THE PERFECT COOK BOOK

Hey Folks, Olan is my favorite dish in Kerala Onam Sadya. It is a traditional Kerala-style recipe with ash gourd and red cowpeas cooked in thick coconut milk. This is a simple gravy without any complex masala and is very tasty and light to have with rice. Try this recipe for Olan. Olan - The Perfect Cook Book INGREDIENTS: Red Cowpeas / Vanpayar- 1/2 cup Ash Gourd / Kumbalanga - 2 cups Green Chilli - 4  Curry Leaves - as needed Salt - to taste First Extract of Coconut Milk - 1/2 cup Second Extract of Coconut Milk - 1 cup Coconut Oil PREPARATION: The main cooking in Olan is cooking the red cowpeas / vanpayar. For cooking Vanpayar, first, dry roast it in a cheenachatty. After it cools down, soak them in water for about 30 - 40 minutes. In a pressure cooker, add the vanpayar, 1/2 tsp of salt, and water enough to cook them. The vanpayar should be cooked well, so wait for at least 4 whistles.  Meanwhile, in a bottom-hard pan, add the ash gourd sliced in a rectangular shape along with slited

  Hey Folks, Pavakka Pachadi is a Kerala-style vegetarian dish that is usually served during Sadhya. It is a very simple recipe and I will share The Perfect Cook Book recipe for Pavakka Pachadi . Pavakka Pachadi - The Perfect Cook Book INGREDIENTS: Pavakka / Bitter Gourd - 1 1/2 cup Garlic - 2 Ginger - 1 tsp Green Chilli - 2 Shallots - 2 tsp Curry Leaves - as needed Thick Curd - 2 cup Mustard Seeds - 1 + 1/2 tsp Cumin Seeds - 1/2 tsp Salt - to taste Turmeric powder - 1/4 tsp Grated Coconut - 1/2 cup Coconut Oil - 3 tbsp Water - as needed PREPARATION: First, we need to soak the pavakka in water for about 30 minutes to remove the impurities. After that slice and dice the pavakka into small pieces. Bitter Gourd has high amounts of antioxidants and it helps in blood purifying. Many people avoid bitter gourd due to the bitterness, but it has many health benefits. It also helps in digestion and relieves constipation. Let's prepare the pavakka first. To a pan add some coconut oil and add

Hey Folks, Inji Curry is another dish that is mainly served with Kerala Onam Sadya. It is a very simple and easy recipe. The balance between the spiciness of the ginger, the sweetness of jaggery, and the sourness of tamarind gives the perfect taste for Injicurry. So today, I will be sharing The Perfect Cook Book recipe for Inji Curry. Inji Curry - The Perfect Cook Book INGREDIENTS: Ginger - 1/2 cup Mustard seeds - 1 tsp Green Chilli - 2  Shallots - 1/2 cup Dried Red Chilli - 2 Curry Leaves - as needed Coriander Powder - 1/2 tsp Fenugreek Powder - 1/4 tsp Kashmiri Chilli Powder - 1 1/2 tbsp Asafoetida Powder - 1/4 tsp Tamarind (Valanpuli)- small sized Jaggery - 3 tsp Salt - to taste Oil - 5 tbsp Water - as needed PREPARATION: To a Kadai addd coconut oil, chopped ginger, green chilli, and shallots. Add some curry leaves too. Saute until they are golden brown in color. Take them out and allow them to cool and grind them to a coarse powder. Make sure the mixer is not wet. To a Kadai add t

Hey Folks, Vadukapuli Naranga Varutharacha Curry commonly known as Naranga Curry is a dish served in Kerala Onam Sadhya. It is a dry roasted coconut gravy with the sourness of Vadukapuli Naranga. Today I will be sharing The Perfect Cook Book Recipe for Vadukapuli Naranga Varutharachathu. Naranga Curry - The Perfect Cook Book INGREDIENTS: Vadukapuli Naranga (Wild Lemon) - 1 cup Salt - as needed Fenugreek Seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Powdered Jaggery - 2 tbsp Grated Coconut - 1 1/2 cup Dried Red Chilli - 2 Turmeric Powder - 1/2 tsp Coriander Powder - 1 tsp Asafoetida Powder - 1/2 tsp Kashmiri Chilli Powder - 1 1/2 tsp Curry Leaves - as needed Coconut Oil - 3 tbsp Water - as needed PREPARATION: Vadukapuli Naranga or Wild Lemon is a rich source of Vitamin C and antioxidants. They are also used for making tasty pickles.  The first step is to marinate the naranga with salt. It is best if you can store the naranga in salt (naranga uppilittathu) some days before making the curry.

  Hey Folks, Erissery is a vegetarian dish, made with pumpkin and lentils or pulses. It is one of my favorite dishes in Kerala Sadhya. Today, I am sharing a different Erissery recipe made out of Yam, Pumpkin, and Vanpayar. So, let's check out The Perfect Cook Book recipe for Chena Mathanga Erissery. INGREDIENTS: Pumpkin (Mathanga) - 1/2 cup Yam (Chena) - 1/2 cup Red moong beans (Vanpayar) - 1 cup Turmeric Powder - 1/2 tsp Fenugreek Powder - a pinch Green Chilli(Kanthari) - 4 Shallots - 5 - 6 Garlic - 2 cloves Salt - to taste Cumin Seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Dried Red Chilli - 2  Curry Leaves  Grated Coconut - 2 cups Coconut Oil - 1 tbsp Ghee - 2 tbsp Water - as needed PREPARATION: First dry roast vanpayar in a cheenachatty. This will help in enhancing the taste of erissery. Once it is cooled down, soak it in water for a maximum of 3 to 4 hours. Then transfer the soaked vanpayar to a pressure cooker. Add water about 1 1/2 cup and add turmeric powder, 2 kanthari, and sal