Achu's Recipes

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,