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.

Bhindi Masala

Oil - 3 tbsp.

Ladies Finger - 2 cup

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Tomato - 1, diced

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Turmeric - 1 tsp

Fennel powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Salt

Kasoori Methi - 1/2 tsp

Cilantro

Heat 2 tbsp oil in a pan. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times. Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

All the oil will be used up. So add 1 tablespoon oil to the same pan. Add chopped onions and sauté stirring often on low to medium heat till they become translucent and are softened.

Add the ginger-garlic paste and sauté on low heat for a few seconds or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy. If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.

Add all the dry ground spice powders one by one. Mix well and saute for a few seconds on low heat.

Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well. Cook for about 2 minutes. Stir in between. Then turn off the heat and add chopped coriander leaves. Mix again.

Serve Bhindi Masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan.

Tomato Chutney

Oil - 1 tbsp

Cumin seeds - 1 tsp

Sesame seeds - 1/2 tsp

Channa Dhal - 1 tbsp.

Urad Dhal - 1 tbsp.

Peanut - 1 tbsp.

Garlic - 4 cloves

Green Chillies/Red Chillieds - 4

Tamarind - a small pc.

Onion - 1 cup, diced

Salt

Tomato - 1 1/2 cup

Heat oil in a medium pan. Temper cumin seeds and sesame seeds.

Add channa dhal, urad dhal, peanuts, garlic, green chilies, tamarind, and onion, along with the required amount of salt. Sauté for a few minutes.

Add the tomatoes and continue sautéing until they are fully cooked. Allow the mixture to cool completely, then transfer it to a blender and grind into a coarse paste.

Serve with dosai, idli, or uppuma.