Achu's Recipes

Recipe Courtesy : milkmaid.in Ingredients Biscuits - 100 gms Cocoa Powder - 3 tbsp Butter - 50 gms Condensed Milk - 1/2 tin (200 ml) M&M or Gems - Green, Yellow and Red Preparation Method Coarsely powder the biscuit and keep aside. Grease a plate with butter and keep aside. In a pan, combine condensed milk, cocoa powder and butter and heat, stirring continuously.  When the mixture starts bubbling at the sides, reduce flame and cook on medium heat for 5 to 6 minutes. Mix in the powdered biscuits and remove from fire.  Spread mixture onto a greased plate and leave to cool. When cool, cut into 2"- 3" bars and decorate with small rounds of three different colored chocolates. The kids' favorite Traffic Light is ready to serve.

Mutta thoran (egg sauted with coconut) is an easy to make and tasty side dish for rice. Ingredients Egg - 5 nos: Onion - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Green Chilli - 2-3 nos: (finely chopped) Coconut (grated) - 1 cup Oil - 3 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - as required Salt - as required Preparation Method Beat the eggs with grated coconut and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add onion, ginger, green chilli and saute till onion become translucent. Add curry and saute for 2 mins: Add egg-coconut mix, wait for 2-3mins: and stir well. Cook in slow flame, stirring continuously and scramble the egg. Saute till egg become slight golden brown flame; remove from flame. The hot Mutta Thoran / Egg sauted with Coconut is ready to serve with rice.

Ingredients Paneer - 200 gms: Onion - 4 nos:  Tomato - 2 nos:  Cashew Nuts - 10-15 nos: Fresh Cream - 100 ml Butter - 100 gms: Red Chili Powder - 2 tbsp Garam Masala - 1 tsp Ginger-Garlic Paste - 1 tsp Salt - as required Preparation Method Soak cashew nuts in half cup lukewarm water and keep aside for 10-15 mins: Grind  separately  onion, tomato and soaked cashew nuts to a fine paste and keep aside. Cut paneer into 1inch cubes and keep aside. In a thick bottom wok melt butter and fry the paneer till all the sides of the paneer cubes turns to slightly golden brown. Remove paneer from butter and keep aside. To the butter add onion paste, ginger-garlic paste and saute till the raw smell of onion disappear. Add tomato paste and salt saute till the butter start appearing on the sides of the wok. Add chili powder, garam masala and saute in low flame for 2  more mins: Add cashew paste and fresh cream, mix well and cook in low flame till boil...

I prepared this special strawberry cake without using egg and butter. To make it more healthy instead of maida I used wheat flour. The cake was as soft and moist as we prepare with egg, butter and maida. Try and enjoy :) Ingredients For the cake Wheat Flour - 1.5 cup  Fresh Strawberry - 15-20 nos: Milk - 3/4 cup Sugar - 3/4 cup (powdered) Oil - 1/2 cup  Baking Soda - 1 tsp For the Icing (optional) Whipping cream - 100 gms: Fresh Strawberry - 8-10 nos: Preparation Method Baking the cake Preheat the oven to 180 degree C. Grease the baking pan with oil and dust with little flour.  Crush the strawberry using a spoon or fork and keep aside. Sieve together wheat flour and baking soda and keep aside. In a bowl add milk, oil and sugar and mix well with a wooden spoon. Add crushed strawberry and mix well Add the flour little by little and gently mix. Pour the prepared batter to the baking pan and bake for 35-40 mins: (check the cake by in...

Ingredients Idli Batter – 2 cups Onion - 1 (finely chopped) Green Chilies 4-5 nos:(finely chopped) Mustard Seeds - 1tsp Curry Leaves - as required (finely chopped) Coriander Leaves - as required (finely chopped) Asafoetida (Hing) - a pinch Oil - as required Salt - as required Preparation Method Heat 3tbsp oil in a pan, splutter mustard seeds and curry leaves. Add chopped onion, green chilies and fry for few minutes until all onions turn light brown. Add asafoetida, saute for 1 min: and remove from flame. Add sauteed onion mix, coriander leaves and salt to the batter and mix well. Heat the paniyaram pan, add few drops of oil in each hole (its better to brush the sides of each hole with oil), and then pour 1 tbsp of batter in each hole carefully and c ook in low flame.  Once one side of the paniyaram is cooked, using a fork turn it to the other side carefully.Cook till its done (paniyaram will start leave from the sides once it is cooked). Remove and re...

Ingredients Achinga (Long Beans) - 1/4 kg  Green Chilli - 2 nos: Onion - 1 no: (sliced) Turmeric Powder  - 1/4 tsp Garlic - 10-12 petals (crushed) Black Pepper - 1/2 tbsp (crushed) Coconut Pieces - handful Red Chilli - 2-3 nos: Salt - as required Oil - 2 tbsp Mustard seeds - 1/4 tsp Preparation Method Wash and clean the long beans and cut into 1 inch pieces.  To the long beans add green chilli, pepper powder, turmeric powder, salt and 4-5 tbsp water and mix well.  Cook the long beans and evaporate the excess water by keeping the lid open in high flame. In a wok bring oil to heat and sputter mustard seeds. Add garlic, onion, curry leaves and coconut, saute till the coconut and garlic starts to change the color. Add in the red chilli, crushed pepper, cooked long beans and saute in low flame for 8-10 mins: The hot and spicy Achinga Mezhukkupuratti (Stir Fried Long Beans) is ready to serve with rice or kanji.

Ingredients Prawns - 500 gms: Coconut (chopped) - 1 cup Shallots (small onion) - 1 cup (chopped) Chilli Powder - 1 tsp Pepper Powder - 2 tsp Turmeric Powder - 1/4 tsp Green Chilli - 2-3 (split into half) Ginger-Garlic Paste - 1 tsp Coconut Oil - 5 tbsp Curry Leaves - as required Thick Coconut Milk - 1 cup Salt - as required Preparation Method In a wok, bring oil to heat and add shallots, ginger-garlic paste and green chilli and saute for 5 mins: in low flame. Add coconut and saute till the color of the coconut start changing. Add chilli powder, pepper powder and turmeric powder and saute in low flame for 1 min: Add prawns, salt and 1/4 cup of water; mix well and cook in low flame till the color of the prawns change to slight pink (roughly 5-7 mins:). Add coconut milk, curry leaves and mix well and cook till coconut milk start to boil. Remove from heat, add some more curry leaves and keep the lid closed for 5 mins: The rich, creamy Prawns Masala is ready to ...