Achu's Recipes

Ingredients Raw Rice (Sona Masoori Rice) - 1 cup Thick Curd - 1 cup Oil - 1 tbsp Mustard - 1/2 tsp Curry Leaves - as required Asafoetida / Hing - a pinch Red Chilli - 2 nos: Green Chilli - 2 nos: Pomegranate, Grated Carrot, Roasted Cashew Nut - as required (optional) Coriander Leaves - 1 tbsp (chopped) Salt - as required Preparation Method Wash clean the rice, cook well by adding 2 cups of water and keep aside allow it to cool down.  Once the rice comes to the room temperature, mash with a wooden spoon.  Add salt, curd and mix well. (If the curd is sour, add 1/4 cup of warm milk also).  Add coriander leaves, pomegranate, carrot, cashew nuts etc: and mix well.  In a pan bring oil to heat and splutter mustard seeds, red chilli, green chilli, curry leaves and asafoetida.  Add the seasoning to the rice and mix well.  Enjoy the Curd Rice with pickle.

A simple recipe with left over idly....... Ingredients Idly - 4-5 nos: Onion -  2nos: (finely chopped) Ginger - 1/2 tsp  (finely chopped) Garlic  - 1/2 tsp  (finely chopped) Tomato - 1 no: (finely chopped) Carrot - 2nos: (grated) Beans -  4-5 nos: (finely chopped) Red Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Tomato Sauce - 2 tbsp Oil - 3 tbsp Curry Leaves - as required Salt  - as required Preparation Method Cut idly into small pieces and keep aside. In a wok bring oil to heat and add onion, ginger, garlic and tomatoes and saute well. Once the onion become slightly golden brown add carrot and beans and mix well. Add salt and cook in low flame for 3-4 mins: keeping the lid closed. Add turmeric powder, chilli powder, curry leaves and saute well. Add idly pieces and tomato sauce and mix well and cook for 4-5 mins: in low flame. Hot Idly Roast is ready to serve with tomato sauce.

Ingredients Potato - 3 nos: (cut into cubes) Capsicum - 1 no: (unseeded and cut into cubes) Tomato - 1 no: (cut into cubes) Onion - 2 nos: (finely chopped) Ginger-Garlic Paste - 1 tsp Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Pepper Powder - 1/2 tsp Oil - 4 tbsp Cumin Seeds - 1/2 tsp Salt - as required Curry Leaves - as required Preparation Method In a non-stick pan bring oil to heat and splutter cumin seeds. Add ginger-garlic paste and saute till the row smell goes off. Add onion, curry leaves and saute till onion become light brown in color. Lower the flame and add turmeric powder, pepper powder and chilli powder and saute for 2 mins: Add potato cubes, mix well, keep the lid closed and cook till potatoes are cooked well. (stir in between and if the potato is becoming dry and not getting cooked, sprinkle 1-2 tbsp water). When the potato is done, add salt, capsicum and tomato, mix well and cook in high flame for 2-3mins: with out putting the lid. (the col...

A simple recipe with left over Chappathi or Porotta....... Ingredients Chappathi or Porotta - 3-4 nos: Onion -  2 nos: (finely chopped) Ginger - 1/2 tsp  (finely chopped) Garlic  - 1/2 tsp  (finely chopped) Tomato - 1 no: (finely chopped) Carrot - 2 nos: (grated) Beans -  4-5 nos: (finely chopped) Red Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Egg - 2 nos: Oil - 3 tbsp Ghee - 1 tbsp Curry Leaves - as required Salt  - as required Preparation Method Cut chappathi or porotta into small pieces, saute in ghee for 2-3 mins:  and keep aside. Beat the eggs with a pinch of salt and keep aside. In a wok bring oil to heat and add onion, ginger, garlic and tomatoes and saute well. Once the onion become slightly golden brown add carrot and beans and mix well. Add salt and cook in low flame for 3-4 mins: keeping the lid closed. Add turmeric powder, chilli powder, curry leaves and saute well. Make a space in the middle of the wok and p...