Mama's Chicken Kakkathil
This is one chicken fry that gives me all the vibes of my childhood. My mom's signature chicken Kakkathil is a chicken fry that is reduced in the chicken broth with a slight tanginess from either tomato paste or tomato ketchup or both.
Chicken Kakkathil is prepared by marinating the chicken pieces with some spices and cooked in apan covered without adding any water. The chicken stock that oozes is reserved and added to a tomato base that is reduced by adding the reserved stock water. Definitely a super hit and don't forget to have it warm! Mama has to make this chicken fry for most of her parties. It's teh easiest to prepare yet lip smacking and I love to have it with any dosas or malabar aleesa/ harees.
Let's see how to make this easy recipe,
Ingredients :
- 500 gms Chicken pieces
- 1/4 tsp Turmeric powder
- 2-3 tsp Kashmir Chilli powder
- 1 clove Garlic, minced
- A squeeze of lemon
- Salt, as required
- 4-5 tbsps Coconut oil
- 2 Garlic cloves, minced
- Curry leaves
- 2-3 tbsp Tomato Ketchup
- 1 tbsp tomato paste, optional
Instructions:
- Marinate cleaned chicken pieces with turmeric powder, chilli powder, garlic paste, and salt as required and set aside for half an hour.
- In a pan, add the marinated chicken and cook covered for 15 minutes on low flame (the flame must be medium high for the first five minutes).
- Reserve the stock water that oozes out from the cooked chicken.
- In a fry pan, pour in coconut oil and fry the chicken for around 5 minutes and transfer it to another dish.
- In the same fry pan with the fried oil, add in the minced garlic and curry leaves, sauté and add in the tomato paste and/ tomato ketchup and allow to cook on low for a couple of minutes until you see the oil separating from the tomato base.
- Slowly add in the stock water to the tomato base to form a thick gravy. Mix continuously and add in the fried chicken pieces and combine well so that the gravy coats the fried chicken well.
- Serve immediately with wheat dosa, or as a side dish.
Notes:
If using cast iron pan, make sure you transfer the tomato gravy and chicken from the cast iron pan to a serving dish immediately as tomato reacts with iron.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Meen Thala Varattiyadh/ Malabar King Fish Head Curry
A very common fish curry that we malabaris (people living in the Malabar coastal region) make on a daily basis is this Meen Varattiyadh. Fish pieces are simmered in a spicy tomato based gravy that is then given an extra sourness by adding Tamrind water that gives it its special flavors. Some very basic ingredients found in a coastal malabar kitchen turned into a finger licking good curry that is usually accompanied with puttu (Steamed Rice cake), ari dosa (rice crepe), thenga pathal (rice and coconut pancake) etc.
The same curry is prepared in various forms, it's like biryani, each house has their own varrattiye/ molotta recipe. I make this way and also prepare by sautéing each ingredient (depends on my mood ;)). In our place, we specifically call it molotta AKA mulagu ittadhu. I love King fish/ ayakoora molotta and also the head part of it, that has tender meat and the bones can be chewed too, which is upto you.
Have the curry warm and it always tastes the best the next day.
Ingredients :
- 700 gms King Fish Head/ King Fish chunks or slices
- 2-3 Medium Tomato, chopped roughly
- Curry leaves
- 1 tsp Rock salt
- 2 cloves Gralic, pounded
- 1 small piece Ginger, pounded
- 5 tsps Kashmiri Chilli Powder
- Green Chillies, optional
- 1/4 tsp Turmeric powder
- 1 tsp Coriander leaves
- 1/2 cup water
- Tamarind, smaller than lemon sized ball soaked in hot water
Tadka/Tempering:
- Coconut oil
- Mustard seeds Curry leaves
- Fenugreek seeds/ Fenugreek powder, optional
Instructions:
- Roughly chop tomatoes, and add curry leaves, rock salt and squeeze well with clean hands.
- Add slightly ponded ginger and garlic, and the spice powders, and mix well.
- Add water as required and allow to come to a boil.
- Next add tamarind water, and check and add according to taste. Check for salt.
- Add cleaned king fish head pieces to the gravy and cover and cook for no more than 10 minutes, this will make the fish meat hard.
- Temper mustard seeds, Fenugreek seeds (optional),and curry leaves in coconut oil and add to the curry.
- Enjoy hot with your choice of roti/ rice. Preferably malabari rotis. Tastes best the next day.
Ps: You can use any fish of your choice manthal, prawns, ney meen/ ayakoora, sardines etc being my favorites
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Strawberry Turnovers
As much as I love strawberries, I hate the super sour ones (obvious when strawberries are not in season anymore). My girl loves strawberries but since these were too sour for both of us, I was thinking of ways to use up the strawberries.
These turnovers have been a ‘thing’ of the past, as we have so many innovative recipes around, that we forget to cherish the golden ones. These turnovers are so easy to make and so scrumptious too! I gave it my touch by adding in pieces of Kinder Chocolate in a couple of them and some had Cream cheese. I loveeed the chocolate ones. My hubsy loved both, though my girl complained that I could have added a couple more pieces in each turnover. 😄
Let’s make these easy yet delicious treats right away!
Ingredients:
- 1 cup Fresh Strawberries, chopped
- 1 1/2 tsp Corn Flour
- 2-3 tbsp Granulated Sugar
- 1/2 tsp Vanilla Essence
- 1/2 tsp Lemon Juice
- Lemon Zest (optional)
- Salt, a pinch
- 7-8 Frozen Puff pastry sheets
- Kinder Chocolate Bars (optional)
- Cream cheese spread/ Kiri Cheese (optional)
- 1 egg, for egg wash/ mayonnaise *
- Vanilla Ice cream to serve
Instructions:
- In a sauce pan, add in your chopped strawberries, sugar, corn flour, and lemon juice.
- Cook on low for 2-3 minutes.
- Add in lemon zest, vanilla Essence and a pinch of salt.
- Spread the strawberry compote on each puff pastry square and add in kinder chocolate/ cream cheese cubes and overlap to shape into a triangle and seal the ends using the help of a fork and make a small slit on the top of the puff so that air doesn’t get trapped and in turn the filling oozes out from the sides ( I forgot to do that).**
- Finally, give it an egg wash/ apply Mayo and bake in a preheated oven at 200 deg C for 25-30 minutes or until golden and puffed.
- Enjoy warm with a dollop of ice cream and fresh strawberries.
*Mayonnaise is a great alternative for egg wash, that has minimal egg smell.
** I forgot to give a slit on the top, so that the filling doesn’t ooze out from the sides when baking.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Halal Fish and Chips
One of the most popular dishes of England is their Fish n Chips. Fish that is filleted is coated in flour and dipped into a batter and deep fried. I love my fish n chips piping hot and seasoned well. Sometimes, the fish n chips that you get in food joints does not match your expectations. That's when I started making them at home. The original recipe requires beer in the batter. The carbon dioxide helps the batter to be light and airy. Since beer is not an option for us, I use baking soda, and always gives me the best crunchy fish. I have used frozen fish fillet (that is mostly cod or haddock fish) here, you may use fresh fillet of cod, cream dory, tilapia etc
The chips in this dish is usually on the thicker side, with thick slices or that of thicker French fries. I like my fries thin, so I have cut them thin, you may prepare the thick ones. And most of the time, the fish n chips is served with mushy peas, but as my family is not very fond of peas, I made the corn on the cob instead with steamed beans. You may use any choice of your favorite dip, I usually have it with mayo garlic, but I forgot to place it in the frame of my picture.
Have them piping hot, and your kids will love them too!
Ingredients :
- 2-3 Frozen/ Fresh Fish Fillet (Cod, haddock etc)
- Corn on the cob
- Beans
- Potaties, for chips
For the batter:
- 1 cup All Purpose Flour
- 1/4 Corn Flour
- 1 tsp Baking Soda
- Salt, as required
- Freshly crushed Black Pepper
- Water
For the dry flour mix:
- 1/4 Corn Flour
- 1/4 All Purpose flour
- Salt, as required
- Pepper powder, as required
Chips:
- 2 Medium-Large Potatoes
- Salt, as required
- Oil for frying
Instructions:
- Chop up the potatoes (thick pieces, I like them tin), and wash the potatoes well, to remove any excess starch. Boil and cook them in hot water for around 5-6 minutes on low.
- In a bowl of ice water, add the half cooked potatoes and allow them to cool.
- Once cool, drain them and place the potatoes on a kitchen towel and allow to dry.
- Place another kitchen towel above the potatoes to soak up any excess moisture.
- Fry the chips for 8-10 minutes or until when mixed with a slotted spoon, the chips feel cooked, you may drain the cjips onto a dry kitchen towel ans fry again for a couple of minutes on low for that added crispness.
- Combine the ingredients under batter and mix well to make a loose battery but not watery too. Set aside.
- Cut the fish Fillet lengthwise in half and half them again as well. If the strips are too long, cut them horizontally again. Now coat the fish in the dry mix and dip them in the batter and fry immediately in hot oil for around 4 minutes on each side.
- Serve the fried fish hot with crispy chips, boiled corn on the cob and / steamed beans or mushy peas.
Ps: You may add your choice of seasonings too
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Dulce De Leche
Unexpectedly it's the Eve of Eid and the end of the holy month of Ramadan. Days just flew by and I am kind of feeling a bit overwhelmed with sadness. I hope our Rabb accepts all our deeds and make us among the righteous until our last breath.
Without further a do, let's get to our EID dessert and who doesn't love Dulce de Leche? ( Cooked condensed milk)
The dessert is a marriage between the flavors of tiramisu and Dulce de Leche without the addition of coffee.
Try to set the dessert in the refrigerator overnight for better results.
Ingredients:
- 1 pack Italian Lady finger biscuits
- 1/3 cup White Sugar
- 2 tbsp Butter
- 1/4 cup whole milk
- 1 Can Condensed Milk
- 1 cup Milk
- 7-8 Kiri Cheese Cubes/ Cream Cheese
- 1 1/4 cup whipping cream
- 1/2 tsp Vanilla essence
- Cocoa powder
Instructions:
- In a non stick pan, allow the sugar to caramelize.
- Add the butter, one tbsp at a time and stir gently.
- Finally pour milk, little at a time and mix well.
- Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
- In a bowl, pour the milk and Dulce de Leche (or blend them).
- Dip the lady finger biscuits in the milk and arrange on a tray.
- Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
- In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
- Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
- Dust with cocoa powder.
- Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly.
- Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)
Ps: you may use store bought Dulce de Leche (cooked condensed milk) or you May cook the condensed milk in a pressure cooker submerged in water ( after removing the outer cover of the can ) for 3 whistles and allow to cool overnight.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Pizza Rolls Bake
It's not easy to please kids with snacks that they can devour when they open their fast. Well, you can be sure, they are going to love this one! With some basic ingredients available at home, you can win the hearts of your little ones! I did win my picky eater girl's heart! :D
The pizza rolls are made usimg bread slices, that are moistened and rolled to flatten to which the prepared pizza sauce is spread, onto that, add Mozzarella cheese, chopped veggies and the fried chicken pieces. These rolls are so yum! I feel like making them again already! (especially because it's so easy to prepare, hehe) Slice the rolls and place them on a baking tray, so read the remaining sauce, and sprinkle Mozzarella cheese and bake until the cheese melts. Soo good I must say!
Let's get the ingredients :
Ingredients:
- 6-7 Bread slices
- 150 grams Boneless Chicken, sliced
- 1/2 tsp Garlic paste
- 1 tsp Kashmiri Chilli powder
- 1/4 tsp Pepper powder
- Salt, as required
- 1/2 Onion, chopped
- 1/2 Capsicum, chopped
- 4-5 tbsp Tomato Ketchup
- 1 tsp Tomato paste
- Freshly minced garlic, a pinch
- 1/4 tsp Oregano
- 3-4 tbsp Black Olives, sliced
- Mozzarella Cheese
- Red Chilli flakes, a pinch (optional)
- 2 tbsp Butter
- 1/2 tsp garlic, freshly minced
- Salt
Instructions:
- Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
- Fry the chicken pieces in vegetable oil and set aside.
- To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
- Next, trim the sides of the bread slices.
- Moisten the bread with fingertips, and flatten using a roller.
- Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
- Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
- Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
- Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
- Bake/ microwave until the cheese melts and serve warm!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Jeeraka Kanji
Jeeraka Kanji is a staple during ramadan. During my childhood, my mom would bring a big bowl of this Jeeraka Kanji to the table during Ramadan and the feeling of that warmth can't be describedutnil you actually try it. The leftover Kanji is usually had for suhoor. It is filling and the medicinal properties of garden cress seeds are immense. Garden cress seeds, also known as ashali in Malayalam is more like the brown/red cousin of basil seeds/ tuk malenga :D
I made the Jeeraka Kanji in the pressure cooker, you may cook the kanji/rice porridge in any pot. Then, a ground paste of coconut, shallots and cumin seeds are added to the kanji. The comfort that this rice porridge gives after breaking fast is just so soothing. Cumin and Fenugreek seeds has many benefits too.
Without further ado, let's see how the Jeeraka Kanji is made.
Ingredients : (makes for 4 people)
- 1 cup Jerakashala rice
- 1/2 tsp Fenugreek seeds
- 1 tsp Garden Cress Seeds
- 1/4 tsp Turmeric powder
- 4-5 Shallots
- 1/2 cup Shredded Coconut
- 1 tsp Cumin Seeds
- 1/2 cup water
- Ghee/ clarified butter, to garnish
Instructions:
- Cook the rice in a pressure cooker with Fenugreek seeds, garden cress seeds, salt and turmeric and water double the quantity of the rice, for 1 whistle and let it stay for 5 minutes before releasing pressure manually, (you may also cook in a normal pot and allow the rice to cook until well cooked and thick).
- In a mixer grinder, add the shredded coconut, cumin seeds, shallots, water and grind.
- Add the ground coconut paste to the cooked rice porridge and add more water, salt and turmeric, if required.
- Allow the kanji to come to a simmer, before the kanji boils, switch off the flame.
- Serve the Jeeraka kanji warm, in bowls and serve with ghee/ clarified butter.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Copycat KFC Bowl
I know we don’t have the KFC bowl in Middle East, but I saw a viral reel where a person tries this from KFC, and I couldn’t help but make it at home right away! And oh boy was it good?!
It’s like all your favorites in a bowl. You have creamy mashed potatoes that is layered with a semi thick chicken gravy, which is topped off with corn niblets and finally the fried chicken is added which is topped off with cheese of your choice. I used emmental cheese. Though it’s quite rich and indulgent, a small portion wouldn’t be harmful.
Without much ado, let’s get started!
Ingredients:
For chicken marinade:
250 gms Tender Chicken Breast, cubed
1 Egg
1/2 cup Butter milk*
1/2 tsp Black Pepper powder
1 tsp Paprika/ Red Chilli powder
1 small Garlic clove, minced
Salt, as required
Chicken Coating:
- 3/4 cup Flour
- 1 tsp Paprika/ red Chilli powder
- 1/2 tsp Black pepper powder
- Thyme, a pinch (optional)
- Dry Parsley, a pinch (optional)
- 1/2 tsp cayenne pepper/ red Chilli flakes
- 1/2 tsp Black pepper, crushed
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt, as required
Creamy Mashed Potatoes:
- 3 potatoes
- 1 tbsp Butter
- 1/2 cup Milk
Corn:
Chicken Gravy:
- 1 tbsp Butter
- 1 cup Chicken Stock *
- 2 tbsp Flour (or more if required, make a paste of flour+water)
Garnish:
- Emmental Cheese (or any cheeee of your choice)
- Lettuce leaves
Instructions:
- Marinate the Chicken cubes using the ingredients mentioned above and set aside.
- Meanwhile, chop the potatoes in the same size and boil and strain and mash well, using a potato masher or a food processor.
- In a pan, add butter, allow to melt and pour in the milk.
- Once if almost comes to a boil, pour this milk mixture to the mashed potatoes and combine well to get creamy mashed potatoes .
- Now prepare the chicken coating mix, and take the chicken cubes that have been marinating and coat well in the coating mix and fry the chicken pieces.
- Next, in a pan, add butter and add corn and sauté on high flame.
- And set the corn aside.
- Next, make the chicken gravy by adding butter, once the butter has melded add flour and mix. Keep flame on the lowest and add milk and whisk well, make sure no lumps are formed. And add more flour paste if required.
- Once it reaches the desired consistency, set aside
- Now the layering is done by taking a bowl, add the 1st layer , the creamy mashed potatoes, to which the chicken gravy is poured, top up with the cooked corn niblets and finally add in your fried chicken pieces and finish off with your choice of shredded cheese and enjoy!


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Chicken Zinger Sliders
Sliders are a favorite any time around for kids and adults alike. These Chicken Zinger sliders are made instantly and air frying the zinger makes it even more easier and healthier. Did you know that slider buns are 2 inch buns that are also called finger food, as they are tiny.
My little girl fasted today and I wanted her to have something that is yummy, junky yet something that we don’t feel guilty about. And this one is a win win! I love how easy it is to make these sliders at the last moment and gets done in a jiffy if you have thawed boneless chicken you are great to go!
I have added jalapeños in some of the sliders, for the adults ;)
And the cheese pull, of course, is the best part! I am sure this is going to be such a treat for your fasting kids too!
Let’s get started!
Ingredients :
- 200 gms boneless chicken, long thick strips
- 1 pack slider buns
- 1 tsp garlic powder
- 2 tsp Paprika powder
- 1/2 tsp black pepper powder
- Salt, as required
- 1 tsp Olive oil
- 1 egg
- 1 cup Corn flakes, coarsely crushed
- Butter
- Cheese slices (each slice cut into 4 squares)
- Jalapeños (optional)
- Shredded Mozzarella Cheese
- Iceberg lettuce
- Sesame seeds
Sauce:
- Mayonnaise
- Tomato Ketchup
- Mustard Sauce
Instructions:
- Marinate the chicken with garlic powder, paprika powder, black pepper powder, salt and olive oil.
- Beat an egg and set aside.
- Dip the chicken pieces one at a time in the egg and coat in crushed cornflakes.
- Airfry at 200 C for 12 minutes. (You may also deep fry if you do not own an airfryer)
- In a bowl, mix the Mayo, ketchup and mustard sauce and set aside.
- Preheat oven at 180 deg C.
- Slice open each bun and smear butter and bake in the preheating oven, until melted.
- Smear the prepared sauce over one side of the bun and place tiny squares of cheese slices and the chopped zinger chicken.
- Add the jalapeños (optional), mozzarella cheese and smear the rest of the sauce over the other side of the bun and place them over the sliders.
- Smear melted butter over the buns and sprinkle sesame seeds.
- Bake at 180 deg C for 5-7 minutes or until the cheese melts.
- Once the cheese is melted, place the chopped ice berg lettuce inside each slider.
Note:
You may also make the slider buns at home using
this recipe.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Creamy Pepper Chicken Curry
This is one curry that I love to make easy during Ramadan, as it goes well with nice pathiri, noolputtu/ idiyappam, puri, chappati, ghee rice, puttu… you name it! The curry is so versatile that it goes with almost every rice/ roti.
The curry is so very easy to prepare yet bursts with flavor. The main ingredient being black pepper, the curry is a bit spicy, but when you add the cashew cream/ paste, the spiciness combined with the creaminess just elevates the flavors so well.
Let’s see how the curry is prepared:
Ingredients:
- 10-12 Cashews, soaked in warm water
- 700 gms Chicken, curry cut pieces
- 1 tbsp Ginger garlic, crushed
- 5 tbsp Coconut oil
- Curry leaves
- 3-4 Green Chillies, slit
- 1 large Onion, finely chopped
- Salt, as required
- 1 medium Tomato, chopped
- 1/4 tsp Turmeric powder
- 2-3 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Black pepper, coarsely ground
- 1 tsp Black pepper powder
- 1/2 cup water
- 2-3 tbsp milk
- Coriander leaves, Finely chopped
Instructions:
- Soak the cashews in warm water and after 10- 15 minutes, grind the cashews to a paste by using 2-3 tbsp milk.
- In a clay pot, pour coconut oil, add the crushed ginger garlic, sautee until aromatic and add curry leaves and green Chillies. Sauté well.
- Add the chopped onion, and add salt, sauté until translucent. Next add chopped tomatoes. Cover and cook for 2-3 minutes.
- Add in your spice powder, mix well and add the chicken pieces with salt, as required.
- Add the water and allow to cook covered for 20 minutes.
- Once chicken is cooked, add the cashew paste and garnish with chopped coriander leaves.
- Enjoy with iddiyappam/ noolputtu, nice pathiri, chappati, ghee rice, etc!
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Prawns Bonda
Couple of years back, my bhabhi (cousin’s wife Chachu) got us some snacks that she made. This particular item, did not look so eye catchy and all, but the flavors were on point! And I was loving the idea of adding prawns to make Bonda. Bonda is basically potato that is cooked and mashed to which mustard seeds are tempered with the basic ingredients like onion, curry leaves green chillies, they are made into balls and batter fried. More like a stuffed savory Malayali Luqeimat 🙊😄
I had these small pouches of cooked and frozen onion- Chilli that I had pre prepared before Ramadan.. ahh! My work of making the Bonda got over in a jiffy! No chopping or waiting for the onion to sauté etc. So very easy, Alhamdulilah!
Let’s see how prawns Bonda is made:
Ingredients: (Makes approx 16 small bondas)
- 3 potatoes (cooked and mashed), make sure not to overcook
- 150 gms prawns (cleaned and deveined)
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp ginger garlic paste
- 4- 5 tbsp Coconut oil
- 1 tbsp Mustard seeds
- Curry leaves
- 1 large Onion, finely chopped
- 2 small Green Chillies, finely chopped
- Oil for deep frying
Batter:
- 1 cup All purpose Flour / Besan (gram flour)
- 2 tbsp corn flour
- 1/4 tsp Turmeric powder
- 1/4 tsp Chilli powder
- Water, as required
Instructions :
- Marinate the prawns with ginger garlic paste, turmeric powder, Kashmiri Chilli powder and salt. Fry the prawns in coconut oil and set aside to cook slightly and chop them.
- In the same oil splitter mustard seeds and tear curry leaves and add the pre prepared onion mix, or fresh chopped onions and sauté with green Chillies.
- Now add the mashed potatoes and the add the fried and chopped prawns.
- Adjust seasoning if required.
- Grease your hands with oil and make equal sized small balls.
- While the balls rest in the refrigerator, make the batter by mixing all purpose flour, corn flour, turmeric powder and Chilli powder and a pinch of salt and combine using a whisk.
- Add water gradually while mixing to form a smooth semi thick batter.
- In a frying Kadai, pour oil and allow to come to heat.
- Now dip each ball in the batter and fry until golden and enjoy with your choice of sauce.
Ps: Do not chop the prawns well.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡