| Ingredient | Quantity | Notes |
|---|---|---|
| Oil | 30 g | |
| Sambhar powder | 40 g | |
| Hot water | 350 g | |
| Salt | To taste | |
| Round eggplant | 1 pc | Cut into wedges |
| Tomatoes | 2 pcs | Cut into wedges |
| Carrot | 1 pc | Diced |
| Potato | 1 pc | Diced |
| Coriander | 1 sprig | Roughly chopped |
| Toor Dhal | 70 g | Soaked |
| Water | 600 g | |
| Green chili | 1 pc | Slit in the middle |
| Garlic | 4 cloves | |
| Cumin seeds | 1 tsp | |
| Mustard seeds | 1 tsp | |
| White dhal/ urad dhal/ ulundu | 1 tsp | |
| Shallots | 6 pcs | Halved |
| Curry leaves | 2 sprigs | |
| Asafetida/ hing | ||
| Oil | 30 g |
Vegetable Fritters are crispy snacks made with a mix of fresh vegetables coated in a light, savoury batter. They have a crunchy texture on the outside with soft and flavourful vegetables inside. They are perfect as a snack, appetiser, or side dish.
Three Cup Chicken is a Taiwanese-style dish made with tender chicken cooked in sesame oil, soy sauce, and rice wine. It has a rich, savoury flavour with a fragrant aroma from garlic, ginger, and basil. Served hot, it is a delicious and comforting main dish.
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