Preeja's cookbook

CHOCOLATE OATS PUDDING Cooking time : 5 minute Serves - 1 -2 INGREDIENTS: Processed Oats - 1/2 cup Milk - 500 ml Granulated sugar - 3/4 cup Grated dark chocolate - 2 tbsp Coco powder - 1 tbsp  FOR GARNISH Cashew nuts - 15  Grated dark chocolate - 1/2 cup Sugar balls METHOD: 1. Heat a heavy bottom vessel on low heat and add sugar into it. 2. Stir continuously. When the sugar starts to caramelize, add oats and mix well. 3. Oats are well coated with sugar. Add milk, Coco powder and grated dark chocolate. 4. Stir continuously to avoid any lumps. Let the milk boil. 5. After two minutes of boiling,  remove from heat. 6 To assemble Pudding, add 1 tbsp of grated dark chocolate and 3 cashew nuts into a serving glass. 7.  Next add 1/4 cup of oats mixture.Then  again grated chocolate and nuts. Add  1/4 cup of oats mixture . 8. Make layers of oats mixture and nuts. Finally topped with some grated chocolate, nuts and sugar balls

WHOLE WHEAT BANANA CAKE   INGREDIENTS: Whole wheat flour - 1 ¾  Cup Mashed ripe bananas - 1 cup Honey - 1/2 cup Sunflower oil - 1/3 cup Eggs - 2 Water - 1/4 cup Baking soda - 1 tsp Salt - 1/2 tsp Vanilla essence - 1 tsp INSTRUCTIONS: 1. Preheat oven to 160 degree celcius (320 F). 2.  In a mixing bowl , add whole wheat flour, baking soda and salt. Mix well. 3. In an another mixing bowl, beat oil and honey together with a whisk. Add eggs and beat well. 4. Mash the ripe bananas with fork . Don't use mixer for this . Add mashed banana and vanilla essence. Beat well. DO NOT USE WHISK AFTER THIS STEP. 5. Add the dry ingredients into wet ingredients slowly and gently fold it using spatula. Add water slowly and fold it together with other ingredients.  6. Grease a loaf tin ( 20 *9.5* 6.5) with oil and place baking paper at bottom. You can use any cake tin that has minimum 1200ml volume. Pour the batter into greased loaf tin and tap i

Cheese Paratha|  Cheese stuffed Paratha Yields : 2 pc Cooking time : 10 minutes INGREDIENTS: Ghee - 4 tsp To make dough: Wheat flour - 1 Cup Ghee - 1 tsp Salt to taste Water as required ( Approx 1/2 cup) For stuffing: Grated Mozzarella cheese - 200g Chopped green chili - 1 nos Pepper powder - 1/2 tsp Chopped Coriander leaves - 1/4 cup Salt to taste METHOD: 1. Add wheat flour, salt ,ghee and water to a mixing bowl. Knead the dough for 5 minutes. 2. Once the kneading is done, cover and rest the dough for 15 minutes. 3. Grate the Mozzarella cheese . Add grated cheese , salt, green chili , pepper powder and coriander leaves to a mixing bowl.  Mix well. The filling is ready. 4. Give the dough a quick knead, and divide it into 2 equal portions. 5. Using your hands, flatten a ball of dough and place a ball of filling in the centre. 6. Bring the sides of the dough towards one another. The idea is to completely enclose the filling with

RAW MANGO  CHAMMANTHI  (PACHA MANGA CHAMMANTHI) INGREDIENTS: Grated coconut - 1 cup Raw mango chopped - 1/2 cup Shallots/ Small onion - 8 to 10 Nos Dried red chilli  - 5 Nos Coconut oil - 1 tsp Curry leaves  Salt to taste METHOD: 1. Heat a pot on low heat. Keep it on low heat till the end . 2. Add coconut oil. When oil heats up add red chilies and small onions. Saute it for 20 seconds. 3. Add grated coconut and curry leaves. Saute it for 30 seconds. 4. Add raw mango pieces and saute for 3 minutes.  5. After 3 minutes, switch off the flame and transfer to a plate. Let it cool down completely. 6  Add salt to taste. Grind well without adding  water. WATCH VIDEO ON YOUTUBE

RESTAURANT STYLE CHICKEN CURRY     INGREDIENTS: Onion chopped - 2 cup tomato chopped - 2 no ( medium size) Green chili - 2 nos Crushed ginger & garlic  - 2 tbsp Coriander powder - 2 tbsp Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala / Chicken masala - 1 tsp Cinnamon - 1 inch piece Cloves - 5  nos Cardamom (green) - 4 nos Oil - 4 tbsp Coriander leaves 1/4 cup Water - 1 cup TO MARINATE: Chicken - 1kg Red chili powder - 2 tsp Turmeric powder - 1/2 tsp Salt to taste Lime juice 1 tbsp METHOD: 1.     Marinate the chicken pieces with red chili powder, turmeric powder ,  salt and lime juice. Keep it aside for 30 minutes. 2.    Heat a heavy bottom pan. Add oil to it. When oil heat up add chicken     pieces and fry both sides for 3 to 4 minutes each. OR you can deep fry     the chicken. This step is optional. You can add chicken pieces directly if you don't like to fry the chicken.This process enhance the taste of curry. 3.  

KERALA STYLE MALABAR TRAVELLY FISH CURRY ( VATTA CURRY) INGREDIENTS: Cleaned fish - 400 g kokum/ kudampuli - 2 pieces Coconut oil - 2tbsp Fenugreek powder - 1/4 tsp Sliced Shallots - 1/2 cup Crushed ginger & garlic - 1tbsp Green chilli - 2 nos (according to your spice level) Thick Coconut milk - 2 cup Red chili powder - 2 tsp Turmeric powder -  1/4 tsp Coriander powder- 1.5 tbsp Curry leaves - 2 spring METHOD: 1.    Wash and soak kokum in 1/2 cup of water for 10 minutes. 2.    Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute. 3.     Keep the stove in low heat. Add fenugreek powder,red chili powder  and coriander powder. Saute the spices until the raw smell gone. 4.     Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces. 5.    Cover and cook in medium heat. Add green chilli and curry leaves. 6.   

CREAMY EGG CURRY INGREDIENTS: Hard boiled eggs  - 6 Nos Chopped onion - 2 cup Tomato puree - 1 cup Ginger paste - 1 tsp Garlic paste - 1 tsp Green chili - 2 Nos Oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 5 nos Green cardamom - 4 Nos Coriander powder - 1 tbsp Chili powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Salt to taste  Hot water - 1.5 Cup Fresh Cream - 2 tbsp + 2 tbsp for garnishing Coriander leaves  TO GRIND: Cashew nuts - 15 Nos Hot water - 1/4 Cup   METHOD : 1. Soak the cashew nuts in hot water for 15 minutes and grind into a smooth paste. 2. Heat a pot and add oil. When oil heats up add cinnamon, cloves and green cardamom. Saute it for 10seconds. 3 Add chopped onion and saute until the onion become brown in color. 4. Add green chilies, garlic paste and ginger paste. Saute it for a minute. 5. Add tomato puree and saute until the water content gone completely. 6. Add coriander pow

Beans thoran ( Beans stir fry with coconut) Ingredients: Beans chopped  -3 cup Salt to taste Water - 1/4 cup Coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Dried ed chili - 2 Nos Curry leaves For grinding: grated coconut - 1 cup Cumin - 1/4 tsp Turmeric powder - 1/4 tsp Shallots - 5 nos Green chili (Big) - 1 nos Garlic petals (optional) - 2 nos Instructions: 1. Rinse the beans in a couple of times in water and drain water.       Chopped the beans finely. 2. Heat a heavy bottom pan or kadai . Add coconut oil 3 . When oil heats up add mustard seeds. When it start spluttering, add dried red chili and curry leaves. Saute it for few seconds then add chopped beans and mix well. Saute it for 2 minutes. 4. Cover and cook on low heat . Stir in between . add 1/4 cup of water to prevent burning. Add salt to taste. 5. Into a mixer grinder, add grated coconut, cumin, shallots,garlic, green chili and curry leaves and blend / pulse without any water to make a coarse mixt

KERALA STYLE SQUID MASALA    (KOONTHAL MASALA) INGREDIENTS: Coconut oil - 2 tbsp Coconut slices (optional) - 2tbsp Onion sliced - 1 cup Tomato chopped - 1/2 cup Ginger garlic paste - 1/2 tbsp Coriander powder - 1/2 tbsp Turmeric powder - 1/4 tsp Red Chili powder - 1 tsp Pepper powder - 1/4 tsp Garam masala -  1/4 tsp Curry leaves - 1spring TO MARINATE: Squid ring - 300g Turmeric powder - 1/4 tsp Red Chili powder - 1 tsp Pepper powder - 1/4 tsp Salt to taste Curry leaves - 1 spring METHOD: 1.    Marinate squid with red chili powder, pepper powder, Turmeric powder, salt and curry leaves. Keep it aside for 15 minutes. 2.    Heat a pot . Add 1/2 cup of water and squid. Cook on low heat for 35 to 45 minutes.   OR pressure cook it up to 5 whistles. 3.    To make masala, heat coconut oil in a pan. Add coconut slices and curry leaves. Saute it for 2 minutes. 4.    Add onions mix and saute till they golden. Add ginger garlic paste and saute for a minute.

KERALA STYLE PRAWN MANGO CURRY   INGREDIENTS: Cleaned prawns - 400g Raw mango / Pacha manga - 1 medium size ( Peeled and sliced) Green chili - 2 Nos  Ginger crushed - 1 inch piece Curry leaves - 1 spring Water - 1.5 Cup Salt to taste TO GRIND: Grated coconut - 1 cup Red Chilli powder -1tsp Coriander powder - 1/2 tbsp Turmeric powder 1/4 tsp Shallots - 5 Nos TEMPERING: Coconut oil - 2 tbsp Sliced Shallots - 5 Nos Fenugreek powder - 1/8 tsp Curry leaves - 1 spring  METHOD: 1. Grind together grated coconut, coriander powder, chilli powder, turmeric powder and shallots to a smooth paste by adding water. 2.  Add the ground masala, raw mango pieces, ginger, green chili, curry leaves ,salt and water into a pot . 3. Cover and cook until the raw mango pieces become soft and tender. 4. Add prawns. Cover and cook on medium heat for 5 minutes. 5. Heat coconut oil in a pan and add small onion. Fry it till the small onion becomes golden