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.

Recipe from Bharvi Bhuta’s Cookbook

Ingredients:

1/4 Cup Masoor Daal
3/4 Cup Toor Daal
2 Medium Tomatoes
1/2 Medium Red Onion
10 Cloves of Garlic - Shredded
2 sq inch of Ginger
Green Chillies according to your taste
(Make a paste of Green chillies and ginger)
1 tsp Garam Masala
1/4 Tsp Turmeric Powder
2 Tsp Kasoori Methi
Cumin Seeds for Seasoning
Asafoetida for Seasoning
Salt according to Taste
Oil for cooking

Method:

1) Pressure cook both daals separately.
2) Chop onions finely and tomatoes too.
3) In a non stick pan, heat some oil. Add cumin seeds and asafoetida. 
4) Add Onions, ginger-green chillies paste and garlic and saute it.
5) Add Tomatoes and saute for a little while.
6) Add both the daals and stir gently.
7) Add all the masalas and Kasoori Methi. 
Let it all boil for a few minutes. Add water if required.

Enjoy it hot with Rice or Chapathi.

Ingredients:

1/2 cup toor dal
1/2 cup bengal gram
1/2 cup mung beans (moong dal)
1 onion, chopped
6-7 green chillies
1 tsp. grated, ginger
2 tbsp. chopped coriander leaves
1/2 tsp, asafoetida
Salt to taste.

Method:
Soak all the lentils together in water for 4 hours and drain.
Grind to a coarse batter with the remaining ingredients (not fine paste and do not add water)
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Arange them in a pressure cooker container and steam them for 10-15 minutes.
Experiment with it by adding different vegetable