Achu's Recipes

Ingredients Paneer - 100gms: (grated) Potato - 2 medium (boiled and grated) Chilli Powder - 1-2 tsp (as required) Turmeric Powder - a pinch Greenpeas - 1/2 cup (cooked) Ginger - 1 tsp (finely chopped) Atta - 4-5 tbsp Salt - as required Water - as required Rice Vermicelli - 100gms: Oil - for deep frying Preparation Method Mix atta, salt and water; make a thick lump free batter and keep aside. Add grated paneer, potato, greenpeas, chilli powder, turmenric powder, ginger and salt to a mixing bowl and combine together. Apply oil in your hands, take lemon sized mixture and make balls.  Shape the balls into nset and dig the middle of each nest with thumb finger. Refrigerate the nests for 30mins: Heat oil in a pan.  Dip each nests in the atta mixture and coat with vermicelli. Deep fry the nest in medium flame till it turn golden brown in color. Remove from oil and place in kitchen towel to remove excess oil. Arrange the Nests in plate and serve hot with co...

Ingredients Bread - 8 slices Sweet Corn - 1 cup Onion- 1 small (finely chopped) Vegetables - 1 cup (finely chopped; I used 1 carrot, 5 beans and 1 potato) Tomato Sauce - 1 tbsp Veg Mayonnaise - 4 tbsp Cheese - 4 slices Butter - 4 tbsp Oil - 2 tbsp Pepper Powder - 1 tsp Salt - as required Preparation Method Heat oil in a pan, add onion and saute for 2-3 mins: Add sweet corn, finely chopped vegetables, pepper powder and salt; mix well and cook the vegetables in low flame, keeping the lid closed, stirring occassionaly. Remove cooked vegetables from flame, add tomato sauce, mix well and keep aside. Spread butter to the one side of bread slices and on the other side spread 1/2tbsp mayonnaise. Take one slice of bread, place one slice of cheese over the mayonnaise. Spread 2-3 tbsp of cooked sweet corn-veg mixture over the cheese slice. Cover the vegetables with another slice of bread, facing the mayonnaise spreaded side of the bread over the vegetables. Toast the s...

Pazham Nirachathu (banana with sweet coconut filling) is a very popular snack in Malabar region. It is an easy to make snack and can be prepared with the ingredients that are always available in home. Ingredients Kerala Banana (Nendhran) - 3 nos: (perfectly ripe) Grated Coconut - 5-6 tbsp Sugar - 2 tbsp (according to your taste) Cardamom Powder - 1/4 tsp Raisins - 10-15 nos: Cashew - 10-15 nos: Ghee - 3 tbsp Maida - 3-4 tbsp Salt - a pinch Coconut Oil - 4-5tbsp (for shallow fry) Preparation Method Steam cook the bananas for 5-7 minutes and keep aside. In a pan, heat ghee and fry cashews and rasins and keep in kitchen towel. To that ghee, add grated coconut and saute for 4-5mins: in medium flame. Add sugar and cardamon powder and saute till sugar melts and the coconut become slightly golden in color. Remove from flame and allow it to cool.  In a bowl add maida salt; add water, mix well and make a thick smooth batter and keep aside. Peel banana skin and make...

Ingredients Egg - 4 nos: Onion - 2 medium (finely chopped) Ginger - 1 tsp (finely chopped) Tomato - 1 (finely chopped) Pepper Powder - 1 tsp Chilli Powder - 1 tsp Oil - 3 tbsp Salt - as requied Chappthi dough - as required Ghee - as required Preparation Method Crack the eggs to a bowl, add salt and pepper powder; beat well and keep aside. Heat oil in a thick bottom pan; add onion and ginger; saute for 5-7 mins: Add tomato, salt and saute till onion become slightly brown in color. Add chilli powder and saute for 1 mins: Add beaten eggs and cook for 2mins: in low flame.  When egg starts to cook, stir well and scramble the egg. Cook the onion-egg mixture in low flame till the mixture become dry, stirring continuously.  When the onion-egg mixture in dry, remove from flame; allow the Egg Burji to come to room temperature. Take lemon size chappathi dough, flatten with hand, make a dent in the middle with fingers and place 1tbsp Egg Burji to the dent. Br...

Rava Idli is an easy make and healthy breakfast recipe. This doesnot require soaking or overnight fermentation, so Rava Idli can be treated as an instant breakfast item. Ingredients Rava / Sooji / Semolina (coarse) - 1 cup Thick Curd - 1 cup Oil - 2 tbsp Ghee - 1 tbsp Mustard Seeds - 1/4 tsp Urud Daal - 1 tsp Chana Daal - 1 tsp Curry Leaves - as required (finely chopped) Grated Carrot - 1/2 cup Baking Powder or Eno Salt - 1/2 tsp  Water - as required Salt - as required Preparation Method Heat oil and ghee in a thick bottom pan; splutter mustard seeds, curry leaves, urud daal and chana daal. Add grated carrot and saute for 2-3 mins: Add rava / sooji and roast till rava become slighlty golden in colour. Transfer the rava mix to a glass bowl and bring it to room temperature. To the rava mix, add curd and salt and mix without forming lumps. Batter should be thick. Add water, if required, and mix well to adjust the consistency. To the idli batter add baking p...

Ven Pongal or Khara Pongal is a popular breakfast in Tamil Nadu, Andhra Pradesh and Telangana.  Ven Pongal or Khara Pongal is  made with rice and yellow moong daal. Its an easy to make, healthy and delicious breakfast. Ingredients Rice - 1 cup Yellow Moong Daal - 1/2 cup Water - 4 and 1/2 cup Salt - as required Ghee - 5 tbsp Curry Leaves - as required Cashew Nuts - 10-15 nos: Cumin Seeds - 1/2 tsp Black Pepper - 1 tsp Asafoetida - a pinch (optional) Ginger - 1 tsp Preparation Method Dry roast the moong daal till its hot and keep aside. Wash clean the rice and moong daal and keep in strainer. In a thick bottom cooker heat ghee, fry cashew nuts and keep aside. To the ghee add finely chopped ginger, saute for 4-5sec:, then splutter pepper and cumin seeds. Add rice-daal, water and salt to the cooker; mix well, keep the lid closed and wait for  4-5 whistles. The rice has to be cooked in such a way that it should be soft and pulpy. Once the pressure su...

Pidi or Kozhukkatta (Rice Flour Dumpling) is popular dish in Central Kerala specially among the Syrian Christians. Usually Pidi is not sweet and is served with Chicken Curry. Pidi and Chicken curry used to be the favourite breakfast on Easter and Christmas.. This is a sweet version of Pidi and  is prepared in Coconut milk.  Ingredients Rice Flour - 1 cup Coconut Milk (3rd extract) - 2 cups Coconut Milk (2nd extract) - 1 cup Coconut Milk (1st extract) - 1/2 cup Cadamom Powder - 1/2 tsp Cumin Powder - 1/2 tsp Sugar - 3-4 tbsp (as per your taste) Salt - 1/4 tsp Preparation Method Combine half cup of the 3rd extract of coconut milk and water; add salt and bring to boil. Add rice flour and 1/4 tsp of Cumin powder to the boiling water and mix well with woodwn spoon and remove from flame. Once the dough is cool enough to touch knead with your hands and make a smooth, lums free dough. Prepare small smalls from the dough and keep aside. Steam the rice ball...