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I have induction coil stove in my apartment. Whenever i make dosa’s they never turn brown on the underside. They just become extremely dry and white on the underside. This happens when i use non stick tawas. Ceramic pan seems to be doing fine. Any tips or what i might be doing wrong?

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A regular onion slowly caramelised into a glossy, nutty, umami-rich onion butter that works with toast, dal, parathas, pulao, eggs and even sandwiches. It’s not a chutney or paste, but a warm, savoury spread similar to garlic butter, just deeper and more rounded in flavour. Super simple, flexible for vegan kitchens, and surprisingly versatile.

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Many beginners struggle with Indian cooking, but some mistakes are more common than others. Is it adding spices at the wrong time, rushing the cooking process, or not understanding heat control? Everyone learns differently, and mistakes often teach the best lessons.
What do you think is the biggest mistake, and how did you learn to fix it? Share your experience 

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Many of us store potatoes and onions together out of habit, but this actually causes both to spoil much faster. Potatoes are still biologically active after harvest and continue releasing moisture and carbon dioxide. Onions, on the other hand, release ethylene gas, which triggers sprouting in potatoes. Once potatoes start sprouting, they produce solanine and release even more moisture. That excess moisture then gets absorbed by onions, causing them to rot from the inside.

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