Achu's Recipes

Mutta thoran (egg sauted with coconut) is an easy to make and tasty side dish for rice. Ingredients Egg - 5 nos: Onion - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Green Chilli - 2-3 nos: (finely chopped) Coconut (grated) - 1 cup Oil - 3 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - as required Salt - as required Preparation Method Beat the eggs with grated coconut and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add onion, ginger, green chilli and saute till onion become translucent. Add curry and saute for 2 mins: Add egg-coconut mix, wait for 2-3mins: and stir well. Cook in slow flame, stirring continuously and scramble the egg. Saute till egg become slight golden brown flame; remove from flame. The hot Mutta Thoran / Egg sauted with Coconut is ready to serve with rice.

Vazhakoombu (Banana flower) is a rich source of fiber and is healthy for all age group. Ingredients Banana Flower - 1 no: Grated Coconut - 1 cup Garlic - 4-5 petals Cumin - 1/2 tsp Turmeric Powder - 1/2 tsp Green Chilli - 2-3 nos: Red Chilli - 2 nos: Curry Leaves - as required Salt - as required Coconut Oil - 4-5 tbsp Mustard Seed  -1/2 tsp Urud Daal - 1 tsp Green Moong - 1/2 cup cooked (optional) Preparation Method Peal the 5-6 outer cover of the banana flower and finely chop. While chopping the flower remove the white thin stem in the middle of the banana flower. Sprinkle 1-2 tbsp of coconut oil on the chopped banana flower; mix well with hands and keep aside. In a mixer jar, crush together coconut, cumin, turmeric powder, garlic and green chilli and keep aside. In a wok bring oil to heat, splutter mustard seed, red chilli, curry leaves and urud daal. Add chopped banana flower, green moong (if using) and salt and mix well for 2-3 mins: in low flame. ...

Good Friday is observed as a day of prayer, penance and fasting to commemorate the crucifixion of Jesus Christ nearly 2000 years ago. The Good Friday mass begins around 8 am in the morning and the longest service is for the Orthodox Church where it ends at 3 pm. The most important event associated with it is ' Way of the Cross ', a re-enactment of the travel through 14 stations during Christ's Journey to Mount Calvary from Pilate's Palace. Worshipers move to each station singing hymns as the story of betrayal, arrest, trial and crucifixion of Christ is narrated by the priest. The second significant ritual in all churches is the drinking of Choruka , a decoction made of bitter gourd juice and vinegar. This symbolizes the incident when Jesus, while on the cross, called out, and hearing his cries some of those watching the event took a piece of cloth, dipped it in cheap wine, put it on a piece of stick and lifted it to his mouth and tried to make him drink. Choruk...

Its mango time... So lets try variety dishes with mango.... :) Here comes a Thoran with raw mango... Enjoy.... Ingredients Raw Mango - 250 gm Onion - 2 medium  Green Chili - 3 nos: Red Chili - 2 nos: Grated Coconut - 1 cup Turmeric powder - 1/2 tsp Cumin Seeds - 1/2 tsp Garlic - 4-5 Petals Oil - 3 tbsp Curry Leaves - 2-3 stems Mustard -  1/2 tsp Fenugreek - 1/4 tsp Salt - as required Preparation Method Clean the mangoes and cut into thin pieces. (no need to remove the skin) Finely chop onion and keep aside. Crush coconut, cumin, turmeric powder, garlic and green chili. (3-4 whip is sufficient). In a non-stick pan bring oil to heat and splutter mustard seeds and fenugreek seeds. Add red chili and curry leaves and mix. Add mango and onion and saute for 2-3 mins: in medium flame stirring in between. Add coconut mix and salt and mix well. Close the lid and cook in low flame for about 10 mins: stirring in between. (no need to water, water will ooze out ...

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 ...

        D ifferent dishes with raw jack fruit is very popular in Kerala at the beginning of jack fruit season.  When unripe (green), it is remarkably similar in texture to chicken, making jack fruit an excellent vegetarian substitute for meat.  It's a good idea to oil your knife and hands first before cutting, as the fruit is very sticky. Ingredients Pottu Chakka (Unripe  Jack fruit ) - 1 nos: Grated Coconut - 2 cups Turmeric Powder - 1/2 tsp Cumin - 1 tsp Garlic - 10 petals Green Chili - 3-4 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 part of the jack fruit and cut into medium pieces. Wash clean and remove excess water. Add salt and a pinch of turmeric powder to the jack fruit, sprinkle same water and cook for 8-10mins: in low flame. (Or you can steam for 10mins:). Let that to cool down. Take s...

Ingredients Cauliflower - 1 medium Onion - 1 medium (chopped) Green Chili - 2 nos: Red Chili - 2 nos: Grated Coconut - 1 cup Turmeric powder - 1/2 tsp Cumin Seeds - 1/2 tsp Garlic - 4-5 Petals Oil - 3 tbsp Curry Leaves - 2-3 stems Mustard -  1/2 tsp Salt - as required Water - as required Preparation Method In a vessel take some lukewarm water and add l tbsp of vinegar and salt to that and keep aside. Cut the cauliflower into small pieces and add to lukewarm water and keep aside for 10-15mins:. Wash clean the cauliflower and keep aside. Grind coconut, cumin, turmeric powder, garlic and green chili. (3-4 whip is sufficient). In a non-stick pan bring oil to heat and splutter mustard seeds. Add red chili and curry leaves and mix. Add cleaned cauliflower and onion and saute for 2-3mins: in medium flame stirring in between. Add coconut mix and salt and mix well. Sprinkle some water and mix well. Close the lid and cook in low flame stirring in between.  ...

Ingredients Raw Banana - 1 big Green Moong - 1/2 cup Grated Coconut - 1 cup Cumin Seeds - 1/2 tsp Turmeric Powder - 1/2 tsp Ginger - 1 small piece Garlic - 4-5 petals Coconut Oil - 3 tbsp Mustard - 1/2 tsp Green Chili - 1-2 nos: Red Chili - 2 nos: Curry Leaves - as required Salt - as required Preparation Method Wash and soak green moong for 3-4 hrs. Half cook the green moong and keep aside. Peel the outer skin of banana and cut into small pieces, wash clean and keep aside. Add grated coconut, cumin, ginger, garlic, green chili, turmeric powder to the chutney jar of the mixer, crush and keep aside. In a kadai / wok bring oil to heat and splutter mustard seeds. Bring down the flame to low and add red chili and curry leaves and saute. Add banana pieces, mix well and saute for 5mins: stirring continuously. Add half cooked green moong and cook for 2-3 mins:. Add coconut mix and mix well. Add salt and 1/2 cup water, mix well, close the lid and cook in low flame st...

Ingredients Green Peas - 1 cup Onion - 1 medium (chopped) Grated Coconut - 1/2 cup Green Chili - 1 no: Garlic - 4-5 petals Cumin - a pinch Turmeric Powder - 1/2 tsp Salt - as required Oil - 3 tbsp Red Chili - 2-3 nos: Curry Leaves - 3-4 stems Mustard Seeds - 1/2 tsp Preparation Method Pressure cook green peas by adding pinch of salt and turmeric powder and drain excess water. (If you are using dry green peas soak in water for 4-5 hrs and then cook). Blend together coconut, green chili, turmeric powder and cumin. In a non-stick kadai bring oil to heat and splutter mustard seeds. Bring down the flame to low and saute onion, red chili and curry leaves. Add cooked green peas and saute for 3-4 mins: Add coconut mix and salt and mix well. Keep the lid closed and cook for 5mins: in low flame. Remove from flame and Green peas Thoran is ready to be served with rice / rice soup (kanji) or even with chappathi.

Ingredients Beans - 250 gm Onion - 1 medium  Green Chili - 2 nos: Red Chili - 2 nos: Grated Coconut - 1 cup Turmeric powder - 1/2 tsp Cumin Seeds - 1/2 tsp Garlic - 4-5 Petals Oil - 3 tbsp Curry Leaves - 2-3 stems Mustard -  1/2 tsp Salt - as required Water - as required Preparation Method Clean the beans and onion and finely chop them. Grind coconut, cumin, turmeric powder, garlic and green chili. (3-4 whip is sufficient). In a non-stick pan bring oil to heat and splutter mustard seeds. Add red chili and curry leaves and mix. Add chopped beans and onion and saute for 5mins: in medium flame stirring in between. Add coconut mix and salt and mix well. Add water and mix well. (Add 1/4 cup of water in the beginning, if the beans didn't get cooked add more water). Close the lid and cook in low flame stirring in between. Once the beans got cooked, remove the lid and dry out the excess water (if any) by stirring continuously in medium flame. Beans Thoran t...

Ingredients Spring Onion - 1 bundle Green Chili - 1 no: Red Chili - 2-3 nos: Grated Coconut - 1 cup Curry Leaves - 2-3 stems (finely chopped) Garlic - 4-5 petals Turmeric Powder - 1/2 tsp Cumin - a pinch Mustard Seeds - 1/2 tsp Oil - 3 tbsp Salt - as required Preparation Method Remove the base portion of the spring onion, wash and let the water to drain fully. Finely chop spring onion. Grind grated coconut, turmeric powder, cumin, green chili and garlic. (3-4 whip is sufficient). In a pan, heat the oil and splutter mustard seeds. Add green red chili, curry leaves, spring onion and saute for 2-3mins: in low flame. Add coconut mix and salt and mix well. Keep the lid closed and cook for 5-6mins: in low flame stirring in between. The Spring Onion Thoran is ready to be served with rice / rice soup (kanji).

Ingredients Snake gourd - 1 (medium size) Onion  - 1 (medium size, chopped) Green Chili - 1 no: (chopped) Ginger - 1 small piece Garlic - 3-4 petals Grated Coconut - 1/2 cup Cumin Seeds - 1 tsp Turmeric Powder - 1/2 tsp Oil - 3 tbsp Mustard    Seeds - 1 tsp Curry Leaves - 3-4 stems Salt - as required Water - 1/4 cup Preparation Method Split the snake gourd and remove the seeds. Peel the skin of the snake gourd and wash to clean. Cut snake gourd in to thin pieces. Grind grated coconut, cumin seeds, ginger, garlic and turmeric powder (3-4 whip is sufficient). In a kadai bring oil to hat and splutter mustard seeds. Add onion, green chili, red chili, curry leaves and saute for 3-4mins: in medium flame. Add snake gourd and saute for another 3-4mins:. Add coconut mix and salt and mix well. Add water and mix well and bring everything to boil. Bring down the flame to low and close the lid. Cook for 10mins: stirring occasionally. 'Padavalanga Tho...

Ingredients Beetroot - 1 big (grated) Pepper Powder - 1/2 tsp Grated Coconut - 1/2 cup Green Chili - 1 no: (splited) Oil - 2 tbsp Mustard Seeds - 1/2 tsp Curry leaves - 1-2 stems Turmeric Powder - 1/4 tsp Salt - as required Preparation Method In a non-stick pan bring oil to heat and splutter mustard seeds. Bring down the flame to low and add green chili and curry leaves and fry for 1 min:. Add grated beetroot, coconut, pepper powder, turmeric powder and salt and mix well. Close the lid and cook for 10mins: in low flame stirring in between. (sprinkle some water if beetroot become so dry and not getting cooked well). 'Beetroot Thoran' tastes good with rice and rice soup (kanji).

Ingredients Green peas - 250gm Onion - 1 (chopped) Green chili - 2 (chopped) Grated Coconut - 1 cup Ginger - 1 small piece Turmeric powder - 1/2 tsb Egg - 2 nos: Salt - as required Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2-3 stems Red chili - 2 nos: Preparation Method Cook green peas by adding a pinch of salt and turmeric powder. Drain the entire water from green peas. Beat the eggs by adding a pinch of salt and keep it aside. Blend coconut, ginger and turmeric powder and keep it aside. In a a non-stick kadai, bring oil to heat and splutter mustard seeds. Add red chili, chopped onion, green chili and curry leaves and cook for 5 mins: in medium flame. Once onion start becoming transparent, add cooked green peas and coconut mix. Add salt for taste. Mix well and close the lid and cook for 5 mins: in low flame. After 5mins: remove the lid and mix once again and keep the green peas mix to the sides of the kadai. Pour the egg mix to the cen...