Would you like to have a little spicy snack at tea time? That too, a traditional snack of my Grandma. I’m sharing this recipe with you to enjoy yourself.

Preparation Time: 25 mins	Recipe Servings: 4
Cooking Time: 25 mins	Download Recipe
Total Time: 50 mins

Ingredients for Prawn Pre-Preparation:

1. 1/2 cup Prawn
2. 1/2 tsp Turmeric Powder
3. 1/2 tsp Red Chilly Powder
4. Salt
5. Water

Ingredients for Onion Masala:

1. Seven medium finely chopped Onion
2. Three finely chopped Green Chilly
3. 1/4 tsp Turmeric Powder
4. Salt
5. 1/4 cup Coriander Leaves

Ingredients for Dough and Prawn Kozhukattai:

1. 1.5 cup Rice Flour
2. 2 tbsp Ghee
3. 3/4 tsp Salt
4. 1 cup Thick Coconut Milk
5. 1.5 tbsp Ghee

Step 1 – Prawn Pre-Preparation:

Let’s prepare fried prawns in this step. Take a vessel and get ready with 1/2 cup of prawn, 1/2 tsp of turmeric powder, 1/2 tsp of red chilly powder, and the required salt. Sprinkle some water to this mixture and mix it well. Turn on the flame with medium heat and cook for 5-6 minutes till the water dries. Don’t forget to stir it occasionally during the cooking time. Now Prawn pre-preparation is done, and keep the stuff aside.

Step 2 – Making Onion Masala:

Take 2 tbsp of Oil and heat it at medium heat. Add finely chopped seven onions and three green chilly. Mix it and add 1/4 tsp of turmeric powder with required salt. Fry it for 5 to 6 minutes till raw smell goes out. At the end of this step, add 1/4 cup of coriander leaves and mix it well. Turn off the flame as the onion masala is ready.

Step 3 – Dough Preparation:

This recipe is like a Bread. So let’s prepare dough for it. Take 1.5 cups of rice flour, 2 tbsp of ghee, and 3/4 tsp of salt in a vessel. Add the prepared prawn and onion masala to it. Mix it slightly. Initially, start adding 1/2 cup of thick coconut milk and knead it well with hand. Later add 1/4 cup of thick coconut milk each for two batches. The purpose of not adding in a go is to make like dough and not batter (liquid). No need to say further; knead it to make a dough at the end.

Step 4 – Makling Prawn Kozhukattai:

Take a pressure cooker and grease it with 1 tbsp of ghee. Dump the prepared dough with hand in such a way to get it as round shaped baked bread. Make 4 to 5 holes with a spoon so that the heat spreads quickly during cooking.

Apply rest of the 1/2 tsp of ghee on top. Close the lid without weight and cook for 25 minutes with low heat and turn off the flame. Let it cool down, and prawn kozhukattai is ready to enjoy!

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Why not try to make a Gravy out of fried Fish?. I mean, make fried Fish and put them into the gravy to taste differently.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 30 mins	Download Recipe
Total Time: 45 mins

Ingredients for Fried Fish:

1. Seven pieces Seer Fish/Vanjaram 
2. 2 tsp Red Chilly Powder
3. 1/4 tsp Salt
4. Oil [as preferred for frying]

Ingredients for Gravy Pre-Preparation:

1. 2 cups of Thick Coconut Milk
2. Thick Tamarind Extract
3. One Green Chilly [slit]
4. 1/2 chopped Tomato
5. 1/8 tsp Turmeric Powder
6. 1/4 tsp of Coriander Powder
7. 1.5 tsp of Red Chilly Powder

Ingredients for Fried Fish Gravy:

1. 4 tbsp Oil
2. Five medium finely chopped Onion
3. 2 Green Chilly with slit
4. 1/2 chopped Tomato
5. 1 tsp Red Chilly Powder
6. 2 tbsp Coriander Leaves

Step 1 – Frying the Fish:

Take a Seer Fish or otherwise called Vanjaram. Remove the head and cut it into medium-sized pieces. Any kind of Fish is sufficient for this recipe. Slit all the fish pieces to get the masala to be applied well. Add 2 tsp of red chilly powder, 1/4 tsp of salt, and a little water to make like a thick paste.

Apply this paste over all sides of the fish pieces. Take Oil in a pan and heat it at medium heat. Shallow fry the fish pieces, and the fried fish is ready.

Step 2 – Gravy Pre-Preparation:

Take 2 cups of thick coconut milk, 1/4 cup of extracted thick tamarind, one green chilly with slit, 1/2 chopped tomato, 1/8 tsp of turmeric powder, 1/4 tsp coriander powder, and 1.5 tsp of red chillly powder. Mix it well and keep the mixture aside for the next step.

Step 3 – Making fried Fish Gravy:

Turn on the flame with medium heat. Pour 4 tbsp of Oil in a vessel and heat it for a while. Get five onions, chop it finely and add it. Take two green chilly and 1/2 chopped tomato. Fry it for 5 to 6 minutes. Put 1 tsp of red chilly powder and cook for a minute.

Remember the pre-prepared gravy, pour that now. Cover the lid with a little open and cook for 5 minutes. Its time to add fried fish pieces one by one. Don’t forget to add some fish fried Oil to enhance the taste as it contains the fish flavor. Adding fried Oil is optional, of course. Finish with 2 tbsp of coriander leaves and mix it gently. Increase the flame at medium-high heat and cook for another 7 to 8 minutes. Scrap the edges with a spoon and Finally, simmer the flame, close the lid with a little open and let it go for another 10 minutes.

Turn off as the fried fish gravy is ready to enjoy!

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If you like to have a healthy breakfast, try this combo of Coconut Milk Porridge with Tamarind Sambal.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 22 mins	Download Recipe
Total Time: 37 mins

Ingredients for Coconut Milk Porridge:

1. 1/2 cup Rice
2. 1/2 tsp Fenugreek
3. 2 tbsp Moong Dal
4. Salt
5. Two medium sliced Onion
6. 10 to 15 pods Garlic
7. 1 tbsp crushed Ginger
8. 1 tbsp chopped Carrot
9. Two slit Green Chilly
10. 2 cup Water
11. 1.5 cups Thick Coconut Milk
12. 1/4 cup Drumstick Leaves

Ingredients for Tempering Process:

1. 1 tsp Ghee
2. 1/2 Fennel Seeds
3. One medium sliced Onion

Ingredients for Tamarind Sambal:

1. Two Dry Red Chilly
2. 1/4 cup Coconut
3. Tamarind [Small ball sized]
4. One roughly chopped Onion
5. 10 to 15 Curry Leaves

Step 1 – Porridge Pre-preparation

Take 1/2 cup of rice, 1/2 tsp of fenugreek, and 2 tbsp of moong dal. Wash this mixture and soak it for ten minutes with 1 cup of water. After the soaking process, break the rice with hands.

Get the pressure cooker and add the rice along with water and some required salt. Add two medium sliced onions, 10 to 15 skin removed pods of garlic, 1 tbsp of ginger, 1 tbsp of chopped carrot, two green chilly with slit, and 1/2 cup water. Get ready to cook in the next step.

Step 2 – Making Coconut Milk Porridge

Turn on the flame with medium heat and cook for two whistles. Open the lid and mash the cooked mixture well. Add 1/2 cup of water for making the porridge consistency.

Turn on the flame again at the same medium heat but without closing the lid this time. Right after the mixture starts boiling, add 1.5 cups of thick coconut milk and stir it well. Check the salt level and add some salt if required as per the expectation. In the end, add 1/4 cup of drumstick leaves, cook it for one minute and turn off the flame.

Step 3 – Tempering Process

Add 1 tsp of Ghee, 1/2 tsp of fennel seeds, and one medium sliced onion in a Pan. Fry the mixture for one minute. Add this tempered mixture to the porridge. Now Coconut Milk Porridge is ready.

Step 4 – Making Tamarind Sambal

Get two dry red chilly and roast it over the fire. You can roast it in a pan too. Grind 1/4 cup of coconut without water using Mixie. Add those dry chilies, small ball-sized tamarind, one roughly chopped onion, 10 to 15 curry leaves, and the required salt. Finally, grind it together with little water as a paste. Tamarind sambal is ready!

This recipe is an excellent combo to have it together. Prepare it for your breakfast and enjoy!. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Would you like to have spicy stuff during tea time? Try this Sundal Masala and feel like be in Beach. This recipe resembles a street food but healthy and homemade.

Soaking Time: 8 hrs
Preparation Time: 5 mins	Recipe Servings: 4
Cooking Time: 25 mins	Download Recipe
Total Time: 8 hrs 30 mins

Ingredients:

1. 1 cup White Peas
2. 3/4 tsp Turmeric Powder
3. Salt as required
4. 3 Onions [[Roughly chopped]
5. 1 tsp Ginger Garlic Paste
6. One Green chilly [Roughly chopped]
7. One Tomato [Roughly chopped] 
8. 3 tbsp Oil
9. 1 tsp Coriander Powder
10. 1/2 tsp Garam Masala Powder
11. 1 tsp Curry Masala Powder
12. 3/4 Red Chilly Powder
13. Water

Step 1 – Peas Pre-Preparation:

Take 1 cup of White Peas. Wash and soak it overnight (or at least soak it for 7 to 8 hours) before the time of preparation. Overnight soaked Peas turns into yellowish.

Add the soaked peas, 1/2 tsp of turmeric powder, required salt, and water in the pressure cooker. Cook it for 10 to 15 whistles at medium heat. Keep the cooked peas aside.

Step 2- Masala Pre-Preparaion:

Grind three Onions, 1 Green Chilly, 1 Tomato, and 1 tsp of Ginger Garlic Paste into a smooth paste using Mixie. Make the grinding easier by roughly chopping Onion, Green Chilly, and Tomato.

Step 3 – Making Sundal Masala:

Take 3 tbsp of Oil in a Pan and heat it at medium-high heat. Pour the prepared masala paste. Optionally add some curry leaves. Saute it for 7 to 8 minutes until the Oil separates.

Add 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, 1 tsp of curry masala powder, and 3/4 tsp of red chilly powder. Mix it and cook for a minute.

Add 1/4 cup of water and boil it for a while. Once it starts boiling, add the cooked peas, 1/2 cup of water, and required salt. Finally, cook for 5 minutes and turn off the flame.

Now enjoy this sundal Masala during snack time. Serve with any or all of those finely chopped onions, puffed rice, corn chips, and or coriander leaves for a better taste. Even it is a good side dish for chapati, parotta, idly, and dosa.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Hi, I thought of having a healthy side dish this weekend. For instance, this Moringa/drumstick leaves has a variety of proteins, vitamins, and minerals. Let me share how I did it.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 20 mins	Download Recipe
Total Time: 30 mins

Ingredients

1. 2 tbsp rice
2. One dry Red Chilly
3. 2.5 cups Water
4. Four chopped Ladies Finger
5. One sliced Onion
6. One Green Chilly [slit]
7. Salt as required
8. 2 cups Drumstick Leaves
9. 1/4 cup Grated Coconut

Step 1 – Making Rice Powder

Take 2 tbsp of Rice along with one dry red chilly in a Pan. Keep the flame at low heat and dry roast the mixture for 4 to 5 minutes. Once it is cool down, grind the mix as a coarse powder. This powder is useful in a later step.

Step 2 – Making Drumstick/Moringa Leaves

Add 2 cups of water, four chopped Ladies Finger, a sliced Onion, a slit Green Chilly and required salt in a Pan. You can use either Raw Banana or Tapioca instead of Ladies Finger. Keep the flame at medium heat and cook it for 5 to 8 minutes with a partially covered lid.

Its time to add 2 cups of raw Drumstick/Moringa leaves right after the veggies are cooked properly. Mix well and cook it for 6 to 8 minutes. Spread the roasted rice powder. Mash it well with a spoon to avoid lumps.

Once it starts boiling, add 1/4 cup of grated Coconut. Mix it well and cook for five more minutes. Additionally, add 1/2 cup of water to adjust the consistency. Finally, mix it for a little while this time, and now the healthy side dish is ready!

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Rrrrroasted Chicken!!! Mmmmm! Yummmy! Hey, stop! Did I say that? Yes, I felt like that when I tasted it. I recommend you try making it yourself and share your feedback. Let me listen to what you say. This Chicken Roast is one of my Grandma’s style recipes, and I enjoy the taste in combination with Rasam Rice or Kuska Rice.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 25 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 600g Chicken
2. 1 tbsp Ginger Garlic Paste
3. 4 medium-sized Onion [as paste]
4. 2 medium-sized Tomato [as paste]
5. 2 tbsp Coriander Leaves
6. 1/4 tsp Turmeric Powder
7. 1.5 tsp Red Chilly Powder
8. 1.5 tsp Pepper Cumin Powder
9. 1.5 tsp Curry Masala Powder [Optional]
10. Salt
11. Oil as needed

Step 1 – Pre-cook chicken with the masala mixture

Take 600g of chicken in a pressure cooker and cut it into medium pieces. Opt for preferably boned chicken. Add 1 tbsp of ginger garlic paste. Grind the four Onions and two tomatoes as a paste using mixie either separately or all together.

Now add the Onion Tomato paste, 2tbsp of Coriander leaves, 1/4 tsp of Turmeric Powder, 1.5 tsp of Red Chilly Powder, 1.5 tsp of Pepper Cumin Powder. Optionally add 1.5 tsp of curry masala powder of your choice. Add salt to your preferred level, mix everything, and close the pressure cooker.

Turn on the flame with medium-high heat and wait for three whistles. Allow the chicken to cook until the water dry right after opening the pressure cooker. Now the cooked chicken with thick gravy is ready for the next step.

Step 2 – Shallow fry to get Chicken Roast

Take a Pan and Keep the flame at medium-high heat. Pour oil and heat it for a while. Add the chicken piece by piece along with gravy. Shallow fry the chicken until it gets roasted. Now it is ready, and enjoy it with meals.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

Do you want to prepare Curry with any Fish? It is easy to make, and no need for the tempering process. It is good to have, along with just white rice.

Preparation Time: 15 mins	Recipe Servings: 2
Cooking Time: 20 mins	Download Recipe
Total Time: 35 mins

Ingredients:

1. 4 pieces of Fish
2. 1/2 cup Tamarind Juice
3. 2 cups Coconut Milk
4. 2 tsp Coriander Powder
5. 3 tsp Red Chilly Powder
6. 1/4 tsp Turmeric Powder
7. Salt 
8. 1 sliced Onion
9. 1 chopped Tomato
10. 2 slit Green Chilly
11. Coriander Leaves
12. Curry Leaves
13. 4 medium pieces Raw Mango [Optional]
14. 4 tbsp Oil
15. Water

Step 1 – Pre-preparing Fish:

Remove the skin and slit the fish spaced approximately equally for both sides. Clean and wash it with turmeric powder and salt for 2 to 3 times.

Step 2 – Preparing Tamarind Juice:

Mix required water with Tamarind. Squeeze it and filter the outcome to get tamarind juices. Filtering in this step is optional. You can do it later when needed in the following steps. Control the concentration by accordingly adding a level of water and quantity of Tamarind.

Step 3 – Curry Pre-preparation:

Take a vessel with 2 cups of coconut milk. Add 1/2 cup of filtered Tamarind juice, 1/4 cup of water, 2 tsp of coriander powder, 1 tsp of chilly red powder, 1/4 tsp of turmeric powder, and required salt.

Add one medium sliced onion, one medium chopped tomato, two slit green chilly, coriander leaves, curry leaves, and all pre-prepared fishes. Any kind of fish is sufficient for this recipe. This recipe uses Ayala/Mackerel fish. Add 4 tbsp of oil and spread over the rest of the 2 tsp of chilly powder. Slightly mix everything.

Step 4 – Making Malay Fish Curry:

Use the same vessel for cooking. Turn on and keep the flame at medium heat. Cover the lid, but not wholly, to avoid overflow as it contains coconut. Cook for 10 to 15 minutes. Once it sounds boiling, add four pieces of raw mango. Adding raw mango is optional. Scrap the edges and sprinkle water over the edge surface.

Again cover the lid partially and cook for 5 minutes. But this time, reduce the flame to low heat. Now you can serve Malay Fish Curry to your guest.

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