Category Archives: recipe

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. 

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.

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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.

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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.