Achu's Recipes

What about surprising your family and friend with a cake that looks like Chess Board??????? Not a tough job dear; be patient, then you can easily do this.  All we have to need is two cakes- a chocolate and a vanilla cake and some cooking chocolate and fresh cream...  I am updating step-by-step snaps for easy under standing...  Now to the recipe... For Vanilla Cake Ingredients All Purpose Flour(Maida) - 1 and 1/2 cups Baking powder - 1/2 tsp Eggs - 3 nos Sugar - 3/4 cup (powdered) Unsalted butter (in room temperature) - 100 gm Salt - A pinch Vanilla essence - 1/4 tsp Milk - 1/4 to 1/2 cup Preparation Method Sieve together maida, baking powder and salt and keep aside. Beat the eggs using a hand held electric mixer in a large bowl.  Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves). Add this little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. ...

Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar in Kerala State. Pathiri is also known as 'ari pathil' or 'pathil' in some parts of the Malabar region. Ingredients Roasted Rice Flour-1 cup Water-1 cup Salt - as required Preparation Method In a vessel, boil water and add salt in to it. When the water boils, add rice flour and make a hole in the middle. Simmer the flame, cover with a lid tightly and cook for one minute. After one minute, mix the flour with a spoon or back of a wooden spoon. Remove the vessel from fire and allow it to cool. Knead it to a fine dough with out adding water. Make small balls from the dough and roll each of it into thin round shapes. Heat pan and cook pathiri by turning both sides. Pathiri is ready to serve with spicy veg or non-veg gravy. Note:  Soak pathiri in the thick coconut milk just before serving for a different taste. Spread some flour on the rolls whi...

Ingredients Basmati Rice / Sona masoori  Rice -  2 cups (cooked) Tomato - 3 nos: (finely chopped) Onion - 2 nos: (finely chopped) Green Chilli - 3 nos: (finely chopped) Ginger - 1/2 tsp (finely chopped) Garlic - 8-10 petals (finely chopped) Turmeric Powder - 1/2 tsp Coriander Leaves - as required (finely chopped) Salt - as required Gingelly Oil / Ghee - 4-5 tbsp Preparation Method In a kadai bring oil or ghee to heat. Add onion, ginger, garlic, green chilli and saute well. When the onion turns to golden yellow add chopped tomato and saute. Cook till the tomato gets mixed with the onion and mash the tomatoes. Add turmeric powder, salt and coriander leaves; mix well in low flame. Add cooked rice gradually to the tomato mix and incorporate well. Mix well in such a way that rice get coated with tomato mix, keep the lid closed and cook for 5 mins: Remove from flame and garnish with coriander leaves. Serve hot Tomato Rice with raita / pappad.

Ingredients Kakka (Clam Meat) - 1/2 Kg Turmeric Powder  - 1/2 tsp Pepper Powder - 1/2 tsp Onion - 3 big (finely chopped) Ginger - 1 small piece (finely chopped) Garlic - 8-10 petals (finely chopped) Green Chilli - 3-4 nos: (finely chopped) Grated Coconut - 1 cup Curry Leaves - as required Salt - as required Coconut Oil - 5 tbsp Mustard Seeds - 1/2 tsp Preparation Method Wash clean the clam meat till the water become clear. Cook the clam meat in a wok (preferably clay pot) by adding turmeric powder, pepper powder and 3/4 cup of water. Cook clam meat till done and water evaporates completely. In a wok (preferably clay pot) bring oil to heat and splutter mustard seeds. Add ginger and garlic and saute till the foul smell goes off. Add onion, green chilli and curry leaves and saute till onion become golden brown color. Add grated coconut and mix well. Add the cooked clam meat, mix well and keep the lid closed and cook for 5mins: in low flame. Remove from f...

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.