Oil - 1 tbsp. Mustard - 1/2 tsp Urad Dhal - 1/2 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Sauté Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through. Garnish with grat
Butter - to grease the pans Pecans - 2 cups (8 ounces), divided All-purpose flour - 2 cups, plus extra for dusting the pans Baking powder - 2 teaspoons Baking soda - 2 teaspoons Cinnamon - 1 teaspoon Kosher salt - 1 teaspoon Vegetable oil - 1 cup Buttermilk - 1/2 cup Pure vanilla extract - 1 1/2 teaspoons Large eggs - 4 Sugar - 2 cups Carrots - 1 pound, peeled and coarsely shredded Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with pa
