MTR

MTR Gulab Jamun Powder is a ready mix for making gulab jamun, the classic Indian sweet made of soft, deep-fried milk-solid balls soaked in sugar syrup. This larger 500g pack is made from the same type of milk solid blend used for gulab jamun dough, requiring only a little milk to bring it together.

The gulab jamun made from this powder has a soft, spongy texture that soaks up the sugar syrup, with a rich, sweet, milky taste and a light cardamom flavour typical of the traditional sweet.

How to use

• Knead the powder with a small amount of milk into a smooth, soft dough.
• Roll into small, smooth, crack-free balls.
• Deep-fry on low to medium heat until evenly golden, then soak in warm sugar syrup for at least 30 minutes before serving.

Pack size: 500g. Store in a cool, dry place.

MTR Sambar Masala Powder is a ready-made spice blend from MTR, made for preparing sambar, the South Indian lentil and vegetable stew served with rice, idli, dosa and vada. The powder is a blend of roasted lentils, dried red chillies, coriander seeds and other spices ground together, giving sambar its characteristic tangy, spiced flavour.

How to use

• Cook toor dal (split pigeon peas) with vegetables until soft.
• Add tamarind pulp or paste, then stir in the sambar masala powder to taste.
• Simmer for a few minutes and finish with a tempering of mustard seeds and curry leaves in oil.

Packed in a 200g pack. Store in a cool, dry place away from direct sunlight and reseal the pack tightly after opening.

MTR Lemon Rice Powder is a ready-made seasoning mix for preparing lemon rice, also known as chitranna, a popular South Indian rice dish flavoured with lemon, mustard seeds, curry leaves and peanuts. Instead of preparing the tempering and spice mix from scratch, this powder is simply mixed into cooked rice.

The finished dish has a tangy, citrusy flavour balanced with the nutty crunch of peanuts and the mild heat of curry leaf tempering, and is often eaten on its own or packed as a travel meal.

How to use

• Cook plain rice and let it cool slightly.
• Mix in the lemon rice powder along with a little oil, tossing gently until evenly coated.
• Adjust the amount of powder to taste and serve at room temperature or slightly warm.

Pack size: 100g. Store in a cool, dry place.

MTR Vangi Bath Masala is a spice powder for making vangi bath, a South Indian rice dish made with brinjal (eggplant/aubergine) and a distinctive spice blend. The masala saves the effort of roasting and grinding individual spices at home, giving a consistent flavour each time.

Vangi bath made with this masala has a robust, spiced and slightly tangy taste, with the softened brinjal absorbing the flavours of the spice mix through the rice.

How to use

• Cook rice separately and let it cool slightly.
• Saute chopped brinjal and onions in oil, then add the vangi bath masala and a little water, cooking until the vegetables soften.
• Mix the cooked rice into the brinjal mixture until evenly coated, then serve warm.

Pack size: 100g. Store in a cool, dry place.

MTR Instant Dosa Mix is a ready-to-mix batter powder for making dosa, the thin, crisp South Indian rice and lentil crepe. Instead of soaking and grinding rice and urad dal at home, this pack lets you prepare a dosa batter simply by adding water.

The dosa made from this mix has a mild, slightly tangy flavour typical of fermented rice batter, with a crisp texture when cooked well on a hot tawa (griddle).

How to use

• Mix the powder with water to form a smooth, pourable batter and let it rest briefly.
• Heat a tawa or non-stick pan, pour a ladle of batter and spread thinly in a circular motion.
• Drizzle a little oil around the edges and cook until golden and crisp, then fold or roll and serve with chutney or sambar.

Pack size: 200g. Store in a cool, dry place.

MTR Instant Sambar Mix is a ready mix for preparing sambar, the South Indian lentil and vegetable stew usually eaten with rice, idli, dosa or vada. Unlike a plain masala powder, this instant mix is designed to make sambar preparation quicker by combining the spice blend for direct use with cooked dal and vegetables.

The finished sambar has the familiar tangy, spiced and slightly sour taste that comes from tamarind and the sambar spice blend, along with the earthy flavour of cooked lentils.

How to use

• Cook toor dal (split pigeon peas) with chopped vegetables until soft.
• Stir in the sambar mix along with tamarind pulp or paste, adjusting quantity to taste.
• Simmer for a few minutes and finish with a tempering of mustard seeds and curry leaves in oil before serving.

Pack size: 200g. Store in a cool, dry place.

MTR Instant Vada Mix is a ready mix for making vada, the popular South Indian savoury fritter usually shaped like a small doughnut and deep-fried until crisp. The mix is based on urad dal (black gram) flour along with seasonings, so there is no need to soak and grind lentils separately.

Vada made from this mix has a crisp, golden outer layer and a soft centre, with the mildly spiced, savoury taste typical of lentil-based fritters. It is commonly served with coconut chutney and sambar.

How to use

• Mix the powder with water to form a thick, holdable batter.
• Shape small portions into rounds with a hole in the centre.
• Deep-fry in hot oil until golden brown and crisp on the outside, then drain and serve hot.

Pack size: 500g. Store in a cool, dry place.

MTR Plain Upma Mix is a ready mix for making upma, a savoury South Indian breakfast dish based on roasted semolina (rava). Being a plain version, it gives a base upma to which you can add your own tempering, vegetables or chutney powder if you like.

Once cooked, the upma has a soft, fluffy texture and a mild, comforting taste, and is usually eaten hot for breakfast or as a light snack.

How to use

• Bring water to a boil in a pan.
• Slowly add the upma mix, stirring continuously to prevent lumps from forming.
• Cover and cook on low heat for a few minutes until the mixture softens and the water is absorbed, then serve.

Store in a cool, dry place and keep the pack tightly closed after opening.

MTR Masala Upma Mix is a ready mix for preparing upma, a savoury South Indian breakfast dish made from roasted semolina (rava). This masala version already contains the spices, so you can prepare a flavoured upma quickly without measuring out separate seasonings.

The dish has a mild, savoury and lightly spiced taste, with the texture of soft, fluffy semolina studded with small pieces of vegetables and lentils typically used in upma.

How to use

• Boil water in a pan.
• Add the upma mix while stirring continuously to avoid lumps.
• Cover and cook on low heat for a few minutes until the water is absorbed and the upma turns soft, then serve hot.

Store in a cool, dry place and reseal the pack after opening.

MTR Roasted Vermicelli (Seviyan) is wheat vermicelli that has already been roasted, so it can be used directly in cooking without the extra step of roasting it in ghee or oil first. It is commonly used to make both sweet dishes, such as payasam or kheer, and savoury dishes, such as vermicelli upma.

The vermicelli has a light, toasted flavour from the roasting and a soft texture once cooked, absorbing the taste of milk, sugar or spices depending on the dish.

How to use

• For a sweet dish, add the vermicelli directly to boiling milk with sugar and simmer until soft.
• For a savoury dish, add it to a pan with tempered vegetables and water or stock, then cook until the liquid is absorbed and the vermicelli is tender.

Pack size: 950g. Store in a cool, dry place.

MTR Vermicelli (Seviyan) is unroasted wheat vermicelli, thin strands of wheat-based pasta commonly used in Indian cooking for both sweet and savoury dishes. Being unroasted, the vermicelli needs to be roasted in a little ghee or oil before cooking, which is the traditional first step in most seviyan recipes.

Once cooked, this vermicelli has a soft texture and a mild, wheaty taste that takes on the flavour of whatever it is cooked with, whether that is a sweet payasam or kheer, or a savoury upma-style dish.

How to use

• Roast the vermicelli in a little ghee or oil until lightly golden.
• For a sweet dish, add milk and sugar and simmer until soft; for a savoury dish, add water or stock and vegetables and cook until tender.

Pack size: 950g. Store in a cool, dry place in a sealed container after opening.

MTR Gulab Jamun Mix is a ready mix for making gulab jamun, the popular Indian sweet consisting of soft, deep-fried milk-solid balls soaked in sugar syrup. The mix contains the milk solid powder blend needed to form the dough, so you only need to add a little milk or water to bring it together.

Gulab jamun made from this mix has a soft, spongy texture once soaked in syrup, with a rich, sweet, milky taste flavoured with cardamom, typical of the classic sweet served at celebrations and festivals.

How to use

• Knead the mix with a small amount of milk into a soft, smooth dough.
• Shape into small, smooth balls, taking care there are no cracks.
• Deep-fry on low to medium heat until evenly golden brown, then soak in warm sugar syrup for at least 30 minutes before serving.

Pack size: 200g. Store in a cool, dry place.

MTR Vermicelli Payasam Mix is a ready mix from MTR for making payasam, the South Indian milk-based dessert also known as kheer in other parts of India. The pack contains roasted vermicelli along with sugar and flavouring, so the vermicelli does not need to be roasted separately before cooking.

The finished payasam has a sweet, milky taste with the light flavour of roasted vermicelli, and is traditionally served warm or at room temperature at the end of a meal or during festivals.

How to use

• Boil milk in a pan.
• Add the contents of the pack and cook, stirring occasionally, until the vermicelli softens.
• Simmer for a few more minutes until it thickens slightly, then serve.

Pack size: 180g. Store in a cool, dry place and use the vermicelli within a reasonable time once the pack is opened.