Prawns in garlic flavoured butter sauce can make anyone drool.  The silky sauce with well balanced flavours compliments the perfectly cooked prawns.

Butter garlic prawns is a quick and easy to make dish. It can be made just before serving. Only a few ingredients required to make a finger licking dish.

Remember not to brown the garlic or butter. Also overcooking the prawns may make them chewy. It is advisable to cook on medium to low heat. Butter garlic prawns is a wonderful side dish which will surely win hearts for you.

Recipe for Butter garlic prawns

Ingredients for Butter garlic prawns

  • 250gms medium sized prawns (deshelled and deveined)
  • 2 tbsp finely chopped garlic
  • 50gms butter
  • Salt and pepper to taste

How to make

Melt butter in a pan.

Add garlic to the hot butter. Cook till fragrant on medium heat. Prevent browning of garlic.

Tip in the prawns. Cook for two minutes on each side.

Keep moving the prawns to prevent them from browning.

Serve it as an appetizer or a side dish.


This is an easy, all butter pie crust recipe which works perfectly for sweet and savoury pies. For many, making a pie crust is more intimidating than the filling. After you try this recipe, I am sure you are not going to feel the same.

It seems the most difficult part is to transfer the pie dough to the pie dish. I have shared a simple trick which will help you to do it effortlessly.

There are recipes that call for use of shortening or margarine. Nothing can replace the taste of butter for sure. Follow the steps to get a perfect all butter pie crust.

Recipe for Butter pie crust

Ingredients for Butter pie crust

  • 1 ½ cups all purpose flour (maida)
  • ½ tsp baking powder
  • 100gms butter (cold)
  • 2 tbsp powdered sugar
  • 2 tbsp ice water
  • A pinch of salt (if using unsalted butter)

How to make Pie crust

Cut the cold butter into cubes.

Tip in all purpose flour, sugar and butter. Pulse the food processor for 5 seconds. Do this repeatedly until you get a crumbly mixture.

Add one tablespoon of ice water at a time and pulse it. The mixture should look like shown in the picture.

Transfer the mixture on a board and gently bring it together to form a flattened ball.

Wrap it in a cling film and keep in refrigerator for 30 minutes.

After 30 minutes open the cling film such that you can roll the pie on the cling film itself. This will help you to handle the rolled pie. Roll the pie upto the thickness of 3 mm.

Flip the cling film along with the rolled pie such that the pie can be easily placed in the pie dish.

Peel off the cling film. Gently press the pie to take the shape of the pie dish.

Trim the edges of pie.

Fold in the edges.

Press your index finger to get a uniform pattern all around the edge.

Bring together the trimmings of pie and roll it. Cut out your favourite shapes with help of cookie cutter. These cut outs can be used to cover the pie.

Now line the pie shell with butter paper and fill it with kidney beans or any other beans. The weight of beans will prevent the crust from puffing. Pie weights can also be used. Aluminium foil can also be used instead of butter paper.

Bake in a preheated oven at 180 deg Celsius for 10 minutes.

Remove from oven. Carefully remove the kidney beans and butter paper.

Bake the pie crust for 15 minutes.

Pie is ready for filling!


This is a quick, no fuss recipe for Prawns pulao. If you have the deveined prawns ready, and ginger garlic paste in your refrigerator, you are in a good situation. I have used readymade coconut milk in this recipe which adds to the sweetness of the prawns. Just chop an onion and a tomato and you are ready to go.

Prawns pulao is mildly spiced and not very heavy on stomach as other nonveg dishes. Any type of rice can be used such as sona masuri or surti kolam or basmati rice. Avoid using sticky variety of rice.
Ideally shrimps (small prawns) taste the best in this pulao.  I have used medium sized prawns, which also works very well.

You just have to try it once to make it again and again.

Recipe for Prawns pulao with coconut milk

Ingredients for Prawns pulao with coconut milk

  • 1 cup prawns (cleaned and deveined)
  • 1 cup basmati rice
  • ½ cup onion (finely chopped)
  • ½ cup tomatoes (finely chopped)
  • 1 tbsp ginger garlic paste
  • ¼ tsp caraway seeds
  • 2 nos bay leaves
  • 2 green chillies (roughly chopped)
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp red chilli powder
  • ¼ cup fresh mint leaves
  • 1 tbsp ghee or clarified butter
  • 1 tbsp oil
  • Salt to taste

How to make

Wash and soak rice for 30 minutes.

Heat ghee and oil in a thick bottomed pan.

Add caraway seeds and bay leaves.

As the caraway seeds splutter add onions and green chillies. Sauté till onions become translucent.

Add ginger garlic paste. Sauté for a minute.

Now add the turmeric powder, coriander powder and red chilli powder. Cook for a minute.

Tip in the chopped tomatoes and a handful of mint leaves. Roughly tear the mint leaves before adding it.

Cook till the tomatoes soften, this will take approximately 2 minutes.

Add the cleaned and deveined prawns. Sauté for half a minute.

Add the soaked rice. Mix well.

Add 1 cup of water, 1 cup of coconut milk and salt to taste. Bring it to boil on medium heat stirring continuously. Let it boil for 2 to 3 minutes.

Cover with lid and reduce the heat to low. Cook for 6 to 8 minutes or until done.

Serve with your favourite raita.


Paneer kadhai, chicken kadhai, vegetable kadhai and similar kadhai dishes are popular in restaurant menus. One thing common to these dishes is the Kadhai masala.

Kadhai masala is a fragrant spice mix, easy to prepare at home. Add this spice mix to any dish to give it a restaurant style taste.

Homemade masalas are fresh, more fragrant and have a longer shelf life.

Recipe for Kadhai Masala

Ingredients for Kadhai Masala

  • 10 dry red chillies
  • ¼ cup coriander seeds
  • 1 tsp cloves
  • 1 tsp peppercorns
  • 2 inches cinnamon stick
  • 2 nos black cardamom
  • 10 nos green cardamom
  • ½ a nutmeg

How to make

Break the nutmeg into smaller pieces.

Put all the above ingredients in a thick bottomed pan including nutmeg.

Dry roast on medium heat for 5 minutes.

Let the masalas cool to room temperature.

Grind it in a mixer jar to get coarse powder. Generally the kadhai masala has a coarse consistency.

Transfer to an air tight jar. Shelf life of Kadhai masala is upto six months.


One or two packets of puris are never enough. We have some members who are all capable to win a paani puri competition. The evening I plan to make paani puris it is very clear that it is a skip for the regular dinner. Most of the times, paani puri is carried forward to the next day breakfast or brunch.

Eating pani puri is an art. Enjoying paani puri is all about that one moment when these flavour bombs burst into your mouth with sweet, tangy and spicy flavours. A crispy puri doubles up the enjoyment.

Make your own puris with very little effort. Suji or semolina makes very crispy and melt in mouth puris. It is essential to use the fine variety of semolina.

I am yet to meet someone who doesn’t like pani puri. Pani puri is also called as pani batashe or puchkas.

This recipe is for those who don’t get satisfied with  few paani puris and for those who believe that there is nothing better than home cooked food.

Recipe for Puris

Ingredients for Puris

  • 1 cup semolina
  • ¼ cup maida or all purpose flour
  • 1 tbsp oil
  • Salt to taste
  • ½ cup water

How to make

In a mixing bowl, mix together semolina, maida and salt.

Add water and knead soft dough. Cover and keep aside for 30 minutes.

After 30 minutes the dough may become harder as the semolina absorbs the water in dough and swells up.

Take some oil on your palms and knead again for 3 to 4 minutes until the dough becomes soft.

Divide in two equal portions. Roll it as thin as possible (shape is not important).

Using cookie cutter or jar lid cut roundals as shown in the picture. I have used kulfi mould with sharp edges. Choose appropriate size of the puri.

Heat oil till medium hot. Drop the puris one by one such that you get enough time to gently press each puri. This helps the puris to puff up.

Reduce the flame. Fry till the puris are crispy and golden in colour.

It is fine if some puris don’t puff up. These flat puris can be used for shevpuri.

After frying, transfer the puris to a sieve or metal mesh line with kitchen paper. Keep this container in a flat plate where the excess oil will get collected.

Let puris cool completely before storing it in an air tight container. It is advisable to line the container with kitchen paper to get rid of any leftover oil.

These puris can stay upto 1 to 2 months depending on the climatic conditions.


Chenna is a homemade cottage cheese which is mainly used for making sweets. It is obtained by curdling the boiling milk with lemon juice or vinegar.

Homemade chenna is considered to be the freshest. Cow’s milk yields the best quality of chenna, however any type of milk can be used.

Recipe for Homemade chenna

Ingredients for Homemade chenna

  • 1 litre milk
  • 2 lemons or 2 tbsp vinegar

How to make

Bring milk to boil. Lower the heat. Add lemon juice or vinegar and give it a gentle stir.

If the milk doesn’t curdle add more lemon juice.

Remove from heat when you can see the curdled milk and clear whey separated.

Pass it through a sieve lined with muslin cloth. Wash the chenna under running water.

This will prevent from overcooking of chenna and also remove the tartness of lemon juice.

Squeeze to get rid of the moisture. Remember too less or too much moisture is not good for Bengali sweets.