Bisi Bisi Coffee

Ajwain Coconut Chutney Ingredients: Fresh Ajwain leaves – 20 medium size Grated Coconut – 1 small cup Dry Red Chillies – 10 medium size Tamarind - 1 medium marble size Jaggery – 1 big marble size Sesame seeds – 1 tsp Garlic cloves – 4 big size Split black gram – 1 tsp Split bengal gram – 1 tsp Mustard seeds – ½ tsp Curry leaves – 1 sprig Oil for sautéing and tempering Salt as per taste Instructions: Wash and rinse the Ajwain leaves in water to get rid of any dirt or dust. Take a shallow frying pan and heat it. When the pan is hot add sesame seeds and saute until they puff up. Dish them out into a clean plate and let it cool. Dry roast the red chillies until they turn crisp. Then, dish out and allow to cool. Now, add the fresh Ajwain leaves into the pan along with 1.5 tbsp of oil. Saute the leaves until they start to wilt and turn soft. Put OFF the flame. Once the Ajwain leaves cool down, add them into the blender. Also, add roasted sesame seeds, dry red chilli...

Roasted Cashew nuts Ingredients: Cashew nuts – 1 small cup Turmeric powder – ¼ tsp Red chilli powder – ½ tsp Ghee – ½ tbsp Salt as per taste Instructions: Take a shallow frying pan and heat it. When the pan is hot add cashew nuts, ghee and roast them until they slightly change the colour to light brown. Put off the flame. Add red chilli powder, turmeric powder, salt and mix well. Quick and tasty roasted cashew nuts are ready. Let them cool down under room temperature before you serve. This way the crunchiness is retained and they taste much better than the nuts which are still hot. You can also store them in an air tight container for later consumption. You can serve them with tea as evening snacks or savour them as pass time snack. You can also pack them as light snacks for school going kids. They would definitely enjoy munching these spicy, crunchy and tasty nuts. Health benefits of Cashews are incredible. They are rich...

Jackfruit Idly Ingredients: Ripe jackfruit – 2 cups, de-seed the pods and separate the flesh Rice – 2 cups Freshly grated coconut – 1 cup Crushed Jaggery – 4 tbsp Green cardamom powder – ¼ tsp Fresh banana leaf – 1 big size Idly maker Instructions: Wash the rice and rinse well to get rid of any dirt or dust. Soak the rice in water for about 6 to 8 hours (or) overnight. Add soaked rice into the blender and blend into coarse powder. Now, add ripe jackfruit flesh and blend into fine paste. There is no need to add any water while blending as the liquid from the juicy flesh is enough to grind. While blending taste the batter and adjust the sweetness accordingly by adding more ripened flesh. TIP 1: Make sure that the batter is thick like idly batter and not runny. Take a small bowl. Add grated coconut, crushed jaggery and cardamom powder into it. Mix well and set it aside. Clean the banana leaf and cut it into palm sized rectangles. Pick the cut banana leaf and place it over the palm. ...

Coconut Burfi Ingredients: Grated Coconut – 400 gm Sugar – 1 Kg Ghee – 1.5 tbsp Raisins – 25 gm Broken Cashew nuts – 25 gm Green Cardamom powder – ½ tsp Instructions: In a small kadai add ghee (1 tbsp) and broken cashew nuts. Heat the pan over medium flame and fry the cashew nuts until they slightly change the colour to brown. Now, add raisins and sauté until they puff up. Switch OFF the flame and set aside. Take a thick bottomed container and add sugar along with a small glass of water. Switch ON the flame and set it on medium heat. Keep stirring the sugar syrup every now and then until the sugar dissolves. Continue to boil the sugar syrup until it starts to bubble. Add green cardamom powder and roasted cashew nuts and raisins into the sugar syrup mix well. Add grated coconut and mix well. Keep cooking this mixture until it starts to thicken. Take a small bowl and fill it with water. Put a drop or two of the thickened sugar syrup into the water. Touch the syrup and try to form a s...

Milo Dinosaur Ingredients: Milo powder – 8 tbsp Condensed Milk – 4 tbsp Whole milk – 1.5 glass Granulated sugar – 4 tsp Ice cubes – 10 to 12 Instructions: Take a small bowl and add sugar, Milo powder (4 tbsp), condensed milk and mix well. Then, add a glass of milk into it and mix until the sugar dissolves. Add the remaining milk and stir until the Milo powder blends well. Smooth and creamy Milo chocolate milk is ready. Now, take a serving glass and fill it with some ice cubes. Pour the Milo chocolate milk into it until the glass is almost full. Add additional 3 to 4 teaspoons of Milo powder over the milk and serve. Be generous to add enough Milo powder to enjoy this truly amazing drink. The above measurements make 2 full glasses of yummy Milo Dinosaur drink. This chilled drink is very famous in Singapore and Malaysia. It’s every child’s favourite drink due to its chocolate flavour. This drink is named Dinosaur due to the abundance of Milo powder used in its preparation. If you do n...

Amte Kai/ Hog Plum chutney Ingredients: Raw Amte Kai – 8 big size Grated coconut – 1 cup Split bengal gram – 1.5 tsp Split black gram – 1 tsp Sesame seeds – 1 tbsp Fenugreek seeds – ¼ tsp Cumin seeds – 3/4 tsp Coriander powder – 1 tsp Turmeric powder – 1 pinch Crushed jaggery - ¾ tbsp Dry red chillies – 10 medium spice Curry leaves – 3 sprigs Salt as per taste Oil for roasting the spices – 2 tsp (optional) Instructions: Take a knife and cut the stem of the Amte Kai. Scrape out the black spots on their skin, if any. Now, cut the fruit into thin slices length wise. There will be a tiny seed in the centre. Do not worry. Its edible and can be used in this recipe as its still young and soft. Take a bowl and fill it with a small glass of water. Heat it on medium flame until you notice small bubbles at the bottom. Now, add the sliced Amte Kai into the hot water. Make sure that the fruit is immersed in the water. Then, add a pinch of salt, turmeric powder and mix well....

Shastalu – Ragi vermicelli dessert Ingredients: Finger millet/ Ragi flour – 2 cups Water – 3 glasses Jaggery powder – 1 ½ cup Cardamom powder – ¼ tsp Fried gram powder – ¾ cup Grated coconut – ¼ tsp (optional) Ghee - ½ tbsp Muruku maker – 1 Wooden stick – 1 Instructions:  Take a small pan and add jaggery powder into it. Pour a glass of water and switch ON the flame. Keep stirring continuously until the jaggery melts. Add cardamom powder and mix well. When the jaggery syrup starts to thicken, switch OFF the flame and set it aside. Take a large thick bottomed bowl with wide mouth. I am using a pressure cooker container. Pour 3 glasses of fresh water into it. Switch ON the flame. Add ½ tbsp of ghee, 1 tbsp of finger millet/ragi flour into the water and mix well. Make sure that there are no lumps and allow it to boil. When the foam starts to build up on the surface lower the flame. Add finger millet flour slowly into the boiling water. Keep stirring continuously until all the f...

Papaya Ginger juice Ingredients: Ripe Papaya – 1/3 medium size Ginger – 1 inch Sugar as per taste Water Instructions: Place the papaya sideways on the cutting board. Using the knife cut ½ inch from the bottom and discard it. Hold the papaya firmly and slide the knife under its skin. Remove the skin and discard it. Follow the same process to de-skin the papaya. Now, cut the papaya into half lengthwise. Remove the seeds and cut it into long slices or vice versa. Then, cut them into small bite-sized pieces and put them into the blender. Add sugar based on the sweetness you prefer. NOTE: Be cautious while adding sugar as ripe papayas are generally sweet and do not need additional sweeteners. Peel the skin of the ginger using a knife. Cut the peeled ginger into smaller bits. Add them into the blender along with a glass of water and blend well. If required, adjust the consistency of the juice by adding more fresh water, ice water or ice cubes. Serve immediately. Quick and super tasty Pa...

Amaranthus and Quinoa leaves stir fry Ingredients: Fresh Quinoa leaves – 1 big bunch, finely chopped Amaranthus leaves – 1 big bunch, finely chopped Coriander leaves – few strands, finely chopped Red onion – 1 small size, diced Red tomato – 1 medium size, diced Turmeric powder – ½ tsp Coriander powder – ½ tsp Red chilli powder – 1/4 tbsp Peanut powder – ½ tbsp Mustard seeds – 1 tsp Curry leaves – 2 sprigs Salt as per taste Oil for sautéing Instructions: Take a stir-frying pan and add some oil. Heat the pan under medium flame. When the oil is hot add mustard seeds and let them splutter. Add curry leaves and let them sizzle. Add diced onions and saute until they turn translucent. Add diced tomatoes and saute until they turn soft. Now, add chopped coriander leaves and saute for 30 seconds. Add chopped quinoa leaves, amaranthus leaves and saute until they are half done. Now, add turmeric powder, coriander powder and mix well. Add red chilli powder, salt and mix well. Cover the lid and c...

Lemon Pickle Ingredients: Lemons – 12 medium size Garlic cloves – 20 small to big size, peeled Mustard seeds – 5 tsp Cumin seeds – 4 tsp Red chilli powder – 1 cup Table Salt – ¾ cup Groundnut oil – 1 cup Instructions: Wash the lemons in water in order to get rid of any dirt or dust. Take a kitchen towel and wipe them to remove any trace of wetness. If required, dry them in room temperature for another 15 minutes. Cut all the lemons into smaller pieces based on your preference. I have chopped each lemon into 12 pieces. Fill these cut lemons into a measuring cup and check the quantity. I have got 4 cups of cut lemons. In a small kadai add cumin seeds and saute on medium flame until they start to pop. Then, add them into the blender. Add 4 teaspoons of mustard seeds and saute until they pop. Be watchful as the mustard seeds pop much faster than the cumin seeds. Add them into the blender and allow to cool. Once cooled, blend them together to make fine powder and set aside. Take a big pa...

Tomato Pickle Ingredients: Red tomatoes – 12 medium size Tamarind – 1 fistful, deveined and deseeded Garlic cloves – 20 medium to big size, peeled Red chilli powder – ¾ cup Fenugreek seeds – 1 tsp Mustard seeds – 3 tsp Cumin seeds – 2 tsp Rock Salt – ¾ cup Groundnut oil – ¾ cup Instructions: Wash the tomatoes in water to get rid of any dirt or dust. Take a kitchen towel and wipe them so that there is no trace of wetness. If required, dry them in room temperature for another 10 minutes. Finely chop all the tomatoes and add them into a big pan. Add rock salt and tamarind into it. Switch ON the flame and cook it on medium flame stirring occasionally. The tomatoes start to turn soft and mushy. Keep boiling until most of the liquid evaporates and the mixture starts to thicken. Keep stirring in order to prevent burning at the bottom of the pan. When the tomatoes are reduced to less than ¼ and isn’t easily slipping of the spatula, switch OFF the flame and allow it to cool. Once cooled, ad...

Herbal Hair oil Ingredients: Aloe vera stems – 2 big size Red hibiscus flowers – 3, separate the petals Red onion – 1 small size, finely chopped Curry leaves – 1 small bunch Neem leaves – 1 small bunch Fenugreek seeds – 1 tsp Coconut oil – 200 ml Instructions: Wash the Aloe vera stem and cut off the thorny edges using a knife. Immerse this stem in the water for atleast half an hour. This helps to get rid of the sticky brown glue. It is important to get rid of this gluey substance as it causes itchiness. Remove the Aloe vera stems and drain the cloudy water. Take a knife and slowly slide it under the skin of the Aloe vera. This would expose the gel. The smooth gel starts to stick to your fingers and makes it slippery to hold the Aloe vera stem. Do not worry. Wash your hands and flip the stem. Follow the same process and remove all the skin. Now, cut the gel into smaller pieces and put them in a blender. Blend it well. It turns into liquid. Please note that there is no need to add any...

Crispy Dill leaves Bonda Ingredients: Besan/ Chickpea flour – 2 cups Dill leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Mint leaves – 3 sprigs, finely chopped Green bell pepper – ¼ small size, diced Red onion – 1 medium size, diced Green chillies – 9 medium size, finely chopped Ginger garlic paste – ¼ tbsp Garam masala powder – ½ tsp Cooking soda – ¼ tsp Salt as per taste Oil for deep frying Instructions: Take a bowl and add besan flour into it. Add ginger garlic paste, garam masala powder, salt, cooking soda, chopped coriander leaves, chopped mint leaves, chopped dill leaves, diced onions, chopped green chillies, diced green bell pepper, water and mix well. Make sure that there are no lumps and the batter texture is not runny. It should be little thick like idli batter for bondas. TIP 1: If you prefer more crunchy texture for the bondas sprinkle some water and mix well to make the batter little runny. Close the lid and set it aside. Allo...

Spicy Raw Banana fry   Ingredients: Raw Bananas – 2 big size     Turmeric powder – 1 tsp          Red chilli powder – 1 tbsp          Cumin powder – 2 tsp          Garam masala powder – 1 tsp Pepper powder – 1 tsp Mustard seeds - ½ tsp Ginger garlic paste – 1 tbsp Salt as per taste Oil for frying Instructions: Take a raw banana and cut the two edges. Apply oil to your palm and fingers. Peel/scrape the outer green layer using a knife or scraper. Thinly slice the raw bananas either into round or rectangular shapes based on your preference. Add these cut slices into the water in order to prevent oxidization. If exposed to air for longer duration the slices turn black in colour.             Take a kadai and add some oil. Heat the pan on medium flame. When the oil is hot, add mustard seeds and salt. ...