Achu's Recipes

Ingredients Chicken – 1/2 kg (skinless, boneless) Ginger-Garlic Paste – 1 tsp Pepper Powder – 2 tsp Turmeric Powder - 1/4 tsp Salt - as required Onion – 1 big (finely chopped) Ginger – 1/2 tsp (finely chopped) Green Chilli – 2-3 (chopped) Garam Masala – 2 tsp Curry leaves - as required Potato – 2 medium (boiled & mashed) Bread Crumbs – 1 cup Egg White – 1 egg Oil - for deep frying Preparation Method Cook the cleaned chicken with ginger-garlic paste, 1 tsp pepper powder, 1 tsp garam masala, turmeric powder and salt. Drain the water and allow chicken to cool down. Mince the chicken using a food processor/chopper and keep aside. Saute onion till it becomes golden brown. Add salt, chopped ginger, green chillies and curry leaves and saute well. Add remaining garam masala and pepper powder and mix well. Add minced chicken and mix well.   Add salt, if required. Saute the minced chicken till it becomes dry.  Allow the mixture to cool.  Once i...

Ingredients Green Grapes - 250 gms: Garlic - 2 pods (chopped) Ginger - 1 tsp (finely chopped) Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Remove the stem of the grapes, wash thoroughly and keep in kitchen towel to remove water. Make sure that grapes skin is completely dry before making pickle. Boil the vinegar and keep aside to cool down completely. Cut each grapes into two or three pieces, depending on the size of the grapes and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and saute till the garlic starts to change the color. Keep the flame in low and add chilli powder and asafoetida; mix well, add the grapes and remove from flame. Add salt and vinegar and combine together. Make sure that the gravey is coated well on the grapes. Allow the pickle to cool down complete...

Ingredients For Dough All Purpose Flour - 1 cup Oil - 1 tbsp Luke Warm Water - as required Salt - as required For Filling Chicken - 250 gms: (boneless) Onion - 1 no: (finely chopped) Green Chilli - 1 no: (finely chopped) Spring Onion - 2tbsp (finely chopped)  Ginger-Garlic Paste - 2tsp Carrot - 1 no: (finely chopped, optional)  Beans - 3-4 nos: (finely chopped, optional)  Cabbage - 1/5 portion (finely chopped, optional)  Soya Sauce - 1 tsp Tomato Sauce - 1tsp Chilli Sauce - 1 tsp Pepper Powder - 1 tsp Salt - as required Preparation Method Mix together the ingredients for dough and make a soft dough; cover the dough with a damp cloth and keep aside for 20-30 mins:. Cook the chicken with pinch of salt, 1 tsp ginger-garlic paste and 1 tsp pepper powder. Strain the excess water from the chicken and allow it to cool down. Mince the chicken with the help of food processor or in the small jar of the mixer; transfer the minced chicke...

Coconut Cookies are easy to make evening snack and kids will love it for sure.  I got this recipe from a cookery show and made some modifications according to my taste.. Ingredients Butter - 50 gms: (in room temperature) Sugar - 1/2 cup (powdered) Maida - 1/2 cup Whole Wheat flour - 1/2 cu Egg -  1 no: Decicated Coconut -3/4 cup Vanilla Essence - 1/2 tsp Mixed Fruit Jam - as required Milk - 1-2 tbsp (optional) Preparartion Method Separate egg white and yolk and keep aside. Pre-heat the oven in 180 degree F. Take maida and whole wheat flour in mixing bowl; add butter to the flour and mix well. While mixing rub with your fingers so that the flour turns like bread crumbs. Beat the egg yolk and add to the flour and knead well. Add 1/2 cup decicated coconut, sugar and vanilla essence and knead well. The cookie dough consistency should be that of chappathi dough. If required, add 1 or 2 tbsp of milk and knead well. Beat the egg white and keep aside....

Ingredients Chicken (Breast pieces) - 2 nos: Ginger - Garlic Paste - 1 tsp Pepper Powder - 1 tbsp Orange Zest - 1/2 tsp Corn Flour - 2 tbsp Ginger - 1 pod (cut into thin pieces) Garlic - 1 tbsp (thinly sliced) Onion - 2 nos:( finely chopped) Capsicum - 1 no: (cut into cubes) Orange Juice - 1 cup Soy Sauce - 1 tsp Red Chilli Sauce - 1 tbsp Sugar - 1 tbsp Corriander Leaves - 2 tbsp (finely chopped) Oil - as required Salt - as required Preparation Method Cut chicken breast into thin slices, wash clean and keep aside to drain the excess water. Marinate chicken with ginger-garlic paste, pepper powder, orange zest and 1tbsp of orange juice and keep refrigate for about 1-2 hours. Bring oil to heat in a wok; dust the chicken pieces with cornflour and deep fry till chicken turns into golden brown. Remove chicken pieces from oil and keep in kitchen towel to remove the excess oil. Boil orange juice, soy sauce and sugar in a pan till orange juice reduce to half. In a wok...

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) - 100gm Salt - a pinch Vanilla Essence - 1/4 tsp Pineappale Essence - 1/4 tsp Tooti Footi - 100 gms: Preparation Method Preheat oven to 350 degree F (180 degree Celsius). Grease the baking tray with butter. Transfer the tooti-footi to a bowl and add 2tbsp maida, mix well and keep aside. 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 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 pineappale essence,  blend for 1 more min. Gently fold in the tooti-footi using a wooden spatula. Pour the batter to the tray. Bake in oven for 40-45 mins at 350 degree F(180...

Bread Jamun is an easy to make dessert. Bread Jamun can be prepared at any time with the ingredients readily available at home. Ingredients White Bread - 20 slices Milk - 1/2 cup Sugar - 1.5 cup Water - 1 cup Cardamom - 2-3 nos: (powdered) Oil - as required to deep fry Rose Water - 3-4 drops (optional) Preparartion Method Remove the sides of the bread and powder with hand. Add milk (one spoon at a time) to the bread crums and knead well to make a thick dough. Make small lemon size balls from the dough; roll each ball with you plams so that no cracks are there in the ball. In a sauce pan boil water and sugar; boil till sugar syrup starts to thicken. Add cardamom powder and rose water and keep in low flame. In a wok, bring oil to heat and fry the jamun ball in medium flame, fliping carefully. Remove the jamun balls from the oil when all the sides turn into golden brown and put into sugar syrup. Remove the sugar syrup from the flame and keep aside. Leave the ja...