Achu's Recipes

Ingredients For Doughnuts Milk (Luke Warm) - 3/4 cup Active Dry Yeast - 2 tsp Sugar - 2 tsp All-purpose Flour / Maida - 2 cups Melted Butter - 2tbsp Oil - for deep frying For Sugar Glaze Powdered Sugar - 1 cup Butter - 1 tbsp Milk - 2 tbsp For Chocolate Glaze Chocolate - 50 gms: Butter - 2 tbsp Vanilla Essence - 1/4 tsp Preparation Method Doughnuts In a large glass bowl mix together milk, sugar, and yeast.  Mix till the yeast dissolved completely and leave aside for 10-15 mins: (till the milk froth) To the milk gradually add maida and kneed well (the dough will be sticky). Add melted butter and knead again. Apply some oil to the kitchen countertop, transfer the dough to the countertop; kneed for 10-15 mins: (till the dough become soft and not sticky). Tuck in the sides of the dough and make a ball. Apply 1tsp oil to the bowl and place the dough in the bowl. Cover the bowl with cling wrap or kitchen towel and leave in a warm place for 1-1.5hrs

Ingredients Bitter gourd - 250 gms: Red Chili Powder - 1 tsp Onion - 1 (finely chopped) Tomato - 1 (finely chopped) Raw Mango (optional) - 1 small (finely chopped) Pepper Powder - 1 tsp Lemon Juice - 1 tbsp Salt - as required Oil - as required  Green Chilli - 2-3 nos: Curry Leaves - as required Preparation Method Clean the bitter gourd, remove seeds and cut into thin slices. Add salt, red chili powder to the bitter gourd; mix well, and dry in sunlight for 3-4 hours. (if sunlight is not available, spread in a kitchen towel and keep aside for 4-5 hours). This will help to remove excess water from the bitter gourd and will make bitter gourd crispy while frying. Heat oil in a pan and shallow fry the bitter gourd till it become crispy; remove from oil and transfer to a kitchen towel. Fry green chili, curry leaves; keep aside Add onion, tomato, mango, lemon juice, pepper powder to a mixing bowl; mix well, adjust salt. Add fried bitter gourd, green chili, curry leav

Ingredients Yeast - 2 tsp Sugar - 2 tsp Lukewarm Milk - 3/4 cup Egg - 1 no: Maida / All-Purpose Flour - 2 cups Salt - a pinch Vanilla Essence - 1 tsp Vegetable Oil - 1/4 cup Cinnamon Powder - 3 tbsp Butter (room temperature) - 50 gms: Brown Sugar - 50 gms: Preparation Method In a large glass bowl mix together lukewarm milk, yeast, and 2 tsp sugar; keep aside for 10-15 mins: (till the milk becomes frothy). Whisk the egg and add to the milk. Gradually add salt and maida and knead with your hands. Add vanilla essence and oil; knead for about 10 mins:, till the dough becomes soft and smooth. Apply 1 tbsp oil on the bowl, keep the dough in the bowl and cover the bowl with a cling wrap or kitchen towel; keep aside for 1-2 hours (till the dough becomes double in size). Once the dough becomes double in size, punch the dough with wrist and knead again for 3-5 mins: Mix together cinnamon powder, butter, and brown sugar; keep aside. Dust the countertop with some f

Ingredients Wheat Flour - 3 cups Rava - 1/4 cup Curd - 1/4 cup Sugar - 1 tbsp Oil - 3-4 tbsp Ghee - as required Salt - as required Preparation Method Mix together wheat flour, rava, sugar, salt, and curd. Gradually add warm water and knead well to make a soft dough. Add oil and knead for another 5 mins: Shape the dough as a large ball and apply some oil on the top of the dough. Cover the dough with a wet kitchen towel and leave aside for 30-45 mins: Knead the dough again and make large lemon size balls (refer the collage) and cover them with a wet kitchen towel for 30-45 mins: Clean the kitchen counter and dust with wheat flour. Roll the dough into a thin sheet and spread a generous amount of ghee (refer to the collage). Make small pleats and gently fold the dough (refer to the collage). Once the dough becomes a single strip, stretch the dough and expand it without breaking (refer to the collage). Gently roll each strip, like wheel shape, and keep asid

Ingredients Butter - 100 gms (in room temperature) Powdered Sugar - 100 gms: Whole Wheat Flour / Atta - 250 gms: Peanut Butter - 100 gms: Vanilla Essence - 1 tsp Preparation Method Scoop out small portions (1/2 tsp) peanut butter, arrange in a tray and refrigerate for 1 hour. Mix together butter and sugar using a whisk till it becomes creamy. Gradually add wheat flour; mix well to form a tight dough. Add vanilla essence, combine well and refrigerate the dough for 15-20 mins:. Take lemon size dough, roll it with hand, press the middle of the dough. Place one portion of refrigerated peanut butter in the middle and roll the dough. Slightly press down the dough and refrigerate for 15 mins: Preheat the oven at 180 degrees C for 10  mins: Bake the cookies for 12-15 mins: Remove the cookies from the oven and allow it to cool down completely. Enjoy the Peanut Butter - Whole Wheat Cookies. Notes:   While removing from the oven, the cookies will be soft, but a