Tuesday, May 19, 2015

Chembu Moru Curry

200 gms chembu/baby taro/arbi, peeled, washed and diced
1/4 cup grated coconut
2 cups yoghurt or buttermilk
1/4 tsp cumin seeds
1/2 tsp turmeric powder
3-4 green chillies,slit
few curry leaves
1/2 tsp mustard
1/4 tsp fenugreek seeds
2-3 whole red chillies
1 Tbsp coconut oil
salt to taste


  • Cook the chembu with the turmeric powder, salt and green chillies.
  •  Grind the coconut with cumin seeds into a fine paste.
  • Add the yoghurt to the paste and blend again well.
  • Pour this to the cooked chembu and mix well. Allow this to come to boil on a low flame.
  • Switch off and keep aside.
  • For the seasoning, heat the coconut oil in a small pan, add the mustard seeds. Once the mustard crackles, add the red chillies, fenugreek seeds and curry leaves. Once the spluttering stops, pour this seasoning to the prepared chembu curry. Cover with a lid and keep this undisturbed for 5 minutes, so that the aroma lingers in the curry.
  • Open and mix well. Serve with steamed rice and a spicy side dish. Enjoy:)

Chocolate Mousse

150 grams mini marshmallows
50 grams soft butter
250 grams good dark chocolate,chopped
60 ml hot water
280 ml whipping cream
1 teaspoon vanilla extract
  • Melt the marshmallows,butter,chocolate and hot water in a saucepan on medium flame.Stir in between.
  • Once the mixture is melted completely, turn off the flame and keep  aside.
  • Meanwhile,whip the whipping cream and vanilla extract until thick with the help of an electric beater.
  • Fold the whipping cream into the cooling chocolate mixture until smooth.
  • Pour into glasses or ramekins and refrigerate for few hours.

Recipe source:Nigella Lawson

Sunday, May 10, 2015

Prawns tomato roast

500 gms prawns, cleaned and deveined
a handful of shallots, sliced
1 Tbsp ginger-garlic paste
1 large tomato chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp kashmiri chilli powder
lots of curry leaves
 3-4 Tbsp coconut oil
salt to taste


  • Marinate the prawns with turmeric powder, chilli powder and salt.
  • In about 3 Tbsp of coconut oil saute the sliced shallots. Once it starts turning golden brown add the ginger-garlic paste and fry well until the raw smell is gone.
  • Add the kashmiri chilli powder and fry for a minute more.
  • Now add the tomatoes and mix well. Cover and cook for few minutes until the tomatoes turn mushy.
  • Once the tomatoes are fully mashed and oil layer starts to show from the sides, tip in the prawns. Mix well.
  • Add some curry leaves and let the prawns get cooked in the tomato gravy(don't add water, the prawns should get cooked in the juice of the tomatoes).
  • Fry well until the prawns are cooked, dark in colour and coated with the tomato masala.
  • Remove from heat and add some more curry leaves and drizzle 1 Tbsp of coconut oil on top and serve hot.