Bisi Bisi Coffee

Non-Veg platter Fish masala Curry: Village style/ Simple, spicy & tangy flavor Ingredients: Roopchand Fish curry cut: 500 gm Red onion – 1 big size, diced Garlic cloves – 10 medium size Fresh coconut – ¼ cup Fenugreek seeds – 1 tsp Roasted peanuts – ¾ tbsp Turmeric powder – 1 tsp Coriander powder – ½ tbsp Red chillie powder – ½ tbsp Tamarind – 1 large lemon size Fresh coriander leaves – 1 medium size bunch Mustard seeds – ¼ tbsp Curry leaves – 2 sprigs Salt as per taste Oil for sautéing and tempering Instructions: In a small kadai, add fenugreek seeds and stir fry until they slowly start to turn brown. Into the same kadai, add red onions, garlic cloves, a tea spoon of oil and saute. When the onions turn translucent add fresh coconut, coriander leaves and saute for less than a minute. Add the sautéed mixture into the blender along with roasted peanuts, turmeric powder, coriander powder, red chillie powder and water. Blend ...

Indian Salmon fry: Easy and tasty fry Ingredients:  Indian Salmon – 450 gm  Dry coconut powder – 2 tbsp  Red chillie powder – 1/2 tbsp  Ginger garlic paste – 1/2 tbsp  Dry ginger powder – 1 tsp  Pepper powder – 1 tsp  Turmeric powder – 1 tsp  Lemon – 1/2 slice  Salt as per taste  Oil for frying  Instructions:         Take a whole cleaned Indian Salmon and cut it into fillets. You may also use readily available steaks to prepare this dish. In a bowl or plate mix all the ingredients well into a fine thick paste. If required, you may sprinkle some water to bind the masala into a small ball. Now, add the fillets and coat them well with the masala. Refrigerate it for 20 mins so that the fillets get marinated. Marination helps to enhance the flavor. Method 1:         Shallow fry: Add 2 table spoons of oil in a pa...