Dosa is a popular South Indian dish made from fermented rice and lentil batter. It is a thin and crispy crepe-like pancake that is typically served with various chutneys and sambar. Here's a recipe to make dosa at home:

Ingredients:

For the Dosa Batter:

• 1 cup regular white rice
• 1 cup parboiled rice (Idli rice) or basmati rice
• 1/2 cup split urad dal (skinned black lentils)
• 1/4 teaspoon fenugreek seeds (optional)
• Water for soaking and grinding
• Salt to taste

For making Dosas:

• Vegetable oil or ghee for cooking

Instructions:

1. Start by preparing the dosa batter. Rinse the regular white rice, parboiled rice, split urad dal, and fenugreek seeds (if using) separately under running water until the water runs clear.
2. Soak the regular white rice, parboiled rice, split urad dal, and fenugreek seeds (if using) in enough water separately for at least 4-6 hours. You can soak them overnight for convenience.
3. After soaking, drain the water from each ingredient. Add the soaked and drained regular white rice, parboiled rice, split urad dal, and fenugreek seeds (if using) to a blender or wet grinder.
4. Grind the ingredients together, adding water gradually, until you achieve a smooth and slightly thick batter consistency. The batter should not be too runny but should be pourable. It should have a texture similar to pancake batter.
5. Transfer the dosa batter to a large bowl. Add salt and mix well. Cover the bowl with a lid or a cloth and let the batter ferment in a warm place for 8-12 hours or overnight. During fermentation, the batter will rise and become slightly airy.
6. After fermentation, the dosa batter is ready to use. Give the batter a gentle stir before making dosas.
7. Heat a non-stick or cast-iron griddle or dosa tawa over medium-high heat. Once the griddle is hot, sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, the griddle is ready for making dosas.
8. Take a ladleful of dosa batter and pour it in the center of the hot griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin and even dosa. You can make the dosa as small or large as you like.
9. Drizzle some vegetable oil or ghee around the edges of the dosa and a little over the top. This will help the dosa become crispy.
10. Cook the dosa on medium heat until the bottom turns golden brown and crisp. Flip the dosa using a spatula and cook the other side for a minute or two.
11. Once the dosa is cooked on both sides, transfer it to a plate. Repeat the process with the remaining dosa batter, making as many dosas as desired.
12. Serve the dosas hot with coconut chutney, sambar, or any other chutneys of your choice.

Enjoy the delicious and crispy homemade dosas!

Indian Butter Chicken, also known as Murgh Makhani, is a popular North Indian dish known for its rich and creamy tomato-based sauce. Here's a recipe to make Indian Butter Chicken at home:

Ingredients:

For the Marinade:

• 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste (or 1 teaspoon grated ginger + 1 teaspoon minced garlic)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon lemon juice
• Salt to taste

For the Butter Chicken Sauce:

• 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup tomato puree or crushed tomatoes
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a mixing bowl, combine the chicken pieces with all the marinade ingredients: yogurt, ginger-garlic paste, ground cumin, ground coriander, ground turmeric, red chili powder, lemon juice, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate for at least 1 hour in the refrigerator, or overnight for best results.
2. Heat ghee or vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-6 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant.
4. Lower the heat and add ground cumin, ground coriander, ground turmeric, and red chili powder to the pan. Stir well to combine with the onions, garlic, and ginger. Cook the spices for about 30 seconds to release their flavors.
5. Pour in the tomato puree or crushed tomatoes. Stir and cook for a few minutes until the sauce starts to simmer.
6. Add the marinated chicken pieces to the pan, along with any remaining marinade. Stir to coat the chicken with the sauce. Increase the heat to medium-high and bring the mixture to a boil.
7. Reduce the heat to low, cover the pan, and let the chicken simmer in the sauce for about 15-20 minutes or until the chicken is cooked through and tender. Stir occasionally.
8. Once the chicken is cooked, add the heavy cream and butter to the pan. Stir well to combine. Simmer for an additional 2-3 minutes to heat through.
9. Stir in the garam masala and season with salt to taste. Adjust the spices according to your preference.
10. Remove the pan from heat. Garnish the Butter Chicken with fresh cilantro leaves.
11. Serve the Indian Butter Chicken hot with naan bread, rice, or roti. Enjoy!

Note: If you prefer a smoother sauce, you can blend the tomato puree before adding it to the pan in step 5. Also, feel free to adjust the spiciness and creaminess of the dish according to your taste preferences.