Are you team crispy or team soft when it comes to dosa??

I love both, but there is something very special about soft dosa. The first one I ever had was made by a friend, and it was so soft it melted my heart.

In her second post on what makes the perfect dosa, this one looks at what makes a crispy dosa, and other good dosa related stuff.

https://swethasivakumar.substack.com/p/why-some-dosas-turn-crispy-and-others

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Tempting your taste buds - Tofu Manchurian, an Indo-Chinese style dish.

https://www.jcookingodyssey.com/baked-tofu-manchurian/

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There are many many versions of Kitchari/Khichuri – I recently saw a list of 90 different recipes. And that would just be the tip of the iceberg. Here we made kitchari with Moth Beans.

Moth Beans (pronounced Mot-h, also called Maktki) are packed with nutrition. Here they were cooked with rice, onions, garlic, spices and tomato, for a delicious any-time meal or snack.

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Why parboiled rice is used in idli and dosa batter :https://swethasivakumar.substack.com/p/why-do-idli-batters-use-parboiled

This is the first time I have seen this explanation, thanks to Swetha! She also explains why some recipes have some raw rice as well.

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Namaste Freunde des Gaumenschmaus, Tieffrierreispfanne mit Garam Masala, Biryani und Kurkuma aufgepimmt und mit Aaloo (Tüften) ergänzt.

#govegan #Indianfood #Foodporn #vegan #VegBiryani

Today has been quite warm. Usually at these temps it is hot enough to have the air cooling on but in Autumn the heat is gentler than the directly overhead sun that often comes with hot breezes.

I had a dentist appointment this morning, nearer to the city, and such a busy afternoon! As well as some gardening, I managed to top and tail lots of beans and get a good sized jar of a Dilly Beans ferment going. The left-over beans were blanched and ice-bathed, then into the freezer. There is enough for 3 or 4 meals ✅

Also made "Dal Makhani". This recipe is not a real Dal Makhani - there is so much incorrect labelling of anything that involves urad and cream, or kidney beans and cream. There are a myriad of dishes closely related to DM but not DM.

Anyway I made this one, sans the cream, in the InstantPot and it is Delicious! It's intended for the freezer, and I'll give it a couple of hours of slow cooker treatment before using some time in the future. Urad always benefits from some slow cooking.

{I had soaked the whole urad for 24 hours and they were just beginning to sprout. Perfect.}

Some housework too. Some work work. Some waiting for a tradie who I found out is coming tomorrow NOT today. I got my dates mixed up.

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