Achu's Recipes

Ingredients Riped Mango (small) - 4-5 nos: Grated Coconut - 1 cup Green Chili - 2-3 nos: Cumin - 1/2 tsp Garlic - 4-5 petals Turmeric Powder - 1/2 tsp Coconut Oil - 2 tbsp Mustard Seeds - 1/4 tsp Fenugreek - 1/4 tsp Red Chili - 3-4 nos: Curry Leaves - as required Salt - as required Preparation  Method Grind grated coconut, green chili, garlic, cumin, make a fine paste and keep aside. Wash clean and cut mango into medium size pieces and cook for about 5mins: by adding salt, turmeric powder and 1 cup of water (Don't through the seed, while cooking add the seed as a whole). Add coconut paste, mix well and cook for another 5-10mins: in low flame. When the gravy thickens remove from flame. In another pan bring oil to heat, splutter fenugreek seeds and mustard. Add red chili and curry leaves, mix well and pour this to the top of mango gravy and close the lid. Mix well before serving the yummy, mouth watering Pazhamanga Pachadi with steamed rice.

Ingredients All purpose flour(Maida) - 1 1/2 cup Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Melted butter - 3/4 cup Salt - A pinch Milkmaid - 4 tbsp(optional) Vanilla essence - 1/4 tsp Lemon juice - 1/2 tsp Cocoa powder - 3 tbsp Milk - as required Preparation Method Beat the eggs using a hand held electric mixer in a large bowl. (Use glass bowl for more soft cake) Add sugar, butter and milk maid and mix at the lowest speed again for a few mins. Mix together maida, baking powder and salt. Add maida little by little to the bowl and mix at a medium speed for 5 mins. Add essence, lemon juice and cardamom and mix for 1 more min. (Add milk, if required, to attain the ribbon like consistency). Take 1/3 of the batter into a separate bowl and add cocoa powder to the batter and mix with a spoon. Preheat oven to 350 degree F (180 degree Celsius). Pour 5 - 6 spoons of the plain batter into a greased baking tray as a layer.  Add the 3 - 4 spoons of bat...

Ingredients Raw Mango - 1 small Grated Coconut - 1 cup Small Onion - 3-4 nos: Green Chili - 2 nos: Coconut Oil - 2 tbsp Fenugreek - 1 tsp Mustard Seeds - 1/2 tsp Red Chili - 2 nos: Salt - as required Curry Leaves - as required Preparation Method Peel the mango skin and cut into small pieces. Crush mango, grated coconut, green chili, small onion using mixer grinder. Add salt and mix well. In a wok bring oil to heat, splutter mustard and fenugreek. Add red chili and curry leaves, mix well and switch off the flame. Add crushed mango-coconut and mix well. Manga Chutney is ready to serve with rice / rice soup.

Ingredients Moong Daal - 100 gms: Grated Coconut - 1 cup Garlic - 4-5 petals Green Chili - 2 nos: Cumin - 1/2 tsp Turmeric Powder - 1/2 tsp Coconut Oil - 2tbsp Red Chili - 2-3 nos: Mustard Seeds - 1 tsp Small Onion (Shallots) - 4-5 (finely chopped)  Curry Leaves - as required Salt  - as required Preparation Method Wash clean moong daal and pressure cook for about 10 mins: by adding equal level of water, salt and turmeric powder. Grind together grated coconut, green chili, garlic, cumin and make a fine paste. Add coconut paste to the cooked daal, mix well and cook for another 5mins: in low flame. ( Add salt, if required. Add some more water, if the curry to be loosened). Transfer the daal to a serving bowl. For seasoning, in a wok or pan bring oil to heat, splutter mustard seeds. Add chopped small onion and fry till it become slight brown. Add red chili and curry leaves, mix well. Pour the seasoning to the top of the cooked daal-coconut mix and keep the...

Ingredients Baby Potato - 8-10 nos: Methi (Fenugreek Leaves) - 1 bundle Onion - 1 (chopped) Tomato - 1 (chopped) Chili Powder - 1 tsp Coriander Powder -  1 tsp Garam Masala -  1 tsp Cumin Seeds - 1 tsp Oil - 4-5 tbsp Ginger-Garlic Paste - 1 tsp Salt - as required Coriander Leaves - as required Fresh Cream - as required (optional) Preparation Method Peel the potatoes, wash clean and keep aside. I you are using normal potatoes cut into medium pieces. Wash clean the methi and take leaves and keep aside. In a kadai bring oil to heat and splutter mustard seeds. Add ginger-garlic paste and saute till the smell goes off. Add chopped onion and tomato and saute till the onion become slightly brown. Add methi leaves, salt and saute for 3-4mins: in low flame. Add 1cup of water and potatoes, keep the lid close and cook till potatoes are cooked well. Add coriander leaves, mix well and cook for 2mins: Remove from flame and add fresh cream. The delicious Aloo-Meth...

Ingredients Pineapple (ripe) - 1 medium (crushed or finely chopped) Green Chili - 2-3 nos: (chopped) Turmeric Powder - 1/4 tsp Grated Jagery or Sugar - 2 tsp (optional) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustard to this paste and give 2-3 pulses. Keep this paste aside. Add crushed pineapple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well. Add jagery or sugar if you like more sweet. Cook till the pineapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked pineapple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone. Remove from the flame and let it to cool fo...

Its vacation time....... Your kids will always demand for some snacks to have during their play time.... Here is a simple, but delicious snack / sweet for your kids.... Enjoy the vacation...... !!! Ingredients Beaten Rice - 250 gms Jagerry - 200  gms Grated Coconut - 2 cups Crushed Cardamon - 1 tsp Ghee - 1 tbsp Chana Daal - 2 tbsp Kismis - 3tbsp Preparation Method Make jagerry syrup by adding 1/2 glass of water, remove the  sediments add add to a wok. Roast chana daal and kismis in ghee and keep aside. Boil the jagerry syrup, stirring continuously. When the syrup starts thickening add grated coconut and mix well. When the coconut got cooked, bring down the flame to low and slowly add beaten rice by stirring. Switch off the flame, mix till beaten rice is coated well with jagerry and coconut. Add crushed cardamon, roasted chana daal and kismis, mix well. If you keep aval Vilayichathu in a clean air tight jar, it will stay for 1 week. Serve yummy Aval Vili...