Friday, 27 September 2013

Here I come with an another prawn recipe for fish lovers, look at the pictures, its so tempting is it. Yes, that too this recipe is so tasty when you make it with small prawns like the one I used, this is a dry fry recipe with coconut and so it goes well with rice. The more time you marinate it adds more taste to the dish as well. As you tried my other prawn dishes; I bet you will like this recipe for sure.

As the prawns cooking time is less, this recipe is a good choice if you are in a hurry to cook something quick when you have guests at home,that too if you get the cleaned frozen prawns like the one I got it.When I started doing it, I wasn’t so sure about the taste but after its done, it was so good, and we had a very special dinner. Look at the cute little prawns, tempting is it. Here you go with the making.


  • Prawns- ½ Kg/1 Lb
  • Onions – 1
  • Tomato- ¼
  • Garlic pieces (Crushed), - 4 Nos
  • Ginger (Crushed)- a small piece
  • Green Chillies(Crushed)- 4 Nos
  • Green chilli paste- ½ Tspn
  • Ginger garlic Paste- ½ Tspn
  • Chilli Powder - 1 1/2 Tspn
  • Turmeric Powder - 1/4 Tspn
  • Coriander Powder - 1 Tspn
  • Kasuri methi – 1 Tspn
  • Coconut – 3 Tspn
  • Garam masala – 1 Tspn
  • Lemon juice
  • Curd- 1 Tspn
  • Salt- To taste
  • Curry leaves - Few
  • Oil


  • Marinate the prawns for atleast for 30 minutes along with chilli,turmeric powder, lemon juice, curd and ginger garlic paste, green chilli paste.
  • Boil the marinated prawn adding little water,until the prawns are cooked, set this aside.
  • In a separate pan, add the oil,kasuri methi, mustard and curry leaves.
  • Add the onion and sauté until it becomes translucent, add the crushed garlic, ginger and green chillies.
  • Add tomato and sauté again for few minutes.
  • Add chilli,coriander and garam masala,salt and sauté again until the masala smell goes off.
  • Add the cooked prawns and sauté again.
  • Add the grated coconut and mix well.
"Adjust the chilli powder and green chillies according to your spice level. If you use, coconut oil it give you more taste as well."

Tuesday, 24 September 2013

In Kerala, appam is most common breakfast at restaurants, at home, there are several curries served with it like egg curry or any non veg recipes,however I wanted to make a change with a different curry and even my Bf’s favourite breakfast is the Appam but when ever I prepare it, I ended up doing up the same curry, but this time, I got a new dish to go good with Appam from my Amma’s cookbook.

Potato Stew was awesome with Appam(The link should come here). This recipe is not spicy and most of the kids love it too. Last week, when I made this with Egg Appam, it was incredible and thought to share this for sure to my readers as well.The main ingredient in this recipe is the thick coconut milk and the preparation time is very less too. Here you go with the making.


  • Potatoes – 5 Nos
  • Sliced Onion – 1
  • Sliced Tomato – ½
  • Thick Coconut milk – 1/2 Cup
  • Green Chillies- 6 Nos
  • Ginger- Garlic paste – 1 Tspn
  • Coriander powder – 1 Tspn
  • Garam masala- 1 Tspn
  • Mustard Seeds – 1 Tspn
  • Curry leaves – Few
  • Asafetida- ½ Tspn
  • Salt – To Taste
  • Oil


  • In a pressure cooker, add oil, when it heats up add the mustard seeds, curry leaves and ginger garlic paste and sauté well until the masala smell goes off from it.
  • Add the sliced onions and sauté again until it becomes translucent; add the tomatoes and green chillies and sauté again.
  • Add the potatoes; add the powders in the ingredients and sauté again until the masala smell goes from it.
  • Add the coconut milk, salt and pressure cooker it for 2 whistles.
  • After the whistle is off, keep the flame low, and stir to break the potatoes if its in big in size.
  • Add asafetida and serve hot.
"You can also add your choice veggies in the curry

If you need more gravy, you can add more coconut milk to the curry."


Monday, 16 September 2013

Happy Onam to all my readers. Hope you all are having good times with your family :) You may wonder about the picture, it was a just a time pass painting which I made.. thought of clicking a picture of it with my recipe :).Here I come back with the yet another Onam special recipe “Pazham Pradhaman” - Banana Payasam. Onam is not complete with Sadya and Sadya is not complete unless it ends with a tasty payisam. This is my payisam from my Amma’s cookbook after my Chakka Varatti Payasam 

The variety of payisam is the highlight recipe among the entire Kerala cuisines. The kerala banana and the coconut is the asset of making any Kerala sweet recipes. Today I prepared the pradhaman with my Amma’s oral instruction, I wasn’t so sure about the taste when I started doing it.But was surprised and felt so proud when my BF just loved it.. Hope you will also enjoy making it. 


  • Ripe Bananas(Kerala Banana)- 2 Large
  • Jaggery- 1 Cup
  • Coconut Thick Milk(1st milk)- 1 Cup
  • Coconut Thin Milk(2nd Milk)- 1 Cup
  • Pearl Sago(sabudana)- 1 Cup
  • Coconut pieces- half Cup
  • Cashews/Raisins- Few
  • Powdered Cardomom- Few
  • Ghee- 3 Tspn


  • Steam cook the banana until its baked well, smash it and keep aside.
  • Soak the Sago for atleast 3 hours, pressure cook it for a whistle and keep aside.
  • In a heavy bottomed pan, add ghee, when it heats up, add the smashed baked banana and sauté well until the banana melts and nicely cooked(sauté for 5 minutes approx).
  • Add the jaggery to the banana and sauté again, until it melts well and completely mixed with the banana.
  • Add the coconut 2nd milk to it and heats up, until the mixture gets thick(approx for 5-10 minutes).
  • After it becomes thick, add the coconut thick milk(1st milk) and boil it again (approx for 3 minutes).
  • Add the cooked sago/sabudana to it and boil it again for 2 minutes.
  • In a separate pan, add ghee, and when it heats up add the coconut pieces, cashew and raisins and sauté until it becomes brown.
  • Add the cashews to the payisam and stir well.
  • Add the powdered cardamom to it and give a stir again.
"The exact taste comes only if you use the kerala bananas.

You could adjust the jaggery if you want to reduce or increase the sweet."

Friday, 13 September 2013

I was thinking a lot to present an authentic kerala recipe as we all are in Onam Maasam. Lot of different varieties of vegetable recipes forms “Onam Sadya”, as it has aviyal, kichadi, here comes the yet another recipe in Onam Sadya. Cheema chakka(breadfruit) is very famous in Kerala where it is widely grown and cooked, it is known as Ceema chakka. Lot of curries is prepared using this fruit. This is same as of jackfruit but you can find the difference, as the outer skin is not sharp as like the normal jackfruit and even it is smaller than the normal jackfruit. This recipe is again exclusive from my Amma’s cookbook, as she prepares both as dry and the curry with it.


As you can see in the pic, the inner part of it is very soft and doesn’t have seeds in it. You just need to peel the skin and slice it into small pieces.The most important factor before making this recipe is that you have to put this in water after you cut them into pieces else it may get darken. It’s easy to cook and may not take much time to bake as well.

  • Cheema Chakka (Breadfruit)-sliced half cup
  • Small Onion(Sliced)- half cup
  • Turmeric Powder- ¼ Tspn
  • Salt- To Taste
To Grind (Coarsely):
  • Coconut- half Cup
  • Garam Masala- 1 Tspn
  • Chili Powder-1 Tspn
  • Coriander Powder- 1 Tspn
To Temper:
  • Coconut oil- 1 Tspn
  • Mustard – 1 Tspn
  • Dry Red Chilies- 2
  • Curry Leaves- Few


  • In a pan, add the cheema chakka pieces along with the small onion and pour little water, add turmeric powder and cook it covered until the pieces are baked well.
  • After the chakka is baked well and the water is evaporated, add the grounded coconut, salt to it and sauté until the masala smell goes out from it and it slowly starts thickening.
  • Now, in a separate pan, add all the items under to temper. Add this to the cooked chakka and serve hot.

Tuesday, 10 September 2013

Vada Curry, I always use to wonder how they make this whenever I taste in Tamil Nadu hotels. If you are confused about the left over vadas which you make at home, here comes the vada Curry recipe, you can use all those vadas to this. And especially when you are bored of making the regular sambar and the chutney to your breakfast like idly,dosa. This recipe is awesome when served hot with idly especially.

It may look tedious to make, however your work is easy if you have vadas already.It is mainly famous in Chennai. You can find this in most restaurants served with pongal too. Here you go with the making.

To Make Vada:
  • Channa dal -1/2 Tspn
  • Chilli powder -1/2 Tspn
  • Turmeric powder - a pinch
  • Green chilies- few
  • Onion sliced- few
  • Salt
  • Onion finely chopped – ¼ Tspn
  • Oil for frying
For the Curry:
  • Oil- 1 Tspn
  • Mustard- 1 Tspn
  • Curry Leaves-Few
  • Small onion sliced- ½ Cup
  • Tomato- 1 Sliced
  • Sambar Powder- 2 Tspn
  • Coconut Milk- 1/4 Cup
For the Curry:
  • Ginger-garlic paste - 1 Tspn
  • Green chili -few
  • Fennel seeds -1/2 Tspn
  • Cloves -2
  • Cardamom -1
  • Cinnamon - 1 inch piece


  • Soak channa dal for 2 hours. Drain the water, add salt, chilli, green chilies,turmeric powder and grind coarsely with little water. Then mix finely chopped onions with it.
  • Fry the vadas in the oil until it becomes golden brown,transfer it to the paper towel.
  • Grind all the items under “To grind” to fine paste and keep aside.
  • In a separate pan, add oil,mustard and the curry leaves, add the sliced small onions,sauté until the onion becomes translucent.
  • Add the tomatoes, and the sambar powder, grounded paste and sauté until the masala smell goes off from it.
  • Add the coconut milk to it, and let the curry boils for some time.
  • Add the fried vada to the curry and smash the vadas with a ladle and sauté until it gets well into the curry.
  • Add the coriander leaves,serve hot to idly,dosa.
"Adding coconut milk is optional; however it gives a good taste to the curry.

While adding the vada to the gravy, the vadas should be soaked well in the gravy and it should not be hard."