THE PERFECT COOK BOOK

Hey Folks, Who doesn't like long and crispy French Fries? I bet everyone loves it! It is a quick and easy snack recipe, even though it is quick it requires very accurate cooking conditions, cuts, and precision for a crispy French Fry. The potatoes we choose should have higher starch content, which in turn means lesser water content, which makes a crispy French Fry. French Fries are perfect to have with Grilled or Barbeque Chicken . PREPARATION: The first step is to make a perfect cut out of the potato. The fries should be thin, and long. You can use it with or without skin. This is the place where precision matters, each fry should have the same thickness.  Once they are cut immediately transfer them into a bowl of cold water. Soon you will see the surface starch coming out of the potatoes, this is a very important factor for getting nice crispy fries. If we lose that starch too much, the fries will get burnt. So, quickly give them a rinse and transfer them to a bowl with clean wat...

Hey Folks,  Happy New Year to all! Foe the first recipe for 2023, I thought why don't I start with something healthy and tasty? Cheera / Spinach grows a lot in my neighborhood and my favorite vegetable since childhood. Cheera Thoran is a very tasty and normal side dish prepared in many houses regularly. There are different types of spinach, I love this variety. So, here is a quick healthy recipe for Cheera Thoran. Cheera Thoran - The Perfect Cook Book INGREDIENTS: Cheera / Spinach - 500 gms Grated Coconut - 1/2 cup Shallots - 6 - 8 Onion - 1 Garlic - 5 - 6 Bird's Eye Chilli or Kanthari - 4 Turmeric Powder - 1/8 tsp Salt - to taste Cumin Seeds - 1/4 tsp Mustard seeds - 1/2 tsp Curry Leaves Coconut Oil PREPARATION: In my house, the spinach is freshly picked from our garden, washed in the water shower, and will drain to remove water content. After it's dry, chop them finely.  I will share a picture of spinach from our garden here. That is the fence of spinach protecting the ga...

Hey Folks, Prawns Roast is a signature Kerala seafood recipe. There are many preparations for prawns roast, some use kokum for sourness, but I prefer this simple recipe with tomato. It just requires basic ingredients and can be prepared easily. The New Year is coming, try this for breakfast or lunch. This is probably the last recipe I will be posting this year, 2022. It was a great year that I started my Blogging journey and it was fun. Comment on how this year went for you all. So, let's see how to quickly prepare a tasty Prawns Roast . Kerala Style Prawns Roast - The Perfect Cook Book INGREDIENTS: Prawns - 500 gms Finely Chopped Onion - 1 cup Crushed Shallots - 5 - 6 Tomato - 2 Crushed Ginger - 1 tsp Crushed Garlic - 3 tsp Green Chilli - 2 Capsicum - 2 tbsp Curry Leaves Coriander Leaves  Mustard Seeds - 1/2 tsp Turmeric Powder - 1/2 tsp Kashmiri Chilli Powder - 1 tbsp Coriander Powder - 1 tbsp Fennel Powder - 1 tsp Pepper Powder - 1/2 tbsp Salt - to taste Coconut Oil PREPARATION:...

Hey Folks, Samosa is a triangle-shaped fried Indian snack with rich filling, which includes potato as the main ingredient. You can customize your fillings with different kinds of meat and vegetables. Chicken Samosa is a nice snack to have for an evening with Chai.  Samosa - The Perfect Cook Book INGREDIENTS: Shredded Chicken - 200 gm Boiled Potato - 2 medium-sized Boiled Carrot - 1 Onion - 2 Ginger Paste - 1 tsp Garlic paste - 2 tsp Turmeric Powder - 1/8 tsp Kashmiri Chilli Powder - 1 tsp Pepper Powder - 1 tsp Chaat Masala - 1/2 tsp Garam Masala - a pinch Salt - to taste Coriander Leaves Samosa Sheet Oil Serving : 10 - 15 samosa PREPARATION: For the filling, in a pan add oil. Once hot, add the chopped onion and saute well. Add the ginger garlic paste and saute until the onion turns golden. Now add the powders, turmeric powder, pepper powder, kashmiri chilli powder, chaat masala, garam masala, and salt. Saute well until their raw smell goes off. Now add the shredded chicken and saut...

Hey Folks,  Quickly sharing the recipe for samosa sheets. You can use the same for spring roll also. It is so easy to prepare and you can freeze it for about 2 months. INGREDIENTS: Plain Flour - 3 cups Salt - 1 tsp Oil - 1 tbsp Water PREPARATION: In a large bowl, sieve the plain flour / maida. Add salt and oil to it. Add about 1/4th of a cup of lukewarm water to the flour and combine everything well and knead it to a firm dough.  Divide the dough into equal sized portion. With this quantity you will get 10 equal pieces.  Roll each portion to form large circles, with minimum thickness. Dust flour in between to roll it out smoothly.  Now cute the edges and make it into rectangular shape. You can shape it as per your requirement. In a non-stick pan,  cook each side of the sheet for about 30 seconds. You can easily form maximum of 25 - 30 sheets from this. Once cooled, freeze it in a zip lock and use as required. Once you take it out for frying, don't let it outside...

Hey Folks, Prawns Tawa Fry is a very quick and tasty side dish recipe that you can try with prawns. It is such a yummy dish that you can prepare it within 10 minutes. Prawns require only very less cooking time, if you overcook they will become so rubbery. All it requires is some masala for this tasty Prawns Tawa Fry.   Prawns Tawa Fry - The Perfect Cook Book INGREDIENTS: Prawns - 500 gm  Turmeric Powder - 1 tsp Kashmiri Chilli Powder - 2 tbsp Ginger - Garlic Paste - 2 tsp Pepper Powder - 1 tsp Salt - to taste Lemon Juice - 1 tbsp Curry Leaves Coconut Oil PREPARATION: Clean the prawns and wash them 4 - 5 times until the water becomes clear.  Now add the ingredients, ginger - garlic paste, salt, lemon juice, turmeric powder, kashmiri chilli powder, pepper powder, and add some curry leaves. Mix the ingredients in a bowl and make a paste. Now add the cleaned prawns into it and marinate well in the masala mix. You can keep it for about 1 hour before cooking, or if you are in a...

Hey Folks, Beetroot Pickle was the first ever pickle I made. Probably that should be the first pickle recipe I must have shared through my blog I guess, lol. But that recipe had some mistakes, and on the last day, I made the pickle again by clearing my flaws. So, today I will be sharing my updated recipe for Beetroot Pickle. The color and taste of beetroot pickles are very tempting, so try this simple, quick, and easy recipe of mine. Beetroot Pickle - The Perfect Cook Book INGREDIENTS: Beetroot - 3 medium-sized Garlic - 20 cloves Ginger - 2 tsp Green Chilli - 2 Mustard Seeds - 2 tsp Fenugreek Seeds - 1/8 tsp Asafoetida Powder - 1/4 tsp Turmeric Powder - 1/2 tsp Kashmiri Chilli Powder - 2 tsp Salt - to taste Vinegar - 4 tbsp Gingelly Oil / Nallenna  PREPARATION: Peel the beetroot and wash it properly. Cut them into small dices, you can chop them into any shape of your liking.  In a Cheenachatty, add 3 tbsp of gingelly oil, you can increase the amount of oil if you want a little...

Hey Folks,  Soya Chunks is a vegetarian alternative to meat. When cooked with perfect masala mix it will taste as good as meat. Soya chunks are popularly known as a meal maker because it is filled with proteins, omega-3 fatty acids, and polyunsaturated fats. Soya chunks are good for bone, hair, and skin health. Let us see how to prepare this perfect meal maker. Soya Chunks - Masala Roast - The Perfect Cook Book INGREDIENTS: Soya Chunks - 2 cups Shallots - 15 -20 Onion - 2 cups Tomato - 2 Green Chilli - 2 Ginger - 2 tsp Garlic - 3 tsp Curry leaves Coriander Leaves Cloves - 3 -4  Star Anise - 1 Cardamom - 2 - 3 Cinnamon - 1/2 stick Fennel Seeds - 3 tsp Kashmiri Chilli Powder - 2 tbsp Pepper Powder - 1 tbsp Turmeric Powder - 1/4 tsp Coriander Powder - 2 tbsp Garam Masala - 1 tbsp Salt - to taste Oil Water PREPARATION: Boil water with salt and add the soya chunks. Let it cook for 3 - 5 minutes until they swell and turns soft. Rinse the soya chunks in cold water and squeeze out any...

Hey Folks,  Who doesn't love Mangoes? Who doesn't like to have a Mango Mousse? This is a recipe I tried during the last season of mangoes. I got to have some fresh, and sweet mangoes. So, I thought why not make a Mango Mousse? I apologize for posting this long after the mango season but save it for later. This is a very simple Dessert recipe you can try at home. Let's chill with some fresh Mango Mousse! Mango Mousse - The Perfect Cook Book INGREDIENTS: Mango - 3 Heavy cream - 3/4 cup Condensed Milk - 1/3 cup Sliced mango - 1/4 cup PREPARATION: Peel the ripened mangoes and slice them into cubes. Make it into a liquid paste by putting the diced mangoes in the mixer jar and strain the mango pulp or puree. If it is not too fibrous then you can skip the straining part. If you really want to have a mango mousse during the off-season, you can substitute it with some store-bought mango puree.  You should keep the bowl you are using for beating the whipped cream in the freezer in ad...

Hey Folks, Chammanthi Podi is a traditional Kerala Style recipe. I don't think other than Malayali no one would be so familiar with this recipe. Chammanthi Podi has a special fan base in Kerala. Chammanthi Podi is a preserved chutney in powder form. It is usually a gift item that is gifted to your cousins or friends in Kerala. People do large-scale production business of Chammanthi Podi here in my hometown. It is an item with such huge demand in Kerala. People who live abroad crave this podi. It is a combination of coconut, tamarind, red chilli, and salt. All these flavors attack back to back in your taste buds. The correct proportion of these flavors is very important for Chammanthi podi. Everything should be on the note for that perfect hit.  This a very health dish, we are not even using a single drop of oil for the making.  Chammanthi Podi- The Perfect Cook Book INGREDIENTS: Roughly Grated Coconut - 2 cups Dried Red Chilli - 8 - 10 Rock Salt - to taste Tamarind (...

Hey Folks, Parippu Vada is one of the favorite tea-time snacks for Keralites all over the world. On a rainy day, every Malayali will crave this parippu vada regardless of where ever they are. I thought making parippu vada at home is too hard, but to my utter surprise I tried it out last day and it is so simple. So, I thought I will share this tasty and crispy  Parippu Vada recipe with my family out here!  Parippu Vada - The Perfect Cook Book INGREDIENTS:  Peas Dal - 1 cup Green Chilli - 2 Garlic - 2 - 3 pods Ginger - 1 small piece Shallots - 10 - 15  Dried Red chilli - 2  Fennel Seeds - 2 tsp Curry Leaves - as needed Salt - to taste Asafoetida Powder - 1/8 tsp  Coconut Oil PREPARATION: You need to soak the peas dal in hot water for 1 to 2 hours. If you are soaking it in normal water, soak it for at least 2 - 3 hours. Soaking it in hot water helps in making the vada crispier.  After soaking it drain the dal.  Keep a handful of parippu / dal apa...

Hey Folks, Crispy Chicken Donuts are something that is loved by people in all age groups. It is almost the same as chicken nuggets, except for the donut shape and the cheesy surprise inside. So, I am sharing the crispy chicken donuts recipe of my style. Hope you all will like it! Crispy Chicken Donuts - The Perfect Cook Book  INGREDIENTS: Boneless Chicken - 500 gms Green Chilli - 3 Garlic - 8 cloves Capsicum - 2 tbsp Coriander Leaves - as needed Paprika - 1/2 tsp Pepper - 1 tsp Turmeric Powder - 1/8 tsp Chicken Masala - 1/4 tsp Mozzarella Cheese - as needed Salt - to taste Egg - 1 Bread Crumbs - 2 cups Oil - for deep frying PREPARATION: Clean the boneless chicken pieces well. In a mixer, add the chicken, green chillies, and garlic. Mince the meat well so that you can make balls out of it.  Now slice the capsicum into tiny dices. You can skip this step, I like to have a crunchy element. If you like adding veggies, you can go with carrots, and onion or even you can add mashed po...

Hey Folks,  Penne Pasta is a type of pasta that has a cylindrical shape. Pasta is a traditional dish in Italian Cuisine. There are wide varieties of pasta, and there are so many recipes that we can make out of these pastas. Today, I am sharing the recipe for a Creamy Parmesan - Garlic Penne Pasta. Penne Pasta - The Perfect Cook Book INGREDIENTS: Penne Pasta - 3 cups Garlic -5 - 8  pods Green Bell Pepper - 2 tsp Milk - 1 cup Cinnamon - 1 stick Parmesan Cheese - as needed Salt - to taste Butter - 2 tbsp Pepper - 2 tsp Paprika - 1/8 tsp Oregano - 1 tsp Parsley - 1 tsp Water PREPARATION:  Cook Penne Pasta as directed in the pack with some salt. Cook until the pasta is soft. Drain and keep it apart.  In a pan add butter.  Melt the butter and add the minced garlic and cinnamon stick. Let the flavor of the garlic get infused into the butter. Now add the sliced bell pepper in small dice to it and saute for a minute. Now add the spices, paprika, and pepper. Saute for 2 ...

Hey Folks, Koorka Mezhukkupuratty is my favorite stir-fry recipe. It's koorka season now, so I thought I will share my Koorka recipe with you. Koorka is best combined with beef and pork. This is one of the famous recipes with koorka, stir-fried with thengakothu / coconut bites and spices.  Koorka  Mezhukkupuratty - The Perfect Cook Book INGREDIENTS: Chinese Potato / Koorka - 500 gms Coconut Bites / Thengakothu  - 1/2 cup Shallots - 10 - 15 Garlic - 5 - 8 pods Curry Leaves - as needed Dried Red Chilli - 2 - 3 Turmeric Powder - 1/2 tsp Chilli Powder - 1/2 tsp Garam Masala - a pinch Salt - to taste Coconut Oil  PREPARATION: Cleaning koorka is a hard task. Take your time and clean them. Wash multiple times to remove dirt from them. Slice them to the shape of your preference. I sliced them to the shape of dice and the coconut bites were also of that shape.  Marinate the koorka, thengakothu, 1/4 tsp turmeric powder, 1/4 tsp of chilli powder, curry leaves, and salt. Ke...

Hey Folks, Meen Puliyila is my grandmother's special recipe. It is a simple dish with very less ingredients. Use can use any fish for puliyila. Meen Puliyila Chuttathu is made by coating the masala over a full-sized fish and cooking it inside the banana leaf. But, my version is a simpler one which can be easily tried who are new to cooking.  Meen Puliyila - The Perfect Cook Book INGREDIENTS: Tamarind Leaves / Puliyila - 1 1/2 cup Fish - 400 gms Bird's eye chilli   / Kanthari  - 3 Grated Coconut - 1/2 cup Turmeric Powder - 1/8 tsp Salt - to taste Coconut oil  PREPARATION: Clean the tamarind leaves well to remove any insects or dirt.  In a grinder, add the cleaned puliyila, grated coconut, kanthari, turmeric powder, and salt. Give it a blend. Make it into a fine paste by adding water.  I am using Sail Fish / Olakodiyan fish. I used small bite-sized pieces, you can use the fish in any cut of your wish. Or you can have whole fish as well. Now coat the entire ma...

Hey Folks,  Koonthal Roast / Squid Roast is a spicy and flavorful seafood recipe loved by Keralites. It has rich and intense masala flavors locked in to devour the true traditional seafood cuisine of Kerala. Squid is known by different names in different parts like koonthal, kanava, kalamari, and so on.  Koonthal Roast - The Perfect Cook Book INGREDIENTS: Squid / Koonthal - 600 gms Shallots - 15 - 20  Onion - 2 medium-sized Garlic - 3 tbsp Ginger - 2 tbsp Tomato - 1 big Curry Leaves - as needed Salt - to taste Turmeric Powder - 1 tsp Kashmiri Chilli Powder - 1/2 tsp Chilli Powder - 1 tsp Coriander Powder - 2 tsp Pepper Powder - 3 tbsp Meat Masala - 1 tsp Garam Masala -  a pinch Fennel Seeds - 1 tsp Cardamom - 3 - 4 Cinnamon - 1 stick Cloves - 2  Lemon Juice - 1/2 tsp Coconut Oil PREPARATION: The first step is to clean the squid. It should be cleaned well, or else some parts of the squid may upset your stomach. Cut squid into your desired shape like rings or long...

Hey Folks, Vazhachundu Thoran is a very healthy and tasty side dish with rice. It is a traditional recipe followed in most households in Kerala. Vazhakoombu / Vazhachundu with some lentils, and coconut is the main ingredients of the dish. Lentils can be either cherupayar or vanpayar. Today I will be sharing the recipe for Vazhachundu Payar Thoran. Vazhachundu Payar Thoran - The Perfect Cook Book INGREDIENTS: Vazhachundu - 1 (500- 600 gms) Grated Coconut - 1 cup Cherupayar / Mung Bean - 1/2 cup Shallots - 8- 10 Garlic - 1 - 2 Bird's eye chilli / Kanthari  - 3 Curry Leaves Turmeric Powder - 1 tsp Salt - to taste Mustard Seeds - 1 tsp Coconut Oil  Water PREPARATION: Clean the cherupayar in running water three to four times. Soak in water for 15 minutes and cook in a  pressure cooker with enough amount of water and salt for 5 - 6 whistles on high heat. Keep it aside.  I used a whole Vazhachundu. Clean it well and chop it finely. Coat the chopped vazhachundu in coco...

Hey Folks, Kappa Puzhukku is one of the staple breakfast items in my house. I remember back in school days most of the time in  a week I will be having kappa puzhukku in the morning when it is the season for tapioca harvest. Kappa puzhukku with beef curry, Fish Curry , chicken curry, or even with pickle is delicious. Kappa Puzhukku - The Perfect Cook Book INGREDIENTS: Tapioca / Kappa - 1 kg Shallots - 8 - 9 Garlic - 5 cloves Cumin seeds - 1/4 tsp Grated Coconut - 2 cups Curry Leaves  Turmeric Powder - 1 tsp Salt - to taste Water  PREPARATION:  Peel the skin and clean the kappa. Dice it up and keep it inside water otherwise, the kappa will turn black.  In a hard-bottomed vessel, add the tapioca, 1/2 tsp of turmeric powder, salt, and water enough to cook the tapioca. Cover and cook for 10 - 12 minutes.  Strain the water and pour it back into the same pot.  In a mixer, add shallots, garlic, cumin seeds, and some curry leaves. Give it a blend and make it c...

Hey Folks, Tomato Rice is a quick and easy recipe when you have no veggies left in your kitchen basket. All it needs is some rice, tomato, and some herbs and spices. It is best to have a filling lunch.  Tomato Rice -The Perfect Cook Book INGREDIENTS: Ghee - 2 - 3 tbsp Oil - 2 tbsp Rice - 1 cup Tomato - 3 - 4 Cashew Nut - 1 tbsp Cinnamon - 1 Cardamom - 3 Cloves - 3 Star Anise - 1 Fennel Seed - 1/2 tsp Bay Leaf - 1 Garlic - 3 - 4  Onion - 2 medium-sized Mint Leaves -a handful Coriander Leaves - a handful Kashmiri Chilli Powder - 3 tsp Coriander Powder - 1 tsp Sugar - 1/2 tsp Salt - to taste Water  PREPARATION: Soak Basmati Rice or any rice you use in water before cooking.  In a pressure cooker, add 2 tbsp of ghee and oil. First, add the cashew nuts and roast it until golden brown and save for later.  In the same oil, add whole spices, cardamom, cinnamon, bay leaves, cloves, star anise, and fennel seeds. Saute well. Add chopped garlic, onion, and mint leaves to it....