# Smoothie: Strawberry & Banana Milkshake

strawberry banana milkshake


  • Banana: 1no’s
  • Strawberries: 175grams
  • Almond Milk: 115ml (one can use plain cold milk also)
  • Cold Pressed Virgin Coconut Oil: 10grams


  • Blend it well and serve it.

Enjoy the flavour and stay fresh.




Organic Cold Pressed Virgin Coconut Oil by Team Yummyciouss: Health & Healing Benefits.

coconut oilHealing benifits of coconut oilhealth benifit of coconut oil

Prawns Cooked in Butter with Egg Yolk Topping: Malaysian Style

butter prawn



Easy to prepare: 30 minutes

Serves: Two (2) Person



♦ Ingredients:

  • Prawns medium size: 8 No’s (cleaned with head trimmed but with shell)
  • Curry leaves fresh: 2 sprigs
  • Granulated Sugar: 1 teaspoon
  • Egg yolk beaten: 3 no’s stirred in a clockwise direction
  • Butter melted: 75 grams
  • Salt: As per taste

For Indian sub-continent (ISC) flavour:

  • Coriander leaves: 2 tablespoons fine chopped
  • Garam Masala: ½ tablespoon

♦ Preparation:

  • Heat little (just a teaspoon) butter in a pan and deep fry the prawns until they become pink.
  • Once done take them out and keep it aside.
  • Now take a wok, add the remaining melted butter and add yolk by keeping the beaten yolk at least 7 to 8 inches in height from the base of the yolk and while pouring it move the ladle in just one direction i.e. clockwise.
  • One they become fluffy and turn golden in colour remove from the work and keep it aside and press them gently to remove all the butter from them. Then keep the melted butter in a cup for reusing it.
  • Clean the wok, and keep it on the gas stove on simmer flame.
  • Add the butter and heat it for few seconds and add curry leaves, prawns and granulated sugar
  • Sauté it very gently and sprinkle salt.
  • Add half of the egg yolk you have prepared and softly mix.
  • Once done serve it on a rice plate and top it up with balance yolk.

 Serve it with steam rice.


#Potato Chips Sandwich


Serves: Two (2)

♦ Ingredients:

  •  Bread (of your choice)/ Paratha (wheat bread): 2 no’s
  • Potatoes: 2 no’s boiled (in a pressure cooker with two whistles)
  • Chilli Powder: 2 teaspoons
  • Black pepper powder: 2 teaspoons (11/2 for potato and ½ teaspoon for preparing spread)
  • Ginger: ½ inch cut into small pieces
  • Tomato ketchup: 1 tablespoon
  • Mayonnaise: 2 tablespoon
  • Lettuce leave: 2 no’s chopped (can use coriander leaves also)
  • Salt: To taste
  • Lay or Pringle: Chips as per your taste
  • Oil: 2 tablespoons for frying potatoes

Add On’s: Cheese Slice

♦ Preparation:

  • Heat oil in a pan and once the oil is hot simmer the gas and add potatoes, (mash the potatoes slightly)
  • Add black pepper, chilli powder, salt and ginger and sauté them gentle. Do not make the paste of boiled potato
  • While the potatoes are being prepared, take a bowl add mayonnaise and tomato ketchup and mix it well to make it in a smooth spread, add black pepper powder to it.
  • Once the potatoes are done, toast the bread or parathas (wheat bread)
  • It’s time to spread the tomato, mayo and black pepper spread on the bread or paratha
  • Place lettuce leaves, top it up with potatoes and cheese slice.
  • Now it is time to put potato wafers on top and once done make it a roll if using wheat bread. If using multigrain bread place another bread on top of it.

Serve it with juice, coffee or tea.


Soya Chunks – Lebanese Style

soya chunks lebanese style

Serves: Four (4)

♦ Ingredients:

  • Soya Chunks: 150 grams (boiled in hot water for 10 minutes, transfer it to cool water and squeeze the water out and keep it aside)
  • Garlic: At least 5 to 6 pods crushed well.
  • Onion: 3 no’s Julian cut
  • Dry Mint: 2 teaspoons (fine cut of fresh mint can be used)
  • Olive Oil: 5 to 6 tablespoon (you can substitute with vegetable oil)
  • Salt: As per taste
  • Water: As per requirement
  • Coriander leaves: fine chop for garnishing

♦ Marinating process:

  • Ensure the soya chunks are well squeezed and dried, put them in a bowl.
  • Add 3 tablespoons of olive to the chunks alongwith salt  and mix well
  • Add dry mint now alongwith crushed garlic cloves
  • Mix well and keep it for 30 minutes

♦ Taste enhancer (optional):

  • You can add red chilli powder, cumin (jeera) powder, garam masala.

♦ Preparation:

  • Heat the remaining oil in a pot on medium to low flame.
  • Add the mixture to the pan and stir it well (if you want you can add cumin & chilli powder now)
  • Add water to it and cover the pan.
  • Let it cook, in between stir as well as check the level of water.
  • Once cooked i.e. it can be cut into pieces easily, switch off the gas stove
  • Garnish it with coriander leaves and if you want you can add garam masala before serving.

 Serve it with khaboos or chapattis or steam rice.