Tag Archives: Indian lunch recipe

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 –  

 

 

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.

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Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Plain Pulao is very simple, delicious and flavorful but needs only the basic ingredients that we generally have at home and they are nothing other than the flavored spices. Plain pulao goes out well with any gravy or curry. I have accompanied it with Chicken curry, for veg option Dal suits it very well. I have shared few more Pulao like – Chicken Pulao, Soya chunks Pulao, Afghani Lamb Pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao. Let me share the recipe…

Making of Plain Pulao / Pulao Video recipe –

Ingredients:

  • Basmathi / Long-grain rice – 2 cups
  • Onion – 1 nos (medium size)
  • Green chilies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Salt – 1 tsp or as per your taste
  • Ghee / Clarified butter – 1 ½ tsp
  • Oil (any cooking oil) – 2 ½ tsp

Preparation:

  • Peel and thinly slice the onions to pieces.
  • Slit the green chilies into two equal halves.
  • Heat both ghee/clarified butter and oil in a pressure cooker or a heavy bottomed vessel, add the flavored spices (bay leaf, star anise, cinnamon, cloves, cardamom) and wait until the spices crackle.
  • Add onions and green chillies, cook for a min and add ginger-garlic paste, cook until the onion turns glassy and the raw smell goes off.
  • Meanwhile clean the rice in running water, drain the water and keep it aside.
  • Add the cleaned rice, followed by salt and cook for a min.
  • Pour water (for one cup of rice pour 1 ½ cups of water, make sure to use the same cup for measurement).
  • Wait until the water boils, for pressure cooker – cover the lid and pressure cook for 2 whistles, for heavy bottom vessel – cover the lid and cook until the rice is perfectly done.
  • Remove the lid, and gently stir the rice and transfer it to a bowl.

Serve hot with any Vegetarian Curries or Gravies or Non-Vegetarian Gravies or Curries.

 

Tomato Pasta Recipe / Red Sauce Pasta Recipe

Tomato Pasta Recipe / Red Sauce Pasta Recipe

My kids like pasta a lot, and so mostly for our Friday dinner we would like to have pasta, with honey chicken or grilled chicken. Usually kids like to have white sauce pasta, but this time I was longing to have something tangy and spicy with pasta, so tried out this Tomato Pasta or Red sauce pasta. Also I have already shared one more version of Red Sauce Pasta with slight difference from this.

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Tomato Pasta / Red Sauce Pasta

CLICK HERE for more dinner recipes and CLICK HERE for white sauce pasta recipe.

Tomato Pasta or Red Sauce pasta is an easy and simple dish that can be prepared in minutes. This goes out well not only for dinner, but also for lunch and brunch. I have flavored the pasta with tomatoes, red chillies and other Italian Herbs for the tanginess, little spiciness and wonderful flavor along with the loaded cheese in it. Not only kids but pasta can be everyone’s super food.

Taking this to Fiesta Friday #180 hosted by Angie@thenovicegarderner.

Also, here you can prepare the tomato sauce and refrigerate in a glass jar, which helps in saving the cooking time. This sauce stays fresh for 3 weeks when refrigerated. Let me share the recipe…

Ingredients:

  • Tomato – 5 no’s (medium size)
  • Pasta – 1 ½ cups
  • Garlic cloves – 7 no’s
  • Onion – 1 no
  • Red chilli flakes or teared Dried red chilies – 3 no’s
  • Butter or Olive oil – 1 tbsp
  • Mixed Italian Herbs – 1 ½ tbsp
  • Salt to taste
  • Parmezan Cheese or any Cheese (grated) – 1 cup

Preparation:

  • Peel and finely chop the onions and garlic pieces. Keep it aside.
  • Add the tomatoes and garlic pieces in mixer, grind it to a fine paste and keep it aside.
  • Take 3 to 4 cups of water in a heavy bottomed vessel, cover and bring it to boil, add the pasta followed by a tsp of olive oil or any vegetable oil.
  • Cover and cook until it pasta along with salt until it doubles in size and turns soft.
  • Drain the water from the pasta, run it through cold or tap water and keep it aside.
  • Meanwhile heat butter or oil in a heavy bottomed vessel, add the mixed Italian herbs, along with red chilli flakes and cook for a min.
  • Pour in the ground tomato paste, cook until the raw smell goes off or it thicken and the oil starts floating on the top of the gravy.
  • Add the cooked pasta, mix it well and cook for a min.
  • Once the pasta gets mixed well with the tomato sauce, add half the quantity of the grated cheese and mix it well.
  • Transfer it to a plate and top it with the leftover grated cheese and finely chopped coriander leaves.

Serve hot.