Achu's Recipes

Ingredients Lemon - 500 gms: Gingelly Oil / Sunflower Oil - 5 tbsp Mustard Seeds - 1 tsp Garlic - 2 pods (cleaned and sliced) Ginger (sliced) - 2 tbsp Red Chilli Powder - 2 tbsp Kashmiri Chilli Powder - 3 tbsp Fenugreek Powder - 1 tsp Asafoetida Powder - 1/2 tsp Vinegar - 1/2 cup Salt - as required Curry Leaves - as required Grated Jaggery / Brown Sugar - 2 tbsp (optional) Preparation Method Steam cook the lemon till the skin become soft, remove from flame and allow it to cool down. Pat dry the lemon and cut each lemon into 4-8 pieces depending on the size, transfer to a bowl; add 1 tbsp salt, mix well and keep aside for 1 hour. Heat oil in a pan, splutter mustard seeds. Add ginger, garlic and curry leaves; saute in medium flame till garlic turn to slight golden color. Keep the flame in low and add red chilli powder, kashmiri chilli powder, and fenugreek powder; saute for 2 mins: Add vinegar and salt and boil. When the vinegar start to boil, add grated jaggery or brown sugar and mix we...

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...

Ingredients  Cooking Apple or Green Apple - 500 gms: Garlic - 2 pods (cleaned) Ginger - 3 tbsp (sliced) Red Chilli Powder - 3 tbsp Fenugreek Powder  - 1/2 tsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Wash, clean and pat dry the apples. Make sure that there is no traces of water on the apples. Remove the stem and seeds of the apple and slice into bite size pieces (Do not chop the apple finely. It will become mushy and shrink after 2 days of making pickle). In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and sauté till the garlic starts to change the color. Keep the flame in low and add chilli powder, fenugreek powder and asafoetida; mix well. Add vinegar and salt and bring to boil. Add apple slices, mix well so that that the gravy is coated well on the apple slices. Adjust the salt and turn off the flame. Allow the ...

Pineapple pickle is an instant sweet pickle and is a perfect combination for ghee rice and biriyani. Ingredients Pineapple (ripe) - 1 (medium size) Tamarind - gooseberry size Grated Jaggery - 3-4 tbsp Garlic (crushed) - 3 tbsp Ginger (crushed) - 1 tbsp Green Chilli - 2 (finely chopped) Red Chilli Powder - 2 tsp Asafoetida - 1/2 tsp Fenugreek Powder - 1/2 tsp Mustard Seeds - 1/4 tsp Oil - 3 tbsp Salt - as required Curry Leaves - as required Preparation Method Soak the tamarind in half glass warm water and keep aside for 10 mins. Soak grated jaggery in half glass warm water and keep aside 10 mins. Clean the pineapple and cut into small cubes and keep aside. In a wok bring oil to heat, splutter mustard seeds and add ginger, garlic, green chilli and curry leaves and saute in low flame till raw smell goes off. Add pineapple cubes, mix well and cook for 5 mins: in low flame, keeping the lid closed. Add chilli powder, fenugreek powder and saute for 2 mins: Strain...

Ingredients Green Grapes - 250 gms: Garlic - 2 pods (chopped) Ginger - 1 tsp (finely chopped) Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Remove the stem of the grapes, wash thoroughly and keep in kitchen towel to remove water. Make sure that grapes skin is completely dry before making pickle. Boil the vinegar and keep aside to cool down completely. Cut each grapes into two or three pieces, depending on the size of the grapes and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and saute till the garlic starts to change the color. Keep the flame in low and add chilli powder and asafoetida; mix well, add the grapes and remove from flame. Add salt and vinegar and combine together. Make sure that the gravey is coated well on the grapes. Allow the pickle to cool down complete...

Ingredients Garlic - 1/2 Kg Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 100 ml Ginger - 1 tsp (finely chopped) Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Peel the skin of the garlic (if garlic petals are thick, then slit into two). Boil the vinegar and keep aside to cool down completely. In a wok bring oil to heat, add garlic petals and fry till the petals become light brown in color. Once the garlic starts to change the color, take from oil and keep aside. (Make sure that the garlic is fully immersed in oil while frying. Fry garlic in batches to reduce the use of oil). Keep 4-5 tbsp of the oil in the wok and remove the excess oil. In low flame, splutter mustard seeds, curry leaves and saute the ginger. Add chilli powder, saute well and then add the garlic. Mix well and add salt and asafoetida, remove from flame and mix well. Add the boiled and cool down vinegar and mix well. ...