Vangi Bhath

Oil – 2 tbsp.

Mustard – 1 tsp

Bengal Gram Dhal – 1 tsp

Urad Dhal – 1 tsp

Red Chilli - 2

Fenugreek - 1/2 tsp

Asafetida – 1/4 tsp

Cashew / Peanuts - few

Curry leaves – few

Onion - 1, diced

Green Chilli – 2, slit

Eggplant - 1 cup, diced

Turmeric - 1 tsp

Salt

Tamarind Juice - 1/2 cup

Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida)

Jaggery - 1 tsp, powdered

Rice - 1 cup, cooked

Heat Oil in a large pan.

Temper Mustard, Bengal Gram Dhal, Urad Dhal, Red Chilli, Fenugreek, Asafetida, Cashew and Curry Leaves.

Add Onion and Green Chilli; sauté until the Onion turns translucent.

Add in diced Eggplant along with Turmeric and required Salt. Cook closed until the Eggplant is cooked through.

Stir in Tamarind Juice along with Vaangi Bath powder and Jaggery. Cook closed for 5 min.

When the masala becomes thick stir in the cooked Rice and mix well.

Lachcha Paratha

All purpose flour - 2 cup + little more for dusting

Baking soda - a pinch

Sugar - 1 tsp

Salt - 1 tsp

Oil - 2 tbsp

Luke warm water - enough to make a smooth dough

Oil - 2 - 3 tbsp

Combine together AP Flour, Baking soda, Sugar and Salt in a deep bowl. Add 1 tbsp Oil to it and mix well. Add Water little by little to the mixture and knead to a smooth dough. Keep aside rest for an hour.

Make about 8 - 9 balls out of the prepared dough. Take one ball, dust withAP Flour and roll it out as thin as possible. Spread Oil all over in one side then make pleats with the rolled dough. Make a roll out of pleated dough, and bring the end to the center. Repeat the same with remaining dough. Keep covered and let rest for about 10 min.

Heat a tawa on medium heat. Take one of the pleated and rolled dough, roll it with a rolling pin to make the Parathas, and place it over the hot tawa and cook until both sides turn crispy. Remove from heat, crush it lightly from the edges, with your hand, to seperate layers.

Serve hot.

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.