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 ch...

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 loa...

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 fil...

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 y...

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. ...

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...