Achu's Recipes

Ingredients Bread - 7-8 slices Butter - 2 tsp Egg - 2 nos: Milk - 1 cup Milkmaid - 200 ml Dry Fruits (Cashew, Raisins, Almond, Pista) - 1 cup (chopped) Vanilla Essence - 1/2 tsp Preparation Method Remove the sides of bread and cut into cubes or triangles. Apply butter on both the sides of bread pieces and toast for 30 sec: To a blender add egg, milk, condensed milk and vanilla essence and blend well. (if you want more sweet, add 1/4 cup sugar also). Preheat the oven to 230 degree C. Apply butter on the baking tray.  Then place one layer of bread pieces in the baking tray. On the top of the bread spread some dry fruits mix. Place rest of the bread pieces on the top of the dry fruit mix and then spread the remaining dry fruits on the top. Gently pour the egg-milk mix on the top of the bread. (Make sure that the entire bread pieces are covered with the egg-milk mix). Gently press the bread down with a wooden spatula. Keep the baking tray in the oven and bake...

Ingredients Rice (Sona Masoori or Basmati) - 2 cups Plantain- 4 nos: (cut into small pieces) Jaggery - 1 block Cardamom Powder - 1/2 tsp Coconut (finely chopped) - 1/2 cup Ghee or Coconut Oil - as required Preparation Method Wash and soak rice for about 2-3 hrs: Melt jaggery in 1/2 cup water and keep aside. Roast the coconut in ghee and keep aside. Strain the soaked rice, remove excess water, and keep aside for about 10 mins: Add rice, plantain, and jaggery syrup to a mixer jar and grind well. The consistency of the batter should be as that of idly batter. (If you want to make more sweet add more jaggery syrup. If the batter is so thick, add coconut milk or coconut water or water to make it loose).  Keep the batter aside for about 4-5 hrs: Add roasted coconut and cardamom powder and mix well. Pour ghee or coconut oil to each hole of the appe chatti pan (unniyappa chappti). Make sure that only 3/4th of the hole is filled with oil. When the pan...