Achu's Recipes

Apple Upside Down Cake- I bet you are going to love it. The aroma of apple and cinnamon, that fill in the entire house, while you bake this cake is simply irresistible. Enjoy.....  Ingredients All purpose flour (Maida) - 1 1/2 cups Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Unsalted butter (in room temperature) - 100 gms Salt - A pinch Vanilla essence - 1/4 tsp Apple - 2 medium (remove the skin and cut into thin slices) Apple Puree - 1/2 cup (I used 2 apples)  Cinnamon Powder - 1/2 tsp Dusting Sugar - as required (optional) Preparation Method Swift together maida, baking powder and salt and keep aside. Saute the apple slices in 2 tbsp of butter and keep aside. Beat the eggs using a hand held electric mixer in a large bowl till soft peaks are formed. Add sugar and butter and mix at the lowest speed again for a 2-3 mins.  Add maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add vanilla essence and blen

Ingredients Milk - 500 ml Eggs - 3 nos: Sugar - 7-8 tbsp Vanilla Essence - 1/4 tsp Preparation Method In an aluminum 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. Take a large baking pan and pour water up to 1-inch height. Place the pudding tray in the pan with water. Preheat the oven at 180 degrees C. In a large bowl beat eggs by adding one at a time. Add sugar and beat till soft peaks are formed. Add milk and vanilla essence and give a quick stir. Strain this through a strainer to remove undissolved egg white strands. Transfer the pudding mix to the pudding tin. Bake the pudding for about 45-50 minutes or until done. Transfer the tin to a wire rack and allow it to cool completely. Keep the pudding in the refrigerator for 3-4 hours. Run a sharp knife around the sides of the tray and invert to a plate. Cut into desired shape

Coconut Rice is an easy to make and delicious rice variety. You can have it for lunch or dinner with any pickle and pappad. Ingredients Basmati or Sona Masoori Rice - 2 cups Thin Coconut Milk - 3 cups Ghee - 2 tbsp Grated Coconut - 1/2 cup Salt - as required Cashew Nut - as required Curry Leaves - as required Preparation Method Wash clean the rice and strain the excess water. Cook the rice in coconut milk by adding salt. (boil the rice in coconut milk, lower the flame and keep the lid closed. Rice will get cooked in 15-20 mins:) In a wok bring ghee to heat and fry the cashew nuts and curry leaves. Add rice and mix well. Allow the rice to cool down completely. Add the fresh coconut to the rice and mix well. Enjoy Coconut Rice with pickle and pappad.

Ingredients All purpose flour(Maida) - 1 1/2 cups Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Unsalted butter (in room temperature) - 100gm Salt - a pinch Vanilla essence - 1/4 tsp Choco Chips - 100 gms: Preparation Method Preheat oven to 350 degree F (180 degree Celsius). Grease the baking tray with butter. 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 maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add vanilla essence,  blend for 1 more min. Gently fold in the choco-chips using a wooden spatula. Pour the batter to the tray. Bake in oven for 40-45 mins at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.) Take the cake out from oven an

Recipe Courtesy: a wonderful cook in the FB Group Ammachiyude Adukkala Ingredients Milk - 2 and 1/2 cup Sugar - 7-9 tbsp Vanilla Essence - 1 tsp Cornflour - 1 tbsp Fresh Cream - 200 ml Preparation Method Dissolve cornflour in 1/2 cup ,ilk and keep aside. In a thick bottom vessel boil 2 cups of milk and sugar (adjust sugar as per your taste bud). When the milk start to boil add cornflour mix and stir continuously for about 5mins: (make sure that no lumps are formed). Once the milk starts to thicken remove from flame and allow it to cool at room temperature. Add vanilla essence and 100ml of fresh cream and beat well with an egg beater till the mixture become frothy. Keep the mix in freezer for about 2hrs; take out the mixture and add 100ml of fresh cream and beat again till the mixture is frothy. Every 1-2hrs take out the mixture and beat with the help of beater. (repeat this process for 3-4 times to make the ice-cream soft and creamy). Refrigerate till the

Aval Nanachathu is an easy to make snack, which includes no cooking and will be ready in minutes. Ingredients Aval / Beaten Rice / Poha - 1 cup Grated Coconut - 1/2 cup Grated Jaggery - 1/4 to 1/2 cup (as required) Cardamon Powder - a pinch (optional) Preparation Method Mix together coconut, jaggery and cardamon powder with hands. Gradually add beaten rice and gently mix till the beaten rice become soft. The easy to make sweet Aval Nanachathu is ready to serve. Aval Nanachathu will be more tasty if you enjoy with banana.

Ingredients Basmati Rice - 2 cups Carrot - 2 nos: (cut into thin slices) Beans - 10-12 nos: (cut into thin slices) Sweet Corn Kennel - 1/2 cup Pineapple - 1/2 (cut into thin slices) Cashew - hand full Raisins - hand full Ghee - 4-5 tbsp Garlic - 3-4 petals (crushed) Pepper Powder - 1 tsp Soya Sauce - 2-3 tsp Preparation Method Cook the rise till 90% is cooked, strain and keep aside. Fry cashew and raisins and keep aside. In a wok (or a thick bottom large vessel) heat ghee and saute garlic. Add carrot, beans, sweet corn, mix well and cook for 5 mins: Add pineapple and saute for 2 mins: Add soya sauce and well. When sauce starts to boil, add rice and mix well.  Add pepper powder and mix well. Check for salt and add if required. (soya sauce contains salt, add salt if required only). Remove rice from flame and add cashew and raisins and mix. The delicious, flavorful Mixed Veg Fried Rice is ready to serve.

Recipe Courtesy : milkmaid.in Ingredients Biscuits - 100 gms Cocoa Powder - 3 tbsp Butter - 50 gms Condensed Milk - 1/2 tin (200 ml) M&M or Gems - Green, Yellow and Red Preparation Method Coarsely powder the biscuit and keep aside. Grease a plate with butter and keep aside. In a pan, combine condensed milk, cocoa powder and butter and heat, stirring continuously.  When the mixture starts bubbling at the sides, reduce flame and cook on medium heat for 5 to 6 minutes. Mix in the powdered biscuits and remove from fire.  Spread mixture onto a greased plate and leave to cool. When cool, cut into 2"- 3" bars and decorate with small rounds of three different colored chocolates. The kids' favorite Traffic Light is ready to serve.

Mutta thoran (egg sauted with coconut) is an easy to make and tasty side dish for rice. Ingredients Egg - 5 nos: Onion - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Green Chilli - 2-3 nos: (finely chopped) Coconut (grated) - 1 cup Oil - 3 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - as required Salt - as required Preparation Method Beat the eggs with grated coconut and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add onion, ginger, green chilli and saute till onion become translucent. Add curry and saute for 2 mins: Add egg-coconut mix, wait for 2-3mins: and stir well. Cook in slow flame, stirring continuously and scramble the egg. Saute till egg become slight golden brown flame; remove from flame. The hot Mutta Thoran / Egg sauted with Coconut is ready to serve with rice.

Ingredients Paneer - 200 gms: Onion - 4 nos:  Tomato - 2 nos:  Cashew Nuts - 10-15 nos: Fresh Cream - 100 ml Butter - 100 gms: Red Chili Powder - 2 tbsp Garam Masala - 1 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Preparation Method Soak cashew nuts in half cup lukewarm water and keep aside for 10-15 mins: Grind  separately  onion, tomato and soaked cashew nuts to a fine paste and keep aside. Cut paneer into 1inch cubes and keep aside. In a thick bottom wok melt butter and fry the paneer till all the sides of the paneer cubes turns to slightly golden brown. Remove paneer from butter and keep aside. To the butter add onion paste, ginger-garlic paste and saute till the raw smell of onion disappear. Add tomato paste and salt saute till the butter start appearing on the sides of the wok. Add chili powder, garam masala and saute in low flame for 2  more mins: Add cashew paste and fresh cream, mix well and cook in low flame till boil start appearing in the

I prepared this special strawberry cake without using egg and butter. To make it more healthy instead of maida I used wheat flour. The cake was as soft and moist as we prepare with egg, butter and maida. Try and enjoy :) Ingredients For the cake Wheat Flour - 1.5 cup  Fresh Strawberry - 15-20 nos: Milk - 3/4 cup Sugar - 3/4 cup (powdered) Oil - 1/2 cup  Baking Soda - 1 tsp For the Icing (optional) Whipping cream - 100 gms: Fresh Strawberry - 8-10 nos: Preparation Method Baking the cake Preheat the oven to 180 degree C. Grease the baking pan with oil and dust with little flour.  Crush the strawberry using a spoon or fork and keep aside. Sieve together wheat flour and baking soda and keep aside. In a bowl add milk, oil and sugar and mix well with a wooden spoon. Add crushed strawberry and mix well Add the flour little by little and gently mix. Pour the prepared batter to the baking pan and bake for 35-40 mins: (check the cake by inserting a toot

Ingredients Idli Batter – 2 cups Onion - 1 (finely chopped) Green Chilies 4-5 nos:(finely chopped) Mustard Seeds - 1tsp Curry Leaves - as required (finely chopped) Coriander Leaves - as required (finely chopped) Asafoetida (Hing) - a pinch Oil - as required Salt - as required Preparation Method Heat 3tbsp oil in a pan, splutter mustard seeds and curry leaves. Add chopped onion, green chilies and fry for few minutes until all onions turn light brown. Add asafoetida, saute for 1 min: and remove from flame. Add sauteed onion mix, coriander leaves and salt to the batter and mix well. Heat the paniyaram pan, add few drops of oil in each hole (its better to brush the sides of each hole with oil), and then pour 1 tbsp of batter in each hole carefully and c ook in low flame.  Once one side of the paniyaram is cooked, using a fork turn it to the other side carefully.Cook till its done (paniyaram will start leave from the sides once it is cooked). Remove and repeat with

Ingredients Achinga (Long Beans) - 1/4 kg  Green Chilli - 2 nos: Onion - 1 no: (sliced) Turmeric Powder  - 1/4 tsp Garlic - 10-12 petals (crushed) Black Pepper - 1/2 tbsp (crushed) Coconut Pieces - handful Red Chilli - 2-3 nos: Salt - as required Oil - 2 tbsp Mustard seeds - 1/4 tsp Preparation Method Wash and clean the long beans and cut into 1 inch pieces.  To the long beans add green chilli, pepper powder, turmeric powder, salt and 4-5 tbsp water and mix well.  Cook the long beans and evaporate the excess water by keeping the lid open in high flame. In a wok bring oil to heat and sputter mustard seeds. Add garlic, onion, curry leaves and coconut, saute till the coconut and garlic starts to change the color. Add in the red chilli, crushed pepper, cooked long beans and saute in low flame for 8-10 mins: The hot and spicy Achinga Mezhukkupuratti (Stir Fried Long Beans) is ready to serve with rice or kanji.

Ingredients Prawns - 500 gms: Coconut (chopped) - 1 cup Shallots (small onion) - 1 cup (chopped) Chilli Powder - 1 tsp Pepper Powder - 2 tsp Turmeric Powder - 1/4 tsp Green Chilli - 2-3 (split into half) Ginger-Garlic Paste - 1 tsp Coconut Oil - 5 tbsp Curry Leaves - as required Thick Coconut Milk - 1 cup Salt - as required Preparation Method In a wok, bring oil to heat and add shallots, ginger-garlic paste and green chilli and saute for 5 mins: in low flame. Add coconut and saute till the color of the coconut start changing. Add chilli powder, pepper powder and turmeric powder and saute in low flame for 1 min: Add prawns, salt and 1/4 cup of water; mix well and cook in low flame till the color of the prawns change to slight pink (roughly 5-7 mins:). Add coconut milk, curry leaves and mix well and cook till coconut milk start to boil. Remove from heat, add some more curry leaves and keep the lid closed for 5 mins: The rich, creamy Prawns Masala is ready to

Ingredients All purpose flour (Maida) - 1 1/2 cups Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Unsalted butter (in room temperature) - 100 gms Salt - A pinch Vanilla essence - 1/4 tsp Cherry - 100 gms Preparation Method Reserve 10 whole cherries and crush the remaining cherries and keep aside. Swift 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 maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add vanilla essence and blend for 1 more min. Add the crushed cherries to the cake batter and gently fold in. Preheat oven to 350 degree F (180 degree Celsius). Grease the baking tray with butter. Pour half of the batter to the tray. Evenly place whole cherries on the top of the batter. Pour the remaining batter on the top of t