Neethu's Kitchen To Yours: 2010

Tuesday, November 30, 2010

Grab some finger Licking Crab Roast from My Kitchen ;)


1 Kg Crab, cut and cleaned
4 small onions
2 tomatoes
2 large chillies
1 tsp ginger paste
1 1/2 tsp garlic paste
1 sprig Curry leaves
2 Tsp chilly powder
3 Tsp Coriander powder
1/2 tsp pepper powder
1/2 tsp chicken masala
1/2 tsp turmeric powder 
1/2 tsp garam masala
1 tsp curd
1/2 tsp fresh lemon juice
2 tblsp Coconut oil
some coriander leaves finely chopped
2 tsp salt or according to your taste


1. Fill water in a boiling pot and add the crabs. Also add  a pinch of turmeric, salt and pepper. Let it boil for 15 minutes or until the crab shells turn orangish. Keep aside 2 to 3 scoops of crab water and drain the rest.

2. Add some oil in another pan and saute the onions, ginger, garlic, curry leaves until they turn golden brown for about 6 - 7 minutes. Add the chopped tomatoes and saute for another 3 minutes.

3. Make a paste of the masalas with warm water and mix it well with the sauteed mixture for about a minute.

4. Take 2 scoops of the crab water from the boiling crab and let it boil. Then add the cooked crab and mix well. Close the lid for 3 minutes. Add curd and then keep stirring until you get a thick brownish consistency. Sprinkle some coriander leaves and lemon juice.

I heart Crab roast soooooo much and I prefer it really HOT! Finger licking "you dont wanna stop"Good...yep yep yep! Oh,  here is a tip. Add more pepper to neutralize the cholesterol content in crab ;)...Now go make it and Enjoy it as much as I do ;)

Sunday, November 21, 2010

KFC look a like...I call it NRC...Neethu Rava Chicken!..


1 kg Chicken, cut in to medium pieces
1 tsp turmeric powder
1  tblsp chilly powder
2 tblsp coriander powder
1 tsp pepper powder
2 tblsp curd
1 tsp ginger paste
1 tsp garlic paste

Fry Mix:

1 cup rava
1/2 tsp chillypowder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
1/4 cup water
Salt as needed
Salt as needed


1. Marinate the chicken with the above ingredients for  about 30 mins.

2. Add 1/4 cup water and let it cook the chicken in medium heat for about 20 mins. 

3. Make the rava fry Mix. Dip the chicken pieces in the mixture and pan fry ( since its been already cooked, you dont have to worry cooking it ...Just wait till it turns crispy brown.

Enjoy it with toasted bread and butter....And ofcourse some veggies! 

Wednesday, June 30, 2010

Chicken Fry



10 Chicken DrumSticks, Skin peeled
1 1/2 tsp ginger
3/4 Tsp Garlic
2 tblsp Chilly Powder
1 tsp Garam Masala
1/2 tsp Turmeric powder
1 tsp Pepper powder
2 tsp fresh lemon Juice
1 sprig curry leaves
Oil for frying


1 large onion thinly sliced
4 chillies slit


1. Clean the drumsticks and pat dry with paper towel. Make a marinade ( from the marinade ingriedients) and apply it on the chicken pieces. Let it stay over night, otherwise minimum of 2 hrs is a must for good taste.

2. Add oil in pan amd fry the curry leaves. keep it aside. Fry the chicken until it is brown and well done on both sides. Keep aside.

3. In the same oil, saute the onions until they turn golden brown or until they caramelize. Saute for about 6 to 7 minutes. Add the chillies and the fried curry leaves. Saute for 2 minutes.

4. Add the fried chicken and mix them well for about 5 minutes. Keep stirring for 5 minutes so that they dont stick to the pan. Sprinkle lemon juice and close the pan with a lid. Let it sit for 5 to 10 minutes before serving.

This fry is my personal favorite with Mutton Biriyani , salad and pappad :)

Wednesday, June 23, 2010

Shrimp Vada (vegetarians can substitute it with Mushrooms)


1 1/2 pound shrimps, deviened and cleaned
1/2 tsp turmeric powder
8 chillies
2 tblsp ginger
1 sprig curry leaves, finely chopped
5 pearl onions


1. Add onions, chillies, ginger, curry leaves in a food processor and blend

2. Squeeze the excess water from the shrimp and blend it again in the food processor along with onion mixture.

3. Transfer into a bowl. Add turmeric and salt. Mix them well.

4. Make 8 patties. Wet the hands each time you make patties that way it doesnt stick to your hands and comes out in  good shape.

5. Heat oil in a pan for deep frying. Fry each side for 5 minutes until golden brown.

TIP: Be careful while adding salt. I ve made mistakes :(. So start off with adding very little and keep adding until you reached the desired saltiness. Any seafood, requires a cautionary SALT ALERT. So Watch out!! You dont want to raise your guests Blood Pressure =P

 Oh and Serve this with Indian tea :)

Tuesday, June 22, 2010

30 minutes Chettinad Chicken exclusively in Neethu's Kitchen! YOU MUST TRY THIS ONE....Truly a DELISH and so soo sooo EASY TO MAKE!


1 pound chicken
1/4 tsp turmeric powder
9-10 red chillies
1/2 tblsp fennel seeds
1 cup finely chopped onions
1 cup finely chopped tomatoes
2 tblsp oil
1/2  tsp lemon juice 


1.Marinate the chicken with Salt and turmeric. Keep aside.
2. Add oil in a pan. Then add fennel seeds and broken red chillies. Saute for 1 minute. Do not burn them.
3. Add onions and saute for another 4 minutes until they become brown.
4. Add the tomatoes and saute for 3 minutes or until they have blended well like the picture below.

5. Add the marinated chicken and mix them properly. Sprinkle hot water once in a while ( i had to do around 3 times, depending on the pan you use)  when sauteing the chicken. Keep it on medium high and  let the chicken turn brown.  Keep stirring the chicken so that they dont stick to the pan. If they do, you can add little bit of oil at the end. This would take around 10 to 15 minutes. Switch off the stove and sprinkle some fresh lemon juice and some cilantro leaves for garnish.

OMG! This dish is perfect as an appetizer or even with rice and yoghurt. My favorite is to have this with a cocktail. The Sweet and then the spicy combination is just YUUUUUUM and to die for!!...Thanks to my mom for this recipe :)

Wednesday, June 16, 2010

Delish Orange Ecstasy


1 can ( 14 oz) sweetened condensed milk
1 cup heavy whipping cream
1 1/2 tblsp unflavored gelatin
1/2 tsp Orange Zest
1 1/2 cups orange juice
Orange Cups (Optional)


1. Stir the gelatin with orange juice continuously until it dissolves thoroughly.

2. Beat the whipping cream until it becomes double the amount and creamy.

3. Mix the condensed milk, orange juice, orange zest in the whipped cream slowly until you see no lumps.

4.  Let it set for 8- 10 hrs. Pour the mix in orange cups or small dessert bowls.

How to prepare the Orange Cups

Squeeze out the juice from half the orange and remove all the pulp left. Clean the inside well. Sprinkle some sugar and refrigerate them for 30 minutes. Then pour the Orange Delight Mix into these cups for serving :)...(Show the guests u've got some style BABY..;)...)

This is a creamy dessert with a little tangy taste. My friends love it with small slices of oranges mixed with it or even peaches or even mixed fruits. Trust me, you are not going to be satisfied with just one cup. I wasn't ;)...Look AT IT, How could you be? =P.

Tuesday, June 15, 2010

Delish Chicken Ulathiyathu


1 1/2 pounds Chicken
2-3 tblsp lightly roasted Coriander powder
2 tsp lightly roasted chilly powder
1/2 tsp turmeric
1/2 -3/4 tsp pepper powder
Salt, according to taste
3 tblsp coconut oil
1 large onion, thinly sliced
4 chillies, slit
5 garlic cloves, Minced
2 tblsp Ginger, Minced
2 sprigs curry leaves
1tsp + 1/4 tsp garam masala


1. Marinate the chicken with coriander powder, chilly powder, pepper powder and salt. Keep aside for 30 minutes.

2. Heat oil in a large pan, add onions in low medium heat. Saute till they caramelize and add 1 sprig curry leaves along with the onion. Saute for 1 minute. Remove everything and keep aside in a plate.

3. Add ginger, garlic and chillies to the pan. Saute for about 1 minute or until they turn golden brown. Add the marinated chicken and mix well. Cook it covered for about 15 minutes in medium heat by the end of which the chicken would have produced some water.

4. Add 1 sprig of curry leaves , 1tsp garam masala and little salt. Mix them all well and cook it covered with a lid on low heat to do the slow cooking for about another 10 minutes.

5. Add the caramlezied onions and blend them all together without breaking the chicken. Keep stirring to avoid the meat sticking to the pan.When the chicken looks dried or the chicken looks well coated on the meat, add 1/4 tsp garam masala and stir gently again for 2 minutes.

6. Switch off the stove and cover the chicken. Let it rest for another 25 minutes.

Serve it with roti or rice with yoghurt :)

Sunday, June 13, 2010

Kerala Fish Curry With some Secret tips! ;)


6- 7 slices of cleaned fish( I used  Tilapia, You can use any fish of your choice like King Fish or Salmon)
8 Small Onions, sliced
4 chillies
1 small piece Ginger,sliced
3 Tblsp Coconut oil
1 cup thin coconut Milk ( Munnam Paal)
3/4 Thin Coconut Milk ( Randam Paal)
1/4 Thick Coconut Milk ( Onnam Paal)
2 tsp chilly powder
3/4 tsp coriander powder
1 tsp pepper powder
1 Sprig Curry Leaves
2-3 pieces of Kodam Pulli , Soaked in little hot water(Gamboge)
Sea Salt, according to your taste


1. Clean the fish well with  little turmeric to avoid fish smell.

2. Crush Ginger, chillies and onions together seperately.

3.  Add chilly powder, coriander powder and pepper powder to 1 cup coconut milk seperately.Mix well.

4.Take a earthenware ( Curry chatti), add coconut oil, sea salt and crushed ginger, chillies and onions. Crush them with your hands for 30 seconds. Add Kudam-pulli water along with the 2 small Kodam Pulli pieces. Then add the 1 cup coconut milk (with the spice mix) and then the 3/4 cup coconut milk. Mix everything well.

5. Switch on the stove ( Only now....Secret#1) at medium heat and let the above mix come to a boil. Let it boil for 5 minutes. Add the fish and let it cook for another 10 minutes or until you see a thin layer of oil on the sides. ( While it is boiling, check the level of sourness and adjust by adding or removing the pieces of Kudam- Puli). DO NOT COVER with  a lid (Secret #2;)...).

6.  Reduce the heat to low flame.Add the 3rd coconut milk in circular motion. Let it cook for 3 - 5 minutes. Just 1 minute before switching off the stove,add the curry leaves on top.

7. Do not cover the chatti with a lid until the curry cools down ( Secret#3 ;)...).

I love it with Tapioca or White rice :). Everytime my mom makes me this, i could hog and hog forever!! Hope you all will love it as much as I do :) And Yea, ur welcome!! ;-D

Friday, June 11, 2010

1 month Anniversary and a HUGE TOAST to my blog ;)

First, Cheers and Bravo to Neethu's Kitchen for completing 1 month of Blogging Glory and cooking (( Pat on my shoulder:D,,yea yea!!)) 

Second, Thanks to all my followers, friends and family for all the criticism, support and confidence. Most importantly, trying out all my delish recipes, posting their experiences and telling me how they enjoyed making it (( Pat on my shoulder Again ;D))

Third, Sorry for not cooking up any vegetarian dishes, in spite of all the constant requests. The reason being that I am a unskilled vegetarian cook. Humph!! But dont you worry, I promise Neethu's kitchen will cook up some yummylicious veggie dishes this month. :)

Lastly, My favorite quote, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating" food from Neethu's Kitchen! Weeeeeeeeeee!! ~Luciano Pavarotti and William Wright Pavarotti 

Bon Apetite and Have A Great Weekend! :)

Monday, June 7, 2010

Delish Tiramisu


8 egg yolks
500 ml Heavy whipped cream
750 gms Mascarpone cheese
2 cups Strong expresso coffee
1/2 cup sugar
1 1/2 cup Marsala wine
2 tblsp sugar
2 packets Sponge fingers or biscuits of your choice (Make sure its less sweet)
3 tblsp Kahlua


1. Seperate the egg yolks. Beat the egg yolks with 1/2 cup of sugar. Beat it till they become very thick around 8 minutes. Transfer to another bowl that you can use on a double boiler. Mix Marsala wine to the egg mix and keep stiring till smooth and creamy. There is should be no granules from the sugar. And then stir again for 7 minutes on medium heat. Transfer to a ice bowl and stir it well again until it cools down.

2. Beat the cream until its nice and thick.

3. Mix mascarpone cheese and blend them together until it becomes smooth. There should be no lumpy bits.

4. Mix the egg mix with the mascarpone and mix them evenly. Now add the cream to the mixture.  Make sure that they are  well mixed.

5. Mix espresso coffee with sugar, 1 cup of marsala wine and 3 tblsp of Kahlua and stir them well.

6. Dip the fingers in the coffee mix for 2 seconds and layer them in a desert bowl (large one). Then pour in some coffee mix if you feel its not soft. Then add half of the tiramisu cream on top of the biscuits. Then start on the next layer and finish it with the rest of the tiramisu mix. Cover it with foil paper and let it stay over night.

7. Dust it with cocoa powder and shredded chocolate.

( if u dont use wine, add 1/2 cup extra coffee instead)

Wednesday, June 2, 2010

Delish Tangy Coconut Chicken Curry

  • 1 1/2 pound chicken breast, cut into 1 1/2 inch pieces
  • 4 tblsp Olive oil
  • 1 Large red onion, cut into thin wedges
  • 4 chillies, slit
  • 2 cloves garlic, finely chopped
  • 2 inch ginger, thinly sliced
  • 1/4 cup lemon juice
  • 1/2 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp mustard seeds
  • 1/2 cup unsweetened coconut milk


1. Heat 2 tblsp of the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes

2. Add the chillies, ginger, garlic and lemon juice and cook for 5 minutes. Transfer to a plate.

3. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through for about 4 minutes.

4. Add the chilly powder,coriander, cumin and mustard seeds and stir for 2 minutes.

5. Add the onion mixture, 1/2 cup water and simmer for 6- 8 minutes. reduce the heat and then add cocount milk and simmer for another 2 minutes.

Tastes better with White rice and yoghurt :)

Tuesday, May 25, 2010

Delish Mutton Stew


2 Pounds Mutton
2 Tblsp  ginger, finely chopped 
2 Tblsp  garlic, finely chopped
10  green chillies slit
1 tsp pepper
2 sprigs of curry leaves
1 medium size potato
1 Large onion, thinly sliced
1 - 1 1/2 cup thin coconut milk
3/4 thick coconut milk
4 cardamom
2 cloves
2 Bay leaves
1 cinnamon stick
6 -8 pepper corns
Salt to taste


1. Pressure cook mutton with ginger, garlic, chillies, pepper and salt for about  30 -45 minutes in 1/2 to 1 cup water.

2. Then cook the mutton uncovered for another 10 minutes.

3. Cut the potato into cubes ( skin removed)  and cook the potatoes in little water in the microwave for 7- 8 minutes

4. Heat oil in a pan. Add cinnamon, cardamom, cloves, bay leaves. Saute for 30 sec. Add onions and curry leaves till it becomes transparent.

5. Add the mutton mix, curry leaves and potato all at once. Stir gently. Now add the thin coconut milk. Cook uncovered for 10 - 15 minutes in medium heat.

6. Reduce to low heat and add thick coconut milk. Let it cook for 3 to 4 minutes. Add some curry leaves and then stir gently.

Serve it with Kerala Appam.

Bon Appetite :)    

Wednesday, May 19, 2010

Easy to Make Egg Curry/ Roast


6 eggs, boiled, peeled and halved
1 large onion
2 tomato ( medium sized)
5 chillies
2 tsp chilly powder
1/2 tsp turmeric
1 tsp coriander powder
1/4 cup water
1/4 tsp garam masala.
3 tblsp vegatable oil
10 curry leaves


1. Cook the egg in boiling water for 15 minutes. Tip: Add Salt to the water so that the eggs doesn't break.

2. In a pan, add 3 tblsp oil.  Add onions and Saute until transparent for 5 to 6 minutes.

3. Add chillies and curry leaves. Saute for 1 minute. Then add sliced tomatoes.

4. Saute the tomatoes until they all blend together and the oil starts to see from the sides of the pan.

5.  Add chilly powder, turmeric powder and coriander powder. Saute for 2 minutes. Reduce the heat to medium low.Add 1/4 cup water. Let it boil. Add salt according to your taste. Add the eggs and stir for 1 minute.

6. Add garam masala at the end. Stir gently without breaking the eggs for  another 2 minutes.

Serve it with roti or poori :)

Monday, May 17, 2010

Easy to make Nadaan (Traditional) Kerala Style Chemeen (Shrimp) Biriyani....(for vegans also)

This is a easy, quick recipe to follow when you have your friends come over on a short notice. Something that all mallus and non mallus will love...( umm...I hope =P). Vegetarians can substitute the shrimp with carrots, beans and peas and Voila you have a vegetable easy is that! ;-)...


2 cups Basmati rice
2 Pounds Shrimp, cleaned and Deveined
1 large onions
6 Chillies ( according to your spice level)
1 tbslp ginger
1 tblsp garlic
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp coriander powder
2 tsp lemon juice
1/2 cup coriander leaves, chopped or 1 whole bunch
2 bay leaves
5 pepper corns
1 cinnamon stick
3 cloves
2 cardomoms
1tsp ghee (optional)

*Vegans (substitute for Shrimp)

1/2 cup carrots
1/2 cup beans
1/4  cup peas

Boil the vegetables in boiling water for 5 minutes and follow the recipe below. Drain and Keep Aside.


Biriyani Rice

1. Wash Basmati rice. Drain and pat dry the rice with a paper towel.
2.Add 2 tblsp oil in a pan, add half onion and saute until transparent.
3. Fry the rice for 2 mins. Add 3 3/4 cups water. Allow it to boil and then add a pinch of salt. cook for 6 to 8 minutes covered tightly. Do not open the lid for 30 minutes.

Masala Mix

1. Marinate the shrimp with turmeric and chilly powder for 15- 30 minutes.
2. Grind ginger, garlic and chillies into a paste and keep aside
3. In a pan, add 3 tblsp vegetable oil, fry the shrimp for 4 minutes on each side. Keep aside.
4. In the same pan, add bay leaves, pepper corns, cloves, cardommom, cinnamon stick. Stir for 30 secs. Add  chopped onions. Saute for 4 minutes or until transparent. Then add the ginger-garlic-chillies paste and saute for 2 minutes.
5. Add coriander powder. Saute for 2 mins.
6.  Add 1/2 cup water. Bring to boil until the gravy becomes a little thick.Then add the fried shrimp, coriander leaves, lemon juice all at once. Again cook till the gravy becomes thick.

Layering the Biriyani

1. Pour one layer of rice and then the shrimp masala mix. Spread rest of the rice on the top and drizzle little ghee
2. Bake at 250 F for 45 minutes 
3. Let it stay untouched for another 30 minutes ( optional). But if your are in a hurry, you can ignore the 30 minutes wait as well.
4. Sprinkle fresh coriander leaves, stir the entire rice gently, mixing rice with the prawn masala.
5. Serve it with pickle, onion curd and pappadam.

Hope you all will enjoy it as much as our friends did :-).....And Remember, Always enjoy what you eat...Happy eating ;-)

Sunday, May 16, 2010

Mango Blueberry Cheese Cake for My 28th Birthday

  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  •  salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Boiling water, for roasting pan
Mango Blueberry Topping
  • 1 1/2 cups Mango
  • 1 1/2 cups Blueberry
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch

1. Preheat oven to 325 F. Coat 9 inch springform with cooking spray. Wrap exterior of pan with foil including the base

2. To make Crust, Stir butter, graham cracker crumbs, sugar, cinnamon, and a pinch of salt. Press firmly with hand into the bottom and sides of the pan around 3 inches. Keep it in the fridge for 15 minutes

3. Cheese Filling: Beat the cream cheese with a mixer on medium speed until fluffy. Add sour cream, sugar, eggs, lemon zest and vanilla. Beat in low speed and well combined. Pour into the chilled crust.

4. Set the springform pain in a large, shallow roasting pan. Place in oven. Add boiling water carefully to come halfway up sides of springform. Bake for about 1 hour 15 minutes or until the cheese cake is set. Let it cool down for 30 minutes without removing the springform from the roasting pan. Them remove cheesecake from the pan and refrigerate for 8 hrs, uncovered.

5. For the topping: Combine all ingredients in a saucepan over medium high heat. Bring it to simmer and cook until the berries and magoes break down, about 5 minutes. Let cool and refrigerate, covered.

6. Add the topping on the cheesecake. Run a knife around edge of cake and unmold.

When in Doubt, I go SHOE SHOPPING ;)

"Give a girl the right shoes, and she can conquer the world." - Marilyn Monroe.  So very True for ME!!As much as I love Food; I love Shoes.Im absolutely in love with my new pair of 1st white flats that i got today. LOOOUVE IT!! Don't You? ;)


Classic Beef Stew


2 Pounds Beef
1/2 Cup All Purpose Flour
1 large Onion
1/2 tsp turmeric powder
1tsp chilly powder
1 tsp coriander powder
1/2 Cup Tomato Paste
4 Small Potatoes
4 Ounces Baby Cut Carrots
1 cup Beef Broth
1/2 tblsp Kosher Salt
1/2 Tblsp Fresh Thyme leaves
1 Bay Leaf
1/2 cup Frozen peas


1. Heat oven to 350  F. Lightly coat the beef in the flour in the flour. Heat 3 tablespoons of the oil in a Dutch or a oven pan over medium -high heat.

2. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned,about 7 minutes per side. Transfer to a plate, set aside. Repeat with the remaining oil and beef.

3. Reduce heat to medium, add the onions, and cook for 10 mins. Add turmeric, chilly powder and coriander powder. Stir for 2 minutes.

4. Add the tomato paste and stir.  Add the beef, potatoes, carrots, broth, salt, thyme and bay leaf. You can add water also if you feel the consistency is thick. Cover and bring to a boil.Transfer to oven.

5.Cook until the beef is tender, 2 to 21/2 hours. Remove and discard the bay leaf. Add the peas and cook over medium -high heat for 3 minutes.

I had friends come over for dinner yesterday and they absolutely loved it. Have it with Kerala Ghee Rice and Yoghurt. Dont forget to try this DELISH stew!

Friday, May 14, 2010

Happy Birthday To me...I AM now Beautifully 28 :)

Yaaay! Happy Birthday To me. Thanks to all of you who have visited my blog and Keeping me encouraged to serve you with Delish Dishes. Its only been 3 days and I am showered with so much love and encouragement. Thank You So So So  much. I promise that i'll be posting atleast 4 recipes a week. And pls lemme know your suggestions or if you would like  me to try any new dishes. Umm, also, Vegans; I will be cooking some veggies next week. So Keep Visiting My Kitchen ;)

Wish me luck, prayers and love....


Neethu's Kitchen =P

Wednesday, May 12, 2010

Delish Shrimp roast in Skewer


For Marination and Frying:

  • 6 Large Shrimps
  • 1 tsp Chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp freshly ground pepper
  • 1 1/2 tsp freshly squeezed lemon Juice
  • Salt to Taste
  • 2 1/2 coconut oil
  • 6 wooden skewers
For Sauteing
  • 1 large onions
  • 4 pearl onions
  • I clove of garlic
  • 4 chillies , slit
  • 1 tsp ginger thinly sliced
  • 8 curry leaves
  • 2 tblsp coconut oil
  • Left over marinate mix


1. Make a marinade mix with chilly powder, turmeric powder, garam masala, pepper powder and lemon juice. Insert each  prawns into the skewer and leave it stay for 30 mins.

2. Heat oil in a pan and shallow fry the prawns till golden brown on each side. Keep Aside.

3.  Heat oil in another pan and Sautee onions till golden brown. Add chillies  and then add ginger and garlic sliced. Cook them till they turn more than golden brown. now add the leftover marinade. Mix well and sautee with the onion mix for another 2 mins or till the raw smell goes.

4. Reduce the heat to very low and add the prawns to the above mix and some curry leaves. Mix them well everything is blended well, slowly. Adjust salt to your taste.

I love to have this with chapati/Flat Bread or even poori :).....Happy Dinner :)

Delish Easy to Make Mango Pudding in 10 mins


1  Medium sized Mango
1/4 coconut milk, fresh
3 tblsp Vanilla ice-cream, (Preferably with Haagen Daaz, Vanilla Bean ice-cream)
1 tsp sugar or according to your taste.


1. Blend the mango in a food processor until puree.

2. Add coconut milk, ice cream and sugar. Blend well.

3. Serve in a desert bowl with sliced strawberries or any fruit or fruits of your choice. I like it with peaches and oranges too :)

4. Serve cold.

* The combination of mango and coconut milk is truly a DELISH! :)

Delish Chocolate Dipped Macaroons

  • Ingredients
  • 2 (7 to 8-ounce) packages sweetened shredded coconut
  • 2 ounces sweetened condensed milk
  • Pinch kosher salt
  • 1 teaspoon Vanilla extract
  • 4 large egg whites at room temperature
  • 5 ounces granulated sugar
  • 12 ounces semisweet chocolate chips
  • 1 ounce vegetable shortening


1. Preheat the oven to 325 degrees F.
2. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
3. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
4. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
5. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
6. Dip the cooled cookies in the chocolate mixture about 30 minutes.