Achu's Recipes

Ingredients Chicken - 1 KG (cut into medium pieces) Cashew Nuts - 100 gms: Ginger-Garlic Paste - 1 tbsp Ginger (finely chopped) - 1 tbsp Garlic (finely chopped) - 1 tbsp Onion (finely chopped) - 1 cup Garam Masala - 1 tbsp Red Chilli Powder - 1 tbsp Kashmiri Chilli Powder - 1 tbsp Turmeric Powder - 1/2 tsp Oil - 4-5 tbsp Salt - as required Curry Leaves - as required Preparation Method Soak 50gms cashew nuts in water for 10-15mins: and grind to a smooth paste. Add cashew nut paste ginger-garlic paste, turmeric powder, 1/2 tbsp each of red chilli powder, kashmiri chilli powder, garam masala and salt to the chicken. Mix well and keep the chicken in refrigerator for at least 1 hour. Take out the marinated chicken from refrigerator, transfer to a pan and cook till the chicken is 75% done. Heat oil in a thick-wide bottom pan and saute chopped ginger and garlic in medium flame for 2 mins: Add onion and saute till onion become translucent. Add cashew nuts, curry leaves; saute in low flame for

Rasavada is an evening snacks popular in the Thiruvananthapuram district of Kerala and part of Tamilnadu. It is combination of vada and rasam. Preparation of Rasam Ingredients Ripe Tomatoes - 4 nos: (finely chopped) Crushed Pepper - 1-2 tbsp Garlic - 1 pod (crushed) Ginger - 1 tbsp (crushed) Chopped Coriander leaves - 2 tsp Oil - 3 tsp Red Chilli - 2 nos: Curry leaves - 4-5 nos: Asafoetida - a pinch Salt - as required Preparation Method Heat oil in a pan and splutter mustard seeds, cumin, curry leaves, red chilli. Once they crackle add crushed garlic and ginger; fry for till nice aroma comes out. Add tomato, mix well and cook in low flame keeping the lid closed till tomato become mushy. Add 4 cups of water and boil. Add salt, 1 tbsp crushed pepper, and asafoetida. Boil for another 5min:. Check for salt and spiciness; add more salt and/or crushed pepper as per your taste. Add coriander leaves and boil i n low flame for another 5mins: and keep aside. Preparation of Vada Ingredients Parip