Achu's Recipes

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...

Mixed Fruits Paayasam is a delicious and creamy dessert which is made out of fresh fuits and dry fruits. Ingredients Cashew Nuts - 20-25 nos: Raisins - handful Almonds - 10-15 nos: (chopped) Pistachio - 10-15 nos: (chopped) Seedless Dates - 10-15 nos: (chopped) Apple - 1 (cut into cubes) Banana Nendran - 1 (cut into cubes) Banana Elachi - 1 (cut into cubes) Mango - 1 (cut into cubes) Saffron - a pinch (optional) Condensed Milk - 200 ml Milk - 1-1.5 ltrs Sugar - half -1 cup Ghee - 5-8 tbsp Rose Water - 1 tsp (optional) Pomegranate Seeds - as required to garnish (optional) Preparation Method Soak 10 cashew nuts in 1/2 cup warm milk, grind to a smooth paste and keep aside. Soak saffron in 1/4 cup  ilk and keep aside. Heat 5 tbsp ghee in a thick bottom, wide pan; roast cashew nuts, almonds, pistachio, raisins and keep aside. Add dates, apple, bananas, mango to the pan and saute in medium flame for 5 mins:. Stir gently without loosing the shape of the fruits. Add half cup sugar and mix ...

Tres Leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Ingredients For Cake Maida / All Purpose Flour - 200 gms. (2cups) Corn Flour - 2 tbsp Oil -  100ml  Condensed Milk -  200 ml Milk - 200 ml Sugar - 100 gms. (powdered 1/2 cup) Baking Powder - 1 tsp Baking Soda - 3/4 tsp Vanilla Essence - 1 tsp For Soaking and Decorating the Cake Condensed Milk - 100 ml Evaporated Milk - 100 ml Double Cream - 100ml Whipping Cream - 300 ml Icing Sugar - 3 tbsp Vanilla Essence - 1/2 tsp Preparation Method Grease and dust a 9 inch square baking pan and keep aside. Preheat the oven to 180degree C. Sieve all-purpose flour, corn flour, baking powder, soda all together two times and keep aside.  Take sugar and oil on a large glass bowl and beat them well for 2-3 mins:. Add condensed milk and milk to the mixture and combine well.  Gradually add sieved dry ingredients into the batter and mix together (lumps should not be forme...

Pazham Pulissery is a Kerala style side dish, which is being prepared by cooking banana in yogurt and coconut paste. Ingredients Banana Nendram (ripe) - 1 no: Thick Curd - 1/2 cup Grated Coconut - 1/2 cup Garlic - 3-4 petals Cumin Seeds - 1/4 tsp Turmeric Powder - 1/4 tsp Green Chilli - 2-3 nos: Salt - as required Coconut Oil - 3 tbsp Mustard Seeds - 1/4 tsp Shallots - 3-4 (finely chopped) Curry Leaves - as required (finely chopped) Red Chilli - 1-2 nos: Asafoetida Powder - a pinch Red Chilli Powder - 1/4 tsp Preparation Method Peel off the skin and the thread of the banana, cut into thin slices; keep aside. Grind coconut, cumin seeds, garlic to a smooth paste by adding 1/4 cup water and keep aside. Whisk the curd properly so that no lump should be there; keep aside. In a wok cook sliced banana by adding 1/2 cup water, slit green chilies, and turmeric powder. When the banana cook properly, mash it slightly with a wooden spatula. Add the coconut paste and salt and c...

  Ingredients All Purpose Flour (Maida) - 2 cups Sugar - 2 tbsp Unsalted Butter (in room temperature) - 3 tbsp Lukewarm Water -1/2 cup to 3/4 cup (as required) Active Dry Yeast - 1 tsp Boneless Chicken - 250 gms: Onion - 1 (finely chopped) Ginger - 1 tsp (finely chopped) Turmeric Powder - 1/4 tsp Pepper Powder - 1 tsp Chilli Sauce - 1 tbsp Soy Sauce - 1 tsp Grated Cheese - 3 tbsp (optional) Salt - as required Oil - 3 tbsp Preparation Method Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble. Take flour in large bowl, add pinch of salt and combine. Add yeast mix to the flour and combine well. Knead well till a smooth dough is formed by adding more lukewarm water (dough should be bit loose than chappathi dough). Once the dough become smooth add butter and kneed gently to incorporate the butter. Kneed till the dough become smooth and non-sticky. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till ...

Butterscotch Cake is the combination of cake base, whipped cream, butterscotch syrup and butterscotch granules which is also known as praline. Ingredients For Cake Base All purpose flour (Maida) - 1 1/4 cups  Corn Flour - 2 tbsp. Baking powder - 1/2 tsp Eggs - 3 nos: Sugar - 3/4 cup Unsalted butter (in room temperature) - 100gm Salt - A pinch Butterscotch Essence - 1/2 tsp For Whipped Cream Whipping Cream - 500 ml Icing Sugar - 5 tbsp. Butterscotch Essence - 1/2 tsp For Sugar Syrup Sugar - 5 tbsp. Hot Water - 5 tbsp. Butterscotch Essence - 2 drops (optional) For Butterscotch Syrup Granulated Sugar - 1 cup Unsalted Butter - 3 tbsp Fresh Cream - 2 tbsp For Butterscotch Granules or Praline Granulated Sugar - 1 cup Water - 1/4 cup Unsalted Butter - 3 tbsp Cashew Nuts - 1 cup (finely chopped) Preparation Method Cake Base Preheat oven to 350 degree F (180 degree Celsius). Grease a 8 inch baking tray with butter, dust with flour and keep aside. Mix together all-purpose...