Category Archives: lunch box

Paneer Rice / Paneer Sadham / Lunch Box Recipes

Paneer Rice / Paneer Sadham / Lunch Box Recipes

Paneer Rice is one among the most delicious, aromatic and healthy rice, that goes out well for lunchbox. Paneer Rice is called as Paneer sadham (பன்னீர் சாதம்) in Tamil, since my kids are fuzzy eaters, but they like paneer to the core and so thought of creating a rice with Paneer. Paneer Rice is fully packed with proteins and rich in nutrients.

CLICK HERE for Paneer Egg Bhuri / Scrambled Paneer recipe.

Paneer rice, Paneer sadham, lunch box recipes

Paneer Rice / How to make Paneer Sadham / Lunch Box recipe

Paneer Rice can be prepared using basmathi (long grain rice) or any variety of rice. Paneer Rice has a melt in creamy texture along with the crunchiness of onions and coriander stalks. Try to use more coriander stalks than the coriander leaves, as they add crunchy texture to the rice. Check out our Paneer Broccoli rice, Carrot rice, Beetroot Rice, Mixed Vegetable rice / Kootanchoru. Give a try and share your feedback…

Taking this to Fiesta Friday #210 hosted by Angie@thenovicegarderner.

Paneer rice, Paneer sadham, lunch box recipes

Paneer Rice / How to make Paneer Sadham / Lunch Box recipe

Ingredients:

  • Grated Paneer / துருவிய பன்னீர்– ¾ cup
  • Paneer Cubes / பன்னீர் துண்டுகள் – 10 nos (medium size)
  • Onion / வெங்காயம் – 1 no (medium size)
  • Garlic / பூண்டு – 4 cloves
  • Steamed Rice / சாதம் – 2 ½ cups
  • Coriander stalks / கொத்தமல்லி– 5 nos
  • Black pepper powder / மிளகு தூள்– 1 ½ tsp
  • Fennel seeds / சோம்பு – ½ tsp
  • Salt / உப்பு– 1 ¼ tsp

Making of Paneer Rice / Paneer rice Video recipe –

Preparation:

  • Wash and finely chop the coriander stalks. Peel and finely chop the onion and garlic pieces.
  • Heat oil in a heavy bottom vessel or Kadai, pour ½ the quantity of the olive, fry the paneer pieces until they turn golden brown in color on both sides.
  • Once the paneer turns golden brown in color, remove it from fire and spread it over a plate.
  • Pour in the leftover oil to the same vessel, add in the fennel seeds followed by ½ the quantity of coriander stalks.
  • Add in the onions and garlic pieces, cook for few mins or until they start turning golden brown in color.
  • Add in the grated paneer, cook for few seconds, add in the steamed (boiled) rice, sprinkle black pepper powder and cook for few mins or until get scrambled well.
  • Sprinkle the leftover coriander stalks, fluff it well.
  • Turn off the flame, add in the roasted paneer cubes, fluff it well.
  • Transfer it to a bowl.

Serve hot. Goes out well with any spicy vegetarian or non-vegetarian curry. You can prepare this for a simple weekend lunch. Refer the below picture to know how I served paneer rice and join us in Instagram (ImMadraasi) to know more about the weekend meals and lunch box –  

 

 

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Herb rice is one such easy, quick and delicious lunch or dinner ideas that can be prepared for lunch box or parties. Eating rice in the same way (steamed with some stew/curry) is boring at times, but in spite of all these, there are few people who want to eat rice and go for biryani or pulao. So this rice is very helpful at those times, with very few ingredients. I have induced prawns, you can substitute them with chicken or vegetables or even serve it as plain herb rice.

CLICK HERE for more Seafood Recipes.

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice has good aroma, since it’s prepared with butter, and Dried Italian herbs like oregano, thyme and rosemary. It melts in mouth with little crunchiness of the prawn, this would be a best for kids lunch box, as they would like them to the core. Also you can make use the leftover rice from lunch for a yummy dinner with this Prawn Herb Rice. Let me share the recipe…

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Also check out our Indian style Prawn rice and Buttery Prawn Head Rice

Ingredients:

  • Prawn – 200 gms
  • Steamed Rice – 2 ½ cup (1 cup – 160 ml)
  • Onion – 1 no
  • Garlic – 3 cloves
  • Butter – 1 ½ tbsp.
  • Italian herbs (oregano, thyme, rosemary) – 1 tsp (all together)
  • Black pepper powder – 1 tsp
  • Green chilli – 1 no
  • Salt – 1 ¼ tsp or as per your taste

Preparation:

  • Peel and finely chop the onions and garlic into fine pieces. Slit the green chilli to equal halves.
  • Melt butter in a very heavy bottomed vessel, add onions and garlic, cook until they turn golden brown in color.
  • Add the green chill, prawn, Italian herbs, salt and half the amount of black pepper powder, cook in medium flame for 5 mins or until the prawn is cooked.
  • Add the rice, followed by the leftover black pepper powder and cook in medium flame for another 5 mins or until the rice combines well.
  • Remove it from fire.

Serve hot with any Gravies like Prawn Potato Gravy or Curd Chicken.

Note: I have been using smaller size prawns in this recipe, you can make use of size of your choice, but the small ones are preferably suitable.