Achu's Recipes

Ingredients Maida - 1 cup Whole Wheat Flour - 1 cup Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt -  a pinch Unsalted Butter - 100 gms: (in room temperature) Brown Sugar - 1/2 cup Sugar - 1/2 cup Egg - 1 (in room temperature) Vanilla Essence - 1/2 tsp Chocolate Chips - 1 cup Preparation Method Seive together maida, wheat flour, baking powder, baking soda, salt and keep aside. Powder brown sugar and sugar and keep aside. In glass bowl, soften the butter with a hand-held whisk. Add powdered sugar and mix till the butter-sugar mix become creamy. Add egg and vanilla essence; mix till the it become creamy. Gradually add the flour and combine with whisk. Add chocolate chips and combine with whisk or hands and make a thick dough. Refrigerate the dough atleast for one hour. Preheat the oven at 180degree C for 10mins: Line the cookie tray with butter paper. Place one scoop or lemon sized dough in the baking tray. Bake the dough in oven at 180degree C...

Phirni - light, creamy, rose water flavoured, chilled rice pudding - is a perfect dessert for hot summer day. Ingredients Basmati Rice - 1/2 cup Condensed Milk - 200 ml Milk - 2 cups Cardamom Powder - 1/4 tsp Rose Water - 1/2 tsp Almonds (finely chopped) - for garnishing Rose Petals - for garnishing Preperation Method Wash and soak the rice in water for 30mins. Drain the water and grind to a fine paste. To a thick bottom pan, add milk and rice paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Cook till the mixture become thick. Add condensed milk and bring to a boil stirring constantly. Once bubbles starts to appear , remove from flame. Add cardamom powder and rose water and mix well. Allow it to cool and transfer the phirni to serving bowl (preferably clay bowls) and refrigerate for 1-2 hours. Serve the chilled Phirni garnished with rose petals and chopped almonds.

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...