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Saturday, 3 November, 2007

Kerala Prawn Curry

1. 1 kg prawns
2. 1 tin coconut milk (425 gm)
3. 2 inch ginger cut into thin julienne pieces
4. 6 clove garlic cut into thin julienne pieces
5. 8 green chillies sliced
6. 3 shallots (small onions)sliced
7. 1tsp mustard
8. 1 and a half tsp turmeric
9. salt as required
10. Oil 1tblsp


  • Marinate the prawns with 1 tsp turmeric and salt for half an hour.
  • Heat the oil and splutter the mustard seeds. Put in the sliced shallots, ginger and garlic and saute for a minute or two. Put in some curry leaves and the rest of the turmeric.
  • Add the marinated prawns and cook till almost done and water from the prawns have evaporated.
  • Add the green chillies and cook for further one minute.
  • Add the coconut milk and heat for a minute.
  • Do not boil it.
  • Serve with plain rice.

Friday, 2 November, 2007

Chicken Curry


1. 1 kg chicken cut into pieces
2. 2 onions thinly sliced
3. 1 inch ginger
4. 6 cloves garlic
5. salt as required
6. coriander powder 1 and a half tblsp
7. chilli sauce 1tblsp
8. ready made chicken masala 2 tblsp
9. 4 green chillies
10. 1/2 cup yogurt
11. 1/2 tsp turmeric
12. 1/2 tsp chilli powder
13. 2 tomatoes
14. oil for sauteing


  • Marinate the chicken pieces with yogurt, turmeric, chillipowder and chilli sauce for 1 hour.
  • Saute the onions, green chillies, ginger and garlic until brown.
  • Grind coriander powder and chicken masala together. Then add the tomatoes and grind till all of this forms a mixture.
  • Put this into the already done oil mixture and cook until the oil starts appearing on top and gives out a good colour.
  • Add the marinated pieces of chicken and cook keeping it covered until it is done.
  • Sprinkle coriander leaves and serve.
  • Good with chappatis and plain rice.

Thursday, 1 November, 2007

Easy Avial


1. 1/2 kg thick julienne cut vegetables (like beans, drumsticks, brinjals, carrots, potatoes, cucumber, onion)
2. 1/2 tsp chilli powder
3. 1/2 tsp turmeric powder
4. 3 green chillies
5. 1 cup fresh or 1/2 cup dessicated coconut
6. 1/4 cup yogurt
7. 2 dsp. oil
8. A few curry leaves
9. Salt


  • Grind coconut coarsely with the turmeric and chilli powder.

  • Boil all the vegetables in the microwave for 5 minutes. Add the green chillies, curry leaves, salt and the coconut mixture and microwave for another 3 minutes.

  • Lastly, take it out add the yogurt, oil and mix.

  • Your Avial is ready for serving, adjust salt before serving.

Wednesday, 31 October, 2007

Cauliflower Chappati (Taken from Vanitha Magazine)


1. Wheat flour-3 cups
2. Maida-1cup
3. Salt- as per taste
4. Milk-1 and 3/4 cup
5. Ghee for frying
6. Oil- 3tblsp
7. Cumin- 1tsp
8. Onion grated 2tblsp
9. Green chillies cut into small pieces-2
Coriander leaves-1 tblsp
Grated Cauliflower-4 cups

  • Heat oil in a heavy bottomed pan and put in the cumin seeds, until it splutters.
  • Saute the onions in it.
  • Add the green chillies, coriander leaves, grated cauliflower and salt to the above and heat it for one minute.
  • Mix all the items from 1 to 4 and knead it into a dough.
  • Divide the cauliflower mixture and the dough into eight equal part.
  • Roll the dough into thin chappatis.
  • Put the mixture into the middle of the chappati and close it from all sides.
  • Roll this again into a chappati without putting pressure.
  • Fry it on a pan applying ghee on both sides.