Chilli prawns

The chilli prawn was an absolute ripper of a dish that I made today.

Ma if you are reading this, then you must know that I did nothing but replicate exactly how you would have made this at home.

To make this you would need,

500 gms king prawns, one tablespoon of chilli flakes, 4 cloves garlic (finely chopped), 5 green chillies finely chopped, one onion finely chopped, a sprinkle of corn flour and bread crumbs, two teaspoons of soya sauce Juice from one lemon fully squeezed, two teaspoon of chilli garlic sauce, one teaspoon chilli powder and salt and vinegar as per taste.


Peel and devein the prawns neatly. Then add one teaspoon each of soya sauce, vinegar and chilli garlic sauce to the prawns. Mix well. Taste the mixture and only then add salt as the sauces are salty. Add the chilli powder and lime juice to it. Now just sprinkle the cornflour and bread crumbs over the prawn mixture and set aside for around twenty minutes.

After the prawns are marinated for twenty minutes, they must be deep fried in a hot pan of oil until brown and semi cooked in texture. Drain all the oil from the prawns and set aside. Now heat a pan of oil and sauté the chopped onions and garlic. The finer they are chopped, the more flavour they would release. Now add the green chillies chopped and fry for some more time.  Here add the remaining one spoon of soya sauce and chilli garlic sauce. Also add the chilli flakes and let the mixture simmer until semi dry.Now you can just add the fried prawns and toss the pan so that the prawns are coated with the chilli mixture. Cook for 3 to 5 mts and garnish with a last dose of chopped green chillies.

You can serve this simply as an entrée or a starter or along with rice or noodles.


Toffee topped peaches

It was truly depressing, to have maggi for lunch. (no offense to Nestle and Co), but seriously who has maggi on Diwali?? Apparently I do..

And so as a tribute to all the Diwali festivities back home and also to soothen the sweet tooth in me, I made a cracking dessert called ‘Toffee topped peaches”. I learnt it from my Pakistani friend Sakina , who I think is the queen of dessert making. This dessert is simple and easy to make and light on the calories..

To make this you would need: 4-5 fresh peaches ( or canned), 4 to 5 spoons of demerara  sugar, 250 ml Whipped cream (double), Sugar caramel (for topping, optional)

Procedure: Slice the peaches and set aside in the bowl. Whip cream until thick and pour on the peaches. Sprinkle the Demerara sugar on the mixture lightly, till the cream layer is covered.Allow this to mixture to freeze for at least  two hours.. The cream must be thickened and peaches must be semi frozen to get the best result.  The sugar layer must be hard and crispy when you taste it

Just before serving, place the bowl of dessert in to a grill for a few minutes until the sugar melts.

Serve as it is with melted sugar caramel or any other desert topping of your choice.

Goan Prawn Curry

If you are a seafood lover like me, then one thing you would have to agree with is that the Goans are the masters in preparing it. Nowhere have I seen different variants of seafood prepared to perfection than in the shacks of the numerous beaches of Goa. I miss the shacks and the food they serve.

This is just one attempt of trying to relive those delicious days of holidaying in Goa

You would need: 500gms raw tiger prawns, 1 large onion (thinly sliced) 
2 tbsp chopped ginger,
2 green chillies, chopped ,turmeric
1 tsp ground coriander
1 tsp ground cumin 
1 tsp chilli powder
 2 or three spoons of coconut cream
2 tbsp sieved tamarind
 coconut milk


Coat the prawns with turmeric and salt and fry the prawns in oil so that they are semi cooked. Set this aside.  Heat oil in a cooking pan. Add the sliced onion, and fry for 10 minutes until soft. Add the ginger and green chilli and fry for 1 minute. Add the turmeric, coriander, cumin and chilli powder. Mix well. Now, add the coconut cream and cook until the oil separates out from the mix. After this , add the tamarind and coconut milk and bring the sauce to the boil. Reduce the heat and simmer gently for 15 minutes.Now add the fried prawns into the sauce, add salt to taste and gently simmer until the prawns are cooked  for about 5 minutes.The gravy can be as per your choice of consistency.

Garnish, if you like, with chopped coriander, and serve with rice.

This recipe is for a friend who promised to try it someday.  Although I must warn those with a spicy palate, that this only has pepper in the name of spice…

You will need:

Spaghetti  or Fettuccine, 4 or 5 garlic’s chopped, 1 carrot chopped, a handful of peas and half a broccoli cut in medium sized florets. (you can add any other vegetables of your choice like capsicum or beans too)

For the sauce: Half cup milk, one cheese cube grated, two spoons full of light mayonnaise ,a sprinkle of parsley and Dilli each, crushed pepper powder, salt to taste  and olive oil or butter.

Procedure: Boil the spaghetti in a big saucepan filled with salted water until its cooked to its normal size. Drain the water once done and set aside.

Meanwhile, take a pan and heat oil or butter, add the cloves of garlic and toss for a few minutes. Now add the peas, broccoli and carrots and stir fry for few minutes until semi cooked. Now add half cup milk and let it simmer in the vegetable mix. When it thickens, add two spoons of mayonnaise and on cube of grated cheese. And stir for a few minuets. Now add the crushed pepper powder, a little of parsley and dilli to flavour the sauce.

Once it is thickened as per your preference, add the drained spaghetti and mix it well with the sauce and vegetables. Sprinkle some olive oil ,and another dose of pepper and parsley. Mix for a few minutes till the spaghetti is dipped well in the sauce.

Serve with salad of your choice.

Pudina Chicken

I promised my friends that I would make chicken curry post the navrathri hiatus. So here you go. Pudina Chicken.

To make this you will need:

Chicken breasts/legs – 1 kg, Pudina paste (mint)- one whole bunch, coriander one bunch, 4 cloves of garlic, 2 onions (chopped),garam masala -one spoon, dhaniya powder – 2 spoon, ginger paste 2 spoon, 6 green chillies ,curd –4 or 5 spoons, salt and chilli powder as per taste.


Marinate the chicken with curd, chilli powder ,ginger paste & salt for at least one hour. Then heat oil in a pan and fry the onions along with garlic cloves, green chillies and dhania powder till the mixture is golden brown. Now add the pudina paste & fry it along with the garam masala for a few minutes on low flame. Then add the marinated chicken and pour in a little more oil so that the masala doesn’t stick to the bottom of the pan. Fry for a few minutes and then add water as per the amount of gravy you want and let it simmer. . Put on the lid and let it cook till the chicken is tender. Garnish with coriander.

Serve it with rice or rotis.

Sooji Ka Halwa

This is only sweet dish that I could make on Dusshera, owing to impatient flatmates who couldn’t wait for anything elaborate. A drastic contrast to what we would have made back home. But you see, you cant celebrate a bengali festival without a sweet dish. Absolutely cant. So Sooji ka halwa it was. Quick and easy, yet sweet and savouring.

You would need:

1 cup semolina/Sooji

½ ltr Milk

Sugar as per taste(5-6 spoons)

Elaichi powder grounded

2 spoons of ghee

Roasted Cashewnuts

A handful of raisins


Roast the semolina in a pan with one spoon of ghee, until its light brown in colour..

Meanwhile in another pan, boil the milk along with the sugar and grounded elaichi powder and raisins. Boil it until the milk is thick and semi condensed. Once this is done, add the roasted semolina and mix simultaneously so that no lumps are formed. Mix it to the consistency that you prefer your halwa to be.

Garnish it with cashew nuts roasted in ghee and serve it hot.

Rajma Chawal

Standing in a warm steamy kitchen, with fragrant fumes of onion and tomato gravy, rising from a bubbling pan, will make you’ll feel cosy and hungry… And so I believe making  Rajma Chawal is an ideal job to do on a cold, and windy evening.

Agreed it takes time and effort ( you have to soak it overnight)…but the end product in which, I am yet to achieve absolute perfection, is always better than the tinned rajma cans in Tescos.

You would need:

Rajma 1 cup (soak it over night), 1 large Onion, 1 Tomato, 4-5 Green chillies, 1 tsp Ginger Garlic paste , Red chilli powder 1 tsp, Turmeric Powder 1/2 tsp, Coriander powder 1 tsp, Garam masala Powder 1 tsp., and Rajma masala 1 tsp (I have the MDH one), Oil, and Salt (as per taste)


Soak rajma in water overnight.Before you start making it, Pressure cook the rajma until tenderCut onion, tomato and green chilli. Grind it in mixer along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brownAdd red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well and fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.Now, add cooked rajma (along with the water in which it was cooked). Also add the rajma masala. Stir well and cook over medium heat for 5-7 minutes.

This has to be served with rice! Or else your are being unfair to the punjabis of the world. For rajam chawal I believe, is truly their speciality.