Achu's Recipes

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