Thursday, 28 February 2013

Moong Dal Kozhukattai

2 cups of raw rice (soaked and drained)
1/2 cup of whole moong dal
1/4 cup of shredded coconut
1/2 cup of sugar (reduce or add to your preference)
A pinch of salt

Dry blend the soaked raw rice and steam for 15 minutes, remove to a bowl and break all the lumps so that you will have lump free flour, let it cool down. Now dry roast whole moong dal until a nice aroma is released from the dal, let it cool down for a while then pulse it the blender once (we are looking for coarse grains not fine nor whole).

Boil the dal with salt and some water to soften it do not add so much of water as we will be using the water for the dough preparation later. Let the dal cool so that easier to work with it, slowly add the cooked dal to the rice flour we have prepared earlier, add sugar and coconut. Mix well and shape it into kozhukattai, steam for 10 minutes or until its completely cooked.

Let the kozhukattai cooled before serving, now our Mong Dal Kozhukattai is ready to be served. Do try and let me know how was it!

Wednesday, 27 February 2013

Hyderabad Chicken Briyani

Recipe Source : VahChef
Recommended by: My Beloved Friend Priya Ranjit

I have made some alteration to the ingredients, I have used chicken instead f
2 cups of Basmathi rice
500 g of chicken (I used whole leg)
3 large onion (sliced thinly and fried)
2 tsp red chilli powder
2 tbsp of coriander powder
1/4 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of black pepper powder
1 tsp of garam masala powder
1 tsp of cumin seed
1 pc cinnamon stick
1 bay leaf
2 cardamom
2 star anise
2 cloves
1 tbsp of lemon juice
1/2 cup of curd
5 pcs green chilli (chopped)
A bunch of coriander (chopped)
A bunch of mint leaves (chopped)
A few drops of yellow coloring/saffron milk
Salt to taste
3 tbsp of oil

Rice part 

Basmathi rice (washed & soaked for 30 minutes)

Cook rice with whole garam masala, oil and salt. We need to take out rice in two parts (40% and 60% cooked and separated)

Chicken masala

Marinate chicken with ginger garlic paste, green chilli, turmeric powder, chilli powder, coriander powder, cumin powder, cumin seeds, half of fried onion, salt, whole garam masala, lemon juice, curd, coriander leaves, mint leaves, bay leaf and oil for 30 minutes.

Now put the marinated chicken in a heavy bottomed pan or pressure cooker, layer with 40% cooked rice, coriander leaves, mint leaves, fried onion, then another layer of 60% cooked rice, coriander leaves, mint leaves, fried onion, garam masala powder and yellow coloring.

Let this cooked over medium flame for 30-45 minutes until the rice and chicken are completely cooked. As the chef said the whole house will have a wonderful aroma and you know your briyani is completely cooked.

Now our Hyderabad Chicken Briyani is ready to be served, I served this briyani with Tomato and Onion Raita. Do try and let me know how it turned out for you!

Tuesday, 26 February 2013

Cinnamon Sugar & Raisins Pull Apart Bread (Egg-less)

For many months I have been admiring many blogger sisters baking breads, different types and shapes which pokes me every day to try my hand on baking bread but some how delayed all this while as I didn't have the gut to try it. The steps seem to be very tedious and I thought I didn't have that much of patience to wait for it but the first step to any major decision are quite tough isn't it, OMG its just baking a bread nothing as major to a liposuction. I went through many recipes from other bloggers' post and have decided that I would choose Pull Apart Bread as my first choice as the process is quite easy and you can choose any filling of your choice to incorporate with the bread.

I love the Cinnamon Sugar and Raisin combo as its very simple and doesn't need much ingredients and they are something available in almost every kitchen. Now let us look at how to make this wonderful, soft and flavorful bread, I have chosen to follow Nags recipe from Edible Garden, thank you so much dear for the wonderful recipe. For the step by step pictorial do visit her website;

3 cups of all purpose flour 
1 tsp of sugar 
2 tsp of yeast (I used Mauripan) 
1/2 cup of warm milk 
1 tsp of salt 
25 gm of butter, at room temperature 
3/4 cup of milk, at room temperature 


1 cup of sugar 

3 tbsp of butter (at room temperature)
1 tsp of cinnamon powder
2 tbsp of black raisins

In a bowl, mix warm milk, yeast, sugar and leave it aside for it to work its magic (this mixture will be frothy and it's ready to be used it takes approximately 5-10 minutes).

In another mixing bowl add flour, salt, butter and yeast mixture, mix all these ingredients until it comes together and add the 3/4 cup milk until a soft, slightly sticky dough is formed. Apply some oil and cover the dough with a cloth or cling wrap and set aside for 1 1/2 hour.

If you have followed the exact steps this dough will rise, punch and release the air in the dough and roll on a flat surface using a rolling pin to get a rectangle or a square. Apply some butter, sprinkle generous amount of cinnamon and sugar mixture on the flatten dough on the buttered side, add the black raisins on top of this and lightly roll using a rolling pin t slightly embed the raisins.

Cut the dough into 6 strips and stack on top the other strips filling side facing up, now further cut the strips into equal smaller squares and arrange in a well buttered loaf pan. Cut part facing down, once all arranged cover with a wet towel and let the dough rise for another hour.

Pre-heat oven at 180 degrees and bake for 25-30 minutes until its golden brown, once baked apply generous amount of milk on the bread and let it cool down completely. Now our Cinnamon Sugar & Raisins Pull Apart Bread is ready to be served.

Do try and let me know how it turned out for you!

Monday, 25 February 2013

Brinjal & Potato Puli Kuzhmbu/ Curry


1 brinjal (cut into wedges)
1 large potato (cut into wedges)
1 tomato (cut into wedges)
1 large onion (sliced)
3 garlic cloves (chopped)
1 tomato (chopped)
1 sprig curry leaves
1 tsp of fenugreek seeds
1 green chilli (slit)
1 cup of tamarind juice (not thick nor watery)
2 tsp of red chilli powder
1/4 tsp of turmeric powder
2 tbsp of coriander powder
1 tsp of jaggery
2 tbsp of oil
Salt to taste
Water (as needed)

In a pan, heat oil and fry fenugreek seed, green chilli, onion, garlic, curry leaves fry for a minute then add tomato, cook until it turns mushy. Then add potato, pour water, turmeric powder, chilli powder and coriander powder, let the mixture boil until potato is cooked, then add the brinjal (let it cook for few minutes).

To the boiling gravy add tamarind juice, salt and jaggery, all this mixture should come together and thicken (should not be watery if its watery let it simmer for a few more minutes), finally before turning off the flame add in the tomato wedges.

Now our Brinjal & Potato Puli Kuzhambu is ready to be served. Do try and let me know how it turned out for you!

Saturday, 23 February 2013

Onion Chutney

5 large onions (sliced thinly)
5 pcs of dried red chilli
1/2 tbsp of whole urad dal
1 tbsp of tamarind paste
A pinch of hing
Salt to taste
Oil to fry

1 tsp of mustard seeds
1 tbsp of oil
1 sprig of curry leaves

In a pan, fry urad dal, sliced onions, dried chilli, hing until onions turn slightly soft and translucent. Let it cool for a while, once its cool blend without adding any water, add tamarind paste and salt to a fine/ slightly coarse paste, do adjust the seasoning as per your preference.

For tempering, heat oil in a pan, crackle mustard seeds and pour the blended paste, mix for a couple of minutes and our Onion Chutney is ready to be served for Idli or Dosa. Do try and let me know and tell me how it turned out for you!

Friday, 22 February 2013

Mango & Peach Pudding (Egg-Less)

It has been quite sometime since I have prepared pudding at home, so I planned to make my all time favorite Mango Pudding but I saw there were some peach slices in the pantry, I don't know how the combo works but it was actually awesome. Now let's check out how to make this;


10 g of jelly powder
1/2 cup of mango puree
1 cup of sugar
750 ml of water
500 ml of milk
Few slices of peach (chopped)
A few slices of peach (for garnishing)

In a pan, mix water, jelly powder and sugar, let it boil over medium flame, sugar and jelly powder should be completely dissolved and reduces a little. Finally add in milk and mango puree and let it simmer for a few minutes.

Now pour the pudding mixture into your preferred mould or glasses and add in the chopped peaches equally to all the containers. Let the pudding cool down before transferring to fridge and let it set perfectly.

Once the pudding is completely set which takes only about 30 minutes, it is ready to be served with a dollop of cream and topped with sliced peaches. Tastes best eaten while its chill. Do try and let me know how it turned out for you!

Im sending this post to Kauser Kitchen's Event


Thursday, 21 February 2013

Stir Fried Penne Pasta

2 cups of penne pasta 
1/2 cup of minced chicken
3 dried red chilli
1 onion (sliced thinly)
3 garlic (chopped)
3 tbsp of oyster sauce
3 tbsp of oil
Salt to taste

Boil the pasta, with salt and a few drops of oil, once its cooked drain the pasta and set it aside.

In a pan, heat oil and fry garlic and onion then add dried chilli and onion, fry until the chicken is completely cooked. Now add in the oyster sauce and cooked pasta, mix well and season with salt, make sure you taste it before adding as oyster sauce gives saltiness too.

Now our Stir Fried Penne Pasta is ready to be served. Do try and let me know how it turned out for you!

Wednesday, 20 February 2013

Spicy Tuna Cutlets


1 can of tuna flakes in water
4 potatoes (boiled and mashed)
1 large onion (chopped fine)
5 bird eye chilli (chopped fine)
1/2 tsp of turmeric powder
1/2 tsp of garam masala powder
1 large egg (beaten and add 2 tbsp of water)
1 tbsp of lemon/lime juice
Salt to taste
Oil to fry

In a bowl add potatoes, tuna flakes (drain out the water), lemon/lime juice, onions, chilli, turmeric powder, garam masala powder, salt and mix everything  until it does not stick to your hands. Leave the mixture to set aside for at least 30 minutes.

Heat oil and maintain on medium flame, roll the tuna mixture into small balls and flatten slightly, keep aside. Dip the prepared cutlets in the egg mixture then fry to golden brown and drain on a kitchen towel. Now our Spicy Tuna Cutlets are ready to be served,best eaten with plain rice and kaara kuzhambu or as snacks dipped in ketchup.

Mouth-watering cutlets they are, aren't they?

Do try and let me know how it turned out for you!

Tuesday, 19 February 2013

Egg-Less Prune Cake

I'm so obsessed of prune and making Prune Cake, once I tried making this cake, I coudn't resist the flavour of the cake loaded with prunes and spices. This time I made it without adding any alcohol in it but I have substituted brandy for fruit flavoured essence. Anyone who tried this cake will never say NO to it, you will definitely love the taste of it. Now let's get to the recipe;

1 cup of prunes
1/2 cup of sugar
1 cup of canola oil
11/2 cup of flour*
1 tsp baking soda*
1 tsp nutmeg powder*
1 tsp allspice powder*
1 tsp cinnamon powder*
1 cup of prune flavored yogurt
1 cup of hot boiling water
1 tsp vanilla essence

Boil the prunes for about 10 minutes to soften the prunes
for easy mashing moment

Drain the water and mash the cooked prunes with a fork, you don't have to 
mash everything too smooth, do leave some chunks for better texture

In a separate mixing bowl pour oil, sugar and mix well, you don't have to use a mixer to incorporate this cake mixture, using wooden spatula is sufficient. The recipe calls for 1 cup of sugar but I have reduced to half a cup because the prune is sweet and I have added flavored yogurt.

Then sift all the dry ingredients marked * and stir into the sugar and oil mixture

Add mashed prune, prune flavored yogurt and hot boiling water to the cake mixture,
Ree have used buttermilk but I substituted with yogurt and water.

Pour the cake mixture in a 8' buttered cake pan and bake at 150- 170 degree for 30-40 minutes depending on your own oven. Mine I baked at 150 degree for 35 minutes

Our Egg-less Prune Cake is now cooling and can be served once you remove it from the mould. 

Do try and let me know how was it!

Monday, 18 February 2013

Onion Masala Chicken


For Marinate:
500 g of chicken (I used drumsticks)
2 tsp of red chilli powder
1/2 tsp of turmeric powder
1 tsp ginger garlic paste
1 tbsp of lemon juice
1/2 tsp salt

 Marinate all the ingredients above for at least 30 minutes.

For Gravy:
5 large onions (thinly sliced)
2 large tomatoes (chopped)
1 tsp of ginger garlic paste
2 tsp of red chilli powder
1 1/2 tsp of coriander powder
1/2 tsp of cumin powder
Handful of coriander leaves
1 pc of cinnamon stick
1 pc of star anise
2 pcs of cardamom
4 pcs of cloves
1 bay leaf
4 tbsp of oil
1 1/2 cup of water
Salt to taste

Heat oil in a pan, fry all the whole garam masala and 2 onions until onions are soft, then add ginger garlic paste, coriander powder, red chilli powder, cumin powder and fry in the oil. Now add chopped tomato and cook until tomatoes turn mushy. The oil will separate and masala will be cooked well.

Now to the above masala add the marinated chicken and incorporate well with the masala, then add water and salt, let the chicken cook and gravy thickens. Now add balance 3 onions that have been sliced and let it soften. Finally add coriander leaves, now our Onion Masala Chicken is ready to be served.

Do try and let me know how it turned out for you!

Sunday, 17 February 2013

Upperi/ Kerala Banana Chips

Upperi/ Banana Chips are very synonym to Keralites, this serves as snacks which are very popular among all especially during Kerala Sadhya (during festive feasts). In Malaysia, these chips are commercialized and sold by Malays and its widely available even in the shopping complexes. Now let us see how to make these chips my family's style;

5 raw plantain (peeled and sliced thinly)
2 tsp of turmeric powder
1 cup of water
Salt to taste
Oil to fry

In a bowl mix water, salt and turmeric powder and keep aside.

Heat oil in a pan and maintain medium flame, fry sliced plantain until 3/4th cooked (do not over crowd the frying pan as these plantains will stick together), sprinkle the salt and turmeric water on the frying plantain. You do not have to sprinkle turmeric and salt water every time you fry the plantain as the oil will be salty, every third or fourth time will do. Once the chips perfectly fried, drain and let it cool down before transferring into an air-tight container.

This chips can be stored up to a month if handles properly. Our Upperi/Banana Chips are ready to be served. 

Do try and let me know how it turned out for you!

Saturday, 16 February 2013

Salted Brownies

I made another favorite of my Dearest Husband's Brownies for Valentines Day, this time I sprinkled some salt on the cake batter to give a great taste to the brownies but before going to recipe, I would like to share a poem that I wrote many years back. This is an unique poem it's a Tamil poem written in English, I apologize to those who can't understand but its all about love. It may seem funny because I can't read or write in Tamil but I wrote this 10 years ago out of love, nothing planned, all of sudden I had the inspiration to write.

Etho Oru Vegathil Unai Kanden
Mayanggi Poi Nindren
Nee Yennidam Varavillai
Naanum Unnai Vidavillai

Nee Yen Munnil
Nee Yen Kannil
Nee Yen Kanavil
Nee Yen Manathil

Ninaikavum Mudiyamal
Marakavum Mudiyamal Thavikiren
Nee Varuvaaya
Unnai Tharuvaaya
Naan Kaathirupen

How is my poem? Okay now without wasting anymore time, let me share the recipe for today;

1 1/2 cup of unsalted butter
1/2 cup of white chocolate (chopped)
1/4 cup + 2 tbsp cocoa powder
1 1/2 cup of soft brown sugar
3 large eggs beaten
1 1/2 tsp vanilla extract
1 cup of all purpose flour
1/4 cup of chocolate chips
1/2 tsp of salt

Melt butter and white chocolate on double boiling, remove from the water bath add cocoa powder, sugar, eggs and vanilla extract. Mix everything well and fold in flour and pour on a buttered square or rectangle cake pan. Finally add the salt over the batter, using a stick swirl the salt over the batter. 

Bake this mixture for 35 minutes at 150 to 170 Degree brownies should not be baked like cake it should be slightly wet so 35 minutes will be accurate, once the brownies bake let it cool before cutting and serving it. My husband prefers to have it warm and sometimes with vanilla ice-cream.

Dust with cocoa powder before serving or plain depending on your preference

Do try and let me know how was it!

Friday, 15 February 2013

Kerala Kappa Masala/ Tapioca Masala

Blogging is a very interesting hobby to do, you get to know so many other bloggers from all around the world sharing their recipes with talent and photography skills which I really admire. I have joined many groups and share my recipes with others, recently I have joined group known as Kerala Kitchen, got to know lots of friends and Nags from Edible Garden have suggested that we should have cook-along event every month with selected recipes. I was so excited because, being a Malayali from Malaysia there are many recipes that we hardly cook and have forgotten over the years, my grandparents have taught my mom many Keralite recipes but I never take time to learn all of it. So this is a great chance, for me to learn with the others.

This month we have to cook Kappa Masala, which the recipe have been shared by Nags. This is slightly different from what my mom cooks but it tastes so delicious that I ate this as it is for lunch today. This is a very simple recipe and requires very less ingredients and you need so less a time to prepare it, I just love the flavour of garlic in this dish. Now let us see how to make this Kappa Masala, this recipe have been adapted from Edible Garden who is hosting Kerala Kitchen's cookout this month;

500 g of kappa/tapioca
5 cloves of garlic
5 dried red chilies
1 tbsp of coconut oil
1/2 tsp of mustard seeds
1/2 tsp of split urad dal
1 sprig of curry leaves
1/4 tsp of turmeric powder
Salt to taste

Peel the tapioca and cut into cubes, wash and drain. Now boil the tapioca with some salt and turmeric powder until its soft but not too mushy for about 10 to 15 minutes, once its cooked drain and keep aside.

I have used dry mill to blend dried chilli and garlic to a coarse paste and keep aside, you can even use pestle and mortar to crush garlic and dried chilli.

In a pan, heat coconut oil and add mustard seed and let it crackle, once the seeds crackle add the curry leaves, chilli and garlic paste mix well and then add in the cooked tapioca. Mix well all the ingredients without breaking the tapioca and let the masala coat the tapioca. Add more salt if needed and our Kappa Masala is ready to be served.

Do try and let me know how it turned out for you!

Thursday, 14 February 2013

Coconut Candy

It's something special, but is it love? Its hard for some people to call it love because of pride and some, perhaps, even reject the feelings. What ever it is , love is in the air when he gives you butterflies in your tummy by just being in your thoughts or makes your heart thump as if you've just run a 100 m dash when he's near you. Some don't even feel love at first, until an argument or risk of break-up comes into picture and 'hate' soon blooms into romance. Others misunderstand friendship, lust or even infatuation as 'love' but love is so pure and honest and it doesn't need material assurance to ignite it. Don't rush into anything and take it slow and steady so that love will last till the end.

You must be thinking what am I blabbering here, hey but its Valentines Day and I'm so in love, no matter its V-Day or not. It has been 13 years, I have been swimming in the sea of love, for some one who have been very strict and fierce, love has changed me to who I am today. I thank God for sending me the guardian angel to care and love me my whole life, okay I better stop here. I can talk and talk and talk non-stop when it comes to love, let me bring you to the recipe today.

Today's special recipe is Coconut Candy, I have made this for the first time in my life for my beloved husband to celebrate V-Day. This candy is one of his favorite, but knowing me, I'm someone who don't fancy sweet stuffs and always very health conscious he never asked me to make for him. But it's not fair isn't it, once in a while its okay to have. Now let us see how to make this;

2 2/3 cup of shredded coconut (only white part)
1/2 cup of sugar
1/2 cup of evaporated milk
1/2 cup of condensed milk
2 tbsp ghee/butter
2 tsp of rose extract
Few drops of red/pink food coloring
A pinch of salt

In a non-stick pan, melt ghee/butter and add coconut fry for a couple of minutes over medium flame, now add sugar, evaporated milk, condensed milk, rose extract, red coloring and salt. Stir everything continuously, do not leave the mixture without stirring constantly because it will be easily burnt. Stir until the mixture clumps together and almost dry.

Pour the mixture on a square cake mould and let it cool down, now cut into small squares and place it in the fridge overnight. The next day, remove from fridge and place the squares in air-tight containers in the fridge, it can be kept up to a month (if you don't finished it immediately :) ) Now our Coconut Candy is ready to be served.

Do try and let me know how it turned out!

Wednesday, 13 February 2013

Dragon Fruit Smoothie

I'm on a low calorie diet, thinking about what I can have for breakfast, the easiest to whip up would be a low calorie smoothie. I had Dragon Fruits in my pantry so, I have added milk and blend it for a healthy and yummy drink. Dragon fruit is very nutritious, it is also known as Pitaya, its originates from Mexico and South America and commercially grown in Asian countries. It has blood glucose level lowering properties, this fruit also has high protein content boosts metabolism and natural antioxidant.

Now let us see how to prepare this simple smoothie;

2 cups of dragon fruit (chopped)
100 ml of low fat milk (chilled) or sub with plain yogurt

Pulse both the ingredients in a mixer or blender until the fruit is well mixed with milk, I prefer having small pieces in the drink. Pour the smoothie in a glass and have it immediately. Do try and let me know how was it!

Chopped dragon fruits

Perfect smoothie for dieters

Tuesday, 12 February 2013

Mix Vege Stir Fried with Chicken

1/2 cup of minced chicken
1 pack of peas
1 carrot (sliced)
1 cup of cauliflower
3 garlic pods (chopped)
1 tbsp of oyster sauce
1/2 tbsp of corn slurry
3 tbsp of water
1 tbsp of oil
Salt to taste

In a pan, heat oil and fry chopped garlic and minced chicken, add all the vegetables and oyster sauce, fry all for a couple of minutes. Now add in salt and water stir very quickly, finally add in the corn slurry let the sauce thicken and ready to be served. Serve in a platter, do try and let me know how it was!

Sunday, 10 February 2013

Lemon Chicken

300g of boneless chicken pieces (sliced)
1/2 cup of lemon juice (freshly squeezed)
1/2 tsp of white pepper powder
1/4 cup+ 1/2 tbsp of corn starch
2 tsp of rice wine vinegar
1/8 cup of sugar
1/4 cup of water
Salt to taste

Marinate chicken pieces with salt and vinegar, add corn starch just before frying (shake off excess starch), fry the chicken pieces until crispy and set aside.

Now prepare the lemon sauce, mix lemon juice, water, sugar and boil in a small saucepan until it bubbles. Add 1 tsp of rice wine vinegar and season with salt and white pepper. Finally add corn slurry (corn starch and little water) and let the sauce simmer and thicken. Now pour lemon sauce over the fried chicken and serve while its still hot.

Best eaten with hot plain rice, do try and let me know how it turned out for you!

Thursday, 7 February 2013

Cekodok/ Banana Balls/Fritters


3 bananas (large and ripe)
1 cup of all purpose flour
1/4 tsp of baking soda
1/2 cup of coarse sugar
A pinch of salt
Oil to fry

Mash bananas with sugar, baking soda and salt, this preparation doesn't need any water for mixing as bananas with sugar, salt and baking soda will be watery. Finally, add all purpose flour and mix well with the banana mixture. This batter will be slightly watery but do not worry that is the right consistency needed, let the batter rise for about 10 minutes before frying.

Now heat enough oil for frying over medium flame, add in small portion of banana mixture and fry until it's brown. Do not stir the mixture immediately, let one side cook first before flipping to another side.

Wednesday, 6 February 2013

Butter Prawn

My love for Chinese Cuisine, I just can't explain. I love the cuisine because of its quick preparation and does not need long hours of waiting even when you order in a very busy restaurant. I have admired the food since I was a kid, dad used to bring us to Chinese restaurants almost every week, my love for it grew fonder after I have started cooking. Butter Prawn is a dish that have been my all time favorite and must order dish when ever we eat out. It look me so long to get a perfect recipe of this dish, you can find many similar recipes in the net but I have copied this recipe long long ago even before I blog so I don't write down the source of this recipe. My heart felt gratitude to those who have shared this recipe, now let us see how to prepare this easy and delicious dish;


10 large prawns (cut the antennae)
3 egg yolks (I have used 2 large whole eggs)
2 sprig of curry leaves 
3 bird eye chilli (chopped)
1/4 cup evaporated milk
2 tbsp of vegetable oil
2 tbsp of corn starch
1 tsp of white pepper powder
4 tbsp of butter
1 tsp of sugar
Salt to taste

Marinate prawns with salt and pepper for 10 minutes, before frying add cornstarch. Heat 2 tbsp of butter and 1 tbsp of vegetable oil, let the butter melt and fry prawns until it turns red/pink/peach colour. Do not over cook the prawn, it take a couple of minutes to achieve this. Drain the prawns and keep aside.

In another pan add 1 tbsp butter and oil, pour the whisked eggs and fry until you get tiny pieces of scrambled egg (very tiny pieces like you can see from the above picture). Pour the balance 1tbsp of butter and oil add curry leaves and chopped chilli, then add the evaporated milk when it starts bubbling add prawn, sugar and salt. Quickly stir fry until all the ingredients are well incorporated and serve.

This dish best eaten while its hot. Do try and let me know how it turned out for you!