Achu's Recipes

Rava Idli is an easy make and healthy breakfast recipe. This doesnot require soaking or overnight fermentation, so Rava Idli can be treated as an instant breakfast item. Ingredients Rava / Sooji / Semolina (coarse) - 1 cup Thick Curd - 1 cup Oil - 2 tbsp Ghee - 1 tbsp Mustard Seeds - 1/4 tsp Urud Daal - 1 tsp Chana Daal - 1 tsp Curry Leaves - as required (finely chopped) Grated Carrot - 1/2 cup Baking Powder or Eno Salt - 1/2 tsp  Water - as required Salt - as required Preparation Method Heat oil and ghee in a thick bottom pan; splutter mustard seeds, curry leaves, urud daal and chana daal. Add grated carrot and saute for 2-3 mins: Add rava / sooji and roast till rava become slighlty golden in colour. Transfer the rava mix to a glass bowl and bring it to room temperature. To the rava mix, add curd and salt and mix without forming lumps. Batter should be thick. Add water, if required, and mix well to adjust the consistency. To the idli batter add baking powde

Ven Pongal or Khara Pongal is a popular breakfast in Tamil Nadu, Andhra Pradesh and Telangana.  Ven Pongal or Khara Pongal is  made with rice and yellow moong daal. Its an easy to make, healthy and delicious breakfast. Ingredients Rice - 1 cup Yellow Moong Daal - 1/2 cup Water - 4 and 1/2 cup Salt - as required Ghee - 5 tbsp Curry Leaves - as required Cashew Nuts - 10-15 nos: Cumin Seeds - 1/2 tsp Black Pepper - 1 tsp Asafoetida - a pinch (optional) Ginger - 1 tsp Preparation Method Dry roast the moong daal till its hot and keep aside. Wash clean the rice and moong daal and keep in strainer. In a thick bottom cooker heat ghee, fry cashew nuts and keep aside. To the ghee add finely chopped ginger, saute for 4-5sec:, then splutter pepper and cumin seeds. Add rice-daal, water and salt to the cooker; mix well, keep the lid closed and wait for  4-5 whistles. The rice has to be cooked in such a way that it should be soft and pulpy. Once the pressure subsides, open t

Pidi or Kozhukkatta (Rice Flour Dumpling) is popular dish in Central Kerala specially among the Syrian Christians. Usually Pidi is not sweet and is served with Chicken Curry. Pidi and Chicken curry used to be the favourite breakfast on Easter and Christmas.. This is a sweet version of Pidi and  is prepared in Coconut milk.  Ingredients Rice Flour - 1 cup Coconut Milk (3rd extract) - 2 cups Coconut Milk (2nd extract) - 1 cup Coconut Milk (1st extract) - 1/2 cup Cadamom Powder - 1/2 tsp Cumin Powder - 1/2 tsp Sugar - 3-4 tbsp (as per your taste) Salt - 1/4 tsp Preparation Method Combine half cup of the 3rd extract of coconut milk and water; add salt and bring to boil. Add rice flour and 1/4 tsp of Cumin powder to the boiling water and mix well with woodwn spoon and remove from flame. Once the dough is cool enough to touch knead with your hands and make a smooth, lums free dough. Prepare small smalls from the dough and keep aside. Steam the rice balls for 5mi