🥞Two Asian Food Recipe Ideas🍗🍛

 🥞 Masala Dosa with Chutney & Sambar 🌿 
🔥 & Butter Chicken (Murgh Makhani) 🍗🍛

1. How To Make Masala Dosa with Chutney & Sambar 

Masala Dosa is a crispy South Indian crepe made from fermented rice-lentil batter, filled with a spiced potato mixture, and served with coconut chutney and sambar. 🥞🌿

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Ingredients:

For Dosa Batter:

• 2 cups rice
• ½ cup urad dal (split black gram)
• 2 tbsp chana dal (Bengal gram)
• ¼ cup poha (flattened rice)
• 1 tsp fenugreek seeds
• Salt (to taste)
• Water (as needed)
• Oil or ghee (for cooking)

For Masala (Potato Filling):

• 3 medium potatoes (boiled & mashed)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion (sliced)
• 1 green chili (chopped)
• 1 tsp ginger (grated)
• 8-10 curry leaves
• ½ tsp turmeric powder
• ½ tsp red chili powder (optional)
• Salt (to taste)
• 2 tbsp chopped coriander leaves
• 2 tbsp water (if needed)

For Coconut Chutney:

• ½ cup grated coconut
• 2 tbsp roasted chana dal
• 1 green chili
• ½ inch ginger
• Salt (to taste)
• Water (as needed)
• 1 tsp mustard seeds (for tempering)
• 5-6 curry leaves (for tempering)
• 1 tsp oil (for tempering)

For Sambar:

• ½ cup toor dal (pigeon peas)
• 1 small onion (chopped)
• 1 small tomato (chopped)
• 1 small carrot (chopped)
• ½ tsp turmeric powder
• 1 tsp sambar powder
• ½ tsp tamarind paste
• Salt (to taste)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 dried red chili
• 6-8 curry leaves
• 2 tbsp chopped coriander

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Instructions:

Step 1: Prepare the Dosa Batter

1. Wash and soak rice, urad dal, chana dal, and fenugreek seeds in water for 6-8 hours.
2. Grind the soaked ingredients with poha and water into a smooth batter.
3. Add salt, mix well, and let it ferment overnight (8-12 hours) until bubbly.

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Step 2: Make the Potato Masala (Filling)

1. Heat oil in a pan, add mustard seeds, cumin seeds, and let them splutter.
2. Add curry leaves, green chili, and ginger, then sauté for a few seconds.
3. Add onions and cook until soft.
4. Mix in turmeric, red chili powder, and salt.
5. Add mashed potatoes, mix well, and cook for 2-3 minutes.
6. Sprinkle coriander leaves and turn off the heat.

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Step 3: Prepare the Coconut Chutney

1. Blend coconut, roasted chana dal, green chili, ginger, salt, and water into a smooth paste.
2. Heat oil in a small pan, add mustard seeds, curry leaves, and pour over chutney.

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Step 4: Make Sambar

1. Pressure cook toor dal with turmeric and water until soft.
2. Heat oil, add mustard seeds, red chili, curry leaves, onion, carrot, and tomato.
3. Add sambar powder, salt, tamarind paste, and cooked dal. Simmer for 5 minutes.
4. Garnish with fresh coriander.

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Step 5: Cook the Dosa

1. Heat a non-stick pan or tawa. Grease lightly with oil.
2. Pour a ladle of batter and spread it into a thin circle.
3. Drizzle a little oil or ghee around the edges.
4. Cook on medium heat until golden brown and crispy.
5. Place some potato masala in the center and fold the dosa.

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Step 6: Serve and Enjoy!

Serve crispy Masala Dosa hot with coconut chutney and sambar. 

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2.  🔥How To Make Butter Chicken (Murgh Makhani) 🍗🍛

A rich, creamy, and mildly spiced North Indian curry made with tender chicken, butter, and tomato-based gravy. Served with naan or rice, its velvety texture and smoky flavor make it irresistibly delicious

Ingredients:

For Marination:

• 500g boneless chicken (cut into cubes)
• ½ cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice

For the Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp garam masala
• ½ cup heavy cream
• 2 tbsp cashew paste (optional, for extra creaminess)
• 1 tbsp honey or sugar
• ½ cup water
• Fresh cilantro (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.
2. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (preferably overnight for best flavor).

Step 2: Cook the Chicken

1. Heat a pan or grill, add a little oil, and cook the marinated chicken until golden brown.
2. Set aside.

Step 3: Prepare the Gravy

1. In a pan, heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook until fragrant.
3. Pour in the tomato puree and cook until the oil separates from the mixture.
4. Add cumin powder, coriander powder, red chili powder, and garam masala. Stir well.
5. Add cashew paste (if using) and mix.
6. Pour in water, cover, and let it simmer for 5 minutes.

Step 4: Combine Chicken & Gravy

1. Add the cooked chicken to the gravy and mix well.
2. Pour in heavy cream and stir until well combined.
3. Add honey or sugar for a slight sweetness. Simmer for another 5 minutes.

Step 5: Garnish & Serve

1. Garnish with fresh cilantro and a swirl of cream.
2. Serve hot with naan, roti, or basmati rice.

Enjoy your delicious homemade Butter Chicken (Murgh Makhani)! 🍛😊

                                           

                                                                          GOOD  LUCK