Bisi Bisi Coffee

Gongura Chutney recipe: Andhra style Ingredients:   Gongura/ Sorrel leaves – 2 medium size bunches  Red onion – 1 big size, cubed  Garlic cloves – 12, medium size  Red chillie powder – ½ tbsp  Split bengal gram – ¼ tbsp  Split black gram – ¼ tbsp  Cumin seeds – ½ tbsp  Mustard seeds – 1 tsp  Dry red chillies - 3  Curry leaves – 3 sprigs  Salt as per taste  Oil for tempering and sautéing   Instructions:          Separate the gongura leaves from the stem and set aside. You may add young stems too, but I prefer using only the leaves for cooking this dish. Add enough water and rinse the leaves to get rid of any dust and soil. In a thick bottomed kadai, add some oil and heat it. When the oil is heated, add red onions and saute until they turn translucent. Add some oil, add cumin seeds and let them sizzle. Add gongura/ sorrel leaves an...

Radish Chutney/ Mulangi chutney for idli, dosa, chapati, roti, rice Ingredients:  Red radish/ white radish – 5 medium size  Red onion – 1 medium size  Green chillies – 4 medium size  Coriander leaves – small bunch  Curry leaves – 1 sprig  Mustard seeds – 1 tsp  Tamarind – 1 medium lemon size, wash and pre-soak for 20 minutes  Salt as per taste  Oil for stir frying the veggies + tempering  Masala powder-1 tbsp (Cumin seeds 15gm, split bengal gram 50gm, split black gram 50 gm, fenugreek seeds 15 gm : make a fine powder and store it for usage whenever required)  Instructions:         Cut the radish and onions into small cubes. In a kadai, add some oil, green chillies and stir fry until chillies start to soften. Now, add radish cubes, some oil and stir fry until they look well fried. Add onions into the same mixture and fry until they turn translucent....

Roasted Peanuts chutney: Easy and quick to make for Dosa, Idli or Chapatis Ingredients:  Roasted peanuts – 1 cup  Spicy Green chillies – 9  Red onion – 3/4 small size  Peeled Garlic – 10 cloves medium size Coriander leaves – small bunch Tamarind – 1 small marble size, cleaned and soaked in water for 10 to 15 mins Mustard seeds – 1 tsp Curry leaves – 2 sprigs Oil for tempering   Instructions:         In a thick kadai, add the green chillies, a tsp of oil and stir fry until they are slightly brown. Now, add onions, garlic, tsp oil and stir fry until onions are translucent. Add coriander leaves and stir fry until they wilt. Add roasted peanuts, soaked tamarind, salt, little water and the above fried mixture into the blender. Grind them coarsely or fine as per your preference. I prefer coarse texture for dosas and idlis.         In a small k...