Achu's Recipes

Ingredients Canned Tuna - 400 gms: Onion (medium size ) - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Garlic - 1 tsp (finely chopped) Coriander Leaves - 1 tsp (finely chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Pepper Powder - 1 tsp Garama Masala - 1 tsp Potato (medium size) - 2 nos: (boiled) Egg - 1 (beaten) Salt - as required Bread Crumbs - as required Oil - as required Preparation Method Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water. Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till  onion become translucent. Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min: Add drained tuna, mix well and saute in medium flame for 5 mins: Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly. Crush the boiled potato, add to the tuna mix and combine we

Puli Inji / InjiPuli is one of the most significant pickle served in Kerala as part of the Sadhya (feast). It has a perfect balance of sweet, salt, tangy and spicy flavor. Ingredients Ginger - 200 gms:  Tamarind - 2 gooseberry size balls Jaggery - 100-150 gms: Coconut Oil - 5 tbsp Shallots - 4-5 (finely chopped) Green Chilli - 2-3 (finely chopped) Red Chilli Powder - 2 tsp Turmeric Powder - 1/2 tsp Fenugreek Powder - 1/2 tsp Asafoetida Powder - 1/4 tsp Red Chilli - 2-3 nos:  Curry Leaves - as required Mustard Seeds - 1/2 tsp Salt - as required Preparation Method Soak the tamarind in 2 cups hot water for 15 mins:, squeeze the tamarind and extract the juice. Strain the tamarind water and keep aside.  Dissolve jaggery in 1 cup hot water, stain and keep aside. Remove the skin on the ginger, wash clean and pat dry. Finely chop the ginger and keep aside. Heat 3tbsp coconut oil in a pan and add the ginger, green chilli and handful of curry leaves and saute till ginger become golden brown; rem

Mixed Fruits Paayasam is a delicious and creamy dessert which is made out of fresh fuits and dry fruits. Ingredients Cashew Nuts - 20-25 nos: Raisins - handful Almonds - 10-15 nos: (chopped) Pistachio - 10-15 nos: (chopped) Seedless Dates - 10-15 nos: (chopped) Apple - 1 (cut into cubes) Banana Nendran - 1 (cut into cubes) Banana Elachi - 1 (cut into cubes) Mango - 1 (cut into cubes) Saffron - a pinch (optional) Condensed Milk - 200 ml Milk - 1-1.5 ltrs Sugar - half -1 cup Ghee - 5-8 tbsp Rose Water - 1 tsp (optional) Pomegranate Seeds - as required to garnish (optional) Preparation Method Soak 10 cashew nuts in 1/2 cup warm milk, grind to a smooth paste and keep aside. Soak saffron in 1/4 cup  ilk and keep aside. Heat 5 tbsp ghee in a thick bottom, wide pan; roast cashew nuts, almonds, pistachio, raisins and keep aside. Add dates, apple, bananas, mango to the pan and saute in medium flame for 5 mins:. Stir gently without loosing the shape of the fruits. Add half cup sugar and mix gent