recipe roundup

35 Easy Soup Recipes with Few Ingredients

Lentil Potato Soup

White Chicken Chili

Hearty Easy 3 Ingredient Chili

Ingredient Chicken Tortilla Soup

Cream of Broccoli Soup

Min Homemade Egg Drop Soup

Vegetable Miso Soup

3-Ingredient French Onion Soup

Rotisserie Chicken Noodle Soup

Bean Soup

Homestyle Vegetable Soup

Budget-Friendly Soup

Easy Broccoli Cheese Soup

Pumpkin Soup

Soup

Butternut Squash Soup

Ground Beef Soup

Thai Red Chicken Soup

Spicy Southwest Pumpkin Soup

Sweet Potato Soup

Tomato Soup

Black Bean Sweet Potato Chili

Old-Fashioned Vegetable Beef Soup

7-Ingredient Tortellini Soup

Creamy Ham and Potato Soup

Coconut Curry Seafood Soup

Quick & Easy Black Bean Soup

Tuscan Style Chicken Soup

Creamy Sweet Potato Carrot Soup

Loaded Baked Potato Soup

Lentil Soup with Bacon & Root Vegetables

Ingredient Easy Potato Soup

Cabbage Soup

Ingredient Taco Soup

Easy Green Pea Soup

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These doughnuts are leavened with baking powder rather than yeast, so they’re more like crunchy-shelled cake donuts rather than puffy malasadas. Serve them when they&#x27;re hot and fresh. 

Sheldon Simeon&#8217;s Andagi Are Two-Bite Doughnut Perfection

white sugar

eggs

milk

vanilla extract

flour

baking powder

salt

The Kitchn

Sheldon Simeon

Step 1

In a large bowl, whisk together sugar, eggs, milk, and vanilla extract. In a separate bowl sift flour, baking powder, and salt together. Add dry ingredients to egg mixture. Stir until dry ingredients are moistened and smooth. Do not over-mix.

Step 2

Prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or Dutch oven with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat over medium-high heat until the oil reaches 350°F (use a thermometer), adjusting the heat as needed to maintain temperature.

Step 3

Drop teaspoonfuls of dough into the hot oil.  Fry doughnuts in batches, making sure there is plenty of room for them to move in the oil, until golden-brown and crispy, 4 to 5 minutes.  Transfer the andagi to a wire rack or a paper-towel lined plate and let cool slightly before serving.

Boneless rib marinated with citrus and soy and served with caramelized onions.

Glossy, Saucy, and 6-Ingredients — This Bistek Is a Celebration of Sour

boneless ribeye steak

onion

garlic

tamari or soy sauce

calamansi extract or juice (or 3 tablespoons lemon orange juice)

bay leaves

black pepper

canola oil, divided

rice,

Amelia Rampe

Freeze 1 pound boneless ribeye steak until the steak is half frozen, about 1 hour. (Alternatively, thaw completely frozen steak at room temperature about 3 hours.) Meanwhile, peel 1 large yellow onion, then cut into 1/2-inch thick rounds. Thinly slice 4 garlic cloves. Place both in a large bowl.

Add 1/2 cup soy sauce, 1/2 cup calamansi juice, 4 bay leaves, and 1/2 teaspoon black pepper to the bowl. Thinly slice the steak across the grain into 1/8-inch thick slices. Add the steak to the bowl, toss to combine, and marinate 30 minutes at room temperature or up to overnight in the refrigerator.

Transfer the bay leaves and onions, keeping the rounds intact, to a plate. Fit a strainer over a medium bowl. Using tongs, transfer the meat to the strainer. Reserve the marinade.

Step 4

Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat until shimmering. Add the bay leaves and onions, arranging the onions in a single layer (it will bubble and steam). Cook undisturbed until the bottoms of the onions are deep golden brown, 1 1/2 - 2 minutes. Flip the onions and cook until the second side is deep golden brown and caramelized, about 1 1/2 - 2 minutes more.

Step 5

Reduce the heat to medium. Add 3 tablespoons of the marinade. Cover and cook, shaking the pan occasionally, until the onions have softened, about 3 minutes more. Transfer to a plate and discard the bay leaves.

Step 6

Wipe any dark bits from the skillet. Add the remaining 2 tablespoons canola oil to the pan and heat on high until it begins to smoke. Add the steak and cook, stirring to break up the pieces, until cooked through, about 4 minutes. Transfer to a serving platter.

Step 7

Add the remaining marinade, along with the strained marinade, to the pan and bring to a boil. Reduce the heat to maintain a simmer and cook until the marinade is thickened slightly, about 6 minutes. Add the onions to rewarm. Arrange the onions on top of the steak and drizzle with the sauce. Serve with rice.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Recipe Notes

A step-by-step guide to making dosa from home, including a from-scratch dosa batter and instructions for how to cook it.  

A Step-by-Step Guide to Making the Very Best Dosa from Scratch

long-grain white or basmati rice

Filtered water,

chana dal (dried split chickpeas)

fenugreek seeds

basmati rice (optional)

kosher salt, divided

Ghee or canola oil

recipe Potato Palya, for filling (optional)

For serving: chutney and sambar,

Chitra Agrawal

Step 1: Make the dosa batter:

Soak the rice. Place 2 cups uncooked rice in a fine-mesh strainer and rinse under cool water. Transfer to a large bowl and add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight. Filtered water is important in case there is a high amount of chlorine in your water, which will inhibit fermentation. 

Step 2: Make the dosa batter:

Soak the urad gota, chana dal, and fenugreek seeds. Place 1/2 cup whole urad gota and 2 tablespoons chana dal in a fine-mesh strainer and rinse under cool water. Transfer to a medium bowl and add 1 teaspoon fenugreek seeds. Add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight.

Step 3: Make the dosa batter:

Drain the urad gota, chana dal, and fenugreek seeds. Drain the soaked whole urad gota, chana dal, and fenugreek seeds through a fine-mesh strainer, reserving the soaking liquid.  

Step 4: Make the dosa batter:

Blend the urad mixture. Place the urad mixture in a blender (work in batches if needed). (I use a Vitamix which does the job well. In India, the traditional method is to use a wet grinder.) With the motor running, slowly add about 1 cup of the reserved soaking liquid and blend until you get a smooth, light, and fluffy batter. Do not let the batter overheat. To check that it has been blended well, drop a little into a bowl of water. If the batter rises to the top, it has been blended enough. Pour the batter into a large bowl.  

Step 5: Make the dosa batter:

Drain the rice. Drain the soaked rice through the fine-mesh strainer, reserving the soaking liquid.

Step 6: Make the dosa batter:

Blend the rice. Place the soaked rice in the now-empty blender (no need to rinse). With the motor running, slowly add about 1 cup of the reserved soaking liquid. Once blended, add in 1/4 cup cooked rice and continue blending until you have a mostly smooth batter that feels a little grainy when you rub it between two fingers.

Step 7: Make the dosa batter:

Mix the blended rice and dal. Pour the rice batter into the urad batter and add 1 1/2 teaspoons kosher salt. Stir together with your hand — the heat in your hand is good to kick-start the fermentation process, while also adding in more wild yeast. You should have a loose, thick batter that falls through your hands easily but also coats your fingers at the same time. 

Step 8: Make the dosa batter:

Ferment the batter. Cover the bowl with a kitchen towel and place in a warm place (80 to 90ºF).  (I usually place my batter in the oven with the light on and a large bowl of hot tap water on the rack below it. I change out the water a few times to keep the temperature warm and humid in the oven.) Let ferment 8 to 14 hours. 

Step 9: Make the dosa batter:

Check that the batter has fermented. When fermented, your batter will have almost doubled and look puffed on the top. It will also have a sour, fermented smell. When scooped with a spoon, it should be a frothy mass of bubbles. Note that in colder climates, the batter may not rise as much, but if it has the frothy, bubbly look and smells fermented, you can start making dosas with it.

Make the dosa batter:

Step 1: Cook the dosas:

Stir the batter. Stir the batter a couple of times with a ladle. Ideally, you will have a thick, flowing batter with a consistency between crêpe and pancake batter. If too thick, add filtered water a tablespoon at a time to thin it out. 

Step 2: Cook the dosas:

Prepare for cooking. Before cooking the dosas, set out a little bowl with ghee or oil, a teaspoon, a spatula, a cup of water, and a few paper towels or a silicone pastry brush by the stove. I use a 1/3 measuring cup and a slightly curved large serving spoon, flat ladle, or the measuring cup to spread my dosa.

Step 3: Cook the dosas:

Heat a skillet with ghee. Heat a large cast iron skillet, griddle, or nonstick pan over medium heat. (If you are a first timer, I suggest that you start with a nonstick pan, as it will be more forgiving than the cast iron which you can work yourself up to.) Add a couple drops of ghee or oil to the pan and lightly smear it all over with a paper towel or silicone pastry brush. If you have a sprayer for oil that will work best here. At this point, you don’t want to put too much ghee or oil, as this will make it difficult to spread the batter evenly. Sprinkle a few drops of water into the pan — if it sizzles, the pan is ready. Reduce the heat to low.

Step 4: Cook the dosas:

Pour in batter. Pour 1/3 cup of the batter into the center of the pan. The batter should sizzle a bit.  

Step 5: Cook the dosas:

Spread the batter. Starting in the middle, swirl the batter using the bottom of a slightly curved large serving spoon, flat ladle, or measuring cup in a circular motion outwards until you have spread it out into a round dosa that is about 9 inches in diameter. It is important not to press down too hard with your spreading utensil. Spreading should happen more on the top surface than on the bottom.

Step 6: Cook the dosas:

Add ghee to the edges and top of dosa. Increase the heat to medium. Wait a few seconds for the dosa to sizzle a little in the pan, and then drizzle about 1 teaspoon of ghee or oil around the edges of the dosa and on top.

Step 7: Cook the dosas:

Cook the dosa. Cook until the dosa is dried out on top and you can see some browning and crisp spots appearing on the bottom, 2 to 3 minutes. When it’s ready, the dosa will peel off easily when you slide a flat spatula underneath. If you see the dosa browning but it is still sticking, just lower the heat and wait a few seconds, then probe around the edges with your spatula until you find an area that starts to give. Usually the whole dosa will unstick once you start to pull it up from that spot. 

Step 8: Cook the dosas:

Flip the dosa. Flip the dosa over and let cook for a few seconds. Flip it over again.

Step 9: Cook the dosas:

Fold the dosa. If serving as-is, fold the dosa in half in the pan, then transfer it onto a plate for serving. 

Step 10: Cook the dosas:

Or fill and fold the dosa. To serve as masala dosa, spread a spoonful or two of potato palya on one half of the dosa. Fold the dosa in half in the pan to cover the filling, then slide it onto a plate for serving.

Step 11: Cook the dosas:

Repeat with the remaining batter. Cool down the pan so you can easily spread your next dosa and prevent it from sticking to the pan by sprinkling in a little water. When the sizzling stops, heat the pan back up for the next dosa. Mix the dosa batter well before cooking the next one.

Step 12: Cook the dosas:

Serve the dosas. Serve the dosas with chutney and sambar, or sprinkle with chutney pudi and serve with plain yogurt.

Cook the dosas:

Fermenting tip:  I usually put the bowls near my house plants as wild yeast helps to ferment the batter.Storage: The batter can be refrigerated up to a few days. Let come to room temperature before using, and stir well to recombine. This will ensure your dosas will have a nice golden color when cooked. I personally prefer to make dosas right after the batter has fermented, as it results in the best texture and color.Making paper dosas: To make a paper dosa, which is thinner and crunchier, you can use 1/4 cup batter and spread it thinner on the skillet.  Use your spatula to flatten the batter down once you have spread it for extra crispiness.

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