Tag Archives: lunch

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.

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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).

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

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Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…

Ingredients:

  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp

Preparation:

  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.

 

 

Kebab & Korma Bazaar at M Cafe, Whitefield Marriott, Bangalore

Kebab & Korma Bazaar at M Cafe, Whitefield Marriott, Bangalore

Got an invite for Kababs and Korma Bazaar food festival at Whitefield Marriott, Bangalore and food festival is from Oct 9th till Oct 14th from 12:30 p.m till 3:30 p.m.

This Kabab and Korma Bazaar Festival is celebrated the heritage of Nawabs and Mughal rulers who introduced Kababs and Kormas to India. The enigmatic Chef Pushkar Singh Mehra of Bengaluru Whitefield Marriott, have curated the menu and prepared a collection of delectable kebabs and rich kormas. The kebabs where doused in yogurt, covered with spices and grilled over charcoal flame. The richness of Kormas take us to the period of Mughal royalty with a royal dinning.

There was live section, where the kababs are grilled over charcoal and also there was also live section for roti, nan and paratha. Let me share the food with pictures, I had –

Shorba – Subziyan Ka Akr – The shorba was delicious with perfect texture, the way it was served was eye catching. The soup plate had few pieces of carrots and beans along with saffron strands over the sides of the plate and later the soup is poured over the veggies and then was about to consumed.

Kebab – Sahi Galouti Kebab, Murgh Tikka Mirza Hasnoo, Palak Chilgoza Tikki and Peeli Mirch Ka Tikka. All the four Kebabs was outstanding and filling.

Main Course

·         Nalli Nihari – Being one of my favorite dish with Lamb, the lamb was cooked tenderly, as it was little chewy, juicy and melt in mouth. Must to try.

·         Mahi Mussalam – The korma was too good, where the fish pieces are fried and added to the korma.

·         Lagan Ka Murg

·         Dal Gomti

·         Paneer Khushrang

·         Subz Noor Maha Parda Biryani – Although being a veg version, the briyani tasted yumm.

·         Ghost Awadhi Biryani

·         Khush Ka Chawal

Breads – Naan E Tanak –  is prepared from the fermented dough, it was too soft and yum with porous texture and Ulta Tawa Ka Parantha.

Desserts – Sahi Phirni, Shimla Mirch Ka Halwa – Definitely a must to try, it was good and Nizam Ki Nazakat – It tastes similar to Gulab jamun, filled with nuts.
M Cafe - Bengaluru Marriott Hotel Whitefield Menu, Reviews, Photos, Location and Info - Zomato

Also the menu keeps on changing for every 3 days, a must to try in Bangalore.