Achu's Recipes

Ingredients For Biriyani Masala Fennel Seeds - 2 tbsp Cumin Seeds -  2 tbsp Cinnamon - 1 stick Cardamom - 6-8  Cloves - 5-6  Black Pepper - 1 tsp Bay Leaf - 1 For Rice Jeera Rice - 3 cups Ghee - 3 tbsp Shallots - 2-3 (finely chopped) Fennel Seeds - 1/2 tsp Cumin Seeds -  1/2 tsp Cinnamon - 1 stick Cardamom - 2-3  Cloves - 2-3  Black Pepper - 1/2 tsp Bay Leaf - 1  Lemon Juice - 1 tbsp Salt - as required Rose Water - 2 tsp (optional) For Prawns Masala Prawns - 1/2 kg (cleaned and deveined) Ginger Paste - 1 tsp Garlic Paste -  1 tsp Green Chilli - 3 Oil - 3-4 tbsp Onion - 2 medium (finely sliced) Coconut Milk - 1/2 cup Tomato - 1 (cut into cubes) Red Chilli Powder - 1 tsp Turmeric Powder - 1/4 tsp Salt - as required For Garnish / Layering Ghee - 5 tbsp Onion - 2 (finely sliced) Cashew Nuts - 15-20 Raisins - 20-25 Mint Leaves - as required Coriander Leaves - as required Pineapple - 1 cup (chopped) Saffron (soaked in milk) - 2 tbsp

Kaipola or steamed Plantain cake is an easy to make authentic Malabar snacks. It can be made with few ingredients which is available at home. Kaipola is rich in flavor and highly nutritious and can be served as a complete meal for kids. Ingredients Kerala Banana (Nendran) - 2 nos: (ripe) Egg - 4 nos: Sugar - 4-5 tbsp Cardamom Powder - 1 tsp Cashew Nuts - as required Raisins - as required Ghee - as required Preparation Method Cut banana into small cubes and keep aside. In a thick bottom pan heat 4-5 ghee and saute the banana in low flame till banana become golden brown in color. Saute cashew nuts and raisins in ghee and keep aside. Transfer the banana to a plat and keep aside till it cool down. In a bowl, whisk eggs, sugar and cardamom powder till egg become fluffy and sugar dissolved completely. (adjust sugar depending on the sweetness of banana) Add banana, cashew nuts and raisins to the egg mixture and mix. Heat a thick bottom non-stick pan and apply ghee ge