Achu's Recipes

Ingredients Basmati Rice - 2 cups Egg - 4 nos: Onion - 1 medium (thinly sliced) Carrot - 2 nos: (cut into thin slices) Beans - 10-12 nos: (cut into thin slices) Garlic - 1 tbsp (finely chopped) Pepper Powder - 2 tsp Soya Sauce - 2-3 tsp Butter - 3 tbsp Salt - as required Preparation Method Wash and clean the rice; soak the rice in cold water for 20 mins:. Drain the water and keep the rice in strainer for 10 mins: to remove excess water. Boil water in a large pan and add salt (the water should taste salty, then only the rice will taste good. Cook the rise till its 90% done, strain and keep aside. Crack open the eggs to a bowl, add 1tsp pepper powder and salt; mix well and scramble the eggs and keep aside. In a wok (or a thick bottom large vessel) heat butter and saute garlic. Add onion, carrot, beans; saute and cook for 5mins: in high flame. Keep the flame low, add soya sauce, and 1 tsp pepper powder; mix well. Add rice; keep the flame high and mix well. Add scrambled egg and combine. C...

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...

Ingredients Boneless Chicken - 500 gms:(cut into cubes) Red Chilli Powder - 1 tsp Pepper Powder - 2 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Corn Flour - 3 tbsp Garlic - 1 pod (cleaned and sliced) Onion - 1 large (cut into cubes) Tomato - 1 large (cut into cubes) Capsicum - 1 large (cut into cubes) Red Chilli Sauce - 2 tbsp Soy Sauce - 1 tsp Celery - 3 tbsp (sliced) Oil - as required for deep frying the chicken Preparation Method Clean the chicken and pat dry with kitchen towel to remove excess water. Add chilli powder, 1 tsp pepper powder, salt, and ginger-garlic paste to the chicken; mix well and refrigerate for 1 hour. Add 2 tbsp corn flour to the marinated chicken and mix well. Heat oil in a deep bottom pan and fry the chicken pieces in 2-3 batches. Transfer the fried chicken to a bowl. Keep 4-5 tbsp oil in the pan and remove the excess oil. Heat oil and add garlic; saute till a pleasant aroma comes. Add onion and saute till in become translucent. Add capsicum and tomato ...

Ingredients Lemon - 500 gms: Gingelly Oil / Sunflower Oil - 5 tbsp Mustard Seeds - 1 tsp Garlic - 2 pods (cleaned and sliced) Ginger (sliced) - 2 tbsp Red Chilli Powder - 2 tbsp Kashmiri Chilli Powder - 3 tbsp Fenugreek Powder - 1 tsp Asafoetida Powder - 1/2 tsp Vinegar - 1/2 cup Salt - as required Curry Leaves - as required Grated Jaggery / Brown Sugar - 2 tbsp (optional) Preparation Method Steam cook the lemon till the skin become soft, remove from flame and allow it to cool down. Pat dry the lemon and cut each lemon into 4-8 pieces depending on the size, transfer to a bowl; add 1 tbsp salt, mix well and keep aside for 1 hour. Heat oil in a pan, splutter mustard seeds. Add ginger, garlic and curry leaves; saute in medium flame till garlic turn to slight golden color. Keep the flame in low and add red chilli powder, kashmiri chilli powder, and fenugreek powder; saute for 2 mins: Add vinegar and salt and boil. When the vinegar start to boil, add grated jaggery or brown sugar and mix we...

Beef Lasagna is prepared by layering rich beef sauce, creamy white sauce and grated mozzarella cheese over the lasagna sheets.  Ingredients Lasagna Sheets - 9-12 nos: (depending on the tray size) Minced Beef - 750 gms: Olive Oil - 3 tbsp Onion - 1 (finely chopped) Garlic (finely chopped) -  1 tbsp Carrot (finely chopped) - 1 cup (optional) Crushed Tomato - 400 gms Tomato Ketchup - 3 tbsp Black Pepper Powder - 1 tbsp Oregano Seasoning - 2 tbsp Italian Seasoning - 1 tbsp Red Wine - 2 tbsp (optional) Sugar - 1-3 tbsp Salt - as required Butter - 50 gms: All Purpose Flour - 50 gms: Milk - 500 ml Grated Parmesan Cheese - 100 gms: Mozzarella Cheese  - 200 gms: Chopped Parsley -  2 tbsp  Preparation Method In a thick bottom pan heat oil; add garlic, onion, carrot and saute till onion become translucent. Add minced beef and saute in medium-high flame till beef start to brown. Add Crushed Tomato, Tomato Ketchup, Black Pepper Powder, Oregano Seasoning, Italian Seasoning, S...