Tag Archives: tamil samayal

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. 

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

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Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

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Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.