Prawn Masala Fry

Prawn Masala Fry - 1You Need:

15 medium sized prawns cleaned

  • 2-3 tsp (or to taste) bafat powder
  • 1 tsp cumin/jeera powder
  • 3/4th tsp ginger paste
  • 1/4 tsp garlic paste
  • 1 tsp (approx) vinegar or 1 tsp thick tamarind juice
  • 2-3 tsp rice flour/powder (adjust according to the masala required)
  • 2-3 tbsp coconut oil
  • salt to taste
  • 3 sprigs (approx 30 leaves) kadipatta/curry leaves

1. Marinate the prawns with the salt, bafat powder, jeera powder, ginger-garlic paste, vinegar (or tamarind juice), rice flour, 1 tbsp oil and 1 sprig of curry leaves finely chopped. Keep aside for 10-15minutes.
2. In a frying pan put the marinated prawns with 1 cup of water and bring it to a boil. Reduce the flame to a medium high and let the prawns cook until the masala thickens. Leave the pan uncovered.
3. Transfer the prawns and its masala to one side of the pan and in the center of the pan pour the remaining 2 tbsp oil and the curry leaves (do not chop). Let the oil heat up a bit and then mix everything together and simmer for 2-3 minutes till the oil separates from the masala. When masala turns semi thick turn off the flame. If you don’t need a thick masala continue to simmer/fry for another 2 minutes so that the masala fries some more.
4. Serve hot with rice or Neer Dosa

Nutrition Facts
Per 1 portion (300 g)

Amount % Daily Value*
Calories 307
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 227mg 76%
Sodium 231mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 16%
Sugars 4g
Protein 33g 66%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



1 cup Cream of wheat
1 Onion cut lengthwise
1 teaspoon Salt
¼ teaspoon Mustard seeds
? teaspoon Urad dal
1 Cashew-nut
¼ Lemon
½ cup Peas
1 clove Garlic
1/10″ piece Ginger
1 Green chili cut into small pieces.


1. Fry cream of wheat on a dry pan for 5 minutes and set aside.
2. Put two tablespoons of oil in a pan and heat.
3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till
mustard seeds stop splitting.
4. Add the onion, chili, and ginger and fry till the onion turns brown.
5. Add cream of wheat and fry for 3-5 minutes.
6. Add salt and peas.
7. Add two cups of boiling water and stir for 2 minutes. (Switch o the
stove as soon as the water is poured.)UPMA1
8. Cover the vessel for 4 minutes. Add lime if needed.

Peppers & Potato Curry

Peppers & Potato CurryIngredients:

  • 1 lb. green bell peppers, sliced fine
  • 1 onion, pureed
  • 1 tomato, pureed
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 2 tsp. turmeric powder
  • 1 tsp. chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 lb. potatoes, cooked and cubed
  • 1 tsp. salt or to taste Cilantro/coriander leaves
  • 2 tbsp. oil


Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers, turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.



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Paneer – Cottage Cheese curry



  • 1 lb. cottage cheese
  • 1 tbsp. oil
  • 1 large onion, pureed
  • 1 large tomato, pureed
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1/2 tsp. each cumin, coriander, turmeric and chilli powders.
  • 1 tsp. green chilli, chopped fine
  • 1 tsp. salt or to taste coriander leaves


Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before serving. High

Mixed Vegetable Curry

You Need:

mixed veg

  • 6 small onions, quartered
  • 6 small tomatoes, quartered
  • 6 cauliflower
  • 6 baby potatoes
  • 1/2 lb. chickpeas
  • 1/2  tsp. turmeric powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tbsp. oil
  • 1 tsp. salt or to taste

fry the onions,turmeric powder, ginger and garlic, tomatoes and potatoes for five minutes in a  frying pan  Next, add the cauliflower florets, chickpeas and salt. Cook till done.

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Cauliflower & Potato curry

Cauliflower & Potato curryYou Need:

  • 1 lb. cauliflower
  • 3 medium  onions chopped fine
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1 tsp. turmeric
  • 1 tsp. chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 large potato, cooked and cubed
  • 1 tsp. salt or to taste
  •  coriander leaves
  • 1 tbsp. oil

Fry the onions, ginger and garlic, chopped coriander together with cumin and coriander powders for five minutes in  a  frying pan and . Add potato, cauliflower, turmeric and chilli powders and salt together with half a cup of warm water and cook on medium low heat for 15-17 minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with coriander leaves.

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Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.
Preparation and cooking time: 15 minutes.
Serves four.Tandoori King Prawns

Remove shells and beards from the prawns, wash and drain.
In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated.
There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.
Preheat your oven to the maximum temperate.
Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.Tandoori King Prawns1
Bake near the top of the oven for 7-8 minutes.
Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce
Note. Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once.
Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.


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Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi throughout the country; this recipe produces by far the best I have ever eaten. It serves eight.
Preparation and cooking time: 1hr 30 minutes approx.


  • 4 pints (2¼ litres) whole milk
  • 12 green cardamoms
  • 10 tablespoons granulated sugar
  • 3 tablespoons flaked almonds
  • ½ pint (275ml) single cream
  • 2 tablespoons finely chopped unsalted pistachios

Bring the milk to the boil in a heavy pot. Turn down the heat so as to allow the milk to simmer vigorously without boiling over.
The milk must reduce considerably, to about one third of its original amount. Stir frequently as the milk simmers, incorporating the skin which forms on the top, and scrape and stir the milk that dries and sticks to the sides of the pot.
While the milk is simmering, take the seeds out of the cardamom pods and grind finely. Stir them into the milk.
When the milk has reduced sufficiently, stir in the sugar and the almonds. Simmer for 2-3 minutes until the sugar dissolves completely.Kulfi1
Take the milk off the heat and allow it to cool slightly. Stir in the cream and half the pistachios.
Put it into a square or rectangular vessel that will allow the mixture to sit 2-3 inches (5-7.5cm) deep. Cool completely. Cover and place in the fridge for about 30 minutes. Sprinkle over the remaining pistachios and return to the freezer until set. Remove the kulfi from the freezer 15 minutes before serving and cut into ½ inch (1cm) cubes.


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Gulab Jamons

These are very light, soft, sponge-like sweets soaked in a light, flavoured syrup. They are easy to make and a delicious conclusion to a spicy meal. Serve warm or cold.
Allow three to four per person and sprinkle with a little brandy for a really special sweet.Gulab Jamons
Makes 16.
Preparation and cooking time: 30 minutes approx.
For syrup:

  • 8 oz (225g) granulated sugar
  • 6 green cardamoms
  • 4 cups water

For Jamons:

  • 6 tablespoons full fat milk powder
  • 2 tablespoons self-raising flour
  • 1 tablespoon melted butter
  • A little cold milk to bind
  • Oil for deep frying
  • Gulab Jamons2

Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn down the heat and simmer the syrup for about 15 minutes.
Meanwhile sift the milk powder and flour into a bowl. Add the melted butter and rub into mixture with fingertips until it resembles fine breadcrumbs.
Add the milk a little at a time, drawing in the mixture to form a soft dough.
Put the oil on to heat and divide the dough into 16 parts. Roll each one out in the palms of your hands into a little ball.
The syrup should be ready by now. Take it off the heat so that it may cool slightly before having the jamons out into it.

Test the oil by putting in one ball of dough. The oil must only just be hot enough to make the dough rise to the surface after a few seconds and to fry it very gently. Adjust as necessary.
When the oil is at the right heat, put in as many balls of dough as your pan or karahi will easily take.
Move the pan about carefully to keep the jamons moving until they rise to the surface of the oil.
When they are at the surface keep moving them about with a slotted spoon to ensure that they cook evenly.
The jamons will almost double in size as they are cooking and will turn a deep, golden brown colour. This should take about 4-5 minutes.

Gulab Jamons1
Drain on kitchen paper, allowing to cool for five minutes and drop them into the syrup.
The jamons will be very soft and easily broken until they have cooled, when the texture will become firmer.
Serve with a few tablespoons of the syrup for each person.


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