Achu's Recipes

Ingredients Banana Flower (Vazha Poovu) - 1 number Onion - 1 big (finely chopped) Green Chilli - 2 nos: (finely chopped) Ginger - 1 small piece (finely chopped) Potato - 1-2 medium (boiled and mashed) Curry Leaves - as required (finely chopped) Atta - 4-5 tbsp Salt - as required Bread Crumbs - as required Oil - as required  Preparation Method Finely chop the banana flower and clean the threads and waste with fingers after applying coconut oil in the hands. In a pan heat 4-5tbsp oil. Add chopped ginger, green chilli, onion and curry leaves and saute till onion become transparent. Add banana flower and saute in low flame till it become soft. Remove from flame, add salt and mix well; allow it to cool down. Add mashed potatoes to the banana flower mixture and combine well. Add water and pinch pf salt to the atta and make thick batter and keep aside. Take lemon size mixture and shape the cutlets. Dip each cutlet in atta mixture and then coat with bread crumbs. H...

Ingredients Egg - 3 nos: Onion - 3 nos: (finley chopped) Tomato - 1 no: (finely chopped) Ginger - Garlic Paste - 1 tsp Turmeric Powder - 1/4 tsp Garam Masala - 1 tsp Red Chilli Powder - 1 tsp Oil - 3-4 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - as required Salt - as required Corriander Leaves - 1 tsp Preparation Method Heat oil in a flat, thick-bottom pan and splutter mustard seeds. Add onion and saute in medium flame till onion become translucent. Add curry leaves, salt and ginger-garlic paste; saute till onion turn slightly turn into brown. Add tomato and saute till tomato become soft. Add turmeric powder, corriander powder and chilli powder and saute for 2 mins: Add 1cup water, mix well; adjuct the salt and cook till the gravy become thick, keeping the lid closed. When the gravy become thick, make 3 small holes in the gravy; crack open the egg (make sure that yolk is intact) and place into the gravy. Sprinkle salt on top of each egg; keep the lid close an...

Ingredients Maida - 1 cup Whole Wheat Flour - 1 cup Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt -  a pinch Unsalted Butter - 100 gms: (in room temperature) Brown Sugar - 1/2 cup Sugar - 1/2 cup Egg - 1 (in room temperature) Vanilla Essence - 1/2 tsp Chocolate Chips - 1 cup Preparation Method Seive together maida, wheat flour, baking powder, baking soda, salt and keep aside. Powder brown sugar and sugar and keep aside. In glass bowl, soften the butter with a hand-held whisk. Add powdered sugar and mix till the butter-sugar mix become creamy. Add egg and vanilla essence; mix till the it become creamy. Gradually add the flour and combine with whisk. Add chocolate chips and combine with whisk or hands and make a thick dough. Refrigerate the dough atleast for one hour. Preheat the oven at 180degree C for 10mins: Line the cookie tray with butter paper. Place one scoop or lemon sized dough in the baking tray. Bake the dough in oven at 180degree C...

Phirni - light, creamy, rose water flavoured, chilled rice pudding - is a perfect dessert for hot summer day. Ingredients Basmati Rice - 1/2 cup Condensed Milk - 200 ml Milk - 2 cups Cardamom Powder - 1/4 tsp Rose Water - 1/2 tsp Almonds (finely chopped) - for garnishing Rose Petals - for garnishing Preperation Method Wash and soak the rice in water for 30mins. Drain the water and grind to a fine paste. To a thick bottom pan, add milk and rice paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Cook till the mixture become thick. Add condensed milk and bring to a boil stirring constantly. Once bubbles starts to appear , remove from flame. Add cardamom powder and rose water and mix well. Allow it to cool and transfer the phirni to serving bowl (preferably clay bowls) and refrigerate for 1-2 hours. Serve the chilled Phirni garnished with rose petals and chopped almonds.

Ingredients Paneer - 100gms: (grated) Potato - 2 medium (boiled and grated) Chilli Powder - 1-2 tsp (as required) Turmeric Powder - a pinch Greenpeas - 1/2 cup (cooked) Ginger - 1 tsp (finely chopped) Atta - 4-5 tbsp Salt - as required Water - as required Rice Vermicelli - 100gms: Oil - for deep frying Preparation Method Mix atta, salt and water; make a thick lump free batter and keep aside. Add grated paneer, potato, greenpeas, chilli powder, turmenric powder, ginger and salt to a mixing bowl and combine together. Apply oil in your hands, take lemon sized mixture and make balls.  Shape the balls into nset and dig the middle of each nest with thumb finger. Refrigerate the nests for 30mins: Heat oil in a pan.  Dip each nests in the atta mixture and coat with vermicelli. Deep fry the nest in medium flame till it turn golden brown in color. Remove from oil and place in kitchen towel to remove excess oil. Arrange the Nests in plate and serve hot with co...

Ingredients Bread - 8 slices Sweet Corn - 1 cup Onion- 1 small (finely chopped) Vegetables - 1 cup (finely chopped; I used 1 carrot, 5 beans and 1 potato) Tomato Sauce - 1 tbsp Veg Mayonnaise - 4 tbsp Cheese - 4 slices Butter - 4 tbsp Oil - 2 tbsp Pepper Powder - 1 tsp Salt - as required Preparation Method Heat oil in a pan, add onion and saute for 2-3 mins: Add sweet corn, finely chopped vegetables, pepper powder and salt; mix well and cook the vegetables in low flame, keeping the lid closed, stirring occassionaly. Remove cooked vegetables from flame, add tomato sauce, mix well and keep aside. Spread butter to the one side of bread slices and on the other side spread 1/2tbsp mayonnaise. Take one slice of bread, place one slice of cheese over the mayonnaise. Spread 2-3 tbsp of cooked sweet corn-veg mixture over the cheese slice. Cover the vegetables with another slice of bread, facing the mayonnaise spreaded side of the bread over the vegetables. Toast the s...

Pazham Nirachathu (banana with sweet coconut filling) is a very popular snack in Malabar region. It is an easy to make snack and can be prepared with the ingredients that are always available in home. Ingredients Kerala Banana (Nendhran) - 3 nos: (perfectly ripe) Grated Coconut - 5-6 tbsp Sugar - 2 tbsp (according to your taste) Cardamom Powder - 1/4 tsp Raisins - 10-15 nos: Cashew - 10-15 nos: Ghee - 3 tbsp Maida - 3-4 tbsp Salt - a pinch Coconut Oil - 4-5tbsp (for shallow fry) Preparation Method Steam cook the bananas for 5-7 minutes and keep aside. In a pan, heat ghee and fry cashews and rasins and keep in kitchen towel. To that ghee, add grated coconut and saute for 4-5mins: in medium flame. Add sugar and cardamon powder and saute till sugar melts and the coconut become slightly golden in color. Remove from flame and allow it to cool.  In a bowl add maida salt; add water, mix well and make a thick smooth batter and keep aside. Peel banana skin and make...