Category 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.

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…

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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 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 –  

 

 

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.

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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.