Bisi Bisi Coffee

Millet Recipes Spicy & Tangy Millet Gongura Pulihora: Easy, healthy and quick to make Ingredients: Millet rice – 2 cups, pre-cooked and cooled down Split bengal gram – 1.5 tsp Split black gram – 1.5 tsp Sesame seeds – 3/4 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Spicy Green chilli – 1, slit Red onion – 1 small size, thinly sliced Dried red chillie – 3 to 4, broken to small pieces Curry leaves – 1.5 sprig Gongura leaves – 1 cup Coriander leaves – small bunch, cut into small pieces Dried coconut powder – 1 tbsp or freshly grated coconut can also be used Oil for tempering Salt to taste Instructions: In a thick bottomed kadai, add 3 to 4 tbsp of oil and heat it. Once the oil is heated, add mustard seeds and let it splutter. Add bengal gram, black gram and stir fry until slightly brown. Add cumin seeds, sesame seeds and stir fry. Add curry leaves and let it sizzle. Now, add the green chillie, red chillie and sliced onion. Saute for less than a mi...

Chepala Pulusu Methi Fish Curry - How to make tasty Rohu Fish curry? Ingredients: Rohu fish bengali cut – 1/2 kg Onion – medium sized, peeled and diced Garlic – peeled, 8 big cloves Ginger – small, peeled and diced Green chillies – 2/3 sliced Young hard shelled coconut – small piece, diced Groundnuts/ Peanuts – Roasted, 1 ounce (15 – 20 medium sized) Fenugreek/ Methi leaves – fresh, cut into small pieces Curry leaves – fresh, 1 sprig Pepper corns – 1tsp Cumin seeds/ Jeera – 1tbsp Green cardamom – 1.5 Fenugreek seeds – 1/2 tsp Mustard seeds – 1 tsp Cloves – 3 Cinnamon stick – small piece Lemon – 1/2 slice Coriander powder – 1tbsp Chillie powder – 1 tbsp Turmeric powder – 1tsp Tamarind – big marble size, deveined and soaked in water until soft (remove any seeds or impurities before soaking) Rock salt – as per taste Oil – as per your need Blender for grinding spices Instructions: Wash the fish properly to clear out any blood, dirt. If required, yo...

ಸ್ಪಾಘೆಟ್ಟಿ ಪೆಸ್ಟೊ ಪಾಸ್ತಾ Spaghetti Pesto Pasta - How to make easy Spaghetti Pasta at home? Ingredients: Spaghetti – 250 gm Fresh Thai basil – ¾ cup Coriander leaves – 3 to 4 strings Sunflower seeds – 2 tbsp Flax seeds - 1 tsp (optional) Garlic cloves – 12 to 15 small ones Pepper corns – 15 to 20 Cheese – 2 to 3 tbsp Butter – 1 tbsp Pepper powder – 1 tbsp Salt to taste Oil for stir fry Instructions/ Procedure: Take a thick bottomed pot, add water, salt and sprinkle some oil (1 tbsp) and heat the water. Once the water starts boiling, add the spaghetti and let it cook until soft. Keep stirring occasionally. Once cooked, drain the water and dish out the spaghetti. In a blender, add thai basil, coriander leaves, garlic cloves, sunflower seeds, flax seeds, pepper corns, water and grind to a smooth/coarse paste based on your preference. Ideally, pine nuts and parmesan cheese are used to make pesto sauce but I am using sunflower seeds and pizza cheese as a subst...

Palak Paneer Gravy - Relish Restaurant style Palak Paneer at home! Ingredients: Fresh Spinach – 1 big bunch Fresh Coriander leaves - 1 small bunch Paneer – 200 gm, cubed Onion – 1 medium, diced Tomato – 2 big, diced Green Bell pepper – 1/2 small Garlic cloves – 12 to 15 small ones Ginger – 1 small piece, peeled and sliced Pepper corns – 8 to 10 Cumin seeds – 1 tbsp Shahi jeera – 1 tsp Nutmeg powder – ½ tsp Cinnamon stick – small Cloves – 3 Green cardamom – 1 Turmeric powder – 1 tsp Chillie powder – 1 tbsp Coriander powder – ½ tbsp Butter – 2 tbsp Fresh cream – 2 to 3 tbsp Kasuri methi/ dry fenugreek leaves – 1.5 tsp Salt to taste Oil for stir fry   Instructions/ Procedure:   Take a thick bottomed pan and heat it. Add 1 to 2 tbsp oil. Once the oil is heated, add cubed paneer and fry it on all sides stirring occasionally. Once light golden-brown spots are formed on the paneer, dish them out to a clean plate. Add cumin seeds, cinnamon stick, cloves and pepper in...

ಸ್ಪಿನಾಚ್  ಚನ್ನ ಡ್ರೈ Spinach Channa Dry/ Chole Palak Recipes-Easy and tasty recipe! Ingredients: Kabul Channa/chick pea/garbanzo beans – 1.5 cup, wash and pre-soak overnight for nearly 6 to 8 hours Malabar spinach/Basale soppu – 1 big bunch, leaves along with young climber vines, wash and cut to small pieces Onion – 1 big Garlic cloves – 8 to 10 Ginger – small piece, scraped and cut to small slices Groundnut/ Peanut – 1 tbsp Cumin seeds/ Jeera – 1 tbsp Sesame seeds – 1 tbsp Split bengal gram – 1 tbsp Split black gram – 1 tbsp Fennel seeds – 1 tsp Coriander powder – 1 tsp Spicy Chillie powder – 1 tsp Turmeric – ½ tsp Scraped/sliced coconut – 2 tbsp Pepper corns – 5 to 6 Green cardamom - 1 Cloves – 2 Cinnamon stick – small Mustard seeds – 1 tsp Curry leaves – ½ sprig Salt to taste Oil for tempering Instructions/ Procedure: Drain out the water from the soaked channa/garbanzo beans and give a quick rinse. Then, add the channa, cut climber vines...

Sabudana Payasam/Sabakki Kadlebele Payasa Ingredients: Tapioca/ Sabudana/ Sabbakki medium size – 1 cup Split bengal gram/ Chana dal/ Chickpea – 1/2 cup Brown sugar/ Jaggery – as per taste Green Cardamom – 2 crushed Cashewnuts – 8 split to halves Raisins - 12 Milk – 1.5 large glass Dry or fresh coconut – 1.5 tbsp grated Ghee/ clarified butter - 1tbsp Water – as per required consistency Instructions: Wash the split bengal gram and soak it for 2 to 3 hours. Soak tapioca for 2 to 3 hours (until chana dal/bengal gram is soaked completely). Take a thick bottomed container, heat it and add 1 tsp ghee. Once the ghee melts, add cashewnuts and roast. While cashewnuts are slightly brown add the raisins and stir fry until cashewnuts are roasted well and raisins bloat up. Now, dish them out into a container.  Add the chana dal/ bengal gram to the container with sufficient water and let the dal get cooked. Once they are nearly 1/4 done, add the tapioca and cook the...

Akki Roti/ Easy Vegetable Akki Roti/ Spicy Rotti/ Easy and yummy evening snack Akki Roti is a very tasty and healthy breakfast to make. You can also enjoy it as healthy evening snack or during gloomy weather to brighten up your day :) Ingredients: Rice flour – 1 cup Bottle gourd – 1 small size grated Carrot – 1 large size grated Ridge gourd – 1 large size, grate only the skin from the ridges Coconut – fresh, small size, 1/4 cup Onion – 1 big, finely chopped Green chillies – 3 thinly sliced (as per taste) Ginger – small piece, finely grated Cumin seeds – 1 tsp Bengal gram/ chana dal – 1/4 cup washed, pre-soaked for 2 hours and strained Split Peanuts – 1 tbsp roasted; crushed (as per your choice) Coriander leaves – small bunch finely chopped Curry leaves – 2 sprigs, washed and finely chopped Mint leaves – small bunch finely chopped (if required) Oil to roast Water Salt as per taste Instructions: Add all the grated, diced veggies into a bowl. Add cumin ...

Millet Quinoa Pongal: Easy, very healthy and tasty breakfast or snack Ingredients: Barnyard millet rice – 1/2 cup Organic Quinoa – 1/2 cup Split green gram/Moong dal – 1 cup Red onion – 1 small size, thinly sliced Green chillies – 3 medium spice, slit Dry red chillies – 3 Cashewnuts – 8, split Mustard seeds – 1 tsp Cumin seeds – 1.5 tsp Pepper corns - 15 Turmeric powder – 1 tsp Pepper powder – 1/4 tbsp Garlic cloves – 4 big size, thinly sliced Ginger garlic paste – 1.5 tsp Dry coconut powder – 1 tbsp (optional) Curry leaves – 2 sprigs Coriander leaves – 1 small bunch, cut for garnish Salt as per taste Gingely Oil for tempering Instructions: Wash and rinse barnyard millet rice, organic quinoa and split green gram for 20 mins. Add sufficient water and pressure cook all the 3 ingredients together along with pepper corns. You may also add pepper corns while tempering if you do not prefer it to be cooked together with rice. Generally, we prefer pongal to ...

Spicy Pudi: Easy and quick to make for Pudi Dosa or Pudi Idlis Ingredients: Split bengal gram – 2 tbsp Split black gram – 2 tbsp Sesame seeds – 1 tbsp Black pepper corns – 15 to 20 Cumin seeds/ Jeera – 3/4 tbsp Curry leaves – 1 sprig Tamarind – 1 small marble size, cleaned and deseeded Jaggery – 1 small piece Turmeric – 1 tsp Dried red chillies – 5 to 8 Fresh coconut – 1/4 cup Oil for roasting Salt to taste Instructions: In a thick bottomed pan, add the split bengal gram, split black gram, tsp of oil and stir fry until they are slightly roasted. Now, add red chillies, fresh coconut, curry leaves and stir fry for a minute or 2. In a blender add sesame seeds, black pepper corns, cumin seeds, tamarind, jaggery, turmeric, salt and the roasted mixture. Blend them well until fine powder. I prefer the mixture to be bit coarse texture for serving with dosas and idlis along with ghee. Enjoy!

Kajjaya with Pappu Recipe/ Adhirasam/ Appacchi/ Attiraasa: Easy DIY Deepavali sweet/ Diwali sweet Ingredients: Red rice – 800gm, rinsed and pre-soaked for 6 – 8 hours Organic jaggery – 500gm Powdered sugar – 100 gm Green Cardamom – 4, crushed to fine powder Sesame seeds – 25 gm, stir fried until they puff up Poppy seeds – 25 gm, stir fried until it turns slightly brown Fresh grated coconut – 1/2 cup, stir fried until it turns slightly brown Ground nut oil for deep frying Note: Drain the water from the soaked red rice. Spread on a cloth and leave for 15-20 min. Do not dry completely, leave some moisture . Instructions: Put red rice in a blender and make a fine powder. Do not add any water for blending as the remaining moisture in the rice is sufficient to blend them well. Use a seive to separate the hard particles and fine powder. You may blend the hard particles again along with the remaining rice. Continue this process until all the rice is blended into f...

Indian gooseberry millet rice/ Amla Udhalu rice: Easy, very healthy and tasty breakfast or snack Ingredients: Barnyard millet rice – 1 cup Indian gooseberry – 3 Green chillies – 5, medium spice Dry red chillies – 3 Split Cashewnuts - 10 Curry leaves – 2 sprigs Sesame seeds – 1 tsp Mustard seeds – 1 tsp Turmeric powder – 1 tsp Fried split bengal gram – 1/2 tbsp Split black gram – 1/4 tbsp Roasted split peanuts – 1 tbsp Dry coconut powder – 1 tbsp Coriander leaves – 1 small bunch, cut, for garnish Salt as per taste Oil for tempering Instructions: Pre-cook the millet rice and let it cool. In a blender, add the pitted gooseberries, green chillies, salt and blend into a fine paste. In a thick bottomed kadai, add some oil and heat it. Once the oil is heated, add mustard seeds. Once the mustard seeds splutter, add cashew nuts and roast until they turn slightly brown. Now, add fried bengal gram, split black gram and roast till they slightly turn brown. Now, add ...