Goan Prawn Curry Recipe|| Goan Shrimp curry|| Indian masala shrimp curry

Goan Prawn Curry Recipe

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

5-6 peppercorns

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

sugar-1 tsp

salt to taste


  1. First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
  2.  Chop up a medium onion and saute it in a tsp of oil till golden brown.
  3. 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.
  4. 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.
  5. Then add the onion and curry leaves and fry till the onions turn translucent.
  6. Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
  7. Then add the prawns and stir well. Fry them in this masala for two minutes.
  8. Add a cup of water and season with a tsp of sugar and salt to taste.
  9. Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
  10. Add a whole green chilly. This gives the curry good flavor!
  11. 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.
  12. Always keep tasting and balance out the flavors with salt and sugar.
  13. Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
Goan Prawn Curry Recipe
Take all grinding ingredients in a grinder and blend to a fine paste

Goan Prawn Curry Recipe
Saute one medium onion till golden brown
Goan Prawn Curry Recipe
Blend the onion and the grinding ingredients to a paste with a little water
Goan Prawn Curry Recipe
Chop another onion for the curry
Goan Prawn Curry Recipe
To a tbsp of oil crackle 1/2 tsp of mustard seeds and add ginger juliennes. Then saute the onion till translucent and add the curry leaves.
Goan Prawn Curry Recipe
Add the ground paste and fry on a low flame for 5-7 minutes till oil seperates. The masala will change colour.
Goan Prawn Curry Recipe
Add the prawns and give it a good stir for 2 minutes
Goan Prawn Curry Recipe
Add a cup of water and season with salt and a tsp of sugar. Cover and cook for 10 minutes. Add a whole green chilly to the curry for flavor
Goan Prawn Curry Recipe
Your delicious prawn curry is ready to be served. Enjoy

Lemon Bundt Cake

Lemon bundt cake

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.

Recipe source: Lemon Yogurt cake with citrus lemon icing


Maida flour/ All purpose flour – 1 1/4 cup

Sugar- 3/4 cup


baking powder- 1 tsp

baking soda- 1/2 tsp

Yogurt- 3 tbsp

Butter- 100 gms

lemon juice- juice of 1 and 1/2 lime ( 2 tbsp)

lemon zest- zest of 2 limes

1 tsp vanilla extract/essence

1/4 tsp salt

For Citrus Lemon Icing:-

1 cup icing sugar

lemon juice- 1 1/2 tsp

lemon zest-1 tsp

milk- 1 tbsp of adjust it


  1. Preheat the oven to 180 degree C. Butter a bundt pan and dust it with flour.
  2. Take flour, baking soda, salt and baking powder in a sieve and sift it.
  3. Take butter,sugar and vanilla in a bowl and beat it till it becomes light and fluffy. Around 8 minutes.
  4. Add in eggs and beat it well on medium speed for another 5-7 minutes till its pale.
  5. Add in the lime juice, zest and yogurt and beat it for another minute.
  6. And in the flour mixture and fold it in with a spatula or beat on low speed for 30 seconds till just combined.
  7. 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.
  8. 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.
  9. Once the cake is completely cooled, drizzle the icing on the cake and sprinkle the lemon zest on top
  10. Ta-da, its ready to be devoured!
Lemon bundt cake
Sift flour, baking powder, bakimg soda and salt
Lemon bundt cake
Cream together sugar, butter and vanilla extract
Lemon bundt cake
Add in eggs and beat till light and fluffy
Lemon bundt cake
Add in the yogurt, lime juice and zest
Lemon bundt cake
Beat in the dry ingredients
Lemon bundt cake
This is what the final mixture looks like
Lemon bundt cake
Spoon mixture into prepared cake tin and bake at 180C for 40-45 minutes until a skewer inserted comes out clean
Lemon bundt cake
When the cake is inverted into a plate and has completely cooled down start preparing the icing. Mix icing sugar with lemon juice and mix. Then add milk a little at a time
Lemon bundt cake
This is what the final icing mixture looks like
Lemon bundt cake
Sprinkle the lemon zest onto the icing. Your cake is ready


Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.

Recipe source: Matar Paneer


200 gms cottage cheese/paneer cubed

200 gms packet of frozen peas

2 medium carrots chopped into bite sized pieces

1 cup water

1/2 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chilly powder

1 tsp of garam masala/paneer masala

1/2 tsp sugar

salt to taste

1 tbsp of kasuri methi

Ingredients to be ground into a paste:-

3 medium tomatoes

1 medium onion

1 green chilly

1/2 inch ginger

8-10 cloves of garlic

2 tablespoons chopped coriander leaves

10-12 whole cashews

4-5 peppercorns

2-3 cloves

1/2 inch cinnamon stick

1 tsp coriander seeds


  1. Start by grinding the ingredients to a fine paste. I used very little water.
  2. Lightly fry the paneer till a little golden brown in a tsp of oil.
  3. Heat 1 tbsp of ghee
  4. Add the cumin seeds and fry for 30 seconds till they splutter
  5. Add the ground masala paste and fry on a low/medium flame for 10 minutes or so till the oil separates.
  6. Add all the dry spice powders and stir well for another 2-3 minutes.
  7. Then add the peas and carrots and stir well. Add the cup of water along with salt and sugar to taste.
  8. Cover and cook till the vegetables are done. This should take 15 minutes.
  9. Add the paneer cubes and stir well. Simmer for 5 minutes. Finally, add the dried kasuri methi leaves and stir well.
  10. Serve with rotis or jeera rice
Matar paneer
Grind all ingredients to a fine paste. Use little water
Matar paneer
Lightly fry the paneer in a tsp of oil till it gets nice and golden
Matar paneer
Chop carrots and wash peas. I used frozen peas
Matar paneer
In a tbsp of ghee, crackle half a tsp of cumin seeds
Matar paneer
Add the ground paste and stir for 10 minutes till the oil seperates. Then add the dry spice powders
Matar paneer
Add the cooked vegetables and stir well. Then add a cup of water and cover and cook on a low flame till the veggies are tender
Matar paneer
After adding the water, add a tbsp of kasuri methi as well. This gives the gravy good flavor
Matar paneer
Add the paneer once the veggies are cooked and mix lightly. Cover and cook on a low flame for another 5 minutes
Matar paneer
Your delicious paneer gravy is ready to eat! Best served with chapati or jeera rice

The most simple chicken curry ever!

This is one recipe that was made very often at home when I was a child. It is simple,easy to make but taste absolutely delicious.

It takes hardly 5-6 ingredients


500 gms chicken legs

15-20 cloves of garlic chopped (the more garlic the better)

2 green chillies choppes

1 tsp of cumin seeds

1 tbsp of ginger garlic paste

1 tsp of turmeric powder

salt and pepper to taste.


  1. Start off by cleaning the chicken well and then applying salt to taste,ginger garlic paste and turmeric powder. Set aside. You can marinate this or use it straight away.
  2. Chop the green chilies and garlic.
  3. In a pan heat 2 tablespoons of ghee and add the cumin seeds.When they crackle, add the garlic and green chilies and saute for sometime.
  4. Then add the chicken and fry on a low flame turning on both sides for 10-15 minutes. The chicken should sear and fry well. Add some pepper and give it a good stir.
  5. Then add 1 cup of hot water and cover and cook for a further 15-20 minutes until the chicken is done.
  6. Taste best with rice!

Simple chicken curry
Apply turmeric powder,salt and ginger garlic paste

Simple chicken curry
Heat 2 tbsp of ghee and crackle a tsp of cumin seeds. Then add chopped garlic and green chilies. I chopped one green chilly and kept one whole to reduce the spiciness

Simple chicken curry
Add the chicken and fry for 10-15 minutes turning on both sides

Simple chicken curry
Add a cup of hot water and cover and cook for another 15-20 minutes till done

Chicken Skewers

Tried out the urban platter cajun spice seasoning!

While browsing through Amazon,something I do almost everyday, I came across this spice mix by the brand urban platter and after reading almost 5 star reviews on it, I decided that I had to try it.

So what I used in this recipe was 500gms of boneless chicken legs, that I washed ,cleaned and cut into strips, to which I added 4 teaspoons of this spice mix.

You do not need to add anything else besides this,even salt as this seasoning already has salt added to it.

I then put them on bamboo skewers and baked them in the oven for 40 minutes.

The result turned out like restaurant style chicken skewers. This spice mix was something different and unlike any of the run of the mill spice masalas you get in the indian stores.

The only gripe with this was that it was a little on the spicy side and I found it to be a little too hot even for someone like me who loves their spice.

So the next time I try it I would add 3 teaspoons instead of 4.

Urban Platter Cajun Spice Seasoning
Marinated chicken legs(boneless) overnight with cajun seasoning

Urban Platter Cajun Spice Seasoning

Urban Platter Cajun Spice Seasoning
Baked at 180C for 40 minutes. Check after the 30 minute mark if they are done

Best ever Oatmeal Cookies

Best ever oatmeal cookies

On my cookie craving, I came across this recipe on the bigger bolder baking site and decided to try it. I substituted cranberries instead of raisins because that’s what I had on hand. These turned out delicious and they were absolutely spot on! I altered the measurement of sugar and it was just right.

Recipe Source: Gemma’s best ever oatmeal cookies


1/2 cup butter room temperature(100 gms)

3/4 cup brown sugar

2 tbsp white sugar

1 tsp vanilla

1 egg

3/4 cup maida flour(white flour)

1 teaspoon cinnamon

1/2 tsp salt(skip salt if using salted butter)

1/2 tsp baking soda

1 1/2 cups oats

1/2 cup cranberries


  1. Preheat oven to 180C. Line a cookie sheet with parchment paper and set aside.
  2. Combine the flour, salt, cinnamon and baking soda.
  3. In a large bowl cream together the butter,white and brown sugar.Once light and fluffy add in the egg and vanilla and whip well until combined.
  4. Fold in the dry ingredients with a spatula. Do not overmix.
  5. Fold in the oats and raisins.
  6. No need to chill in the fridge
  7. Using a tablespoon measure scooped heaped tablespoons of the cookie dough on the lined baking sheet leaving space between each cookie.
  8. Bake for 15-20 minutes. Check after 10 minutes as every oven temperature is different. They should be slightly soft in the middle.
  9. Allow to cool before eating!
  10. Store in an airtight container for 2-3 days at room temperature.

Best ever oatmeal cookies
Add all dry ingredients in a bowl. Flour,cinnamon,salt and baking soda

Best ever oatmeal cookies
Cream 100gms of room temperature butter for a minute

Best ever oatmeal cookies
Add the sugars and cream till light and fluffy

Best ever oatmeal cookies
Add the egg and vanilla and whip till well combined. Fold in the dry ingredients.

Best ever oatmeal cookies
Mix in the cranberries and oats

Best ever oatmeal cookies
Add a tablespoon measure on the lined baking sheet. i got 24 cookies

Best ever oatmeal cookies
Bake at 180C for 15-20 minutes. Check after the 10 minute mark


Chicken and Veg Casserole

Chicken Casserole

This is a one pot meal that would be perfect for Thanksgiving! It is hearty,filling and loaded with veggies and protein


3 boneless chicken legs

6 medium tomatoes

8-10 garlic cloves

1 medium onion

200gms mozarella cheese

pizza mix or italian mix to taste

salt,pepper to taste

1 tsp of red chilly flakes

1 cup of pasta uncooked

1 zucchini

200 gms button mushrooms


  1. Start by chopping the zucchini and mushrooms
  2. Deseed the tomatoes and cut them into rough chunks. Puree them in a food processor
  3. Chop the garlic and onion
  4. In a saucepan add a tbsp of butter( I used the garlic butter from Amul) and add the garlic to the pan. Once the garlic becomes golden brown add the onion and fry till the onion turns translucent.
  5. Add the chopped zucchini and mushroom and saute for 8-10 minutes.
  6. Add the tomato puree and let it come to a boil, simmer for 5 minutes. Add a tbsp of pizza mix and the chilly flakes.
  7. Season the boneless chicken legs with salt and pepper and fry them in a pan till it gets lightly brown on both sides. We only want to seal the chicken here.
  8. Add the chicken pieces to the tomato and veg mixture along with half a cup of water and salt and pepper to taste.
  9. Cover and cook on a low flame for 40 minutes.
  10. After that take the boneless chicken legs out and shred them into tiny pieces. Add them back into the saucepan.
  11. Boil a cup of pasta as per package instructions and drain. Add this cooked pasta to the saucepan
  12. Grate the 200 gms of mozarella cheese and add this to the saucepan as well. Give it a good mix and let the entire mixture cook on a low heat for 2-3 minutes.
  13. Put in a casserole dish and bake in the oven for 10-15 mins at 180C.
  14. Your delicious bake is ready.

Chicken Casserole
  Chop up an onion and around 10-12 garlic cloves  

Chicken Casserole
Chop up one medium zucchini and 200 gms of white button mushrooms     

Chicken Casserole
Chop and deseed 6 medium tomatoes and puree with a tsp of sugar and salt to taste

Chicken Casserole
Add a knob of butter to a saucepan and saute the onions and garlic till the onion turns golden brown

Chicken Casserole

Chicken Casserole
Add the tomato puree and a tbsp of pizza seasoning and let it cook on low flame for 5 minutes

Chicken Casserole
Add the zucchini and mushrooms and mix for 2 minutes

Chicken Casserole
Sear 3 boneless chicken legs on both sides and season them well with salt and pepper

Chicken Casserole
Add the boneless chicken legs to the saucepan and cover and cook on a low-medium flame alongwith half cup of water for 45 minutes


Chicken Casserole
Remove the chicken after 45 minutes and shred into small pieces. Add the pieces back into the saucepan

Chicken Casserole
Grate 200 gms of mozarella cheese and set aside

Chicken Casserole
Mix in the boiled pasta to the pan

Chicken Casserole
Add in the grated cheese and stir everything in till well incorporated

Chicken Casserole
Put in a 9 by 13 inch casserole dish and bake with a foil covering it for 15-20 minutes

Chicken Casserole

Chicken Casserole
This is perfect even the next day as leftovers!

Maggi noodles Ramen Recipe




350gms chicken legs cut into pieces

1 bay leaf

1 onion

10-15 garlic cloves

4-5 peppercorns

salt to taste

1 packet maggi noodles

1 carrot

3 sprigs spring onions


  1. Wash the chicken well and put a tsp of salt. Keep aside
  2. In a pressure cooker, heat a tbsp of oil/butter and add a bay leaf, few peppercorns and the garlic and onion. Fry till the onion turns translucent.
  3. Add the chicken and fry for 5-7 minutes till it turns white.
  4. Add 1 and a half litre of water to the chicken, cover and cook on a low flame for 10-12 minutes. Switch off flame and let the pressure release naturally.
  5. After this remove the chicken pieces and debone the chicken. You will see that the chicken just falls off easily from the bone. Put the chicken pieces back into the pressure cooker. Your broth is ready.
  6. I used around 1 cup of this broth for the maggi ramen and added another one cup of water. When this came to a boil, I added the tastemaker and the noodles and simmered for two minutes.
  7. I also added some chopped spring onions and a carrot.
  8. You can add pretty much any vegetables you like but make sure you boil them for the required time in the broth.

In a tbsp of oil saute 4-5 peppercorns, 1 bay leaf,10-15 garlic cloves and 1 onion till it turns translucent

Add 350gms of chopped chicken legs and fry till the chicken turns white

Add 350gms of chopped chicken legs and fry till the chicken turns white
Add 1 and a 1/2 litre of water and pressure cook the chicken on a low flame for 12-15 minutes. Let the cooker depressurize and then open the cooker and debone the chicken. Put the chicken back into the cooker. Your broth is ready





Maggi noodles style ramen
In a another utensil add 1 cup of broth with chicken pieces and another cup of water. Bring this to a boil.

Maggi noodles style ramen
Once the broth comes to a boil, add the maggi tastemaker and the noodles. Cook on low flame for two minutes. I stirred in a finely chopped carrot and a few sprigs of spring onion


Chicken Malaiwala Recipe

Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.

Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.

Recipe source: Archanas kitchen


500 gms chicken legs

4 tsp ginger garlic paste

2 tablespoons fresh cream

12-15 almonds made into a paste

1/2 tsp lemon juice

1/2 tsp black pepper powder

1 onion sliced

1/2 cup cream

1 cup milk

3 cardamon(elaichi powder)

1 inch cinnamon stick

2 bay leaves

1 tablespoon kasuri methi

salt to taste

ghee as required


  1. Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
  2. Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
  3. Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
  4. I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
  5. Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
  6. As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.

Chicken malaiwala recipe
have marinated the chicken with salt,pepper,ginger garlic paste,ground almonds,fresh cream,lime juice and kept for two hours


Goan Recheado Masala Recipe

This is a very famous masala that every goan family will probably have their own version of! It is mostly used to apply to seafood while frying.

It is sweet,spicy and tangy at the same time.


Recheado Masala

11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)

3-4 cloves

2 one inch pieces of cinnamon

3 green cardamon

12-15 small cloves of garlic or use 8 big cloves

1/2 tsp cumin seeds

1/2 tsp turmeric powder

4-5 peppercorns

1 onion fried till golden brown

1 ball tamarind(a tbsp of tamarind paste)

1 tbsp vinegar

4 tbsp of sugar

salt to taste


1.Start by chopping up an onion and frying till golden brown.

2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.

3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.

4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.

5. Store in a sterilized, airtight container in the fridge. This should keep for around a week

Goan Recheado masala recipe
Fry one onion till golden brown

Goan Recheado masala recipe
Add the chilies and all the rest of the ingredients to the grinder including 1 tbsp of vinegar, 1 tbsp of tamarind and 5-6 tbsp of water to emulsify it into a fine paste. Add the onion to this mix as well.

Goan Recheado masala recipe
Put this paste back on the pan for a couple of minutes on low flame