Brinjal Sambar/Lentil Stew

This is definitely a veggie delight. You can add any vegetable for making Sambar and you can also add two or three vegetables. Lets look into the simple way of making it.  Total time – 20 mins.

Ingredients :

Toor Dhall – 1/4 cup

Garlic – 4 to 5 pods

Asafoetida – a pinch

Castor oil – 1 tsp

Turmeric – 1/2 tsp

Mustard seeds –  1/2 tsp

Methi/Fenugreek powder – a pinch

Coriander powder – 1 tsp

Sambar powder – 1 tsp

Tamarind pulp – Little

Onion – 1 (cut into slices)

Tomato – 1 (chop)

Brinjal – 4 to 5 (Cut length-wise)

Curry leaves little

Cilantro little

Ghee – 1 to 2 tsp

Salt to taste

Method:  Pressure cook toor dhall along with castor oil, turmeric, asafoetida powder, garlic.  While it cooks, take a pan.  Add ghee, add mustard seeds, cumin seeds, methi powder, curry leaves.  Fry for a min. Add onion. Add salt.  Saute for few minutes.  Add tomato.  Saute again, add brinjal. Add coriander powder, sambar powder.  Add tamarind pulp.  Saute well.  Now mash up the cooked dhall. Add vegetable mix into the dhall and pressure cook again just for a single whistle.  Once its done. Garnish with cilantro finally.  Tasty and yummy sambar ready.

Flaky parota recipe/ South Indian paratha

Paratha is a flaky layered flat bread made all over India!! A richer variation of the same is parota made with all purpose flour!!whenever we went to a restaurant 9 out of 10 times I would order this rich parota because it’s versatile and could be paired with both vegetarian and non vegetarian gravies!!The art of making parota should be mastered I would say!! Whenever I see a roadside cook make it I would stare as if it were the first time! The way they knead it, throw it up in the air ,clank clank clank sound of the tawa as the parota cooks ,appetizing aroma that would make you gulp some for sure!!
I ve experimented a lot of recipes to get a near to perfection of this yummy dish and voila finally got an easy yet awesome way of making it closest to the restaurant perfection ! Fear not you need not knead it for hours or circus the dough up in the air !This recipe was passed down by my mother in law and it’s a no fail way of making parota !! Gear up you are just hours away from tasting the king of all flat breads!!

Cooking time :4 hours(2 hours resting )

Ingredients(makes 8 medium sized servings )

All purpose flour(maida)-2 cups

warm water-1 cup

milk-3 tablespoons

oil- 3 tablespoons

salt to taste

sugar -1tsp


Mix everything together into a loose,airy dough.It should be sticky and soft!

Cover with a damp muslin cloth and let it rest in a warm place for at least 2 hours

Make a runny paste with some flour and oil .Divide the dough into equal sized balls .Do not knead the rested dough as the incorporated air bubbles might escape!

Spread the balls using a rolling pin and stretch using hands! Shape really doesn’t matter so stretch as thin as u can!

Cut thin strips and pull them all together !Curl it into a spiral and set aside!repeat the same with the rest!

Apply some oil over the swirls and cover with a damp cloth .Let it rest for half an hour!

Pat the rested dough using fingers into thick rotis!

Cook them on a very hot tawa!apply oil as u turn them,once they turn golden brown cook on medium heat for few minutes

Stack few cooked parotta while hot and crush them with your hands!This brings out the layers in the parotas

Serve hot with chicken Salna or vegetable kuruma!!


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sticky consistency of the dough

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spread oil on the kneaded dough


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Divide into equal portions

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Roll out into thin chapathis

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Make a runny paste with oil and maida and spread our evenly on the rolled dough

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Stretch the corners using fingers

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Cut into thin strips

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Make swirls and cover with damp cloth(rest for 30-60 min)

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Fry on a very hot tawa and smash vigorously between your palms

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Serve hottttt!!!


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