Achu's Recipes

Classic Tiramisu is a coffee-flavored Italian dessert contains egg and rum. This is an easy to make and no-fail dessert recipe. Click here for No-Egg, No-Alcohol version of Tiramisu. Ingredients Sponge Fingers - 200 gms: (approximately 24 nos:) Mascarpone Cheese - 500 gms: Whipped Cream - 500 ml Egg Yolk - 5 nos: Caster Sugar - 10 tbsp Rum - 2 tbsp Vanilla Essence - 1 tsp Coffee Powder - 3 tbsp Hot Water - 1 cup Coco Powder - 2 tbsp Preparation Method Take hot water in a wide bottom bowl, add coffee powder and 3tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Once the coffee is cooled down add 1tbsp rum, mix well and keep aside. Take egg yolks in a large glass bowl and break with a whisk. Add 5tbsp sugar and mix well. Boil water in a deep pan and place the bowl over that, make sure that the bowl is not touching the water. Cook the egg yolk by continuously stirring till the yolk become pale in color and sugar dissolved completely...

Ingredients Cranberry - 250 gms: Orange Juice - 1 cup Orange Zest - 1 tbsp Sugar - 1/2 cup Salt - a pinch Preparation Method Wash clean the cranberries and pat dry with kitchen towel. Boil orange juice and sugar in a pan; when orange juice start to bubble add cranberries and cook in medium flame. When the cranberries start to crack open, mash gently with a wooden spoon and cook for 10-12 mins: stirring occasionally. Add orange zest and salt, stir well and remove from flame. The sauce will thicken once it cool down. Once the sauce cool down completely, transfer the cranberry sauce to a dry glass bowl, keep the lid closed and refrigerate. Cranberry Sauce is a good accompaniment for meat balls or grilled chicken.  

Tender Coconut Soufflé is an easy to make, no-cooking, no-baking soft, creamy, melt-in-mouth and cooling dessert. Ingredients Tender Coconut Pulp and Water (combined) - 500 gms: (of 1 large tender coconut) Powdered Sugar - 3-5 tbsp Whipping Cream / Heavy Cream - 200 ml Gelatin / Agar-Agar - 10 gms: Preparation Method Prepare the Gelatin / Agar-Agar as per the instructions given in the sachet. Grind the tender coconut pulp to a smooth paste by adding tender coconut water; strain to a large bowl and keep aside. Beat the Whipping Cream / Heavy Cream till the stiff peaks form by adding 1 tbsp powdered sugar at a time. Add whipped cream in small portions to the tender coconut mix and combine using spatula. Do not beat the cream and tender coconut mix, just fold using the spatula. Add Gelatin / Agar-Agar; combine using spatula. Transfer the soufflé mix to individual serving bowls or to a 8x8 tray and allow it to cool down. Keep the lid closed and refrigerate the soufflé for 4-6 hours or till...

Ingredients Basmati Rice - 1 cup Ghee - 4 tbsp Cinnamon - 1 stick Cardamom - 3-4 nos: Cloves - 3-4 nos: Bay Leaf - 1 no: Cashew Nuts - 8-10 nos: Raisins - 8-10 nos: Onion (thinly sliced) - 1 small Onion (chopped) - 1 small Boiling Water - 1.5 cup Salt - as required Preparation Method Wash and soak the rice for 20 mins:. After 20 mins: transfer the rice to a strainer to remove the excess water. Heat oil in a cooking pan, fry cashew nuts and raisins and keep aside. Add thinly sliced onion to the ghee and saute onions until crisp and brown; drain and keep aside the onion. Add Cinnamon, Cardamom, Cloves, Bay Leaf to the ghee and saute for 2-3 mins: in low flame. Add chopped onion and saute till onion become translucent. Add rice and saute in low-medium flame till rice start to splutter. Add boiling water, salt and mix well. Keep the lid closed and cook till rice is done, stirring once in between, and remove from flame. Gently fluff the rice with a fork and garnish with fried onion, cas...

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...