Achu's Recipes

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.

The name " Ammini Kozhukkatta" seems to be funny, right.. :D But this is a n easy to make, steam cooked snack which can be made with very less ingredients. Ingredients Rice Flour - 2 cups Water - 3 cups Salt - as required Coconut Oil - 3 tbsp Mustard - 1/2 tsp Curry Leaves - as required Red Chilli - 3-4 nos: Grated Coconut - 5 tbsp Preparation Method Boil water with required salt. Add the rice flour to the boiling water, mix well with a wooden spoon, switch off the flame and keep the lid closed for 10-15 mins: Open the lid and mix well again with wooden spoon. Once the dough is cold enough to handle, kneed well with hand and make small lemon size balls out of the dough. In a steamer steam cook the rice balls for about 15 mins:. In a wok bring oil to heat and splutter mustard, red chili and curry leaves. Add coconut to the oil and saute till it become crispy. Add rice balls and saute well so that the coconut sticks to the rice balls; remove fro

Ingredients Beef - 1/2 Kg Garam Masala - 1 tsp Chili Powder -  2 tsp Coriander Powder - 3 tsp Pepper Powder - 1 tsp Turmeric Powder - 1/2 tsp Ginger - 1" piece (crushed) Garlic - 8-10 petals (crushed) Salt - as required Onion - 3 medium (finely chopped) Ginger-Garlic Paste - 1 tsp Oil -  3-4 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - as required Preparation Method Cut beef into 1" cube pieces, wash clean and keep in a strainer for 10-15 mins: to  drain the excess water. In a large bowl add garam masala, chili powder, coriander powder, turmeric powder, crushed ginger and garlic, salt. Add beef pieces, mix well and keep aside for 30 mins: Pressure cook the beef till done. (after first whistle keep in low flame for about 20-25 mins:) When the pressure released completely, open the lid and cook in high flame till the excess water evaporates completely. In a wok bring oil to heat and splutter mustard seeds. Add ginger-garlic paste and fry till the raw

Ingredients Ripe Mango Puree - 2 cups Gelatin - 10 gms Condensed Milk - 5 tbsp Cold Water - 1/2 cup Oil or Butter - as required Preparation Method Add gelatin to the cold water and allow it to soak for 10 mins: After 10 mins: melt the gelatin using the double boiling method. Now add condensed milk, mango puree to the melted gelatin and mix well. Pour this in a greased pudding bowl and refrigerate for 2 hrs. Run a knife around the sides of the bowl or keep the bowl in hot water for 1 min: and invert it into a plate. Serve the delicious Mango Pudding with ice cream or chopped mangoes or as it is.