Achu's Recipes

Ingredients Dried Shark - 250 gms Grated Coconut - 1 cup Chili Powder - 2 tbsp Coriander Powder - 4 tbsp Garam Masala - 1 tbsp Turmeric Powder - 1/2 tsp Coconut Oil - 2 tbsp Shallots (Small Onion) - 5 nos: (chopped) Curry Leaves - 4-5 stems Salt - as required Preparation Method Cut the shark into curry pieces and keep in water for 4-5 hrs: to remove the salt. Wash the shark pieces and keep aside. Roast the grated coconut in medium flame. Once the coconut become light brown add chili powder, coriander powder, garam masala and roast for 2mins: Remove from flame and keep aside to cool down. Once the coconut is in room temperature, grind that to a fine paste by adding some water. In a kadai (if you have clay pan, that will be good) cook the fish pieces for 10mins: by adding water and turmeric powder. (Water should be just to the level of fish pieces). Add the grounded coconut, stir well, close the lid and cook in medium flame.  Add salt, if required. You can add...

Ingredients Whole Wheat Atta - 2 cups Grated Coconut - 1/2 cup Cumin - 1 tsp Sugar - 1 tsp Yeast - 1/2 tsp Salt - as required Water - as required Preparation Method Grind together the grated coconut, cumin, yeast and sugar by adding 1/4 cup of water. In a large bowl add atta and grinded coconut and mix well. Make the batter by adding water. (Batter consistency should be same as that of idly batter). Keep the batter aside for 5-6hrs to ferment. Add salt to the fermented batter and mix well. Heat a non-stick dosa pan and pour a ladle full of batter. When one side got cooked flip over and cook the other side also. The healthy Atta Appam is ready to serve with veg/non-veg gravy.

Ingredients Idly - 2 nos: Egg - 1 no: Corn Flour - 1 tbsp Rice Flour - 2 tbsp Ginger-Garlic Paste - 1/2 tsp Chili Powder - 1 tsp Garam Masala - 1 tsp Onion - 1 medium (chopped) Ginger - 1/2 tsp (chopped) Garlic -  1/2 tsp (chopped) Tomato  Sauce - 3 tbsp Oil - to fry Mustard - 1/2 tsp Curry Leaves - 2-3 stems Salt - as required Preparation Method Cut idly into square/rectangle/triangle pieces. Beat the egg and keep aside. Mix corn flour, rice flour, ginger-garlic paste, 1/2 tsp chili powder, 1/2 tsp garam masala and salt. Make a thick batter by adding egg to the above mix. (If you are a vegetarian you can use water to make batter). In a frying pan bring oil to heat. Dip idly pieces to the batter and deep fry. Remove idly pieces from oil and keep in a kitchen tissue to drain the excess oil. In a non-stick pan bring 1 tbsp of oil to heat and splutter mustard seeds. Add chopped ginger, garlic, onion and curry leaves and saute well in medium flame. O...

Ingredients Beetroot - 250 gms Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Green Chili - 2 nos: (split) Curry Leaves - 2-3 stems Salt - as required Oil - 3 tbsp Mustard Seeds - 1/2 tsp Preparation Method Remove beetroot skin and wash. Cut beetroot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the beetroot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add beetroot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 10mins: stirring in between. Remove from flame and  Beetroot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

Ingredients Sona Masoori Rice -  2 cups Carrot - 2 medium Beans - 4-5 nos: Potato - 2 medium Green Peas - 1/2 cup Clove - 4-5 nos: Black Pepper - 10-15 nos: Cinnamon - 1 stick Garama Masala - 1 tsp Salt - as required Ghee - 2 tbsp Water - 4 cups Preparation Method Wash and soak rice for 10mins: Transfer the rice to a strainer and keep aside for 15mins: Cut carrot, beans, potato into equal size pieces. If you are using dry green peas half cook the same and keep aside. In a pressure cooker bring ghee to heat and add clove, cinamon and pepper. Once the spices start spluttering and rice and vegetables and mix well in low flame for 5mins: Add garam masala and salt and mix well for another 2mins: Add 4 cups of water and close the lid. Cook till 2 whistles. Once the pressure fully released, remove the lid. The easy, nutritious, colorful Vegetable Rice is ready to be served with raita.

Ingredients Basmati Rice / Sona Masoori Rice -  1 cup Carrot - 1 medium Beans - 4-5 nos: Potato - 1 medium Green Peas - 1/4 cup Clove - 4-5 nos: Black Pepper - 4-5 nos: Cinnamon - 1 stick Garama Masala - 1/2 tsp Egg - 1 no: Pepper Powder - a pinch Salt - as required Ghee - 1 tbsp Water - 2 cups Preparation Method Wash and soak rice for 10mins: Transfer the rice to a strainer and keep aside for 15mins: Cut carrot, beans, potato into equal size pieces. If you are using dry green peas half cook the same and keep aside. In a pressure cooker bring ghee to heat and add clove, cinamon and pepper. Once the spices start spluttering and rice and vegetables and mix well in low flame for 5mins: Add garam masala and salt and mix well for another 2mins: Add 2 cups of water and close the lid. Cook till 2 whistles. Once the pressure fully released, remove the lid. In a bowl beat the egg by adding pinch of salt and pepper powder. In a bottom thick pan heat 4-5 drops o...

Ingredients Dried Shark - 100 gms Pepper Powder - 1 tsp Red Chili Powder - 1/2 tsp Turmeric Powder - a pinch Grated Coconut - 1 cup Small Onion - 12-15 nos: Red Chili - 4-5 nos: Oil - to fry Salt - as required Curry Leaves - 4-5 stems Preparation Method Cut shark into small pieces and soak in water for 4-5hrs to remove the excess salt. Remove the fish from water and add pepper powder, turmeric powder, chili powder and mix well and keep aside for 15mins:. In a pan heat oil and fry fish in medium flame turning in between. Remove fish from oil and put in a tissue to remove excess oil. Fry the red chilies in the same oil and keep aside. Crush the grated coconut and red chili and keep aside. Crush small onions and curry leaves and keep aside. Mince the fried fish and keep aside. In a large bowl and minced fish, crushed coconut, red chili, small onion, curry leaves and mix well. Add salt if required (before adding salt, taste to check whether enough salt is there). Unakka Sravu Chutney taste...