Achu's Recipes

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...

  Ingredients All Purpose Flour (Maida) - 2 cups Sugar - 2 tbsp Unsalted Butter (in room temperature) - 3 tbsp Lukewarm Water -1/2 cup to 3/4 cup (as required) Active Dry Yeast - 1 tsp Boneless Chicken - 250 gms: Onion - 1 (finely chopped) Ginger - 1 tsp (finely chopped) Turmeric Powder - 1/4 tsp Pepper Powder - 1 tsp Chilli Sauce - 1 tbsp Soy Sauce - 1 tsp Grated Cheese - 3 tbsp (optional) Salt - as required Oil - 3 tbsp Preparation Method Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble. Take flour in large bowl, add pinch of salt and combine. Add yeast mix to the flour and combine well. Knead well till a smooth dough is formed by adding more lukewarm water (dough should be bit loose than chappathi dough). Once the dough become smooth add butter and kneed gently to incorporate the butter. Kneed till the dough become smooth and non-sticky. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till ...

Ingredients Rice Flour - as required (roasted) Mango (ripe & firm) - as required (cut into cubes) Grated Coconut - as required Salt - as required Luke Warm Water - as required Preparation Method Mix rice flour and salt. Sprinkle water to the rice flour and gently mix. Add 1-2 tbsp of water at a time and make sure that the rice flour got wet evenly and no lumps are formed. In a puttu maker (puttu kutti or puttu chiratta) add 1 tbsp of grated coconut to the bottom, top with mango slices; add rice flour. Repeat the process depending on the length of the puttu maker; make sure that the top layer is mango slices and coconut. Keep the lid closed and steam cook the puttu for 8-10 mins: Transfer to a serving plate and garnish with mango slices. Hot and flavorful Mango Puttu is ready.

Ingredients For Batter Gram Flour / Besan  - 2 cup (roasted) Green Chilli - 2 (crushed) Ginger - 1 tsp (crushed) Salt - as required Water - as required Eno Salt - 1 tsp / 5 gms:  For Thadka Oil - 2 tbsp Mustard Seeds - 1 tsp Green Chilli - 2-3 (slit) Curry Leaves - as required Asafoetida - a pinch Sugar - 2 tbsp Water - 1/4 cup For Garnishing Grated coconut - 2-3 tbsp (optional) Coriander Leaves (finely chopped) -  2-3 tbsp (optional) Preparation Method Mix gram flour, crushed green chili, ginger, salt; make a thick batter by adding water and keep aside for 30-45 mins: When the batter becomes soft, mix well; add more water, if required (batter consistency should be as that of idli batter). Grease a deep bottom wide tray with ghee and keep aside. Prepare the steamer and heat it up. Add Eno salt to the batter, mix well, and immediately transfer to the greased tray; tap the tray 2-3 times to remove the air bubbles. Steam cook the batter ...

Ingredients For Batter Fine Rava / Sooji  - 1 cup (roasted) Thick Curd - 1 cup Green Chilli - 1 (crushed) Ginger - 1 tsp (crushed) Salt - as required Water - as required Eno Salt - 1 tsp / 5 gms:  For Thadka Oil - 2 tbsp Mustard Seeds - 1 tsp Green Chilli - 2-3 (slit) Curry Leaves - as required Asafoetida - a pinch Sugar - 2 tbsp Water - 1/4 cup For Garnishing Grated coconut - 2-3 tbsp (optional) Coriander Leaves (finely chopped) -  2-3 tbsp (optional) Preparation Method Mix rava, curd, crushed green chilli, ginger, salt; make a thick batter and keep aside for 30-45 mins: When rava becomes soft, add water and make a thick batter (batter consistency should be as that of idli batter). Grease a deep bottom wide tray with ghee and keep aside. Prepare the steamer and heat it up. Add Eno salt to the rava batter, mix well, and immediately transfer to the greased tray; tap the tray 2-3 times to remove the air bubbles. Steam cook the...

Ingredients Wheat Flour - 3 cups Rava - 1/4 cup Curd - 1/4 cup Sugar - 1 tbsp Oil - 3-4 tbsp Ghee - as required Salt - as required Preparation Method Mix together wheat flour, rava, sugar, salt, and curd. Gradually add warm water and knead well to make a soft dough. Add oil and knead for another 5 mins: Shape the dough as a large ball and apply some oil on the top of the dough. Cover the dough with a wet kitchen towel and leave aside for 30-45 mins: Knead the dough again and make large lemon size balls (refer the collage) and cover them with a wet kitchen towel for 30-45 mins: Clean the kitchen counter and dust with wheat flour. Roll the dough into a thin sheet and spread a generous amount of ghee (refer to the collage). Make small pleats and gently fold the dough (refer to the collage). Once the dough becomes a single strip, stretch the dough and expand it without breaking (refer to the collage). Gently roll each strip, like wheel shape, and keep asid...

Ingredients Bread - 8 slices Sweet Corn - 1 cup Onion- 1 small (finely chopped) Vegetables - 1 cup (finely chopped; I used 1 carrot, 5 beans and 1 potato) Tomato Sauce - 1 tbsp Veg Mayonnaise - 4 tbsp Cheese - 4 slices Butter - 4 tbsp Oil - 2 tbsp Pepper Powder - 1 tsp Salt - as required Preparation Method Heat oil in a pan, add onion and saute for 2-3 mins: Add sweet corn, finely chopped vegetables, pepper powder and salt; mix well and cook the vegetables in low flame, keeping the lid closed, stirring occassionaly. Remove cooked vegetables from flame, add tomato sauce, mix well and keep aside. Spread butter to the one side of bread slices and on the other side spread 1/2tbsp mayonnaise. Take one slice of bread, place one slice of cheese over the mayonnaise. Spread 2-3 tbsp of cooked sweet corn-veg mixture over the cheese slice. Cover the vegetables with another slice of bread, facing the mayonnaise spreaded side of the bread over the vegetables. Toast the s...

Ingredients Egg - 4 nos: Onion - 2 medium (finely chopped) Ginger - 1 tsp (finely chopped) Tomato - 1 (finely chopped) Pepper Powder - 1 tsp Chilli Powder - 1 tsp Oil - 3 tbsp Salt - as requied Chappthi dough - as required Ghee - as required Preparation Method Crack the eggs to a bowl, add salt and pepper powder; beat well and keep aside. Heat oil in a thick bottom pan; add onion and ginger; saute for 5-7 mins: Add tomato, salt and saute till onion become slightly brown in color. Add chilli powder and saute for 1 mins: Add beaten eggs and cook for 2mins: in low flame.  When egg starts to cook, stir well and scramble the egg. Cook the onion-egg mixture in low flame till the mixture become dry, stirring continuously.  When the onion-egg mixture in dry, remove from flame; allow the Egg Burji to come to room temperature. Take lemon size chappathi dough, flatten with hand, make a dent in the middle with fingers and place 1tbsp Egg Burji to the dent. Br...

Rava Idli is an easy make and healthy breakfast recipe. This doesnot require soaking or overnight fermentation, so Rava Idli can be treated as an instant breakfast item. Ingredients Rava / Sooji / Semolina (coarse) - 1 cup Thick Curd - 1 cup Oil - 2 tbsp Ghee - 1 tbsp Mustard Seeds - 1/4 tsp Urud Daal - 1 tsp Chana Daal - 1 tsp Curry Leaves - as required (finely chopped) Grated Carrot - 1/2 cup Baking Powder or Eno Salt - 1/2 tsp  Water - as required Salt - as required Preparation Method Heat oil and ghee in a thick bottom pan; splutter mustard seeds, curry leaves, urud daal and chana daal. Add grated carrot and saute for 2-3 mins: Add rava / sooji and roast till rava become slighlty golden in colour. Transfer the rava mix to a glass bowl and bring it to room temperature. To the rava mix, add curd and salt and mix without forming lumps. Batter should be thick. Add water, if required, and mix well to adjust the consistency. To the idli batter add baking p...

Ven Pongal or Khara Pongal is a popular breakfast in Tamil Nadu, Andhra Pradesh and Telangana.  Ven Pongal or Khara Pongal is  made with rice and yellow moong daal. Its an easy to make, healthy and delicious breakfast. Ingredients Rice - 1 cup Yellow Moong Daal - 1/2 cup Water - 4 and 1/2 cup Salt - as required Ghee - 5 tbsp Curry Leaves - as required Cashew Nuts - 10-15 nos: Cumin Seeds - 1/2 tsp Black Pepper - 1 tsp Asafoetida - a pinch (optional) Ginger - 1 tsp Preparation Method Dry roast the moong daal till its hot and keep aside. Wash clean the rice and moong daal and keep in strainer. In a thick bottom cooker heat ghee, fry cashew nuts and keep aside. To the ghee add finely chopped ginger, saute for 4-5sec:, then splutter pepper and cumin seeds. Add rice-daal, water and salt to the cooker; mix well, keep the lid closed and wait for  4-5 whistles. The rice has to be cooked in such a way that it should be soft and pulpy. Once the pressure su...

Rice Rava Dumplimng or Thari Kadibu is an authentic breakfast recipe in the South Karnataka and is easy to make and no-fail breakfast item. Rice Rava Dumplimng or Thari Kadibu can be prepared easily without soaking the rice or keeping the batter for fermentaion. Thari Kadibu can be served with chutney and sambar and some people prefer to eat with chicken or mutton gravy. As Thari Kadibu is steam cooked, it can be considered as healthy breakfast item. Ingredients Rice rava - 1 cup Grated Coconut - 1/2 cup Water - 2 cups Mustard Seeds  - 1/4 tsp Red Chilli - 2-3 nos: (cut into small) Curry Leaves - 8-10  nos: (finely chopped) Split Black Gram - 1 tsp Oil - 1 tbsp Salt - as required Preparation Method In pan bring oil to heat and splutter mustard seeds, red chilli, black gram and curry leaves. Add water and salt to the pan and allow it to boil. Once the water starts to boil, reduce the flame and add grated coconut and mix well. Gradually add rice rava and...

Ingredients Rice Flour - as required (roasted) Jack Fruit - as required (finely chopped) Grated Coconut - as required Salt - as required Luke Warm Water - as required Preparation Method Mix rice flour and salt. Sprinkle water to the rice flour and gently mix. Add 1-2 tbsp of water at a time and make sure that the rice flour got soaked evenly and no lumps are formed. In a puttu maker (puttu kutti or puttu chiratta) add 1 tbsp of grated coconut to the bottom, top with jack fruit; add rice flour. Repeat the process depending on the length of the puttu maker; make sure that the top layer is jack fruit and coconut. Keep the lid closed and steam cook the puttu for 8-10 mins: Hot and flavorful Chakka Puttu is ready.

Ingredients For Green Chutney Corriander Leaves - 1 cup (washed, cleaned and finely chopped) Mint Leaves (Pudina) - 8-10 nos: (washed, cleaned and finely chopped) Green Chilli - 1 Grated Coconut - 3 tbsp Sugar - 1 tsp Lemon Juice - 2 tbsp Salt - as required For Sandwich Sandwich Bread - 12 slices Cheese - 6 slices Tomato - 2  (cut into thin circles) Onion - 1  (cut into thin circles) Cucumber - 1/2 (cut into thin circles) Butter - as required Preparation Method Green Chutney Grind the ingredeints of green chutney to a smooth paste and keep aside . Sandwich Cut the sides of the bread slices. Spread 1 tbsp green chutney to one side of the bread slices. Arrange tomato, onion and cucumber on top of green chutney. Place once slic of cheese over the vegetables and cover with another slice of bread. Greese the toater with butter and toast the sandwich till it become golden brown or apply butter on the tawa and toast till both the sides become golge...

Breakfast crunch is a no cooking-no baking healthy, delicious and complete breakfast that can prepare even by small kids. I bet kids love making and having this. Ingredients (for single serving) Yogurt - 100 gm Cut Fruits (Apple, Banana, Strawberry, Pomegranate, Kiwi etc:) - 1/2 cup Corn Flakes  -1/2 cup Cashew, Cherry and Raisins - 3-4 each Preparation Method In a tall glass add half of the yogurt. Add cut fruits on the top of the yogurt. Add the remaining yogurt. Add corn flakes. Garnish the top of the corn flakes with cashew, raisins and cherry. The Breakfast Crunch is ready to serve in no time.

Podi Idly can be served as a breakfast or snack; or you can enjoy at any time. Podi Idly can be prepared with small idlies or with the normal idlies cut into cubes. Ingredients Small Idly - 25-30 nos: Carrot - 1 no: (grated) Chutney Powder - 1 tbsp Ghee - 2 tbsp Cashew Nut or Peanut (split)- 3 tbsp Curry Leaves - 1 stem Salt - as required Preparation Method In a wok heat ghee and roast cashew nut or peanut in low flame. Add carrot and curry leaves and saute for 2 mins: Add chutney powder and saute for 1 min: Add idlies ad salt, mix well so that the idlies get covered with carrot and chutney powder and remove from flame. Podi Idly is ready to serve with chutney.

'Pidiyum Kozhiyum' -  a common breakfast in most of the Kerala Christian houses on Christmas day. 'Pidi', a Malayalam word, means rice dumplings cooked in water or coconut milk and 'Kozhy' is the Malayalam word for chicken. Now move onto the recipe........... For Pidi (Rice dumplings) Ingredients Rice Flour - 2 cups (roasted) Cumin Powder - 1/2 tsp Grated Coconut - 1/2 cup Water - 2 cups Butter - 1 tsp Salt - as required Thick Coconut Milk - 2-3 cups Preparation Method Mix together rice flour, cumin powder, salt, grated coconut and keep aside. In a bowl bring water to boil, add butter and turn off the flame. Add rice flour mix to the hot water and mix well with a wooden spoon and keep aside to cool down. When the rice dough is cool enough to handle with fingers, kneed well with hand and keep aside for 10 mins: Make small gooseberry size balls from the rice dough and keep aside. In a cooking pan boil the coconut milk (there must be enou...

Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar in Kerala State. Pathiri is also known as 'ari pathil' or 'pathil' in some parts of the Malabar region. Ingredients Roasted Rice Flour-1 cup Water-1 cup Salt - as required Preparation Method In a vessel, boil water and add salt in to it. When the water boils, add rice flour and make a hole in the middle. Simmer the flame, cover with a lid tightly and cook for one minute. After one minute, mix the flour with a spoon or back of a wooden spoon. Remove the vessel from fire and allow it to cool. Knead it to a fine dough with out adding water. Make small balls from the dough and roll each of it into thin round shapes. Heat pan and cook pathiri by turning both sides. Pathiri is ready to serve with spicy veg or non-veg gravy. Note:  Soak pathiri in the thick coconut milk just before serving for a different taste. Spread some flour on the rolls whi...

Ingredients Raw Noodles - 250gms Boneless Chicken (cut into strips) - 1 cup Pepper Powder - 1 tsp Chicken Masala -1 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 nos: Carrot - 2 nos: Capsicum - 1 no: Soya Sauce - 3 tsp Oil - 4-5 tbsp Salt - as required Preparation Method Marinate the chicken with chicken masala, pepper powder, ginger-garlic paste and salt and keep aside for 20-30 mins:. In a deep vessel bring 1.5ltrs of water to boil and add noodles. Add salt and 1tbsp of oil and cook for 5mins: (stir in between). Remove from flame and transfer the noodles to a strainer and keep it aside for 10mins:. Cut onion, carrot and capsicum to thin slices. In a non-stick pan or in a deep bottom wok bring 3 tbsp of oil to heat. Add onion, carrot and capsicum and saute. Once onion turns transparent, take the vegetables out add keep aside. In the same pan fry the chicken pieces flipping in between for about 4-5 mins: (add more oil if required) Once the chicken is co...