Kitchen Recipes

   Let’s make a simple South Indian–style tomato chutney that’s perfect for idli, dosa, chapati, or even as a spread for toast. Ingredients listed below to serve 3-4 people. Ingredients For sauteing and grinding: 2 tablespoons of any cooking oil 1 tablespoon urad dal (optional but good for taste) 3 dried red chillies (adjust to your spice level) 2–3 garlic cloves, chopped 1 medium onion, sliced or roughly chopped 3 medium ripe tomatoes, chopped  ¼ teaspoon turmeric powder ½–¾ teaspoon salt (tip: add a little, adjust later to taste) For tempering  – optional but adds good flavour: 1 tablespoon oil ½ teaspoon mustard seeds ¼ teaspoon urad dal 1 dried red chilli 4–5 fresh curry leaves A pinch of asafoetida (hing) – optional 1. Prep the ingredients Wash the tomatoes and chop them into medium pieces Peel the onion, garlic, and ginger, and roughly chop them. Keep the chopped onion separate. Keep all ingredients measured and ready in small bowls, so you don’t rush during co...

  If you’ve only ever eaten dosa in restaurants, making it at home can feel intimidating. In reality, once you understand the batter ratio, soaking, grinding, and fermentation, it becomes a simple routine that you can repeat whenever you are hungry for dosa. In this post, I’ll walk you step by step from raw rice and dal to golden, crispy or soft small dosas on your tawa. Ingredients for Dosa batter 2.5 cups dosa rice (regular raw rice) 1 cup urad dal (whole or split, skinless) ¼ teaspoon fenugreek (methi) seeds Water as needed ½ tablespoon salt Ingredients for Cooking Dosa Oil or ghee for greasing the tawa Optional: butter for serving Optional sides: sambar, coconut chutney, tomato chutney, potato masala Step 1: Soaking the Ingredients Add fenugreek seeds (methi), rice and urad dal to a large bowl. Rinse 3–4 times until the water runs mostly clear, then drain. Cover with plenty of fresh water and soak for 6 - 8 hours. Tip: Keep both bowls loosely covered and away from direct sunli...