Achu's Recipes

Ingredients Pineapple (ripe) - 1 medium (crushed or finely chopped) Green Chili - 2-3 nos: (chopped) Turmeric Powder - 1/4 tsp Grated Jagery or Sugar - 2 tsp (optional) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustard to this paste and give 2-3 pulses. Keep this paste aside. Add crushed pineapple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well. Add jagery or sugar if you like more sweet. Cook till the pineapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked pineapple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone. Remove from the flame and let it to cool fo

Its vacation time....... Your kids will always demand for some snacks to have during their play time.... Here is a simple, but delicious snack / sweet for your kids.... Enjoy the vacation...... !!! Ingredients Beaten Rice - 250 gms Jagerry - 200  gms Grated Coconut - 2 cups Crushed Cardamon - 1 tsp Ghee - 1 tbsp Chana Daal - 2 tbsp Kismis - 3tbsp Preparation Method Make jagerry syrup by adding 1/2 glass of water, remove the  sediments add add to a wok. Roast chana daal and kismis in ghee and keep aside. Boil the jagerry syrup, stirring continuously. When the syrup starts thickening add grated coconut and mix well. When the coconut got cooked, bring down the flame to low and slowly add beaten rice by stirring. Switch off the flame, mix till beaten rice is coated well with jagerry and coconut. Add crushed cardamon, roasted chana daal and kismis, mix well. If you keep aval Vilayichathu in a clean air tight jar, it will stay for 1 week. Serve yummy Aval Viliyaichathu

        D ifferent dishes with raw jack fruit is very popular in Kerala at the beginning of jack fruit season.  When unripe (green), it is remarkably similar in texture to chicken, making jack fruit an excellent vegetarian substitute for meat.  It's a good idea to oil your knife and hands first before cutting, as the fruit is very sticky. Ingredients Pottu Chakka (Unripe  Jack fruit ) - 1 nos: Grated Coconut - 2 cups Turmeric Powder - 1/2 tsp Cumin - 1 tsp Garlic - 10 petals Green Chili - 3-4 nos: Coconut Oil - 3 tbsp Red Chili - 2-3 nos: Urud Daal - 1 tbsp Mustard - 1/2 tsp Curry Leaves - as required Salt  - as required Preparation Method Remove the outer green part of the jack fruit and cut into medium pieces. Wash clean and remove excess water. Add salt and a pinch of turmeric powder to the jack fruit, sprinkle same water and cook for 8-10mins: in low flame. (Or you can steam for 10mins:). Let that to cool down. Take small portions of jack fruit pieces

Ingredients Vermicelli (Roasted) - 200 gms Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Oil - 3-4 tbsp Curry Leaves - as required Salt   - as required Cashew / Raisins / Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add vermicelli and a pinch of salt and cook till  vermicelli  is 90% cooked. Transfer the vermicelli to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, green chili, ginger and curry leaves and saute till the onion becomes golden brown. Add cooked vermicelli, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame and serve with grated coconut / roasted cashew or raisins.

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Ingredients Kaada (Quail) - 4 nos: Ginger-Garlic Paste - 2 tsp Pepper Powder - 2 tbsp Garam Masala - 1 tbsp Chili Powder - 1/2 tbsp Coriander Powder- 1/2 tbsp Lemon - 1-2 nos: Salt - as required Oil - to fry Preparation Method Clean Kaada and make some slits on each kaada. In a bowl take garam masala, chili powder, coriander powder, ginger-garlic paste, pepper powder, salt and make a fine paste by adding lemon juice. Apply this to the paste to each kaada. Keep aside at least one hour to marinate, refrigerate it if possible. In a wok bring oil to heat and fry kaada, stirring in between, till it got cooked. Remove kaada from oil and keep aside to drain excess oil. Garnish with capsicum / tomato / onion. The delicious Kaada Fry is ready.

For preparing Nurukku Gothambu Payasam you need so much of patience, because it takes minimum one hour to get cooked. But I am sure that your efforts will get paid by the taste. Ingredients Broken Wheat - 1 cup Jaggery - 250 gms: Coconut - 1 (grated) Cardamon Powder - 1 tsp Dried Ginger Powder - 1 tsp Ghee - 2 tbsp Cashew - as required Kismis - as required Preparation Method Cut jagerry into small pieces, add some water, boil and melt, remove  sediments using  strainer  and keep aside. Extract 1 cup of first milk, 1 and 1/2 cup of second milk and 2 cups of third milk from grated coconut and keep aside in separate bowls. Wash clean broken wheat and put that into a large cooking vessel (preferably Uruli). Add third set of coconut milk and cook broken wheat, stirring in between. When the wheat got half cooked add jaggery syrup and cook. When it start thickens add 2nd coconut milk and cook in low flame. When the wheat got cooked and the payasam thickens add 1st coconu

Traditionally, Pesaha Appam is served in a ceremonial manner on Passover night in Syrian Christian households. The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha Paal (Passover milk), and serves it to the other family members. The Pesaha Appam is derived from the ancient bread of Jewish tradition. It has survived and continued as a tradition by the Nasranis that migrated to Kerala from the levant in the early days of Jewish Christianity.During Passover the Saint Thomas Nasrani Christian prepare bread without yeast in accordance with the Jewish commemoration of Pesahah or Passover. This unleavened bread is prepared only for Passover and is called as Pesaha Appam or Passover unleavened bread. This was also followed by the Malabar Yehuden or Malabar Jews of Kerala. Ingredients for Pesaha Appam Dosa Rice / Sona Masoori Rice - 2 cups  Urud Daal - 1/2 cup  Grated Coconut - 1 cup  Shallots (Small Onion) - 4 nos:  Garlic - 3 petals  Cumin - 1/2 tsp  S