Achu's Recipes

Podi Idly can be served as a breakfast or snack; or you can enjoy at any time. Podi Idly can be prepared with small idlies or with the normal idlies cut into cubes. Ingredients Small Idly - 25-30 nos: Carrot - 1 no: (grated) Chutney Powder - 1 tbsp Ghee - 2 tbsp Cashew Nut or Peanut (split)- 3 tbsp Curry Leaves - 1 stem Salt - as required Preparation Method In a wok heat ghee and roast cashew nut or peanut in low flame. Add carrot and curry leaves and saute for 2 mins: Add chutney powder and saute for 1 min: Add idlies ad salt, mix well so that the idlies get covered with carrot and chutney powder and remove from flame. Podi Idly is ready to serve with chutney.

A pizza without kneading, waiting.... That's Bread Pizza... Bread Pizza is an easy to make snacks that will make your kids happy. Ingredients Bread - 4 slices Tomato - 1 small (finely chopped) Onion - 1 small (finely chopped) Carrot - 1 small (finely chopped) Capsicum - 1 small (finely chopped) Cheese (Pizza Cheese or Mozzarella Cheese) - 100 gms: (grated)  Pizza Sauce or Tomato Sauce - 2 tbsp Preparation Method Preheat the oven in 180 degree C. Place the bread slices in a oven proof tray. Spread 1/2 tbsp of sauce on the top of each bread slice. Spread tomato, onion, carrot and capsicum on the top of the tomato sauce. Put grated cheese on the top of the vegetables. Bake the bread in oven for about 10 mins:. Remove from oven once the cheese melted and bread slice become crisp. Enjoy the hot Bread Pizza with sauce.

Ingredients Chana Daal - 1/2 cup Urud Daal - 1/2 cup Sesame Seed - 1/4 cup Curry Leaves - handfull Asafoetida - 1/4 tsp Salt - as required Preparation Method Dry roast all the ingredients except salt. Add asafoetida to sesame seed when it is almost done and roast. Allow everything to cool down. Powder everything together in the mixer. If you want a fine powder, go for it; if you like coarse, go for that. Store the Chutney Powder in a air tight container. Mix Chutney Powder with sesame oil at the time of serving with idly and enjoy.

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.