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...

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...

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...

Mixed Fruits Paayasam is a delicious and creamy dessert which is made out of fresh fuits and dry fruits. Ingredients Cashew Nuts - 20-25 nos: Raisins - handful Almonds - 10-15 nos: (chopped) Pistachio - 10-15 nos: (chopped) Seedless Dates - 10-15 nos: (chopped) Apple - 1 (cut into cubes) Banana Nendran - 1 (cut into cubes) Banana Elachi - 1 (cut into cubes) Mango - 1 (cut into cubes) Saffron - a pinch (optional) Condensed Milk - 200 ml Milk - 1-1.5 ltrs Sugar - half -1 cup Ghee - 5-8 tbsp Rose Water - 1 tsp (optional) Pomegranate Seeds - as required to garnish (optional) Preparation Method Soak 10 cashew nuts in 1/2 cup warm milk, grind to a smooth paste and keep aside. Soak saffron in 1/4 cup  ilk and keep aside. Heat 5 tbsp ghee in a thick bottom, wide pan; roast cashew nuts, almonds, pistachio, raisins and keep aside. Add dates, apple, bananas, mango to the pan and saute in medium flame for 5 mins:. Stir gently without loosing the shape of the fruits. Add half cup sugar and mix ...

Tres Leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Ingredients For Cake Maida / All Purpose Flour - 200 gms. (2cups) Corn Flour - 2 tbsp Oil -  100ml  Condensed Milk -  200 ml Milk - 200 ml Sugar - 100 gms. (powdered 1/2 cup) Baking Powder - 1 tsp Baking Soda - 3/4 tsp Vanilla Essence - 1 tsp For Soaking and Decorating the Cake Condensed Milk - 100 ml Evaporated Milk - 100 ml Double Cream - 100ml Whipping Cream - 300 ml Icing Sugar - 3 tbsp Vanilla Essence - 1/2 tsp Preparation Method Grease and dust a 9 inch square baking pan and keep aside. Preheat the oven to 180degree C. Sieve all-purpose flour, corn flour, baking powder, soda all together two times and keep aside.  Take sugar and oil on a large glass bowl and beat them well for 2-3 mins:. Add condensed milk and milk to the mixture and combine well.  Gradually add sieved dry ingredients into the batter and mix together (lumps should not be forme...

Butterscotch Cake is the combination of cake base, whipped cream, butterscotch syrup and butterscotch granules which is also known as praline. Ingredients For Cake Base All purpose flour (Maida) - 1 1/4 cups  Corn Flour - 2 tbsp. Baking powder - 1/2 tsp Eggs - 3 nos: Sugar - 3/4 cup Unsalted butter (in room temperature) - 100gm Salt - A pinch Butterscotch Essence - 1/2 tsp For Whipped Cream Whipping Cream - 500 ml Icing Sugar - 5 tbsp. Butterscotch Essence - 1/2 tsp For Sugar Syrup Sugar - 5 tbsp. Hot Water - 5 tbsp. Butterscotch Essence - 2 drops (optional) For Butterscotch Syrup Granulated Sugar - 1 cup Unsalted Butter - 3 tbsp Fresh Cream - 2 tbsp For Butterscotch Granules or Praline Granulated Sugar - 1 cup Water - 1/4 cup Unsalted Butter - 3 tbsp Cashew Nuts - 1 cup (finely chopped) Preparation Method Cake Base Preheat oven to 350 degree F (180 degree Celsius). Grease a 8 inch baking tray with butter, dust with flour and keep aside. Mix together all-purpose...

  Ingredients Digestive Biscuit – 15 nos: Butter (Melted) – 5 tbsp Fresh Strawberry – 500 gms: Cream Cheese –  350 gms: Whipped Cream - 500 gms: Mascarpone Cheese - 250 gms: Granulated Sugar – 1 cup China Grass / Agar Agar / Gelatin –  15 gms: Cold Water – 100 ml Preparation Method Soak china grass / agar agar / gelatin in 100 ml cold water in a heat resistant bowl and keep aside. Take a 9 inch spring-form pan, apply butter on the edges and keep aside. Powder the biscuit; add melted butter to the biscuit powder and mix well so that the biscuit become moist. Spoon the biscuit to the bottom of the serving glass/bowl and press gently with back side of the spoon and refrigerate for 30 mins:. Remove the leaves of the strawberry and cut each strawberry into 2 or 3 pieces; make a smooth paste of strawberry using mixer. Strain the strawberry puree using a colander to remove the seeds and keep the puree aside. Beat the cream cheese till it become soft; add sugar and beat till crea...

The moist and spongy cake made with fresh orange and lemon.  Ingredients For Cake Orange Juice - 120 ml Lemon Juice - 50 ml Vegetable Oil - 100 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Egg - 3 medium size Sugar - 1 cup All-purpose Flour - 1.5 cups Corn Flour - 1/2 cup Baking Powder - 1 tsp Baking Soda - 1/4 tsp Salt - a pinch For Icing Orange Juice - 1/4 cup Lemon Juice - 1/4 cup Corn Flour - 2 tsp Castor Sugar - 5 tbsp Whipping Cream - 300 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Preparation Method Cake Grease a 9 inch cake tin with butter and dust with flour and keep aside. Pre-heat the oven at 180 degree C for 10 mins: Sieve together all-purpose flour, corn flour, baking powder, baking soda, and salt; keep aside. Add eggs to a large dry glass bowl and whisk till it become creamy (you can use electric beater or whisk. I used whisk). Add sugar and whisk till sugar dissolve completely. Add orange juice, lemon juice, oil and whisk till it become smooth. Gradually add the dry ingre...

Tiramisu is a coffee- flavored  Italian dessert. Classic tiramisu contains egg and rum. But this one I prepared without using egg and rum. This is an easy to make and no-fail dessert recipe. Ingredients Sponge Fingers - 200 gms: (approximately 24 nos:) Mascarpone Cheese - 250 gms: Whipped Cream - 500 ml Caster Sugar - 8 tbsp Vanilla Essence - 1 tsp Coffee Powder - 2 tbsp Hot Water - 1 cup Coco Powder - 2 tbsp Preparation Method Take hot water in a wide bottom bowl, add coffee powder and 3 tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Add mascarpone cheese and whipped cream to large chilled glass bowl and beat by gradually adding 5 tbsp sugar till  cream and mascarpone have completely combined and have the consistency of thickly whipped cream. Add vanilla essence and combine well. Take a 10inch wide and 3inch deep bowl (preferably square or rectangular shaped glass bowl). Take 1 or 2 sponge fingers at a time, dip comple...

Ingredients Mango (ripe) - 3 (large size) Milk - 500 ml Sugar - 4-5 tbsp Condensed Milk - 1/4 cup (optional) Cardamom Powder - 1/4 tsp Preparation Method Wash clean mangoes; cut the tip of the mango and carefully pull out the seed. Keep the mangoes straight in the teacup and refrigerate. Boil milk in a thick bottom pan and add sugar. Cook the milk in low flame till it become half in quantity. Add condensed milk (if you are adding condensed milk, you need to use only 2-3 tbsp sugar) and cardamom powder; mix well and boil. Remove from flame and bring the milk mixture to room temperature. Fill the mangoes with milk mixture, keep the mangoes straight in the teacup and keep in the freezer for 5-6 hours. Remove the skin of the mangoes and cut them into slices. The yummy and soothing Stuffed Mango Kulfi is ready to indulge in.

Ingredients Digestive Biscuit - 12 nos: Unsalted Butter - 50 gms: Blueberry (Fresh) - 500 gms: Sugar - 8-10 tbsp Double Cream or Whipping Cream - 250 ml Gelatin / Agar Agar /  China Grass - 10 gms: Preparation Method Wash, clean, and pat dry the blueberries and keep aside. Powder the biscuits using mixer or rolling pin and transfer to a large bowl. Melt the butter and add to the powdered biscuits. Using a spoon mix the biscuit and melted butter till the entire biscuit powder cover in butter. Evenly spread the biscuit-butter mixture to the base of a 8inch spring form pan. Level the mix with a spatula and using the back of a spoon or small bowl, press down the mixture and refrigerate for 30 mins: Add gelatin to 100ml cold water and keep aside (soak the gelation as per the instruction given  on the packing). Add blueberries and sugar to a thick bottom pan and keep the flame on high. When it start to boil, keep the flame in medium and cook for about 15 mins (till the skin of the b...

Ingredients Banana Nendran (ripe) - 3 medium size Jaggery - 1/2 cup (grated) Corn Flour - 2 tbsp Cashew Nuts -  as required Raisins - as required Ghee -  5-6 tbsp Cardamom Powder - 1 tsp Preparation Method Grease a baking pan with ghee and keep aside. Remove the skin and thread of the bananas and cut into cubes. Make a smooth paste of the bananas using mixer and keep aside. Melt the jaggery in 1/4 cup water; drain the jaggery syrup and keep aside. Dissolve corn flour in 1/4 cup water without lumps and keep aside. In a pan heat 2 tbsp ghee in a thick bottom pan; saute the cashew nuts and raisins; remove from ghee and keep aside. Add banana mix to the ghee and saute in low flame for 5 mins: Add jaggery syrup to the banana and cook in low flame stirring continuously till it become thick. Add 2 tbsp ghee and mix well. Add cornflour and combine and cook in low flame. Add 2-3 tbsp ghee and mix well till the banana mixture start to leave from the sides of the pan. Add r...

  Ingredients Puff Pastry Sheet - 2 rolls Green Apple - 5 large (peeled and thinly sliced) Lemon Juice - 1 tsp Brown Sugar - 2 tbsp Cinnamon Powder - 1 tbsp Butter - 2 tbsp Plain Flour - 1 tbsp Preparation Method In a wide bottom pan heat butter and add apple slices and lemon juice. Add brown sugar, mix well and sauté for 5-6 mins: in low flame. When apple become soft (nut mushy) add cinnamon powder and mix well. Add 1 tbsp plain flour combine well and cook for 2 mins: (flour absorbs water oozed out from the apple slices). Preheat the oven at 200 degree C for 10 mins: Remove the apple filling from flame and keep aside. Brush 12 sized individual pie cups with butter and keep aside. Spread out the pastry sheet in a clean dry surface and flatten it using a rolling pin. Cut 12 portions from the pastry sheets. Each portion should be bigger than the size of the pie cups and should be sufficient enough to cover the sides as well. Gently press down the sheets to pie cups. Press tp the side...

Ingredients Banana Robusta (ripe) - 2 nos: Maida / All-Purpose Flour - 2 cups Vegetable Oil - 3/4 cup Sugar - 3/4 cup Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt - a pinch Chocolate Chips - 1/2 cup Preparation Method Preheat the oven at 200 degrees for 10 mins: Grease 9-inch baking tray with butter or oil and dust with flour and keep aside. Sieve together maida, baking powder, baking soda, and salt; keep aside. Add bananas to a mixing bowl and mash well with a fork. Add oil and sugar (I used brown sugar) and with the help of a whisk mix well till the sugar dissolve completely. Gradually add dry ingredients (maida mix) to the wet ingredients and with the help of a spatula combine well. Add 1/4 cup chocolate chips to the batter and mix well. Pour the batter to the prepared baking tray and tap the tray twice to remove the air bubbles. Sprinkle remaining chocolate chips on top of the batter. Bake the cake at 180 degrees for 25-30 mins (prick the cake wit...

  Ingredients Condensed Milk - 400 gms: Digestive Biscuit - 200 gms: Unsalted Butter (Melted) - 100gms: Banana Robusta - 4 nos: Whipping Cream - 200 ml Icing Sugar - 1-2 tbsp Preparation Method Place the condensed milk can in a pressure cooker and fill water to cover the can. Keep the lid closed and keep the flame high till one whistle comes. After the whistle,  keep the flame in simmer and cook for another 45mins: Switch off the flame and leave it in the cooker itself for 12-15 hours. Once the can is cooled down completely, remove it from the pressure cooker and keep it aside. Our  Dulce de leche  is ready. Finely powder the biscuits using a rolling pin. Mix the melted butter to the powdered biscuit and mix well. Spread the biscuit mix evenly to the base of an 8-inch springform tin. Gently press down with a spatula or base of a glass bowl and refrigerate for 2-3 hours. After 3 hours evenly spread the Dulce de leche over the biscuit base. Cut the bananas into 1/...