Mysore Rasam

Tomato - 2

Toor Dhal - 1/4 cup, pressure cooked for 3 whistles

Tamarind juice - 1/2 cup

Turmeric - 1/2 tsp

Asafetida - a pinch

Curry leaves

Salt

Ghee - 1 tbsp.

Mustard - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves

To Roast and Grind:

Coriander seeds - 2 tbsp

Channa Dhal - 1 1/2 tsp

Peppercorn - 1/2 tsp

Red Chilli - 2

Coconut - 1 tbsp. grated

Fry the ingredients mentioned under "To Roast and Grind" in a little Ghee, add grated Coconut in the end and fry a little. Grind to a fine paste adding little water.

In a pot add the Tamarind juice, chopped Tomatoes, Curry leaves, Turmeric, Asafetida and required Salt. Cook closed in medium heat for about 10 min.

Now add the ground paste, Toor dal and 1 cup Water. Continue cooking on low heat until it becomes frothy. Do not boil the rasam as it will spoil the taste.

Temper Mustard and Cumin seeds in a tsp of Ghee and pour it over the rasam.

Serve hot with cooked Rice and any vegetable stir fry.

Basic Vanilla Cake

All Purpose Flour - 2 1/3 cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Sugar - 1 3/4 cup

Butter - 1 cup

Milk - 1/2 cup

Egg - 4

Vanilla - 1 tsp

Let your Butter, Egg and Milk come to room temperature. If the ingredients are cold, the batter won't form an emulsion and your cake won't be light and fluffy.

Preheat oven to 350 F. Butter and flour two 9-inch cake pans. It can help to line the bottom with a parchment paper cut to fit the pan.

In a large mixing bowl, sift together Flour, Baking powder, Baking soda and Salt; set aside.

In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the Butter on low speed. Add the Sugar and Vanilla and beat on medium speed until fluffy. Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl. Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add 1/3 of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the sides of the bowl as you go.

Pour the batter into the prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached.

Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.

Hyderabadi Biriyani