Bisi Bisi Coffee

Shastalu – Ragi vermicelli dessert Ingredients: Finger millet/ Ragi flour – 2 cups Water – 3 glasses Jaggery powder – 1 ½ cup Cardamom powder – ¼ tsp Fried gram powder – ¾ cup Grated coconut – ¼ tsp (optional) Ghee - ½ tbsp Muruku maker – 1 Wooden stick – 1 Instructions:  Take a small pan and add jaggery powder into it. Pour a glass of water and switch ON the flame. Keep stirring continuously until the jaggery melts. Add cardamom powder and mix well. When the jaggery syrup starts to thicken, switch OFF the flame and set it aside. Take a large thick bottomed bowl with wide mouth. I am using a pressure cooker container. Pour 3 glasses of fresh water into it. Switch ON the flame. Add ½ tbsp of ghee, 1 tbsp of finger millet/ragi flour into the water and mix well. Make sure that there are no lumps and allow it to boil. When the foam starts to build up on the surface lower the flame. Add finger millet flour slowly into the boiling water. Keep stirring continuously until all the f...

Amaranthus and Quinoa leaves stir fry Ingredients: Fresh Quinoa leaves – 1 big bunch, finely chopped Amaranthus leaves – 1 big bunch, finely chopped Coriander leaves – few strands, finely chopped Red onion – 1 small size, diced Red tomato – 1 medium size, diced Turmeric powder – ½ tsp Coriander powder – ½ tsp Red chilli powder – 1/4 tbsp Peanut powder – ½ tbsp Mustard seeds – 1 tsp Curry leaves – 2 sprigs Salt as per taste Oil for sautéing Instructions: 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 curry leaves and let them sizzle. Add diced onions and saute until they turn translucent. Add diced tomatoes and saute until they turn soft. Now, add chopped coriander leaves and saute for 30 seconds. Add chopped quinoa leaves, amaranthus leaves and saute until they are half done. Now, add turmeric powder, coriander powder and mix well. Add red chilli powder, salt and mix well. Cover the lid and c...

Palak Paneer Gravy - Relish Restaurant style Palak Paneer at home! Ingredients: Fresh Spinach – 1 big bunch Fresh Coriander leaves - 1 small bunch Paneer – 200 gm, cubed Onion – 1 medium, diced Tomato – 2 big, diced Green Bell pepper – 1/2 small Garlic cloves – 12 to 15 small ones Ginger – 1 small piece, peeled and sliced Pepper corns – 8 to 10 Cumin seeds – 1 tbsp Shahi jeera – 1 tsp Nutmeg powder – ½ tsp Cinnamon stick – small Cloves – 3 Green cardamom – 1 Turmeric powder – 1 tsp Chillie powder – 1 tbsp Coriander powder – ½ tbsp Butter – 2 tbsp Fresh cream – 2 to 3 tbsp Kasuri methi/ dry fenugreek leaves – 1.5 tsp Salt to taste Oil for stir fry   Instructions/ Procedure:   Take a thick bottomed pan and heat it. Add 1 to 2 tbsp oil. Once the oil is heated, add cubed paneer and fry it on all sides stirring occasionally. Once light golden-brown spots are formed on the paneer, dish them out to a clean plate. Add cumin seeds, cinnamon stick, cloves and pepper in...