Leena's Kitchen (2026)

15/08/2026

🌿 Amaranth (Tandulja) Sabji
Ingredients
* 1 bunch fresh amaranth leaves (Tandulja), washed and chopped
* 2 tbsp oil
* 1/4 tsp mustard seeds
* 1/4 tsp cumin seeds
* 1/4 tsp hing
* 4 green chilies, chopped
* 1/2 big onion
* 10 garlic cloves, finely chopped
* 1/4 tsp turmeric
* 1/2 tsp coriander powder
* 1/2 cup grated fresh coconut
* 1/4 warm water

08/08/2026

🍲 Delicious Vegetable Sambar
Ingredients
¼ cup toor dal
2 tbsp moong dal
4 drumsticks
6 small okra, frozen & thawed
1 cup bottle gourd
1 cup carrots
½ large onion
2 large tomatoes
3 tbsp oil
½ tsp mustard seeds & cumin seeds
Curry leaves & ¼ tsp hing
½ tsp turmeric
2 tsp coriander powder
3 tbsp sambar masala
2 tsp salt, divided
1 tsp tamarind pulp
3 cups warm water
Coriander for garnish
Method

Wash and soak both dals for 1 hour or overnight. Pressure cook in the Instant Pot for 5 minutes and lightly mash.

Cook drumsticks with ½ tsp salt until tender.

Heat oil, add mustard, cumin, curry leaves and hing. Add onion, cover and sauté 1 minute. Add tomatoes and ½ tsp salt; cook until soft.

Add okra, bottle gourd, carrots, turmeric, coriander powder and sambar masala. Sauté well. Add drumsticks, cooked dal, 3 cups warm water, remaining salt and tamarind pulp.

Cover and cook on high for 2 minutes, then simmer on low for 5 minutes. Garnish with coriander.

Serve hot with rice, idli, dosa or vada! ❤️

06/08/2026

The crispiest dosa you’ll ever make!| Perfect Homemade Dosa Batter | Crispy Every Time

Make perfectly crispy, golden dosas at home with this simple fermented batter recipe. Made with rice, whole white urad dal, chana dal, and fenugreek seeds, these dosas turn out light, flavorful, and delicious every time. Serve them hot with coconut chutney, flaxseed dry chutney, and a bowl of spicy, tangy sambar for a traditional South Indian breakfast or dinner.
Ingredients
* 3 cups dosa rice
* 1 cup whole white urad dal
* 1/4 cup chana dal
* 1/2 tsp fenugreek (methi) seeds
* 2 tsp salt
* 1 cup water (or as needed after fermentation)
* Oil for cooking
Method
1. Wash the dosa rice, whole white urad dal, chana dal, and fenugreek seeds 2–3 times until the water runs clear.
2. Soak everything together in plenty of water for 7–8 hours or overnight.
3. Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
4. Whip the batter for 1–2 minutes to make it light and airy.
5. Cover and let the batter ferment for 7–8 hours, or until doubled in volume. Fermentation time may vary depending on the weather.
6. After fermentation, gently mix the batter. Add 2 teaspoons of salt and about 1 cup of water to achieve a pourable consistency. Mix well.
7. Heat a well-seasoned cast-iron tawa over medium-high heat. Sprinkle a few drops of water on the surface. If the drops sizzle and dance, the tawa is ready.
8. Lightly grease the tawa with a little oil. Pour a ladleful of batter in the center and spread it into a thin circle using the back of the ladle.
9. Drizzle a little oil around the edges and cook until the bottom turns golden brown and crisp. Fold or roll the dosa and serve immediately.
Serving Suggestions
Serve hot with:
* Fresh coconut chutney
* Flaxseed dry chutney (flaxseed podi)
* Spicy, tangy sambar
Enjoy this classic South Indian dosa fresh off the tawa for the best taste and texture!

04/08/2026

Easy Egg Curry Recipe | Dhaba Style Anda Curry with Homemade Onion Coconut Masala
A simple yet flavorful egg curry made with boiled eggs, aromatic spices, and homemade onion coconut masala. This comforting Indian-style egg curry is perfect with steamed rice, jeera rice, chapati, or naan, making it an easy weeknight meal for the whole family.

Ingredients
6 boiled eggs
3 tbsp oil
½ tsp shahi jeera (black cumin)
1 tsp ginger, finely chopped or grated
1 tsp garlic, finely chopped or grated
1 green chili, slit
½ large onion, finely chopped
2–3 pinches asafoetida (hing)
¼ tsp salt
1 large tomato, finely chopped
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
½ tsp Everest Chicken Masala (or any chicken masala)
3 tbsp homemade onion coconut masala
2–3 tbsp water (if needed)
2 cups warm water (adjust to desired consistency)
1¼ tsp salt (or to taste)
Fresh coriander, chopped (for garnish)
Method
Heat the oil in a pan over medium heat. Add the shahi jeera and let it splutter.
Add the ginger, garlic, slit green chili, chopped onion, hing, and ¼ tsp salt. Cover and cook until the onions become soft and translucent.
Add the chopped tomato and cook for about 2 minutes until it begins to soften.
Stir in the turmeric, coriander powder, and red chili powder. Mix well, cover, and cook for another 2 minutes.
Add the chicken masala. If the spices begin sticking to the pan, add 2–3 tablespoons of water. Cover and cook for 2–3 minutes, or until the oil starts separating from the masala.
Add the homemade onion coconut masala and mix well.
Pour in the warm water and add the remaining 1¼ teaspoons of salt. Bring the curry to a boil over high heat.
Reduce the heat and simmer for 2 minutes so the flavors blend together.
Gently add the boiled eggs and let them cook in the gravy for 2–3 minutes.
Garnish with freshly chopped coriander and serve hot with rice, chapati, paratha, or naan.

Serving Suggestion: Enjoy this rich and flavorful egg curry with steamed rice, jeera rice, chapati, or fresh naan for a comforting meal.

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