• 1 cup Puzhungalari/ Par boiled rice, (soaked in steaming hot water for at least 4-5 hours) *
• Ari podi (like amis) / Rice flour, as required **
• 1/4 cup shredded Coconut 
• 1/2 of an Onion, chopped roughly 
• 1/2 tsp Fennel Seeds
• 1/4 tsp Garam Masala powder*
• 1 cup If using ari podi 
• Salt, as required 
• 250 gms Prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 1 small Garlic, minced
• 1 tbsp Coconut oil
• Curry leaves 
• 1 medium Onion, sliced finely 

• 3/4 cup shredded coconut 
• 4-5 Shallots 
• 1/2 tsp Fennel seeds 
• 1 tsp Ginger garlic paste 
• 3 Green Chillies
• 1 tomato, chopped
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Chilli powder
• 1 tsp Coriander powder 
• 1 tsp Garam masala powder

• 2 tbsp Ghee 
• Curry leaves 
• 2-3 Shallots, finely sliced

1. In a mixer grinder, add the washed and soaked par boiled rice, coconut, onion, fennel seeds and garam masala, add a little amount of water to grind to paste.
2. Transfer the content to a bowl and add in rice flour as required to make it tight. (Enough to make balls and make dumplings)
   
   
   
3. Next, grease your hands with oil, take a small portion of the rice dough, as make tiny balls on the palm of your hand, roll it to make a small ball, and press gently in the middle to form a slight dent, similarly do all of the rice dough. ( ask someone to join along, as it’s fun and easier when someone tags along to make the tiny rotis)
   
   
   
   
   
4. You can either drop these little dumplings onto a foil sheet or a banana leaf.
5. Keep a steamer pot with water on the stove, once steam starts coming, place the foil or banana leaf with the dumplings.
6. Allow to steam cook for at least 20-25 minutes. 
7. Once cooked, transfer the dumplings to a heat proof bowl and sprinkle water, this helps the dumplings to separate from each other.
8. For the prawns version, marinate the prawns using minced garlic, turmeric powder, Kashmiri Chilli powder, and coconut oil. 
   
   
   
   
   
   
9. Fry them lightly in coconut oil and set aside.
10. Next sauté sliced onion in coconut oil and add salt as required. 
    
    
    
11. Add ginger garlic paste, once aromatic add in the green Chillies, chopped tomato, cover and allow to cook well until mushy. 
12. Next add in the spice powders , sauté for a couple of seconds.
13. Grind a paste that consists of shredded coconut, shallots and fennel seeds with little water. 
    
    
    
14. Add in the ground coconut paste and a little extra water***
    
    
    
15. Next add in the steamed rice dumplings, mix well. 
    
    
    
    
    
16. Add the fried prawns that was kept aside. 
17. Adjust water and salt as per needs. 
18. Finally garnish with a tadka from ghee, sliced shallots and curry leaves. Enjoy with a nice glass of black tea!

• If preparing beef, chicken or mutton, prepare the curry by pressure cooking onion, tomato, green Chilli, spices powders (for chicken and meat, make the coriander powder 3-4 tsp), salt as required and add little water and pressure cook ( make sure you don’t add too much water)
• Add the ground coconut paste and add in the tadka.
• *You may use whole spices too
• ** If using only ari podi (pathiri podi like Amis brand), 1 cup ari podi will yield quantity for 2 people. Add water as required, to make a soft (not too tight nor too loose) dough, that can be easily made into tiny balls.
• *** Don’t worry if the gravy looks very loose, as the Kakkaroti sits, the rice dumplings act as a gravy mopping agent, making the gravy thicker as it sits.

• 3-4 Mushrooms*, sliced
• 1 egg
• 3 1/2 tsp Corn Flour (mixed with 3 tbsp water)
• 1/2 cup Carrot, chopped finely 
• 1/4 cup Spring onion, chopped finely 
• 150 gms Boneless Chicken, chopped finely 
• 8-10 pcs Prawns, peeled and deveined (chop few of them)
• 2 Garlic, freshly minced 
• Small piece Ginger, freshly minced 
• 2-3 tbsp Vegetable Oil
• 1 Chicken Cube / 1 cup Chicken broth
• 1-2 tbsp Soy Sauce 
• 1-2 tbsp Red Chilli Sauce
• 1 tsp White Pepper Powder
• 1 tsp Black Pepper, crushed 
• 1 tbsp Oyster Sauce, optional
• 3 1/2 - 4 cups Water 
• Salt, as required 
• Spring onion, chopped (to garnish)

1. In a heavy bottom pot, pour in the vegetable oil and add in the chicken pieces and the minced ginger and garlic and toss well until almost cooked. 
2. Next, add in the chopped prawns and whole prawns.
3. Add in your veggies like sliced mushrooms, finely chopped carrots.
4. After a couple of minutes of sautéing, add in the chicken cube and add in the sauces like soy sauce, red Chilli sauce and oyster sauce and spices like white pepper, black pepper. 
   
   
   
5. Pour in the water, close lid and allow to boil, once boiled, if froth is visible, skim it using a ladle.
6. Pour in the corn flour slurry, while stirring continuously. 
7. Add salt, if required, and sauces if necessary.
8. Finally pour in the beaten egg like a thin string and swirl while doing it, mix gently.
9. Garnish with the chopped spring onion and your 19B soup is ready to enjoy!

• 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 

• 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 

1. 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.
   
   
   
   
   
   
2. 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.
3. Now add the mashed potatoes and the add the fried and chopped prawns.
4. Adjust seasoning if required.
5. Grease your hands with oil and make equal sized small balls.
   
   
   
6. 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. 
7. Add water gradually while mixing to form a smooth semi thick batter.
8. In a frying Kadai, pour oil and allow to come to heat.
9. Now dip each ball in the batter and fry until golden and enjoy with your choice of sauce.

• 3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
• 1/2 box Shredded Coconut
• 1 tsp Fennel seeds
• 1/2 tsp Garam masala powder
• 1/2 Onion, roughly chopped
• Salt, as required

• 100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
• 250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
• Coconut oil, for frying
• 2 sprigs curry leaves

• 1/2 + 3 tbsp box Shredded coconut
• 1 tsp Fennel seeds
• 1/2 cup warm water
• 1 1/2 Onions, sliced
• 1 tbsp ginger garlic, freshly pound 
• 2 sprigs Curry leaves
• 1 Tomato, chopped 
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chilli powder
• 1 tsp Coriander powder
• 3 Green chillies, slit
• Salt, as required

1. You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
2. To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
3. In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
4. Add the sliced onion, curry leaves and add salt and saute until translucent .
5. Next add in the pound ginger garlic paste, saute until raw smell disappears.
6. Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
7. Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
8. Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
9. Now, add in the slit green chillies and mix.
10. In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
11. Add water and salt as required, allow to come to a boil.
12. Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
    
    
    
13. The dough that has been resting has to be made into balls of same quantity.
14. On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti 
    
    
    
15. Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
    
    
    
16. Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
    
    
    
17. Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
    
    
    
18. Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).

Ingredients:

For marinating the prawns:

For Coconut paste:

For tempering:

Instructions :

1. In a pressure cooker, cook the Tapioca with turmeric powder and salt with water, as required for one whistle and allow the pressure to release naturally.
   
   
   
2. Marinate prawns with ingredients mentioned above, fry in coconut oil for 3-4 minutes in high flame and set aside.
   
   
   
3. In a mixer grinder, add the ingredients mentioned above to make a coconut paste and blend to smooth paste with very little water.
4. Open the pressure cooker, and mash the Tapioca well using a masher, or a strong wooden ladle.
5. Pour the ground coconut paste and the fried prawns to the Tapioca and allow to come to a boil.
6. Finally temper the ingredients mentioned above in ghee and add to the Mashed tapioca. Allow everything to simmer well for a couple of minutes and you are ready to enjoy with boiled ponni/ Matta rice or any rice of your choice, or even just like that! 

Notes:

I did not add green chillies as my daughter does not prefer spicy food, if you like your food spicy and hot, add slit green chillies when pressure cooking the tapioca.

• 15 - 20 fresh big prawns/shrimps, cleaned and deviened 
• 4 tbsp butter
• 5-6 garlic cloves, finely chopped 
• 1/4 tsp Black Pepper Powder 
• 1 tbsp lemon juice 
• 1 tbsp fresh parsley , chopped

1. In a small skillet/pan, allow the butter to melt, drop your finely chopped garlic and sauté until fragrant, make sure it doesn't burn. 
2. The prawns are marinated in salt and pepper, and threaded onto the skewers and brushed with the garlic butter. 
3. Grill for 3 minutes each side. 
4. Once the prawns are cooked and removed to a plate. Pour the rest of the garlic-butter mixture with the dash of lemon juice over the cooked prawns. 
5. Garnish with lemon and parsley. Enjoy hot! 😋

Notes :

• Don't cook the prawns for too long. 
• Keep the tail on for presentation purpose. 

• 250 gms cleaned and deviened prawns 
• 1/2 tsp Garlic paste
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tbsp Corn flour
• 1 tsp Maida
• Roughly chopped curry leaves 
• Salt, as required 
• 5 tbsp coconut oil

1. Marinate the ingredients with the cleaned prawns and allow to marinate for 15 minutes. 
2. In a kadai, heat coconut oil and fry the coated prawns for 3 minutes each side and no more.
3. Drain oil from the fried prawns and serve immediately. Tastes best and crispier when piping hot!

• The marination might look a little off red due to cornflour, but once you drop them in oil, the color of the prawns change to red immediately.
• For larger prawns, increase frying time to 2 minutes extra. 
• Add adequate amount of salt to bring out the best of flavors 
• The ingredients might sound minimal but allow seafood to play its own magic and you won't regret! 😋 

• 6-7 prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder 
• 1/4 tsp Red Chilli Flakes 
• 1/2 black pepper powder 
• Salt, as required 
• A squeeze of lemon juice. 
• 1/2 tsp ginger garlic paste 
• 1/2 cup Coconut milk (I used coconut milk powder) 
• 2 tbsp bread crumbs
• 1/2 cup milk
• 1/4 chicken stock (optional) 
• 2-3 tbsp cream
• 1 tsp soy sauce
• 8-10 Samosa leaves
• 1 egg (egg wash) 

• 2 tbsp grated coconut 
• 1 tsp Red Chilli powder
• 1/4 tsp ginger garlic paste 

1. In a fry pan,  pour some oil and fry the prawns marinated in Turmeric powder, red chilli flakes, black pepper powder, salt and a squeeze of lemon juice. 
2. In the same pan, sauté ginger garlic paste and add coconut milk. 
3. Next add bread crumbs and pour the milk and add cream. Pour your chicken stock if you have. Finish off with a dash of soy sauce. 
4. Now to prepare the coconut topping. Mix the ingredients under coconut topping and fry it in little oil in lowest flame until crisp. 
5. Now prepare the cups by cutting the samosa leaves into halves and placing them in a cross in the cupcake pan moulds to form cups. 
6. Brush them with an egg wash and bake in a preheated oven on 180 deg C for 15-20 minutes or until crisp. 
7. Remove your cups from your cupcake pan and add your gravy to it. 
8. Place a prawn on each cup and finish off with a Sprinkle of the prepared coconut topping and add chopped spring onion for a pop of color. 

• Please be careful when adding salt as the sauce will have enough salt from the chicken stock and soy sauce. 
• You may add minced prawns after adding the ginger garlic paste in the sauce for better flavor, I didn't have many prawns with me so I didn't use them in the gravy sauce. 
• Please use fresh prawns, so you have the yummy flavors of the prawns in the gravy. 
• I would suggest to use mini cupcake pans, if you have them, so that it's easier to pop them in your mouth. 

• 10-12 prawns cleaned and deveined
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp ginger garlic paste
• Salt, as required 
• Curry leaves
• Coconut oil 

• 1 1/4 Cup of Vermicelli
• 1 1/2 cup water
• 1 medium-sized onion, chopped
• Curry leaves
• 1/2 tbsp ginger garlic paste
• 2 green chilies, slit
• 1/2 tomato, chopped
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp garam masala powder
• 1 Maggi chicken cube/ 1/2 glass chicken stock
• 1/2 tsp lemon juice

1. Fry or cook the prawns that have been marinated in the spices under for the prawns in the ingredients list.
2. Dry roast the vermicelli
3. In a deep medium-sized pan, sautee chopped onions, curry leaves, slit green chillies, ginger-garlic paste and allow the raw smell to disappear.
4. Next, add the chopped tomatoes and give a mix and close the lid and allow to cook for a minute.
5. Next add the spices -  turmeric, chilli powder, garam masala powder, and saute for 30 seconds on the lowest flame.
6. Add fresh chicken stock water and/ prawns stock water and add the pre-roasted vermicelli and add water which includes the stock water that has been added already.
7. Now add the cooked/ fried prawns and give it a mix and allow to cook on sim for 15-20 minutes.
8. Finally, add the lemon juice and you are done!

• If you like the vermicelli texture to be soggy kind add more water while cooking the vermicelli.
• Fry or cook the prawns for no more than 5- 6 minutes.
• You may try the same with chicken too.