Me As Chef

INGREDIENTS: 1) 3 Carrots 2) 1 Tomato 3) Handful of Raisins 4) 1 Teaspoon Mixed Seeds 5) Salt to taste 6) Black Pepper to taste 7) 2 Teaspoon of oil 8) 1 Teaspoon Urad Daal 9) Few Curry Leaves 10) 1/2 Teaspoon Mustard Seeds 11) Pinch of Hing 12) Fresh Coriander Leaves PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl grate all the carrots * Add in chopped tomato * Sprinkle the mixed seeds in the bowl * Add Raisins and mix well all the ingredients * Sprinkle salt and pepper and mix well * In a small pan, heat oil and crackle mustard seeds * Add hing and urad dal to oil and let the dal to turn golden * Add curry leaves to the oil and let it sizzle * Add the tadka to the carrot bowl * Chop coriander leaves and throw them in the bowl * Give the salad a good mix and its ready

INGREDIENTS: 1) 1 Cup Atta/Whole Wheat Flour 2) 1/4 Cup Suji/Semolina 3) 1 Teaspoon Saunf/Fennel Seeds 4) 1/2 Teaspoon Elaichi/Cardamom Powder 5) 1/2 Teaspoon Dalchini/Cinnamom Powder 6) 1 Teaspoon Vanilla Essence 7) 1 1/2 Cup Sugar 8) 1/2 cup Milk 9) 1 Cup Oil 10) 1 Teaspoon Baking powder 11) 1/2 Teaspoon Baking Soda 12) Few strands of Kesar PREPARATION TIME: 1 hour 10 Minutes HOW TO PREPARE: * In a bowl, take atta, mix it with milk and oil to make a batter * Add Elaichi powder, cinnamon powder and kesar, mix well * Add Suji, fennel seeds and vanilla essence, mix well till no lumps are there * Keep the mix at room temperature for 10 - 15 minutes * Pre heat the oven, and grease the baking tray and keep aside * Add baking powder and baking soda to the batter and mix well * Pour the batter in the greased tray and keep it in oven for baking * Bake at 180 Degrees for 45 minutes or till the cake leaves the sides * Check with a knife or fork if cake done else keep for 5 mor