Renus Kitchen

Ingredients Potatoes, 6 medium - Boiled, peeled and diced in cubes Onion, chopped - 1/2 cup Fresh curry leaves - 1 sprig Mustard seeds - 1 tsp Turmeric powder - 1 tsp Salt to taste Asafoitida - few dashes Vegetable oil - 3-4 tbsp Chettinad Masala Cumin seeds - 2 tsp Coriander seeds - 1 tbsp Red dried chilies -5 Black pepper corn - 1 tsp Urad dal - 1 tbsp Chana dal - 1 tbsp Method Dry roast the ingredients under chettinad masala and grind in to a coarse powder.  Heat oil in a pan and add mustarf seeds and let it splutter. Add few dashes of asafoitida (heeng) followed by chopped onions and curry leaves.  Saute' till onions get glossy and pink. Add boiled potaoes, salt, turmeric and 2-3 tbsp of chettinad masala. Mix well and cook covered for 5 minutes at medium heat till potatoes become golden.

 Ingredients:  2 cups quick cooking oats,  1 cup sun dried figs,  1/2 cup dry blueberry,  1/2 cup almond,  3/4 cup walnuts,  1/2 cup sunflower seeds,  1/3 cup chia seeds,  sea salt,  honey,  maple syrup  butter  Method:  Roast oats and chopped nuts. Chop figs and put in food processor and pulse 3-4 times to chop it finer.  Add roasted oats and nut mix to figs and pulse again several times.  Add sunflower seeds, blueberries, chia seed and sea salt to the above mix.  In a saucepan heat enough amount of honey, maple syrup and butter to bind the bar.  Turn off the heat once the mixture begins to boil , mix the oat-fig mixture. Add vanilla flavor and mix well.  Pour the mix on a lined baking tray.  Press it firmly so that the mixture sticks together. I cover the spread with Saran Wrap and then press with spatula for smooth finish.  Keep in ref...