Achu's Recipes

Ingredients Sooji Rava - 1 cup Sugar - 2 cups Water - 3 cups Ghee - 3-4 tbsp Kesari Color / Orange Color - 1/4 tsp Cashew - as required Raisins - as required Preparation Method Dry roast rava, till it become light golden color and let it to cool down. In a pan boil ghee, roast cashew and raisins and keep aside. In the pan (same we used to roast cashew and raisins) boil water, bring down the flame to low, add rava and stir well. Dissolve kesari color in 2tbsp of water and keep aside. When the rava got almost cooked add kesari color, sugar and mix well. When the rava starts thicken, add ghee, stir continuously. When it starts separate from pan, remove from flame, add roasted cashew and raisins and mix well. The yummy, delicious Kesari is ready to serve.

Ingredients Ripe Mango (peeled and sliced) - 1 cup Grated Coconut - 1 cup Sugar - 1 cup Ghee - 1 tbsp Cardamon Powder - a pinch Preparation Method In a non-stick pan cook together mango, coconut and sugar. Keep the lid close and cook in low flame till the sugar melts completely and mango got cooked well. Mix well, mashing the mango pieces. Add ghee, mix well and cook keeping the lid open till the water evaporated completely. Grease a glass tray with ghee and keep aside. When the mango starts separate from the sides of the pan, add cardamon powder, mix well and remove from flame. Transfer the mango mix to the glass tray, spread it evenly, press gently with a wooden spoon. Keep aside and allow it to cool down. Cut into small pieces and enjoy the yummy Mango Burfi.

Ingredients Jack fruit (ripe) - 15-20 petals Grated Coconut - 1 cup Grated Jaggery - 1 cup Rice Flour - as required Cumin Powder - 1/2 tsp Cardamon Powder - 1/2 tsp Salt - a pinch Bay Leaf / Plantain Leaf Preparation Method Clean the jack fruit, remove the seeds and cut into small pieces. Steam cook the jack fruit for about 10mins:, and let that to cool down. Transfer the cooked jack fruit to a large bowl and smash using hand. Add cumin powder, cardamon powder, grated coconut, jagerry, salt and mix well. Add rice flour spoon by spoon and mix till the dough become tight. (bit looser than chappathi dough). Keep aside for 1-2 hrs: Fold bay leaf just as we fold samoosa sheet and fill with lemon size portion of jack fruit dough, close the same way we close samoosa and press gently. (If you dont have bay leaf, take small pieces of plantain leaf and make Kumbil). Repeat step 7 with remaining portion of dough. Steam cook for about 20-25mins:, you can feel the mouth wateri...

I made this cake for the 2nd B'day of my cute little angel. Ingredients For Cake All purpose flour(Maida) - 1 1/4 cups Coco Powder - 1/4 cup Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Unsalted butter (in room temperature) - 100gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 to 1/2 cup For Chocolate Frosting Grated White Chocolate - 100 gm Fresh Cream - 100 ml Butter - 50 gm Preparation Method Beat the eggs using a hand held electric mixer in a large bowl. (Use glass bowl for more soft cake). Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves). Mix together maida, coco powder, baking powder and salt. Add this little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add desired amount of milk to achieve the ribbon consistency for batter. Add vanilla essence, blend for 1 more min. Preheat oven to 350 degree F (180 degree Celsius). Grease th...

Ingredients Raw Mango - 1/2 portion Grated Coconut - 1 cup Small Onion - 3-4 nos: Green Chili - 2 nos: Salt - as required Curry Leaves - as required Preparation Method Peel the mango skin and cut into small pieces. Grind mango, grated coconut, green chili, small onion and curry leaves using mixer grinder. Add salt and mix well. Delicious Manga Chutney is ready to serve with rice / rice soup.