Add Coconut chutney and Chai recipes

Add two new recipes and minor changes to dosa.html. Change h3 headings to h2 to look better.
mshafeeksa · Oct 22, 2023 · f5ea4f5 · f5ea4f5
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diff --git a/index.html b/index.html
@@ -3,10 +3,14 @@
 <head>
     <meta charset="UTF-8">
     <meta name="viewport" content="width=device-width, initial-scale=1.0">
-    <title>3 indian Recipes</title>
+    <title>Odin Recipes</title>
 </head>
 <body>
     <h1>Odin Recipes</h1>
-    <a href="./recipes/dosa.html">Dosa</a>
+    <ul>
+        <li><a href="./recipes/dosa.html">Dosa, the love of millions</a></li>
+        <li><a href="./recipes/coconut-chutney.html">Coconut Chutney, Dosa's best friend</a></li>
+        <li><a href="./recipes/chai.html">Chai, Dosa's second best friend</a></li>
+    </ul>
 </body>
 </html>
diff --git a/recipes/chai.html b/recipes/chai.html
@@ -0,0 +1,47 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Chai (Tea) | Recipe</title>
+</head>
+<body>
+    <h1>Chai, Dosa's second best friend</h1>
+    <img src="chai.jpg" alt="An image of chai in a cup" width="300px" height="300px">
+    <h2>Description</h2>
+    <p>
+        Chai is a way of life in India. Almost everywhere you go—in trains, on streets, in sari shops—you will see people gulping down the sweet, spicy, milky beverage. In America, "chai" has become known as a flavor of tea with predominantly cinnamon or cardamom notes. But in India, chai is not a flavor of tea; it is tea—chai literally translates to "tea" in Hindi, so when you are saying "chai tea," you are basically saying, "tea tea." What we think of in America as this highly specialized beverage is, in India, simply the standard way of preparing tea.
+    </p>
+    <h3>
+        History
+    </h3>
+    <p>
+        Chai culture in India developed out of British colonization. During this time, the British East India Company was thriving, with tea from Assam, India being one of its biggest commodities. Tea consumption in India grew, and eventually, Indians took the British preparation of tea—black with milk and sugar—and put their own spin on it, with the addition of spices such as ginger, cinnamon and cloves.
+    </p>
+    <h2>Ingredients</h2>
+    <ul>
+        <li>Water</li>
+        <li>Milk</li>
+        <li>Tea leaves or bags</li>
+        <li>Sugar</li>
+    </ul>
+    <h2>Steps</h2>
+    <ol>
+        <li>
+            Bring water, milk and spices to a simmer in a small saucepan on the stove.
+        </li>
+        <li>
+            Reduce heat and add in black tea to brew.
+        </li>
+        <li>
+            Wait for tea to steep (don’t boil it at this point or the tea releases too many tannins – those bitter compounds that make your mouth feel dry).
+        </li>
+        <li>
+            Strain the warm spiced mixture into a mug; this will hold back the whole spices and tea leaves.
+        </li>
+        <li>
+            Stir sugar into your chai and sweeten to taste.
+        </li>
+    </ol>
+</body>
+</html>
diff --git a/recipes/chai.jpg b/recipes/chai.jpg
diff --git a/recipes/coconut-chutney.html b/recipes/coconut-chutney.html
@@ -0,0 +1,84 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Coconut Chutney | Recipe</title>
+</head>
+<body>
+    <h1>Coconut Chutney, Dosa's best friend</h1>
+    <img src="coconut-chutney.jpg" alt="An image of delicious coconut chutney in a bowl and half a piece of coconut" width="300px" height="300px">
+    <h2>Description</h2>
+    <p>Chutneys are a class of condiments that originated in India and can be made from a multitude of different ingredients. Just on this site, I have recipes for tomato, coriander, peanut, tamarind and onion chutneys, and that isn’t even my full list! All of these delicious savory sauces and relishes are used to enhance the flavors of various meals.Coconut chutney originated from the South Indian cuisine. It is most often served with breakfast or snack dishes. In its simplest form, it is made by finely grinding fresh white coconut meat with either green chilies or dry red chilies and salt added to it.</p>
+    <h2>Ingredients</h2>
+    <ul>
+        <li>Coconut</li>
+        <li>Chopped green chillies</li>
+        <li>Chopped ginger</li>
+        <li>Roasted Chana Dal</li>
+        <li>Salt</li>
+        <li>Water</li>
+        <li>Sesame oil</li>
+        <li>Mustard seeds</li>
+        <li>Urad dal</li>
+        <li>Cumin Seeds</li>
+        <li>Dry red chilli</li>
+        <li>Curry leaves</li>
+        <li>Asafoetida</li>
+    </ul>
+    <h2>Steps</h2>
+    <ol>
+        <li>
+            Add ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
+        </li>
+        <li>
+            Add 1 to 2 chopped green chillies (depending on your heat preference), ½ inch chopped ginger (optional, can substitute with 2 small cloves of garlic) and 2 tablespoons roasted chana dal.
+        </li>
+        <li>
+            Add salt to taste. I suggest starting with less salt at first. Then, after grinding, check the taste and add some more salt if required. 
+        </li>
+        <li>
+            Add 3 to 4 tablespoons water. You can make this coconut chutney thicker by adding less water. You can skip roasted chana dal if you do not have it.
+        </li>
+        <li>
+            Grind to a smooth consistency. If the blade is unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water or as needed.
+        </li>
+        <li>
+            Remove the chutney with a spoon or spatula in a heat proof bowl (e.g. steel, pyrex or glass). Check the taste and add more salt if needed.
+        </li>
+        <li>
+            In a small pan or a tadka pan, heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) over low heat.
+        </li>
+        <li>
+            Add ½ teaspoon mustard seeds and let them begin to crackle.
+        </li>
+        <li>
+            Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram).
+        </li>
+        <li>
+            Next add ½ teaspoon cumin seeds. You can skip cumin seeds if you prefer.
+        </li>
+        <li>
+            Stir often and fry keeping the flame to a low.
+        </li>
+        <li>
+            The urad dal should start becoming golden. The cumin seeds will also crackle and get browned.
+        </li>
+        <li>
+            Once the urad dal begins to turn to a golden color, then add 1 dry red chilli (broken and seeds removed), 9 to 10 curry leaves and a pinch of asafoetida (hing). If the pan becomes very hot, then switch off the flame after adding the red chili, curry leaves and asafoetida.
+        </li>
+        <li>
+            Stir and fry for a couple of seconds till the curry leaves become crisp and the red chilli changes color.
+        </li>
+        <li>
+            Switch off the flame and immediately pour the entire tempering together with the oil on the ground coconut chutney in the bowl.
+        </li>
+        <li>
+            Mix very well.
+        </li>
+        <li>
+            Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.
+        </li>
+    </ol>
+</body>
+</html>
diff --git a/recipes/coconut-chutney.jpg b/recipes/coconut-chutney.jpg
diff --git a/recipes/dosa.html b/recipes/dosa.html
@@ -8,18 +8,18 @@
 <body>
     <h1>How to make Dosa, the love of millions</h1>
     <img src="dosa.jpg" alt="Image of a crispy dosa" height="300px" width="300px">
-    <h3>Description</h3>
+    <h2>Description</h2>
     <p>
         A dosa is a thin savory crepe in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are served hot, often with chutney and sambar. Dosa is a signature dish in South India and Sri Lanka, and is popularly served in their respective restaurants around the world.</p>
-    <h4>History</h4>
+    <h3>History</h3>
     <p>
         Dosas originated in South India, but its precise geographical origins are unknown. According to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka.However, according to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century CE. Achaya states that the earliest written mention of dosa appears in literature of present-day Tamil Nadu, in the 8th century, while the earliest mention of dosa in the Kannada literature appears a century later.</p>
-    <h3>Ingredients</h3>
+    <h2>Ingredients</h2>
     <ul>
         <li>Rice</li>
         <li>Lentils</li>
     </ul>
-    <h3>Steps</h3>
+    <h2>Steps</h2>
     <ol>
         <li>
             In a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video.