Monday, December 31, 2018

Chemeen Roast/Prawns Roast

 For marination
500 gms chemeen/prawns(cleaned and deveined)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp roasted fennel powder
1 tsp ginger garlic paste

For roasting
1/4 tsp fenugreek/methi/uluva seeds
2 onions sliced
1 tomato chopped
2 green chillies slit
a few curry leaves
1/2 tsp ginger garlic paste
2 tbsp grated coconut
1 whole red chilli
1/2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp pepper powder
1/4 tsp fennel powder
1/4 tsp garam masala powder
a few curry leaves
salt to taste
3-4 Tbsp coconut oil

  • Marinate the prawns with the ingredients mentioned under marination and keep aside for 10 minutes. 
  • Shallow fry the marinated prawns in coconut oil, until slightly browned on both sides and keep aside.
  • Into the same oil add the fenugreek/uluva seeds, whole red chilli broken, curry leaves and the grated coconut. Fry for sometime and then add the slit green chillies. Fry until coconut starts to turn into light golden colour.
  • Add the ginger garlic paste and fry again for a few seconds. Toss in the sliced onions and add salt. Fry until onion turns translucent. Then add the turmeric powder, chilli powder, pepper powder, fennel powder and garam masala powder. Mix and fry for a few seconds
  • Add the tomatoes, mix and cover and cook until the tomatoes turn mushy.
  • Now toss in the fried prawns and mix everything well and roast well.
  • Serve hot with garnished with curry leaves.

Sunday, December 23, 2018

Fudgy Nutella Cookies

1 cup all purpose flour
1 large egg
3/4 cup nutella + extra for the filling
1/4 cup broken walnut pieces or any other nut of your choice


  •  Line a baking sheet with parchment paper and set aside.
  •  In the bowl whisk together the egg and 3/4 cup of nutella well until the entire mixture turns glossy.(If using a stand mixer, whisk for approximately two minutes)
  • Add the flour and beat until combined.
  • Cover the bowl with a cling film andd keep in the refrigerator for 10-15 minutes. 
  • Preheat oven to 180 degree celsius.
  • Using a tablespoon, scoop our the dough and form around 20 - 25 balls. Place the cookies on the baking sheet.
  • Using your finger tip or the back of a wooden spoon make a dent in the center of each cookie ball.
  • Fill each dent of the cookie with a little nutella and stick the walnut piece into it.
  • Bake these cookies for about 10 minutes.
  • Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and allow them to cool completely.
  • Store the cooled cookies in an airtight container. 

*Be careful while measuring the flour, fill themeasuring cup with the flour rather than scooping the flour.
* Don't leave the cookie dough for more than the specified time in the refrigerator as this will cause the dough to crack while forming the balls.
*The easiest way of filling the cookies with nutella is using a piping bag or a zip lock bag. Fill a zip lock bag with the nutella and cut the tip and use it to fill the cookies.
* These cookies will remain fresh for upto one week if stored in an air tight container.