup
- Jaggery(not same as brown sugar) – 1 and a 1/2 cup
- Shredded Carrots – 1 and 1/4 cup
- Melted Butter – 3/4 cup (12 teaspoons)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup – Milk
I am going to take a little detour today and explain what I have been doing for the past two weeks.
It all began with the fact that it was my sweetheart’s 3oth birthday on March 6th. I wanted to surprise him and make it a memorable day for him. So I put on my thinking caps and then everything started falling into place.
The Memory Album
Apart from all the gifts I was planning to shower on my husband, I wanted to give him something special, that he would never forget, the gift of memory 🙂 I bought a personalized and engraved photo album from Thing Remembered with the verse, “You are God’s Masterpiece. Ephesians 2:10” and then filled it with photos of his birth, childhood, college, family, church, his first bike, guitar, dog, mobile and wedding.
Mango – 4 (Sweet and sour)
Jaggery powder – 1/2 cup
Salt – 1 pinch
Red chili – 1
Heat oil in a pan, add mustard seeds, red chili, boiled mangoes and asafoetida and saute them for few minutes.
Serve hot with rice for lunch..!!
Ghee – 10 tablespoons
Sugar – 10 tablespoons
Almonds, Cashew Nuts, Raisins – for seasoning
Now add the sugar and cook until the carrot changes to a golden shade and becomes crisp.
In a separate pan, heat ghee and roast almonds, cashew, and raisins.
Allow it to cool and serve with roasted almonds, cashew and raisins..!!