Recipe Mania

Ingredients:

3 cups Blueberries - washed
2 tbsp oil for cooking
Mustard seeds, turmeric, curry leaves and Hing (Asafoetida) for seasoning
2 tbsp  Brown Sugar
2 tbsp MTR Sambar Masala

Method:

1. Heat 2 tbsp oil in pan. Add Mustard seeds, hing, curry leaves and turmeric. Once the mustar seeds splutter, add blue berries.

2. Cook this on low fire for a few mins.

3. Add 2 tbsp of brown sugar and 2 tbsp MTR Sambhar masala and cook for a little while.

You should not add any water to this chutney.

(From Anuradha’s Cookbook)

Ingredients:

 Bittergourd - 6 - Chopped into small pieces
 1 tsp of tamrind paste or equivalent tamrind juice
2 tsp Brown Sugar
4 tsp MTR Rasam Powder
2 tbsp Dry Coconut Powder
Salt to Taste
2 tbsp Oil to fry
Mustard Seeds, Turmeric and Curry Leaves for Seasoning

Method:

1. Heat around 2 tbsp oil in a pan. Add mustard seeds, curry leaves and turmeric. After Mustard seeds splutter, add the chopped bitter gourd and saute it well on low fire. Around 15-20 mins.

2. Add 1 tsp of tamrind paste or equivalent tamrind juice. Add 2 tsp of brown sugar and salt to taste.

3. Mix all these well and cook well.

4. Grind MTR Rasam powder about 4 tsp (or more if you need it more spicy) and 2 tbsp dry coconut power in a blender. You can add a little water and make it into a smooth paste.

5. Add this to the bittergourd and cook it well until oil starts leaving the side.

Notes:

a. You can use fresh coconut also instead of dry coconut.
b. If you fry the bitter gourd pieces well in the oil before you add anything else to it, that will be good as it will remove a lot of the bitterness.

Ingredients
1 big onion chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric
Salt, tamarind and jaggery to taste

For seasoning:
2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida

Method

In a saucepan, saute the onion pieces with oil, until they turn golden brown and set it aside to cool.

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turns golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the sauted onions and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicely after removing from the grinder and the onion chutney is ready.

Ingredients
2-3 4" Ginger pieces chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric powder
Salt, tamarind and jaggery to taste

For seasoning:

2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida

Method

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turn golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the ginger pieces and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicly after removing from the grinder and the ginger chutney is ready.

Note: Add slightly more tamarind and jaggery for this chutney.