ZUCCHINI CAKE WITH CASHEW-COCONUT FROSTING

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I clearly remember the first time I decorated a cake.  It was in graduate school and one of our friends in the lab was getting married.  The wedding was going to be a small and simple affair and being students with limited means, the rest of us decided that we would bake her a three-tiered wedding cake as a wedding present.  Kind of foolhardy in hindsight, given that our combined experience with cake-decorating was zero!
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PEACH RING CAKE

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For the past few months, whenever I walked into my neighborhood Asian market for fruits and vegetables, I was greeted by almost floor to ceiling crates of mangoes, bags of lychees and baskets of peaches.  So colorful and fresh, that sometimes while driving by I would stop and go in just to look at all the gorgeous summer produce.  But yesterday, the mangoes were almost all gone as were the peaches and definitely no lychees in sight.  Perhaps the first signs of the change in seasons; even before the weather has started to cool down.
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TOMATO "OMELETTE"

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I have no idea how the name came about, but tomato "omelette" is what I have always known these as.  And since I have eaten it at places other than my home, including the Udupi restaurants, I am certain it wasn't a name coined by my family:)  Tomatoes, fresh ginger, green chilies and besan (gram/chickpea flour) thrown into the blender to make a smooth batter and then spread on a hot skillet to given absolutely delicious savory crepes.  As with so many Indian dishes, plenty of variation depending on the hands making them.  
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