Bisi Bisi Coffee

           Karada Avarebele/ Spicy Fried Hyacinth or Lablab beans Ingredients: Avarebele/ Lablab/Hyacinth beans – 500 gm, skin peeled Red chilli powder as per taste Salt as per taste Oil for deep frying Instructions:        In a small kadai add some oil for deep frying and heat it. When the oil is heated, add the avarebele or skin peeled lablab beans into the oil. Slowly, they start to sizzle and float up. TIP 1: Make sure that there is no excess moisture in the lablab beans before adding it to the hot oil. Otherwise, the oil would splutter all over and might burn your skin. TIP 2: Always add the beans over the ladle and then slowly drop them into the hot oil to prevent any oil from spluttering. TIP 3: Always use more than 70% well grown lablab beans for preparing this dish. This kind of beans when deep fried makes them crunchy. Young beans when deep fried will be soft and not crisp. TIP 4: Combination of y...

Home made Rice Fryums/ Sandige Ingredients: Rice flour – 750 gm Cumin seeds – 1 1/4 tbsp Baking soda – 1/2 tsp Water Salt as per taste Wooden stick for mixing Muruku maker Long dry cloth Instructions:       Take a big wide mouthed thick bottomed container. I am using the pressure cooker container. Add sufficient water. I have used around 3 litres of water. Switch ON the flame and heat the water under medium flame. When the water is warm add 2 tablespoons of rice flour into the water and mix well. After a minute or 2 add cumin seeds and mix well. Let this water boil for a while until foam starts to form and builds up. When the froth starts to sizzle up simmer the flame.       Add rice flour, baking soda and mix well. While mixing you would notice that there are lump formations. Do not worry. Slowly, keep mixing. As the rice flour gets slowly cooked on low flame, smooth texture is ...

Chakli, Crispy Rice crackers, Muruku Ingredients:  Rice flour – 4 cups Roasted peanuts – 1 cup, grind coarsely in a blender Cumin seeds/ Jeera – 1.5 tbsp Sesame seeds – 25 gm, roasted slightly Chillie powder – 1 tbsp or as per your preference Salt as per taste Oil for deep frying Muruku maker Instructions: Add rice flour, ground peanut, cumin seeds, sesame seeds, chillie powder and salt into a big  bowl and mix well. Add water for 1 portion of flour which you would fry and prepare a soft dough.  Take this ball of dough and put it in the muruku maker. In a thick bottomed kadai, add oil for deep  frying  and heat it. When the oil is hot, using the muruku maker, press the dough into the hot kadai.  The bubbles slowly start to reduce when the muruku is getting cooked. Flip it on to the other side,  so that muruku gets fried evenly on both the sides. Meanwhile, start to prepare another portion of  soft do...

Crispy Cabbage Spinach Pakoda   Ingredients: Chickpea/ Besan flour – 1 cup Purple Cabbage – 1/3 small size, thinly sliced Red Onions – 2 medium size, thinly sliced Malabar spinach – 10 medium size leaves – finely chopped Mint leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Ginger garlic paste – 1 tsp Garam masala powder – 3/4 tsp Red chilli powder – 1/4 tbsp Ajwain/ Carom seeds – 1/2 tsp Cooking soda – 1/4 tsp Salt as per taste Oil for deep frying Instructions:       Take a bowl and add sliced cabbage, sliced onions, chopped malabar spinach, chopped mint leaves, chopped coriander leaves, ginger garlic paste, garam masala powder, red chilli powder, salt, ajwain, and chickpea flour. Mix all these ingredients well.       In a thick bottomed pan, add some oil and heat it. When the oil is hot enough, pour it into t...