Preeja's cookbook

 Baby corn fry | Baby corn starter recipe   Ingredients: Baby corn - 20 All purpose flour - 1/2 cup Corn flour - 1/4 cup Chilli powder - 1 tsp Kashmiri chilli powder - 1 tsp Turmeric powder - 1/2 tsp Salt to taste Chopped Coriander leaves - 1 Tbsp Chopped curry leaves - 1 Tbsp Ginger garlic paste - 2 tsp Water - 3/4 cup ( It will vary as per the flour you used ) + to blanch baby corn Oil for frying. Method:4 1. Boil 2 liter of water and add cleaned baby corn. Boil for 1 minutes and strain water. 2. Into an another bowl add all purpose flour, corn flour , chilli powder, Kashmiri chilli powder, turmeric powder, ginger garlic paste , coriander leaves, curry leaves,salt and water. Mix well and make a thick batter. 3. Heat oil in a kadai . Dip baby corn in the batter and deep fry it. 4. Fry on medium heat until baby corn become crisp and golden colour. 5. Serve  with tomato sauce.

 Paniyaram Recipe Ingredients: Dosa batter - 1 & 1/2 cup Oil - 1 Tbsp + frying Mustard seeds - 1/2 tsp Chopped onion - 1/2 cup Chopped carrot - 2 Tbsp chopped ginger - 1 tsp Chopped Green chilli - 1 (adjust as per your taste) chopped churry leaves Salt to taste Method: 1. Heat a pan and add 1 Tbsp of oil . Add mustard seeds. When it start to crackle , add chopped onion. 2. Add ginger , green chilli and carrot . Saute for 2 to 3 minutes.  3. Add asafoetida powder and mix well. Turn off the stove and let the mixture cool down. 4. Into a bowl , add dosa batter , cooled mixture and curry leaves. Mix well. Paniyaram / appe batter is ready. 5. Heat a paniyaram / appe pan on low heat. Add oil .  6. Fill 3/4 th of mold with batter. Cook on low heat for 2 to 3 minutes or until the bottom side become golden color. 7. Flip over the paniyaram and cook other side also. Remove paniyaram from heat and serve with chutney.

Homemade Pineapple Jam recipe  Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp     Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready.   2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously.   3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container .  Note: 1. Adjust the sugar as per your taste.

 Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste   Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts  if the mushrooms are big in size. 2. Into a heated pan , add coconut oil.  3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well.  Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove.   7. Serve with roti or rice.