Achu's Recipes

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 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 ...

Puli Inji / InjiPuli is one of the most significant pickle served in Kerala as part of the Sadhya (feast). It has a perfect balance of sweet, salt, tangy and spicy flavor. Ingredients Ginger - 200 gms:  Tamarind - 2 gooseberry size balls Jaggery - 100-150 gms: Coconut Oil - 5 tbsp Shallots - 4-5 (finely chopped) Green Chilli - 2-3 (finely chopped) Red Chilli Powder - 2 tsp Turmeric Powder - 1/2 tsp Fenugreek Powder - 1/2 tsp Asafoetida Powder - 1/4 tsp Red Chilli - 2-3 nos:  Curry Leaves - as required Mustard Seeds - 1/2 tsp Salt - as required Preparation Method Soak the tamarind in 2 cups hot water for 15 mins:, squeeze the tamarind and extract the juice. Strain the tamarind water and keep aside.  Dissolve jaggery in 1 cup hot water, stain and keep aside. Remove the skin on the ginger, wash clean and pat dry. Finely chop the ginger and keep aside. Heat 3tbsp coconut oil in a pan and add the ginger, green chilli and handful of curry leaves and saute till ginger become gol...

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 ...

Pazham Pulissery is a Kerala style side dish, which is being prepared by cooking banana in yogurt and coconut paste. Ingredients Banana Nendram (ripe) - 1 no: Thick Curd - 1/2 cup Grated Coconut - 1/2 cup Garlic - 3-4 petals Cumin Seeds - 1/4 tsp Turmeric Powder - 1/4 tsp Green Chilli - 2-3 nos: Salt - as required Coconut Oil - 3 tbsp Mustard Seeds - 1/4 tsp Shallots - 3-4 (finely chopped) Curry Leaves - as required (finely chopped) Red Chilli - 1-2 nos: Asafoetida Powder - a pinch Red Chilli Powder - 1/4 tsp Preparation Method Peel off the skin and the thread of the banana, cut into thin slices; keep aside. Grind coconut, cumin seeds, garlic to a smooth paste by adding 1/4 cup water and keep aside. Whisk the curd properly so that no lump should be there; keep aside. In a wok cook sliced banana by adding 1/2 cup water, slit green chilies, and turmeric powder. When the banana cook properly, mash it slightly with a wooden spatula. Add the coconut paste and salt and c...

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...

Sweet Pongal is a delicious South Indian dish traditionally made to offer to God during special occasions and poojas. Sweet Pongal is known a s  Sarkkarai Pongal in Tamilnadu.  Ingredients Basmati / Sona Masoori Rice - 1 cup Moong Daal - 1/2 cup Jaggery - 1 cup Cardamom - 3-4 (crushed) Coconut Milk - 1 cup Ghee - 5 tbsp Cashew, Raisins - as required Preparation Method Dry roast the moong daal and rice separately till it is hot and keep aside. Wash clean the rice and moong daal and keep in a strainer. Melt the jaggery in 1/4 cup water, strain; keep aside. In a thick bottom cooker heat ghee, fry cashew nuts, raisins and keep aside. Add rice-daal, coconut milk, and 3.5 cups of water 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 subsides, open the cooker and mash the contents well when it is hot. Add jaggery syrup to the rice-moong daal mixture and co...

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Ingredients Beetroot - 1 medium (finely grated) Green Chili - 2-3 nos:  Turmeric Powder - 1/4 tsp Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut, 2 green chili and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustard to this paste and give 2-3 pulses. Keep this paste aside. Add grated beetroot, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.  Cook till the beetroot is done (about 10-15 mins:) in low flame. Add the ground coconut mixture and crushed mustard to the cooked beetroot  mix well and cook for a few minutes at low heat,until the raw taste of coconut goes off. Add yogurt, mix well and remove from flame. In a pan bring coconut oil to heat, splutter mustard seeds, fry 1-2 green chilies and add curry leaves. Pour it over the pachadi and mix ...

Hope you remember the Fresh Grape Juice recipe, that I posted few weeks back. At that time, I told you guys that I kept some grapes to make wine...... And now my wine is ready........ :) As we are doing it in the home itself, no need to worry about the alcohol percentage and all :). You can give to your kids also as it will help with digestion.... If you  take proper care while handling the wine, this can keep for 3-4 years. Ingredients Black Grapes - 2 Kg Sugar - 1.5 Kg Cinnamon - 3-4 small pieces Clove - 5-6 nos: Wheat - 1 tbsp (optional) Preparation Method Separate grapes from stem, wash clean and spread to a paper towel or cotton towel and remove the water completely. ( you can keep over night to dry). In a dry Cheena Bharani (Chinese Pickle Jar) arrange a layer of grapes. Above that arrange a layer of sugar. Repeat steps 2 & 3, till grapes and sugar get over. Before putting the last layer of grapes and sugar, add cinnamon and cloves. S...

Ingredients Vermicelli - 100 gms: Milk - 1 ltr Sugar - 8-10 tbsp Ghee - 2 tbsp Cashew - 10-15 nos: Raisins (Kismis) - 10-15 nos: Elachi Powder - 1/2 tsp Preparation Method In a kadai bring ghee to heat, roast cashew and raisins and keep aside. If the vermicelli is not roasted, roast the vermicelli in remaining ghee till light golden color and keep aside. Boil milk in a kadai. When milk start boiling, add vermicelli and stir well. Bring down the flame to low-medium and cook vermicelli, stirring in between. Add sugar, when vermicelli is almost cooked, and mix well. Add elachi powder and mix well and remove from flame. Add roasted cashew and raisins and keep the lid closed for 5-10mins: Mix well and enjoy the yummy Semiya Payasam / Vermicelli Payasam.

Ingredients Raw Banana - 1 small  (cut into cubes) Yam (cubes)- 1/2 cup Turmeric powder - 1/2 tsp Pepper powder - 1 tsp Curry Leaves - as required Salt-  as required   Water - 1 cup Ghee - 1 tsp Sour Yogurt - 3 cups (beaten) Grated Coconut - 2 cups Cumin Seeds - 1/2 tsp Green Chilies - 2-3nos: Roasted Fenugreek Powder - 1/4 tsp Mustard Seeds - 1/2 tsp Red Chilies - 3nos: Coconut oil - 1 tbsp Preparation Method Grind together coconut, cumin seeds and green chilies to a very fine paste. Cook the vegetables adding turmeric powder, pepper powder, salt and water until they are cooked and the water is almost evaporated.  Pour ghee and stir until all the water has evaporated. Add in 3 cups of beaten, sour yogurt and boil uncovered until the yogurt thickens (about 10 - 15 minutes) at medium heat.  Bring down the heat and add the ground coconut mixture and mix well.  Cook until it just starts to boil. Remove from stove....

Ingredients Kada Chakka (Bread F ruit ) - 1 nos: Grated Coconut - 2 cups Turmeric Powder - 1/2 tsp Cumin - 1 tsp Garlic - 5 petals Green Chili - 2-3 nos: Coconut Oil - 3 tbsp Red Chili - 2-3 nos: Urud Daal - 1 tbsp Mustard - 1/2 tsp Curry Leaves - as required Salt  - as required Preparation Method Remove the outer green skin of the bread fruit and cut into medium pieces. Wash clean and remove excess water. Add salt and a pinch of turmeric powder to the bread fruit, sprinkle same water and cook for 4-5mins: in low flame. (Or you can steam for 5mins:). Let that to cool down. Take small portions of bread fruit pieces and crush them (2-3 whips will be sufficient) and keep aside. Crush together grated coconut, green chili, turmeric powder, cumin and keep aside. In a wok bring oil to heat, splutter mustard seeds, add urud daal, red chili and fry in low flame. When the urud daal become slightly brown add curry leaves and mix well. Add crushed bread fruit and mix ...

Ingredients Ash Gourd - 1 cup (thinly sliced) Green Chilly - 1-2 (slit lengthwise) Red Cow-pea Beans - 3 tbsp Thick Coconut Milk - 1/4 cup  Thin Coconut Milk - 1/2 cup Salt - as required Coconut Oil - 2 tsp Curry Leaves - 4-5 nos: Preparation Method Soak the beans in water for 4-5hrs and cook in a pressure cooker. Drain the excess water and keep aside. Cook the ash gourd and green chilies in thin coconut milk adding enough water till the vegetables are soft. Mix in the cooked beans and salt to taste and let it come to a boil. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and crushed curry leaves. Kerala's festive special Olan is ready to serve with rice.

Traditionally, Pesaha Appam is served in a ceremonial manner on Passover night in Syrian Christian households. The head of the family cuts the appam, dips it in paalukurukku (syrup) or Pesaha Paal (Passover milk), and serves it to the other family members. The Pesaha Appam is derived from the ancient bread of Jewish tradition. It has survived and continued as a tradition by the Nasranis that migrated to Kerala from the levant in the early days of Jewish Christianity.During Passover the Saint Thomas Nasrani Christian prepare bread without yeast in accordance with the Jewish commemoration of Pesahah or Passover. This unleavened bread is prepared only for Passover and is called as Pesaha Appam or Passover unleavened bread. This was also followed by the Malabar Yehuden or Malabar Jews of Kerala. Ingredients for Pesaha Appam Dosa Rice / Sona Masoori Rice - 2 cups  Urud Daal - 1/2 cup  Grated Coconut - 1 cup  Shallots (Small Onion) - 4 nos:  Garlic - 3 petals...