If you’re going to the trouble of making dosa—all the soaking, pureeing, and overnight resting—it’s sensible to make the amount called for in the preceding recipe (plus it’s not like 4 cups of rice and 1 cup of dal cost much more than half those amounts). But it’s unlikely you’ll have the griddle stamina or appetite to make it through all that batter. Hence, uttapam—a fancy version of dosa. These are perfect for lunch—I usually fry a couple and eat them with whatever leftovers there are from the dosa meal the night before. And although it might be untraditional, I season them with a pinch of chaat masala (page 594), but feel free to omit it if it doesn’t appeal or you don’t have it on hand. If you’re using a pancake griddle, you should be able to cook two uttapam at a time; or you could have two nonstick griddles going at the same time.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.