Bisi Bisi Coffee

Millet Vegetable Fried rice   Ingredients:  Barnyard Millet – 2 cups, pre-cooked and cooled Eggs - 6 Grated Paneer/ cheese – ½ cup Grated carrot – 1 big size  Green bell pepper – 1 small size, thinly sliced  Red Onion – 1 small size, thinly sliced  Green chilli – 2 medium size, vertically slit  Black Pepper powder – ¼ tbsp  Dark soy sauce – 1/2 tsp Chilli vinegar – 2 tsp Oyster wok sauce – 1 tsp Oil for sautéing  Salt as per taste  Instructions:           Wash the millets to get rid of any dirt or dust. Soak the millets in water for 15 to 20  minutes before cooking. Since I am using 2 cups of millets, I have soaked them in 4 cups  of fresh water. Before cooking add a tablespoon of oil and a pinch of salt to the millets  and pressure cook for less than 1 whistle (approximately 5 to 7 minutes). We are adding  oil to keep the ...

Shrimp Vegetable Fried rice   Ingredients:   Rice – 2.5 cups, pre-cooked and cooled Shrimps – 200 gm, deshelled and deveined White button mushrooms – 200 gm, medium sliced Carrot – 1 medium size, thinly sliced   Green bell pepper – 1/2 small size, thinly sliced   Red Onion – 1 small size, finely chopped   Green chilli – 3 medium size, finely chopped Garlic cloves – 6 medium size, finely chopped Chives/ Onion leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Eggs – 3 Cashew nuts – 12 Red chilli powder – 1.5 tsp Black Pepper powder – 2.5 tsp   Dark soy sauce – 1 tsp Chilli vinegar – 2 tsp Oyster wok sauce – 1 tsp Oil for sautéing   Salt as per taste   Instructions:            Pre-cook the rice and cool it completely before preparing the fried rice. You may also use left over rice for this recipe provided...

Non-Veg platter Fish masala Curry: Village style/ Simple, spicy & tangy flavor Ingredients: Roopchand Fish curry cut: 500 gm Red onion – 1 big size, diced Garlic cloves – 10 medium size Fresh coconut – ¼ cup Fenugreek seeds – 1 tsp Roasted peanuts – ¾ tbsp Turmeric powder – 1 tsp Coriander powder – ½ tbsp Red chillie powder – ½ tbsp Tamarind – 1 large lemon size Fresh coriander leaves – 1 medium size bunch Mustard seeds – ¼ tbsp Curry leaves – 2 sprigs Salt as per taste Oil for sautéing and tempering Instructions: In a small kadai, add fenugreek seeds and stir fry until they slowly start to turn brown. Into the same kadai, add red onions, garlic cloves, a tea spoon of oil and saute. When the onions turn translucent add fresh coconut, coriander leaves and saute for less than a minute. Add the sautéed mixture into the blender along with roasted peanuts, turmeric powder, coriander powder, red chillie powder and water. Blend ...

Quinoa Vegetable Khichdi Ingredients: Organic quinoa – 1 small cup Masoor dal – 1 small cup Yogurt/ curd – 1 small cup Beans – 1/2 cup, chopped Carrots – 1/2 cup, cubed Red onion – 1 medium size, thinly sliced Red tomato – 1 medium size, chopped Green chillies – 6 medium size, vertically slit Ginger garlic paste – 1 tsp Cumin seeds – 1 tsp Black pepper corns – 20 Black pepper powder – 1/2 tsp Turmeric powder – 1 tsp Cloves – 3 Cinnamon stick – 1/4 inch Green cardamom – 3, crushed Mint leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Curry leaves – 3 sprigs Salt as per taste Oil for sauteing Instructions: Add quinoa and masoor dal into a bowl and rinse well to get rid of any dirt or dust. Soak them in 3 cups of water for atleast 20 minutes. Add sufficient oil into a pressure cooker. When the oil is hot add cloves, cinnamon stick, pepper corns, cumin seeds, green cardamom, curry l...

Multigrain Laddoo Ingredients: Multigrain flour – 200 gm Organic jaggery – 150 gm Clarified butter/ Ghee – 1 tbsp Green Cardamom – 8, crushed to fine powder Instructions: Take a bowl and add multigrain flour. To this, add ghee and mix well. In a thick bottomed vessel, add organic jaggery along with sprinkle of water and let this mixture be heated. Keep stirring and let the jaggery melt. When the jaggery turns to soft texture and starts to form bubbles, pour it over the mixed grain flour and mix well. Add crushed cardamom powder and mix well. Take small portions of the dough and press gently with fingers or between your palm to make a round ball. You may grease your palm or fingers with ghee to avoid the flour from sticking. Continue the same process until all the dough is used up to make the laddoos. Quick, easy, healthy and instant snack is ready! TIP 1: Do not overheat the jaggery until it starts to thicken or form strings. This kind of jagg...

                                     Ridge gourd Chutney Ingredients: Ridge gourd – 4 big size Fresh mint leaves – 1 small bunch Coriander leaves – 1 small bunch Red onion – 1 medium size, cubed Garlic cloves – 10, medium size Green chillies – 10, medium spice Soaked tamarind – 1 medium lemon size Roasted peanuts – 1/4 cup Fresh coconut – 1/4 cup Cumin seeds – 1/2 tbsp Mustard seeds – 1 tsp Curry leaves – 5 sprigs Oil for tempering and sauteing Salt as per taste Instructions:        Wash the ridge gourds thoroughly to get rid of any dirt or dust. Now, scrape the ridges of the ridge gourd using a scraper and set aside. This chutney is prepared only with the ridges. You may use the ridge gourd to make ridge gourd sambar, scrambled eggs, bajjis or spicy side ...

Palak Paneer Ragi Roti: Healthy breakfast or snack Ingredients: Ragi flour – 3/4 cup Mixed grain flour – 2 tbsp Grated paneer/ medium soft cheese – 1/4 cup Palak fritters – 2 (refer to my Palak fritters video) or you may substitute this with sauted spinach, cooked kabul channa and chillie ground mixture Salt as per taste Oil for frying Instructions: Add all the above ingredients into a big bowl and mix well. Add sufficient water, mix well and make it into soft thick paste. Make sure there are no lumps in the batter. Heat the flat tawa, add some oil and spread across. When the tawa is heated, add the batter on to the tawa and spread across evenly. You may spread the mixture from medium thin to thick roti depending upon your preference. Cover it with a lid and let it cook on medium flame. After the steam starts forming in a minute or 2, flip the roti to the other side and cook it. Make sure that the roti is cooked evenly on both sides. You would see that the color of the rot...

How to deshell/peel and devein shrimps? 1. To deshell/ peel a raw shrimp, firstly cut off the head completely. Then, hold the legs underneath along with small portion of the shell and pull off gently. The entire shell peels off along with their legs and tail. If you like, you may leave the last tail segment on for looks. I always prefer to deshell them completely. 2. To devein, make a shallow slit over the back of the shrimp till the end/tail to expose the black intestine. Turn the knife sideways and insert it just under the black intestine. Slowly lift the knife upwards. Hold the vein gently using your fingers and pull it off. Wipe it off on a paper towel.

Chakli, Crispy Rice crackers, Muruku Ingredients:  Rice flour – 4 cups Roasted peanuts – 1 cup, grind coarsely in a blender Cumin seeds/ Jeera – 1.5 tbsp Sesame seeds – 25 gm, roasted slightly Chillie powder – 1 tbsp or as per your preference Salt as per taste Oil for deep frying Muruku maker Instructions: Add rice flour, ground peanut, cumin seeds, sesame seeds, chillie powder and salt into a big  bowl and mix well. Add water for 1 portion of flour which you would fry and prepare a soft dough.  Take this ball of dough and put it in the muruku maker. In a thick bottomed kadai, add oil for deep  frying  and heat it. When the oil is hot, using the muruku maker, press the dough into the hot kadai.  The bubbles slowly start to reduce when the muruku is getting cooked. Flip it on to the other side,  so that muruku gets fried evenly on both the sides. Meanwhile, start to prepare another portion of  soft do...

Amla chutney/ Nallikai chutney: Ingredients:  Indian goose berries – 8 medium size Fresh green/red chillies – 12 medium size Fresh coconut – 1/5 th cup, thinly sliced Cumin seeds – 1 tbsp Mustard seeds – 1 tsp Split bengal gram – 1.5 tsp Split black gram – 1 tsp Coriander leaves – 1 small bunch  Curry leaves – 1 sprig Red dried chillies – 2 Oil for saute and tempering Instructions:      In a thick pan, add fresh chillies, a teaspoon of oil and saute for a minute. In the same pan add  deseeded indian gooseberries, 2 table spoons of oil and saute until the berries turn to be 75% soft.  Now, add cumin seeds, fresh coconut slices, coriander leaves, 1 tsp oil and saute well for a minute  or 2. When this mixture cools down, add it into a blender along with salt and blend well into fine  paste. You may add little water if required while blending.  ...

Majjige Huli – No onion, no garlic recipe Ingredients: Mangalore cucumber – 1 big size, deskin, deseed and dice into 1-inch cubes Sour buttermilk – 3 cups Split bengal gram – 1.25 tbsp Cumin seeds – 1/3 tbsp Pepper corns – ¼ tbsp Coriander powder – ½ tsp Turmeric powder – ¼ tsp Ginger – 2.5 inch Green chillies – 7 medium size Freshly grated coconut – 1/3 cup Coriander leaves – 1 medium size bunch Ghee – ½ tbsp for tempering  Mustard seeds – 1 tsp Split black gram – 1 tsp Dry red chillies – 6, broken into two Curry leaves – 4 sprigs Oil for sautéing  Salt as per taste Instructions:        In a small bowl add split bengal gram and soak in water for at least 20 to 30  minutes.        In a blender add soaked bengal gram, coriander leaves, green chillies, ginger,  pepper corns, ¾ th measurement of cumin seeds, grated coconut, water and blend into...