Potato Patties

Ingredients:
Potatoes - 2 - 3(boiled with salt)
Red chilli powder - 1tsp
Cumin powder - 1/2 tsp
Lemon Juice - few drops
Olive Oil to toast
Breadcrumbs











Method:
Boil the potatoes in a pressure cooker with salt for 4-5 whistles.
Peel off the skin and smash them. Add the masala powders from the ingredients.
Add few drops of lemon juice.
Make a dough and roll it to a lemon size ball.

Flatten them to a patty. Dust them using breadcrumbs

Toast it on a dosa pan with little oil.

Cook on both the sides. 

Serve with Chill or Tomato Sauce :)

Orange Juice

Ingredients:
Oranges -3-4
Sugar (optional, I dont use)

Method:
Slice the oranges into half.
Squeeze out the juice using a citrus juicer. ( I used Kenwood Juicer )

Note - You can save the orange pulp for an awesome revitalizing facial mask. And Use the Orange Peel for making vathakuzhambu. Recipe coming soon.

Benefits of drinking Orange Juice:

Best source of Vitamin C

Detoxify

Maintain BP

Promotes Weightloss

Healthy Skin

220 Calories Yummy Breakfast

Ingredients:

Corn Flakes - 30grams

Half Apple - Grated

Cold/ Hot Skimmed Milk - 120ml(I used full cream milk)

Method:

Add corn flakes to a bowl,grate half apple on top of it and add milk immediately so that the apple do not discolor.

Note: You need not add any sugar. Sweetness from the apple and milk will be sufficient.

Whole Wheat Paratha

Ingredients:

Whole Wheat Flour - 2 Cups (I used Pillsbury Chakki Fresh Atta)

Olive oil - 2tsp

Salt to taste

Luke warm water

Method:

Take 2 cups of wheat flour in a large vessel, add some salt and 2tsp of olive oil.Mix well.

Add lukewarm water to the flour to make a dough. The dough should be soft enough.

Cover the dough with paper towel and rest it for 20-30mins. This retains the moisture and makes the dough softer.

Divide the dough into equal portion, make a ball and roll it on a flat surface.Apply oil on one side of the flattened dough. 

Dust some dry flour over the oil surface of the flattened dough. fold it in and out like paratha folds.

Roll them again, dust some dry flour and roll them flat. Heat it on a non stick pan on medium flame. Add some oil. Turn and cook the other side of the paratha. You can see the layers on the sides of the paratha

Your paratha is ready to serve with dhal /curries.

For the Chickpeas curry/gravy recipe, click - http://achusrecipe.blogspot.com/2014/11/chickpea-kurma.html

Chickpeas Kurma

Ingredients:
Chickpeas - 1 1/2 cup (soak this overnight / 8hours)
Big Onion - 1 finely chopped
Cinnamon - 1/2 stick
Clove - 2 nos
Bay Leaf - 1
Chili powder - 1tsp (I used shakthi sambar powder)
Garam masala powder (I used aachi briyani masala powder)
pinch of turmeric.
Salt to taste

For Kurma Paste,
Tomato - 2 medium size finely chopped
Onion - 2 medium roughly chopped
Garlic - 1 whole chopped
Ginger - 1 inch piece chopped
Fennel seed - 1tsp
Black Pepper - 1tsp

Method:
Pressure cook the chickpeas with salt in a cooker for 5 whistles, filter and set aside.

To prepare the Kurma Paste,
Pour 2tsp of oil in a pan. Add the roughly chopped onions,ginger and garlic and saute for a minute.
Add in the tomatoes and cook until the raw smell goes of and the tomatoes becomes mushy.
cool this mixture and transfer the content to a grinder. Add fennel seeds and pepper and grind this to a fine paste.

Take a pressure cooker. Pour in 2tbsp of oil, add cloves,cinnamon and bay leaves.
Then add the fine chop onion and saute well until the onion turns transparent.
Add in the Kurma paste now along with chili powder,garam masala powder,turmeric and little salt.(remember we already added salt while pressure cooking the chickpeas)
Stir the mixture well. The raw smell of the masala should disappear.
After that add the cooked chickpeas to this and stir with little amount water and cook in medium flame.
Now close the lid of the pressure cooker and cook for 1 whistle.
Once done, Open the lid, add water little by little and keep stirring. (depending on your gravy consistency)
Let it boil for 2-3 minutes. Switch Off.
Garnish with spring Onions.
Serve this with chapati/poori.

Pickle

Recipe coming soon!!

Breakfast Menu - 3

This is an instant recipe.

Ingredients:
1 pack of Homestyle Masala Quaker Oats
2 cups of water
Pinch of salt
1/2 finely chopped onion to garnish(optional)

Method:
Boil 2 cups of water in a vessel.
Add the oats content from the pack.
Let it boil to a thick soup consistency. Keep stirring.
Add a pinch of salt
Switch off the flame and add finely chopped onions to garnish

Mango Juice

Ingredients:
2-3 Ripe Mango
Rock sugar 2 tsp

Method : 
Remove skin of the mangoes,deseed and cut into cubes
Put them in a blender along with rock sugar and blend it to a smoothie.
Add ice cubes if needed.
Serve Chill!!

Lunch Menu - 2

Recipe - Coming Soon

Lunch Menu - 1

Recipe - Coming Soon

Breakfast Menu - 2

Ingredients:

3-4 slices of Bread(I used wheat bread) (cut into small chunks)
1 tbsp of olive oil
2 tsp of Garlic Powder

Method:
Heat oil in a pan.
Add the garlic powder and toss in the bread chuncks into it and stir.
Fry until the bread pieces turns golden brown and switch off.
Garlic Bread is Ready to serve with chili Sauce/plain.

Breakfast Menu - 1

Recipe - Coming Soon

Lunch Menu - 3

 Recipe - Coming Soon

Baby Potato Fry

  

Ingredients:

Baby Potatoes - 1/4 kg (boiled with salt and peeled)

Corn Flour - 2tbps

Shakthi Sambar Powder - 1tsp

Salt to taste

Oil

Method : 

Boil the potatoes with salt, peel and set aside. 

Marinate them with corn flour, garam masala and salt for 20 minutes

Heat oil in pan for deep fry.

Fry the marinated potatoes in the oil.

Extras:

Garish with onion-chili saute..(optional)

Lunch Menu - 4

For Baby Potato Recipe,
Click-http://achusrecipe.blogspot.com/2014/11/baby-potato-fry.html

Coffee - 3 in 1 Instant Old Town

Old Town 3 in 1 Coffee is quite famous in Malaysia. 

All you need is a cup of boiling water to add to this sachet. Stir well and enjoy with some biscuits. 

For best result, follow the instructions on the label.

Let me know if you try OLDTOWN™ 3 IN 1 HAZELNUT WHITE COFFEE..

Breakfast Menu - 4

Rava Upma/ Rava Kichadi:
Ingredients:
Semolina / Rava - 1 cup (Roasted Rava)
Onion - 2 nos (sliced)
Carrot - 1 thinly sliced
Beans - 2 thinly sliced
Oil - 2 tbsp
Mustard seed- 1 tsp , urad dhal - 1tsp
curry leaves - 4 nos , green chilies 2nos, Pinch of Hing
Finely Chopped ginger garlic - 2tsp

Method: 

Heat oil in a pan. Add mustard,urad dhal,green chilies and curry leaves.
Once the urad dhal starts changing color add onions and fry till transparent.
Add the green beans and carrot and cook for two mins.
The vegetables shlould be half cooked now. Add 1 1/2 water and bring it to boil.
Once the water starts to boil, add in the rava and keep stirring continuously without any lumps.
Rava will aborb all the water.
Serve this with hot sambar or chutney. Or you can simply eat this with sugar as well :)

Spaghetti

Ingredients:
Arbella Fettucini Pasta 500gm( I used 250gm of it)
Fine chopped Ginger & Garlic - 2tbsp
Grated Carrot - 1
Thinly sliced cabbage - 100gm
Tomato Chilli puree - 1/2 Cup
Salt to Taste
Olive Oil / any cooking oil 2tbsp





Method :

Boil the pasta, filter and keep aside.
Heat Oil in pan. Add ginger garlic and saute.
Add in the carrot, fry for a minute and toss in the cabbage with little salt.
Saute well. Add the tomato chilli puree and then the pasta.
Stir well. Saute for a mintue.
Adjust the salt according to taste and your spaghetti is ready to serve

Celery Juice

Ingredients :

Celery stick - 1(chopped into small pieces)
Green Apple - 1cut into small cubes)
Lemon - 1nos(squeeze out the juice without seeds)
Salt to Taste

Method :
Grind Celery + Green Apple with 1 1/2 cup of water
Filter the juice and add salt to taste.






Uses:
    Helps in Weightloss
    Reduces Blood Pressure
    Fights Cancer
    Detox Body
    Firm Skin

Vermicilli

Ingredients:

Vermicelli - 500 gm(soaked for 1 hour)

Fine chopped garlic(4 - 5 nos)& ginger - 1 inch
Carrot(grated) - 1, Green beans(sliced) - 100g
Cabbage - 100g
Salt to taste, Pepper - 1/2 tsp, Soy sauce - to taste

Scrambled egg - 1





Method:
Heat 2 tbsp of olive oil in a non-stick pan. 
Stir-fry ginger-garlic, then grated carrot & beans quickly for one minute.
Toss in cabbage. Cook for few minutes until the vegetables slightly cooked.
Add vermicelli and mix well. Add the scrambled egg.
Season with salt, pepper and soy sauce. 
Stir fry for two more minutes.
You are ready to Go!!