Bisi Bisi Coffee

Lemon Pickle Ingredients: Lemons – 12 medium size Garlic cloves – 20 small to big size, peeled Mustard seeds – 5 tsp Cumin seeds – 4 tsp Red chilli powder – 1 cup Table Salt – ¾ cup Groundnut oil – 1 cup Instructions: Wash the lemons in water in order to get rid of any dirt or dust. Take a kitchen towel and wipe them to remove any trace of wetness. If required, dry them in room temperature for another 15 minutes. Cut all the lemons into smaller pieces based on your preference. I have chopped each lemon into 12 pieces. Fill these cut lemons into a measuring cup and check the quantity. I have got 4 cups of cut lemons. In a small kadai add cumin seeds and saute on medium flame until they start to pop. Then, add them into the blender. Add 4 teaspoons of mustard seeds and saute until they pop. Be watchful as the mustard seeds pop much faster than the cumin seeds. Add them into the blender and allow to cool. Once cooled, blend them together to make fine powder and set aside. Take a big pa...

Tomato Pickle Ingredients: Red tomatoes – 12 medium size Tamarind – 1 fistful, deveined and deseeded Garlic cloves – 20 medium to big size, peeled Red chilli powder – ¾ cup Fenugreek seeds – 1 tsp Mustard seeds – 3 tsp Cumin seeds – 2 tsp Rock Salt – ¾ cup Groundnut oil – ¾ cup Instructions: Wash the tomatoes in water to get rid of any dirt or dust. Take a kitchen towel and wipe them so that there is no trace of wetness. If required, dry them in room temperature for another 10 minutes. Finely chop all the tomatoes and add them into a big pan. Add rock salt and tamarind into it. Switch ON the flame and cook it on medium flame stirring occasionally. The tomatoes start to turn soft and mushy. Keep boiling until most of the liquid evaporates and the mixture starts to thicken. Keep stirring in order to prevent burning at the bottom of the pan. When the tomatoes are reduced to less than ¼ and isn’t easily slipping of the spatula, switch OFF the flame and allow it to cool. Once cooled, ad...