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...

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 ...

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 ...

Ingredients Banana Nendran (ripe) - 2 nos: Aval / Beaten Rice / Poha - 1/2 cup Ghee - 3-4 tbsp Cashew Nuts - 2 tbsp Raisins - 2 tbsp Cardamom Powder - 1/2 tsp Sugar - 5-6 tbsp Milk - 500 ml Preparation Method In a pan, heat 2-3 tbsp ghee and roast cashew nuts and raisins in low flame. Remove the cashew nuts and raisins from ghee and keep aside. Add Aval to the pan and roast till it becomes crispy. Remove the Aval from pan and keep aside. Heat 2-3 tbsp ghee in the pan and fry the banana till it becomes golden brown in color. Add Aval and 1/2 cup water and cook till Aval becomes soft. Add milk, stir well and cook in low flame for 8-10 mins: (till the Aval cook properly). Add sugar and mix well. Cook till sugar dissolve completely. Adjust the sweetness as per your taste. Add cardamom powder, mix well and remove from flame. Add roasted cashew nuts and raisins and keep the lid closed for 10 mins: Mix well and serve the thick, creamy, and healthy Banana-Aval P...

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. ...

Ingredients Apple - 1 medium (remove skin and chop finely) Green Chili - 2-3 nos: (chopped) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2 tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut 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 apple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.  Cook till theapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked apple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone. Remove from the flame and let it to cool for 5 mins: Add yogurt when slightly cooled, and mix well. In a pan bring coconut oil to heat, splutter mustard seeds, fr...

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 ...

An easy Paal Payasam recipe with the ingredeints that are always available in our home. Ingredients Red Rice - one handful Milk - 4 cups Sugar - 1 cup Preparation Method Wash rice and drain water completely by spreading in a kitchen towel/tissue. Break the rice into 2 using the mixer (2-3 quick pulses) In a pressure cooker, milk, rice and sugar and mix well with a wooden spoon. Close with the lid and cook at medium-low flame with weight on for 35-40 mins:. Make sure that the whistle is not coming out. (if the whistle is about to come out, switch off the flame and keep aside for 5 mins: and the switch on the flame). Keep it aside as long as you can before opening to get the slight orange-pink color.  If the Paal Pyasam is very thick, dilute it by adding warm milk.  Serve the mouth watering Paal Payasam warm or cold. (my personal favorite is cold Paal Payasam)

Last Saturday (Holy Saturday), it was the birthday of my beloved hubby and I made this Kerala Sadhya special Parippu Payasam  for him. Usually my hubby doesn't like much sweet dishes, but I was so happy that he loved it. :) Ingredients Cherupayar Parippu (Moong Daal) - 2 cups Coconut - 1 (grated) Jagery - 1/2 Kg Ghee - 3 tbsp Raisins - 10-15 nos: Coconut (thinly sliced) - 2 tbsp Cashew Nut - 10-15 nos: Cardamon Powder - 1/4 tsp Dried Ginger Powder - 1/4 tsp Preparation Method Wash clean the moong daal and keep aside for about 1hr to drain the water. Grate the jaggery and boil in 1 cup of water till the jaggery melts completely. Strain the jaggery syrup and keep aside. Take out the thick milk (without adding water) from coconut and keep aside. Add 1 cup of hot water to the coconut and and extract the milk from that (2nd milk). Add 2 cups of hot water to the coconut and and extract the milk from that (3rd milk). In a deep bottom pan roast the coconut slices cash...

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 Pineapple (ripe) - 1 medium (crushed or finely chopped) Grapes (Black and Green) - 10-15nos: Green Chili - 2-3 nos: (chopped) Turmeric Powder - 1/4 tsp Grated Jagery or Sugar - 2 tsp (optional) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut 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 crushed pineapple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well. Add jagery or sugar if you like more sweet. Cook till the pineapple is done and water got evaporated, for 10-15 mins: in low flame. Add grapes and cook for 3-4mins: Add the ground coconut mixture and crushed mustard to the cooked pineapple and grapes, mix well and cook for a few minutes at low heat,u...

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....

Aviyal is a typical Kerala dish and is made with variety of vegetables. Ingredients Carrot - 2 nos Long Beans - 5 nos Raw plantain - 1 nos Drumstick cuts - 10 nos Cucumber (sliced) - 1/2 cup Yam (sliced) -1/2 cup Turmeric Powder - 1/2 tsp Green Chili - 2 nos: Chilli Powder - 1 tsp Small Onion/Shallot - 5 nos:  Cumin Seed - 1/4 tsp Grated Coconut - 1 1/2 cup Thick Curd -2 tbsp Salt - to taste Coconut Oil -2 tbsp Curry leaves -2 stem  Preparation Method Slice all the vegetables in finger size length . Put the sliced vegetables in a pan along with salt, turmeric powder and 1/2 cup water . Close the lid and cook the vegetables. Crush together coconut, cumin seeds, small onions and green chilies. Once the vegetables are 90% cooked add the crushed coconut mix and chilli powder, mix well and cook for few minutes. Turn off the stove, add curd and mix well. Add coconut oil and curry leaves and keep the lid close for 5mins: Mix well and serve ...

Inji Curry is an integral side dish in Kerala sadhya. This is made out of ginger. Ginger is good for digestion and that is the main reason this is included in sadhya. Ingredients Ginger - 50 gms: (1 medium piece) Grated Coconut - 2 cups (of 1/2 coconut) Red Chili Powder -  2 tsp Fenugreek Powder - a pinch Tamarind - gooseberry size Grated Jagerry  - 3 tsp Coconut Oil - 3 tsp Mustard Seed - 1/2 tsp Green Chili - 1 no: (chopped) Curry Leaves - 2 stems (chopped) Salt - as required Preparation Method Clean the ginger and cut into thin slices. Heat 2tsp of oil in pan, add sliced ginger. Fry the ginger till it become crispy. (make sure that ginger is not getting burned) Remove fried ginger from oil and keep aside. To that pan add grated coconut and fry the coconut till the color turns to light brown (fry the coconut in low flame stirring continuously). Add chili powder, mix well and remove from flame. Allow coconut to cool down. Add 1/4 cup of hot wate...

Ingredients Pumpkin - 250 gms: Grated Coconut - 1 cup Cumin Seeds - 1/2 tsp Green Chili - 2 nos: Garlic Petals - 5-6 nos: Turmeric Powder - 1/2 tsp Coconut Oil- 3 tbsp Rice - 1 tbsp Urud Daal - 1 tbsp Grated Coconut - 1 tbsp Curry Leaves - as required Salt - as required Preparation Method Clean the pumpkin, wash and cut into small pieces. Grind together coconut, turmeric powder, green chili, garlic and keep aside. Cook pumpkin by adding turmeric powder till the pumpkin become soft. Mash the pumpkin, add grounded coconut and salt, mix well and cook for 4-5mins: in low flame and transfer it to a serving bowl. In pan bring oil to heat, splutter mustard seeds, add rice, urud daal, coconut, red chili, curry leaves and fry till coconut chnages to slight brown. Remove from flame and add to the top of cooked pumpkin and close the lid. Mix well and serve thick, delicious Mathanga Erissery with rice.

Ingredients Moong Daal - 100 gms: Grated Coconut - 1 cup Garlic - 4-5 petals Green Chili - 2 nos: Cumin - 1/2 tsp Turmeric Powder - 1/2 tsp Coconut Oil - 2tbsp Red Chili - 2-3 nos: Mustard Seeds - 1 tsp Small Onion (Shallots) - 4-5 (finely chopped)  Curry Leaves - as required Salt  - as required Preparation Method Wash clean moong daal and pressure cook for about 10 mins: by adding equal level of water, salt and turmeric powder. Grind together grated coconut, green chili, garlic, cumin and make a fine paste. Add coconut paste to the cooked daal, mix well and cook for another 5mins: in low flame. ( Add salt, if required. Add some more water, if the curry to be loosened). Transfer the daal to a serving bowl. For seasoning, in a wok or pan bring oil to heat, splutter mustard seeds. Add chopped small onion and fry till it become slight brown. Add red chili and curry leaves, mix well. Pour the seasoning to the top of the cooked daal-coconut mix and keep the...

Ingredients Pineapple (ripe) - 1 medium (crushed or finely chopped) Green Chili - 2-3 nos: (chopped) Turmeric Powder - 1/4 tsp Grated Jagery or Sugar - 2 tsp (optional) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut 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 crushed pineapple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well. Add jagery or sugar if you like more sweet. Cook till the pineapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked pineapple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone. Remove from the flame and let it to cool fo...