Eggless Chocolate Cake

I have been making this cake for a while now. Everysingle time I make it, about half of it gets eaten on the same day (and its just two of us in the house:)).

Ingredients: 1-1/2 Cups All Purpose Flour (Maida)
 1 Cup Sugar
 1/4 Cup Unsweetend Cocoa Powder
 1 Teaspoon Baking Soda
 A Pinch of Salt (about 1/4 teaspoon)
 1/3 Cup Vegetable Oil
 1 teaspoon Apple Sider Vinegar
 1 Cup Water

Method:Pre heat oven to 350 degrees F.
Combine the flour, sugar, cocoa powder and salt in a bowl. If you are using self raising flour, then skip adding baking soda. There is about 1 teaspoon baking soda in a cup of SF flour.

Once all the dry ingredients are combined well, add the water, oil and vinegar to them. Combine to mix well. Spray an 8X8 cake pan with cooking spray or butter. Transfer the mixture to the cake pan. Bake for 30 minutes, or until a toothpick.knife comes out clean when inserted in the center of the cake.

Let it cool completly before removing it from pan (generally about 2 hours). Remove from the pan, cut into pieces and serve topped with chocolate sauce.

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Sambhar

As promised in the previous post, here is the recipe for sambhar.

Ingredients:

½ cup Tuvar Daal or Toor Daal (Split pigeon peas),
½ Medium Onion, Thinly Sliced,
1 Cup Total of the following Mixed Vegetables: Green Beans, Bottle Gourd, Potatoes, Drum Sticks (if you can find them in the stores in the US)
1 Medium Tomato, Cut into Small Pieces
2 Teaspoon Oil
½ Teaspoon Mustard Seeds,
½ Teaspoon Cumin Seeds,
¼ Teaspoon Fenugreek Seeds 
1/8 Teaspoon Asafoetida
2 Heaping Teaspoon Homemade Sambhar Masala
Juice from ½ lemon or ¼ teaspoon tamarind paste (we don’t use tamarind in our house, so I added lemon).

Method:
Wash the daal, and then add 2 cups of water to it. In another container add cut green beans, cubed potatoes, and cubed bottle gourd. Add very little water (1/8^th cup). Pressure cook the daal and veggies for 5 whistles. Let the pressure cooker cool down completely before opening it.  Now churn the daal and keep it aside.

Heat the oil in a pan. Once hot, add the asafoetida and mustard seeds. Once the mustard seeds start to crackle, add the cumin seeds. Cook for 10-15 seconds, and then add sliced onion.  Cook on medium flame until the onion turns translucent. Now add the tomatoes and sambhar masala powder. Mix well and cook for about 2 minutes or until the tomatoes start to soften. Now add the daal, veggies, salt and ½ cup water.  Mix well and taste for salt and pepper. Add some red pepper powder (per your taste). Cook covered for 10-12 minutes.  Turn off the stove. Add lemon juice, mix well again and serve hot with idly or dosa.

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