Achu's Recipes

Ingredients Carrot - 1/2 Kg Milk - 1 cup Sugar - 3/4 cup Butter - 3 tbsp Cardamon Powder - a pinch Cashew / Almond / Pista - as required (to garnish) Preparation Method Clean the carrots, peel off the skin and finely grate with the help of a grater. In a pan bring butter to heat (in low flame), roast cashew / almond / pista and keep aside. To the remaining butter add the grated carrot and mix well. Saute the carrot in low-medium flame for about 6-7 mins:, till the water evaporates and carrot become tender. Add milk, mix well and boil in high flame. When the milk starts to boil, reduce the flame, mix well and cook till the carrot become soft and the milk got fully absorbed by the carrot. Add sugar, mix well and cook till the carrot become thick. Add cardamon powder, mix well and remove from flame. Transfer the carrot halwa to a serving plate or bowl and garnish with cashew / almond / pista. The north Indian special carrot Halwa is ready to enjoy... Note:- ...

Ingredients Garlic - 1/2 Kg Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 100 ml Ginger - 1 tsp (finely chopped) Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Peel the skin of the garlic (if garlic petals are thick, then slit into two). Boil the vinegar and keep aside to cool down completely. In a wok bring oil to heat, add garlic petals and fry till the petals become light brown in color. Once the garlic starts to change the color, take from oil and keep aside. (Make sure that the garlic is fully immersed in oil while frying. Fry garlic in batches to reduce the use of oil). Keep 4-5 tbsp of the oil in the wok and remove the excess oil. In low flame, splutter mustard seeds, curry leaves and saute the ginger. Add chilli powder, saute well and then add the garlic. Mix well and add salt and asafoetida, remove from flame and mix well. Add the boiled and cool down vinegar and mix well. ...

Happy Valentine's Day to all my friends and family members.... Love you all.......... Surprise your loved ones with easy to make, delicious Badam Halwa on this Valentine's Day.... Ingredients Badam (Almond) - 1 cup Milk - 1/2 cup Sugar - 1 cup Water - 1/4 cup Food Color Saffron / Kesar) - a pinch Ghee - 1/2 cup Preparation Method Soak badam in warm water for about 1 hr and then remove the skin. Grind badam to a smooth paste by gradually adding milk. (add more milk, if required). In a deep bottom pan melt sugar by adding 1/4 cup water. Add badam paste to the sugar syrup and mix well (make sure that no lumps is there). Cook in low flame, stirring occasionally, till the mixture starts to thicken. Add food color and mix well. Add ghee spoon by spoon and stir continuously. Cook till the badam halwa starts to leave from the sides. Transfer the halwa to a greased tray, level the top with a spoon and allow it to cool. Once it is cooled cut into desire...

Ingredients Raw Rice (Sona Masoori Rice) - 1 cup Thick Curd - 1 cup Oil - 1 tbsp Mustard - 1/2 tsp Curry Leaves - as required Asafoetida / Hing - a pinch Red Chilli - 2 nos: Green Chilli - 2 nos: Pomegranate, Grated Carrot, Roasted Cashew Nut - as required (optional) Coriander Leaves - 1 tbsp (chopped) Salt - as required Preparation Method Wash clean the rice, cook well by adding 2 cups of water and keep aside allow it to cool down.  Once the rice comes to the room temperature, mash with a wooden spoon.  Add salt, curd and mix well. (If the curd is sour, add 1/4 cup of warm milk also).  Add coriander leaves, pomegranate, carrot, cashew nuts etc: and mix well.  In a pan bring oil to heat and splutter mustard seeds, red chilli, green chilli, curry leaves and asafoetida.  Add the seasoning to the rice and mix well.  Enjoy the Curd Rice with pickle.

A simple recipe with left over idly....... Ingredients Idly - 4-5 nos: Onion -  2nos: (finely chopped) Ginger - 1/2 tsp  (finely chopped) Garlic  - 1/2 tsp  (finely chopped) Tomato - 1 no: (finely chopped) Carrot - 2nos: (grated) Beans -  4-5 nos: (finely chopped) Red Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Tomato Sauce - 2 tbsp Oil - 3 tbsp Curry Leaves - as required Salt  - as required Preparation Method Cut idly into small pieces and keep aside. In a wok bring oil to heat and add onion, ginger, garlic and tomatoes and saute well. Once the onion become slightly golden brown add carrot and beans and mix well. Add salt and cook in low flame for 3-4 mins: keeping the lid closed. Add turmeric powder, chilli powder, curry leaves and saute well. Add idly pieces and tomato sauce and mix well and cook for 4-5 mins: in low flame. Hot Idly Roast is ready to serve with tomato sauce.

Ingredients Potato - 3 nos: (cut into cubes) Capsicum - 1 no: (unseeded and cut into cubes) Tomato - 1 no: (cut into cubes) Onion - 2 nos: (finely chopped) Ginger-Garlic Paste - 1 tsp Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Pepper Powder - 1/2 tsp Oil - 4 tbsp Cumin Seeds - 1/2 tsp Salt - as required Curry Leaves - as required Preparation Method In a non-stick pan bring oil to heat and splutter cumin seeds. Add ginger-garlic paste and saute till the row smell goes off. Add onion, curry leaves and saute till onion become light brown in color. Lower the flame and add turmeric powder, pepper powder and chilli powder and saute for 2 mins: Add potato cubes, mix well, keep the lid closed and cook till potatoes are cooked well. (stir in between and if the potato is becoming dry and not getting cooked, sprinkle 1-2 tbsp water). When the potato is done, add salt, capsicum and tomato, mix well and cook in high flame for 2-3mins: with out putting the lid. (the col...

A simple recipe with left over Chappathi or Porotta....... Ingredients Chappathi or Porotta - 3-4 nos: Onion -  2 nos: (finely chopped) Ginger - 1/2 tsp  (finely chopped) Garlic  - 1/2 tsp  (finely chopped) Tomato - 1 no: (finely chopped) Carrot - 2 nos: (grated) Beans -  4-5 nos: (finely chopped) Red Chilli Powder - 1 tsp Turmeric Powder - 1/2 tsp Egg - 2 nos: Oil - 3 tbsp Ghee - 1 tbsp Curry Leaves - as required Salt  - as required Preparation Method Cut chappathi or porotta into small pieces, saute in ghee for 2-3 mins:  and keep aside. Beat the eggs with a pinch of salt and keep aside. In a wok bring oil to heat and add onion, ginger, garlic and tomatoes and saute well. Once the onion become slightly golden brown add carrot and beans and mix well. Add salt and cook in low flame for 3-4 mins: keeping the lid closed. Add turmeric powder, chilli powder, curry leaves and saute well. Make a space in the middle of the wok and p...