Achu's Recipes

Potato Egg Skillet is an easy to make and filling dish that can be served as healthy breakfast or brunch. Ingredients Baby Potato or Baby Rooster Potato - 500 gms: Bacon (optional) - 100 gms: (cut into cubes) Egg - 4 nos: Oil - 2 tbsp Italian Seasoning (optional) - 1 tsp Pepper Powder - as required Salt - as required Preparation Method Wash clean the potatoes (do not remove skin), pat dry and cut into cubes. Heat the skillet and add bacon, keep the flame in medium and cook till the bacon become golden brown in color and crisp. Remove from pan and keep in kitchen towel. If you are not using bacon, heat oil in the skillet and add potatoes. If you are using bacon, add potatoes to the oil drained out from the cooked bacon. Keep the lid closed and cook till potatoes are 90% done, stirring occasionally. Add Italian seasoning and mix well. Add salt and pepper powder as per your taste and mix well. Keep the potatoes to the middle and sides of the skillet and make 4 spaces. Crack each egg and p...

This is the recipe of Chicken Mandi which can be prepared at home without mandi masala and tandoor, but still taste same as that of restaurant. Ingredients For Chicken Chicken - 1.5 KG (cut into 10-12 pieces) Chicken Stock Cubes - 2-3 nos: Pepper Powder - 2 tsp Crushed Cumin Seeds - 2 tsp Mint Leaves (finely chopped) - handful Coriander Leaves (finely chopped) - handful Capsicum - 1 (finely chopped) Sunflower Oil - 100 ml Red Food Color - 1/2 tsp (optional) For Rice Basmati Rice - 1 KG Dried Lemon - 2 nos: Bay Leaves - 2 nos: Cloves - 3-4 nos: Cardamom - 3-4 nos: Black Pepper - 1 tsp Sunflower Oil - 2 tbsp Salt - as required For Dum Green Chilli - 4-5 nos: Turmeric Powder - 1/2 tsp Milk - 1 tbsp Charcoal - 2-3 Ghee - 1 tsp For Tomato Dip Tomato - 2 nos: Coriander Leaves - 2 tbsp Mint Leaves - 1 tbsp Green Chilli - 2 nos: Salt - as required Preparation Method Wash clean the chicken and make slit on the pieces. Take a wide bottom deep pan. You should be able to arrange the chicken on the...

Ingredients Chicken - 1 KG (cut into medium pieces, washed and cleaned) Onion - 5 medium (finely chopped) Ginger-Garlic Paste - 2 tbsp Tomato - 2 medium (finely chopped) Turmeric Powder - 1/2 tsp Kashmiri Chilli Powder - 2 tbsp Garam Masala - 1 tbsp Pepper Powder - 1 tbsp Coconut Oil - 5 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - as required Salt - as required Tomato Ketchup - 1 tbsp (optional) Preparation Method Heat oil in a kadai or non-stick pan and splutter mustard seeds. Add onion and saute in low-medium flame, till onion become golden brown in color. Add ginger-garlic paste and saute till the raw smell goes off. Add tomato and 1 tsp salt, mix well and cook in low flame till the tomato become mushy. Keep the flame low and add Turmeric Powder, Kashmiri Chilli Powder, Garam Masala, Pepper Powder, curry leaves and saute for 1 min. Add chicken, mix well and keep the lid closed; cook the chicken in medium flame, stirring occasionally.  Water ooze out from chicken will be sufficie...

Ingredients For Lamb Masala Lamb (with bone, cut into large pieces) - 1.5 KG  Ginger-Garlic Paste - 2 tbsp Turmeric Powder - 1/2 tsp Pepper Powder - 2 tbsp Red Chilli Powder - 1 tbsp Garam Masala - 2 tbsp Cashew Nut Paste - 2 tbsp (optional) Mint Leaves (chopped) - 2 tbsp Coriander Leaves (chopped) - 2 tbsp Thick Yogurt - 3 tbsp Onion (medium size) - 5nos: (finely chopped) Tomato (medium size) - 2nos: (chopped) Oil - 3-4 tbsp Salt - as required For Rice Basmati Rice - 1 KG Ghee - 4 tbsp Cardamom - 5-8 nos: Cloves - 5-8 nos: Bay Leaf - 1 (big) Star Anise - 3-4 nos: Cinnamon Stick (1 inch) -3-4 nos: Black Pepper Corn - 1 tsp Ginger-Garlic Paste - 1 tsp (optional) Mint Leaves (chopped) - 1 tsp (optional) Coriander Leaves (chopped) - 1 tsp (optional) Lemon Juice - 2 tbsp Salt - as required For Dum Ghee - 5 tbsp Onion - 2 nos: (thinly sliced) Cashew Nuts - as required Raisins - - as required Mint Leaves (chopped) - 3 tbsp Coriander Leaves (chopped) - 3 tbsp Garam Masala - 2 tsp Saffron ...

Ingredients Paneer (cut into 1 inch cubes) - 100 gms:  Green Peas (Frozen) - 50 gms: Basmati Rice -  2 cups Thick Yogurt - 1/2 cup Chilli Powder - 1 tsp Garam Masala - 2 tsp Ginger-Garlic Paste - 2 tsp Star Anise - 2-3 nos: Cloves - 3-4 nos: Bay Leaf - 1  Onion - 1 (finely chopped) Green Chilli - 2-3 nos: (sliced) Mint Leaves (finely chopped) - 1 tbsp Coriander Leaves (finely chopped) - 1 tbsp Cashew Nut (roasted) - 10-15 (optional) Ghee - 5 tbsp Oil - 2 tbsp Salt - as required Preparation Method Mix yogurt, chilli powder, 1 tsp garam masala, 1 tsp ginger-garlic paste and salt; add paneer cubes and coat the paneer with yogurt mix and refrigerate for 30 mins: Wash, and soak the rice for 20 mins:. Remove the water and keep in a strainer to remove excess water. In a large pot boil water by adding star anise, cloves, bay leaf, and salt. Once the water start to boil add rice and 1 tbsp ghee, stir well and cook till the rice is just done. Drain the water and transfer the rice t...

Ingredients Canned Tuna - 400 gms: Onion (medium size ) - 2 nos: (finely chopped) Ginger - 1 tsp (finely chopped) Garlic - 1 tsp (finely chopped) Coriander Leaves - 1 tsp (finely chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Pepper Powder - 1 tsp Garama Masala - 1 tsp Potato (medium size) - 2 nos: (boiled) Egg - 1 (beaten) Salt - as required Bread Crumbs - as required Oil - as required Preparation Method Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water. Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till  onion become translucent. Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min: Add drained tuna, mix well and saute in medium flame for 5 mins: Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly. Crush the boiled potato, add to the tuna mix and c...

Puli Inji / InjiPuli is one of the most significant pickle served in Kerala as part of the Sadhya (feast). It has a perfect balance of sweet, salt, tangy and spicy flavor. Ingredients Ginger - 200 gms:  Tamarind - 2 gooseberry size balls Jaggery - 100-150 gms: Coconut Oil - 5 tbsp Shallots - 4-5 (finely chopped) Green Chilli - 2-3 (finely chopped) Red Chilli Powder - 2 tsp Turmeric Powder - 1/2 tsp Fenugreek Powder - 1/2 tsp Asafoetida Powder - 1/4 tsp Red Chilli - 2-3 nos:  Curry Leaves - as required Mustard Seeds - 1/2 tsp Salt - as required Preparation Method Soak the tamarind in 2 cups hot water for 15 mins:, squeeze the tamarind and extract the juice. Strain the tamarind water and keep aside.  Dissolve jaggery in 1 cup hot water, stain and keep aside. Remove the skin on the ginger, wash clean and pat dry. Finely chop the ginger and keep aside. Heat 3tbsp coconut oil in a pan and add the ginger, green chilli and handful of curry leaves and saute till ginger become gol...