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Wednesday, 10 August 2011

My mom has done no professional course in cooking. She is completely self taught and after her 30 years in kitchen she is still excited when she learns something new. This recipe was DECODED by my mom right out of a hotel menu. This prawn dish is spicy, crunchy and bursts with flavors.


 You will need:

Tiger Prawns – 10 in numbers
Corn Flour – 3 tbsps
Plain flour – 3 tbsps
Egg White – 1
Pepper – 1 to 2 tsp
Juice of a Lemon
Vinegar – 4 tbsps
Salt to taste
Oil for deep frying
Finely Chopped onions – 3 large
Ginger finely chopped – 2 tsp
Garlic Finely Chopped – 2 tsp

***Pepper corns – 1 tbsp; Dried Red Chillies – 5 (Roughly grind these two together)
Soy Sauce – ½ tsp
Corn Flour – 1 tbsp (Mixed with little water to form a runny mixture)
Salt to taste
Oil – 4 tbsps


  1. Wash the prawns and marinade it with corn flour, plain flour, egg white, pepper, lemon, vinegar and salt. Let it rest for an hour at least.
  2. In a wok pour oil enough to deep fry and fry the prawns till cooked and golden brown. Drain the excess oil in a kitchen towel.
  3. Pour the used oil in a container just leaving about 4 tbsps in the wok. Add the chopped ginger and garlic and sauté well till the aroma is released and it turns nice golden brown.
  4. Add the onions and sauté till golden brown. Then sprinkle salt and the ground spices*** and stir well for a min.
  5. Pour the soy sauce and corn flour mixture stir well for another min.
  6. Tumble in the fried prawns and mix well for a min.
  7. Garnish with chopped spring onions and serve hot.
  8. The prawn Pepper Fry goes amazingly well with noodles and fried rice.

Keep the flame high while cooking this dish because it’s like a stir fry and stir fries are good only when it’s done with so much of heat.

Basically it’s a spicy dish but u can adjust your spice according to your needs.

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Happy Cooking!


Saturday, 6 August 2011

One can easily describe me in 3 terms...!
Kitchen Experimenter...Wannabe baking diva...Bookworm!!!

I have loved nothing more than food and books. My mom is the best cook I have ever come across. It is from her I learnt the basics and all the traditional recipes. I remember standing by her side in the kitchen with a notebook and pen scribbling the tips and techniques she taught me. So I can never leave her out, can I? Hence, I have a collection of recipes that are shared by her and exclusively cooked by her. And I call it Ammavin Kaimanam :) 

The love of food was actually passed down by my grandfather who owned a hotel in the very interiors of Tamil Nadu, India in the 70’s. And that gene has been carried on to my dad, my bro and me. Some say “EAT TO LIVE” but I say “LIVE TO EAT”. I have always been mesmerized by the aroma and texture the food gives while cooking. Cooking is no more frying yourself in the kitchen once you learn to love the magic. So I would like to share with you recipes, tips and much more about cooking. 

And quite recently I have discovered Pleasure in baking. And I just can't get enough of creaming the butter and cracking the eggs. Totally addicted I am. I will also be posting cakes, cupcakes, cookies, dessert and other baking recipes too. 

A recipe is not meant to be followed exactly  It is a canvas on which you can embroider. - Roger Verge

The more you experiment the better cook you become, so don’t be afraid to experiment in kitchen.

Happy Cooking!



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