sambar

https://www.youtube.com/watch?v=wRZ4HnKg3lY

Ingredients:
1 cup split yellow Pigeon Peas ( Tur Daal )
1 Onion cut lengthwise
2 Tomatoes chopped
1 cup Bottle Gourd ( Lauki ) chopped
1 Drumstick chopped into 3 inches pieces and slit
Coriander Leaves
2 tbsp Oil
1 & 1/2 tbsp tamarind juice
1 tsp White Lentil (Urad Dal)
2 tbsp Sambar Masala
1 tsp Mustard Seeds
Few Curry Leaves
Salt
4 Red Round Chillies ( Boriya Chillies)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Jaggery ( Gur )

Method:
- Soak the tur daal for 1/2hr, add 2 cups of water & pressure cook it
- Add oil to the heated pan and add mustard leaves, boriya chillies.
- Once the mustard seeds starts sparkling, add white white lentils and cook till its golden brown
- Add the curry leaves, onions and cook them well without making it brown.
- Add bottle gourd, drumsticks and saute it for few mins.
- Add tomatoes and salt and let it cook for few minutes by putting the lid on the pan.
- Meanwhile churn the tur daal to a smmoth paste.
- Add sambhar masala, red chilli powder, turmeric powder to the vegetables and mix everything well.
- Add the churned daal, stir and mix everything well again.
- Add enough water, tamaring juice, coriander leaves, salt and a cube of jaggery and cook it for another 15 - 20mins in low flame and its ready to served.

khatay aloo

https://www.youtube.com/watch?v=zFKSABnCcR0

INGREDIENTS
250 gms. potatoes soaked in water
3 tomatoes boiled and pureed
2 small onions roughly chopped
3 green chillies chopped
1 & 1/2 tbsp. cashew nuts soaked in water
1 & 1/2 tbsp. butter
2 tbsp. curd (yogurt)
1 tsp. sugar
1 tsp. red chilli powder
salt to taste
1 tsp. garam masala
3-4 garlic cloves
1 big piece ginger
2 cardamoms
3 pieces of cloves
3 pieces of cinnamon
coriander leaves

METHOD-
- Onion paste - Add chopped onions, garlic, green chillies & ginger into a mixer and grind them into a smooth paste.
- Cashew Nuts Paste - Grind 1 & 1/2 tbsp. soaked cashew nuts well into a smooth paste.
- Heat 1 & 1/2 tbsp. butter in a round bottom pan. Add in cinnamon, clove and cardamom.
- After 30-40 sec, add onion paste. Saute this well for 8-10 minutes.
- Once the onion paste dries up and darkens in colour, add cashew paste. Cook it for a minute.
- Add tomato puree. Stir well.
- Add garam masala, red chilli powder, salt, sugar and curd (yogurt).
- Mix well. Make sure there are no lumps of curd (yogurt)
- Cook this gravy for 4-5 minutes.
- Add potatoes. Add water if required.
- Mix well and cover the mixture. Let it cook for 2-3 minutes.
- Add a cup of water, cover the pan and let the gravy simmer for 10-12 minutes.
- Garnish with coriander leaves, lemon wedge and onion rings.
- Serve hot with roti, chapati or bread.

roti canai

https://www.youtube.com/watch?v=xNQSFCfjxuU

this is like the roti from flat top grill

2 cups all-purpose flour
1 tablespoon salt
1 cup water
1 cup cooking oil

Directions:

1
Mix the salt in the water.
2
Put the flour in a mixing bowl. Add the salted water gradually.
3
Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
4
Oil your hands with cooking oil and then make the dough into palm sized balls.
5
In a bowl pour some oil so that the dough doesn’t stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
6
Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
7
Flip it like a pizza (I put a link below to show you how to flip it).
8
Flip the dough a couple of times and spread it out until paper thin.
9
Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
10
Grease a flat pan or skillet with cooking oil and cook until golden brown.

Read more: <a href="http://www.food.com/recipe/roti-canai-authentic-malaysian-recipe-270723?oc=linkback">http://www.food.com/recipe/roti-canai-authentic-malaysian-recipe-270723?oc=linkback</a>