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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. 

Pumpkin Pie

Pumpkin Pie

When my pie crust turned out very well, how to wait for the other recipe and now here comes my Pumpkin Pie for Halloween Day. A very easy, simple, tasty and mouth-watering dish. I would say this as Kids Favorite. Let us move on to the recipe…

Do check other baking recipes in this link: https://madraasi.com/recipes/baking/

Ingredients:

  • Pumpkin – 300 gm
  • Pie crust – 1 no
  • Honey – 2 tbsp
  • Butter – 1 tbsp
  • Salt a pinch

Preparation:

  • Prepare Pie Crust: https://madraasi.com/2015/10/25/pie-crust/.
  • Peel and grate the pumpkin, keep it aside.
  • Heat butter in non-stick vessel, add in the grated pumpkin, salt and pour the honey.
  • Cook for 5 mins.
  • Preheat the oven to 180 degree C.
  • Pour in the cooked pumpkin mixture to the pie crust.
  • Bake for about 10 mins or until the pumpkin gives a classy appearance in 200 degree C.
  • Remove the oven and allow it to cool down.
  • Cut to desired shape and serve.

Serve at room temperature.

Note: You can also garnish with chopped pistachios and serve it.

Biscuit pudding (No bake)

Biscuit pudding (No bake)

When I have been searching for the dessert recipe, came across this easy dessert recipe – “Biscuit Pudding”. It is so simple to prepare and the ingredients mentioned here are available even at small shops. It fits well for parties and get together. The most important thing here is, “ NO BAKE” recipe. It would be perfect for kid’s birthday parties. Let us move on to the recipe…

Biscuit pudding with  milk

Biscuit pudding with milk

Ingredients:

  • Marie Biscuits – 30 nos
  • Cocoa powder – 3 tbsp
  • Powdered sugar – 1 cup
  • Butter – 100 gm
  • Coffee powder – 2 tsp
  • Water – 250 ml
  • Milk – 1 ½ tbsp
  • Vanilla extract – ½ tsp

Preparation:

  • Boil 250 ml of water in a sauce pan and add in the coffee powder, let it boil for few mins.
  • Strain it and reserve the decoction.
  • Take a square or rectangle tin and line it with cling film, leaving extra little on one side to fold over the top.
  • In a bowl, beat butter and sugar together until light and fluffy.
  • Add cocoa powder and continue beating until well mixed.
  • Add vanilla essence and mix well.
  • Add little milk at time a mix well. The consistency of the mixture should be spreadable; it should not be stiff or watery.
  • Dip the biscuits one by one in the coffee decoction and arrange it in the tin.
  • Now spread the mixture over the biscuits and make sure that the corners and the gaps should be filled properly.
  • Again then top it with another layer of biscuits dipped in coffee decoction and then spread another layer of the cream mixture.
  • Garnish it with nuts or sugar sprinkles.
  • Cover it with the cling film and let it rest in the refrigerator for an hour.
  • When it’s ready, take the cling film out of the tin and cut it to the desired shape and serve immediately.

Note: The pudding will melt when it is kept outside for long time, so place the rest of the pudding in the refrigerator and take it out only when you serve.