Achu's Recipes

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)