Dharma Cafe

Contributions from self proclaimed chefs at this cafe. I have started with a traditional Madhwa dish but I would welcome international dishes like Mousakka etc etc etc .

1. Heerekhai [ Striped gourd ] Chutney.

Ingredients

Heerekhai[ 2 in number ], Oil , Chunk of tamarind , 3-4 Red chillies , 2 Green chillies , Salt to taste, Urid Dhall.

Procedure

Peel the hard green skin from the Heerekhai and cut the pulp into medium sized bits which should be fried in a pan of oil[ preferably 5 teaspoons] . Fry it for about 10 mins till the vegetable pieces appear soggy [ Sign of being cooked].

In another pan, pour some oil [ 2-3 teaspoons] and fry Urid dhall until it gets golden brown, add cut green chillies and broken red chillies and allow the mixture to fry for just over 2-3 mins.

Now, mix the Heerekhai mixture and the Urid Dhall mixture.

You can also fry them together in the beginning but the reason for the separate frying is to avoid the Urid Dhall to turn black .

At this stage , the mixture can be ground in a mixed preferably with some tamarind which will lend the much needed sour taste to the chutney. Salt can be added at this time.

Let it mix well [ Not too soft- you need the chutney to be a bit coarse] .

Ready to serve.

2. Tea

Are people shocked about a recipe for tea. Some have the luxury of drinking tea from tea powder boiled in water and all that but for people who just get a kettle , tea bags and milk at their disposal, heres a recipe which I think is simple.It will make your tea taste better .

First of all, empty the kettle of water and fill it with fresh water from the tap or the filter[ only the required amount of water as I dont want climate change fanatics up my throat]. Take a mug and put one tea bag in it. Boil the water and add the boiled water to 2/3rds of the mug. Allow the tea bag to settle in the mug for a minute or two. Dont squeeze the tea bag. The time given to settle would have allowed the water to absorb the flavour etc etc. Now , add a little milk to give the tea its pleasant colour. \
Enjoy your tea