Achu's Recipes

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 ...

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 ...

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 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 Chicken Leg Pieces (skinless) - 8 Thick Curd - 1/2 cup Lemon Juice - 2 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 2 tsp Red Chilli Powder - 2 tsp Cumin Powder - 1 tsp Garam Masala - 2 tbsp Garlic - 2 tbsp (minced) Ginger - 2 tbsp (minced) Salt - as required Butter - 2-3 tbsp Preparation Method Wash clean chicken pieces and pat with a kitchen towel to remove water. Make 2-3 deep slits in the chicken pieces. Mix all ingredients, except chicken and oil; make a smooth marinade. Coat the chicken pieces with the marinade. Cover the chicken and refrigerate for minimum of 2-3 hours; for better result refrigerate overnight. Preheat the oven at 200 degree for 10 mins: Brush the baking tray with butter; arrange the chicken pieces in the baking tray and brush with butter. Cook the chicken in the Broil mode for 25-30 mins:, flipping the chicken in between. Once the chicken is cooked, remove from oven and let it rest for 5-10 mins: in the tray. The ...

Chicken Tortilla Wrap is as easy to make snack and can be send to kids in their lunch box. It is a complete meal and can be carried as a handy snack or meal while travelling. Ingredients Tortilla Wraps - 6 nos: Boneless Chicken -  500 gms: (cut into thin strips) Pepper Powder - 2 tbsp Chilli Powder - 1 tbsp Ginger-Garlic Paste - 1 tbsp Tomato Sauce - 4 tbsp Mayonnaise - 3 tbsp  Onion - 1 (cut into thin slices) Tomato - 1 (cut into thin slices) Carrot - 1 (cut into thin slices) Jalapeno - 1 or 2 (cut into thin slices) Olives - 1 or 2 (cut into thin slices) Salt - as required Bread crumbs - as required Oil - as required Chips - as required (optional) Preparation Method Wash and clean the chicken, drain excess water and keep aside.  To a mixing bowl add pepper powder, chilli powder, ginger-garlic paste, salt, 1 tbsp tomato sauce and mix well. Add chicken strips and mix well and keep aside for half and hour. Coat the ch...

Ingredients Chicken - 1 kg (cut into 8-10 pieces) Ginger-Garlic Paste -  2 tsp Pepper Powder - 2 tsp Turmeric Powder - 1/2 tsp Lemon Juice - 2-3 tbsp Salt - as required Red Chilli Powder -  2 tsp Corn Flour - 3 tsp Curd - 2-3 tbsp Oil - 2 tbsp Preparation Method Wash clean the chicken and pat dry with kitchen tissue. Make slit on the chicken pieces and keep aside. Marinate the chicken with Ginger-Garlic Paste, Pepper Powder, Turmeric Powder, Salt and Lemon Juice and refrigerate for 1 hour. In a bowl mix together red chilli powder, corn flour and curd and make a thick paste. Marinate the chicken in the mix and refrigerate 3-4 hours. (Refrigerate overnight for more juicy chicken). Grease an oven proof pan with oil and arrange the chicken; brush oil on the top of chicken pieces. Grill the chicken at 200 degree F for about 25-30 mins: flipping in between. (I used the broil option of OTG). Once the chicken is cooked remove from oven; and coo...

Ingredients For Biriyani Masala Fennel Seeds - 2 tbsp Cumin Seeds -  2 tbsp Cinnamon - 1 stick Cardamom - 6-8  Cloves - 5-6  Black Pepper - 1 tsp Bay Leaf - 1 For Rice Jeera Rice - 3 cups Ghee - 3 tbsp Shallots - 2-3 (finely chopped) Fennel Seeds - 1/2 tsp Cumin Seeds -  1/2 tsp Cinnamon - 1 stick Cardamom - 2-3  Cloves - 2-3  Black Pepper - 1/2 tsp Bay Leaf - 1  Lemon Juice - 1 tbsp Salt - as required Rose Water - 2 tsp (optional) For Chicken Chicken - 1/2 KG (cut into medium pieces) Ginger Paste - 1 tsp Garlic Paste -  1 tsp Green Chilli - 3 Curd - 2 tbsp Oil - 3-4 tbsp Onion - 2 medium (finely sliced) Coconut Milk - 1/2 cup Tomato - 1 (cut into cubes) Red Chilli Powder - 1 tsp Turmeric Powder - 1/4 tsp Salt - as required For Garnish / Layering Ghee - 5 tbsp Onion - 2 (finely sliced) Cashew Nuts - 15-20 Raisins - 20-25 Mint Leaves - as required Coriander Leaves - as required Pineapple - ...

Ingredients Chicken - 500 gms (cut into medium pieces) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tbsp Black Pepper Powder - 1 tbsp Garam Masala  - 1 tbsp Ginger - 1 tsp (finely chopped) Garlic - 1 pod (thin sliced) Coconut Milk (first extract) - 1 cup  Onion - 3 big (finely chopped) Curry Leaves - as required Salt - as required Coconut Oil - 3 tbsp Preparation Method Marinate the chicken with turmeric powder, red chilli powder, pepper powder, garam masala, ginger, garlic and salt and keep aside for 10  mins: Add chicken and coconut milk to a thick bottom vessel and cook till chicken is done. Once the chicken is cooked, keep the lid open and cook in high flame, stirring generously, till gravy is coated evenly in the chicken. Remove the chicken from flame and keep aside. Heat coconut oil in thick bottom wok and saute onion in medium lame till onion turns to golden brown. Add cooked chicken and curry leaves and mix well. Saute the chicken in med...

Ingredients Chicken - 1 Kg (cleaned and cut into medium sized pieces) Onion - 3 medium (finely chopped) Garlic - 1 pod (finely chopped) Ginger - 1 medium piece (finely chopped) Chilli Powder - 2 tbsp Garam Masala Powder - 1 tbsp Turmeric Powder - 1/2 tsp Coconut - 1/2 cup (finely chopped) Coconut Oil - 3 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - handfull Salt - as required Preparation Method Heat oil in a thick bottom wok and splutter mustard seeds. Add finely chopped coconut, onion, garlic, ginger and saute well. When onion become slightly golden brown, add curry leaves and saute. Add chilli powder, garam masala, turmeric powder and saute in low flame for 1 min:. Add chicken pieces and saute for 2-3 mins:. Add 1/2 cup hot water and salt and allow it to boil. Once the chicken start to boil, reduce flame, keep the lid closed and cook till the chicken is done. Chicken Mulakittathu taste good with appam, puttu or rice.

Ingredients For Chicken Marination Chicken - 500 gms:  Curd - 3-4 tbsp Red Chilli Powder - 1 tsp Turmeric powder - 1/2 tsp Garam Masala Powsder - 1 tsp  Salt - as required  For Rice Basmati Rice / Biriyani Rice - 500 gms Star Anise - 1 Clove - 3-4 Cinnamon - 1-2 sticks Cardamon - 3-4 Ghee - 1 tbsp Salt - as required  For Gravy Onion - 1 large (chopped) Ginger-Garlic paste - 1 tbs Green Chilli - 2 (chopped)  Tomato Puree - of 2 medium tomatoes Grated coconut - 3tbs Cashew Nuts - 10-15 (soak in water) Red Chilli Powder - 1 tsp Lemon Juice - 2 tbs Corriander Leaves - hand full Mint Leaves - hand full Vegetable Oil - 4 tbsp For Garnishing Onion - 1 large (fried in ghee) Cashew and Raisins - as required (fried in ghee) Ghee - 2-3 tbsp Safron (optional) - 1/2 tsp (soaked in 2 tbsp milk)  Preparation Method Marinate the chicken with the ingredients mentioned under Chicken Marination and keep aside for half an hour to...

Ingredients Chicken – 1/2 kg (skinless, boneless) Ginger-Garlic Paste – 1 tsp Pepper Powder – 2 tsp Turmeric Powder - 1/4 tsp Salt - as required Onion – 1 big (finely chopped) Ginger – 1/2 tsp (finely chopped) Green Chilli – 2-3 (chopped) Garam Masala – 2 tsp Curry leaves - as required Potato – 2 medium (boiled & mashed) Bread Crumbs – 1 cup Egg White – 1 egg Oil - for deep frying Preparation Method Cook the cleaned chicken with ginger-garlic paste, 1 tsp pepper powder, 1 tsp garam masala, turmeric powder and salt. Drain the water and allow chicken to cool down. Mince the chicken using a food processor/chopper and keep aside. Saute onion till it becomes golden brown. Add salt, chopped ginger, green chillies and curry leaves and saute well. Add remaining garam masala and pepper powder and mix well. Add minced chicken and mix well.   Add salt, if required. Saute the minced chicken till it becomes dry.  Allow the mixture to cool.  Once i...

Ingredients For Dough All Purpose Flour - 1 cup Oil - 1 tbsp Luke Warm Water - as required Salt - as required For Filling Chicken - 250 gms: (boneless) Onion - 1 no: (finely chopped) Green Chilli - 1 no: (finely chopped) Spring Onion - 2tbsp (finely chopped)  Ginger-Garlic Paste - 2tsp Carrot - 1 no: (finely chopped, optional)  Beans - 3-4 nos: (finely chopped, optional)  Cabbage - 1/5 portion (finely chopped, optional)  Soya Sauce - 1 tsp Tomato Sauce - 1tsp Chilli Sauce - 1 tsp Pepper Powder - 1 tsp Salt - as required Preparation Method Mix together the ingredients for dough and make a soft dough; cover the dough with a damp cloth and keep aside for 20-30 mins:. Cook the chicken with pinch of salt, 1 tsp ginger-garlic paste and 1 tsp pepper powder. Strain the excess water from the chicken and allow it to cool down. Mince the chicken with the help of food processor or in the small jar of the mixer; transfer the minced chicke...