Bisi Bisi Coffee

Soya chunks Vegetable Fried rice Ingredients: Rice – 3 cups, pre-cooked and cooled Soya chunks – 1/2 cup Paneer – 1/4 cup Grated coconut – 1/3 cup Carrot – 1 medium size, thinly sliced French beans – 10 medium size, finely chopped Green bell pepper – 1/2 small size, thinly sliced Red Onion – 1 small size, thinly sliced Green chilli – 7 medium size, finely chopped Garlic cloves – 8 medium size, finely chopped Coriander leaves – 1 small bunch, finely chopped Black Pepper powder – 2 tsp Chilli vinegar – 2 tsp Dark soy sauce – 1 tsp Oyster wok sauce – 1.5 tsp Salt as per taste Oil for sautéing 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 you sprinkle some water over the rice while mixing it with the cooked veggies during the fried rice preparation.    ...

Khova Obbattu Ingredients: Maida/ All-purpose flour – ¾ cup Khova – 200 gm Jaggery – ½ cup Poppy seeds – 1 tbsp Coconut – 1 tbsp, finely grated Green cardamom – 3, crushed into powder Turmeric powder – ¼ tsp Salt as per taste Ghee/ Oil for preparing the dough and pan frying Instructions:         Take a small kadai and stir fry the poppy seeds under medium flame until they get warm or slightly change the color to light brown. Dish them out into a clean plate and allow them to cool down under room temperature.         Add jaggery into a small pan and heat it. Sprinkle some water only if required. Keep stirring occasionally until the jaggery melts. Switch OFF the flame. Once the jaggery syrup cools down completely add khova, green cardamom powder, poppy seeds, grated coconut and mix well. If the jaggery syrup is hot, there is high probability that Khova would melt while mixing ma...

Badam Kesar Milk Ingredients: Milk – 2 glasses Badam/ Almonds – 20 Kesar/ Saffron – 1 pinch Cashew nuts - 8 Green cardamom – 4, crushed to powder Sugar as per taste Instructions:         Take a glass and fill it partially with water. Add 12 almonds into the water and soak them for 6 to 8 hours. Once they are soaked well, using your fingernails or a blunt knife peel off the almond skin. Add the peeled almonds in to a blender and blend them into fine paste.         Take the remaining raw almonds and thinly slice them. Cut the cashew nuts into smaller bits and set aside.         Boil the milk in a thick bottomed pan under medium flame. Boil until the milk texture turns bit thicker and not too runny. Now, add saffron and mix well. Slowly the color of the milk changes to soothing bright yellow. Continue to boil the milk under low flame for some more time. Now, add th...

Shrimp stir fry Ingredients: Fresh shrimp – 300 gm, deshelled and deveined Green chillie – 2 medium size, vertically slit Onion – 1 small size, thinly sliced Turmeric powder – ¼ tsp Red chilli powder – 1 tsp Black pepper powder – 1 tsp Dry ginger powder – 1/2 tsp Curry leaves – 2 sprigs Onion leaves – 4, finely chopped Salt as per taste Oil for sauté Instructions:        Take a small kadai, add some oil and heat it. When the oil is heated add slit green chillies, curry leaves and saute. Add onions and saute until they are half done. Add salt, shrimps and mix well. Sprinkle some pepper powder, dry ginger powder and mix well. When the shrimps are turning pink add some turmeric powder, red chilli powder and mix well. Allow these shrimps to cook under low to medium flame until they start to curl up. That’s it. Simple and super tasty Shrimp stir fry is ready in 5 minutes. Serve it hot as sides for main course meal or as quick snacks. You ma...

           Karada Avarebele/ Spicy Fried Hyacinth or Lablab beans Ingredients: Avarebele/ Lablab/Hyacinth beans – 500 gm, skin peeled Red chilli powder as per taste Salt as per taste Oil for deep frying Instructions:        In a small kadai add some oil for deep frying and heat it. When the oil is heated, add the avarebele or skin peeled lablab beans into the oil. Slowly, they start to sizzle and float up. TIP 1: Make sure that there is no excess moisture in the lablab beans before adding it to the hot oil. Otherwise, the oil would splutter all over and might burn your skin. TIP 2: Always add the beans over the ladle and then slowly drop them into the hot oil to prevent any oil from spluttering. TIP 3: Always use more than 70% well grown lablab beans for preparing this dish. This kind of beans when deep fried makes them crunchy. Young beans when deep fried will be soft and not crisp. TIP 4: Combination of y...

Kale & Spinach Potato rice Ingredients: Fresh Kale – 2 bunches, finely chopped Fresh Spinach – 1 bunch, finely chopped Potato – 1 medium size, cubed Red tomatoes – 2 medium size, finely chopped Red onions – 2 small size, finely chopped Green peas – 1/4 cup Ginger garlic paste – 1.5 tsp Turmeric powder – 1 tsp Coriander powder – 1/4 tbsp Red chilli powder – 1/2 tbsp Coconut powder – 3/4 tbsp Garam masala powder – 1/2 tsp Biryani masala powder – 3/4 tsp Mustard seeds – 1 tsp Curry leaves – 3 sprigs Salt as per taste Oil for sauteing Rice – 2 cups, rinsed and pre-soaked in 3.5 cups of water for 20 minutes Instructions:         Add sufficient oil into a pressure cooker and heat it. When the oil is hot add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Now, add chopped onions and saute. When the onions are half done add chopped tomatoes and saute. ...

Tella Burelu/ Stuffed moong dal bajji Ingredients: Maida/ All-purpose flour – ¾ cup Moong dal/ Split green gram – 2 cups Sugar – 2 cups Coconut – 1 tbsp, finely grated Green cardamom – 4, crushed into powder Cashew nuts – 12, broken into small bits Raisins – 30 to 40 Ghee/ Oil for deep frying Salt as per taste Idli cooker with idli stands Instructions:         Add split green gram into a bowl and rinse them well with water to get rid of any dirt or dust. Soak them in water for around 4 to 5 hours. Drain the water and grind it into smooth paste using a blender. There is no need to add extra water for grinding.         Take an idli cooker and fill some water in it. Heat the water. Meanwhile, grease the wells of the idli stand with oil or ghee. Using a small ladle scoop out some batter and pour it in the greased well. Follow the same process until all the wells are filled wi...