THE PERFECT COOK BOOK

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 hurry fry it

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,  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 excess a

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 (Vaalan Puli) -