Category Archives: starter

Prawn Roast / Eral Varuval

Prawn Roast / Eral Varuval
Prawn Roast / Eral Varuval

Prawn Roast / Eral Varuval is a dish where the prawn / shrimp is cooked crispy and crunchy outside and soft and juicy inside. I use to prepare this Prawn Roast / Eral Varuval very often at home, as it takes just 20 mins on the whole, this can be prepared for lunch box or even in a hurry burry.

CLICK HERE for more Seafood recipes.

Prawn Roast / Eral varuval goes out well with rasam and steamed rice, Dal curry or paruppu kulambu and steamed rice or Mor Kulambu / Buttermilk curry and steamed rice. Give a try and share the feedback…

Prawn Roast / Eral Varuval, Eral Varuval, Eral roast, Prawn Varvual, Prawn roast

Prawn Roast / Eral Varuval

Takiing this to Fiesta Friday #211  hosted by Angie@the novicegarderner.

Ingredients:

  • Prawns / Shrimp / இரால் – ½ kg
  • Red chilli powder / மிளகாய் பொடி – 1 ¼ tsp
  • Coriander powder / மல்லி பொடி – 2 tsp
  • Cumin powder / சீரக தூள் – 1 tsp
  • Turmeric powder / மஞ்சள் தூள் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை –  a sprig
  • Onion / வெங்காயம் – ½ no (medium size)
  • Garlic / பூண்டு – 4 cloves
  • Coriander stalks / மல்லி தழை – 3 nos
  • Salt / உப்பு – ½ tso
  • Oil / எண்ணெய் – 2 tsp

Preparation:

  • Clean and wash the prawns.
  • Take all the spice powders together in a wide mouth bowl along with salt.
  • Add the prawns / shrimp to the bowl, and mix it well. Let it rest for 15 mins
  • Meanwhile, peel and finely chop the onion, garlic and coriander stalks, keep it aside.
  • Heat oil in a pan / tawa, add mustard seeds, cumin seeds, fenugreek and curry leaves, wait until they crackle.
  • Add the marinated prawns along with the marinate.
  • Cover and cook in medium flame for 3 mins.
  • Remove the lid, turn the sides of the prawns, cover the lid and cook in medium flame for another 4 mins.
  • Remove the lid and cook in medium flame until the prawns become dry.
  • Sprinkle coriander leaves, remove it from fire.

Serve hot. Goes out well as a side dish with steamed rice and any vegetarian curry (kulambu).

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji.  Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.

Click here to know How to make Paneer at home.

Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.

Paneer Egg Bhurji, how to scramble paneer, paneer recipe, Indian paneer recipe, Indian paneer egg bhurji recipe

Paneer Egg Bhurji

Check out our Fish Scramble, Egg Scramble, Bread Scramble.

Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…

CLICK HERE for more Breakfast recipes.

Ingredients:

  • Grated Paneer / துருவிய பன்னீர் – 2 cups
  • Eggs / மூட்டை– 3 nos
  • Onion / வெங்காயம்– 1 no
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Mustard seeds / கடுகு – ¼ tsp
  • Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
  • Cumin powder / சீரக தூள் – ½ tsp
  • Black pepper powder / மிளகு தூள்– 1 tsp
  • Salt / உப்பு – ¾ tsp
  • Oil / எண்ணெய் – 2 tsp

Preparation:

  • Peel and finely chop the onions into pieces, keep it aside.
  • Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown.
  • Add the grated paneer, cook for few mins.
  • Break in the eggs, one by one, start scrambling them.
  • Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
  • Remove it from fire.

Serve hot for breakfast, or for lunch or as a tea-time snack.

 

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

As it getting cold, most of us feel to have food in form of liquid but healthy, nutritious and filling. Sweet corn chicken soup is one such soup which is packed with protein, healthy, and easy to digest during winters.

Sweet corn chicken soup, how to make sweet corn chicken soup, winter recipe, winter soup recipe, chicken soup recipe, sweet corn soup recipe, image of sweet corn chicken soup, picture of sweet corn chicken soup, easy soup recipes, simple soup recipes, kozhi soup, kozhi soup recipe

Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Not only me but most of like this sweet corn chicken soup, due to the crunchiness of chicken, corn and it’s rich creamy texture. Give a try and let me share the recipe…

I use to share any of my latest to Fiesta Friday and this Friday since I was out of city, wish to take mine to the Fiesta Friday #199 party hosted by Angie@thenovicegarderner.

CLICK HERE for more soup recipes.

Sweet corn chicken soup, how to make sweet corn chicken soup, winter recipe, winter soup recipe, chicken soup recipe, sweet corn soup recipe, image of sweet corn chicken soup, picture of sweet corn chicken soup, easy soup recipes, simple soup recipes, kozhi soup, kozhi soup recipe

Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Ingredients:

  • Chicken – 100 gm
  • Onion – 1 no
  • Sweet corn – 2 handful
  • Spring onions – 4 strands
  • Black pepper powder – 1 ½ tsp
  • Garlic – 2 cloves
  • Egg white – 2 nos
  • Corn flour – 2 tbsp
  • Salt – 1 tsp or as per your taste
  • Butter – 1 ½ tbsp.

Preparation:

  • Heat 3 to 4 cups of water in a heavy bottom vessel, add chicken and sweet corn once the water starts boiling.
  • Sprinkle salt to it and cook until the chicken and sweet corn becomes soft and tender.
  • Peel and finely chop the onions, garlic and keep it aside.
  • Once the chicken is cooked, remove the stock from flame, and remove all the chicken pieces from the stock.
  • Separate the chicken meat from the bones and keep it aside.
  • Heat butter in a heavy bottomed in a kadai, add onions and garlic and cook until they turn golden brown.
  • Add spring onions, pour soy sauce, chicken pieces and cook for a min.
  • Pour in the stock along with sweet corn, sprinkle black pepper powder and bring it to boil.
  • Meanwhile mix corn flour in 3 tbsp of water, and pour it to the soup and cook for a min or until the soup thickens.
  • Pour in the egg white and beat it well with fork for 2 to 3 mins.
  • Remove it from fire and garnish with spring onions.

Serve hot.