Achu's Recipes

Ingredients For Cake All Purpose Flour (Maida) - 3/4 cup Coco Powder - 3/4 cup Baking powder - 1/2 tsp Eggs - 4 nos Sugar - 1 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 Assembling and Decoration Whipping Cream - 200 gms: Canned Cherry - 1 tin Sugar - 1/2 cup Grated / Shaved Chocolate - 100 gms:  Preparation Method Separate the egg white and yolk and keep aside. Sieve together the dry ingredients - maida, coco powder, baking powder and salt and keep aside. Beat the egg whites with 1/4 cup sugar till thick peaks form and keep aside. In a large bowl beat the egg yolks. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves). Add the dry ingredients little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Gradually add egg white mix and mix with a wooden spoon or spatula (preferably fold-

Raw Papaya Cutlet..... An easy to make and healthy snack.... Enjoy... Ingredients Grated Raw Papaya - 2 cups Onion - 3  nos: (finely chopped) Green Chili - 3-4  nos: (finely chopped) Ginger - 1 piece (finely chopped) Curry Leaves - as required (finely chopped) Potato - 2 nos: (cooked, peeled and mashed) Salt - as required Garam Masala - 1 tsp Egg - 1-2 nos: Bread Crumbs - as required Oil - as required for deep frying Preparation Method In a wok bring 4 tbsp of oil to heat. Add chopped onion, ginger, chili and saute till onion become transparent. Add grated papaya and saute till papaya gets cooked and water evaporated from papaya (around 5 mins:). Add curry leaves, salt, garam masala and saute for 2 mins:. Remove from flame and allow the papaya mix to cool. Add mashed potatoes and combine well with your hand. Beat egg with a pinch of salt and keep aside. In a wok heat sufficient oil for deep frying. Take lemon size papaya mix and shape it according to you

Ingredients Basmati Rice - 3 cups Whole Spices (Cardamon, Cloves, Cinnamon)  - 4-5 nos: each Diced Vegetables (Carrot, Beans, Potato, Green peas) - 2 cups Onion - 3 nos: (finely chopped) Ginger - Garlic Paste - 1 tbsp Thick Curd - 1/2 cup Cashew Paste - 2-3 tbsp (optional) Red Chili Powder - 1 tsp Mint (Pudina) Leaves - handful Coriander Leaves - 2 tbsp Green Chili - 2-3 nos: Ghee - 4-5 tbsp Salt - as required Rose Water - 2-3 drops (optional) For Garnishing Ghee - 2 tbsp Onion - 1 no:( finely sliced) Cashew and Raisins - as required Preparation Method Wash and soak the rice in water for about 30 mins:. Transfer the rice to a strainer and keep aside for about 30 mins: to drain the excess water. Steam cook the diced vegetables till they are done. Grind together the mint leaves, coriander leaves and green chili to a fine paste and keep aside. Boil 4&1/2 cup water. In a thick bottom cooking vessel, add 3 tbsp of ghee and splutter 2-3 nos: of whole

Ingredients Pasta - 250 gm: Tomato - 5 nos: (pureed) Garlic - 1 pod (cleaned & sliced) Onion - 1 small (finely chopped) Cheese - 100 gm: (grated) Fresh Cream - 5 tbsp Pepper Powder - 2 tsp Dried Oregano - 1 tbsp Olive Oil - 4-5 tbsp Salt - as required Preparation Method Cook pasta as per the packet instruction and keep aside to drain excess water. In a wok bring oil to heat and saute garlic. When the garlic starts to change color add onion and saute till onion become translucent. In low flame add tomato puree and saute till oil separates. Add in cooked pasta and mix well so that the pasta get covered in tomato puree. Add in pepper powder, oregano and salt, mix well and cook for 4-5 mins: in low flame. Add fresh cream and mix well. In the top, add grated cheese, keep the lid closed and cook  in low flame till the cheese starts to melt. Once cheese starts to melt, remove pasta from flame and mix well. The hot, delicious Creamy Tomato Pasta is ready to se