Achu's Recipes

Hurrah...... My blog turned two years...... 2 years?????? The time is really flying..... I'm so happy in the second year - got new friends, new readers, new recipes to try out & share with you...... A big thanks to all my friends & family, without your support I could never achieve this..... Expecting your support and wishes in future also....  Happy 2nd Birthday Achu's Recipes..... A special cream filled chocolate cake to celebrate the 2nd anniversary and to welcome 2014.... Ingredients For Chocolate Cake All Purpose Flour (Maida) - 1 and 1/4 cups Coco Powder - 1/4 cup Baking powder - 1/2 tsp Eggs - 3 nos Sugar - 3/4 cup (powdered) Unsalted butter (in room temperature) - 100 gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 to 1/2 cup For Filling and Decoration Jam (Strawberry or Blueberry or Mixed Fruit) - 100 gms: Whipping Cream - 200 gms: Chocolate Chips or Vermicelli or Curls - as required  Preparation Method Sieve toget

'Pidiyum Kozhiyum' -  a common breakfast in most of the Kerala Christian houses on Christmas day. 'Pidi', a Malayalam word, means rice dumplings cooked in water or coconut milk and 'Kozhy' is the Malayalam word for chicken. Now move onto the recipe........... For Pidi (Rice dumplings) Ingredients Rice Flour - 2 cups (roasted) Cumin Powder - 1/2 tsp Grated Coconut - 1/2 cup Water - 2 cups Butter - 1 tsp Salt - as required Thick Coconut Milk - 2-3 cups Preparation Method Mix together rice flour, cumin powder, salt, grated coconut and keep aside. In a bowl bring water to boil, add butter and turn off the flame. Add rice flour mix to the hot water and mix well with a wooden spoon and keep aside to cool down. When the rice dough is cool enough to handle with fingers, kneed well with hand and keep aside for 10 mins: Make small gooseberry size balls from the rice dough and keep aside. In a cooking pan boil the coconut milk (there must be enou

A very simple halwa that will be ready in 15 mins:... No need of continuous mixing, no need to worry about getting stick to the pan...... You can prepare this mouth-watering halwa in oven with very less ingredients... :) Ingredients Corn Flour - 1/2 cup Sugar - 1 and 1/2 cups Water - 2 cups Cardamon Powder - a pinch food Color - a pinch Cashew Nut - 4-5 (broken into small pieces) Ghee - 1/2 tsp Preparation Method Grease a tray with ghee and keep aside. In a large oven proof bowl mix corn flour, sugar, cardamon powder, food color and water without forming lumps. Place the bowl in microwave oven and and set 5 mins: in max temperature. After 5 mins: take out from oven and mix well with a wooden spoon. Place the bowl back in oven and set 8 mins:. Take out after every 2-3 mins: mix well and cook. After 8 mins: add the cashew nuts, mix well and  transfer the corn flour mix to the greased tray and spread evenly with the back of a wooden spoon and allow it to set for a

What about surprising your family and friend with a cake that looks like Chess Board??????? Not a tough job dear; be patient, then you can easily do this.  All we have to need is two cakes- a chocolate and a vanilla cake and some cooking chocolate and fresh cream...  I am updating step-by-step snaps for easy under standing...  Now to the recipe... For Vanilla Cake Ingredients All Purpose Flour(Maida) - 1 and 1/2 cups Baking powder - 1/2 tsp Eggs - 3 nos Sugar - 3/4 cup (powdered) Unsalted butter (in room temperature) - 100 gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 to 1/2 cup Preparation Method Sieve together maida, baking powder and salt and keep aside. Beat the eggs using a hand held electric mixer in a large bowl.  Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves). Add this little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add desired amount

Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar in Kerala State. Pathiri is also known as 'ari pathil' or 'pathil' in some parts of the Malabar region. Ingredients Roasted Rice Flour-1 cup Water-1 cup Salt - as required Preparation Method In a vessel, boil water and add salt in to it. When the water boils, add rice flour and make a hole in the middle. Simmer the flame, cover with a lid tightly and cook for one minute. After one minute, mix the flour with a spoon or back of a wooden spoon. Remove the vessel from fire and allow it to cool. Knead it to a fine dough with out adding water. Make small balls from the dough and roll each of it into thin round shapes. Heat pan and cook pathiri by turning both sides. Pathiri is ready to serve with spicy veg or non-veg gravy. Note:  Soak pathiri in the thick coconut milk just before serving for a different taste. Spread some flour on the rolls whi

Ingredients Basmati Rice / Sona masoori  Rice -  2 cups (cooked) Tomato - 3 nos: (finely chopped) Onion - 2 nos: (finely chopped) Green Chilli - 3 nos: (finely chopped) Ginger - 1/2 tsp (finely chopped) Garlic - 8-10 petals (finely chopped) Turmeric Powder - 1/2 tsp Coriander Leaves - as required (finely chopped) Salt - as required Gingelly Oil / Ghee - 4-5 tbsp Preparation Method In a kadai bring oil or ghee to heat. Add onion, ginger, garlic, green chilli and saute well. When the onion turns to golden yellow add chopped tomato and saute. Cook till the tomato gets mixed with the onion and mash the tomatoes. Add turmeric powder, salt and coriander leaves; mix well in low flame. Add cooked rice gradually to the tomato mix and incorporate well. Mix well in such a way that rice get coated with tomato mix, keep the lid closed and cook for 5 mins: Remove from flame and garnish with coriander leaves. Serve hot Tomato Rice with raita / pappad.

Ingredients Kakka (Clam Meat) - 1/2 Kg Turmeric Powder  - 1/2 tsp Pepper Powder - 1/2 tsp Onion - 3 big (finely chopped) Ginger - 1 small piece (finely chopped) Garlic - 8-10 petals (finely chopped) Green Chilli - 3-4 nos: (finely chopped) Grated Coconut - 1 cup Curry Leaves - as required Salt - as required Coconut Oil - 5 tbsp Mustard Seeds - 1/2 tsp Preparation Method Wash clean the clam meat till the water become clear. Cook the clam meat in a wok (preferably clay pot) by adding turmeric powder, pepper powder and 3/4 cup of water. Cook clam meat till done and water evaporates completely. In a wok (preferably clay pot) bring oil to heat and splutter mustard seeds. Add ginger and garlic and saute till the foul smell goes off. Add onion, green chilli and curry leaves and saute till onion become golden brown color. Add grated coconut and mix well. Add the cooked clam meat, mix well and keep the lid closed and cook for 5mins: in low flame. Remove from flame

Dear All... Today I am coming with my 150th post in this blog... Thank you all for your support and feedback.... Enjoy cooking.........:) I got this recipe from the cooking group on FB... I made some modifications to the original recipe and baked this delicious Boost Pudding... Ingredients Milk - 3 cups Eggs - 3 nos: Boost - 3 tsp Sugar - 7 tbsp Vanilla Essence - 1/4 tsp Preparation Method In an aluminum cake tin/pudding tin, add 1 tbsp sugar and keep in very low flame on a stove.  Wait till the sugar melts and change the color to a golden brown. Swirl it evenly to reach all parts of the tin. Keep aside. Let it cool and crystallize. Preheat the oven at 180 degrees C. In a mixer jar add 2 tbsp sugar, 1 tsp boost, 1 egg, 1 cup milk and blend well. Pour this to the caramelized tin. Repeat step 3 until 3 eggs are done.  Add vanilla essence to the last set of the mix. Bake the pudding for about 45-50 minutes or until done. Transfer the tin to a wire rack and allow

Ingredients Apple - 1 medium (remove skin and chop finely) Green Chili - 2-3 nos: (chopped) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2 tsp 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 apple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.  Cook till theapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked apple, 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 for 5 mins: Add yogurt when slightly cooled, and mix well. In a pan bring coconut oil to heat, splutter mustard seeds, fry dry red chil

Ingredients Onion - 3 big (cut into thin slices) Bengal Gram Flour - 3 tbsp Rice Flour - 3 tbsp Red Chilli Powder - 1tsp Ginger - 1 small piece (finely chopped) Asafoetida Powder - a pinch Salt - as required Curry Leaves - 8-10 nos: (chopped) Oil - as required for deep frying Preparation Method In a bowl mix together bengal gram flour, rice flour, chilli powder, asafoetida powder, salt, ginger and curry leaves and make a thick batter by adding water little by little. To the batter add onion slices and mix well. In a wok bring oil to heat. Using a spoon take small portions of onion batter mix and put to oil. Keep the flame in medium and fry till both sides become golden brown. Remove from oil and place in a paper towel to drain the excess oil. Enjoy the crispy Ulli Vada/ Onion Vada with a cup of hot coffee or tea.

Ingredients Tortilla Wraps - 10 nos: Boneless Chicken (cut into strips) -  200 gms: Pepper Powder - 1 tsp Chicken Masala -1 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 nos: Carrot - 2 nos: Capsicum - 1 no: Oil - 4-5 tbsp Salt - as required Light Sour Cream - 10 tsp Salsa - 10 tsp Preparation Method Marinate the chicken with chicken masala, pepper powder, ginger-garlic paste and salt and keep aside for 20-30 mins:. Cut onion, carrot and capsicum to thin slices. In a non-stick pan or in a wok bring 3 tbsp of oil to heat. Add onion, carrot and capsicum and saute. Once onion turns transparent, take the vegetables out add keep aside. In the same pan fry the chicken pieces flipping in between for about 4-5 mins: (add more oil if required) Once the chicken is cooked, add the kept aside vegetables,  mix well and turn off the flame. Warm each tortilla wraps for about 1 min: either in microwave oven or in a tawa. In the center of each wrap place a table spoon of chicken

Ingredients Bread - 4 slices Mango Pulp - 1/2 cup Fresh Cream - 1/2 cup Vanilla Essence - 1/4 tsp Sugar (powdered) - 3 tbsp (or as required) Chocolate Chips / Curls - as required Preparation Method Remove the sides and cut bread into small pieces and arrange in a serving tray. Mix together mango pulp, fresh cream, sugar, and vanilla essence together in a bowl. Pour the mango mix on these bread pieces and refrigerate for about half an hour. Garnish with grated chocolate or chocolate chips. Enjoy the yummy, chilled Mango-Bread Pudding with your loved ones.

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Ingredients Beetroot - 1 medium (finely grated) Green Chili - 2-3 nos:  Turmeric Powder - 1/4 tsp Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut, 2 green chili 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 grated beetroot, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.  Cook till the beetroot is done (about 10-15 mins:) in low flame. Add the ground coconut mixture and crushed mustard to the cooked beetroot  mix well and cook for a few minutes at low heat,until the raw taste of coconut goes off. Add yogurt, mix well and remove from flame. In a pan bring coconut oil to heat, splutter mustard seeds, fry 1-2 green chilies and add curry leaves. Pour it over the pachadi and mix well. The Beetroot

Recipe courtesy: Dr.Lakshmi Nair Ingredients Snake-gourd - 1 no: (medium) Corn Flour - 3 tbsp Maida - 3 tbsp Garlic - 10-12 petals (thinly sliced) Ginger - 1 medium piece (thinly sliced) Green Chilli - 5-6 nos: (thinly sliced) Onion - 4-5 nos: (thinly sliced) Soy Sauce - 3 tbsp Pepper Powder - 1 tbsp Sugar - 1 tbsp Spring Onion or Coriander leaves - 3-4 tbsp (finely chopped) Salt - as required Oil - as required to fry Preparation Method Remove the seeds of snake gourd and cut into thin circles. Make a thick batter of corn flour, maida and salt by adding sufficient water. Heat oil in deep bottom pan. Dip snake gourd in the batter and deep fry in oil and keep aside. Heat 2 tbsp of oil in a frying pan (its better to use the oil we used to fry the snake gourd). Add ginger, garlic and green chilli to the oil and saute till the raw smell goes off. Add onion and saute till onion become light golden brown in color. educe the flame and add soy sauce, pepper powder,

Ingredients Eggs- 3 nos: (hard boiled) Onion - 3 nos: (finely sliced) Ginger -1 tsp (chopped) Garlic - 1 tsp  (chopped) Curry leaves - as required Water-1/4 cup to 1/2 cup Oil - 5 tbsp Salt - as required Kashmiri Chili Powder- 1 tsp  Coriander Powder - 2 tsp Turmeric Powder - 1/2 tsp Garam Masala - 1/2 tsp Preparation Method Combine the masala powders with water to form a smooth paste and keep aside. Heat oil in a pan, add onion, ginger, garlic and curry leaves.  Saute over medium flame till onion turns golden brown. Reduce the flame to low and add salt, the masala paste, saute till the raw smell of masala goes off (4 to 5 mins). Add water, mix well and bring to boil. Add the sliced eggs, cover the eggs with the gravy, cover and cook for 2 to 3 minutes. Serve  the hot Egg Roast with Idiyappam or Appam .

What about making the Egg Biscuits, which is available in bakery at home??? A good idea, right??? Ingredients Egg - 1 no: (at room temp) Sugar - 1/4 cup All Purpose Flour/Maida - 3 tbsp Baking Powder - a pinch Vanilla Essence - 1/2 tsp Preparation Method Preheat the oven to 180 degree C. Line a baking sheet with parchment paper and apply a small coating of Oil or Butter.  Sift together flour and baking powder and keep aside. Beat egg, sugar and vanilla essence till it is pale in color and doubles in volume.  Add the flour mixture and mix gently with a wooden spoon. (Don’t use a mixer). Transfer this mixture into a zip pouch and make a small cut on one corner of the pouch. Drip the batter onto the baking sheet by applying small pressure to make small drops leaving space in between the drops. Bake for 12 to 15 mins: or till it starts to brown lightly around the edges. Keep the Egg Biscuits in an airtight container when cooled. Note:- After the cooking tim

Ingredients Raw Noodles - 250gms Boneless Chicken (cut into strips) - 1 cup Pepper Powder - 1 tsp Chicken Masala -1 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 nos: Carrot - 2 nos: Capsicum - 1 no: Soya Sauce - 3 tsp Oil - 4-5 tbsp Salt - as required Preparation Method Marinate the chicken with chicken masala, pepper powder, ginger-garlic paste and salt and keep aside for 20-30 mins:. 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, carrot and capsicum to thin slices. In a non-stick pan or in a deep bottom wok bring 3 tbsp of oil to heat. Add onion, carrot and capsicum and saute. Once onion turns transparent, take the vegetables out add keep aside. In the same pan fry the chicken pieces flipping in between for about 4-5 mins: (add more oil if required) Once the chicken is cooked, add

An easy Paal Payasam recipe with the ingredeints that are always available in our home. Ingredients Red Rice - one handful Milk - 4 cups Sugar - 1 cup Preparation Method Wash rice and drain water completely by spreading in a kitchen towel/tissue. Break the rice into 2 using the mixer (2-3 quick pulses) In a pressure cooker, milk, rice and sugar and mix well with a wooden spoon. Close with the lid and cook at medium-low flame with weight on for 35-40 mins:. Make sure that the whistle is not coming out. (if the whistle is about to come out, switch off the flame and keep aside for 5 mins: and the switch on the flame). Keep it aside as long as you can before opening to get the slight orange-pink color.  If the Paal Pyasam is very thick, dilute it by adding warm milk.  Serve the mouth watering Paal Payasam warm or cold. (my personal favorite is cold Paal Payasam)

Ingredients Pineapple (ripe, cut into small pieces)  - 1/2 cup Grated Coconut - 1 cup Red Chili - 4 nos: Coconut Oil - 2 tsp Mustard Seeds - 1/2 tsp Curry leaves - 2-3 stems Salt - as required Preparation Method Grind together  pineapple, coconut and red chili by adding sufficient water. In a wok bring coconut oil to heat and splutter mustard seeds and curry leaves. Add grounded pineapple-coconut and salt and mix well. Once the boil start coming from the sides of the wok, remove from flame and mix well. Pineapple is ready to be served with dosa / ghee roast / onion roast / masala dosa / ada dosa / idly.