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.  

KAPPA PUZHUKKU  Preparation time : 15 minutes Cooking time : 20 minutes Total - 35 minutes   Ingredients: To  cook Tapioca Cleaned Tapioca / Kappa - 2 kg ( cut into small pieces) Salt to taste  Turmeric powder - 1/2 tsp Curry leaves  Water - 5 cups For grinding Grated coconut - 2 cup Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Green chilli - 5 ( Adjust according to your taste) curry leaves -  Shallots / small onion - 1/2 cup For tempering Coconut oil - 3 Tbsp Chopped shallots - 2 Tbsp Dried red chilli - 3 curry leaves Method: 1. Soak cleaned tapioca for 10 minutes in water. drain the water. 2. Transfer tapioca to a pressure cooker. Add water , salt , turmeric powder and curry leaves to it. Close the pressure cooker with lid . Put on the weight and cook for 2 whistles on medium heat or until the tapioca become soft. 3. In to mixer add the ingredients listed in " for grinding" and make a coarse mixture. 4. Open the pressure after the pressure inside cooker ...

 Passion fruit drinks How to make Passion fruit juice    1. Cut the passion fruits in half and pull out the flesh. Add the flesh to a blender.     2. Blend for about a minute. The black seeds will leave the jelly during blending. Make sure you don't over blend as the seeds will break up and create lumps.   3. Strain to seperate the seeds.   4. Fresh passion fruit juice is ready.     1. Passion fruit smoothie.   Ingredients:   Fresh passion fruit juice - 1/2 cup   Frozen banana - 3 Small size   Condensed milk - 2 Tbsp   Sugar - 1 Tbsp   Ice cubes    Method:   Add all ingredients to a blender and blend for 2 minute. Pour the smoothie to a glass . You can add one scoop of vanilla ice cream on top of that.     2. Passion fruit mojito   Ingredients:   Fresh passion fruit juice - 1/4 cup   Lemon wedges   Mint leaves   Sugar syrup - 3 Tbsp   Chilled Sod...

 Chocolate Cookies | Eggless Choco chip cookies     Cookies are all time favourite of most of the people. In this video I will demonstrate how to make chocolate cookies with & without oven . It's a chocolate cookies that loaded with choco chips. It's a simple recipe , that is easy to make and no chilling time required . It's taste yummy.    Ingredients :  All purpose flour - 1 & 1/4 cup  Cocoa powder - 1/3 cup  Powdered sugar - 3/4 cup  Unsalted butter - 100 g ( room temperature)  Chocolate chips - 1/2 cup  Baking powder - 1/2 tsp  Vanilla essence - 1/2 tsp  Chilled milk - 1 Tbsp   Method: With Oven:  Preheat oven at 180 degree celcius.  Line a baking sheet on a baking tray OR grease the baking tray with some oil / Butter.  Without Oven: Heat a heavy bottom vessel. Spread the salt evenly in bottom of the vessel. Close the vessel with lid and heat it for 15 minutes.  Keep a cooker ...

   Mutton Biriyani | Hyderabadi Mutton Biriyani recipe Preparation time : 30 minutes + 4 hours to marinate mutton Cooking time - 1 Hour Total time : 5 hours & 30 minutes Serves - 4 Ingredients: To marinate mutton:  Mutton pieces ( medium sizes) - 600g  Fried onion - 1 Cup ( do not discard oil that used to fry the onions)  Green chilli paste - 1 Tbsp  Ginger garlic paste - 2 Tbsp  Chilli powder - 2 Tsp  Turmeric powder - 1 tsp  salt to taste  coriander leaves - 1/4 cup  Mint leaves - 1/4 cup  Fried onion oil - 2 Tbsp  Ghee - 1 Tbsp  Thick curd - 1 cup  Caraway seeds - 1tsp  Star anise - 1  Cardamom - 4  cloves - 5  cinnamon - 1 inch piece  Mace - 1  To cook mutton : Ghee - 2Tbsp For rice:  Basmati rice - 600g  Water - 4 & 1/2 cup  Green chilli - 1 ( adjust according to your taste)  salt to taste  coriander leaves  Mint leaves  Fried onion oil...

 Palak Paneer Recipe (Easy method)     Preparation time : 10 Minutes Cooking time : 20 minutes Total time - 30 minutes Serving - 3 to 4  Ingredients: Cottage cheese / Paneer cubes - 200g Spinach leaves / Palak - 300g Oil - 1 Tbsp Butter - 2 Tbsp Cumin - 1 tsp minced Garlic- 2 tsp minced  Ginger - 2 tsp Chopped onion - 1/4 cup Green chilli - 1  Cumin powder - 1 tsp Red chilli powder - 1 tsp Garam masala - 1/2 tsp cumin powder - 1/2 tsp Fresh cream 2 Tbsp + garnishing Salt to taste Method: 1. Rinse cleaned Spinach leaves thoroughly in a large pot filled with water. Drain off the water and keep it aside.   2. Heat water in a large pot and add spinach leaves.   We need to Blanch the spinach . Cook the spinach in boiling water for 1 to 2 minutes. Take off the spinach and immerse it in ice cold water immediately.  3. Add spinach leaves into a mixer and blend into a smooth paste. 4. Heat a pot and add oil & butter . Add cumin and garlic ....

 Dry Fruits & Nuts Cake Cooking time : 80 minutes Preparation time - 30 minutes Ingredients: Mixed dry fruits  - 600g Orange juice - 250 ml Almonds - 60g Tutty fruity - 150g Chopped pistaachio - 40 g Chopped cashew nuts - 40g All purpose flour /Maida - 225g + 3 Tbsp for dusting the dry fruits & nuts Brown sugar - 225g Unsalted butter - 225 g ( Room temperature) Eggs - 4 cloves - 4 cinnamon - small piece (or cinnamon powder -1/4 tsp) nutmeg - small piece (or nutmeg powder -1/4 tsp) zest of one orange Method: 1. Chop dry fruits into 1 cm chunks. Put the dry fruits in a jar and mix it.  2. Pour orange juice into the jar over the dry fruits. I hadn't add nuts and tutty fruity in this stage. Shut the jar , and live it for 5 hours.  3. After 5 hours, drain the excess juice and keep it aside. 4.The cake batter for 2 kg of cake . I have used 2 loaf tin of 1.5 liter capacity. Butter the inside of cake  tin, making sure to get into all corners. Line the tin with b...

Instant Mango Pickle | Kerala style Mango pickle Ingredients: Chopped Raw mango - 400g Coconut / sesame oil - 3 Tbsp Mustard seeds - 1 tsp Fenugreek seeds - 1/2 tsp Asafoetida powder - 1/8 tsp Red chili powder - 1 Tbsp Kashmiri Red chili powder - 1 tsp Vinegar - 1/4 cup salt to taste Dried red chili - 3 Curry leaves     Method : 1. Heat a pan on medium heat and add coconut oil.   2. When oil heats up, add mustard seeds. When mustard seeds start to crackle, add fenugreek , asafoetida powder, dried red chili and curry leaves.   3. Switch to  low heat  and add chili powder & kashmiri red chili powder. Mix well. 4. Add vinegar and bring to boil. add salt and mix well. 5. Add chopped mangoes and mix well . Saute for 2 minutes and turn off the stove. 6. Remove from heat and allow the pickle to cool down completely. 7. Transfer pickle into an airtight container. You can store this pickle for 7 days.   8. Serve with rice , paratha etc.. Note: 1. Adjust chi...

    Kerala style Appam Recipe Ingredients: Rice (Idli rice / white rice) - 2 Cup Sugar - 3 Tbsp Salt - 1/2 tsp Instant yeast - 1 tsp Grated coconut - 1 cup Coconut milk / Water - 1& 1/4 cup Oil / ghee , for roasting Water as required ( Soaking & grinding )   Method: 1. Add rice into a bowl , wash it with water few times and soak in water for 4 hours   2. After 4 hours, drain water and keep it aside. 3. Add half of rice and 1/2 cup of water into a mixie and grind into a smooth paste. transfer the batter into a large bowl.   4.  Keep one ladle full of batter aside in a small bowl . Keep a pan on low heat . add one ladle full of batter that keep in a small bowl and one cup of water. Stir continuously until the mixture thickens. Let the mixture cool down completely.   5. After cooling down, add the mixture into a into a mixi / Blender  and blend to a smooth paste by adding water if required. Add this mixture with ground batter.   6. Add...

 Dates & almond Milkshake Ingredients: Chilled milk - 2 Cup   Pitted dates - 10   Almonds - 15   A pinch of cinnamon powder or cardamom powder   Hot water to soak dates & almonds Method: 1.Add pitted dates into a bowl and pour enough hot water to soak the dates. Keep it aside for 15 minutes.   2.  Add almonds into another bowl and pour enough hot water to soak the almonds. Keep it aside for 15 minutes. After 15 minutes, drain the water.   3. Into a blender , add dates with soaked water,  almonds, milk and cinnamon powder. Blend well 4. Pour the milkshake into a glass . You can add  some roasted almonds and cinnamon powder on top of it. Enjoy !! Notes: 1. You can increase or decrease the quantity of almonds and dates as per your taste. 2. You can add a scoop of ice- cream while blending. 3. You can store it in refrigerator for 24 hours. But it taste good , if you consume it after blending . 4. You can use almond milk instead of re...

 Meen Mulakittathu | Kerala Fish curry without coconut   Ingredients: Cleaned fish - 1/2 kg ( Used sliced malabar trevally)   Red chili powder - 1 & 1/2 Tbsp ( adjust it according to your taste)   Kashmiri red chili powder - 1 & 1/2 Tbsp ( It gives nice red color to the gravy)   Salt - 1 & 1/2 tsp   Turmeric powder - 1/2 tsp   Fenugreek powder - 1/8 tsp   Sliced small onion / shallots - 1/2 cup   Coconut oil - 2 Tbsp   chopped ginger - 1 Tbsp   Chopped garlic - 1 Tbsp    Mustard seeds - 1/4 tsp Brindleberry / Malabar Tamarind / Kudampuli - 15g   Hot water - 1 & 1/2 cup   Curry leaves -  a spring Method: 1. Wash malabar tamarind and soak in hot water for 15 minutes.    2. Heat coconut oil in an earthen pot and add mustard seeds into it. When the mustard seeds start to crackle , add curry leaves.   3. Add small onion , ginger and garlic into it. Saute it for 2 to 3 minutes or un...

Fudgy Chocolate brownies     Ingredients: Unsalted Butter ( melted) - 1 Cup Medium size eggs - 3 Granulated sugar - 1 cup brown Sugar - 1 Cup All purpose flour - 1 Cup Unsweetened Cocoa powder - 3/4 cup Unsweetened dark chocolate / Dark Chocolate chips ( chopped) - 250g Salt - 1 tsp Vanilla essence - 1 Tbsp Coffee decoction - 1 Tbsp ( optional) Roasted almonds - 3 Tbsp (optional) Method: 1. Preheat oven at 170 degree celsius.    2. Line a 8 *8*2 inch baking tin with baking paper. 3. Add melted butter , vanilla essence and eggs into a mixing bowl.  Beat well with a whisk or hand beater until the batter turns into a smooth and silky texture. 4. Add granulated sugar and brown sugar into it. Whisk it for 10 minutes or until it combined together.   5. Sift flour, cocoa power and salt into the bowl and gently fold it together. 6. Add chocolate chips and fold it together. 7.transfer the batter into baking tin , and use a spatula to spread the batter evenly . ...

 Broken wheat Upma Preparation time : 5 Minutes Cooking time : 10 Minutes WATCH VIDEO  Ingredients: Broken wheat - 1 Cup ( 250 ml) Ghee / Oil - 2 Tbsp Mustard seeds - 1/2 tsp Chopped onion - 1/2 Cup  Chopped ginger - 1 tsp Green chili - 1  Potato Cubed - 1/2 cup Carrot Cubed - 1/2 cup   Chopped French beans - 4 Cashew nuts - 10 to 15 Raisins - 10 to 15 Water - 1 & 1/2 cup Salt to taste Curry leaves - 1 spring Instructions: 1. Heat a pan on low - medium heat. Dry roast the broken wheat for 2 minutes. Transfer the broken wheat into a bowl and wash 2 to 3 times with water. Drain the water and keep it aside. 2. Heat a pressure cooker on medium heat and add ghee. When the ghee heats up, add mustard seeds. 3. When the mustard seeds starts to crackle, add curry leaves.  4. Add cashew nuts and raisins into it and saute for 30 seconds. 5. Add chopped onion, ginger and green chili . Saute it until the onion become translucent. 6. Add chopped vegetables and saute ...

 Vegetable Sandwich  Preparation time : 5 Minute Cooking time - 5 Minute Ingredients: Bread slice - 6 ( Used medium size whole wheat bread) Chopped Onion- 1 Small Grated carrot - 3 Tbsp  Chopped cucumber - 2 Tbsp Chopped capcicum - 1 Tbsp Tomato ketchup - 1 Tbsp Green/ Red chilli sauce - 1 tsp Pepper powder - 1/2 tsp Salt to taste  Butter - 6 tsp Method: 1. In a mixing bowl add all ingredients except bread slices and butter . Mix it well and keep it aside. 2. Spread the mixture on bread slice evenly. Take another bread and spread butter on one side. Keep the second bread slice on top of the first bread slice with butter on top. 3. Heat a tawa on low / medium heat. You can use sandwich maker / Iron skillet also. 4. Add 1 tsp of butter. When butter melts, toast the sandwich for one minute or  until its golden brown  . Flip over the sandwich and toast other side too. 5. Repeat the process and make sandwiches....

 Whole wheat cookies | ഗോതമ്പു കുക്കീസ്‌ Ingredients: Whole wheat flour / ഗോതമ്പു പൊടി  - 1 & 1/2 cup Unsalted butter / ഉപ്പില്ലാത്ത വെണ്ണ - 100g ( room temperature) Powdered sugar / പൊടിച്ച പഞ്ചസാര - 3/4 cup Vanilla essence /വാനില എസ്സെൻസ്  - 1 tsp Milk / പാൽ - 6 tbsp Method : 1. Beat sugar and butter for 4 to 5 minutes . Add vanilla essence into it. 2. Add wheat flour and mix well. You will get a crumble mixture. 3. Add milk 2 tbsp at a time and make a soft dough. Do not add all milk at a once.  4. Preheat oven at 180 c. 5. Place baking sheet in a baking tray. Take 1 tbsp of dough and make a cookie shape. 6. Place the cookie shape dough in baking tray. Keep a gap between each cookies. 7. Bake for 20 to 25 minutes . Cool the cookies. Enjoy !!!! Notes: 1. you can add nuts or choco chips into the dough and bake.   2. When you remove the cookies from the oven they will still look soft on top side. It will be hard after cooling . Please don't over bake. Please ...

 Easy Bun recipe | Eggless homemade Bun Preparation time 20 minutes +  90 minutes for leavening the dough Cooking time - 15 to 20 minutes Ingredients: All purpose flour - 2 Cup  Active dry yeast - 2 tsp Sugar - 1 Tbsp Salt - 1/2 tsp Lukewarm Milk - 3/4 cup + 2 Tbsp for milk wash Melted Butter / Oil - 2 Tbsp    Method: Into a mixing bowl add 3/4 cup lukewarm milk , yeast, sugar and salt. Mix well. Cover and keep it aside for 10 minutes. Let the yeast activate. You can see the mixture bubbles and can smell yeasty aroma. Into a large mixing bowl, add all purpose flour, yeast mixture and Oil . Knead for 10 to 15 minutes  — by hand, mixer, or bread machine — to make a soft, smooth dough. Grease the dough with butter / oil.  Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball . Place the buns on a lightly greased o...

 Instant Dosa | Curd dosa  Preparation time : 2 Minutes Cooking time : 15 minutes Ingredients: Rice flour - 1 & 1/2 Cup Thick curd / Yogurt - 1 cup Salt to taste Water - 1 & 1/2 cup to 2 cup   Ghee - 1/4 Cup Method: 1. Into a mixing bowl add all ingredients and whisk well. Dosa batter is ready. 2. Heat a cast iron pan. When the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.   3.Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.   4. Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness.   5.When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.   6. Cook till the base is nicely golden and crisp. The base wi...