Achu's Recipes

Ingredients Butter - 100 gms (in room temp:) Dark Chocolate - 150 gms. Brown Sugar - 100 gms: Egg - 2 nos: Maida - 100 gms. Coco Powder - 2 tbsp Instant Coffee Powder - 1 tsp (optional) Baking Powder - 1/4 tsp Vanilla Essence - 1/2 tsp Chocolate Chips - 1/2 cup Preparation Method Preheat the oven to 180 degree C for 10mins: Line an 8"x8" square baking tray, line with butter paper and keep aside. Seive together maida, coco powder, instant coffee powder and baking powder and keep aside. Take butter and dark chocolate in a large heat proof bowl and melt, using double-boiling method or in oven, till it is smooth. Add brown sugar and mix well using a whisk till sugar is completely dissolved. Add one egg at a time and combine well. Gradually add dry ingredients combine well usind spatula or whisk. Add vanilla essence and combine well. Transfer the brownie batter to the prepared tray and level with spatula. Sprinkle chocolate chips over the batter. Bake th...

Ingredients Basmati Rice - 2 cups Ginger-Garlic Paste - 2 tsp Onion - 2 medium (finely chopped) Green Chilli - 2 (split into two) Tomato - 1  (finely chopped) Beans - 4-5 (cut into cubes) Carrot - 1 (cut into cubes) Potatto - 1 (cut into cubes) Greenpeas - 1/4 cup Ghee - 5 tbsp Whole Spices - Cradamom - 4, Cloves - 4, Bayleaf - 1, Cinnamon - 1 small stick Mint Leaves - 2-3 tbsp (finely chopped) Corriander Leaves - 2-3 tbsp (finely chopped) Garam Masala - 1 tbsp Red Chilli Powder - 1tsp Turmeric Powder - 1/4 tsp Curd - 2 tbsp Salt - as required Preparation Method Wash and soak the rice for 30mins.; drain the water and keep in strainer to remove excess water. Heat ghee in a thick bottom pressure cooker and splutter whole spices. Add ginger-garlic paste and saute in low flame, till the raw smell goes off. Add onion, green chillies, salt and saute till onion become translucent. Add tomato and saute till tomatoes become soft. Add turmeric powder, garam masa...

Ingredients Banana Flower (Vazha Poovu) - 1 number Onion - 1 big (finely chopped) Green Chilli - 2 nos: (finely chopped) Ginger - 1 small piece (finely chopped) Potato - 1-2 medium (boiled and mashed) Curry Leaves - as required (finely chopped) Atta - 4-5 tbsp Salt - as required Bread Crumbs - as required Oil - as required  Preparation Method Finely chop the banana flower and clean the threads and waste with fingers after applying coconut oil in the hands. In a pan heat 4-5tbsp oil. Add chopped ginger, green chilli, onion and curry leaves and saute till onion become transparent. Add banana flower and saute in low flame till it become soft. Remove from flame, add salt and mix well; allow it to cool down. Add mashed potatoes to the banana flower mixture and combine well. Add water and pinch pf salt to the atta and make thick batter and keep aside. Take lemon size mixture and shape the cutlets. Dip each cutlet in atta mixture and then coat with bread crumbs. H...

Ingredients Egg - 3 nos: Onion - 3 nos: (finley chopped) Tomato - 1 no: (finely chopped) Ginger - Garlic Paste - 1 tsp Turmeric Powder - 1/4 tsp Garam Masala - 1 tsp Red Chilli Powder - 1 tsp Oil - 3-4 tbsp Mustard Seeds - 1/4 tsp Curry Leaves - as required Salt - as required Corriander Leaves - 1 tsp Preparation Method Heat oil in a flat, thick-bottom pan and splutter mustard seeds. Add onion and saute in medium flame till onion become translucent. Add curry leaves, salt and ginger-garlic paste; saute till onion turn slightly turn into brown. Add tomato and saute till tomato become soft. Add turmeric powder, corriander powder and chilli powder and saute for 2 mins: Add 1cup water, mix well; adjuct the salt and cook till the gravy become thick, keeping the lid closed. When the gravy become thick, make 3 small holes in the gravy; crack open the egg (make sure that yolk is intact) and place into the gravy. Sprinkle salt on top of each egg; keep the lid close an...

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...