Tag Archives: Italian cuisine

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.

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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. 

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.

Pasta in Tomato Sauce

Pasta in Tomato Sauce

 

My kids like pasta to the core, I regularly prepare white pasta, but this time they wanted me to prepare red pasta. This resulted in the making of pasta cooked in rich tomato sauce.

It was little tangy, little sweet and little spicy, on the whole it was delicious. Let us move on to the recipe…

Do check out my other breakfast and dinner recipes in this link: https://madraasi.com/recipes/breakfast-dinner/

Ingredients:

  • Tomato – 6 nos
  • Onions – 1 no
  • Garlic – 6 cloves
  • Oregano – ½ tsp
  • Chives – ¼ tsp
  • Thyme – ½ tsp
  • Red chilies – 3 nos
  • Pasta (Macaroni) – 200 gm
  • Cheese cube – 5 gm
  • Olive oil – 1 tbsp
  • Black pepper powder – ½ tsp
  • Salt to taste

Preparation:

  • Blanch the tomatoes – Wash and boil the tomatoes in water for 10 mins or until the tomato skin starts to come out. Remove from fire, wash in cold or running water, peel the skin and keep the tomatoes aside.
  • Blend the peeled tomatoes into juice and keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Blend the red chilies, oregano, chives and thyme to coarse powder and keep it aside.
  • Boil the pasta in water, until it is done. Drain the water, wash it running water and keep it aside.
  • Heat olive oil in a kadai, add in the onions and garlic, and cook until the onion turn golden brown in color.
  • Pour in the ground tomato puree, cook in medium flame, until it thickens.
  • Sprinkle the coarsely ground mixture, give a stir and cook in low flame, until the oil separates and floats on the top.
  • Sprinkle salt, add in the boiled pasta, give a stir and cook until the pasta gets well coated with the tomato puree.
  • Sprinkle coriander leaves, give a stir.
  • Grate the cheese and sprinkle the grated cheese over the pasta.

Serve hot with any gravy. I have accompanied it with mutton cutlet.