Tag Archives: food recipe

Prawn Rice

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Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice:

Caramelized Apple and Pear

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Caramalized apple and pear can be used as a toppings for Ice creams, filling for sandwich, crepes and French toast. A healthy dish and delicious dish which would be loved by the kids, as the result of caramelizing. I have used LYVA Organic Coconut Brown sugar instead of regular sugar to make it healthier. Thanks Plattershare for the product review – associated with Belly Nirvana. Let us move on to the recipe…

Ingredients:

Preparation:

  • Peel and roughly chop the pear and apple into small pieces.
  • Heat 2 tsp of butter in a kadai, add in the apple and pear, and cook for few mins.
  • Sprinkle the organic sugar and cook for few more mins or until the apple and pear becomes soft.
  • Bring it to room temperature, transfer it to an air tight box and refrigerate it.

Not only for this recipe, LYVA Brown sugar be used as a substitute for cake, cookies, and other desserts.

Making of Caramelized Apple and Pear with LYVA Organic Brown sugar –

 

 

Chicken Sausage Lollipops

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Chicken Sausage Lollipops is one of the most interesting and yummylicious dish for after school snacks or even back to home snack. A perfect snack to munch for tea time.

Wonder what to prepare for kids, when they are back home and found a packet of sausage lying in the chiller tray. Thought of deep frying them in a batter with a toothpick inserted inside to hold, which would be more comfortable for kids to munch. Let me share the recipe…

Ingredients:

  • Chicken Sausage – 8 nos
  • Corn meal /Maize flour – ½ cup
  • Chilli powder – ½ tsp
  • Garam Masala – ¼ tsp
  • Salt to taste
  • Black pepper powder – ¼ tsp
  • Egg – 1 no
  • Oil for deep frying

Preparation:

  • Take the corn meal, chilli powder, garam masala, black pepper powder in a bowl. Mix all these together.
  • Pour in ¼ cup of water little by little and mix them well (be sure no lumps should be formed).
  • Break in the egg and mix them well with the batter, let it rest for 5 mins (the batter should be little thick, so that it can coat the sausage).
  • Heat the oil in a kadai.
  • Chop the sausage into four equal halves, insert a tooth pick from the bottom.
  • Gently roll the sausage in the batter, so that the sausage gets coated perfectly.
  • Gently drop it to the oil and deep fry them for 3 to 4 mins or until it turns golden brown.
  • Drain the oil and remove the sausage.

Serve hot with Mayonnaise and Tomato Ketchup.