Two Portions: Simple Recipes for Two People

When you cook for two portions, a serving size designed for one or two people, often to avoid waste and match real-life eating habits. Also known as small-batch cooking, it’s not about cutting recipes in half—it’s about cooking smart. Most Indian recipes are written for four or six people, but how many of us actually eat that much? If you live alone, with a partner, or just don’t want leftovers for a week, two portions is the sweet spot. It’s the difference between eating fresh food every night and ending up with soggy rice and stale curry.

Think about dosa batter. The standard recipe calls for two cups of rice and one cup of urad dal—that’s enough for six people. But if you only need two crispy dosas, you can cut that down to half a cup of each. The trick? Keep the fermentation, the natural process where bacteria and yeast break down sugars in batter to create airiness and flavor time the same. You don’t need a giant bowl. A mason jar works fine. Same with biryani. You don’t need to parboil a full pot of basmati rice. Seven minutes is still seven minutes, whether you’re cooking for one or ten. The spice balance, the careful mix of heat, aroma, and depth that defines Indian curries and rice dishes stays the same. Just use less of everything—except the salt. That’s the one thing you can’t guess on.

And it’s not just about rice and lentils. Chutneys, too. A big batch of coconut chutney lasts weeks, but you only need a tablespoon with your dosa. Why make a cup? Make two tablespoons. Same with tomato chutney for idli. Small batches mean fresher flavor, no mold, no wasted ingredients. Even paneer butter masala can be scaled down. One small block of paneer, a splash of cream, a pinch of garam masala—that’s all you need for two. No need to buy a whole kilo.

What you’ll find in this collection are real, tested recipes adjusted for two. No guesswork. No "use half" confusion. We’ve taken the most popular dishes—from dosa to biryani to dal—and shown you exactly how to make them for just you and one other person. You’ll learn how to adjust soaking times, pan sizes, spice levels, and even fermentation containers. No more throwing away half a pot of curry. No more eating the same thing three nights in a row. Just good, fresh, flavorful food—made just right for your table.