Bisi Bisi Coffee

Coleslaw Cheese Dosa Ingredients:  Dosa batter  Cheese  Coleslaw  Oil or butter for frying Instructions:          Grease a pan with oil or butter. Once the pan is heated, take a small bowl and fill it with dosa batter. Spread this batter evenly on the iron tawa/non-stick pan. Lower the flame to medium and cook the dosa. You may sprinkle some oil/butter on the edges of the dosa and in the center. While the dosa is half cooked (the batter changes its texture), add the coleslaw and cheese. Spread it evenly and let the dosa cook. After a minute or 2 you would see that the dosa is separating from the edges and the thin layer of dosa is turning brown. This means that the dosa is getting crispier. If you wish the dosa to be crispier, leave it for a while until golden brown. Now, flip the dosa to half so that it looks like a sandwich (OR) you may roll it like wrap (OR) you may fold it to t...

Gongura Chutney recipe: Andhra style Ingredients:   Gongura/ Sorrel leaves – 2 medium size bunches  Red onion – 1 big size, cubed  Garlic cloves – 12, medium size  Red chillie powder – ½ tbsp  Split bengal gram – ¼ tbsp  Split black gram – ¼ tbsp  Cumin seeds – ½ tbsp  Mustard seeds – 1 tsp  Dry red chillies - 3  Curry leaves – 3 sprigs  Salt as per taste  Oil for tempering and sautéing   Instructions:          Separate the gongura leaves from the stem and set aside. You may add young stems too, but I prefer using only the leaves for cooking this dish. Add enough water and rinse the leaves to get rid of any dust and soil. In a thick bottomed kadai, add some oil and heat it. When the oil is heated, add red onions and saute until they turn translucent. Add some oil, add cumin seeds and let them sizzle. Add gongura/ sorrel leaves an...

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....