Achu's Recipes

Ingredients Potato - 3 nos: Onion - 1 (medium, chopped) Green Chili - 2 nos: (chopped) Ginger - 1 medium piece (chopped) Oil - 3 tbsp Mustard Seeds - 1 tsp Curry Leaves - 4-5 stems Turmeric Powder - 1/2 tsp Water - 1 cup Preparation Method Peel the skin of potato and cut into small pieces. Wash clean the potatoes and pressure cook (3-4whistles) by adding salt, water and turmeric powder. Once the pressure released fully open the lid and mash the potatoes using a wooden spoon. In a pan bring oil to heat and splutter mustard seeds. Add onion, ginger, green chili, curry leaves and saute for 5mins: in medium flame. Add mashed potatoes and mix well. Cook for 5mins: in medium flame. 'Aaloo Masala is ready to be served with poori / chapathi.

Ingredients Snake gourd - 1 (medium size) Onion  - 1 (medium size, chopped) Green Chili - 1 no: (chopped) Ginger - 1 small piece Garlic - 3-4 petals Grated Coconut - 1/2 cup Cumin Seeds - 1 tsp Turmeric Powder - 1/2 tsp Oil - 3 tbsp Mustard    Seeds - 1 tsp Curry Leaves - 3-4 stems Salt - as required Water - 1/4 cup Preparation Method Split the snake gourd and remove the seeds. Peel the skin of the snake gourd and wash to clean. Cut snake gourd in to thin pieces. Grind grated coconut, cumin seeds, ginger, garlic and turmeric powder (3-4 whip is sufficient). In a kadai bring oil to hat and splutter mustard seeds. Add onion, green chili, red chili, curry leaves and saute for 3-4mins: in medium flame. Add snake gourd and saute for another 3-4mins:. Add coconut mix and salt and mix well. Add water and mix well and bring everything to boil. Bring down the flame to low and close the lid. Cook for 10mins: stirring occasionally. 'Padavalanga Thoran' is rea

Ingredients Carrot - 250 gms Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Green Chili - 2 nos: (split) Curry Leaves - 2-3 stems Salt - as required Oil - 3 tbsp Mustard Seeds - 1/2 tsp Preparation Method Peel the carrot skin and wash. Cut carrot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the carrot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add carrot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 5-6mins: stirring in between. Remove from flame and  Carrot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

Ingredients Long Beans - 5-6 nos: Drumstick - 1-2 nos: Onion - 1 no: (medium) Tomato - 1 no: (small) Grated Coconut - 1 cup Chili Powder - 1 tsp Coriander  Powder - 1 tsp Garam Masala -  1 tsp Turmeric  Powder - 1/4 tsp Salt - as required Coconut Oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2-3 stems Water - 1 cup Preparation Method Cut onion, tomato, long beans and drumsticks to equal size pieces. In a pan roast grated coconut in low-medium flame. When the coconut turns to light brown add chili powder, coriander powder, garam masala and turmeric powder and mix well in low flame for 2-3mins: Remove from flame and let coconut to cool down. Grind the coconut by adding some water to make a fine paste. In a kadai bring oil to heat and splutter mustard seeds. Add onion. long beans, drumstick and curry leaves and saute well in medium flame. Add salt and water and cook the vegetables in low flame by keeping the lid closed. Once the vegetables are almost cook

Ingredients Beetroot - 1 big (grated) Pepper Powder - 1/2 tsp Grated Coconut - 1/2 cup Green Chili - 1 no: (splited) Oil - 2 tbsp Mustard Seeds - 1/2 tsp Curry leaves - 1-2 stems Turmeric Powder - 1/4 tsp Salt - as required Preparation Method In a non-stick pan bring oil to heat and splutter mustard seeds. Bring down the flame to low and add green chili and curry leaves and fry for 1 min:. Add grated beetroot, coconut, pepper powder, turmeric powder and salt and mix well. Close the lid and cook for 10mins: in low flame stirring in between. (sprinkle some water if beetroot become so dry and not getting cooked well). 'Beetroot Thoran' tastes good with rice and rice soup (kanji).

Ingredients Chena (Elephant Yam) - 250 gms: Vanpayar (Cow Peace Chunk) - 100 gms: Pepper Powder - 2 tsp Turmeric Powder - 1/2 tsp Grated coconut - 1 cup Garlic - 5-6 petals Cumin Seeds (Jeerah) - 1 tsp Red Chili - 3 nos: Curry Leaves - 2-3 stems Raw Rice - 5 tsp Coconut Oil - 4 tbsp Preparation Method Wash and soak  Vanpayar (Cow Peace Chunk)   for 4-5 hrs: Clean  Chena (Elephant Yam) and cut into small pieces. Grind coconut, cumin seeds and garlic and keep it aside. (4-5 whip is enough). Add chena and vanpayara in a pressure cooker. Add peeper powder, turmeric powder, salt and water cook for 15mins:. (After the first whistle, reduce the flame to low and then cook. Water level should be below the chena-vanpayar level). Once the pressure released, open the lid and mash chena-payar with wooden spoon. Add coconut paste and mix well. Cook for 5mins: in low flame. Transfer the contents to a serving bowl. In a pan bring oil to heat and splutter mustard seeds. brin

Ingredients Dosa rice / Sona masoori rice - 1cup Coconut - 1/2 portion (grated) Cumin seed (jeerah) - 1tsp Yeast - 1tsp Steamed Rice - 1/4 cup Salt - 1/2 tsp Sugar - 1 tsp Milk / Coconut Milk - as required Preparation Method Wash and soak the rice for 4-5hrs. Grind soaked rice, steamed rice, grated coconut, cumin seeds, yeast and sugar by adding sufficient water. (Batter should be as thick as dosa batter). Keep the batter aside for 5-6hrs to ferment. Add salt and mix well. Add milk / coconut milk to loosen the batter (if required). Bring the 'appam kadai' to heat. Pour one deep spoon of batter and rotate the kadai to make spread the batter. Close the lid and cook 'palappam' in low or medium flame. The soft and crispy 'palappam' is ready to be served with chicken curry / egg masala / green peas curry / mushroom masala.

Ingredients Dosa Rice / Sona masoori Rice - 1 1/2 cup Urud Daal - 1/2 cup Chana Daal - 1/2 cup Red Chili - 6 nos: Fenugreek - 1/2 tsp Small onion - 20-22 (chopped) Curry leaves - 5-6 stems (chopped) Salt - as required Ghee -  as required Preparation Method Wash and soak rice, urud daal and chana daal for 5-6 hrs. Grind together  rice, urud daal, chana daal  , red chili and fenugreek by adding sufficient water. (Batter consistency should be same as that of dosa batter). Add chopped small onion, curry leaves, salt to the batter and mix well. In a non-stick tawa pour one ladle of batter and make dosa by applying ghee on both the sides. 'Ada dosa' can be served with coconut chutney.

Ingredients Grated Coconut - 1 cup Red Chili - 4 nos: Ginger - 1 small piece Coconut Oil - 2 tsp Mustard Seeds - 1/2 tsp Curry leaves - 2-3 stems Small Onion - 4 nos: (chopped) Salt - as required Preparation Method Grind grated coconut, ginger and 2 red chili by adding sufficient water. In a kadai bring coconut oil to heat and splutter mustard seeds. Saute small onion, curry leaves and 2 red chili in medium flame. Add grounded coconut and salt and mix well. Once the boil start coming from the sides of the kadai, remove from flame and mix well. Coconut chutney is ready to be served with dosa / ghee roast / onion roast / masala dosa / ada dosa / idly.

Ingredients Boiled Egg - 5nos: Onion - 2 medium (chopped) Tomato - 1 medium (chopped) Ginger-garlic paste - 1tsp Curry leaves - 1-2 stems Oil - 5 tbsp Mustard seeds - 1 tsp Turmeric powder - 1/2tsp Egg masala /  Chicken masala - 3tsp Salt - as required Water - 3/4-1cup Preparation Method In a non-stick pan bring oil to heat and splutter 1/2tsp mustard seeds. Add chopped onion, tomato and ginger-garlic paste and cook for 5-6mins: in medium flame, stirring in between. Remove from flame and let that to cool for 5mins: Grind the onion-tomato mix using mixer grinder. (Don't make fine paste, 2-3whips will be sufficient). In a non-stick pan bring oil to heat and splutter  1/2tsp mustard seeds. Add onion-ginger paste and cook for 5mins: in medium flame. Add turmeric powder,    egg/c hicken masala and curry leaves and saute for 1min:. Add water and salt and bring to boil. (water can be added based on the thickness that you want for gravy). Make some slits on the

Ingredients Mushroom - 200gm Onion - 2 medium (chopped) Ginger-garlic paste - 1/2tsp Kashmiri Chili powder - 1tsp Chicken Masala - 1tsp Tomato sauce - 2tsp Salt - as required Mustard seeds - 1/2 tsp Oil - 3tbsp Turmeric powder - a pinch Curry leaves Coriander leaves Preparation Method Slice each mushroom into 4 or 6 pieces and soak in water (add pinch of salt and turmeric powder) for 15mins:. Remove mushroom from water and drain excess water. In a non-stick kadai bring oil to heat and splutter mustard seeds. Add chopped onion, ginger-garlic paste, curry leaves and coriander leaves and mix well. When the color of onion starts turning to light brown, add kashmiri chili powder and chicken masala and fry for 2mins: in low flame. Add sliced mushroom, tomato sauce and salt and mix well. Cook for 2-3mins: in low flame. Add 1/2glass of water and close the lid. Cook for 10mins: stirring in between. Once the mushrooms got cooked well and gravy become thick, remov

Ingredients Raw Noodles - 200gms Onion - 2 nos: Carrot - 2 nos: Ginger-garlic paste - 1/2 tsp Vegetable Masala -1 tsp Soya Sauce - 3 tsp Oil - 3-4 tbsp Salt - as required Preparation Method In a pan bring 1ltr of water to boil and add noodles. Add salt and 1tbsp of oil and cook for 5mins: (stir in between). Remove from flame and transfer the noodles to a strainer and keep it aside for 10mins:. Cut onion and carrot to thin slices. In a non-stick pan/kadai bring 3tbsp of oil to heat. Add onion, carrot and ginger-garlic paste and mix well. Once onion turns transparent and vegetable masala and  fry for 1min: in low flame. Add soya sauce and mix well. Add cooked noodles and mix well using fork. Cook for 5mins: in low flame, stirring in between. Serve hot veg: noodles with tomato sauce.

Ingredients Fish - 1/2 Kg Chili Powder - 3 tbsp Turmeric Powder - 1/2 tsp Fenugreek Powder - 1 tsp Coriander Powder - 1tbsp Garlic - 1 clove (Peeled & chopped) Ginger - 1 medium piece (chopped) Curry leaves - 4-5 stems Tamarind - 4-5 pieces Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Salt - as required Water - 3-4 cups Preparation Method Cut the fish into curry pieces and wash and clean. (While cleaning the fish add some vinegar/lemon juice/salt). Keep aside the fish in strainer in remove excess water from fish. In a deep pan (preferably the fish kadai made out of clay) bring oil to heat and splutter mustard seeds. Add curry leaves chopped ginger and garlic and fry for 4-5mins: in low flame. Add chili powder, turmeric powder and fenugreek powder ad fry for some more time.(Instead of these powders you can use 4tbsp Fish Masala). Once the color of the chili powder starts turning add water, salt and tamarind and bring that to boil. Add fish pieces and cook

Ingredients Dosa rice / sona masoori rice - 1cup Coconut - 1/2 portion (grated) Cumin seed (jeerah) - 1tsp Yeast - 1tsp Steamed Rice - 1/4 cup Salt - 1/2 tsp Sugar - 1cup Ghee - 1tsp Cashew nut Raisins Preparation Method Wash and soak the rice for 4-5hrs. Grind soaked rice, steamed rice, grated coconut, cumin seeds, yeast, water and 1tsp of sugar together. Batter consistency should be same as that of idly batter. Keep the batter aside for 5-6hrs to ferment. Add salt and mix well. Add 1cup of sugar and mix well and keep aside for 10mins: Apply ghee to a 1inch tall steel tray and pour the batter. Garnish with cashew nut and raisins. bring water to boil in a steamer and place the tray and close the lid. Cook for 5mins: in high flame and then cook for 10mins: in low flame. ( Prick the center of the vatatyappam with a sharp knife/fork. If the batter is not getting sticked to the knife the vattayappam is cooked well). Remove from the flame, let it to cool down. Cut

Ingredients Brinjal - 250gm (chopped) Onion - 2 medium (chopped) Tomato - 2 medium (chopped) Ginger-garlic paste - 1 tsp Cumin seeds (jeerah) - 1 tsp Garam masala - 1 1/2 tbsp Vegetable Masala - 1tbsp Turmeric powder - 1/2 tsp Sunflower oil - 5 tbsp Salt - as required Coriander leaves Preparation Method In a non-stick pan bring oil to heat and sputter cumin seeds. Reduce the flame and and add ginger-garlic paste. Once the color of the  ginger-garlic paste starts turning to light brown add chopped onions and mix well. Once the onion become transparent, add turmeric powder, vegetable masala and 1tbsp of garam masala and mix well. Add chopped brinjal, tomatoes and salt and mix well. Bring down the flame to low and keep the lid closed. Mash the brinjal and tomato in between and cook for 20-25mins:  Once the brinjal got cooked well add 1/2tsp of garama masala and finely chopped coriander leaves. Mix well and remove from flame. Brinjal dry gravy is ready to be serve

Ingredients Tur Daal - 1 cup Potato - 1 big Raw banana - 1 big Beans - 5-6nos: Drumstick - 2nos: Ladies Finger - 2nos: Carrot - 2nos: Ginger - 1 small piece (chopped) Turmeric powder - 1/2 tsp Salt - as required Coconut Oil / Sunflower Oil - 2-3tbsp Mustard seeds - 1/2 tsp Curry laves - 3-4 stems Chili powder - 4tsp Asafoetida powder - 1/4tsp Red chili - 2-3nos: Preparation Method Clean the vegetables and cut them to medium size pieces. Wash the tur daal and soak for 30mins: In pressure cooker add tur daal, vegetables, salt, turmeric powder, ginger and water. Close the lid and put the weight and cook for 20mins (2whistles). Once the pressure goes remove the lid. In a deep pan bring oil to boil and splutter mustard seeds. Bring down the flame to low and add curry leaves and red chili and fry for 1min:. Add chili powder and a safoetida powder and fry for 1min:. Add the cooked daal and vegetables and mix well. Add salt if required. (If the sambar is too thic

Ingredients Par Boiled Rice (Idly Rice) - 3 cups Urud Daal - 1 cup Steamed Rice - 1/2 cup Salt - as required Oil - as required Preparation Method Wash and soak the rice and urud daal together for 5-6hrs. Grind the soaked rice and urud daal by adding steamed rice and water. Keep the batter overnight. Add salt to the batter and mix well. In an idly cooker or steamer bring water to boil. Apply oil to the idly tray and pour batter. Place the idly tray in the idly cooker and close the lid and cook for 5mins: in high flame. Bring down the flame to medium and cook for another 5mins: The soft and hot idly is ready to be served with sambar/chutney.

Ingredients Curd - 1/2 ltr Green chili - 2 nos (split through the middle) Ginger - 1 medium piece (chopped) Garlic - 8-10 petals (chopped) Red chili - 2 nos: Curry leaves - 2-3 stems Fenugreek powder - 1/2 tsp Cumin powder  - 1/2 tsp Turmeric powder -  - 1/2 tsp Coconut Oil - 2tbsp Mustard seed - 1/2 tsp Salt - as required Preparation Method Beat the curd using had held beater or in mixer to make lump free curd. In a deep pan bring coconut oil to heat and splutter the mustard seeds. Add green chili, red chili, ginger, garlic and curry leaves and fry in low flame. Once the ginger and garlic started turning the color add fenugreek powder, cumin powder and turmeric powder and fry for 1min:. Add curd and mix well continuously. Once the sides of the curd start boiling remove from the flame. Let the pulissery to cool down for 5mins: and then add salt and mix well. The yummy pulissery is ready to be served with red rice. Note: Once the mustard seeds spluttered, bri

Ingredients Green peas - 250gm Onion - 1 (chopped) Green chili - 2 (chopped) Grated Coconut - 1 cup Ginger - 1 small piece Turmeric powder - 1/2 tsb Egg - 2 nos: Salt - as required Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2-3 stems Red chili - 2 nos: Preparation Method Cook green peas by adding a pinch of salt and turmeric powder. Drain the entire water from green peas. Beat the eggs by adding a pinch of salt and keep it aside. Blend coconut, ginger and turmeric powder and keep it aside. In a a non-stick kadai, bring oil to heat and splutter mustard seeds. Add red chili, chopped onion, green chili and curry leaves and cook for 5 mins: in medium flame. Once onion start becoming transparent, add cooked green peas and coconut mix. Add salt for taste. Mix well and close the lid and cook for 5 mins: in low flame. After 5mins: remove the lid and mix once again and keep the green peas mix to the sides of the kadai. Pour the egg mix to the center

Ingredients For Paratha Atta (Wheat flour) - 2 cups Salt - as required Hot water - as required Oil / Curd - 2 tbsp For Filling Potato - 2 nos: Onion - 1 (chopped) Ginger - 1 small piece (chopped) Coriander leaves - handful (chopped) Curry leaves  - handful (chopped) Mustard seeds - 1/2 tsp Oil - 2 tbsp Salt - as required Butter - 2 tbsp Preparation Method Mix Atta, Salt and  Oil / Curd and make the dough by adding hot water. Keep the dough aside for 30-45mins: For filling, boil potatoes and remove the skin and then mash the potatoes. In a non-stick pan, bring oil to heat and splutter the mustard seeds. Add chopped onion and ginger and cook for 5mins: in medium flame. Add coriander leaves, curry leaves and mashed potatoes and mix well and cook for another 2-3mins: in medium flame. Add salt to taste and mix well. Remove from flame and let the filling to cool down. Divide the dough into lemon size portions. Take each portion and roll it to small circles.

Ingredients Green peas - 1 cup Onion - 1 (big, chopped) Tomato - 1 (chopped) Curry leaves - 2 stems Salt - as required Chili Powder - 1tsp Coriander Powder - 3 tsp Garam Masala - 1 tsp Turmeric Powder - 1/2 tsp Red Chili - 2 nos: Oil - 2 tbsp Mustard seeds - 1/2 tsp Preparation Method Wash and soak green peas for 4-5hrs and pressure cook the same with salt and turmeric powder. Heat oil in a pan and splutter mustard seeds. Add chopped onion, tomato, red chili and curry leaves to the oil and saute well. Once onion start turn to light brown, reduce the flame and add chili powder, coriander powder and garam masala. Mix the ingredients well. Once the smell of chili powder started coming, add cooked green peas and mix well. Add salt for taste. You can add some more water, if you want a loose gravy. Close the lid and cook in low flame for 5-10mins: The spicy green peas curry is ready to serve with Chappathi / Roti / Idiyappam.

Ingredients Rice Flour - 3 cups Boiled Water - 4 cups Salt - as required Preparation Method Mix Rice Flour and Salt Add Boiled water to the rice flour cup by cup and make thick dough. Squeeze rice dough using 'Idiyappam Achhu' to the Idli tray. Keep an Idli cooker on the stove and boil some water. Once water starts boiling keep the Idly tray and close the lid. Cook for 5mins: in high flame and then put the flame to low and cook for another 5mins: Serve hot with Egg Masala / Chicken curry / Green peas curry / Kadala (Bengal Gram) Curry. Note: The Rice Flour- Water proportion for Idiyappam is 3:4