Achu's Recipes

Ingredients Kada Chakka (Bread F ruit ) - 1 nos: Grated Coconut - 2 cups Turmeric Powder - 1/2 tsp Cumin - 1 tsp Garlic - 5 petals Green Chili - 2-3 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 skin of the bread fruit and cut into medium pieces. Wash clean and remove excess water. Add salt and a pinch of turmeric powder to the bread fruit, sprinkle same water and cook for 4-5mins: in low flame. (Or you can steam for 5mins:). Let that to cool down. Take small portions of bread fruit pieces and crush them (2-3 whips will be sufficient) and keep aside. Crush together grated coconut, green chili, turmeric powder, cumin and keep aside. In a wok bring oil to heat, splutter mustard seeds, add urud daal, red chili and fry in low flame. When the urud daal become slightly brown add curry leaves and mix well. Add crushed bread fruit and mix well

Celebrating 10,000 page views with this Chocolate cake........ I started writing this blog on last week of Dec: 2011. I am so happy that my blog got 10,000 page views with in 1yr of time.... Thank you all for your support........ Ingredients Eggs - 2no: Sugar -  85gms Self Raising Flour -  40gms   Coco Powder -  15gms   Vanilla Essence -  1tsp   Melted Butter -  3tbsp   Preparation Method Grease and dust a 7" diameter cake tray. Sieve the flour and coco together. Beat the eggs and sugar very well until thick and double in quantity  (beat for 4-5 min.) Add the flour, melted butter, essence. Mix with a wooden spoon. Pour the mixture into the prepared tin. Bake in a hot oven at 400degree F (200degree C) for 10 minutes.  Then reduce the temperature to 350 degree F (180degree C)  and bake for a further 7 minutes (or till the tooth pick inserted comes out clean). Allow cake to cool, cut it and enjoy Chocolate Cake.

Ingredients Ash Gourd - 1 cup (thinly sliced) Green Chilly - 1-2 (slit lengthwise) Red Cow-pea Beans - 3 tbsp Thick Coconut Milk - 1/4 cup  Thin Coconut Milk - 1/2 cup Salt - as required Coconut Oil - 2 tsp Curry Leaves - 4-5 nos: Preparation Method Soak the beans in water for 4-5hrs and cook in a pressure cooker. Drain the excess water and keep aside. Cook the ash gourd and green chilies in thin coconut milk adding enough water till the vegetables are soft. Mix in the cooked beans and salt to taste and let it come to a boil. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and crushed curry leaves. Kerala's festive special Olan is ready to serve with rice.

Ingredients Wheat Flour - 1 cup Sugar - 1/2 cup Almonds - 1/2cup (finely chopped or crushed) Unsalted butter - 1/2 cup (melted) Vanilla Essence  - 1/2 tbsp Milk - 2 tbsp Baking Soda - 1/4 tsp Salt - a pinch Preparation Method Mix wheat flour, salt and baking soda, add butter and make a dough. Keep aside the dough for about 10-15mins: Pre-heat oven to 200 degrees C. Divide the dough in to small balls.Now press each ball between your palms to from a cookie. Repeat the procedure for the remaining balls and spread them in a cookie pan. Bake them for 15 mins. Brush milk over each cookies and bake for 5-10mins: or until cookies turn into light brown color. Remove from oven, let the cookies cool down for about 15 mins. Healthy and delicious cookies is ready to serve.

Ingredients Capsicum( Bell Pepper) - 2nos: Onion - 1 no: (chopped) Tomato - 2 nos: (chopped) Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Cumin seeds - 1/4 tsp Salt - as required Oil - 2tbsp Fresh Cream - 1/2 cup Coriander Leaves - 10-12  nos: Preparation Method Wash and cut capsicum into medium pieces. Heat oil in a frying pan and splutter cumin seeds. Add chopped onions and fry till golden brown. Add ginger-garlic paste and saute till the smell goes off. Add chopped tomatoes and mix well. Close the lid and fry till they are mashed and pulpy. Add capsicum and fry till they soft and cooked ( before they turn mushy and are firm). Add salt and pepper powder. Mix well and fry together for 2-3mins:. Bring down the flame to low, add fresh cream and mix well. Switch off the flame when it starts boiling. Add coriander leaves and mix well. The creamy Capsicum Masala taste good with Roti / Chappathi.

Ingredients For Mint Chutney Grated Coconut  - 1/2 cup Green Chilies - 2-3 nos: Mint Leaves -  8-10 leaves Salt - as required For Veg Filling Potato - 2 small (boiled and mashed) Onion - 1 small (finely chopped) Carrot - 1 medium (grated) Pepper Powder - 1/2 tsp Oil - 2 tsp Salt - as required For Sandwich Bread (white or brown) – 10  slices  Preparation Method Add all the ingredients for chutney into a mixer,  grind to a smooth paste without adding water and keep  aside. Bring oil to heat in a pan  and saute chopped onion. Add grated carrot, salt and saute for 2mins: Add mashed potato, pepper and mix well. Remove from flame and keep aside to cool. Cut the edges of the bread slices with a wet knife. Spread the mint chutney onto one slice and the potato filling (thick layer)onto the other slice. Place one over the other and cut into triangles.  Enjoy the yummy, healthy Veg and Mint Sandwich!!!