Start off by cleaning and deveining the prawns. Add salt,pepper and turmeric and set aside.
Wash the kashmiri chiilies and add them to a blender along with the other ingredients given for blending. Add a few tablespoons of water and grind to a fine paste.
In a pan heat 2 teaspoons of coconut oil and fry the onions till translucent. Add the tomatoes and cook till mushy.
Add the prawns and stir well and fry for exactly two minutes. Then add the ground paste and fry for 5-7 minutes till the masala changes colour.
Then add one and a half cup of water to the blender jar and add that into the curry and give everything a good mix. Adjust salt and add in a teaspoon of sugar to balance out the flavour. Cover on cook on a medium to low flame for 8 minutes. Add the slit green chillies and give it a good stir.
Your delicious,tangy and spicy prawn curry is ready. Taste best with steamed rice.
A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.
Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.
2 cups poha
1 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
1 tsp grated ginger
1 medium onion chopped
1 potato boiled and cut into cubes
small bunch of coriander leaves
1/4 tsp of hing(asafoetida)
1 green chilly chopped
3 tbsp of peanuts roasted
1 tablespoon jaggery powder or brown sugar
salt to taste
Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.
Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger
In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).
Add the onion and green chilly and fry till the onion turns translucent.
Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.
Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.
Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.
Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!
I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.
This recipe is very easy to put together especially if you prepare the rice in advance.
These muffins are truly rich,chocolatey and decadent. If you want a chocolate overload then this is a winner. There is nothing healthy about them but the flavour makes up for it. The muffins turned out perfectly and had a nice dense bite to them.
2 teaspoons vanilla extract
100 gms butter melted and cooled
1 cup buttermilk( I used the Amul tetrapack) 200 ml
1 3/4 cups maida flour/ refined flour
2/3 cup cocoa powder
1 cup brown sugar
1/4 cup white sugar powdered
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
110 gms milk chocolate cut into chunks
Line a muffin pan with liners and heat oven to 180C. I got a total of 14 muffins.
Melt the butter and let it cool.
Whisk together the eggs,buttermilk and vanilla extract.
In a large bowl, whisk together all the dry ingredients. The flour,cocoa powder,brown sugar,powdered white sugar,baking soda,baking powder and salt. Stir all the ingredients together till well combined.
Add the wet ingredients to the dry mixture and add the melted butter and chocolate chips in. Reserve some chocolate chips for the topping. Mix with a spatula or spoon till just combined. It doesn’t matter if the batter remains lumpy…thats good!
Fill each muffin case till 3/4 full and add a few chocolate chunks to the top. Bake at 180C for 12-15 minutes on the middle rack.
Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle!
For Grinding to a paste:-
1/2 cup of grated coconut
1 medium onion fried to golden brown
1/2 tsp of turmeric powder
1/2 tsp of cumin seeds
1 small knob of tamarind
1 tsp of coriander seeds
5 garlic cloves
4 kashmiri chillies( washed and cut in half)
3 tbsp water for grinding
For the Curry:-
20 medium prawns cleaned and deveined to which I have added a half tsp of
salt and 1/2 tsp of turmeric powder
1/2 tsp of mustard seeds
1 medium onion sliced
8-10 curry leaves
ginger julienned(fine strips) around a tbsp
1 whole green chilly
1 cup of water
salt to taste
First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
Chop up a medium onion and saute it in a tsp of oil till golden brown.
Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
Then add the onion and curry leaves and fry till the onions turn translucent.
Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
Then add the prawns and stir well. Fry them in this masala for two minutes.
Add a cup of water and season with a tsp of sugar and salt to taste.
Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
Add a whole green chilly. This gives the curry good flavor!
At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
Always keep tasting and balance out the flavors with salt and sugar.
Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
This is one cake that you cant mess up and is perfect if your trying to bake a cake for the first time. This is the one you need to start with! Not only is it simple and easy to make but it is super delicious and looks enticing like you’ve been slaving away for hours to create something looking so pretty.
Preheat the oven to 180 degree C. Butter a bundt pan and dust it with flour.
Take flour, baking soda, salt and baking powder in a sieve and sift it.
Take butter,sugar and vanilla in a bowl and beat it till it becomes light and fluffy. Around 8 minutes.
Add in eggs and beat it well on medium speed for another 5-7 minutes till its pale.
Add in the lime juice, zest and yogurt and beat it for another minute.
And in the flour mixture and fold it in with a spatula or beat on low speed for 30 seconds till just combined.
Pour this into the tin and bake for 40-45 minutes till the cake is done..insert a skewer and check. The cake should leave the side. When it cools invert it into a plate, it should come out easily.
Prepare the icing mixing in the sugar, lime juice and milk a little at a time till you reach the desired consistency. I mixed this in with a spoon. It takes a bit of work to incorporate it in the beginning but then with the addition of a tsp of milk at a time it all comes together.
Once the cake is completely cooled, drizzle the icing on the cake and sprinkle the lemon zest on top