Achu's Recipes

Chocolate and Vanilla - Caramel Cake is made by me as per the request of my daughter for her birthday. As I prepared it for birthday party, the cake was weighing around 2.5Kg. You can half the ingredients and make it as small cake. Caramel Syrup Ingredients Sugar - 1 cup Butter - 1 tbsp Hot Water - 1/4 cup Preparation Method Add sugar to a wide bottom thick pan and spread evenly. Keep the flame medium and cook till the sugar start to melt and the color changes to golden brown. Reduce flame to low, add butter and mix well. Slowly pour in the hot water, mix well and make sure that there is no sugar crystals; remove from flame and keep aside to cool down. Chocolate Caramel Cake Ingredients All Purpose Flour  - 1 and 1/4 cups Coco Powder - 1/4 cup Baking powder - 1/2 tsp Eggs - 3 nos Sugar - 3/4 cup (powdered) Unsalted butter (in room temperature) - 100 gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 cup Caramel Syrup - 2 tbsp Preparation Method Preheat oven to 350 degree F (180...

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...

Classic Tiramisu is a coffee-flavored Italian dessert contains egg and rum. This is an easy to make and no-fail dessert recipe. Click here for No-Egg, No-Alcohol version of Tiramisu. Ingredients Sponge Fingers - 200 gms: (approximately 24 nos:) Mascarpone Cheese - 500 gms: Whipped Cream - 500 ml Egg Yolk - 5 nos: Caster Sugar - 10 tbsp Rum - 2 tbsp Vanilla Essence - 1 tsp Coffee Powder - 3 tbsp Hot Water - 1 cup Coco Powder - 2 tbsp Preparation Method Take hot water in a wide bottom bowl, add coffee powder and 3tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Once the coffee is cooled down add 1tbsp rum, mix well and keep aside. Take egg yolks in a large glass bowl and break with a whisk. Add 5tbsp sugar and mix well. Boil water in a deep pan and place the bowl over that, make sure that the bowl is not touching the water. Cook the egg yolk by continuously stirring till the yolk become pale in color and sugar dissolved completely...

Ingredients Cranberry - 250 gms: Orange Juice - 1 cup Orange Zest - 1 tbsp Sugar - 1/2 cup Salt - a pinch Preparation Method Wash clean the cranberries and pat dry with kitchen towel. Boil orange juice and sugar in a pan; when orange juice start to bubble add cranberries and cook in medium flame. When the cranberries start to crack open, mash gently with a wooden spoon and cook for 10-12 mins: stirring occasionally. Add orange zest and salt, stir well and remove from flame. The sauce will thicken once it cool down. Once the sauce cool down completely, transfer the cranberry sauce to a dry glass bowl, keep the lid closed and refrigerate. Cranberry Sauce is a good accompaniment for meat balls or grilled chicken.  

Tender Coconut Soufflé is an easy to make, no-cooking, no-baking soft, creamy, melt-in-mouth and cooling dessert. Ingredients Tender Coconut Pulp and Water (combined) - 500 gms: (of 1 large tender coconut) Powdered Sugar - 3-5 tbsp Whipping Cream / Heavy Cream - 200 ml Gelatin / Agar-Agar - 10 gms: Preparation Method Prepare the Gelatin / Agar-Agar as per the instructions given in the sachet. Grind the tender coconut pulp to a smooth paste by adding tender coconut water; strain to a large bowl and keep aside. Beat the Whipping Cream / Heavy Cream till the stiff peaks form by adding 1 tbsp powdered sugar at a time. Add whipped cream in small portions to the tender coconut mix and combine using spatula. Do not beat the cream and tender coconut mix, just fold using the spatula. Add Gelatin / Agar-Agar; combine using spatula. Transfer the soufflé mix to individual serving bowls or to a 8x8 tray and allow it to cool down. Keep the lid closed and refrigerate the soufflé for 4-6 hours or till...

Ingredients Basmati Rice - 1 cup Ghee - 4 tbsp Cinnamon - 1 stick Cardamom - 3-4 nos: Cloves - 3-4 nos: Bay Leaf - 1 no: Cashew Nuts - 8-10 nos: Raisins - 8-10 nos: Onion (thinly sliced) - 1 small Onion (chopped) - 1 small Boiling Water - 1.5 cup Salt - as required Preparation Method Wash and soak the rice for 20 mins:. After 20 mins: transfer the rice to a strainer to remove the excess water. Heat oil in a cooking pan, fry cashew nuts and raisins and keep aside. Add thinly sliced onion to the ghee and saute onions until crisp and brown; drain and keep aside the onion. Add Cinnamon, Cardamom, Cloves, Bay Leaf to the ghee and saute for 2-3 mins: in low flame. Add chopped onion and saute till onion become translucent. Add rice and saute in low-medium flame till rice start to splutter. Add boiling water, salt and mix well. Keep the lid closed and cook till rice is done, stirring once in between, and remove from flame. Gently fluff the rice with a fork and garnish with fried onion, cas...

Potato Egg Skillet is an easy to make and filling dish that can be served as healthy breakfast or brunch. Ingredients Baby Potato or Baby Rooster Potato - 500 gms: Bacon (optional) - 100 gms: (cut into cubes) Egg - 4 nos: Oil - 2 tbsp Italian Seasoning (optional) - 1 tsp Pepper Powder - as required Salt - as required Preparation Method Wash clean the potatoes (do not remove skin), pat dry and cut into cubes. Heat the skillet and add bacon, keep the flame in medium and cook till the bacon become golden brown in color and crisp. Remove from pan and keep in kitchen towel. If you are not using bacon, heat oil in the skillet and add potatoes. If you are using bacon, add potatoes to the oil drained out from the cooked bacon. Keep the lid closed and cook till potatoes are 90% done, stirring occasionally. Add Italian seasoning and mix well. Add salt and pepper powder as per your taste and mix well. Keep the potatoes to the middle and sides of the skillet and make 4 spaces. Crack each egg and p...

This is the recipe of Chicken Mandi which can be prepared at home without mandi masala and tandoor, but still taste same as that of restaurant. Ingredients For Chicken Chicken - 1.5 KG (cut into 10-12 pieces) Chicken Stock Cubes - 2-3 nos: Pepper Powder - 2 tsp Crushed Cumin Seeds - 2 tsp Mint Leaves (finely chopped) - handful Coriander Leaves (finely chopped) - handful Capsicum - 1 (finely chopped) Sunflower Oil - 100 ml Red Food Color - 1/2 tsp (optional) For Rice Basmati Rice - 1 KG Dried Lemon - 2 nos: Bay Leaves - 2 nos: Cloves - 3-4 nos: Cardamom - 3-4 nos: Black Pepper - 1 tsp Sunflower Oil - 2 tbsp Salt - as required For Dum Green Chilli - 4-5 nos: Turmeric Powder - 1/2 tsp Milk - 1 tbsp Charcoal - 2-3 Ghee - 1 tsp For Tomato Dip Tomato - 2 nos: Coriander Leaves - 2 tbsp Mint Leaves - 1 tbsp Green Chilli - 2 nos: Salt - as required Preparation Method Wash clean the chicken and make slit on the pieces. Take a wide bottom deep pan. You should be able to arrange the chicken on the...

Ingredients Chicken - 1 KG (cut into medium pieces, washed and cleaned) Onion - 5 medium (finely chopped) Ginger-Garlic Paste - 2 tbsp Tomato - 2 medium (finely chopped) Turmeric Powder - 1/2 tsp Kashmiri Chilli Powder - 2 tbsp Garam Masala - 1 tbsp Pepper Powder - 1 tbsp Coconut Oil - 5 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - as required Salt - as required Tomato Ketchup - 1 tbsp (optional) Preparation Method Heat oil in a kadai or non-stick pan and splutter mustard seeds. Add onion and saute in low-medium flame, till onion become golden brown in color. Add ginger-garlic paste and saute till the raw smell goes off. Add tomato and 1 tsp salt, mix well and cook in low flame till the tomato become mushy. Keep the flame low and add Turmeric Powder, Kashmiri Chilli Powder, Garam Masala, Pepper Powder, curry leaves and saute for 1 min. Add chicken, mix well and keep the lid closed; cook the chicken in medium flame, stirring occasionally.  Water ooze out from chicken will be sufficie...

Ingredients For Lamb Masala Lamb (with bone, cut into large pieces) - 1.5 KG  Ginger-Garlic Paste - 2 tbsp Turmeric Powder - 1/2 tsp Pepper Powder - 2 tbsp Red Chilli Powder - 1 tbsp Garam Masala - 2 tbsp Cashew Nut Paste - 2 tbsp (optional) Mint Leaves (chopped) - 2 tbsp Coriander Leaves (chopped) - 2 tbsp Thick Yogurt - 3 tbsp Onion (medium size) - 5nos: (finely chopped) Tomato (medium size) - 2nos: (chopped) Oil - 3-4 tbsp Salt - as required For Rice Basmati Rice - 1 KG Ghee - 4 tbsp Cardamom - 5-8 nos: Cloves - 5-8 nos: Bay Leaf - 1 (big) Star Anise - 3-4 nos: Cinnamon Stick (1 inch) -3-4 nos: Black Pepper Corn - 1 tsp Ginger-Garlic Paste - 1 tsp (optional) Mint Leaves (chopped) - 1 tsp (optional) Coriander Leaves (chopped) - 1 tsp (optional) Lemon Juice - 2 tbsp Salt - as required For Dum Ghee - 5 tbsp Onion - 2 nos: (thinly sliced) Cashew Nuts - as required Raisins - - as required Mint Leaves (chopped) - 3 tbsp Coriander Leaves (chopped) - 3 tbsp Garam Masala - 2 tsp Saffron ...