Bisi Bisi Coffee

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....

Pudina/ Mint Chutney: Easy to cook, very healthy and tasty chutney Ingredients:  Fresh mint leaves – 1 big bunch  Coriander leaves – 1 small bunch  Shallots/ Red onions – 1 1/4 cup  Fresh Green/ Red chillies – 25, medium spice  Soaked tamarind – 1 big lemon size  Roasted peanuts – 1/4 cup  Cumin seeds – 3/4 tbsp  Mustard seeds – 1 tsp  Curry leaves – 5 sprigs  Salt as per taste  Oil for tempering and sauteing  Instructions:         In a thick bottomed kadai, add fresh green/red chillies along with a teaspoon of oil and saute under medium flame. Add shallots/ red onions, 1 teaspoon of oil and saute until they turn translucent. Add coriander leaves and saute until they start to wilt. Now, add mint leaves and saute well until they wilt. Add roasted peanuts, cumin seeds, salt into a blender and blend them into coarse powder. Into this mixture, ad...

Radish Chutney/ Mulangi chutney for idli, dosa, chapati, roti, rice Ingredients:  Red radish/ white radish – 5 medium size  Red onion – 1 medium size  Green chillies – 4 medium size  Coriander leaves – small bunch  Curry leaves – 1 sprig  Mustard seeds – 1 tsp  Tamarind – 1 medium lemon size, wash and pre-soak for 20 minutes  Salt as per taste  Oil for stir frying the veggies + tempering  Masala powder-1 tbsp (Cumin seeds 15gm, split bengal gram 50gm, split black gram 50 gm, fenugreek seeds 15 gm : make a fine powder and store it for usage whenever required)  Instructions:         Cut the radish and onions into small cubes. In a kadai, add some oil, green chillies and stir fry until chillies start to soften. Now, add radish cubes, some oil and stir fry until they look well fried. Add onions into the same mixture and fry until they turn translucent....