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...

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 ...

Alasande Vade/ Cow peas Vada Ingredients: Split cow peas/ Alasande bele – 2.5 cups Red onions – 2 medium size Green chillies – 17 medium spice Mint leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Ginger garlic paste – 1.5 tsp Garam masala powder – 1 tsp Salt as per taste Oil for deep frying Instructions:         Add split cow peas in a big bowl and rinse them well with water to get rid of any dirt or dust. Soak them in water for around 5 to 8 hours. Drain the water and grind it into smooth paste using a wet grinder. Once done, dish out into a big bowl or container. TIP 1: Using wet grinder for grinding is better than mixer grinder as the batter turns out to be fluffier and the vadas will be soft after frying. TIP 2: Do not add any additional water while grinding. The water in the soaked grains is enough for grinding. Only if need arises use very little water.  ...

Traditional recipes: Tambittu/ Sallapindi Ingredients:  Red rice – 100 gm, rinsed and pre-soaked for 6 – 8 hours  Organic jaggery – 150 gm  Roasted peanuts – 100 gm, blend to form coarse powder  Sesame seeds – 25 gm, stir fried until they puff up and blend into a fine powder Green Cardamom – 2, crushed to fine powder  Instructions:           Drain the water from the red rice. Put it in a blender and make a fine powder. Do not add any water for blending as the remaining moisture in the rice is sufficient to blend them well. Use a seive to separate the hard particles and fine powder. You may blend the hard particles again along with the remaining rice. Continue this process until all the rice is blended into fine powder. Add the sesame powder, roasted groundnut powder into the rice flour and mix well.          In a thick bottomed vessel,...