Oct 132017

its been long time since I posted new recipe on my blog. Being a homemaker, nowadays I am busy with kids and other activities.Few years back,there used to be a time when I post weekly and now I really feel  bad for not updating it regularlySad smile

Today I am going to share a easy and authentic Kerala recipe prepared using prawns.Hope all seafood lovers will definitely like this spicy and yummy curry.

Prawn Theeyal


  1. Prawns(deveined) – 500 gms/1 lb.
  2. Shallots – 15
  3. Tomato(cut into medium pieces) –1
  4. Green chilly(slit lengthwise) –3
  5. Grated coconut – 1/2 cup
  6. Turmeric powder – 1/4 tsp
  7. Red chilly powder – 2 tbsp
  8. Coriander powder –1 tbsp
  9. Fenugreek powder(uluva podi) –1 pinch
  10. Mustard seeds – 1/4 tsp
  11. Snakegourd(padavalanga,cut into small pieces) – 1 small piece
  12. Coconut bits(thengakothu) –1 tbsp
  13. curry leaves – 1 sprig
  14. Dry Red Chilly -2
  15. Oil
  16. Salt

prawn theeyal 1


  1. Heat a Manchatti(clay pot) and cook prawns with 1tbsp red chilly powder,turmeric powder,salt ,little water.cover and cook for 5 minutes on medium flame till prawns are cooked well.keep aside
  2. Heat a pan and roast grated coconut till brown in color. Add 2 shallots , 1 tbsp red chilly powder,1 tbsp coriander powder,a pinch of fenugreek powder to it. Mix well and remove from fire.
  3. Grind the above mix without adding water.
  4. Heat coocnut oil in another pan.Saute the remaining chopped shallots,green chilly,snake gourd pieces,coconut bits ,turmeric powder(a pinch),and salt.once it is done add chopped tomato pieces to it.
  5. Add coconut paste,boiled prawns to it and mix well.
  6. Add required amount of water to it.Check for salt.
  7. For seasoning ,Heat a pan and splutter mustard seeds,dry red chilly and curry leaves and add it to the spicy gravy.
  8. Konchu theeyal is ready to serve with Rice.
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Rating: 0.0/5 (0 votes cast)

Posted by prajusha
Jun 152017

Sweet potato jamuns are prepared using boiled sweet potatoes,maida and milk powder and soaked in sugar syrup.These are easy to prepare and tastes great.

Sweet Potato Jamun (4)



  1. sweet Potato (3 medium size,Boiled) – 1 cup
  2. Maida/All purpose flour – 1/4 cup
  3. Milk Powder – 1/4 cup
  4. Ghee – 2 tsp
  5. Baking Powder – 1/4 tsp
  6. Oil – for frying

For sugar syrup

  1. Sugar – 3 cup
  2. Water – 11/2  cup
  3. Rose Essence – 1/2 tsp
  4. Cardamom powder – 1/2 tsp
  5. Lime juice- 1/2 tsp

Sweet Potato Jamun (1)


  1. In a pressure cooker,add sweet potatoes with 1 1/2  cup of  water  . cover and cook for 3 whistles. let it cool down and open the lid. Drain the water. peel off the skin of potatoes and mash well or you can grind it.
  2. In a bowl, sieve all purpose flour and add milk powder,baking powder to it and mix well.
  3. Add mashed sweet potatoes to it and knead  well using hand  to get a  smooth dough without lumps. cover with a lid and keep aside for 10 minutes.Then Make small balls out of the dough.
  4. Prepare sugar syrup by boiling water and sugar.once it reaches half string consistency, it is done.Remove from fire.
  5. Add cardamom powder,rose essence and lime juice(to avoid crystallization of sugar) to it.
  6. Heat Oil in a pan. Drop a small ball to the oil and if it comes up,it is ready to fry.
  7. Reduce the flame to low and place the balls to the oil .Fry till golden brown in color.place the fried balls on a paper towel to absorb the excess oil.
  8. Transfer the balls into warm sugar syrup.
  9. soak them in sugar syrup for a maximum of 4 hours.
  10. Garnish with Almonds.
  11. Serve chill.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
Jun 092017

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Kicap Chicken 3


  1. Chicken (cut into cubes) – 1 kg
  2. Onion(chopped) – 2
  3. Tomato(chopped) – 2
  4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
  5. Kashmiri chilly(piriyan Mulaku ) – 8
  6. Kashmiri dry chilly – 2
  7. Peppercorns – 1tsp
  8. Dark soy Sauce –2 tbsp
  9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
  10. Vinegar-2tsp
  11. Spring onion – To Garnish
  12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
  13. Salt
  14. Peanut Oil

Kicap Chicken 1


  1. Clean and wash chicken and cut into medium sized cubes.
  2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
  3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
  4. In the same pan,add chopped onions and saute till golden brown.
  5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
  6. add chopped tomatoes to it and saute well.
  7. Once it is done,add chicken pieces and stir well to get coated with masala.
  8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
  9. Add fried dry red chilly to it and mix.
  10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
  11. once it is cooked well,add vinegar to it and mix well.
  12. Garnish with spring onions,carrots and capsicum
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
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