Achu's Recipes

Ingredients Brown Chickpeas / Kabuli Channa – 1 cup (soaked overnight) Red Chilies – 3-4 nos: Mustard Seeds – 1/4 tsp Curry Leaves – 1-2 stems Oil – 3 tsp Salt – as required Preparation Method Cook the soaked chickpeas in a pressure cooker for 3-4 whistles until done but not mashed. Drain the excess water from chickpeas and keep aside. In a kadai bring oil to heat, splutter mustard seeds. Add red chilies and curry leaves. Fry in low flame. Add drained chickpeas and salt. Stir for a few minutes in medium flame. healthy and easy  Chundal Kadala / Kadalai Sundal is ready to be serves either as a snack or as a side dish for rice. Note:- You can add 2-3tbsp grated coconut and / or cashew nuts to this.

This cake is a local snack available in all most all the tea shops near by road side in southern part of Kerala. Ingredients All purpose flour (Maida) – 2 cups Baking powder - 1 tsp Sugar -1 cup (powdered) Egg - 2 nos ( Beaten well) Cardamom powder - 1 tsp Water or milk - as required Oil – as required for frying. Preparation Method Mix the maida, baking powder, sugar along with the beaten egg and cardamom powder. Make it into a tight dough. (add water or milk, if require) Keep it aside for 30mins: Divide the dough into 8 - 10 equal portions. Shape the dough roughly like a square and run a sharp knife over the formed pieces to form a deep cut. Fry these in the oil till they are golden brown. Drain the excess oil with a paper towel. Enjoy the crispy and sweet Vettu Cake with evening tea / coffee.

Ingredients Bone-less Beef - 250gms (cut into pieces) Grated Coconut - 1 cup Garlic - 4-5 nos: Ginger - 1 medium piece (cut into slices) Red Chili Powder - 1tbsp Coriander Powder - 2tbsp Garam Masala - 1tsp Meat Masala - 1tsp Turmeric Powder - a pinch Salt - as required Curry Leaves - 8-10nos: Preparation Method Wash clean the beef and keep in a  strainer to remove excess water. In a pan dry roast coconut in low flame till it become light brown. Add garlic, ginger and fry for 3-4 mins: Add chili powder, coriander powder, garam masala, turmeric powder, meat masala and stir well for 2mins:. Remove from flame and allow the coconut to cool down. Grind the coconut to make a fine paste by adding 1/4cup of water. Add beef pieces to a pressure cooker. Add ground coconut, salt and mix well. (Add water if required. Water will ooze from the beef when it cooked). Pressure cook till done. (Cook in high flame till first whistle; then bring down the flame to low and cook ...

Ingredients Kappa ( Tapioca ) - 1Kg Grated Coconut - 1cup Green  Chili - 2-3nos:   Garlic - 7-8petals Cumin Seeds - 1/2 tsp Turmeric Powder - 1 tsp Salt - as required Curry Leaves - 2-3stems Preparation Method Remove the skin of tapioca, cut into small pieces (remove the thin stem in the center part). Wash clean the tapioca pieces and cook till done by adding sufficient water. (if you are using cooker, cook till 2 whistles) Transfer the cooked tapioca into a strainer to remove excess water. Crush together grated coconut, green chili, garlic, cumin seeds and curry leaves by adding salt and turmeric powder. In a thick bottom kadai mix together tapioca and coconut mix, smashing the tapioca pieces, using a thick wooden spoon. Steam cook for 8-10mins: in low flame, keeping the lid closed. The yummy Kappa Vevichathu is ready to serve with fish curry or curd. For fish curry recipe visit the link:  http://achusrecipes.blogspot.in/2012/01/kerala-fish-cur...

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 ...

Celebrating 10,000 page views with this Chocolate cake........ I started writing this blog on last week of Dec: 2011. I am so happy that my blog got 10,000 page views with in 1yr of time.... Thank you all for your support........ Ingredients Eggs - 2no: Sugar -  85gms Self Raising Flour -  40gms   Coco Powder -  15gms   Vanilla Essence -  1tsp   Melted Butter -  3tbsp   Preparation Method Grease and dust a 7" diameter cake tray. Sieve the flour and coco together. Beat the eggs and sugar very well until thick and double in quantity  (beat for 4-5 min.) Add the flour, melted butter, essence. Mix with a wooden spoon. Pour the mixture into the prepared tin. Bake in a hot oven at 400degree F (200degree C) for 10 minutes.  Then reduce the temperature to 350 degree F (180degree C)  and bake for a further 7 minutes (or till the tooth pick inserted comes out clean). Allow cake to cool, cut it and enjoy Choc...

Ingredients Ash Gourd - 1 cup (thinly sliced) Green Chilly - 1-2 (slit lengthwise) Red Cow-pea Beans - 3 tbsp Thick Coconut Milk - 1/4 cup  Thin Coconut Milk - 1/2 cup Salt - as required Coconut Oil - 2 tsp Curry Leaves - 4-5 nos: Preparation Method Soak the beans in water for 4-5hrs and cook in a pressure cooker. Drain the excess water and keep aside. Cook the ash gourd and green chilies in thin coconut milk adding enough water till the vegetables are soft. Mix in the cooked beans and salt to taste and let it come to a boil. Simmer and add thick coconut milk. Switch off the flame and add a tsp of coconut oil on top and crushed curry leaves. Kerala's festive special Olan is ready to serve with rice.