Achu's Recipes

Ingredients Potato - 3 nos: Onion - 1 (medium, chopped) Green Chili - 2 nos: (chopped) Ginger - 1 medium piece (chopped) Oil - 3 tbsp Mustard Seeds - 1 tsp Curry Leaves - 4-5 stems Turmeric Powder - 1/2 tsp Water - 1 cup Preparation Method Peel the skin of potato and cut into small pieces. Wash clean the potatoes and pressure cook (3-4whistles) by adding salt, water and turmeric powder. Once the pressure released fully open the lid and mash the potatoes using a wooden spoon. In a pan bring oil to heat and splutter mustard seeds. Add onion, ginger, green chili, curry leaves and saute for 5mins: in medium flame. Add mashed potatoes and mix well. Cook for 5mins: in medium flame. 'Aaloo Masala is ready to be served with poori / chapathi.

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 Carrot - 250 gms Ginger-Garlic Paste - 1 tsp Pepper Powder - 1 tsp Green Chili - 2 nos: (split) Curry Leaves - 2-3 stems Salt - as required Oil - 3 tbsp Mustard Seeds - 1/2 tsp Preparation Method Peel the carrot skin and wash. Cut carrot into equal size thin pieces. Add ginger-garlic paste, pepper powder and salt to the carrot and mix well and keep aside for 10mins: In a non-stick pan bring oil to heal and splutter mustard seeds. Add carrot, green chili, curry leaves and salt and mix well. Close the lid and cook in low flame for 5-6mins: stirring in between. Remove from flame and  Carrot Mezhukkkupuratti is ready to be served with rice / rice soup (kanji).

Ingredients Long Beans - 5-6 nos: Drumstick - 1-2 nos: Onion - 1 no: (medium) Tomato - 1 no: (small) Grated Coconut - 1 cup Chili Powder - 1 tsp Coriander  Powder - 1 tsp Garam Masala -  1 tsp Turmeric  Powder - 1/4 tsp Salt - as required Coconut Oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2-3 stems Water - 1 cup Preparation Method Cut onion, tomato, long beans and drumsticks to equal size pieces. In a pan roast grated coconut in low-medium flame. When the coconut turns to light brown add chili powder, coriander powder, garam masala and turmeric powder and mix well in low flame for 2-3mins: Remove from flame and let coconut to cool down. Grind the coconut by adding some water to make a fine paste. In a kadai bring oil to heat and splutter mustard seeds. Add onion. long beans, drumstick and curry leaves and saute well in medium flame. Add salt and water and cook the vegetables in low flame by keeping the lid closed. Once the vegetables a...

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 Chena (Elephant Yam) - 250 gms: Vanpayar (Cow Peace Chunk) - 100 gms: Pepper Powder - 2 tsp Turmeric Powder - 1/2 tsp Grated coconut - 1 cup Garlic - 5-6 petals Cumin Seeds (Jeerah) - 1 tsp Red Chili - 3 nos: Curry Leaves - 2-3 stems Raw Rice - 5 tsp Coconut Oil - 4 tbsp Preparation Method Wash and soak  Vanpayar (Cow Peace Chunk)   for 4-5 hrs: Clean  Chena (Elephant Yam) and cut into small pieces. Grind coconut, cumin seeds and garlic and keep it aside. (4-5 whip is enough). Add chena and vanpayara in a pressure cooker. Add peeper powder, turmeric powder, salt and water cook for 15mins:. (After the first whistle, reduce the flame to low and then cook. Water level should be below the chena-vanpayar level). Once the pressure released, open the lid and mash chena-payar with wooden spoon. Add coconut paste and mix well. Cook for 5mins: in low flame. Transfer the contents to a serving bowl. In a pan bring oil to heat and splutter mustar...

Ingredients Dosa rice / Sona masoori rice - 1cup Coconut - 1/2 portion (grated) Cumin seed (jeerah) - 1tsp Yeast - 1tsp Steamed Rice - 1/4 cup Salt - 1/2 tsp Sugar - 1 tsp Milk / Coconut Milk - as required Preparation Method Wash and soak the rice for 4-5hrs. Grind soaked rice, steamed rice, grated coconut, cumin seeds, yeast and sugar by adding sufficient water. (Batter should be as thick as dosa batter). Keep the batter aside for 5-6hrs to ferment. Add salt and mix well. Add milk / coconut milk to loosen the batter (if required). Bring the 'appam kadai' to heat. Pour one deep spoon of batter and rotate the kadai to make spread the batter. Close the lid and cook 'palappam' in low or medium flame. The soft and crispy 'palappam' is ready to be served with chicken curry / egg masala / green peas curry / mushroom masala.