Recipes

Pumpkin Chocolate Chip Cake

1 cup of vegetable oil
4 eggs
2 cups of pumpkin puree (I am not sure if this is available in India - you might have to substitute it with fresh pumpkin puree)
2 cups of flour
2 cups of sugar
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon (powder)
6 oz. chocolate chips

Pre-heat oven to 350 degrees Fahrenheit. Mix the wet ingredients until blended. Then add all of the dry ingredients and mix until blended. Bake in a thoroughly greased bunt pan. Bake for 1 hour. Let cool in the pan for 20 minutes, remove the cake from the pan and let it continue to cool.





Carrot Salad (serves 4-6)

1/3 cup Moong Dal
2 cups Grated Carrot
1/3 cup Coarsely Grated Coconut
1/3 cup Grated Raw Mango (optional)
2 tbsp Oil
2 Dry Red Chilies
1 tsp Mustard Seeds
1-2 tbsp Lime Juice (depending on how much mango is used)
Salt to taste
Corriander (cilantro) leaves for garnish

Soak the dal in two cups of boiling water for three hours and drain. Mix dal, carrots, coconut and mango. Heat oil in a saucepan; when the oil is hot add the red chilies. When the chilies start turning dark, add mustard seeds. Once he spluttering subsides, pour the oil mixture over the salad, add lime juice and salt and toss. Garnish with Corriander (cilantro) leaves and serve.

ENJOY!!!