Kerala Style Prawn's Fry

The simplest Prawn's curry I have come across. And the yummiest. One of my friend had tried this from a blog called kothiyavunnu where there are many other authentic recipes.

Ingredients :
Prawn's : 1/2 kg (Peeled and cleaned)
Coconut Oil : 2 tbsp
Curry Leaves : 20
Rice Flour :  1 tbsp

To marinate :
Shallots : 4 to 5 (Or use a small onion instead)
Garlic : 1 inch
Garlic : 2 -4 cloves
Cumin Seeds : 1 tsp
Dried Red Chilly : 4 to 6 or Red Chilly Powder : 1 tbsp
Turmeric Powder ; 1/4 tsp
Black Pepper Corn : 1/2 tsp
Lemon Juice : 1 tbsp
Curry Leaves : 4 to 5
Salt according to Taste

Procedure :
1. Marinate the prawns after grinding all the ingredients given under to marinate.
2. Keep it aside for 1/2 an hour.
3. Take a pan and heat 1 tbsp oil and add curry leaves. Once the curry leaves starts giving out their fragrance add the marinated prawns and cook for 4 to 5 minutes.
4. You can add rice flour so that the masala of the marinade sticks well to the prawns.Cook till the prawns turn golden brown. Sprinkle the remaining 1 tbsp coconut oil on top.


Notes : 1. Increase or decrease the spices according to your tolerance level.
             2. Take care not to scorch the masala.
            3. Use coconut oil for  the authentic taste.

Dahi Chicken

This is yet another chicken curry from my kitchen. A simple chicken curry which requires the least amount of investment in making plus that tangy sourness of the curd makes it irresistible. I found this recipe from a facebook foodgroup.

Ingredients :

Chicken : 3/4 kg
Oil : 2 tbsp
Red Chillies : 2
Curry Leaves : 5-6
Onion : 1 large (thinly sliced)
Bay Leaf  : 1
Cloves : 2
Cinnamon :1 inch
Salt according to Taste
Kasuri Methi : 1 tsp
Pepper Powder : 1 tsp
Coriander Leaves : For Ganishing

For Marination :
Curd : 1/2 cup
Ginger Garlic Paste : 1 tsp
Red Chilli Powder : 2 tsp
Turmeric Powder : 1/2 tsp
Garam Masala : 1 tsp

Procedure :
1. Marinate the chicken with the ingredients given under marination and refrigerate for half an hour.
2. Heat kadai add oil, red chillies, curry leaves, bay leaf, cloves and cinnamon.
3. Add finely chopped onions and cook till they turn slightly brown in color.
4. Add the marinated chicken, salt and water.
5. Cover and cook till the chicken.
6. Once 3/4th of the chicken is cooked add kasuri methi, pepper powder and garam masala and cook the chicken completely.
7. Garnish with chopped coriander leaves.

Pear Rabdi

The pears that I found here are so sweet that you could make a dessert out of it. And no sugar made it even more attractive. I found this recipe from Chitra's Healthy Kitchen.

Ingredients :
Milk : 2 cups (2% fat)
Pear : 1 (Grated)
Honey : 2-3 tbsp (According to Taste)
Bread Slice : 1 (optional)
Saffron : A pinch
Cardamom : 1
Chopped Nuts : Almond & Pistachio


Procedure :
1. Boil the milk in a deep bottomed pan and once it comes to a boil, simmer and add the crumbled bread.
2. Grate the pears and add them to the milk, till the milk thickens.
3. Add saffron and cardamom and chopped nuts and give the pan a stir.
4. Once it cools down add honey according to the level of sweetness you prefer.

Palak Mushroom

Palak is one of my favorite veggie. I recently tried another recipe from veg recipes of India and as usual it turned out yummy.

Ingredients :
Spinach : 1 bunch
Mushroom : 20
Green Chilli : 4 -5
Ginger : 1 inch
Garlic : 2-3
Oil : 2 tbsp
Cumin Seeds : 1/2 tsp
Cardamom : 2
Cloves : 2-3
Bay Leaf : 1
Onion : 1 large
Tomatoes : 1 large
Kasuri Methi : 1tsp
Turmeric Powder : 1/4 tsp
Chilli Powder : 1 tsp
Garam Masala : 1/2 tsp
Fresh Cream : 2 tbsp
Salt according to taste


Procedure :
1. Wash and blanch the spinach leaves and puree the blanched leaves with green chilli, ginger and garlic.
2. In a kadai heat 2 tbsp oil and add cumin seeds,cinnamon, cardamom, cloves, bay leaf and saute till they become fragrant.
3. Add the finely chopped onions and cook till they turn pink in color.
4. Once the onion turn brown add ginger paste and garlic paste.
5. Now add the finely chopped tomatoes and cook till they turn mushy.
6. Once the tomatoes turn mushy, add the chopped mushrooms and cook till they release water and cook till all the water dries up.
7. Now add 1 tsp crushed kasuri methi.
8. Add turmeric powder, chilli powder and garam masala.
9. Add the spinach puree add the water and and let it come to a boil.
10. Add the required amount of salt and fresh cream.

Paneer Butter Masala

Another restaurant type curry easily made at home with minimum ingredients. Another recipe picked from Veg Recipes of India.

Ingredients :
Paneer : 200- 250 gms
Butter : 2 tbsp
Bay Leaf : 1
Ginger :1 inch
Garlic : 5 to 6 pods
Tomato : 4 to 5 (blanched and pureed)
Green Chilli : 2 - 3
Cashew : 8- 10 (soaked in hot water and ground into paste)
Sugar : 1/4 tsp
Salt according to Taste
Kasuri Methi : 2 tsp crushed with palms
Coriander Leaves : for garnishing (1 tbsp)

Procedure :

1. Heat butter in a pan and add bay leaf and let it cook till it is fragrant.
2. Add ginger garlic paste and saute for 10-15sec.
3. Add tomato puree and saute till it leaves oil on the sides.
4. Add red chilli powder and cashew paste.
5. Add water and let it come to a boil.
6. Add salt, sugar and green chilli followed by paneer cubes.
7. Let it cook for 2 to 3 minutes. Add crushed kasuri methi and garam masala and stir well.
8. Garnish with coriander leaves and serve hot with chapati/ naan.

Butter Chicken Masala

This is another dish I tried from the blog food bound. And I relished the taste as if I have eaten it from a restaurant.

Ingredients :

Marination Step 1 : (For 30 minutes)

Chicken : 500 gms
Oil : 2 tsp
Lemon Juice : 1 tbsp
Chilli Powder : 1 tsp
Coriander Powder :1 tsp
Garam Masala : 1 tsp

Marination Step 2 : (For 2 to 3 hours)

Yoghurt : 1 cup

For Gravy :
Ginger Garlic Paste : 1tbsp
Green Chilli : 2
Red Chilli Powder : 1tsp
Salt according to Taste
Cardamom : 2 pods
Tomatoes : 6
Cashew Nuts : 10 (Soaked and ground into paste)
Sugar : 1/2 tsp
Cream : 3 tbsp or Milk : 3/4 cup
Fenugreek Leaves/ Kasoori Methi : 2 tbsp
Butter : 4 tbsp
Oil : 1 tsp

Procedure :
1. Marinate the chicken according to that given in Marination Step 1 for half an hour and prick the chicken pieces with fork so that it is well marinated.
2. Now marinate with yogurt and marinate in the refrigerator for 3 to 4 hours.
3. Once you take the chicken put you can either bake the chicken at 350 F for 20 to 25 minutes on each side.
4. Or cook the chicken on a skillet for 5 to 10 minutes. (make sure that the chicken doesn't become hard).
5. Blanch, peel and puree the tomatoes and keep it aside.
6. Heat a deep bottomed pan add 1 tsp oil and 1 tbsp butter, followed by ginger garlic paste. Cook till the smell of the paste disappears.
7. Add the green chilli and cardamom pods followed by pureed tomato.
8. Add the kashmiri chilli powder and cook till the oil leaves the side. Now add the cashewnut paste.
9. Simmer and add the sugar and 2 tbsp butter.  (if adding milk add now or move onto step 10).
10. Check for the seasoning and add salt, followed by cooked chicken.
11. Add the crushed kasuri methi and cream. (If adding milk add after step 9 and cook for 5 min).

Trevti Dal

I love Gujrathi food. Every time I see the scene in 3 Idiots where Kareena Kapoor talks about the strange Gujrathi food I laugh my ass off.  Khakra, Fafda, Dhokla, Thepla. But then konkani food also has some very funny names. All are so different to hear about. This is another dal without onion or garlic. Its also called Trevti because it has 3 dals combined together.

Ingredients :
Chana Dal : 1/3 cup
Moong Dal : 1/3 cup
Toor Dal/ Masoor Dal : 1/3 cup
Turmeric Powder : 1 tsp
Salt according to Taste
Lemon Juice : 1 tsp


Tempering Ingredients :
Oil : 2 tbsp
Cumin Seeds : 1 tsp
Bay Leaves :1
Red Chili : 2
Asafoetida : a pinch
Ginger : 1 inch (finely Chopped)
Green Chili : 2-3 (finely Chopped)
Tomato : 1/3 cup
Red Chilli Powder : 1 tsp

Procedure :
1. Wash all the dals (Chana Dal, Moong Dal and Toor dal) and cook in a pressure cooker with a pinch of turmeric, sufficient water and salt for 8 to 9 whistles so that the dal is well cooked.
2. The dal would be well cooked and smashed by now.
3. Temper with all the ingredients given under tempering and pour on the cooked dal.
4. Garnish with lemon juice and serve hot.