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...

Millet Vegetable Fried rice   Ingredients:  Barnyard Millet – 2 cups, pre-cooked and cooled Eggs - 6 Grated Paneer/ cheese – ½ cup Grated carrot – 1 big size  Green bell pepper – 1 small size, thinly sliced  Red Onion – 1 small size, thinly sliced  Green chilli – 2 medium size, vertically slit  Black Pepper powder – ¼ tbsp  Dark soy sauce – 1/2 tsp Chilli vinegar – 2 tsp Oyster wok sauce – 1 tsp Oil for sautéing  Salt as per taste  Instructions:           Wash the millets to get rid of any dirt or dust. Soak the millets in water for 15 to 20  minutes before cooking. Since I am using 2 cups of millets, I have soaked them in 4 cups  of fresh water. Before cooking add a tablespoon of oil and a pinch of salt to the millets  and pressure cook for less than 1 whistle (approximately 5 to 7 minutes). We are adding  oil to keep the ...

Millet Pumpkin rice Ingredients:  Barnyard millet – 1/2 cup, washed and pre-soaked for 20 to 30 mins  Grated Pumpkin – 3/4 cup  Spicy green chillies – 2, small size, thinly sliced  Red onion – 1/2, small size, thinly sliced  Green bell pepper – 1/2, small size, sliced  Baby corn – 2, medium size, diced and pre-cooked  Cumin seeds – 1 tsp  Black pepper powder – 1 tsp  Dry coconut powder – 1 tsp (optional)  Salt as per taste  Oil for stir fry  Instructions:         Cook the barnyard/oodhalu millet rice along with a teaspoon of oil and a pinch of salt. This makes the grain non-sticky and will be separated out from each other. This way of cooking millet rice is most preferable for any stir fried dishes.         In a thick bottomed pan, add some oil and heat it. Now, add cumin seeds and let them sizzle. Add gr...

Mixed grain Ragi roti - Easy & healthy breakfast or snack Ingredients:  Mixed grain flour – 3 tbsp Ragi flour – 1 1/2 cup Wheat flour – 1/2 cup Bottle gourd – 1 small size, grated Carrot – 1 big size, grated Dill leaves/ sabbakki soppu – small bunch, chopped Malabar spinach/ Basale soppu – 6 leaves big size, chopped Red onion – 1 big size, chopped Green chillies – 4 medium size, chopped Coriander leaves – small bunch (optional) Curry leaves – 1 sprig (optional) Dry coconut powder – 1 tbsp (optional) Cumin - 1/2 tbsp Flax seed powder – 1 tbsp Salt as per taste Oil for frying Instructions:         Add all the above ingredients into a big bowl and mix well. Add sufficient water, mix well and make itinto soft thick paste. Make sure there are no lumps in the batter. Heat the flat iron tawa, add some oil and spread across. When the tawa is heated, add the batter on to the tawa and spread across evenly. You may spr...

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...

Millet Quinoa Pongal: Easy, very healthy and tasty breakfast or snack Ingredients: Barnyard millet rice – 1/2 cup Organic Quinoa – 1/2 cup Split green gram/Moong dal – 1 cup Red onion – 1 small size, thinly sliced Green chillies – 3 medium spice, slit Dry red chillies – 3 Cashewnuts – 8, split Mustard seeds – 1 tsp Cumin seeds – 1.5 tsp Pepper corns - 15 Turmeric powder – 1 tsp Pepper powder – 1/4 tbsp Garlic cloves – 4 big size, thinly sliced Ginger garlic paste – 1.5 tsp Dry coconut powder – 1 tbsp (optional) Curry leaves – 2 sprigs Coriander leaves – 1 small bunch, cut for garnish Salt as per taste Gingely Oil for tempering Instructions: Wash and rinse barnyard millet rice, organic quinoa and split green gram for 20 mins. Add sufficient water and pressure cook all the 3 ingredients together along with pepper corns. You may also add pepper corns while tempering if you do not prefer it to be cooked together with rice. Generally, we prefer pongal to ...