Achu's Recipes

Today, its the Birthday of my beloved Husband. Its lent time, so we are not using non-veg:.... So I decided to make an Eggless Chocolate Cake with Chocolate Frosting for him.... Ingredients For Cake All Purpose Flour (Maida) - 1 and 1/2 cups (150 gms) Coco Powder - 1/2 cup (50 gms) Thick Curd - 1 cup (250 ml) Powdered  Sugar - 1 cup (200 gms) Baking soda - 1/2 tsp Baking powder - 1 tsp Butter - 100 gms (in room temp:) Vanilla essence - 1 tsp For Chocolate Frosting (Optional) Fresh Cream - 50 ml Semi Sweetened Dark Chocolate - 50 gms: ( g rated) Butter - 25 gms: Preparation Method Sieve together maida and coco powder twice and keep aside. Cream sugar and curd until sugar completely dissolves.  Add baking powder, baking soda to the curd mixture and mix well. Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,butter and mix well.  Next slowly add maida-coco powder mix in portions at a time and blend with wet ingred

Ingredients Maida (all purpose flour) - 200 gms. (2cups) Butter or Ghee - 80 gms (less than 1/2 cup) Condensed Milk - 1 cup (200 gms) Milk - 1 cup (200 gms) Sugar - 100 gms. (powdered 1/2 cup) Baking Powder - 1 tsp Baking Soda - 3/4 tsp Vanilla Essence - 1 tsp Preparation Method Sieve maida, baking powder, soda all together two times and keep aside.  Melt the butter or ghee and powder the sugar. Take sugar, butter on a big glass bowl and beat them well for 2-3 mns:. Add condensed milk in the mixture and beat it again.  Keep on adding little little maida baking powder mix into the batter (lumps should not be formed while mixing it). Keep on adding milk to the mixture as per the requirement to get the right consistency.  Add vanilla essence and beat the batter for 2 mns:. Grease a baking pan and pour the batter to the pan. Preheat the oven on 180 celcius. Place the pan in the oven and set the timer for 25 minutes.  Lower down the temperature to 160 celcius after

Ingredients Cauliflower - 1 medium Onion - 1 medium (chopped) 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 In a vessel take some lukewarm water and add l tbsp of vinegar and salt to that and keep aside. Cut the cauliflower into small pieces and add to lukewarm water and keep aside for 10-15mins:. Wash clean the cauliflower and keep aside. 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 cleaned cauliflower and onion and saute for 2-3mins: in medium flame stirring in between. Add coconut mix and salt and mix well. Sprinkle some water and mix well. Close the lid and cook in low flame stirring in between.   (Sprinkl

Ingredients Small Onion (Shallots) - 15-20 nos: Coconut - 1/2 portion grated Chili Powder - 1 tbsp Coriander Powder - 2 tbsp Turmeric Powder - 1/2 tbsp Tamarind - 1/4 lime size Coconut Oil - 3-4 tbsp Salt - as required  Curry Leaves  - as required  Mustard Seeds - 1/2 tsp Preparation Method Remove the skin of onion, wash clean and cut into 2-3 pieces. Heat a pan and add grated coconut, and fry in medium flame, stirring continuously. When the coconut become golden color, bring down the flame to low and fry till it become brown in color. Add chili powder, coriander powder, turmeric powder and mix well and fry for another 2mins:. Remove from the flame and let it to cool down. Grind the coconut and turmeric by adding some water, make fine paste and keep aside. In a cooking pan / kadai bring oil to heat and splutter mustard seeds. Add onions, curry leaves and mix well. When the onion become transparent add grated coconut mix and water. (add water according to the gra

Ingredients Potato - 3 nos: Grated Coconut - 1 cup Black Pepper - 2 tsp Fennel Seeds / Sweet Cumin - 1 tsp Salt - as required Coconut Oil - 2 tbsp Curry Leaves - as required Mustard Seeds - 1/2 tsp Red Chili - 2 nos: Preparation Method Peel potato, cut into medium size pieces and cook well. Mash the cooked potatoes with wooden spoon and keep aside. Grind together grated coconut, black pepper and fennel seeds and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add red chili, curry leaves and saute for 2mins: Add mashed potatoes, salt and cook for 5mins: in low flame. Add grated coconut, stir well and cook for another 5mins: in low flame. Remove from flame. Potato in Coconut gravy taste good with Pathiri / Ediyappam / Chappathi.

Ingredients Dosa Batter Potato - 2 nos: Carrot - 2 nos: Beans - 5-6 nos: Green Peas - 1/2 cup Onion - 2 nos:  Ginger - 1 small piece Green Chili - 2-3 nos: Turmeric Powder - 1/2 tsp Oil - 2-3 tbsp Mustard - 1/2 tsp Curry Leaves - as required Salt - as required Ghee  - as required Preparation Method  Clean potatoes, carrots and beans and cut into small pieces. Pressure cook potatoes, carrots, beans and green peas by adding turmeric powder and a pinch of salt (3-4 whistles). Once the pressure is fully released, ope the lid, drain the excess water (if there), mash the vegetables and keep aside. In a wok bring oil to heat, splutter mustard seeds, add finely chopped onion, green chili, ginger and curry leaves and saute well. When the onion becomes transparent add cooked vegetables and salt and mix well. Stir continuously till everything got mixed well and a nice smell comes out. Remove from flame and keep aside. Bring a dosa tawa to heat and pour a ladle full of

Ingredients Potato - 3 nos: Red Chili Powder - 1/2 tsp Pepper Powder - 1 tsp Turmeric Powder - 1/4 tsp Ginger-Garlic Paste - 1/2 tsp Oil - 3-4 tbsp Curry Leaves - as required Salt   - as required Mustard - 1/2 tsp Preparation Method Peel the potato skin, slice into small pieces, wash clean and drain excess water. Add chili powder, pepper powder, turmeric powder, ginger-garlic paste, salt, curry leaves to the potato, mix well and keep aside for 10-15mins: In a wok bring oil to heat and splutter mustard seeds. Add potatoes to the oil and saute for 3-4 mins: in low flame. Close the lid and cook for 8-10 mins:, stirring in between. Remove flame, add some curry leaves, stir well and keep the lid close for another 2-3mins: Easy Potato Mezhukkupuratti is ready to serve with rice.

Ingredients Kaada (Quail) - 500 gms (5 nos:) Ginger-Garlic Paste - 2 tsp Pepper Powder - 2 tbsp Garam Masala - 1 tbsp Chili Powder - 1 tbsp Coriander Powder- 1 tbsp Lemon - 1-2 nos: Onion - 2 big Tomato - 1 big Capsicum - 1 big Salt - as required Oil - to fry Coriander Leaves - as required Preparation Method Cut Kaada to medium size pieces, wash and drain water. In a bowl take garam masala, chili powder, coriander powder, 1tsp ginger-garlic paste, 1tbsp pepper powder, salt and make a fine paste by adding lemon juice. Add the kaada pieces to the paste and mix well. Keep aside at least one hour to marinate, refrigerate it if possible. In a wok bring oil to heat and fry kaada pieces, stirring in between, till it got cooked. Remove kaada pieces from oil and keep aside to drain excess oil. Cut onion, tomato, capsicum into medium size slices and keep aside. In a wok bring 3tbsp oil to heat. (You can use the oil used to fry kaada). Add onion, 1tsp ginger-garlic past

Dear Friends.. Here comes my 50th Post     When I started writing the blog, I never thought I can make this. Its your support, that made this possible.... Thank you all for the support, comments and feed back.....     I am so thankful to my beloved hubby, who supported and helped me to start this blog; and to my brother who is always there to appreciate and criticize me......       I request your support in future also.........     Thank you.... Thanks again....

Ingredients Raw Banana - 1 big Green Moong - 1/2 cup Grated Coconut - 1 cup Cumin Seeds - 1/2 tsp Turmeric Powder - 1/2 tsp Ginger - 1 small piece Garlic - 4-5 petals Coconut Oil - 3 tbsp Mustard - 1/2 tsp Green Chili - 1-2 nos: Red Chili - 2 nos: Curry Leaves - as required Salt - as required Preparation Method Wash and soak green moong for 3-4 hrs. Half cook the green moong and keep aside. Peel the outer skin of banana and cut into small pieces, wash clean and keep aside. Add grated coconut, cumin, ginger, garlic, green chili, turmeric powder to the chutney jar of the mixer, crush and keep aside. In a kadai / wok bring oil to heat and splutter mustard seeds. Bring down the flame to low and add red chili and curry leaves and saute. Add banana pieces, mix well and saute for 5mins: stirring continuously. Add half cooked green moong and cook for 2-3 mins:. Add coconut mix and mix well. Add salt and 1/2 cup water, mix well, close the lid and cook in low flame st

Ingredients All Purpose Flour (Maida) - 2 cups Egg - 1 no: Sugar - 1/2 cup Milk - 1 1/2 - 2 cups Baking Powder - 1/4 tsp Vanilla Essence/ Cardamon Powder - 1/2 tsp Salt - a pinch Preparation Method To a bowl add maida, baking powder, salt and mix well. Pour egg to a glass bowl and beat well using whisk or wooden spoon till it become smooth and creamy. Add sugar to the egg and mix well till the sugar dissolves completely. (You can add more sugar if you like sweeter pan cake). Add flour to the egg-sugar mix and blend slowly by adding milk little by little. Blend till the batter become smooth without any lumps. Add vanilla essence / cardamon powder to the batter and mix well. Keep the batter aside for 15mins:. Heat a non-stick tawa, and then bring the flame to low. Pour a ladle full of batter to the tawa. When one side got cooked, flip over and cook the other side. The Pan cake is ready to be served with fruits and honey / maple syrup.

Ingredients Bread - 10 slices Ginger - 1 medium pieces Green Chili - 2 nos: Curry Leaves -  as required Curd - 1 cup Fenugreek - 1/2 tsp Mustard -  1/2 tsp Red Chili - 2 nos: Oil - to fry Salt  - as required Preparation Method Dip each bread slices in water and remove the water by pressing with hand. To a bowl add bread slices, chopped ginger, green chili, curry leaves and salt. Mash the bread slices and mix all the ingredients and keep aside for  10 mins: In a frying pan / wok bring oil to heat. Take large lime size of bread mix and pat with hands to shape vada. Deep fry vada till it become golden brown in color. Remove from oil and keep aside to drain excess oil. In a pan bring 1tsp of oil to heat and splutter mustard seeds and  fenugreek seeds. Add red chili and curry leaves and mix well. Switch off the flame, add curd and stir continuously for 2mins:. Add salt to the curs and mix well. Pour the curd mix to a plate and keep vadas over that. The yummy, e

Ingredients Spitted Dates Almond / Cashew Grated Coconut Ghee - 2 tbsp (This recipe does not need any proportion of ingredients, I am not specifying the quantity of ingredients. You can take ingredients according to your wish) Preparation Method In a pan roast the grated coconut in low flame. Once the coconut become light golden brown remove from flame and keep aside to cool down. Powder the roasted coconut using hand and keep aside. Crush the dates in the chutney jar of the mixer grinder. In a pan heat ghee and roast cashew / almond and keep aside. To that ghee add crushed dates and mix well in low flames. Remove from the flame when the dates become soft and absorbs ghee fully. Keep aside the dates to cool down. Take medium lemon size portions from dates and flatten it using the palm. Keep one cashew / almond and roll it. Roll each dates ball in the powdered coconut. Now taste the yummy, yummy Dates Ball. You can keep this in a airtight container for one week.

Ingredients Carrot - 2 big Potato - 2 big Beans - 8-10 nos: Onion - 2 big Cauliflower - 1/2 portion Pepper Powder - 2 tsp Salt - as required Rice Flour - 1 cup All Purpose Flour (Maida) - 1/2 cup Water - as required Oil - to fry Preparation Method Peel the carrot and potato and cut into thin rectangular/triangular pieces. Remove the skin of the onion and cut into rectangular pieces and separate the layers. Split the beans through the middle ad cut into 1" pieces. Clean the cauliflower and cut into small pieces. Add salt and 1tsp of pepper to the vegetables; mix well and keep aside for 10-15mins: Mix rice flour, maida, salt and 1tsp of pepper powder and make a batter by adding water. (Batter should not be so thick or so loose). Add vegetables to the batter and mix well. In a deep pan bring oil to heat. Once the boil start boiling bring the flame to low. Take small portions of vegetables and put into oil. (No need to cover the vegetables wit batter; use the