Foodie & Her Feast

A journal of my tried & tested recipes approved by 8 different tummies!

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So this is how the conversation has been going between me and my husband for quite some time now. Him: Soo, what happened to that blog of yours? Me: I am working on a new post. Him: You have been writing one for the past one year! Me: Yeaah, I just need an inspiration.. You know, I am suffering from a writer’s block! And this eventually leads to a fight totally not related to food or blogging. This had been going on for some time when this happened; Him: Soo, what happened to that blog of yours? Me: I told you I am looking for something special.. you know.. to restart my blog with a bang! Him: Well I have got you something that would help you get back to your blogosphere! Me: What? What is it? Him: Well, Lets #makeitspecial! Apparently, he had won a contest on #makeitspecial and gifted me a cooking class with celebrity chef Saji at Marriott, Kochi. Yippee yaaye yoo! Needless to say, I was on cloud 9! Now a word about Make It Special..  It’s a new company founded by Chandrashekar and Gouri which helps you gift experiences rather than material things to your dear ones, thereby making it more special and memorable! You can check out there Fb page here: Makeitspecial So, I along with 25 others had a special cooking session organised by Marriot Kochi to celebrate the launch of their backwater food festival happening in #casava, their Kerala Cuisine restaurant. Chef Saji who has been in this field for about 24 years gave us a wonderful demo and a bagful of handy tips to enhance your dishes! He taught us how to make an open style Karimeen pollichathu and Nyandu (crab) varathiyath. As envisaged, it was finger licking good! Some pictures from the class below! 12039178_1629211130679250_2866513145890206597_n 12039513_1628781657388864_1291937059988338632_n 12049134_1628558297411200_5281912327233493758_n 12063388_1629211117345918_9030325708587913532_n   I will definitely post these recipes once I try them out in my kitchen! Noooo, don’t be disappointed, I dint talk so much about backwater and kerala cuisine to leave you all empty handed.. I am posting today my very own “Chemeen Kizhi”. We had this dish when we went for our babymoon and I loved the concept that I developed a recipe keeping it in mind. So the recipe follows below... DSC_1033   PS: I have learned some new tricks from the Marriot kitchen that I will test and update the recipe if needed!

  • Prawns: 300 gms. Deshelled and deveined
  • Onion: 2 Big, sliced
  • Shallots: 130 gms, sliced
  • Ginger: 10 gms, chopped
  • Garlic: 15 gms, chopped
  • Green chilly: 5-6 nos
  • Chilly powder: 15 gms
  • Turmeric powder: 5 gms
  • Tomato – 1 medium, chopped
  • Coconut oil – 1-2 tbsp
  • Corriander powder: 10 gms
  • Komkum Puli: 1-2 nos, as required
  • Banana Leaves : 1 big, cut into sizes enough to make kizhi
  • Pepper: as required
  • Salt: as required
Cooking time: 30 mins Serving: 4-6 people
  • In a “Manchatti” cook the cleaned prawns with little turmeric, komkum puli and salt. Keep aside.
  • Heat oil in another “Manchatti” or a non-stick pan, add the onion and saute till dark brown (not burnt) on a low fire. Take off pan and keep aside.DSC_1011__1445350393_15756
  • In the same pan, add a little more oil if required and saute the shallots, ginger, garlic and green chilli till the shallots are golden brown.
  • Add the chilli powder, turmeric powder, garam masala and pepper. Saute till the raw smell is gone. Add the tomato and saute till done.
  • Once all the masala has been mixed well, add the prawns along with the water and mix well. Be careful not to damage the prawns. Cook till all the water evaporates.
  • Take off fire and set aside.
  • Gently heat the leaves over the fire. This is essential as it helps the leaves become more flexible.
  • Take a piece of leaf and keep some prawns in the center and tie the leaf around it like a kizhi. Tie using the thread of the banana leaf or a twine.
  • Steam in a steamer or “appachambu” before serving! Serve hot!DSC_1006__1445349930_35664DSC_1014__1445350618_83772DSC_1029
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