Achu's Recipes

Ingredients  Cooking Apple or Green Apple - 500 gms: Garlic - 2 pods (cleaned) Ginger - 3 tbsp (sliced) Red Chilli Powder - 3 tbsp Fenugreek Powder  - 1/2 tsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Wash, clean and pat dry the apples. Make sure that there is no traces of water on the apples. Remove the stem and seeds of the apple and slice into bite size pieces (Do not chop the apple finely. It will become mushy and shrink after 2 days of making pickle). In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and sauté till the garlic starts to change the color. Keep the flame in low and add chilli powder, fenugreek powder and asafoetida; mix well. Add vinegar and salt and bring to boil. Add apple slices, mix well so that that the gravy is coated well on the apple slices. Adjust the salt and turn off the flame. Allow the pickle to cool

Ingredients For Batter Gram Flour / Besan  - 2 cup (roasted) Green Chilli - 2 (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 gram flour, crushed green chili, ginger, salt; make a thick batter by adding water and keep aside for 30-45 mins: When the batter becomes soft, mix well; add more water, if required (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 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 15-2

Ingredients Mango (ripe) - 3 (large size) Milk - 500 ml Sugar - 4-5 tbsp Condensed Milk - 1/4 cup (optional) Cardamom Powder - 1/4 tsp Preparation Method Wash clean mangoes; cut the tip of the mango and carefully pull out the seed. Keep the mangoes straight in the teacup and refrigerate. Boil milk in a thick bottom pan and add sugar. Cook the milk in low flame till it become half in quantity. Add condensed milk (if you are adding condensed milk, you need to use only 2-3 tbsp sugar) and cardamom powder; mix well and boil. Remove from flame and bring the milk mixture to room temperature. Fill the mangoes with milk mixture, keep the mangoes straight in the teacup and keep in the freezer for 5-6 hours. Remove the skin of the mangoes and cut them into slices. The yummy and soothing Stuffed Mango Kulfi is ready to indulge in.

Sweet Pongal is a delicious South Indian dish traditionally made to offer to God during special occasions and poojas. Sweet Pongal is known a s  Sarkkarai Pongal in Tamilnadu.  Ingredients Basmati / Sona Masoori Rice - 1 cup Moong Daal - 1/2 cup Jaggery - 1 cup Cardamom - 3-4 (crushed) Coconut Milk - 1 cup Ghee - 5 tbsp Cashew, Raisins - as required Preparation Method Dry roast the moong daal and rice separately till it is hot and keep aside. Wash clean the rice and moong daal and keep in a strainer. Melt the jaggery in 1/4 cup water, strain; keep aside. In a thick bottom cooker heat ghee, fry cashew nuts, raisins and keep aside. Add rice-daal, coconut milk, and 3.5 cups of water 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 the cooker and mash the contents well when it is hot. Add jaggery syrup to the rice-moong daal mixture and combine wel

Ingredients Digestive Biscuit - 12 nos: Unsalted Butter - 50 gms: Blueberry (Fresh) - 500 gms: Sugar - 8-10 tbsp Double Cream or Whipping Cream - 250 ml Gelatin / Agar Agar /  China Grass - 10 gms: Preparation Method Wash, clean, and pat dry the blueberries and keep aside. Powder the biscuits using mixer or rolling pin and transfer to a large bowl. Melt the butter and add to the powdered biscuits. Using a spoon mix the biscuit and melted butter till the entire biscuit powder cover in butter. Evenly spread the biscuit-butter mixture to the base of a 8inch spring form pan. Level the mix with a spatula and using the back of a spoon or small bowl, press down the mixture and refrigerate for 30 mins: Add gelatin to 100ml cold water and keep aside (soak the gelation as per the instruction given  on the packing). Add blueberries and sugar to a thick bottom pan and keep the flame on high. When it start to boil, keep the flame in medium and cook for about 15 mins (till the skin of the berries st

Ingredients Maida / All-Purpose Flour - 2 cups Ghee - 2 tbsp Sugar - 1 cup Salt - 1/4 tsp Water - as required Oil - as required for deep frying Preparation Method Add maida, ghee and salt to a mixing bowl and rub the ghee in the flour till the crumbs are formed. Gradually add water (2-3 tbsp at a time) to the flour and prepare a tight dough and keep aside for 30 mins: In a thick bottom wok bring the oil to heat. Dust the kitchen countertop with flour and roll the dough to 1/2 inch thick sheets. Cut diamond shapes out of the dough. Deep fry the diamonds in oil at medium heat. Remove the diamonds from oil when it turns to golden brown in color and keep in a strainer or kitchen towel to remove excess oil. Add sugar and 1/2 cup water to a thick bottom wide pan and boil till the syrup becomes one string consistency. Remove the sugar syrup from flame and slowly add the fried diamonds to the syrup and coat the diamonds with sugar syrup and leave aside for 5 mins: Remove the diamo