Malabar prawn curry


  • Prawns- 400 gms

  • Mustard seeds – ½ Tsp.

  • Curry leaves- (10-12)

  • Onion – 2 (Sliced)

  • Ginger – 1 tsp (Grated)

  • Chilli powder – ¾ tsp

  • Turmeric powder – ½ tsp, coriander powder – ½ tsp limejuice – 1tsp

  • Tomatoes – 4 (Chopped)

  • Coconut milk – 400ml

  • Brown sugar – 1tsp

Method :- Heat oil in a large pan add mustard seeds , when they start to pop, add curry leaves. Add ginger and onions. Cook over low heat for 5 mints. Add chilli powder turmeric powder and coriander powder cooks all the spices for a minute. Add tomatoes. Let it cook for some time. Add coconut milk to it. Let it simmer for 10 mints. Add limejuice and brown sugar. Mix well. Add prawns to it and let it cook for 3-4 mints. Garnish with fresh coriander leaves and serve  with rice.


Roasted garlic potatoes

Ingredients :-

  • Potatoes (medium size) -6-7

  • Butter – 4 tbsp

  • Cheese – 1 cup

  • Black pepper – 1 tsp

  • Garlic – 1  tbsp (Minced)

  • Paprika – 1 tbsp

  • Mixed herb seasoning – 1 tsp

Method :- Preheat oven to 200C. Cut a thin slice off the bottom of each potato to make it stable. Cut potatoes cross wise into very thin slices, keeping the base intact. Pour melted butter on top of potatoes and between the slices. In a bowl, combine cheese, garlic, paprika, black pepper, salt and mixed herb seasoning. Sprinkle the mixture over potatoes and in between the slices. Bake In the oven for 40 minutes until cooked thoroughly. Serve immediately.

Sweet Tomato chutney


  • Tomatoes(red)-6 nos
  • Oil-1 tbsp
  • Fennel seeds-1tbsp
  • Cumin seeds-1/2 tsp
  • Red chilly dry-1(whole)
  • Asfoetida-a pinch
  • Cashew nuts-1tbsp(chopped)
  • Raisins-1tbsp
  • Salt-1/4tsp
  • Sugar-2tbsp


Cut tomatoes into thin slices. Divide Fennel seeds into two equal parts. Roast one portion of fennel seeds and powder it.

Heat oil in a wok.Add dry red chilly,Asafoetida ,cumin seeds and remaining fennel seeds.Let it splutter. Now add tomatoes.cook for a while and then add cashews, raisins and salt.Cover and let it simmer until tomatoes turn soft. Remove the lid and add sugar. Cover again until the chutney becomes thick. Turn off the gas and add powdered fennel seeds and mix it evenly. Our mouth watering tomato chutney is ready to eat. Enjoy with parathas or dal rice.

Chia seeds breakfast



  • Slim milk – 1 cup

  • Vanilla extract –  1/2tsp

  • Chia seeds – 1/3 cup

  • Coconut (shredded) – 1 tbsp(roasted)

  • Apple chopped – 1

  • Cinnamon powder – 1 tsp

  •  Nuts-2-3tsp


Mix milk & vanilla extract in a sauce pan and warm over low heat for 2-3 minutes. Add chia seeds to a bowl, Add warm milk to your bowl Top with roasted coconut apple slices & cinnamon powder and nuts.

If you don’t want it warm simply mix milk with coconut chia seeds and apple & cinnamon keep it for 10-15 minutes & your new go – to healthy breakfast is ready.

Moong dal panniyaram

Ingredients :-

  • Green Moong dal – 1 cup
  • Rice flour – ½ cup
  • Onions -1 (Finely chopped)
  • Green Chilly – 1 (Finely chopped)
  • Ginger – 2 tsp
  • Baking Soda – a pinch
  • Salt as per taste

Method :

Wash and drain moong dal well. Soak it overnight  or for 5-6 hours. Drain the water and grind it by adding little water at a time.

Add rice flour to it consistency of batter should be thicker than dosa batter. Add salt, green chilly, ginger and onions to it. Add baking soda and mix well. Keep it for     10-15 mins. Heat the pan nicely. Oil it well. Put one spoon of mixture in to every mould lower the heat.

Cover mould with a lid. After 2-3 minutes with a fork, change the sides of batter.

Serve hot with chutney of your choice.

* Rice flour helps it to remain crisp and does not let it stick to bottom.

Chicken cacciatore

Ingredients :-

  • Chicken – ½ Kg (Boneless)
  • Garlic – 2tbsp
  • Mushrooms – 10
  • Onion – 01
  • Oregano- 1 tsp
  • Basil – 2 tsp
  • Pasley – 2 tsp
  • Tomato paste – 4 tsp
  • Tomato chopped – 3
  • Olives – ½ Cup
  • Chilly flakes – ½ tsp
  • Bell Pepper – 1 small
  • Salt and pepper to season
  • Red wine – 1 cup

Method :- Season chicken with salt and pepper. Heat oil in a pan. Add crushed garlic until fragrant. Add crushed garlic until fragrant. Add onions, mushrooms ,peppers and herbs and cook for 5 mins. Add the chicken and sear on both the sides. Until golden brown pour in the wine and allow it to simmer for   5-6 minutes. Add crushed tomatoes, tomato paste and chilly flakes. Season with salt and pepper to your taste. Cover the lid and let it cook for 10 mins olives and serve immediately.

Chicken bharta

Ingredients :-

Minced Chicken – 250 gms

Cloves – 4

Peppercorns – 4

Cinnamon – 1” sticks

Cardamom (Black) – 2

Green Cardamom – 2

Bay leaf – 1

Kassori Methi – 1 tsp

Onion – 1 (Chopped)

Ginger Garlic Paste – 1 tsp

Turmeric Powder – ¼ tsp

Red Chilly powder – 1 tsp

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Tomato puree – 2 tsp

Fresh cream – ¼ cup

Sugar – ¼ tsp

Garam Masala powder – 1 tsp


Method :- In a pan heat 2 tbsp of butter and add cardamom, cinnamon, cloves peppercorns to it and fry for a minute. Add ginger garlic paste and fry. Add onions to it and fry until it turns pink in colour. Add all dry spice powders and sauté for a minute. Add chicken and sauté well. Add Kasoori methi. Add tomato puree and cook for another 2 mins. Add salt and sugar and adjust the taste. Cook till chicken is done. Lastly add cashew paste. Cook for 1 min. Top it with 1 tbsp butter. Serve hot with chapattis or naan.