Achu's Recipes

Ingredients Pork Chops - 6 nos: Soy Sauce - 3 tbsp Tomato Ketchup - 1 tbsp Vinegar - 2 tbsp Brown Sugar - 1 tbsp Garlic (crushed) - 1 tsp Paprika Powder - 2 tsp Crushed Pepper - 1 tsp Olive Oil - 1 tbsp Preparation Method In a  bowl mix together all ingredients except pork. Slather both the sides of the pork with the marinate mix and refrigerate the pork chops for 3-4 hours. Pre-heat the oven to 220 degree C (fan mode) for 10 mins. Place pork on tray and bake for 45 minutes at 220 degree C (fan mode).  Take out the tray from oven and cover with aluminum foil and rest for 10 mins: Brush the remaining marinade or the juice in the baked tray on both sides of the pork chops and broil for 8-10 mins: (till it become caramelized). Serve the Oven Baked Pork Chops with sautéed vegetables and rice or mashed potatoes as a complete meal.

Fish and chips can be considered as a complete meal consisting of fried fish in batter, served with chips. Thich fish fillets without bones are ideal for making this meals. You can serve 2 adults with the measurements given below. Ingredients Codd Fish Fillet - 250 gms: All-purpose Flour - 1/2 cup + 3 tbsp Corn Flour - 1/2 cup Beer or Sparkling Water - 150 - 200 ml Potato - 2 large Green peas (Frozen) - 1 cup Butter - 2 tbsp Mint Leaves - 1 tbsp (finely chopped) Paprika Powder - 1 tsp Salt - as required Pepper Powder - 2 tsp Oil - as required to deep fry Preparation Method Fish Add all-purpose flour and corn flour to a large mixing bowl. Gradually add beer or sparkling water and prepare a thick batter. Batter should be thick and smooth enough to coat over the fish. Add salt, 1/2 tsp paprika powder and 1tsp pepper powder, mix well and keep aside. Clean the fish fillets, pat dry with kitchen towel to remove excess water (make sure that the fillets are dry). Cut the fillets into 1inch wid...

Ingredients Rice Flour - 3 cups Jack Fruit (ripe) - 2 cups (finely chopped) Jaggery - 1/2 cup (grated) Grated Coconut - 1/2 cup Cumin Powder - 1 tsp Dried Ginger Powder - 1 tsp Preparation Method Boil 3 cups of water with a pinch of salt; add rice flour to the boiling water, mix well with wooden spoon and keep aside to cool down. In a pan boil 1/4 cup water, add jaggery and boil till jaggery melt completely. Strain the jaggery syrup to a thick bottom pan; add jack fruit, coconut; mix well and cook till the jack fruit become soft. Add cumin powder and ginger powder to the cooked jack fruit; mix well and remove from flame and allow to cool down. Apply 1 tbsp oil in your hand and kneed the rice mix to make a soft, lump-free dough. Take lemon size rice dough and flatten with your fingers, keep 1 tbsp jack fruit mix in the center of the dough and cover the filling with dough and roll tightly. Steam cook the dumpling for 10-15 mins: and remove from flame. The hot, yummy and swee...

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan...

  Ingredients Digestive Biscuit – 15 nos: Butter (Melted) – 5 tbsp Fresh Strawberry – 500 gms: Cream Cheese –  350 gms: Whipped Cream - 500 gms: Mascarpone Cheese - 250 gms: Granulated Sugar – 1 cup China Grass / Agar Agar / Gelatin –  15 gms: Cold Water – 100 ml Preparation Method Soak china grass / agar agar / gelatin in 100 ml cold water in a heat resistant bowl and keep aside. Take a 9 inch spring-form pan, apply butter on the edges and keep aside. Powder the biscuit; add melted butter to the biscuit powder and mix well so that the biscuit become moist. Spoon the biscuit to the bottom of the serving glass/bowl and press gently with back side of the spoon and refrigerate for 30 mins:. Remove the leaves of the strawberry and cut each strawberry into 2 or 3 pieces; make a smooth paste of strawberry using mixer. Strain the strawberry puree using a colander to remove the seeds and keep the puree aside. Beat the cream cheese till it become soft; add sugar and beat till crea...

The moist and spongy cake made with fresh orange and lemon.  Ingredients For Cake Orange Juice - 120 ml Lemon Juice - 50 ml Vegetable Oil - 100 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Egg - 3 medium size Sugar - 1 cup All-purpose Flour - 1.5 cups Corn Flour - 1/2 cup Baking Powder - 1 tsp Baking Soda - 1/4 tsp Salt - a pinch For Icing Orange Juice - 1/4 cup Lemon Juice - 1/4 cup Corn Flour - 2 tsp Castor Sugar - 5 tbsp Whipping Cream - 300 ml Orange Zest - 1 tsp Lemon Zest - 1 tsp Preparation Method Cake Grease a 9 inch cake tin with butter and dust with flour and keep aside. Pre-heat the oven at 180 degree C for 10 mins: Sieve together all-purpose flour, corn flour, baking powder, baking soda, and salt; keep aside. Add eggs to a large dry glass bowl and whisk till it become creamy (you can use electric beater or whisk. I used whisk). Add sugar and whisk till sugar dissolve completely. Add orange juice, lemon juice, oil and whisk till it become smooth. Gradually add the dry ingre...

Ingredients Roasted Gram Flour - 2 cups Roasted Rice Flour - 1/2 cup Red Chilli Powder - 2 tsp Asafoetida Powder - 1/4 tsp Shallots - 2 nos: Garlic - 2-3 nos: Curry Leaves - 5-6 nos: Salt - as required Ghee - 1 tbsp Oil - as required for frying Preparation Method Grind the shallots, garlic, and curry leaves by adding 1/4 cup water; strain well and keep the juice aside. Mix together the gram flour, rice flour, chilly powder, asafoetida powder and salt. Add the ghee and mix well. Gradually add the strained onion juice to the flour and knead to a smooth dough. The consistency of the dough should be that for idiyappam. Heat oil in a large bottom pan; once the oil start to bubble, keep the flame in medium. Place the ribbon pakkavada mold in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker. Squeeze the dough carefully into the hot oil in circular motion and fry. Flip in between for even frying. Fry for 3-4 mins: or till it turns golden ...