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Keziah Cooks

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Keziah Cooks

I share delicious recipes inspired by the places I've lived and the people who've taught me along the way.

Follow along for a blend of cooking techniques, flavorful meals, and a dash of love from my kitchen to yours!

18/08/2026

🦐 Chinguri Chencha

Ingredients
* 250 g small prawns with shells on
* 1 medium onion, finely chopped
* 6–8 garlic cloves
* ½ tsp turmeric
* Salt to taste
* 2–3 tbsp mustard oil

Method
1. Wash the prawns well and drain completely. Keep the shells on.
2. Add turmeric and salt to the prawns and mix well.
3. Heat mustard oil until hot.
4. Add the prawns and fry them well in the oil until the shells turn crisp and the prawns are cooked through.
5. Remove the prawns and let them cool slightly.
6. In a mortar and pestle (or on a plate), crush the fried prawns together with the raw onion and raw garlic.
7. Crush until everything is well combined but still has a coarse, chunky texture.
8. Taste and add a little salt if needed.
9. Finish with a small drizzle of raw mustard oil.

The key: Don’t cook the onion or garlic at all. The raw onion + raw garlic + crispy shell-on prawns + mustard oil is what gives this chencha its distinctive flavour.

12/07/2026

The best way to love someone is to cook them good food.
Food that goes straight to the heart.
So come, be loved. ❤️

05/07/2026

Andhra-Style Prawn & Brinjal Curry (Royyala Vankaya Pulusu)

Ingredients
300 g prawns, cleaned and deveined
2 small brinjals (eggplants), cut into wedges
2 medium onions, thinly sliced
8–10 dried red chillies (adjust to spice preference)
1 tbsp ginger-garlic paste
1 tsp cumin (jeera)
½ tsp turmeric
2 tbsp tamarind pulp
2 cups water (adjust for a thin curry)
2 tbsp oil
Salt to taste
Fresh coriander for garnish (optional)

For the Masala Grind together:
Dried red chillies
Ginger-garlic paste
Cumin
Turmeric
A little water to make a smooth paste

Method
1. Heat oil in a clay pot (or any heavy-bottomed pot).
2. Add the sliced onions and cook until soft and lightly golden.
3. Add the ground masala paste and sauté for 3–4 minutes until aromatic.
4. Pour in the water and bring it to a gentle boil.
5. Add the brinjals, season with salt, cover, and cook until they’re almost tender.
6. Stir in the tamarind pulp.
7. Add the prawns and simmer for 4–5 minutes until they are just cooked. Avoid overcooking.
8. This curry should be thin and soupy (“jhol” style), perfect for soaking into hot rice or scooping up with bhakri.
9. Rest it for 10–15 minutes before serving. It tastes even better the next day.

03/07/2026

All you seafood lovers out there! 🤩
Which is your favourite seafood dish? ❤️🤗💃

Comment below!

02/07/2026

Your sign to have this beautiful Hydrabadi Mutton Maraq ❤️🤗

30/06/2026

Holding one of nature’s most underrated superfoods.

No, it’s not a giant pear. 😄 It’s an Ash Gourd!
Don’t underestimate this humble vegetable:

Here are 5 reasons to add ash gourd to your plate:

95% water = amazing hydration 🥗 Low in calories 🌿 Great for digestion ✨ Packed with antioxidants ❤️ Rich in potassium for heart health

Would you like to see some recipes I make with Ash gourd?

Let me know!

Love,
Keziah

29/06/2026

Summer may be packing its bags, but my raw mango obsession isn’t going anywhere.
So here’s a quick mango chutney that takes barely a few minutes to make.

Method Blend raw mango, coconut, jeera, curry leaves, garlic and chilli until smooth.
Pour into a bowl.
Heat ghee, add mustard seeds and red chillies, and finish with a simple tadka on top.

 Perfect with dosa, idli, rice, parathas... or straight from the spoon if nobody’s watching.

Save this recipe before mango season ends.

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