Instructions

• Wash the sprouted moong dal thoroughly in water and set aside.
• Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
• Add turmeric powder, red chili powder, and coriander powder. Mix well. Add chopped tomatoes and cook until they soften and the oil separates from the mixture.
• Add the sprouted moong dal and mix it with the spice mixture. Add salt and water. Stir everything well.
• Cover the pan with a lid and let the dal simmer on low-medium heat for about 10-15 minutes or until the sprouts are tender. Stir occasionally to prevent sticking.
• Add garam masala and mix well. Cook for another 2 minutes.
• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve hot.

Instructions

• Steam or boil the mixed vegetables until they are slightly tender but still crunchy. Drain and set aside.
• Heat oil in a pan on medium heat. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown.
• Add the ginger-garlic paste and green chili, and sauté for 1 minute.
• Add the chopped tomato and cook until it softens. Add turmeric powder, red chili powder, and coriander powder. Mix well.
• Add tomato puree and cook for another 2-3 minutes until the oil separates.
• Add the boiled vegetables and paneer (if using). Mix gently to coat them with the spices.
• Add salt and a splash of water (about 2-3 tbsp) to create a light sauce. Cook for 2-3 minutes.
• Sprinkle garam masala and dried fenugreek leaves (if using). Mix well and cook for 1 minute.
• Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.

Instructions

• In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, garam masala, tandoori masala, lemon juice, mustard oil, and salt.
• Make small slits on the chicken pieces to help the marinade penetrate. Rub the marinade all over the chicken, ensuring it coats well.
• Cover and refrigerate for at least 1-2 hours, preferably overnight for deeper flavor.
• Option 1 (Oven): Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking sheet lined with foil or a rack. Bake for 20-25 minutes, flipping halfway. For a charred effect, broil for the last 2-3 minutes.
• Option 2 (Stovetop): Heat a grill pan or non-stick pan with a little oil. Cook the chicken on medium heat for 8-10 minutes on each side until charred and fully cooked.
• Option 3 (Outdoor Grill): Place the chicken on a hot grill and cook for 8-10 minutes on each side, basting with oil occasionally.
• Sprinkle the grilled chicken with kasuri methi (if using) and a squeeze of lemon juice.
• Serve hot with mint chutney, onion rings, and lemon wedges.

Instructions

• Clean the chicken pieces and pat them dry. Set aside.
• In a pot, heat oil or ghee over medium heat. Add the bay leaf, clove, and cinnamon stick. Sauté for a few seconds until aromatic.
• Add the sliced onions and sauté until soft and translucent. Add ginger-garlic paste and cook for 1 minute.
• Add turmeric powder, cumin powder, and black pepper powder. Stir well.
• Add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned.
• Add the chopped carrot, potato, and tomato. Mix everything well.
• Add water or chicken stock, and season with salt. Cover the pot and simmer on low-medium heat for 15-20 minutes until the chicken and vegetables are tender.
• If using coconut milk, stir it in during the last 5 minutes of cooking. Let it simmer gently without boiling.
• Turn off the heat. Garnish with fresh coriander leaves.
• Serve hot with bread, rice, or as is for a wholesome meal.

Instructions

• Clean the fish pieces and pat them dry. Sprinkle it with a pinch of turmeric powder and salt. Set aside for 10 minutes.
• Heat 1 tbsp oil in a pan and lightly fry the fish pieces for 1-2 minutes on each side. Remove and set aside.
• In the same pan, add the remaining oil. Heat on medium flame and add mustard seeds. Let them splutter. Add chopped onions or onion paste and sauté until golden brown.
• Add ginger-garlic paste and sauté for 1 minute. Add turmeric powder, red chili powder, and coriander powder. Stir well.
• Add the chopped or pureed tomatoes and cook until the oil separates from the masala. Pour in 1/2 cup water, season with salt, and bring to a gentle boil.
• Gently add the fish pieces to the curry. Cover and cook on low heat for 5-7 minutes until the fish is cooked through and absorbs the flavors.
• Sprinkle garam masala and mix gently. Cook for another minute.
• Turn off the heat and garnish with fresh coriander leaves. Serve hot with steamed rice or roti.

Instructions

1. Making the Poppy Seed Paste:
   • Soak the poppy seeds in ¼ cup water for 3-4 hours or overnight.
   • If you're short on time, you can soak them in lukewarm water for about 1 hour.
   • After soaking, drain the water using a fine mesh strainer.
   • Add the soaked poppy seeds, 1 green chili, and 1 tablespoon water into a small chutney grinder.
   • Grind until you get a smooth paste. Add more water as needed to get the right consistency.
2. Cooking the Aloo Posto:
   • Peel and cut the potatoes into 1 to 1.25-inch pieces.
   • Heat mustard oil in a pan or kadai (wok) on medium heat. Let it gently smoke.
   • Once the oil is hot, add nigella seeds (kalonji). Stir and sauté for a few seconds until fragrant.
   • Add the chopped potatoes and stir well to coat them in the mustard oil and nigella seeds.
   • Lower the heat and sauté the potatoes occasionally, cooking them until they are halfway cooked and have a faint golden hue at the edges.
   • Optionally, sprinkle turmeric powder over the potatoes and stir to combine.
3. Adding the Poppy Seed Paste:
   • Add the prepared poppy seed paste and the whole green chilies.
   • Scrape all the paste from the grinder and add it to the pan. You can rinse the jar with a bit of water and add that water to the pan as well.
   • Stir well to combine everything.
4. Cooking the Aloo Posto:
   • Add ½ to ⅔ cup water, adjusting the amount based on the consistency you prefer. For a dry or semi-dry consistency, use less water; for a gravy-like consistency, add more.
   • Stir everything well, season with salt, and add sugar if desired.
   • Cover the pan with a lid and cook on low heat until the water evaporates, the potatoes are tender, and the poppy seed paste has cooked through. Check occasionally to make sure the potatoes do not overcook.
   • Once the water has evaporated, the dish should be dry, with the poppy seed paste coating the potatoes.
5. Serving:
   • Serve Aloo Posto hot with steamed rice, dal, or fried vegetables (Bhaja).
   • Optionally, garnish with fresh green chilies before serving.

Instructions

1. Roasting the Eggplant:
   • Rinse the eggplant and pat dry. Brush it with a little oil all over.
   • Make a few slits on the eggplant and insert a large garlic clove into 3 of those slits.
   • Place the eggplant directly on heat (either on a gas flame or in the oven) and roast, turning it frequently, for around 10-12 minutes until it's fully roasted. You can check if it's done by inserting a knife, which should go in easily.
   • Once roasted, use tongs to remove the eggplant and wrap it in aluminum foil to cool down.
   • Once cooled, peel off the skin and chop the roasted garlic. Mash the roasted eggplant using a fork or potato masher. Set it aside.
2. Making Baingan Bharta:
   • Heat oil in a pan over medium heat.
   • Once the oil is hot, add the chopped garlic, ginger, and green chili. Sauté until they start changing color, about 2 minutes.
   • Add the chopped onion and cook for another 2-3 minutes until the onions soften. Be sure not to brown them.
   • Add the chopped tomatoes and cook for about 5 minutes until they become soft and oil starts oozing out of the masala.
   • Add the mashed roasted eggplant and the chopped roasted garlic to the pan. Mix well.
   • Stir in the red chili powder, coriander powder, and salt. Cook for another 5 minutes on medium-low heat, stirring occasionally.
   • Add the chopped cilantro and mix well. Remove the pan from the heat.
3. Serving:
   • Serve the baingan bharta hot with fresh rotis, naan, or rice.

Instructions

1. Soak the Dal: Soak the chana dal in water for about 10 minutes.
2. Fry Coconut: Heat 1 tsp ghee in a pan and add the chopped coconut. Fry the coconut pieces until they turn golden brown. Set aside for later use.
3. Cook the Dal: In a pressure cooker, add the soaked chana dal. Add the cinnamon stick, clove, bay leaf, raisins, fried coconut, turmeric powder, salt, and a pinch of sugar. Mix well and then add 2 ½ cups water to the cooker. Pressure cook for 3-4 whistles or until the dal is soft and fully cooked.
4. Prepare the Tadka (Tempering): In a separate pan, heat 1 tsp ghee. Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom pods, and whole red chilies. Sauté them in the ghee until they start to splutter and release their aromas.
5. Combine the Tadka with Dal: Once the dal is cooked, pour the prepared tadka over the dal. Mix thoroughly to incorporate the flavors.
6. Serving: Garnish with more fried coconut (optional). Serve the Bengali Style Chana Dal hot with steamed rice or rotis.

Instructions

1. Fry Onions:
   • In a heavy-bottomed pot, heat 1/3 cup oil. Add the cinnamon stick and sliced onions. Fry until the onions turn soft and reddish-brown.
   • Once fried, transfer the onions to a plate and allow them to cool.
2. Make Onion-Almond Paste:
   • Once the onions are cooled, add them to a mixer jar along with yoghurt, cinnamon stick, and soaked almonds.
   • Blend everything into a smooth paste. Set the paste aside.
3. Prepare Spices and Chicken:
   • In the same pot, add bay leaves, green and black cardamoms, peppercorns, and cloves. Sauté until the spices start to sizzle.
   • Add the chicken pieces and fry for about 5 minutes until they are slightly browned.
4. Add Ginger-Garlic Paste and Masalas:
   • Add the ginger-garlic paste, coriander powder, Kashmiri chilli powder, garam masala powder, and salt. Mix well and cook for a few minutes. Add a splash of water if the mixture becomes too dry.
5. Cook Chicken:
   • Once the masala thickens and starts releasing oil, add the prepared onion-almond paste. Add ¼ cup water and mix everything well.
   • Cover the pot and cook until the chicken is fully cooked and tender, about 15-20 minutes.
6. Finish and Serve:
   • Once the chicken is cooked, add kewra water (optional) for a fragrant touch and mix.
   • Serve hot with rice, roti, paratha, or naan.

Instructions

1. Prepare the Bhut Jolokia:
   • Wear gloves when handling Bhut Jolokia chilies as they are extremely hot. Cut the chilies into small pieces and remove the seeds if you prefer less heat. Set aside.
2. Heat Oil and Saute Aromatics:
   • Heat mustard oil in a large pot or pan over medium heat.
   • Add chopped onions and sauté until they turn golden brown.
   • Add the minced garlic and grated ginger and sauté for another 2-3 minutes until fragrant.
3. Cook Tomatoes and Spices:
   • Add chopped tomatoes to the pot and cook until they soften and release their juices.
   • Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook the spices for 2-3 minutes until they become aromatic and the oil starts separating from the masala.
4. Cook the Pork:
   • Add the pork pieces to the pot and sear them on all sides until browned.
   • Add the chopped Bhut Jolokia chilies to the pork and stir well. If you want a less spicy curry, you can use fewer chilies.
5. Add Liquid:
   • Pour in water to the pot (enough to cover the pork) and bring it to a boil.
   • Reduce the heat and let the pork simmer, covered, for 45-60 minutes, or until the pork becomes tender and the flavors meld together. Check the seasoning and adjust the salt as needed.
6. Add Coconut Milk (Optional):
   • For a richer, creamier curry, stir in coconut milk during the last 10-15 minutes of cooking. This will balance the heat from the Bhut Jolokia and add a silky texture.
7. Finish and Serve:
   • Once the pork is cooked and tender, add garam masala and vinegar (if using), and stir. Let it simmer for a few more minutes.
   • Garnish with fresh cilantro before serving.
8. Serving:
   • Serve the Bhut Jolokia Pork hot with steamed rice, naan, or paratha.

Instructions

1. Prepare the Mutton:
   • Wash the mutton pieces thoroughly and set them aside to drain any excess water.
2. Temper Whole Spices:
   • Heat sunflower oil in a heavy-bottomed pan over medium heat.
   • Add the dry red chillies, bay leaves, cinnamon stick, mace, ajwain, cloves, black peppercorns, cardamom pods/seeds, and black cardamom to the oil. Let the whole spices sizzle and become aromatic.
3. Sauté Garlic and Ginger:
   • Add the whole garlic cloves and sliced ginger to the pan. Sauté for a few minutes until they turn golden brown.
4. Cook the Onions:
   • Add the sliced onions to the pan and fry until they become soft and translucent. This will take about 5-7 minutes.
5. Cook the Mutton:
   • Add the washed mutton pieces to the pan and sauté them until they start browning and the oil begins to separate from the meat.
   • Add the yoghurt and salt, and mix everything well. Increase the heat and cook on high for a few minutes, until the water starts separating from the curd.
6. Slow Cook the Mutton:
   • Once the water has separated, lower the heat, cover the pan with a lid, and let the mutton cook in its own juices for about 45 minutes to an hour, until the meat becomes tender and juicy.
7. Add Spices and Roasting:
   • Add the turmeric powder, coriander powder, red chili powder, and mix everything well.
   • Increase the heat again and sauté the mutton while adding ghee gradually. Roast the mutton until the curry turns a deep brown color, stirring occasionally.
8. Finish and Garnish:
   • Once the curry is well-roasted and the mutton is fully cooked, switch off the flame.
   • Garnish with chopped coriander leaves.
9. Serve:
   • Serve the mutton curry hot with rice, naan, or paratha. Enjoy your flavorful, aromatic curry!

Instructions

1. Prep Brinjals: Wash the brinjals and make a cross-cut on the upper part. Keep them submerged in salted water to prevent discoloration.
2. Make Green Chili Paste: In a mortar-pestle, crush the green chilies, ginger, and garlic cloves together to form a paste. Set aside.
3. Fry Brinjals: Heat oil in a pan, and fry the brinjals until they are 80% cooked. Remove from the pan and set aside on a plate.
4. Tempering: In the same pan, heat 5 tbsp oil. Add mustard seeds, cumin seeds, curry leaves, bay leaf, cloves, cinnamon, and dry red chilies. Sauté for a few seconds.
5. Cook Green Chili Paste: Add the green chili, ginger, and garlic paste. Sauté until the oil separates from the paste.
6. Cook Tomatoes: Add chopped tomatoes and salt. Sauté until the tomatoes become soft and mushy.
7. Prepare Masala Paste: In a separate bowl, mix turmeric powder, coriander powder, red chili powder, garam masala, jaggery, and buttermilk (or water). Add this masala paste to the pan with the tomatoes. Cook until the oil separates from the masala.
8. Add Ground Ingredients: Stir in crushed peanuts, sesame seeds, and desiccated coconut. Sauté until the oil separates from the mixture.
9. Combine Brinjals and Masala: Add the fried brinjals and mix them well with the masala.
10. Simmer: Sprinkle some water, cover, and cook on low flame for 5-7 minutes until the brinjals are fully cooked.
11. Finishing Touch: Add lemon juice and garnish with fresh coriander leaves. Stir well.
12. Serve: Serve the dry version of Bharela Ringan Nu Shak with roti or paratha.

For Gravy Version (Optional)

1. In a pan, heat 1 tsp oil, add ½ tsp red chili powder, and salt.
2. Add ½ cup of hot water, mix well, and cover the pan.
3. Cook on low flame for 5 minutes.
4. Serve the gravy version of Bharela Ringan Nu Shak with rice or roti.

Instructions

1. Heat Oil and Temper Spices: In a kadhai or a wide pan, heat the oil over medium heat until it begins to shimmer. Add the methi seeds, hing, black mustard seeds, and turmeric powder. Allow them to bloom briefly in the oil, being careful not to burn them.
2. Cook Pumpkin: Add the diced pumpkin to the pan and toss it well to coat with the oil and spices. Cook for 2-3 minutes until the pumpkin becomes glossy and well-coated.
3. Add Spices and Water: Add the goda masala, chili powder, and half a teaspoon of salt. Toss again to combine, then add ½ cup of water.
4. Simmer: Cover the pan and cook on a brisk simmer for 5-10 minutes until the pumpkin becomes tender enough to crush with the side of a spoon.
5. Finish the Dish: Once the pumpkin is cooked and the liquid has reduced to a thick glaze, add the jaggery and stir to combine well.
6. Taste and Adjust Seasoning: Taste the dish and adjust the salt if necessary.
7. Garnish and Serve: Garnish with crushed toasted sesame seeds or peanuts. Serve the dish hot with roti.

Instructions

1. Prepare the Tempering: Heat a large pot over medium heat. Add the mustard seeds and cover with a lid. Once they begin to pop, pour in the oil and add the curry leaves, tomato passata, and garlic paste. Cook for 1 minute, allowing the garlic to become fragrant.
2. Cook the Spices: Add the chili powder, ground turmeric, hot paprika, ground cumin, and ground coriander to the pot. Cook for 3–4 minutes, stirring frequently, until the tomato reduces and the spices are well incorporated.
3. Add Sauces and Sweetener: Stir in the tamarind sauce, chili sauce, and jaggery (or sugar). Mix everything together well.
4. Add Vegetables and Legumes: Add the sweetcorn, kala chana, chickpeas, and baby potatoes. Stir to combine all ingredients.
5. Simmer: Pour in the water and cover with a lid. Cook on low heat for 20 minutes, or until the sauce thickens slightly.
6. Garnish and Serve: Taste and adjust seasoning with salt as needed. Serve the curry in individual bowls, garnished with fresh coriander and diced red onion.

Instructions

1. Brown the Onions: In a pressure cooker or large pot, heat mustard oil on a low-medium flame. Add bay leaves and cinnamon stick, sauté for 30 seconds to release the aroma. Add the sliced onions and cook for 8-10 minutes on low-medium heat, stirring occasionally, until golden brown.
2. Bhuno the Gosht: Add goat meat, ginger juliennes, and green chilies to the browned onions. Stir and cook for 6-8 minutes until the meat browns. Add garlic paste, salt, and powdered spices. Cook for another 12-14 minutes until the meat darkens and releases moisture, stirring regularly.
3. Pressure Cook the Meat: Add ¼ to ½ cup hot water. Close the lid and pressure cook for 3-5 whistles (or 6 minutes on high pressure in an Instant Pot with 7-8 minutes natural release). Meat should be 85-90% cooked.
4. Make the Fresh Garam Masala: While meat cooks, dry roast cumin seeds, black cardamom seeds, black peppercorns, and cloves. Cool and grind into a powder.
5. Finish the Bhuna Gosht: Open the lid, return to heat. Add whisked yogurt, cook for 6-8 minutes on low-medium flame. Cover (without pressure) for 7-8 minutes until meat is tender and oil separates.
6. Garnish: Sprinkle the fresh garam masala over the dish and mix well. Garnish with chopped cilantro, mint, or more ginger if desired.
7. Serve: Serve hot with rice or naan, garnished as preferred.

Instructions

• Soak Bread and Prepare Mixture: In a bowl, soak the white bread slices in milk until soft. In a blender, add chicken mince, fried onion, salt, and soaked bread. Blend to a smooth mixture.
• Add Remaining Ingredients: Add boiled potatoes, soy sauce, black pepper, ginger garlic paste, red chili flakes, and egg. Blend again to combine thoroughly.
• Add Onions and Coriander: Add chopped onion and fresh coriander to the mixture. Blend once more until fully mixed.
• Shape Kababs: Take portions of the mixture and shape them into kababs with your hands.
• Fry Kababs: Heat oil in a pan over medium heat. Fry the kababs on both sides until golden and crispy.
• Serve: Serve hot with your favorite chutney or sauce.

Instructions

• Prepare the Chicken Stew:
• Heat Oil and Sauté Aromatics: Heat oil in a large pot over medium heat. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté until fragrant.
• Add Tomatoes and Spices: Add chopped tomatoes and cook until soft. Add red chili powder, turmeric powder, cumin powder, garam masala, coriander powder, and salt. Stir and cook for 2–3 minutes until oil separates.
• Cook the Chicken: Add chicken pieces, cook for 5–6 minutes until slightly browned. Add yogurt, stir to coat, and cook for another 2 minutes.
• Simmer the Stew: Pour in water, bring to a boil, then reduce heat and simmer for 25–30 minutes until chicken is tender.
• Prepare the Dhokli:
• Make the Dough: In a bowl, combine whole wheat flour, chickpea flour, turmeric, cumin seeds, salt, and oil. Add water gradually to form a smooth dough. Cover with a damp cloth and rest for 15 minutes.
• Shape the Dhokli: Roll out the dough into a thin sheet (¼ inch) and cut into small squares or diamonds.
• Cook the Dhokli: Once chicken is cooked, add dhoklis one by one into the stew. Stir gently and cook covered for 10–12 minutes until dhoklis are soft.
• Serve: Garnish with chopped coriander and serve hot with lemon wedges.

Instructions

• Soaking Rice and Lentils: Rinse the rice and soak with poha in 1–1.5 cups water for 4–5 hours. In a separate bowl, rinse and soak urad dal and fenugreek seeds in 1 cup water for 4–5 hours.
• Making Ragi Idli Batter: Drain and grind urad dal and fenugreek to a fluffy batter with ½ cup water. Transfer to a bowl. Drain and grind rice and poha with ¾ cup water in batches to a smooth or slightly grainy batter. Combine both batters.
• Mix Ragi Flour: Add ragi flour and ½ cup water. Mix well until smooth. Break lumps if needed. Cover and ferment the batter overnight or 8–9 hours until it doubles in volume.
• Steaming Ragi Idlis: Grease idli moulds, pour in batter. In a steamer or pressure cooker, bring 2–2.5 cups water to a boil. Place idli stand and steam for 12–15 minutes (without whistle in cooker). Let stand for 1–2 minutes after steaming.
• Serving: Use a wet spoon or butter knife to remove idlis. Serve hot with coconut chutney and sambar, or for kids with sweetened coconut milk flavored with cardamom.

Instructions

1. Prepare the Batter: Add soaked and drained mung beans to a blender with ginger garlic paste, green chilies, turmeric, and salt. Add ¾ cup water and blend until smooth. Adjust with up to ¼ cup water more for a consistency slightly thicker than crepe batter. Rest for 30 minutes.
2. Mix in Veggies: Stir in rice flour, grated carrot, grated radish, and chopped cilantro. Taste and adjust salt.
3. Cook the Cheela: Heat a nonstick or cast-iron skillet over medium-high heat. Lightly brush or spray with oil. Pour ½ cup of batter, spread thin with the back of a ladle. Cook for 2–3 minutes until golden and crisp on edges. Flip and cook another 1–2 minutes.
4. Serve: Serve hot with chutney or yogurt.

Instructions

• Cook Rice and Moong Dal: Wash the rice and dal thoroughly. Drain and transfer to a wide vessel with 4 cups of water. Pressure cook for 4 whistles and allow pressure to release naturally.
• Steam Vegetables: Chop carrot and beans, keep peas ready. Steam all vegetables and set aside.
• Prepare Spices: Slit green chillies, chop ginger, and keep curry leaves and cashews ready.
• Mash Rice and Dal: Once cooled, mash the cooked rice and dal lightly with a spoon or fork.
• Temper Spices: In a heavy-bottomed pan, heat ghee. Add mustard seeds and let them splutter. Then add cumin seeds, hing, curry leaves, cashews, ginger, and green chillies. Sauté until cashews are golden.
• Combine with Rice Mixture: Add mashed rice and dal to the pan. Add ¾ cup water (or as needed) to adjust consistency. Mix well and cook on medium heat.
• Add Salt and Pepper: Stir in salt and coarsely crushed pepper. Add steamed vegetables and combine well.
• Final Cook: Simmer for 3-4 minutes until the pongal thickens slightly. Turn off the heat while still a bit runny—it will thicken more on standing.

Instructions

• Soaking Lentils and Rice: In a bowl, combine idli rice, urad dal, and fenugreek seeds. Rinse a couple of times. Rinse poha separately and add it in. Add 1.5 cups of water, mix well, cover, and soak for 5–6 hours.
• Making the Dosa Batter: Drain water and transfer soaked mixture to a grinder. Add ½ cup water and grind to a fine, grainy consistency. Transfer to a bowl, add ⅛ tsp salt, and mix well.
• Fermentation: Cover and ferment the batter for 8–9 hours or until doubled in volume. Batter should be airy and have a slightly sour aroma.
• Making Dosa: Heat a cast-iron pan and grease with oil. Keep heat on low to medium-low. Pour a ladle of batter and spread it outwards in a circular motion.
• Cook: Cover and cook dosa on low to medium heat until crisp and golden at the base.
• Serve: Fold and serve hot, plain or with chutney/sambar.

Instructions

• Grease the Steamer Pan: Grease a steamer pan with oil and keep ready.
• Prepare the Batter: In a mixing bowl, combine gram flour, turmeric, asafoetida, lemon juice, ginger, green chili, sugar, oil, and salt. Add water and stir to make a smooth, lump-free batter. Stir in the rava if using.
• Preheat Steamer: Bring 2 to 2.5 cups of water to a boil in a steamer or pressure cooker (without whistle).
• Add Eno: Quickly stir in 1 tsp Eno or baking soda into the batter. It will froth — mix quickly and pour into greased pan.
• Steam: Place the pan in the steamer, cover, and steam for 12-15 minutes. Check doneness with a toothpick.
• Cool and Slice: Let the khaman cool to room temperature. Run a knife along the edges and invert onto a plate. Cut into squares.
• Prepare Tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add cumin (if using), sesame seeds, curry leaves, and green chilies. Sauté briefly, then add water and sugar. Let it boil.
• Pour Tempering: Evenly pour the tempering over the sliced khaman pieces.
• Garnish and Serve: Garnish with chopped coriander and coconut. Serve warm or at room temperature.

Instructions

1. Morning Prep: Soak the fermented ragi in water and keep it under direct sunlight until evening to ferment further.
2. Evening Cooking: In a pot, bring water to a boil. Add 1 tsp millet and stir. Then add the soaked ragi and mix well. Simmer on low flame for 10–15 minutes.
3. Cool Overnight: After cooking, turn off the flame and let the ragi mixture cool overnight at room temperature.
4. Next Morning: Take the desired amount of cooled ragi mixture in a bowl. Add chopped onion and curd. Mix well.
5. Serve: Enjoy koozhu as a refreshing breakfast or light lunch.