Carrot coconut milk

Carrot coconut milk

Mornings I wake up early to the sound of birds before everyone else. I brush my teeth and brew coffee. I read the paper while drinking coffee from my coffee mug. I take a shower, dress up and with my wet hair wrapped in a towel, I head to the kitchen to make breakfast and lunch. I then wake up the kids and husband. I gently chide them for being lazy. Kids smile and go get showered and dressed. I lay the breakfast on the table. Kids say their prayers and sit down for breakfast. Jagan is reading the papers. Once done, kids hug me, say bye and walk over to wait for the van. The van arrives and they climb inside and wave to me. I wave back and walk back home. That is my morning routine – said no one ever. The actual morning routine has all of these elements but inside out and upside down. I wake up last along with the kids. So it’s kind of a tie. I head straight to the kitchen to make breakfast and lunch. There’s no smiling in the morning. There’s a lot of yelling, blaming, searching for socks, shirt, jatti and science classwork but no smiling. Nobody dare sit down for anything least of all to eat breakfast. You may sit down to put on your shoes but that’s about it. We don’t wait for the van; the van driver waits while we scoot across the road. He always turns onto our road when I am tying Hasini’s first ponytail and we can see him from the balcony, so I have to hurry downstairs while still tying the second one and it ends up being a bit lopsided. Hasini seems to go with uneven ponytails on most days. Hasini is sometimes angry I haven’t given her money for the canteen. She doesn’t wave to me. Yuvan is not pleased that he doesn’t get the window seat. He doesn’t wave either. I walk back home marveling that I’ve somehow managed to send them off successfully to school yet another day and take my first bathroom break since yesterday night. Jagan is reading the papers. The bird call happens last. Our neighborhood crow calls out to me from outside my kitchen. He hops aside while I place his breakfast. He eats once I walk way. I then make my morning drink. I...

Carrot cupcake with Cream cheese frosting

Carrot Cupcakes with Cream Cheese frosting I like the idea of baking fruits and vegetables into cakes. It makes for wonderfully flavoured, moist cakes with distinctive fruity undertones. These cakes rarely need any more adornment. I used the carrot cake recipe from pinchofyum (halved her recipe to make 15 cupcakes) because it was the simplest carrot cake recipe that I could find that didn’t call for applesauce. These carrot cupcakes are all about carrots and carrots only. They turned out really soft and moist and tasted great. These cupcakes are delicious had out of the oven or chilled. Cream cheese frosting just adds even more oomph to the carrot cupcakes. I used the leftover frosting from the red velvet cupcakes to frost 9 of these carrot cupcakes. My family is not a huge fan of frosting, so I am always on the lookout for frosting-less cakes that taste good on their own and these carrot cupcakes fit the bill perfectly. My finicky family really liked these carrot cupcakes! So full marks to this recipe. Also I feel better to have used up fruits/vegetables that may otherwise just grow old in our fridge. Our fridge is like a museum, dig deep and you’ll find a long forgotten gravy from 2 weeks back, 2 hardened chappathi dough balls, a wilted, dying cucumber and sour curd that has soured 10X times. I excavate these historic pieces from time to time but not often enough as is apparent. I am sending this off to Neela’s Dish it out “Carrot & Cheese” event. Preparation time: 15 mins Cooking time: 30 minsServes: 15 Ingredients Flour – 1 cupSugar – 1 cupCinnamon – 1 tspBaking soda – 1 tspSalt – a pinchGrated carrots – 1-1/2 cupsEggs – 2Vegetable oil – 3/4 cup Method 1.      Preheat oven to 180 degree Celsius. Grease and line the cupcake pans 2.      Sift flour, cinnamon, salt and baking soda together. Add sugar to the flour mixture. 3.      Beat eggs in a bowl till light and frothy. Mix oil and grated carrots in another bowl. 4.      Add the eggs to the carrot mixture and beat well for 1-2 minutes. Add flour mixture to the carrot mixture and beat till all the flour is properly incorporated. 5.      Use an ice cream scoop to spoon the batter into the cupcake pans making sure to fill only 3/4 of the cup. 6.      Bake for 30 minutes...