Achu's Recipes

Karimeen which is also known as Pearl spot fish and it is 'state fish of Kerala' and is considered a delicacy. Ingredients Karimeen / Pearl Spot Fish - 1/2 Kg (2-3 medium sized) Ginger - 2-3 tbsp Garlic - 2 bulb (cleaned) Black Pepper - 2 tbsp Shallots - 3-4 (cleaned) Red Chilli Powder - 2 tbsp Turmeric Powder - 1/2 tsp Salt - as required Curry Leaves - as required Coconut Oil - as required Preparation Method Clean the fish, remove the scales and wash with diluted vinegar, make slits in the flesh and keep aside to remove excess water. To the chutney jar of the mixer add ginger, garlic, shallots, red chilli powder, turmeric powder, hand full of curry leaves, salt and grind to a smooth paste by adding water 1-2 tbsp water.  Transfer the chilli paste to the mixing bowl, add 2tbsp coconut oil and combine well. Marinate the fish with chilli paste and keep aside for half an hour. Heat coconut oil (as required to deep fry the fish) in a wide bottom pan and ad...

Butter Cream Bun is an easy to make fried bun recipe. In the childhood days, we used to indulge in the sweet-creamy butter cream bun as an evening snacks. Ingredients For Bun All Purpose Flour (Maida) - 2 cups Sugar - 2 tbsp Butter - 2 tbsp Milk -3/4 cup to 1 cup (as required) Active Dry Yeast - 1 tsp Salt - a pinch Oil - as required for deep frying For Butter Cream Filling White Unsalted Butter - 100 grams Icing Sugar - 2 cups Vanilla Essence - 1 tsp Milk- 1-2 tbsp Preparation Method Take butter, sugar and 3/4 cup milk in a sauce pan and heat till milk is lukewarm. Add yeast and mix well. Set aside for 5-10 mins or till the yeast start to bubble. Add flour and salt and knead well till a smooth dough is formed. Add more milk, if required.  Cover dough with damp cloth and keep aside aside for 1-2 hours, till the dough become double in size. Punch down the air from the dough and kneed slightly. Take small lemon size portions from the dough and roll...

Ingredients For Biriyani Masala Fennel Seeds - 2 tbsp Cumin Seeds -  2 tbsp Cinnamon - 1 stick Cardamom - 6-8  Cloves - 5-6  Black Pepper - 1 tsp Bay Leaf - 1 For Rice Jeera Rice - 3 cups Ghee - 3 tbsp Shallots - 2-3 (finely chopped) Fennel Seeds - 1/2 tsp Cumin Seeds -  1/2 tsp Cinnamon - 1 stick Cardamom - 2-3  Cloves - 2-3  Black Pepper - 1/2 tsp Bay Leaf - 1  Lemon Juice - 1 tbsp Salt - as required Rose Water - 2 tsp (optional) For Prawns Masala Prawns - 1/2 kg (cleaned and deveined) Ginger Paste - 1 tsp Garlic Paste -  1 tsp Green Chilli - 3 Oil - 3-4 tbsp Onion - 2 medium (finely sliced) Coconut Milk - 1/2 cup Tomato - 1 (cut into cubes) Red Chilli Powder - 1 tsp Turmeric Powder - 1/4 tsp Salt - as required For Garnish / Layering Ghee - 5 tbsp Onion - 2 (finely sliced) Cashew Nuts - 15-20 Raisins - 20-25 Mint Leaves - as required Coriander Leaves - as required Pineapple - 1 cup (chopp...

Kaipola or steamed Plantain cake is an easy to make authentic Malabar snacks. It can be made with few ingredients which is available at home. Kaipola is rich in flavor and highly nutritious and can be served as a complete meal for kids. Ingredients Kerala Banana (Nendran) - 2 nos: (ripe) Egg - 4 nos: Sugar - 4-5 tbsp Cardamom Powder - 1 tsp Cashew Nuts - as required Raisins - as required Ghee - as required Preparation Method Cut banana into small cubes and keep aside. In a thick bottom pan heat 4-5 ghee and saute the banana in low flame till banana become golden brown in color. Saute cashew nuts and raisins in ghee and keep aside. Transfer the banana to a plat and keep aside till it cool down. In a bowl, whisk eggs, sugar and cardamom powder till egg become fluffy and sugar dissolved completely. (adjust sugar depending on the sweetness of banana) Add banana, cashew nuts and raisins to the egg mixture and mix. Heat a thick bottom non-stick pan and apply ghee ge...

Ingredients For Biriyani Masala Fennel Seeds - 2 tbsp Cumin Seeds -  2 tbsp Cinnamon - 1 stick Cardamom - 6-8  Cloves - 5-6  Black Pepper - 1 tsp Bay Leaf - 1 For Rice Jeera Rice - 3 cups Ghee - 3 tbsp Shallots - 2-3 (finely chopped) Fennel Seeds - 1/2 tsp Cumin Seeds -  1/2 tsp Cinnamon - 1 stick Cardamom - 2-3  Cloves - 2-3  Black Pepper - 1/2 tsp Bay Leaf - 1  Lemon Juice - 1 tbsp Salt - as required Rose Water - 2 tsp (optional) For Chicken Chicken - 1/2 KG (cut into medium pieces) Ginger Paste - 1 tsp Garlic Paste -  1 tsp Green Chilli - 3 Curd - 2 tbsp Oil - 3-4 tbsp Onion - 2 medium (finely sliced) Coconut Milk - 1/2 cup Tomato - 1 (cut into cubes) Red Chilli Powder - 1 tsp Turmeric Powder - 1/4 tsp Salt - as required For Garnish / Layering Ghee - 5 tbsp Onion - 2 (finely sliced) Cashew Nuts - 15-20 Raisins - 20-25 Mint Leaves - as required Coriander Leaves - as required Pineapple - ...

Ingredients Onion - 2 nos: Carrot - 2 nos: Potato - 2 nos: Beans - 6-8 nos: Refined Oil - 4-5 tbsp Cumin Seeds - 1/4 tsp Salt - as required Fresh Cream - 3 tbsp Coriander Leaves - as required (finely chopped) For Gravy Onion - 1 (cut into cubes) Tomato  - 1 (cut into cubes) Ginger - 1 small piece Garlic - 5-6 petals Turmeric Powder - 1/4 tsp Red Chilli Powder - 2 tsp Garam Masala - 2 tsp Preparation Method Grind the ingredients for gravy to a smooth paste without adding water and keep aside. In a wok bring oil to heat and saute the vegetables separately with a pinch of salt, till the vegetables are half cooked. Remove the vegetables from oil and keep aside. In the same wok bring 1 tbsp oil to heat and splutter cumin seeds. Add the ground paste to the oil and saute in low flame till nice aroma comes out. Add 1/2 cup water to the masala, mix well and bring the masala to boil. Add the sauteed vegetable to the gravy, mix well and adjust the salt. Coo...

Rice Kichadi is healthy, protein rich and comfort food especially for kids and sick. Kichdi is an easy to make, delicious, one pot meal. Ingredients Moong Daal - 1/2 cup Rice - 1/2 cup Ghee - 2 tbsp Cumin Seed - 1/2 tsp Bay Leaf - 1 Ginger-Garlic Paste - 1 tsp Green Chilli - 1 or 2 Onion - 1 (finely chopped) Tomato - 1 (finely chopped) Vegetables (carrot, beans, green peas) - 1 cup (optional) Asafoetida - 1/4 tsp Turmeric Powder - 1/2 tsp Water - 4 cups Salt - as required Coriander Leaves - as required Preparation Method Wash and soak rice and moong daal separately. After 15 mins, strain to remove excess water and keep aside. Heat ghee in a pressure cooker and splutter cumin seeds and bay leaf; and ginger-garlic paste, green chilli and saute in low flame till nice aroma comes out. Add onion and saute till onion become transparent. Add tomato and cook till tomato become mushy. Add turmeric powder and asafoetida and saute for 1min: Add rice, moong daal and ...