Bisi Bisi Coffee

Ajwain Coconut Chutney Ingredients: Fresh Ajwain leaves – 20 medium size Grated Coconut – 1 small cup Dry Red Chillies – 10 medium size Tamarind - 1 medium marble size Jaggery – 1 big marble size Sesame seeds – 1 tsp Garlic cloves – 4 big size Split black gram – 1 tsp Split bengal gram – 1 tsp Mustard seeds – ½ tsp Curry leaves – 1 sprig Oil for sautéing and tempering Salt as per taste Instructions: Wash and rinse the Ajwain leaves in water to get rid of any dirt or dust. Take a shallow frying pan and heat it. When the pan is hot add sesame seeds and saute until they puff up. Dish them out into a clean plate and let it cool. Dry roast the red chillies until they turn crisp. Then, dish out and allow to cool. Now, add the fresh Ajwain leaves into the pan along with 1.5 tbsp of oil. Saute the leaves until they start to wilt and turn soft. Put OFF the flame. Once the Ajwain leaves cool down, add them into the blender. Also, add roasted sesame seeds, dry red chilli...

                                     Ridge gourd Chutney Ingredients: Ridge gourd – 4 big size Fresh mint leaves – 1 small bunch Coriander leaves – 1 small bunch Red onion – 1 medium size, cubed Garlic cloves – 10, medium size Green chillies – 10, medium spice Soaked tamarind – 1 medium lemon size Roasted peanuts – 1/4 cup Fresh coconut – 1/4 cup Cumin seeds – 1/2 tbsp Mustard seeds – 1 tsp Curry leaves – 5 sprigs Oil for tempering and sauteing Salt as per taste Instructions:        Wash the ridge gourds thoroughly to get rid of any dirt or dust. Now, scrape the ridges of the ridge gourd using a scraper and set aside. This chutney is prepared only with the ridges. You may use the ridge gourd to make ridge gourd sambar, scrambled eggs, bajjis or spicy side ...