Achu's Recipes

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h

  Ingredients Digestive Biscuit – 15 nos: Butter (Melted) – 5 tbsp Fresh Strawberry – 500 gms: Cream Cheese –  350 gms: Whipped Cream - 500 gms: Mascarpone Cheese - 250 gms: Granulated Sugar – 1 cup China Grass / Agar Agar / Gelatin –  15 gms: Cold Water – 100 ml Preparation Method Soak china grass / agar agar / gelatin in 100 ml cold water in a heat resistant bowl and keep aside. Take a 9 inch spring-form pan, apply butter on the edges and keep aside. Powder the biscuit; add melted butter to the biscuit powder and mix well so that the biscuit become moist. Spoon the biscuit to the bottom of the serving glass/bowl and press gently with back side of the spoon and refrigerate for 30 mins:. Remove the leaves of the strawberry and cut each strawberry into 2 or 3 pieces; make a smooth paste of strawberry using mixer. Strain the strawberry puree using a colander to remove the seeds and keep the puree aside. Beat the cream cheese till it become soft; add sugar and beat till cream cheese becom

The moist and spongy cake made with fresh orange and lemon.  Ingredients For Cake Orange Juice - 120 ml Lemon Juice - 50 ml Vegetable Oil - 100 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Egg - 3 medium size Sugar - 1 cup All-purpose Flour - 1.5 cups Corn Flour - 1/2 cup Baking Powder - 1 tsp Baking Soda - 1/4 tsp Salt - a pinch For Icing Orange Juice - 1/4 cup Lemon Juice - 1/4 cup Corn Flour - 2 tsp Castor Sugar - 5 tbsp Whipping Cream - 300 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Preparation Method Cake Grease a 9 inch cake tin with butter and dust with flour and keep aside. Pre-heat the oven at 180 degree C for 10 mins: Sieve together all-purpose flour, corn flour, baking powder, baking soda, and salt; keep aside. Add eggs to a large dry glass bowl and whisk till it become creamy (you can use electric beater or whisk. I used whisk). Add sugar and whisk till sugar dissolve completely. Add orange juice, lemon juice, oil and whisk till it become smooth. Gradually add the dry ingredien

Ingredients Roasted Gram Flour - 2 cups Roasted Rice Flour - 1/2 cup Red Chilli Powder - 2 tsp Asafoetida Powder - 1/4 tsp Shallots - 2 nos: Garlic - 2-3 nos: Curry Leaves - 5-6 nos: Salt - as required Ghee - 1 tbsp Oil - as required for frying Preparation Method Grind the shallots, garlic, and curry leaves by adding 1/4 cup water; strain well and keep the juice aside. Mix together the gram flour, rice flour, chilly powder, asafoetida powder and salt. Add the ghee and mix well. Gradually add the strained onion juice to the flour and knead to a smooth dough. The consistency of the dough should be that for idiyappam. Heat oil in a large bottom pan; once the oil start to bubble, keep the flame in medium. Place the ribbon pakkavada mold in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker. Squeeze the dough carefully into the hot oil in circular motion and fry. Flip in between for even frying. Fry for 3-4 mins: or till it turns golden brow

Tiramisu is a coffee- flavored  Italian dessert. Classic tiramisu contains egg and rum. But this one I prepared without using egg and rum. This is an easy to make and no-fail dessert recipe. Ingredients Sponge Fingers - 200 gms: (approximately 24 nos:) Mascarpone Cheese - 250 gms: Whipped Cream - 500 ml Caster Sugar - 8 tbsp Vanilla Essence - 1 tsp Coffee Powder - 2 tbsp Hot Water - 1 cup Coco Powder - 2 tbsp Preparation Method Take hot water in a wide bottom bowl, add coffee powder and 3 tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Add mascarpone cheese and whipped cream to large chilled glass bowl and beat by gradually adding 5 tbsp sugar till  cream and mascarpone have completely combined and have the consistency of thickly whipped cream. Add vanilla essence and combine well. Take a 10inch wide and 3inch deep bowl (preferably square or rectangular shaped glass bowl). Take 1 or 2 sponge fingers at a time, dip completely in t

Ingredients Rice Flour - as required (roasted) Mango (ripe & firm) - as required (cut into cubes) Grated Coconut - as required Salt - as required Luke Warm Water - as required Preparation Method Mix rice flour and salt. Sprinkle water to the rice flour and gently mix. Add 1-2 tbsp of water at a time and make sure that the rice flour got wet evenly and no lumps are formed. In a puttu maker (puttu kutti or puttu chiratta) add 1 tbsp of grated coconut to the bottom, top with mango slices; add rice flour. Repeat the process depending on the length of the puttu maker; make sure that the top layer is mango slices and coconut. Keep the lid closed and steam cook the puttu for 8-10 mins: Transfer to a serving plate and garnish with mango slices. Hot and flavorful Mango Puttu is ready.