Achu's Recipes

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...

Tamarind / Imli Chutney is an essential accompaniment for snacks like Dhokla, Samoosa, or Chats. It is easy to make chutney and can refrigerate up to 1 week. Ingredients Tamarind - Lemon size Jaggery - 100 gms: Cumin Seeds - 1/2 tsp Oil - 1 tbsp Ginger Powder - 1/2 tsp Asafoetida - 1/4 tsp Red Chilli Powder - 1/2 tsp Sugar - 2 tsp Salt - as required Preparation Method Soak the tamarind in 1 cup warm water for 1-2 hours; squeeze the pulp from the tamarind, strain and keep aside. Dissolve the jaggery in 1/2 cup water, strain, and keep aside. Heat oil in a pan and splutter cumin seeds. Add tamarind pulp and jaggery syrup and cook in medium flame for 5-6 mins:. Add ginger powder, asafoetida, red chilli powder, sugar, and salt; mix well and cook for another 3-4 mins: (till the mixture thickens). Let the chutney cool down. Tamarind Chutney / Imli Chutney is ready to serve with snacks or chats. Tamarind Chutney can refrigerate in an airtight glass container and ca...

Lotus Seeds health benefits includes managing diabetes, treating insomnia, supporting stomach health, slowing down aging process, supporting oral health, and providing instant energy. Other benefits supporting pregnancy, treating ulcers or sore mouths, supporting a healthy appetite, improving urination, maintaining blood pressure, supporting cardiovascular health and healing inflammation and infection. Ingredients Lotus Seed - 1 cup Onion - 1 large (finely chopped) Tomato Puree - 1/2 cup (use 2 tomatoes) Potato - 1 medium (cut into cubes) Ginger - Garlic Paste - 1 tsp Cashew Nuts - handfull Fresh Cream - 2tbsp Bay Leaf - 1 Cloves - 3-4 Cinnamon - 1 small stick Cardamom - 4-5 Chilli Powder - 2 tsp Garam Masala Powder - 1 tsp Oil - 2 tbsp Salt - as required Corriander Leaves - as required Preparation Method Dry roast the lotus seed till it puffed up and keep aside. Soak the cashew nuts and grind to fine paste and keep aside.  Heat oil in a thick bottom pa...

Phirni - light, creamy, rose water flavoured, chilled rice pudding - is a perfect dessert for hot summer day. Ingredients Basmati Rice - 1/2 cup Condensed Milk - 200 ml Milk - 2 cups Cardamom Powder - 1/4 tsp Rose Water - 1/2 tsp Almonds (finely chopped) - for garnishing Rose Petals - for garnishing Preperation Method Wash and soak the rice in water for 30mins. Drain the water and grind to a fine paste. To a thick bottom pan, add milk and rice paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Cook till the mixture become thick. Add condensed milk and bring to a boil stirring constantly. Once bubbles starts to appear , remove from flame. Add cardamom powder and rose water and mix well. Allow it to cool and transfer the phirni to serving bowl (preferably clay bowls) and refrigerate for 1-2 hours. Serve the chilled Phirni garnished with rose petals and chopped almonds.

Ingredients Paneer (Cottage Cheese) - 200 gms: (cut into cubes) Onion - 3 nos: (chopped) Tomato - 2 nos: (pureed) Whole Spices (Cardamon, Cinnamon, Cloves) - 2-3 nos: each Cashew Paste - 2 tbsp Fresh Cream - 2 tbsp Butter - 50 gms: Chilli Powder - 2 tsp Salt - as required Preparation Method In a wok, heat 25 gms: of butter and saute paneer cubes for 2 mins: Remove paneer from wok and splutter whole spices in that wok. Add onion and saute till onion become slightly brown in color, remove from flame and allow  it to cool down. Once onion is cool down, make paste of the onion. In a wok bring remaining butter to heat and add the onion paste and saute till onion paste become brown in color. Add in tomato puree and saute till butter separates. Add chilli powder and saute for 2 mins: Add paneer cubes, salt and mix well. Add 1/2 cup water and cook for 5 mins: Reduce the flame and add cashew paste and mix well. Switch of the flame when the gravy starts to bubbl...

Ingredients Carrot - 1/2 Kg Milk - 1 cup Sugar - 3/4 cup Butter - 3 tbsp Cardamon Powder - a pinch Cashew / Almond / Pista - as required (to garnish) Preparation Method Clean the carrots, peel off the skin and finely grate with the help of a grater. In a pan bring butter to heat (in low flame), roast cashew / almond / pista and keep aside. To the remaining butter add the grated carrot and mix well. Saute the carrot in low-medium flame for about 6-7 mins:, till the water evaporates and carrot become tender. Add milk, mix well and boil in high flame. When the milk starts to boil, reduce the flame, mix well and cook till the carrot become soft and the milk got fully absorbed by the carrot. Add sugar, mix well and cook till the carrot become thick. Add cardamon powder, mix well and remove from flame. Transfer the carrot halwa to a serving plate or bowl and garnish with cashew / almond / pista. The north Indian special carrot Halwa is ready to enjoy... Note:- ...