Achu's Recipes

Ingredients For Batter Fine Rava / Sooji  - 1 cup (roasted) Thick Curd - 1 cup Green Chilli - 1 (crushed) Ginger - 1 tsp (crushed) Salt - as required Water - as required Eno Salt - 1 tsp / 5 gms:  For Thadka Oil - 2 tbsp Mustard Seeds - 1 tsp Green Chilli - 2-3 (slit) Curry Leaves - as required Asafoetida - a pinch Sugar - 2 tbsp Water - 1/4 cup For Garnishing Grated coconut - 2-3 tbsp (optional) Coriander Leaves (finely chopped) -  2-3 tbsp (optional) Preparation Method Mix rava, curd, crushed green chilli, ginger, salt; make a thick batter and keep aside for 30-45 mins: When rava becomes soft, add water and make a thick batter (batter consistency should be as that of idli batter). Grease a deep bottom wide tray with ghee and keep aside. Prepare the steamer and heat it up. Add Eno salt to the rava batter, mix well, and immediately transfer to the greased tray; tap the tray 2-3 times to remove the air bubbles. Steam cook the batter for about 1

Tamarind / Imli Chutney is an essential accompaniment for snacks like Dhokla, Samoosa, or Chats. It is easy to make chutney and can refrigerate up to 1 week. Ingredients Tamarind - Lemon size Jaggery - 100 gms: Cumin Seeds - 1/2 tsp Oil - 1 tbsp Ginger Powder - 1/2 tsp Asafoetida - 1/4 tsp Red Chilli Powder - 1/2 tsp Sugar - 2 tsp Salt - as required Preparation Method Soak the tamarind in 1 cup warm water for 1-2 hours; squeeze the pulp from the tamarind, strain and keep aside. Dissolve the jaggery in 1/2 cup water, strain, and keep aside. Heat oil in a pan and splutter cumin seeds. Add tamarind pulp and jaggery syrup and cook in medium flame for 5-6 mins:. Add ginger powder, asafoetida, red chilli powder, sugar, and salt; mix well and cook for another 3-4 mins: (till the mixture thickens). Let the chutney cool down. Tamarind Chutney / Imli Chutney is ready to serve with snacks or chats. Tamarind Chutney can refrigerate in an airtight glass container and ca

Ingredients Urud Daal - 2 cups Rice Flour - 2-3 tbsp Onion - 1 small (finely chopped) Green Chilli - 2 nos: (finely chopped) Pepper Corns - 2 tbsp Curry Leaves - 2-3 tbsp (finely chopped) Salt - as required Coconut Oil - as required to deep fry. Preparation Method Wash and said urud daal for 4-5 hours. Transfer the urud daal to a strainer and remove excess water. Crush peppercorns and keep aside. Grind the urud daal to a smooth paste. Add 1 tbsp water at a time if required to grind. Transfer the urud daal paste to a mixing bowl.  Add rice flour, onion, green chili, curry leaves, salt, pepper; mix well. Leave the dough aside for 2-3 hours. Heat oil in a deep bottom pan. Wet your hands, take lemon size dough, roll with your palm, gently press and flatten, make a small hole in the middle with your thumb and slowly place the dough to the oil. Fry in medium flame till the fritters become golden in color. Remove the fritters from the oil and keep in a kitchen tow

Click Here  for the step-by-step Pizza Base Recipe. Ingredients Pizza Base Dough  - for 2 medium-sized Pizza  Pizza Sauce - 4 tbsp Grate Pizza Cheese - 100 gms: Oregano - 2 tsp Red Chilli Flakes - 2 tsp Onion - 1 (sliced) Tomato 1 (sliced) Boneless Chicken Piece - 200 gms (cut into cubes) Salt - as required Red Chilli Powder - 1 tsp Preparation Method Marinate the chicken cubes with salt, red chili powder and keep aside for 10-15 mins: Shallow fry the chicken pieces and keep aside. Preheat the oven at 180 degrees for 10 mins: Apply some oil on the baking tray and using your palm and fingers gently roll the dough to circle shape. Tuck the sides of the dough, so that the edges become thick and pizza toppings will not fall out of the base. Prick the dough with a fork. Spread 2 tbsp of pizza sauce over the dough, avoiding the edges. Spread grated cheese over the pizza sauce. Evenly arrange sliced tomato, onion, and chicken cubes. Sprinkle 1 tsp each of oregano