Achu's Recipes

Millionairs Short Bread - a three layer dessert with Crisp base, rich and chewy caramel in the middle and thick chocolate ganache at the top. This is an easy version of Millionairs Short Bread, which we can prepare with the ingredients available at home.. Lets make this for New Year lunch or dinner. I am sure that the family and friends, especially the kids love this dessert. Wish you all a Happy & Prosperous 2018.... Ingredients For Base Arrow Root Biscuit - 200gms Melted Butter - 100gms For Filling Butter - 100 gms: Sugar - 100 gms: Condensed Milk - 400 ml Vanilla Essence - 1 tsp Sea Salt - 1 tsp (optional) For Topping Dark Chocolate - 100 gms Milk Chocolate - 100 gms Vegetable Oil / Butter - 3 tbsp Preparation Method Grease a square baking tin and line with butter paper on the bottom and sides. Powder the biscuits and add the melted butter and mix well till it become like bread crumps. Evenly spread the biscuit to the prepared tin and p

Christmas - the time of Carols, Christmas Tree, Christmas Star, Santa. Gifts and of course the super most and delicious Rich Plum Cake. Rich Plum Cake was in my 'To Bake' list from many years; but was doubtfull about how it turns out. This year I decided to give it a try and I am glad that it was great success.  My friends and family loved the cake. The aroma of cake, especially the dry fruits while baking the cake is beyond words.. .. Wish you all Merry Christmas... Ingredients To Soak Cashew Nuts  - 1 cup (chopped) Almonds - 1 cup (chopped) Cherry - 1 cup (chopped) Walnut - 1/2 cup (chopped) Dates - 1/2 cup (chopped) Raisins - 1 cup Tutti Fruity - 1 cup  Rum - 2 cups Add the dry fuits to a large glass bowl and mix well. Add rum ; mix well and keep tightly closed. Soak the dry fruis for atleast for 2 days. If you can soak for 1-2 weeks, the cake will be more tasty. Open the lid and mix the dry fuits once in 2 days. To Powder S

Rice Rava Dumplimng or Thari Kadibu is an authentic breakfast recipe in the South Karnataka and is easy to make and no-fail breakfast item. Rice Rava Dumplimng or Thari Kadibu can be prepared easily without soaking the rice or keeping the batter for fermentaion. Thari Kadibu can be served with chutney and sambar and some people prefer to eat with chicken or mutton gravy. As Thari Kadibu is steam cooked, it can be considered as healthy breakfast item. Ingredients Rice rava - 1 cup Grated Coconut - 1/2 cup Water - 2 cups Mustard Seeds  - 1/4 tsp Red Chilli - 2-3 nos: (cut into small) Curry Leaves - 8-10  nos: (finely chopped) Split Black Gram - 1 tsp Oil - 1 tbsp Salt - as required Preparation Method In pan bring oil to heat and splutter mustard seeds, red chilli, black gram and curry leaves. Add water and salt to the pan and allow it to boil. Once the water starts to boil, reduce the flame and add grated coconut and mix well. Gradually add rice rava and mix well

Ingredients Chicken - 500 gms (cut into medium pieces) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tbsp Black Pepper Powder - 1 tbsp Garam Masala  - 1 tbsp Ginger - 1 tsp (finely chopped) Garlic - 1 pod (thin sliced) Coconut Milk (first extract) - 1 cup  Onion - 3 big (finely chopped) Curry Leaves - as required Salt - as required Coconut Oil - 3 tbsp Preparation Method Marinate the chicken with turmeric powder, red chilli powder, pepper powder, garam masala, ginger, garlic and salt and keep aside for 10  mins: Add chicken and coconut milk to a thick bottom vessel and cook till chicken is done. Once the chicken is cooked, keep the lid open and cook in high flame, stirring generously, till gravy is coated evenly in the chicken. Remove the chicken from flame and keep aside. Heat coconut oil in thick bottom wok and saute onion in medium lame till onion turns to golden brown. Add cooked chicken and curry leaves and mix well. Saute the chicken in medium flame till

Ingredients Pasta - 250 gms: Butter - 2 tbsp Maida - 2 tsp Milk - 250 ml Grated Cheese - 50 gms: Onion - 2 tbsp (finely chopped) Garlic - 1 tsp (finely chopped) Pasta Mix - 1 tbsp Pepper Powder - 1 tsp Salt - as required Vegetables (optional) - 1/2 cup (finely chopped and cooked) Preparation Method Cook pasta as per the instructions in the packet, strain and keep aside. In a thick bottom wok, heat butter in low flame; saute onion and garlic. Add maida and saute for 1 min:. Add milk and cheese; stir continuosuly. Make sure that no lumps are formed. Once the white sauce starts to thicken add pasta mix, pepper powder, cooked vegetables and pasta and mix well. Adjust salt and cook for 2mins: Pasta in White Sauce is ready to enjoy. Notes:  If sauce become thick, add more milk and boil in low flame. While cooking pasta, if you add salt and 2tbsp oil to the water the pasta will not stick to each other.

Ingredients Rice Flour - as required (roasted) Jack Fruit - as required (finely chopped) Grated Coconut - as required Salt - as required Luke Warm Water - as required Preparation Method Mix rice flour and salt. Sprinkle water to the rice flour and gently mix. Add 1-2 tbsp of water at a time and make sure that the rice flour got soaked evenly and no lumps are formed. In a puttu maker (puttu kutti or puttu chiratta) add 1 tbsp of grated coconut to the bottom, top with jack fruit; add rice flour. Repeat the process depending on the length of the puttu maker; make sure that the top layer is jack fruit and coconut. Keep the lid closed and steam cook the puttu for 8-10 mins: Hot and flavorful Chakka Puttu is ready.

Ingredients Chicken - 1 Kg (cleaned and cut into medium sized pieces) Onion - 3 medium (finely chopped) Garlic - 1 pod (finely chopped) Ginger - 1 medium piece (finely chopped) Chilli Powder - 2 tbsp Garam Masala Powder - 1 tbsp Turmeric Powder - 1/2 tsp Coconut - 1/2 cup (finely chopped) Coconut Oil - 3 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - handfull Salt - as required Preparation Method Heat oil in a thick bottom wok and splutter mustard seeds. Add finely chopped coconut, onion, garlic, ginger and saute well. When onion become slightly golden brown, add curry leaves and saute. Add chilli powder, garam masala, turmeric powder and saute in low flame for 1 min:. Add chicken pieces and saute for 2-3 mins:. Add 1/2 cup hot water and salt and allow it to boil. Once the chicken start to boil, reduce flame, keep the lid closed and cook till the chicken is done. Chicken Mulakittathu taste good with appam, puttu or rice.

Ingredients For Chicken Marination Chicken - 500 gms:  Curd - 3-4 tbsp Red Chilli Powder - 1 tsp Turmeric powder - 1/2 tsp Garam Masala Powsder - 1 tsp  Salt - as required  For Rice Basmati Rice / Biriyani Rice - 500 gms Star Anise - 1 Clove - 3-4 Cinnamon - 1-2 sticks Cardamon - 3-4 Ghee - 1 tbsp Salt - as required  For Gravy Onion - 1 large (chopped) Ginger-Garlic paste - 1 tbs Green Chilli - 2 (chopped)  Tomato Puree - of 2 medium tomatoes Grated coconut - 3tbs Cashew Nuts - 10-15 (soak in water) Red Chilli Powder - 1 tsp Lemon Juice - 2 tbs Corriander Leaves - hand full Mint Leaves - hand full Vegetable Oil - 4 tbsp For Garnishing Onion - 1 large (fried in ghee) Cashew and Raisins - as required (fried in ghee) Ghee - 2-3 tbsp Safron (optional) - 1/2 tsp (soaked in 2 tbsp milk)  Preparation Method Marinate the chicken with the ingredients mentioned under Chicken Marination and keep aside for half an hour to one hour. (for better result

Ingredients For Green Chutney Corriander Leaves - 1 cup (washed, cleaned and finely chopped) Mint Leaves (Pudina) - 8-10 nos: (washed, cleaned and finely chopped) Green Chilli - 1 Grated Coconut - 3 tbsp Sugar - 1 tsp Lemon Juice - 2 tbsp Salt - as required For Sandwich Sandwich Bread - 12 slices Cheese - 6 slices Tomato - 2  (cut into thin circles) Onion - 1  (cut into thin circles) Cucumber - 1/2 (cut into thin circles) Butter - as required Preparation Method Green Chutney Grind the ingredeints of green chutney to a smooth paste and keep aside . Sandwich Cut the sides of the bread slices. Spread 1 tbsp green chutney to one side of the bread slices. Arrange tomato, onion and cucumber on top of green chutney. Place once slic of cheese over the vegetables and cover with another slice of bread. Greese the toater with butter and toast the sandwich till it become golden brown or apply butter on the tawa and toast till both the sides become golgen brown.

Ingredients Prawns – 500 gms (cleaned and deveined) Turmeric Powder – 1/ 2 tsp Pepper Powder - 1 tsp Ginger-Garlic Paste - 1/2 tsp Basmati Rice – 2 cups Onion -3 (finely sliced ) Ginger – 1 (medium piece) Garlic cloves – 10 nos: Chilli Powder – 1/2 tsp Green Chilli – 1no: Coriander Leaves (chopped) - 2tsp Mint Leaves (chopped ) – 2tsp Cardamom – 4nos: Cloves - 4nos: Cinnamon – 4 (1"  piece) Star anise – 2nos: Ghee – 4 tsp Salt - as required Preparation Method Marinate prawns with salt, pepper powder, turmeric powder and ginger-garlic paste for half an hour . Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying. Make a smooth paste of ginger, garlic, green chilli and chilli powder. Finally add chopped coriander leaves and mint leaves. Just crush it and keep aside. In pressure cooker bring ghee to heat, splutter cardamon, clove, star anise and  cinnamon . Add onion and saute well. Add ginger-garlic-chill

Ingredients Egg – 4 nos: (hard boil and remove shell) Basmati Rice – 2 cups Onion -3 (finely sliced ) Ginger – 1 (medium piece) Garlic cloves – 10 nos: Chilli Powder – 1 tsp Green Chilli – 1no: Coriander Leaves (chopped) - 2tsp Mint Leaves (chopped ) – 2tsp Cardamom – 4nos: Cloves - 4nos: Cinnamon – 4 (1"  piece) Star anise – 2nos: Ghee – 4 tsp Salt - as required Onion (thinly sliced), Cashew, Raisins - as required (optional) Preparation Method Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying. Make small slit in the eggs. Make a fine paste of 1/2 tsp chilli powder and pinch of salt and coat on the eggs. Heat 1tbsp ghee in a pan and roast the eggs till it turns golden brown; keep aside. Make a smooth paste of ginger, garlic, green chilli and 1/2 tsp chilli powder.  In a biriyani pot, bring ghee to heat, splutter cardamon, clove, star anise and cinnamon. Add onion and saute well. Add ginger-garli

Ingredients Chicken – 1/2 kg (skinless, boneless) Ginger-Garlic Paste – 1 tsp Pepper Powder – 2 tsp Turmeric Powder - 1/4 tsp Salt - as required Onion – 1 big (finely chopped) Ginger – 1/2 tsp (finely chopped) Green Chilli – 2-3 (chopped) Garam Masala – 2 tsp Curry leaves - as required Potato – 2 medium (boiled & mashed) Bread Crumbs – 1 cup Egg White – 1 egg Oil - for deep frying Preparation Method Cook the cleaned chicken with ginger-garlic paste, 1 tsp pepper powder, 1 tsp garam masala, turmeric powder and salt. Drain the water and allow chicken to cool down. Mince the chicken using a food processor/chopper and keep aside. Saute onion till it becomes golden brown. Add salt, chopped ginger, green chillies and curry leaves and saute well. Add remaining garam masala and pepper powder and mix well. Add minced chicken and mix well.   Add salt, if required. Saute the minced chicken till it becomes dry.  Allow the mixture to cool.  Once it is cooled ad

Ingredients Green Grapes - 250 gms: Garlic - 2 pods (chopped) Ginger - 1 tsp (finely chopped) Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Remove the stem of the grapes, wash thoroughly and keep in kitchen towel to remove water. Make sure that grapes skin is completely dry before making pickle. Boil the vinegar and keep aside to cool down completely. Cut each grapes into two or three pieces, depending on the size of the grapes and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and saute till the garlic starts to change the color. Keep the flame in low and add chilli powder and asafoetida; mix well, add the grapes and remove from flame. Add salt and vinegar and combine together. Make sure that the gravey is coated well on the grapes. Allow the pickle to cool down complete

Ingredients For Dough All Purpose Flour - 1 cup Oil - 1 tbsp Luke Warm Water - as required Salt - as required For Filling Chicken - 250 gms: (boneless) Onion - 1 no: (finely chopped) Green Chilli - 1 no: (finely chopped) Spring Onion - 2tbsp (finely chopped)  Ginger-Garlic Paste - 2tsp Carrot - 1 no: (finely chopped, optional)  Beans - 3-4 nos: (finely chopped, optional)  Cabbage - 1/5 portion (finely chopped, optional)  Soya Sauce - 1 tsp Tomato Sauce - 1tsp Chilli Sauce - 1 tsp Pepper Powder - 1 tsp Salt - as required Preparation Method Mix together the ingredients for dough and make a soft dough; cover the dough with a damp cloth and keep aside for 20-30 mins:. Cook the chicken with pinch of salt, 1 tsp ginger-garlic paste and 1 tsp pepper powder. Strain the excess water from the chicken and allow it to cool down. Mince the chicken with the help of food processor or in the small jar of the mixer; transfer the minced chicken to a large mixing

Coconut Cookies are easy to make evening snack and kids will love it for sure.  I got this recipe from a cookery show and made some modifications according to my taste.. Ingredients Butter - 50 gms: (in room temperature) Sugar - 1/2 cup (powdered) Maida - 1/2 cup Whole Wheat flour - 1/2 cu Egg -  1 no: Decicated Coconut -3/4 cup Vanilla Essence - 1/2 tsp Mixed Fruit Jam - as required Milk - 1-2 tbsp (optional) Preparartion Method Separate egg white and yolk and keep aside. Pre-heat the oven in 180 degree F. Take maida and whole wheat flour in mixing bowl; add butter to the flour and mix well. While mixing rub with your fingers so that the flour turns like bread crumbs. Beat the egg yolk and add to the flour and knead well. Add 1/2 cup decicated coconut, sugar and vanilla essence and knead well. The cookie dough consistency should be that of chappathi dough. If required, add 1 or 2 tbsp of milk and knead well. Beat the egg white and keep aside. Take sm