Achu's Recipes

Tender Coconut Soufflé is an easy to make, no-cooking, no-baking soft, creamy, melt-in-mouth and cooling dessert. Ingredients Tender Coconut Pulp and Water (combined) - 500 gms: (of 1 large tender coconut) Powdered Sugar - 3-5 tbsp Whipping Cream / Heavy Cream - 200 ml Gelatin / Agar-Agar - 10 gms: Preparation Method Prepare the Gelatin / Agar-Agar as per the instructions given in the sachet. Grind the tender coconut pulp to a smooth paste by adding tender coconut water; strain to a large bowl and keep aside. Beat the Whipping Cream / Heavy Cream till the stiff peaks form by adding 1 tbsp powdered sugar at a time. Add whipped cream in small portions to the tender coconut mix and combine using spatula. Do not beat the cream and tender coconut mix, just fold using the spatula. Add Gelatin / Agar-Agar; combine using spatula. Transfer the soufflé mix to individual serving bowls or to a 8x8 tray and allow it to cool down. Keep the lid closed and refrigerate the soufflé for 4-6 hours or till

Ingredients Basmati Rice - 1 cup Ghee - 4 tbsp Cinnamon - 1 stick Cardamom - 3-4 nos: Cloves - 3-4 nos: Bay Leaf - 1 no: Cashew Nuts - 8-10 nos: Raisins - 8-10 nos: Onion (thinly sliced) - 1 small Onion (chopped) - 1 small Boiling Water - 1.5 cup Salt - as required Preparation Method Wash and soak the rice for 20 mins:. After 20 mins: transfer the rice to a strainer to remove the excess water. Heat oil in a cooking pan, fry cashew nuts and raisins and keep aside. Add thinly sliced onion to the ghee and saute onions until crisp and brown; drain and keep aside the onion. Add Cinnamon, Cardamom, Cloves, Bay Leaf to the ghee and saute for 2-3 mins: in low flame. Add chopped onion and saute till onion become translucent. Add rice and saute in low-medium flame till rice start to splutter. Add boiling water, salt and mix well. Keep the lid closed and cook till rice is done, stirring once in between, and remove from flame. Gently fluff the rice with a fork and garnish with fried onion, cashew