Achu's Recipes

Ingredients Chicken Leg Pieces (skinless) - 8 Thick Curd - 1/2 cup Lemon Juice - 2 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 2 tsp Red Chilli Powder - 2 tsp Cumin Powder - 1 tsp Garam Masala - 2 tbsp Garlic - 2 tbsp (minced) Ginger - 2 tbsp (minced) Salt - as required Butter - 2-3 tbsp Preparation Method Wash clean chicken pieces and pat with a kitchen towel to remove water. Make 2-3 deep slits in the chicken pieces. Mix all ingredients, except chicken and oil; make a smooth marinade. Coat the chicken pieces with the marinade. Cover the chicken and refrigerate for minimum of 2-3 hours; for better result refrigerate overnight. Preheat the oven at 200 degree for 10 mins: Brush the baking tray with butter; arrange the chicken pieces in the baking tray and brush with butter. Cook the chicken in the Broil mode for 25-30 mins:, flipping the chicken in between. Once the chicken is cooked, remove from oven and let it rest for 5-10 mins: in the tray. The

Ingredients Puff Pastry Sheet - 1 roll Egg - 6 nos:  Onion - 4 medium (cut into thin slices) Tomato - 1 medium (cut into thin slices) Red Chilli Powder -2 tsp Garam Masala - 1tsp Chicken Masala (optional) - 1 tsp Turmeric Powder - 1/4 tsp Curry Leaves - as required Salt - as required Oil - 4 tbsp Preparation Method Boil 5 eggs fully, cut into halves and keep aside. In a pan heat oil and add onion, ginger, and garlic; sauté in low flame till onion becomes golden brown in color. Add tomatoes, curry leaves, and salt; sauté till tomato becomes mushy. Add turmeric powder, garam masala, chili powder, and chicken masala; sauté for 1-2 mins: in low flame. Carefully add the halved eggs and cover the eggs with masala (make sure that egg yolk and white don't separate), remove from flame, and keep aside. Preheat the oven to 200 degrees C. Gently roll the pastry sheet with a rolling pin (roll to make it flat and to seal any cracks without applying pressure). Cut the pastry sheet into 15cm X 15c

Ingredients All Purpose Flour (Maida) - 2 cups Sugar - 2 tbsp Unsalted Butter (in room temperature) - 3 tbsp Lukewarm Water -1/2 cup to 3/4 cup (as required) Active Dry Yeast - 1 tsp Salt - a pinch Preparation Method Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble. Take flour in large bowl, add salt and combine. Add yeast mix to the flour and combine well. Knead well till a smooth dough is formed by adding more lukewarm water (dough consistency should be bit loose than chappathi dough). Once the dough become smooth add butter and kneed gently to incorporate the butter. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till the dough become double in size. Punch down the air from the dough and kneed gently. Take small lemon size portions from the dough and roll into a smooth roll by tucking the dough at the bottom of the roll. Arrange the rolls lined baking tray leaving some space; cover and kee

Ingredients Banana Robusta (ripe) - 2 nos: Maida / All-Purpose Flour - 2 cups Vegetable Oil - 3/4 cup Sugar - 3/4 cup Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt - a pinch Chocolate Chips - 1/2 cup Preparation Method Preheat the oven at 200 degrees for 10 mins: Grease 9-inch baking tray with butter or oil and dust with flour and keep aside. Sieve together maida, baking powder, baking soda, and salt; keep aside. Add bananas to a mixing bowl and mash well with a fork. Add oil and sugar (I used brown sugar) and with the help of a whisk mix well till the sugar dissolve completely. Gradually add dry ingredients (maida mix) to the wet ingredients and with the help of a spatula combine well. Add 1/4 cup chocolate chips to the batter and mix well. Pour the batter to the prepared baking tray and tap the tray twice to remove the air bubbles. Sprinkle remaining chocolate chips on top of the batter. Bake the cake at 180 degrees for 25-30 mins (prick the cake wit