Achu's Recipes

Ingredients Dried Shark - 250 gms Grated Coconut - 1 cup Chili Powder - 2 tbsp Coriander Powder - 4 tbsp Garam Masala - 1 tbsp Turmeric Powder - 1/2 tsp Coconut Oil - 2 tbsp Shallots (Small Onion) - 5 nos: (chopped) Curry Leaves - 4-5 stems Salt - as required Preparation Method Cut the shark into curry pieces and keep in water for 4-5 hrs: to remove the salt. Wash the shark pieces and keep aside. Roast the grated coconut in medium flame. Once the coconut become light brown add chili powder, coriander powder, garam masala and roast for 2mins: Remove from flame and keep aside to cool down. Once the coconut is in room temperature, grind that to a fine paste by adding some water. In a kadai (if you have clay pan, that will be good) cook the fish pieces for 10mins: by adding water and turmeric powder. (Water should be just to the level of fish pieces). Add the grounded coconut, stir well, close the lid and cook in medium flame.  Add salt, if required. You can add mor

Ingredients Whole Wheat Atta - 2 cups Grated Coconut - 1/2 cup Cumin - 1 tsp Sugar - 1 tsp Yeast - 1/2 tsp Salt - as required Water - as required Preparation Method Grind together the grated coconut, cumin, yeast and sugar by adding 1/4 cup of water. In a large bowl add atta and grinded coconut and mix well. Make the batter by adding water. (Batter consistency should be same as that of idly batter). Keep the batter aside for 5-6hrs to ferment. Add salt to the fermented batter and mix well. Heat a non-stick dosa pan and pour a ladle full of batter. When one side got cooked flip over and cook the other side also. The healthy Atta Appam is ready to serve with veg/non-veg gravy.

Ingredients Idly - 2 nos: Egg - 1 no: Corn Flour - 1 tbsp Rice Flour - 2 tbsp Ginger-Garlic Paste - 1/2 tsp Chili Powder - 1 tsp Garam Masala - 1 tsp Onion - 1 medium (chopped) Ginger - 1/2 tsp (chopped) Garlic -  1/2 tsp (chopped) Tomato  Sauce - 3 tbsp Oil - to fry Mustard - 1/2 tsp Curry Leaves - 2-3 stems Salt - as required Preparation Method Cut idly into square/rectangle/triangle pieces. Beat the egg and keep aside. Mix corn flour, rice flour, ginger-garlic paste, 1/2 tsp chili powder, 1/2 tsp garam masala and salt. Make a thick batter by adding egg to the above mix. (If you are a vegetarian you can use water to make batter). In a frying pan bring oil to heat. Dip idly pieces to the batter and deep fry. Remove idly pieces from oil and keep in a kitchen tissue to drain the excess oil. In a non-stick pan bring 1 tbsp of oil to heat and splutter mustard seeds. Add chopped ginger, garlic, onion and curry leaves and saute well in medium flame. Once the o

Ingredients Beetroot - 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 Remove beetroot skin and wash. Cut beetroot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the beetroot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add beetroot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 10mins: stirring in between. Remove from flame and  Beetroot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

Ingredients Sona Masoori Rice -  2 cups Carrot - 2 medium Beans - 4-5 nos: Potato - 2 medium Green Peas - 1/2 cup Clove - 4-5 nos: Black Pepper - 10-15 nos: Cinnamon - 1 stick Garama Masala - 1 tsp Salt - as required Ghee - 2 tbsp Water - 4 cups Preparation Method Wash and soak rice for 10mins: Transfer the rice to a strainer and keep aside for 15mins: Cut carrot, beans, potato into equal size pieces. If you are using dry green peas half cook the same and keep aside. In a pressure cooker bring ghee to heat and add clove, cinamon and pepper. Once the spices start spluttering and rice and vegetables and mix well in low flame for 5mins: Add garam masala and salt and mix well for another 2mins: Add 4 cups of water and close the lid. Cook till 2 whistles. Once the pressure fully released, remove the lid. The easy, nutritious, colorful Vegetable Rice is ready to be served with raita.

Ingredients Basmati Rice / Sona Masoori Rice -  1 cup Carrot - 1 medium Beans - 4-5 nos: Potato - 1 medium Green Peas - 1/4 cup Clove - 4-5 nos: Black Pepper - 4-5 nos: Cinnamon - 1 stick Garama Masala - 1/2 tsp Egg - 1 no: Pepper Powder - a pinch Salt - as required Ghee - 1 tbsp Water - 2 cups Preparation Method Wash and soak rice for 10mins: Transfer the rice to a strainer and keep aside for 15mins: Cut carrot, beans, potato into equal size pieces. If you are using dry green peas half cook the same and keep aside. In a pressure cooker bring ghee to heat and add clove, cinamon and pepper. Once the spices start spluttering and rice and vegetables and mix well in low flame for 5mins: Add garam masala and salt and mix well for another 2mins: Add 2 cups of water and close the lid. Cook till 2 whistles. Once the pressure fully released, remove the lid. In a bowl beat the egg by adding pinch of salt and pepper powder. In a bottom thick pan heat 4-5 drops of gh

Ingredients Dried Shark - 100 gms Pepper Powder - 1 tsp Red Chili Powder - 1/2 tsp Turmeric Powder - a pinch Grated Coconut - 1 cup Small Onion - 12-15 nos: Red Chili - 4-5 nos: Oil - to fry Salt - as required Curry Leaves - 4-5 stems Preparation Method Cut shark into small pieces and soak in water for 4-5hrs to remove the excess salt. Remove the fish from water and add pepper powder, turmeric powder, chili powder and mix well and keep aside for 15mins:. In a pan heat oil and fry fish in medium flame turning in between. Remove fish from oil and put in a tissue to remove excess oil. Fry the red chilies in the same oil and keep aside. Crush the grated coconut and red chili and keep aside. Crush small onions and curry leaves and keep aside. Mince the fried fish and keep aside. In a large bowl and minced fish, crushed coconut, red chili, small onion, curry leaves and mix well. Add salt if required (before adding salt, taste to check whether enough salt is there). Unakka Sravu Chutney taste

Ingredients Moong Daal - 2 cups Sugar - 1 cup All Purpose Flour (Maida) - 2 cups Turmeric Powder - 3/4 tsp Salt - a pinch Gingelly Oil (Sesame Oil)  - 1/2 cup Ghee - 4-5 tbsp (optional) Rice Flour - 4-5 tbsp Preparation Method Mix maida, salt and turmeric powder. Make a dough by adding hot water. Dough should be bit looser than chapati dough. Add gingelly oil to the dough and mix well. Keep the batter aside for 4-5 hrs. (Add more oil if the dough became dry). Wash and soak moong daal for 30mins: Pressure cook the moong daal by adding 3 cups of water. In a non-stick kadai add sugar and cooked moong daal and stir continuously. (Add ghee, if required) Cook in medium flame till sugar and moong daal blended well and the mixture start coming from the edges of the kadai. (we must be able to make balls with this mixture) Let the mixture to cool down. Make small lemon size balls out of the mixture. Take a small portion of the maida dough and press that gently with finger

Ingredients Raw Noodles - 250gms Onion - 2 nos: Carrot - 2 nos: Chicken Masala -1 tsp Soya Sauce - 3 tsp Oil - 3-4 tbsp Egg - 2 nos: Pepper Powder - 1/2 tsp Salt - as required Preparation Method In a deep vessel bring 1.5ltrs 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. Add a pinch of salt and pepper powder to the egg and beat well. In pan sprinkle some oil and pour the egg mixture. Scramble the egg and keep that aside. (you can make egg omelet and then cut that into small pieces also). 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 chicken masala and  fry for 1min: in low flame. Add soya sauce and mix well. Add cooked noodles and scrambled egg and mix all the ingredients using fork. Cook f

Ingredients Tur Daal - 100 gm Onion - 1 big (chopped) Tomato - 1 medium (chopped) Ginger-Garlic Paste - 1/2 tsp Turmeric Powder - 1/4 tsp Chili Powder - 1 tsp Garam Masala - 1 tsp Oil - 4-5 tbsp Mustard Seeds - 1/2 tsp Coriander Leaves - handful (finely chopped) Preparation Method Wash and soak daal for 30-45mins: Pressure cook (3-4 whistles) daal by adding turmeric powder. In a pan bring oil to heat and splutter mustard seeds. Add onion, tomato, ginger-garlic paste and saute in medium flame for about 6-7 mins: Add coriander leaves, chili powder and garam masala and saute for another 2mins: Add cooked daal and salt and mix well. Boil for about 5mins: in low flame. Delicious Daal Fry is ready to be served with chapathi / roti / plain rice.

Ingredients Green Peas - 1 cup Onion - 1 medium (chopped) Grated Coconut - 1/2 cup Green Chili - 1 no: Garlic - 4-5 petals Cumin - a pinch Turmeric Powder - 1/2 tsp Salt - as required Oil - 3 tbsp Red Chili - 2-3 nos: Curry Leaves - 3-4 stems Mustard Seeds - 1/2 tsp Preparation Method Pressure cook green peas by adding pinch of salt and turmeric powder and drain excess water. (If you are using dry green peas soak in water for 4-5 hrs and then cook). Blend together coconut, green chili, turmeric powder and cumin. In a non-stick kadai bring oil to heat and splutter mustard seeds. Bring down the flame to low and saute onion, red chili and curry leaves. Add cooked green peas and saute for 3-4 mins: Add coconut mix and salt and mix well. Keep the lid closed and cook for 5mins: in low flame. Remove from flame and Green peas Thoran is ready to be served with rice / rice soup (kanji) or even with chappathi.

Ingredients Dosa Rice - 3 cups Urud Daal - 1 cup Steamed Rice - 1/2 cup Salt - as required Preparation Method Wash and soak dosa rice and urud daal for 5-6hrs. Grind dosa rice, urud daal and steamed rice to make a fine batter. Keep the batter overnight for fermentation. Add salt to the fermented batter and mix well. Heat dosa tawa and keep the flame to medium. Pour a ladle full of batter to the non-stick tawa and spread from inside to outside in circular shape. When one side got cooked flip over and cook. (If you want you can apply some oil or ghee). Healthy and delicious dosa is ready to be served with sambar / chutney.

Ingredients Yam - 1/2 Kg Chili Powder - 1 tsp Pepper Powder - 1 tsp Turmeric Powder - a pinch Salt - as required Ginger - 1 small piece  (crushed) Garlic - 1 clove (crushed) Red Chili - 3 nos:  (crushed) Oil - 5-6 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - 5-6 stem Water - 1/2 cup Preparation Method Clean the yam and cut into equal size pieces. Half cook the yam by adding chili powder, pepper powder, turmeric powder, salt and water. In a frying pan bring oil to heat and splutter mustard seeds. Add ginger, garlic, red chili and curry leaves and saute for 2 mins: in ow flame Add cooked yam and mix well.  Spread the yam in the pan and let that to get dry in low flame. Once the yam starts turn into light brown remove from flame and serve with rice / rice soup (kanji).

Ingredients White Rice - 2 cup Egg - 1 no: Salt - a pinch Sugar - as required Oil - to fry Preparation Method Wash and soak the rice for 2-3 hrs. Grind together the rice and egg. Add some water if required. Batter consistency should be same as that of idly batter. Add salt to the batter and mix well. Add sugar and mic well (as much you need; if you don't want to add sugar avoid this step). In a pan bring oil to heat. Pour spoon full of batter to the oil and fry in medium flame, turning in between, till it become light brown. Remove from oil and your Muttassiru is ready to taste.

Ingredients Beans - 250 gm Onion - 1 medium  Green Chili - 2 nos: Red Chili - 2 nos: Grated Coconut - 1 cup Turmeric powder - 1/2 tsp Cumin Seeds - 1/2 tsp Garlic - 4-5 Petals Oil - 3 tbsp Curry Leaves - 2-3 stems Mustard -  1/2 tsp Salt - as required Water - as required Preparation Method Clean the beans and onion and finely chop them. Grind coconut, cumin, turmeric powder, garlic and green chili. (3-4 whip is sufficient). In a non-stick pan bring oil to heat and splutter mustard seeds. Add red chili and curry leaves and mix. Add chopped beans and onion and saute for 5mins: in medium flame stirring in between. Add coconut mix and salt and mix well. Add water and mix well. (Add 1/4 cup of water in the beginning, if the beans didn't get cooked add more water). Close the lid and cook in low flame stirring in between. Once the beans got cooked, remove the lid and dry out the excess water (if any) by stirring continuously in medium flame. Beans Thoran tastes

Ingredients Spring Onion - 1 bundle Green Chili - 1 no: Red Chili - 2-3 nos: Grated Coconut - 1 cup Curry Leaves - 2-3 stems (finely chopped) Garlic - 4-5 petals Turmeric Powder - 1/2 tsp Cumin - a pinch Mustard Seeds - 1/2 tsp Oil - 3 tbsp Salt - as required Preparation Method Remove the base portion of the spring onion, wash and let the water to drain fully. Finely chop spring onion. Grind grated coconut, turmeric powder, cumin, green chili and garlic. (3-4 whip is sufficient). In a pan, heat the oil and splutter mustard seeds. Add green red chili, curry leaves, spring onion and saute for 2-3mins: in low flame. Add coconut mix and salt and mix well. Keep the lid closed and cook for 5-6mins: in low flame stirring in between. The Spring Onion Thoran is ready to be served with rice / rice soup (kanji).

Ingredients Parava - 1/2 Kg Red Chili Powder - 2 tbsp Pepper Powder - 1 tbsp Turmeric Powder - 1/2 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Oil - to fry Preparation Method Clean the fish and make some slit on it. Mix red chili powder, pepper powder, turmeric powder, salt and ginger-garlic paste to make a thick batter (sprinkle some water or oil if required). Add the fish to the mix and mix well. Apply the chili mix into the slit. Keep the fish in refrigerator for 30mins:. In a deep frying pan bring oil to heat. (Add oil, so that the fish must be fully dipped in). Add fish and fry in medium flame till both the sides becomes slight brown. Parava fry is ready to be served with rice.

Ingredients Potato - 1 no: Beans - 5-6 nos: Carrot - 2nos: Green peas - 1/2 cup Onion - 1 no: (chopped) Cashew Nut - 20-25  Green Chili - 2 nos: (chopped) Coconut Oil - 5 tbsp Garam Masala - 1tsp Mustard Seeds - 1/2 tsp Salt - as required Curry Leaves - 4-5 stems Turmeric powder - a pinch Coconut Milk - 1 cup Preparation Method Cut potato, beans, carrot into equal size pieces. Cook  potato, beans, carrot, green peas by adding a pinch of turmeric powder. In a non-stick pan bring oil to heat and splutter mustard seeds. Add cashew nut, onion, green chili, curry leaves and saute well. When the onions become transparent add garam masala and cook for 2 mins: Add cooked vegetables and salt, mix well and cook for 4-5mins: in medium flame. Bring the flame to low and add coconut milk and stir continuously. Once the boil star coming from the sides of the pan remove from the flame. Vegetable stew is ready to be served with Appam / Chapathi / Porotta.

Ingredients Dosa rice / sona masoori rice - 1cup Coconut - 1/2 portion (grated) Cumin seed (jeerah) - 1tsp Yeast - 1tsp Steamed Rice - 1/4 cup Sugar - 1 tsp Salt - 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. Bring a non-stick tawa to heat and pour one deep spoon of batter (don't spread the batter using spoon). Cook both the sides of the appam by turning in medium flame. The soft and yummy appam is ready to be served with chicken curry / egg masala / green peas curry / mushroom masala / vegetable masala.