Achu's Recipes

Ingredients Brown Chickpeas / Kabuli Channa – 1 cup (soaked overnight) Red Chilies – 3-4 nos: Mustard Seeds – 1/4 tsp Curry Leaves – 1-2 stems Oil – 3 tsp Salt – as required Preparation Method Cook the soaked chickpeas in a pressure cooker for 3-4 whistles until done but not mashed. Drain the excess water from chickpeas and keep aside. In a kadai bring oil to heat, splutter mustard seeds. Add red chilies and curry leaves. Fry in low flame. Add drained chickpeas and salt. Stir for a few minutes in medium flame. healthy and easy  Chundal Kadala / Kadalai Sundal is ready to be serves either as a snack or as a side dish for rice. Note:- You can add 2-3tbsp grated coconut and / or cashew nuts to this.

This cake is a local snack available in all most all the tea shops near by road side in southern part of Kerala. Ingredients All purpose flour (Maida) – 2 cups Baking powder - 1 tsp Sugar -1 cup (powdered) Egg - 2 nos ( Beaten well) Cardamom powder - 1 tsp Water or milk - as required Oil – as required for frying. Preparation Method Mix the maida, baking powder, sugar along with the beaten egg and cardamom powder. Make it into a tight dough. (add water or milk, if require) Keep it aside for 30mins: Divide the dough into 8 - 10 equal portions. Shape the dough roughly like a square and run a sharp knife over the formed pieces to form a deep cut. Fry these in the oil till they are golden brown. Drain the excess oil with a paper towel. Enjoy the crispy and sweet Vettu Cake with evening tea / coffee.

Ingredients Bone-less Beef - 250gms (cut into pieces) Grated Coconut - 1 cup Garlic - 4-5 nos: Ginger - 1 medium piece (cut into slices) Red Chili Powder - 1tbsp Coriander Powder - 2tbsp Garam Masala - 1tsp Meat Masala - 1tsp Turmeric Powder - a pinch Salt - as required Curry Leaves - 8-10nos: Preparation Method Wash clean the beef and keep in a  strainer to remove excess water. In a pan dry roast coconut in low flame till it become light brown. Add garlic, ginger and fry for 3-4 mins: Add chili powder, coriander powder, garam masala, turmeric powder, meat masala and stir well for 2mins:. Remove from flame and allow the coconut to cool down. Grind the coconut to make a fine paste by adding 1/4cup of water. Add beef pieces to a pressure cooker. Add ground coconut, salt and mix well. (Add water if required. Water will ooze from the beef when it cooked). Pressure cook till done. (Cook in high flame till first whistle; then bring down the flame to low and cook for

Ingredients Kappa ( Tapioca ) - 1Kg Grated Coconut - 1cup Green  Chili - 2-3nos:   Garlic - 7-8petals Cumin Seeds - 1/2 tsp Turmeric Powder - 1 tsp Salt - as required Curry Leaves - 2-3stems Preparation Method Remove the skin of tapioca, cut into small pieces (remove the thin stem in the center part). Wash clean the tapioca pieces and cook till done by adding sufficient water. (if you are using cooker, cook till 2 whistles) Transfer the cooked tapioca into a strainer to remove excess water. Crush together grated coconut, green chili, garlic, cumin seeds and curry leaves by adding salt and turmeric powder. In a thick bottom kadai mix together tapioca and coconut mix, smashing the tapioca pieces, using a thick wooden spoon. Steam cook for 8-10mins: in low flame, keeping the lid closed. The yummy Kappa Vevichathu is ready to serve with fish curry or curd. For fish curry recipe visit the link:  http://achusrecipes.blogspot.in/2012/01/kerala-fish-curry.html