Dosa

• 2 cups parboiled rice
• 1 cup unc ooked rice
• 1 cup split urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• salt
• oil (for frying)
• ghee or clarified butter

Potato curry

• 3 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon gram dal
• 1 teaspoon black gram dal
• 2 medium onions, finely chopped
• 4 green chilies, finely chopped
• 1 inch ginger, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 1/8 lbs potatoes, boiled,peeled,chopped
• salt
• coriander leaves, finely chopped (use about one handful)
• 1 lemon, juice of (optional)

Chutney

• 2 teaspoons oil
• 1 pinch asafetida powder
• 3 dried red chilies
• 1 1/2 tablespoons split urad dal (split black gram)
• 1/2 coconut, grated
• salt
• tamarind pulp (use a lemon-sized ball)

How to make Masala Dosa Chutney:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3–4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the Potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of Potato curry in the centre, fold the the left a third over the centre, and then the right side over the left.
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the Potato curry only, and serve the chutney as a dip.

• Green coriander (Dhania) (3 bunches)Mint Leaves (Pudina) (1 Bunch)Green Chillies (6)(or less if u want it less spicy)
• Garlic 78 cloves yogurt
• salt to taste
• red kutee mirch optional

How to make Pakistani Green Chutney

• Wash the green coriander and mint leaves and along with green chillies. Now put all these with garlic cloves in a blender to blend together but do t coarsely(mota mota) then add salt and kutee mirch according to your taste and add yogurt to it.

• 1 packet bhel puri mix
• Cucumber – 2, chopped finely
• Red onion – 1, finely chopped
• Tomate – 1 large, finely chopped
• Raw Mango – 1/2, finely chopped and a few long slices for garnishing
• Cilantro – 1 bunch, finely chopped
• Tamarind chutney – 1 cup
• Mint/Cilantro Chutney – 1 cup
• Salt
• Red chilli powder
• Sev for garnish

How to make Bhel Puri Chutney:

• The bhel can be mixed in batches of 2- cups each. In one large bowls, take 2 cups of bhel mix.
• Add in as much of the cilantro, onions, tomatoes, cucumber and mango as desired (according to taste, I usually take less of onions and more of everything else).
• Add in salt, red chilli powder (I add lots of this to make it spicy), tamarind chutney (1-2 tsps), mint/cilantro chutney (1-2 tbsps) and mix everything thoroughly.
• Serve in smaller bowls and garnish with cilantro, mango slices, sev and green chillies:).

Aaloo Bukhara Sauce

Tematar Ki Chutney

Daal Ki Chutney

• 3 ripe plums, de-seeded and chopped
• 1/2 onionClick to find more about onion, chopped
• 2 dried red chillies, whole (broken in half ONLY if you want real heat in your chutney)
• 3 tbsp limeClick to find more about lime juice
• 1 tbsp balsamic vinegarClick to find more about vinegar
• 1 tsp cinnamonClick to find more about cinnamon powder
• 2 tbsp sugar
• 1 tsp oil
• 1/2 tsp mustard seeds
• SaltClick to find more about Salt to taste
• 1 cup water

How to make Aaloo Bukhara Chutney

• In a pan, heat the oil and fry the red chillies. Pop the mustard seeds with the pan covered.
• put in the chopped plums and stir, then add the cinnamonClick to find more about cinnamon powder, balsamic vinegarClick to find more about vinegar, limeClick to find more about lime juice and saltClick to find more about salt. Stir well.
• Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.
• When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.
• Let cool and store in the fridge. This chutney can be used as a dip for savoury snacks or as a side-dish with chapatis.