Tag Archives: leftover rice

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. 

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam

Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.

Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.

These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…

 

Ingredients:

  • Steamed rice – 3 cups
  • Salt – as required
  • Oil – 1 cup

Making of Sothu Vadagam / Rice Crackers –

Preparation:

  • Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
  • Cover with the lid, and leave it overnight. Let it ferment.
  • Next day morning when you open the lid, you could see the rice fermented.
  • Drain the water, add in the rice to the blender and them blend them well to a fine paste.
  • Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
  • Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
  • Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
  • After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
  • Spread it in a plate and sundry for 3 to 4 hrs.
  • Store it in an air-tight container.
  • Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
  • Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.

Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.

Masala Rice

Masala Rice

Masala Rice is something different from all other rice recipes, very simple, easy, less time consumption. Been blogging for almost 2 years, have come across many people in my life both negative and positive. This recipe was shared by one such lovely person, who I knew almost few months’ time – Harsha. When I saw his food picture, I found it delicious and wanted to try it immediately. As the recipe was shared by night and no one in my home wants to have rice for dinner, I planned to prepare it for today’s lunch. The most advantage in this recipe is that one can prepare it even with the leftover rice from lunch and serve hot for dinner. Let us move on to the recipe…

Taking this to #itsLeftoverMakeover contest by Itspotluck for WorldDay

Ingredients:

  • Steamed Rice – 2 cups
  • Ginger-garlic paste – 1 tbsp
  • Cloves – 3 nos
  • Cinnamon (1” inch stick) – 2 nos
  • Shredded coconut – ½ cup
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Heat oil in a kadai, add in the cloves, cinnamon and cook them until they start turning dark in color.
  • Add in the ginger-garlic paste and cook until the raw smell goes off.
  • Add in the shredded coconut and cook until the raw smell goes off.
  • Add in the steamed rice along with little salt and stir it continuously, until the rice gets blend well with the masala.

Serve hot with any veg or non-veg gravy. I have served it with Chicken Varuval and Mint Lassi.

Do check out my other vegetarian rice recipes in this link: https://madraasi.com/main-course/vegetarian/.