Achu's Recipes

Ingredients Boneless Chicken - 500 gms:(cut into cubes) Red Chilli Powder - 1 tsp Pepper Powder - 2 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Corn Flour - 3 tbsp Garlic - 1 pod (cleaned and sliced) Onion - 1 large (cut into cubes) Tomato - 1 large (cut into cubes) Capsicum - 1 large (cut into cubes) Red Chilli Sauce - 2 tbsp Soy Sauce - 1 tsp Celery - 3 tbsp (sliced) Oil - as required for deep frying the chicken Preparation Method Clean the chicken and pat dry with kitchen towel to remove excess water. Add chilli powder, 1 tsp pepper powder, salt, and ginger-garlic paste to the chicken; mix well and refrigerate for 1 hour. Add 2 tbsp corn flour to the marinated chicken and mix well. Heat oil in a deep bottom pan and fry the chicken pieces in 2-3 batches. Transfer the fried chicken to a bowl. Keep 4-5 tbsp oil in the pan and remove the excess oil. Heat oil and add garlic; saute till a pleasant aroma comes. Add onion and saute till in become translucent. Add capsicum and tomato ...

Ingredients Canned Tuna - 400 gms: Onion (medium size ) - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Garlic - 1 tsp (finely chopped) Coriander Leaves - 1 tsp (finely chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Pepper Powder - 1 tsp Garama Masala - 1 tsp Potato (medium size) - 2 nos: (boiled) Egg - 1 (beaten) Salt - as required Bread Crumbs - as required Oil - as required Preparation Method Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water. Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till  onion become translucent. Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min: Add drained tuna, mix well and saute in medium flame for 5 mins: Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly. Crush the boiled potato, add to the tuna mix and c...

Ingredients Chicken Leg Pieces (skinless) - 8 Thick Curd - 1/2 cup Lemon Juice - 2 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 2 tsp Red Chilli Powder - 2 tsp Cumin Powder - 1 tsp Garam Masala - 2 tbsp Garlic - 2 tbsp (minced) Ginger - 2 tbsp (minced) Salt - as required Butter - 2-3 tbsp Preparation Method Wash clean chicken pieces and pat with a kitchen towel to remove water. Make 2-3 deep slits in the chicken pieces. Mix all ingredients, except chicken and oil; make a smooth marinade. Coat the chicken pieces with the marinade. Cover the chicken and refrigerate for minimum of 2-3 hours; for better result refrigerate overnight. Preheat the oven at 200 degree for 10 mins: Brush the baking tray with butter; arrange the chicken pieces in the baking tray and brush with butter. Cook the chicken in the Broil mode for 25-30 mins:, flipping the chicken in between. Once the chicken is cooked, remove from oven and let it rest for 5-10 mins: in the tray. The ...

Ingredients Bitter gourd - 250 gms: Red Chili Powder - 1 tsp Onion - 1 (finely chopped) Tomato - 1 (finely chopped) Raw Mango (optional) - 1 small (finely chopped) Pepper Powder - 1 tsp Lemon Juice - 1 tbsp Salt - as required Oil - as required  Green Chilli - 2-3 nos: Curry Leaves - as required Preparation Method Clean the bitter gourd, remove seeds and cut into thin slices. Add salt, red chili powder to the bitter gourd; mix well, and dry in sunlight for 3-4 hours. (if sunlight is not available, spread in a kitchen towel and keep aside for 4-5 hours). This will help to remove excess water from the bitter gourd and will make bitter gourd crispy while frying. Heat oil in a pan and shallow fry the bitter gourd till it become crispy; remove from oil and transfer to a kitchen towel. Fry green chili, curry leaves; keep aside Add onion, tomato, mango, lemon juice, pepper powder to a mixing bowl; mix well, adjust salt. Add fried bitter gourd, green chili, curry ...

Ingredients Potato - 3 (large size) Olive Oil - 2 tbsp Garlic (crushed) - 1 tsp Rosemary - 1 tsp Chilli Powder - 1 tsp Salt - as required Grated Cheese - 2 tbsp (optional) Preparation Method Wash and clean potatoes and pat dry. Cut each potato into 8-10 wedges and place in warm water for 10 mins: Remove the potatoes from warm water, place in a kitchen towel, and pat dry. In a large mixing bowl, mix together olive oil, garlic, rosemary, salt, and chilli powder. Add the potato wedges to the mix, combine well, and keep aside for 10-15 mins: Pre-heat the oven at 200 degrees C for 10 mins: Line a baking tray with butter paper and arrange the wedges in the tray. Bake the wedges for about 50-55 mins, flipping half-way. Remove the wedges from the oven when it starts to turn to golden in color. Sprinkle the grated cheese and leave for 5-10 mins: The delicious and hot Potato Wedges is ready to serve with tomato sauce as a snack. Note: You can add 1 tbsp onion p...

Ingredients Chicken - 1 kg (cut into 8-10 pieces) Ginger-Garlic Paste -  2 tsp Pepper Powder - 2 tsp Turmeric Powder - 1/2 tsp Lemon Juice - 2-3 tbsp Salt - as required Red Chilli Powder -  2 tsp Corn Flour - 3 tsp Curd - 2-3 tbsp Oil - 2 tbsp Preparation Method Wash clean the chicken and pat dry with kitchen tissue. Make slit on the chicken pieces and keep aside. Marinate the chicken with Ginger-Garlic Paste, Pepper Powder, Turmeric Powder, Salt and Lemon Juice and refrigerate for 1 hour. In a bowl mix together red chilli powder, corn flour and curd and make a thick paste. Marinate the chicken in the mix and refrigerate 3-4 hours. (Refrigerate overnight for more juicy chicken). Grease an oven proof pan with oil and arrange the chicken; brush oil on the top of chicken pieces. Grill the chicken at 200 degree F for about 25-30 mins: flipping in between. (I used the broil option of OTG). Once the chicken is cooked remove from oven; and coo...

Ingredients Pasta - 100 gms:  Potato - 1 medium size (cut into cubes) Sweet Corn - 1/4 cup Greenpeas - 1/4 cup Carrot - 1 medium size (finely chopped) Onion - 1 medium size (finely chopped) Capsicum - 1/2 (finely chopped) Tomato - 1 medium size (finely chopped) Mayonnaise - 1/2 cup Plain Yoghurt - 2 tbsp Fresh Cream - 2 tbsp Dijon Mustard - 1 tbsp (optional) Chilli Flakes - 1 tsp Pepper Powder - as required Salt - as required Preparation Method Cook Pasta with salt; strain and keep aside. Boil potato, greenpeas and sweet corn with salt; strain water and keep aside. In a glass bowl whisk together mayonnaise, yoghurt, fresh cream, dijon mustard, salt and pepper. Add cooked pasta, potato, sweet corn, greenpeas, carrot, onion, capsicum. tomato and chilli flakes to the sauce and mix well. Add salt and pepper powder as per yout taste and mix well. Keep the salad in refrigerator for 30-45 mins: The cold Pasta Salad is ready to serve as Salad or Starter or a...

Ingredients Paneer - 100gms: (grated) Potato - 2 medium (boiled and grated) Chilli Powder - 1-2 tsp (as required) Turmeric Powder - a pinch Greenpeas - 1/2 cup (cooked) Ginger - 1 tsp (finely chopped) Atta - 4-5 tbsp Salt - as required Water - as required Rice Vermicelli - 100gms: Oil - for deep frying Preparation Method Mix atta, salt and water; make a thick lump free batter and keep aside. Add grated paneer, potato, greenpeas, chilli powder, turmenric powder, ginger and salt to a mixing bowl and combine together. Apply oil in your hands, take lemon sized mixture and make balls.  Shape the balls into nset and dig the middle of each nest with thumb finger. Refrigerate the nests for 30mins: Heat oil in a pan.  Dip each nests in the atta mixture and coat with vermicelli. Deep fry the nest in medium flame till it turn golden brown in color. Remove from oil and place in kitchen towel to remove excess oil. Arrange the Nests in plate and serve hot with co...

Recipe courtesy: Dr.Lakshmi Nair Ingredients Snake-gourd - 1 no: (medium) Corn Flour - 3 tbsp Maida - 3 tbsp Garlic - 10-12 petals (thinly sliced) Ginger - 1 medium piece (thinly sliced) Green Chilli - 5-6 nos: (thinly sliced) Onion - 4-5 nos: (thinly sliced) Soy Sauce - 3 tbsp Pepper Powder - 1 tbsp Sugar - 1 tbsp Spring Onion or Coriander leaves - 3-4 tbsp (finely chopped) Salt - as required Oil - as required to fry Preparation Method Remove the seeds of snake gourd and cut into thin circles. Make a thick batter of corn flour, maida and salt by adding sufficient water. Heat oil in deep bottom pan. Dip snake gourd in the batter and deep fry in oil and keep aside. Heat 2 tbsp of oil in a frying pan (its better to use the oil we used to fry the snake gourd). Add ginger, garlic and green chilli to the oil and saute till the raw smell goes off. Add onion and saute till onion become light golden brown in color. educe the flame and add soy sauce, pepper powder, ...

When we had Honey Chicken, long back, from a Chinese Restaurant I just loved it; the smell, the taste, the glazing- everything was attractive. From that time onward, I was thinking about giving it a try. After a long wait I made it. :) This is very simple recipe and requires very less ingredients also. You can prepare this Honey Chicken as a starter or as a side dish for noodles, white rice or fried rice. Your kids will love it. Special thanks to my hubby dear for taking the snap in a different style :) Ingredients Chicken Breast - 500 gms (cut into finger size pieces) Onion -2 nos: (cut into small cubes) Garlic -12-15  (cut into small cubes) Kashmiri Chilli  Powder - 3 tsp Honey - 3 tbsp Tomato Sauce - 2 tbsp Soya Sauce -1 tsp All-Purpose Flour (Maida)- 2 tbsp Corn Flour - 2 tbsp Ginger-Garlic Paste - 1/2 tsp Egg - 1 no: Salt - as required Oil - as required Preparation Method Make batter with maida, corn flour, egg, tomato sauce, soya sauce,...