Goan Prawns and Drumsticks Curry

Here is an authentic goan prawn’s curry I made for Sunday lunch. As I mentioned in my previous fish curry posts- give this curry a standing time for the prawn taste to seep into the curry. You can replace drumsticks with ladyfingers or brinjals or radish or turnips or raw mango. It tastes amazing.


1 cup shelled prawns,

3 drumsticks cut into pieces,

1 medium sized grated coconut,

12 dry red chilies (I used the thin long variety called Bedgye),

8 dry red goan chilies (optional),

1 tsp coriander seeds,

5 cloves of garlic,

7 to 8 fenugreek seeds,

5 to 6 pepper corns,

½ tsp turmeric powder,

3 tsp tamarind extract,

1/4th piece of onion,

1 green chili,

3/4th onion finely chopped,

2 tsp oil,

Salt to taste,


Method –

Apply little salt to the prawns are keep them aside.

Heat 1 tsp oil in a pan and fry coriander seeds, fenugreek seeds and red chilies separately and keep them aside.

Grind together coconut, red chilies, coriander seeds, and garlic, 1/4th piece of onion, turmeric powder, tamarind extract, pepper corns and green chili with sufficient water to a very fine paste.

Now add fenugreek seeds and grind for 2 to3 minutes.

Heat oil in a pan and fry finely chopped onion till brown.

Add drumsticks and water and little salt. Allow the drumsticks to cook.

Add prawns and cook for another 2 minutes.

Now add the ground masala and adjust water and salt.

Allow the curry to boil for 5 to 6 minutes.

Serve with hot rice.


Corn Methi Pulao

On one Saturday my domestic maid decided to take leave and I was in no mood to make an elaborate lunch of chapattis, subjis, dal rice. I decided on making a one pot meal of pulao, but there were no vegetables in the fridge. There was only shelled corn waiting to be used for a long time.  I also used soya nuggets to get that meaty texture in the rice. Also added Kasoori Methi (dried fenugreek leaves) which imparts a nice aromatic flavor to the dish. I served it with moong sprouts raita. Do try this and let me know….


3 cups long grain basmati rice,

2 cups corn kernels,

½ cup soaked soya nuggets,

½ cup kasuri methi (dried fenugreek leaves),

2 tomatoes chopped,

2 big onions sliced lengthwise,

2 tbsp ginger garlic green chili paste,

2 tsp garam masala powder,

2 tsp coriander powder,

½ tsp turmeric powder,

2 maggie cubes,

6 cups water,

2 bay leaves,

5 cloves,

1’ cinnamon stick,

3 cardamoms,

2 tsp cumin seeds,

2 tbsp oil

Method –

Soak rice in water for 15 to 20 minutes.

Heat oil in a heavy bottomed pan and crackle cumin seeds.

Add bay leaves, cloves, cardamom and cinnamon any fry for 5 seconds.

Add onions and fry till light brown.

Add corn kernels, soya nuggets and tomatoes and allow the corn kernels to cook.

Mix in turmeric powder, garam masala powder, coriander powder and kasoori methi.

Add 6 cups water, Maggie cubes and adjust salt.

Once the content starts boiling, min in the rice gently.

Cover and cook on slow flame for till all the water dries up and the rice is cooked.

Serve hot with raita and papad.

Mutton Mince Kebabs (Kheema Kebabs)

Few days back when I returned home from office I was pleasantly surprised to see Milo(he was at home that day) putting his effort to make these delicious kebabs. I was surprised because my hubby is the one who avoids getting mutton at home. He had seen this recipe 4 times on some TV channel and wanted to make it. Our entire house was filled with the aroma of this delicacy and I really enjoyed eating them……Here is the recipe for you…

Ingredients –

½ kg Mutton mince (kheema),

1 cup onion chopped lengthwise into thin slices,

1 tsp garam masala,

4 tsp of green masala (paste of ginger, garlic, green chilies, coriander leaves and mint leaves),

Juice of 1 lime,

Salt to taste,

2 tsp melted butter,

Oil to shallow fry

Method –

Grind mutton mince to a smooth paste.Milodid this in a mixer.

Mix all the ingredients except oil in the mince and form 6 round balls.

Flatten them using your palm into disc shapes.

Heat oil in a frying pan and place the kebabs gently.

Cover the pan with a lid and let the kebabs cook on a low flame.

Turn to the other side and cover the pan again.

Once cooked remove from the flame and serve hot with fresh salads.

Vegetable Fried Rice

Many of my relatives and friends have liked the fried rice that I make. I have shared this recipe with many of my people. The trick behind tasty fried rice is to use lots of finely cut ginger and garlic and the use of Maggie cubes. I know these cubes are not so good for your health but once in a while indulgence is ok.

Add boiled and shredded chicken pieces for Chicken Fried Rice and scrambled eggs for Egg Fried Rice. So here is the recipe…


2 cups cooked long grain basmati rice,

1 cup of chopped mixed vegetables like French beans, carrot, cauliflower, capsicum, cabbage, mushrooms,

½ cup chopped spring onion leaves,

½ cup lengthwise chopped onion (I use the spring onion),

1 tsp finely chopped ginger, garlic and green chilies,

1 tsp vinegar,

2 tsp tomato sauce,

2 tsp soya sauce,

2 tsp green chili sauce,

¼ tsp pepper powder,

1 Maggie cube,

Salt to taste,

5 tsp oil


Heat oil in a wok. Fry ginger, garlic and green chilies for half a minute.

Keep the flame on high when making fried rice.

Lightly fry onions for 2 minutes.

Now add French beans, carrot, cauliflower and mushrooms and keep frying on high flame.

Add all the sauces, vinegar and crumbled Maggie cube to the wok. Stir well.

Add salt. Be very careful while adding salt as the sauces and the Maggie cube has salt in it.

Mix in the rice and the pepper. Add capsicum and cabbage and keep stirring the rice on high flame.

Take care not to break the grains.

Stir the rice well till the sauces get properly coated on the rice grains.

Serve hot with some Manchurian gravy.