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....

Crispy Poha/ Avalakki mixture Ingredients: Gatti Avalakki/ Hard Poha/ Flattened rice – 500 gm Peanuts – 1 cup Curry leaves – small bunch Red chilli powder as per taste Turmeric powder – 2 tsp Salt as per taste Oil for deep frying Instructions:         Take a deep-frying pan and add some oil in it. Switch ON the flame and allow the oil to heat. When the oil is heated, add the hard Poha/ gatti Avalakki/ flattened rice into it. Stir occasionally for even frying. In no time, they all start to sizzle and puff up.   TIP 1: Always add the hard Poha into the deep fry strainer. Then, slowly immerse the strainer into the hot oil to prevent any oil from spluttering. This method also eases our task while dishing out. TIP 2: Always use medium to high heat while deep frying. Otherwise, the Poha doesn’t puff up well making it less crisp.           When the Poha turns white and crisp, it m...

Tomato bath Ingredients: Rice – 2 cups Garbanzo beans/ Channa – 1 small cup, soaked overnight Red Tomatoes – 4 big size, chopped Red onion – 1 medium size, diced Ginger garlic paste – ¼ tbsp Mustard seeds – 1 tsp Cumin seeds – 1.5 tsp Split Bengal gram – 1 tsp Split black gram – 1 tsp Turmeric powder – ½ tsp Red chilli powder – ½ tbsp Coriander powder – 1.5 tsp Garam masala powder – ½ tsp Biryani masala powder – ½ tsp Coconut powder – 1 ¾ tbsp Curry leaves – 3 sprigs Mint leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Salt as per taste Oil for sautéing Instructions:          Wash and rinse the rice. Soak them in 3.5 cups of water for at least 20 minutes.           Add oil into the pressure cooker and heat it. When the oil is hot add mustard seeds and let them splutter. Add split Bengal gram, split black ...