Achu's Recipes

Ingredients Bread - 4 slices Mango Pulp - 1/2 cup Fresh Cream - 1/2 cup Vanilla Essence - 1/4 tsp Sugar (powdered) - 3 tbsp (or as required) Chocolate Chips / Curls - as required Preparation Method Remove the sides and cut bread into small pieces and arrange in a serving tray. Mix together mango pulp, fresh cream, sugar, and vanilla essence together in a bowl. Pour the mango mix on these bread pieces and refrigerate for about half an hour. Garnish with grated chocolate or chocolate chips. Enjoy the yummy, chilled Mango-Bread Pudding with your loved ones.

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

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 ...

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, ...

Ingredients Eggs- 3 nos: (hard boiled) Onion - 3 nos: (finely sliced) Ginger -1 tsp (chopped) Garlic - 1 tsp  (chopped) Curry leaves - as required Water-1/4 cup to 1/2 cup Oil - 5 tbsp Salt - as required Kashmiri Chili Powder- 1 tsp  Coriander Powder - 2 tsp Turmeric Powder - 1/2 tsp Garam Masala - 1/2 tsp Preparation Method Combine the masala powders with water to form a smooth paste and keep aside. Heat oil in a pan, add onion, ginger, garlic and curry leaves.  Saute over medium flame till onion turns golden brown. Reduce the flame to low and add salt, the masala paste, saute till the raw smell of masala goes off (4 to 5 mins). Add water, mix well and bring to boil. Add the sliced eggs, cover the eggs with the gravy, cover and cook for 2 to 3 minutes. Serve  the hot Egg Roast with Idiyappam or Appam .

What about making the Egg Biscuits, which is available in bakery at home??? A good idea, right??? Ingredients Egg - 1 no: (at room temp) Sugar - 1/4 cup All Purpose Flour/Maida - 3 tbsp Baking Powder - a pinch Vanilla Essence - 1/2 tsp Preparation Method Preheat the oven to 180 degree C. Line a baking sheet with parchment paper and apply a small coating of Oil or Butter.  Sift together flour and baking powder and keep aside. Beat egg, sugar and vanilla essence till it is pale in color and doubles in volume.  Add the flour mixture and mix gently with a wooden spoon. (Don’t use a mixer). Transfer this mixture into a zip pouch and make a small cut on one corner of the pouch. Drip the batter onto the baking sheet by applying small pressure to make small drops leaving space in between the drops. Bake for 12 to 15 mins: or till it starts to brown lightly around the edges. Keep the Egg Biscuits in an airtight container when cooled. Note:- After the co...

Ingredients Raw Noodles - 250gms Boneless Chicken (cut into strips) - 1 cup Pepper Powder - 1 tsp Chicken Masala -1 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 nos: Carrot - 2 nos: Capsicum - 1 no: Soya Sauce - 3 tsp Oil - 4-5 tbsp Salt - as required Preparation Method Marinate the chicken with chicken masala, pepper powder, ginger-garlic paste and salt and keep aside for 20-30 mins:. In a deep vessel bring 1.5ltrs of water to boil and add noodles. Add salt and 1tbsp of oil and cook for 5mins: (stir in between). Remove from flame and transfer the noodles to a strainer and keep it aside for 10mins:. Cut onion, carrot and capsicum to thin slices. In a non-stick pan or in a deep bottom wok bring 3 tbsp of oil to heat. Add onion, carrot and capsicum and saute. Once onion turns transparent, take the vegetables out add keep aside. In the same pan fry the chicken pieces flipping in between for about 4-5 mins: (add more oil if required) Once the chicken is co...