Chapati Yang Lembut Ke Malam

Resipi: enakenakrasa

Bahan-bahan:

Tepung atta, ayak

Sedikit garam

Sedikit minyak sapi

Secukup buttermilk

Caranya:

Masukkan tepung atta yang telah diayak ke dalam mangkuk besar.

Masukkan sedikit garam, gaul sebati.

Masukkan sedikit minyak sapi, gaul sebati.
Masukkan buttermilk sedikit demi sedikit, uli sehingga tepung tidak melekat di tangan.
Perapkan sehingga ke petang.
Sebelum proses mencanai, uli sebentar.
Bentukkan bulat dan canai di atas papan.
Sediakan kuali non stick.
Bakar chapati bahagian atas selama 2 minit dan bahagian bawah 2 minit.
Jangan dibakar terlalu lama.
Hidangkan bersama kuah kegemaran anda.

Milaga killi sambar (Dal soup with red chili tempering)
Recipe sourced: savithakitchen.blogspot.my
Ingredients:
1/2 cup toor dal
1 Onion
1 1/2 tomato
Curry leaves
Cilantro

For tempering:
6 red chilies
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp methi seeds

Method:

Pressure cook the toor dal for 3 whistles and keep it aside.

Chop onion and tomatoes.

Take a pan and add oil.

Temper with all the ingredients under tempering.

Saute onion in the pan until it becomes transparent.

Sprinkle salt and turmeric powder to the mixture.

Add in the tomatoes and let it cook for 2 to 3 minutes or until it disintegrates.

Frequently adding salt will help the dish cook fast.

Pour the cooked dal into the mixture and give it a mix.

Bring it to boil and adjust salt to taste.

Now take 2 red chilies, some curry leaves, cilantro and mix it with the sambar.

This will enhance the flavour of sambar.

Cover it with the lid.

Serve with rice.