Rasam

This is a spicy drink usually served as an appetizer.

Serves 4-6

Ingredients

4 cups water
1/4 cup masoor dhal
1 tsp corriander seeds
1 tsp cumin seeds
2 dried red chillies
6-8 curry leaves
1 tbsp tamarind concentrate
1 tsp salt
1/2 tsp chillie powder
1 tbsp cooking oil
1/2 balck mustrad seeds

Method

Wash and drain the dhal. Place the water, dhal, corriander,
cumin, chillies and curry leaves in a pan and bring to boil.
Lower the heat to medium and cook, uncovered, for 6-8 mins.
Cover the pan and simmer for 30 mins.

Remove the pan from the heat and let cool slightly. Strain the
liquid and sieve the dhal into it. Return to the pan. Heat and
add the tamarind, salt, chillie powder. Stir until the tamrind
is dissolved.

Heat the oil in a seperate pan and add the mustrad seeds. As
soon as the seeds crackle, add the rasam or stir the hot oi and
the seeds in to the rasam.

Remove from heat and serve warm.

Rulang Cake

250 g rulang
250 sugar
100g butter, at room temperature
2 eggs
50g milk powder
50 cashew nuts, split in half
1 tsp baking powder
2 tsp vanilla essence

First of all add rulang, half of the sugar, milk powder, baking powder and cashew nuts and mix it very well using a large spoon.
Then add the butter and the eggs one by one, add the vanilla essence and mix well.
Put the mixture into a tray, and bake at 200 c for about 25-30 minutes.

While the cake is in the oven, dissolve the other half of the sugar and 1 1/2 cup of water and make a syrup.
Let it cool. Put it into another tray and remove the oil paper.
Pour the syrup to the hot cake.
Serve after the cake has cooled.