Bisi Bisi Coffee

Mango rice Ingredients: Rice – 3 cups, pre-cooked and cooled Raw mango – ½ big size, grated Red onion – 1 small size, diced Green chilli – 8 medium size, vertically slit Turmeric powder – ¼ tsp Split Bengal gram – 1 tsp Split black gram – 1 tsp Mustard seeds – 1 tsp Curry leaves – 3 sprigs Coriander leaves – 1 small bunch, finely chopped Salt as per taste Oil for sautéing Instructions:          Wash the mango and peel the skin using a knife. Grate ½ mango using a grater and set it aside.           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 split bengal gram, split black gram and saute until they slightly change the color to brown. Add curry leaves and let them sizzle. Add green chillies and saute. Add diced onions and saute until they turn translucent. Add turmeric pow...

Vegetable Lemon rice: Easy and healthy breakfast or snack Ingredients:  Pre-cooked rice – 4 cups  Red onion – 1 small size, diced  Tomatoes – 1 medium size, diced  Carrot – 1 small size, diced  Green chillies – 7, vertically slit  Green peas – 1/4 cup  Mustard seeds – 1 tsp  Split bengal gram – 1 tsp  Split black gram – 1 tsp  Lemon – 1 big size, squeeze out the juice  Garam masala – 1/2 tsp  Turmeric powder – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – 1 small bunch, thinly cut for garnish  Salt as per taste  Oil for tempering Instructions:           In a small bowl, add diced carrots, green peas, water and a pinch of salt. Cook them until carrots and green peas are soft. Drain the water and set the veggies aside.           In a thick bottomed pan, ...

Millet Recipes Spicy & Tangy Millet Gongura Pulihora: Easy, healthy and quick to make Ingredients: Millet rice – 2 cups, pre-cooked and cooled down Split bengal gram – 1.5 tsp Split black gram – 1.5 tsp Sesame seeds – 3/4 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Spicy Green chilli – 1, slit Red onion – 1 small size, thinly sliced Dried red chillie – 3 to 4, broken to small pieces Curry leaves – 1.5 sprig Gongura leaves – 1 cup Coriander leaves – small bunch, cut into small pieces Dried coconut powder – 1 tbsp or freshly grated coconut can also be used Oil for tempering Salt to taste Instructions: In a thick bottomed kadai, add 3 to 4 tbsp of oil and heat it. Once the oil is heated, add mustard seeds and let it splutter. Add bengal gram, black gram and stir fry until slightly brown. Add cumin seeds, sesame seeds and stir fry. Add curry leaves and let it sizzle. Now, add the green chillie, red chillie and sliced onion. Saute for less than a mi...