Achu's Recipes

Ingredients All purpose flour (Maida) - 1 1/2 cups Baking powder - 1/2 tsp Eggs - 2 nos Sugar - 3/4 cup Unsalted butter (in room temperature) - 100 gms Salt - A pinch Vanilla essence - 1/4 tsp Cherry - 100 gms Preparation Method Reserve 10 whole cherries and crush the remaining cherries and keep aside. Swift 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 maida mix little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins. Add vanilla essence and blend for 1 more min. Add the crushed cherries to the cake batter and gently fold in. Preheat oven to 350 degree F (180 degree Celsius). Grease the baking tray with butter. Pour half of the batter to the tray. Evenly place whole cherries on the top of the batter. Pour the remaining batter on the top of t...

Breakfast crunch is a no cooking-no baking healthy, delicious and complete breakfast that can prepare even by small kids. I bet kids love making and having this. Ingredients (for single serving) Yogurt - 100 gm Cut Fruits (Apple, Banana, Strawberry, Pomegranate, Kiwi etc:) - 1/2 cup Corn Flakes  -1/2 cup Cashew, Cherry and Raisins - 3-4 each Preparation Method In a tall glass add half of the yogurt. Add cut fruits on the top of the yogurt. Add the remaining yogurt. Add corn flakes. Garnish the top of the corn flakes with cashew, raisins and cherry. The Breakfast Crunch is ready to serve in no time.

Vazhakoombu (Banana flower) is a rich source of fiber and is healthy for all age group. Ingredients Banana Flower - 1 no: Grated Coconut - 1 cup Garlic - 4-5 petals Cumin - 1/2 tsp Turmeric Powder - 1/2 tsp Green Chilli - 2-3 nos: Red Chilli - 2 nos: Curry Leaves - as required Salt - as required Coconut Oil - 4-5 tbsp Mustard Seed  -1/2 tsp Urud Daal - 1 tsp Green Moong - 1/2 cup cooked (optional) Preparation Method Peal the 5-6 outer cover of the banana flower and finely chop. While chopping the flower remove the white thin stem in the middle of the banana flower. Sprinkle 1-2 tbsp of coconut oil on the chopped banana flower; mix well with hands and keep aside. In a mixer jar, crush together coconut, cumin, turmeric powder, garlic and green chilli and keep aside. In a wok bring oil to heat, splutter mustard seed, red chilli, curry leaves and urud daal. Add chopped banana flower, green moong (if using) and salt and mix well for 2-3 mins: in low flame. ...

Ingredients Egg - 3 nos: (hard boiled) Besan Flour - 1 ladle  Rice Flour - 1/2 ladle Chilli Powder - 1 tsp Chicken Masala -- 1/2 tsp (optional) Turmeric Powder - 1/4 tsp Salt - as required Oil - as required for deep fry Preparation Method Cut the hard boiled eggs into 4 pieces and keep aside. In a bowl mix together besan flour, rice flour, chilli powder, chicken masala, turmeric powder and salt. Add water spoon by spoon and make a thick batter. (Make sure that you are adding very less water at a time; the batter should be thick) In a wok bring oil to heat. Take each pieces of egg and carefully cover with the batter and put in boiling oil. Deep fry the egg pieces till it turns brown in color. Remove from flame and place over kitchen towel to remove excess oil. Enjoy the hot Egg Bhaji with tomato sauce. 

Ingredients Rice Flour - 2 cups Prawns - 1/2 Kg Chilli Powder - 1 tbsp Ginger - 1 tsp (finely chopped) Garlic - - 1 tsp (finely chopped) Grated Coconut - 1 cup Oil - 3 tbsp Mustard Seeds- 1/2 tsp Salt - as required Curry Leaves - as required (chopped) Banana Leaves - as required (cut into palm size pieces) Preparation Method Boil 3 cups of water with enough salt; add rice flour, mix well and switch off the flame and keep aside to cool down. In a wok bring oil to heat, splutter mustard seeds. Add ginger, garlic, curry leaves and saute. Add onion and saute till onion become slight brown in color. Add chilli powder and saute for 2mins: in low flame. Add prawns (if prawns is big in size, chop them), add 1/4 cup water, mix well and cook till prawns are done (about 5 mins:). Add grated coconut to the cooked prawns and saute till the water evaporates completely. In a steamer bring water to boil. Mix the rice flour well with your hands to make a smooth dough and m...

Ingredients Bread - 7-8 slices Butter - 2 tsp Egg - 2 nos: Milk - 1 cup Milkmaid - 200 ml Dry Fruits (Cashew, Raisins, Almond, Pista) - 1 cup (chopped) Vanilla Essence - 1/2 tsp Preparation Method Remove the sides of bread and cut into cubes or triangles. Apply butter on both the sides of bread pieces and toast for 30 sec: To a blender add egg, milk, condensed milk and vanilla essence and blend well. (if you want more sweet, add 1/4 cup sugar also). Preheat the oven to 230 degree C. Apply butter on the baking tray.  Then place one layer of bread pieces in the baking tray. On the top of the bread spread some dry fruits mix. Place rest of the bread pieces on the top of the dry fruit mix and then spread the remaining dry fruits on the top. Gently pour the egg-milk mix on the top of the bread. (Make sure that the entire bread pieces are covered with the egg-milk mix). Gently press the bread down with a wooden spatula. Keep the baking tray in the oven and bake...

Ingredients Rice (Sona Masoori or Basmati) - 2 cups Plantain- 4 nos: (cut into small pieces) Jaggery - 1 block Cardamom Powder - 1/2 tsp Coconut (finely chopped) - 1/2 cup Ghee or Coconut Oil - as required Preparation Method Wash and soak rice for about 2-3 hrs: Melt jaggery in 1/2 cup water and keep aside. Roast the coconut in ghee and keep aside. Strain the soaked rice, remove excess water, and keep aside for about 10 mins: Add rice, plantain, and jaggery syrup to a mixer jar and grind well. The consistency of the batter should be as that of idly batter. (If you want to make more sweet add more jaggery syrup. If the batter is so thick, add coconut milk or coconut water or water to make it loose).  Keep the batter aside for about 4-5 hrs: Add roasted coconut and cardamom powder and mix well. Pour ghee or coconut oil to each hole of the appe chatti pan (unniyappa chappti). Make sure that only 3/4th of the hole is filled with oil. When the pan...