THE PERFECT COOK BOOK

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 watery t

Hey Folks, Vazhapindi Achar is a pickle that I tasted first time in my life during the lockdown period. Many pickles were tried during that time and Pindi Achar hit the spot. I will be sharing the quick recipe for Vazhapindi Achar. Vazhapindi Achar - The Perfect Cook Book INGREDIENTS: Vazhapindi (Banana Stem) - 2 cups Kashmiri Chilli Powder - 1/2 tbsp Pickle Powder - 1 tbsp Fenugreek Powder - 1/2 tsp Turmeric Powder - 1/4 tsp Asafoetida Powder - a pinch Salt - to taste Ginger - 2 tbsp Mustard Seeds - 2 tsp Vinegar - 2 tbsp Water - as required Gingelly Oil / Nallenna  PREPARATION: Clean the vazhapindi and slice it into dice. Soak in water and use your fingers to rotate in between to remove excess fibre. In a pan add water, salt, turmeric powder, and the vazhapindi / banana stem and cook well. The moisture should be removed completely and keep it aside. In a Cheenachatty, add gingelly oil and pop the mustard seeds. Add sliced ginger, kashmiri chilli powder, pickle powder, fenugreek powde

Hey Folks, Nellikka Achar is a very simple and tasty pickle. The first bite of bitterness and then the sweetness of nellikka have a lot of memories from my childhood. During holidays, we used to have raw amla with some salt and chilli powder. Also thinking of nellikka uppilittathu makes my mouth watering. I hated nellikka achar back then, but now I love them more than any other pickles. Today, I will be sharing The Perfect Cook Book recipe for Nellikka Achar. Nellikka Achar - The Perfect Cook Book      INGREDIENTS: Gooseberry / Nellikka / Amla - 25 - 30 Garlic - 2  pods Curry Leaves - as needed Green Chilli - 5 - 6 Mustard Seeds - 2 tsp Fenugreek Seeds - 1/2 tsp Asafoetida Powder - 1/2 tsp Fenugreek Powder - 1/2 tsp Salt - to taste Sugar - a pinch Kashmiri Chilli Powder - 5 tbsp Turmeric Powder - 1/2 tsp Vinegar - 2 tbsp Water - as required Gingelly Oil / Nallenna - 4 tbsp PREPARATION: The first step is to steam the gooseberries or nellikka. Steam them in a steamer until the gooseberry

  Hey Folks, Kadumanga Achar (Cut Mango Pickle) or any other pickle is one of the inevitable side dishes for every Malayali in their meal. There are many varieties of mango pickles based on their cuts and the type of mango. So, today I will share The Perfect Cook Book recipe for Kadumanga Achar / Cut Mango Pickle. INGREDIENTS:  ------------- Raw Mango -  200 gm Gingelly Oil (Nallenna)- 3 tbsp Mustard Seeds -  1/2 tsp Fenugreek Seeds (Uluva) - 8 - 10 no.s Sliced Ginger -  1 tbsp Sliced Garlic  -  7 cloves Turmeric Powder - 1/4 tsp Kashmiri Chilli Powder -  2  tbsp Asafoetida Powder(Kayam Podi) - 1/2 tsp Fenugreek Powder -  1/2 tsp Salt - to taste Vinegar - 1/2 cup Sugar - 1 tsp PREPARATION: ------------- For Kadumanga Achar, use mango sliced into dice with the skin. Mix the cut mango with 1 tsp salt and keep aside for half an hour. Now heat a Cheenachatty and pour in the gingelly oil. The oil should be on top of the pickle so that it will stay good for a longer period. When the oil is h