Achu's Recipes

Dear All... Today I am coming with my 150th post in this blog... Thank you all for your support and feedback.... Enjoy cooking.........:) I got this recipe from the cooking group on FB... I made some modifications to the original recipe and baked this delicious Boost Pudding... Ingredients Milk - 3 cups Eggs - 3 nos: Boost - 3 tsp Sugar - 7 tbsp Vanilla Essence - 1/4 tsp Preparation Method In an aluminum cake tin/pudding tin, add 1 tbsp sugar and keep in very low flame on a stove.  Wait till the sugar melts and change the color to a golden brown. Swirl it evenly to reach all parts of the tin. Keep aside. Let it cool and crystallize. Preheat the oven at 180 degrees C. In a mixer jar add 2 tbsp sugar, 1 tsp boost, 1 egg, 1 cup milk and blend well. Pour this to the caramelized tin. Repeat step 3 until 3 eggs are done.  Add vanilla essence to the last set of the mix. Bake the pudding for about 45-50 minutes or until done. Transfer the tin to a wire rack ...

Ingredients Apple - 1 medium (remove skin and chop finely) Green Chili - 2-3 nos: (chopped) Grated Coconut - 1 cup Cumin - 1/2 tsp Mustard - 1/2 tsp Yogurt / Curd - 1/2 - 3/4 cup Coconut Oil - 2 tsp Red Chili - 2-3 nos: Curry Leaves - as required Salt - as required Preparation Method Grind the grated coconut 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 apple, green chili, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.  Cook till theapple is done and water got evaporated, for 10-15 mins: in low flame. Add the ground coconut mixture and crushed mustard to the cooked apple, mix well and cook for a few minutes at low heat,until the raw taste of coconut is gone. Remove from the flame and let it to cool for 5 mins: Add yogurt when slightly cooled, and mix well. In a pan bring coconut oil to heat, splutter mustard seeds, fr...

Ingredients Onion - 3 big (cut into thin slices) Bengal Gram Flour - 3 tbsp Rice Flour - 3 tbsp Red Chilli Powder - 1tsp Ginger - 1 small piece (finely chopped) Asafoetida Powder - a pinch Salt - as required Curry Leaves - 8-10 nos: (chopped) Oil - as required for deep frying Preparation Method In a bowl mix together bengal gram flour, rice flour, chilli powder, asafoetida powder, salt, ginger and curry leaves and make a thick batter by adding water little by little. To the batter add onion slices and mix well. In a wok bring oil to heat. Using a spoon take small portions of onion batter mix and put to oil. Keep the flame in medium and fry till both sides become golden brown. Remove from oil and place in a paper towel to drain the excess oil. Enjoy the crispy Ulli Vada/ Onion Vada with a cup of hot coffee or tea.

Ingredients Tortilla Wraps - 10 nos: Boneless Chicken (cut into strips) -  200 gms: Pepper Powder - 1 tsp Chicken Masala -1 tsp Ginger-Garlic Paste - 1/2 tsp Onion - 2 nos: Carrot - 2 nos: Capsicum - 1 no: Oil - 4-5 tbsp Salt - as required Light Sour Cream - 10 tsp Salsa - 10 tsp Preparation Method Marinate the chicken with chicken masala, pepper powder, ginger-garlic paste and salt and keep aside for 20-30 mins:. Cut onion, carrot and capsicum to thin slices. In a non-stick pan or in a 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 cooked, add the kept aside vegetables,  mix well and turn off the flame. Warm each tortilla wraps for about 1 min: either in microwave oven or in a tawa. In the center of each wrap place a tab...

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 ...