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Egg Paniyaram / Egg bites

May 7, 2025 by Flavour Roll Leave a Comment

Egg Paniyaram also known as Egg Bites, are small, round snacks made from eggs packed with a variety of vegetables. This quick and simple recipe is ideal for those seeking a fast option for a snack or breakfast. Featuring ingredients such as onion, tomato, and coriander leaves, these bites offer a delicious and nutritious low-carb choice. They serve as a perfect high-protein addition to your morning meal, making them both satisfying and healthy.

I utilized a cast iron paniyaram pan for this recipe. If you are comfortable working with cast iron, it should be manageable for you; otherwise, I recommend opting for a non-stick pan.

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Ingredients

Here’s what you’ll need to make this recipe:

Oil for greasing the Pan. Any neutral oil or butter can be used.
Egg: The Main Ingredient for these bites. You can make this egg bites with eggs or only egg whites.
Onion and Tomato: To enhance the texture of your dish, consider incorporating ingredients such as spinach, mushrooms, carrots, and cabbage alongside onions and tomatoes. Additionally, you can include chicken or mutton mince for extra flavor and protein. The beauty of this recipe lies in its versatility, allowing you to customize it to suit your personal taste.
Coriander Leaves : Adds freshness to the recipe.
Green Chilli : Adds Spice to the dish. Can be replaced with Chilli Powder or Garam Masala Powder.
Ginger Garlic Paste: Adds nice flavor to the dish.
Pepper and Salt: to pop all the flavours.

See recipe card for quantities.

Instructions

Step 1: Break open 4 eggs into a mixing bowl. Add in Ginger Garlic Paste.

Step 2: Add Salt to taste

Add Green Chilli and Pepper Powder to eggs

Step 3: Add Pepper Powder and Chopped Green Chilli.

Step 4: Add Chopped Onion.

Step 5: Add in Chopped Tomato.

Step 6: Add in Chopped Coriander Leaves.

Step 7: Mix them.

Heat Paniyaram pan and spoon in egg mixture

Step 8: Heat a Paniyaram Pan. Grease it with generous oil.

Step 9: Spoon in the egg mixture into the Paniyaram Pan. Cook in Low Medium Flame.

Step 10: Turn Sides.

Variations

These Egg bites suit a paleo recipe.

You can enhance this recipe by incorporating ingredients like mushrooms, capsicum, cabbage, and cooked meat. However, be careful not to overload the mixture with vegetables, as this will help ensure that your egg bites turn out nice and fluffy.

Are Egg Bites a Healthy snack?

Egg bites are a nutritious snack option, packed with protein and fiber, making them a healthy choice for those looking to maintain a balanced diet.

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Egg Paniyaram / Egg Bites

These Egg Paniyaram / Egg Bites are an ideal high-protein breakfast solution for hectic mornings. With a quick 15 minutes of preperation time, they are easy to make, making them an excellent choice for a healthy and satisfying breakfast.

Prep Time15

Cook Time15

Course: Breakfast

Cuisine: Indian

Keyword: egg

Servings:

Author: Flavour Roll

Ingredients

4 Eggs
Oil for greasing
1 Onion Chopped
1 Tomato Chopped
Coriander Leaves Fistful
1 teaspoon Pepper Powder
1 Green Chilli Chopped
1 teaspoon Pepper Powder
1 teaspoon Ginger Garlic Paste
Salt to taste

Instructions

Break open 4 eggs into a mixing bowl.
Add in Ginger Garlic Paste, Onion, Tomato, Coriander Leaves, Pepper Powder, Green Chilli and salt to taste.
Blend the ingredients thoroughly until well combined.
Next, generously grease the Paniyaram pan with oil and carefully spoon the egg mixture into each cavity.
Allow the bites to cook, flipping them to ensure both sides are evenly cooked.
Your delicious egg bites are now ready to be savored!

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Prawn Biryani

April 4, 2025 by Flavour Roll Leave a Comment

Prawn Biryani or Shrimp biryani is one of the treats for seafood lovers. Prawn Biryani is a dish that combine Fresh Prawns and Flavorful Basmati rice along with Biryani masala to make a delicious treat. This is typically served for lunch or dinner. I served it alongside onion raitha and egg kheema fry. Unlike other non veg biryanis shrimp biryani can be prepared quickly as prawns take very less time to cook.

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Ingredients

Prawn / Shrimp The freshness of the prawn plays a key role in the taste of the biryani. Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system. Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium.
Basmati Rice always use premium quality basmati rice for flavorful biryani. I washed and soaked the Basmati rice for 30 mins before making the biryani which is a key to achieve fluffy long-grain biryani.
Spices: Indian spices like cinnamon, bay leaves, cloves, Fennel Seeds, peppercorns and Cardamom.
Onion: Medium sized onion can be used in this recipe.
Tomatoes: Medium sized ripe tomatoes can be used in making this spicy rice with prawns.
Ginger Garlic Paste: Blend equal quantities of Ginger and Garlic.
Coriander and Mint: these are the key ingredients that bring in taste to the biryani

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Step 1: Heat Ghee in a Pressure Cooker

Step 2: Add in whole Cinnamon, Cloves, Bay leaf, cardamom, star anise, pepper, Javitri.

Roast the spices until nice aroma comes out.

Step 3: Roast until nice aroma comes out.

Step 4: Cook in oven for x minutes at 400 degrees

Step 5 : Saute until onion gets glossy.

Step 6: Add in tomatoes and salt to taste. Saute until onion gets mushy.

Step 7: Add in Ginger Garlic paste and Green Chilli. Saute until Ginger garlic Paste blends well.

Step 8: Add in Curd and saute well.

Step 9: Add in the prawn and start cooking.

Step 10: Mix them together.

Step 11: Add in Coriander and Pudina.

Step 12: Mix them together.

Step 13: Add in the soaked Basmati rice.(soak basmati rice for 30 mins)

Step 14: Mix them gently.

15: Add in Garam Masala/Biryani Masala Powder.

16: Add required water and Mix them. Bring them to boil.

17: Close the pressure cooker and cook for 2 whistles in low flame.

18 : Let the pressure come down and open the pressure cooker.

FAQ

Which Prawns are good For Biryani

I utilized tiger prawns for this recipe. The freshness of the prawns enhances the flavor of the biryani.

What Goes with Prawn Biryani?

Raita: A Fundamental Side Dish. Salad: A vibrant salad offers a pleasing contrast to the heat and spices of biryani. Pickles: A Zesty Addition. Fryams: A Crispy Treat. Curd: A Smooth Counterbalance.

Is Prawn Biryani Healthy?

The marinated prawns, typically prepared with yogurt and fresh herbs, not only elevate the flavor but also offer vital nutrients, resulting in a meal high in protein. Although it is a delicious treat, the dish can be made healthier by reducing the amount of oil used and serving it alongside a crisp side salad.

Can i eat Biryani the next Day?

To ensure the proper storage of cooked Prawn biryani in the refrigerator, transfer it to an airtight container and refrigerate. It is advisable to consume it within three days. Prior to consumption, perform a visual inspection and a smell test to check for any signs of spoilage. Reheat the biryani before eating to eliminate any potential bacteria.

More SeaFood Recipes

Looking for other recipes like this? Try these:

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Prawn Biryani

Prawn Biryani is a must-try for those who love seafood. This dish combines fresh prawns with flavorful Basmati rice and a special Biryani masala, resulting in a delicious meal. It is usually served for lunch or dinner.Unlike many other non-vegetarian biryanis, shrimp biryani can be prepared in a short time since prawns cook very quickly.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian

Servings:

Ingredients

300 Grams Prawn
1 Cup Basmati rice
1 Cup Water
3 tblspn Ghee
1 inch Cinnamon
3 Cloves
3 Cardamom
½ teaspoon Pepper
1 teaspoon Fennel Seeds
1 Bay Leaf
1.5 teaspoon Coriander Powder
1 teaspoon Chilli Powder
½ teaspoon Turmeric Powder
Salt to taste
1 teaspoon Garam Masala Powder
Mint Fistful
Coriander Leaves Fistful
1 Onion Big
2 Tomatoes
2 Green Chilli
¼ Cup Curd

Instructions

Rinse and clean the Basmati rice thoroughly, then soak it in water for 30 minutes.
In a pressure cooker, heat ghee and add cinnamon, cloves, cardamom, bay leaf, fennel seeds, and javithri. Roast the spices until they release a fragrant aroma.
Next, incorporate the chopped onion and sauté until it becomes glossy.
Add the tomato and salt to taste, continuing to sauté until the mixture becomes mushy.
Stir in the ginger-garlic paste and green chili, and sauté them together.
Introduce the curd and sauté until it is well combined with the other ingredients.
Add chopped coriander and mint leaves, mixing them into the mixture.
Incorporate coriander powder, garam masala powder, chilli powder, and turmeric powder, allowing them to cook for a few minutes.
Add the soaked Basmati rice and mix thoroughly. Pour in water and add salt to taste.
Bring the mixture to a boil, then close the pressure cooker and cook under pressure for two whistles.
Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the pressure cooker.
Your delicious Prawn Biryani is now ready to be served.

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Sardine Fish Curry

February 3, 2025 by Flavour Roll Leave a Comment

Sardine Fish Curry is a simple and basic fish curry that can be prepared when there is no time to prepare those elaborate dishes. Sardines are rich in omega fatty acids and have lot of health benefits. Sardines are small silver fish with tiny bones. But they are extremely tasty. Preparing Sardine Fish Curry in a Clay pot brings nice taste to the curry.

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Sardines fish Curry

Sardine Fish Curry is a simple and easy food prepared for every day lunch or dinner

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: fish

Servings:

Author: Flavour Roll

Ingredients

250 Grams Sardines
2 Tablespoon Oil
¼ Teaspoon Fenugreek
½ Teaspoon Mustard
10 Small Onion
3 Tomatos Small
2 Tablespoon Tamarind
2 Tablespoon Coriander Powder
¾ Tablespoon Chilli Powder
1 Teaspoon Turmeric Powder
2 Sprig Curry Leaves
3 Green Chilli
6 Garlic Pods
Salt to taste

For Coconut Paste

1 Cup Coconut Grated
1 teaspoon Cumin
2 Sprig Curry Leaves

Instructions

Heat Oil in a Wok. Add in Fenugreek and Mustard and allow it to splutter.
Add in onion and saute until glossy.
Add in tomatoes, Garlic and Salt to taste. Saute until the tomatoes get mushy. This is a key step for the taste of the curry.
Soak Tamarind in water for 30 minutes. Extract the pulp and add in.
Add in Chilli Powder, Coriander Powder and Turmeric Powder. Add water and let the masalas cook
Add Coconut, Curry Leaves and Curry Leaves into a blender with water. Blend into a smooth paste.
Add in Curry Leaves and Green Chilli. Bring it to boil.
Add in the washed and cleaned fish. Cook until the oil separates
Yumm fish curry is now ready to serve.

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Step by step instructions

Sardines Fish Curry Step 31 — 1. Get ready with the ingredients.

2. Chop the Onion and Tomato. Soak Tamarind in water for 30 minutes. Clean and wash the Sardine Fish

3. Heat oil in wok.

4. Add in Fenugreek and Mustard. Let them splutter.

5. Add in onion and saute until glossy.

6. Add in Chopped Tomatoes.

7. Add in salt to taste.

8. Add in chopped Garlic.

8. Soak tamarind in water

9. Extract the tamarind pulp and add it into the curry.

11. Add in Chilli Powder, Coriander Powder and Turmeric Powder.

12. Mix them gently.

13. Add in water.

14. Let the masalas cook well.

15. Meanwhile add Coconut, Cumin Seeds, Curry Leaves and water into a blender jar.

16. Blend into a smoothe paste.

17. Add in the coconut paste into the curry.

18. Add in Curry Leaves and Green Chilli.

19. Bring it to boil.

20. Add in the fish.

21. Add in salt to taste.

22. Cook until the curry is cooked well.

yummy fish Curry is now ready to serve.

Surakkai Soup / BottleGourd Soup / Lauki soup

September 4, 2024 by Flavour Roll Leave a Comment

Surakkai Soup / BottleGourd Soup is full of nutrients. Bottle Gourd is a high fibre vegetable and is full of anti-oxidants. This soup is a good option for people who are trying to loose weight. This vegetable cools your body. While consuming this soup regularly you can see a lot a benefits on your hair and skin.

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Surakkai Soup / BottleGourd Soup / Lauki soup

Surakkai Soup / BottleGourd Soup / Lauki soup is a healthy and nutritious soup

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Indian

Keyword: bottlegourd, healthysoup, soup

Servings:

Ingredients

1 Medium Bottle Gourd
2 Tablespoon Butter
½ teaspoon Cumin Seeds
½ teaspoon Pepper
15 Shallots
1 Garlic
Coriander Leaves Fistful
Salt to taste
Water as needed

Instructions

Peel the bottlegourd and chop them into small pieces.
Heat a pressure Cooker. Add in Cumin and Pepper and saute them.
Add in small onion and garlic and sauté them.
Add in the chopped bottle gourd and coriander leaves.
Add in 2 cups of water. Add salt to taste.
Close the pressure cooker and pressure cook for 3 whistles.
Switch off the flame allow the cooker to cool down completely.
Open the pressure cooker. Blend the ingredients using a hand blender.
Transfer to a serving bowl and serve hot.

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Step by step instructions

Surakkai Soup step 1 — 1. Take tender Bottle Gourd. Peel the skin and chop into small pieces.

Surakkai Soup step 2 — 2. Chop the vegetables. Get ready with the ingredients.

Surakkai Soup step 3 — 3. Heat butter in a pan.

Surakkai Soup step 4 — 4. Add in Cumin Seeds and Black Pepper.

Surakkai Soup step 6 — 6. Add in Small Onion.

Surakkai Soup step 7 — 7. Add in Chopped Bottle Gourd.

Surakkai Soup step 8 — 8. Add in Green Chili.

Surakkai Soup step 9 — 9. Add in Chopped Coriander.

Surakkai Soup step 10 — 10. Add in salt to taste.

Surakkai Soup step 11 — 11. Add in required water.

Surakkai Soup step 12 — 12. Pressure cook for 3 whistles. Open Pressure cooker after the pressure is released.

Surakkai Soup step 13 — 13.Open the pressure Cooker.

Surakkai Soup step 14 — 14. Blend the soup using a hand blender.

Tips

Before using the Bottle gourd taste a small slice of it. If it tastes bitter, then discard immediately. Tender Bottle Gourd tastes great.

Watermelon Ice Apple Juice

August 27, 2024 by Flavour Roll Leave a Comment

Watermelon Ice Apple Juice is a treat on a summer day. The Blend of WaterMelon and Ice Apple with milk gives a nice and soothing taste. Both watermelon and Ice apple have nice cooling properties this helps in cooling down your body and keeps you hydrated on a summer day. Ice apple is a low calorie and high fibre food which keeps us full for a long time. Watermelon hydrates us well on a hot summer day.

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Water Melon Ice Apple Juice

Water Melon Ice Apple Juice is a treat on a summer day. The Blend of WaterMelon and Ice Apple with milk gives a nice and soothing taste. Both watermelon and Ice apple have nice cooling properties this helps in cooling down your body and keeps you hydrated on a summer day.

Prep Time10

Total Time10

Course: Drinks

Cuisine: Indian

Keyword: iceapple, juice, watermelon

Servings:

Ingredients

500 ml Water Melon Juice
150 ml Sweetened Condensed Milk
150 ml Milk
1 Cup Ice Apple Peeled and Chopped
1 Cup Water Melon

Instructions

Add all the ingredients into a bowl and mix them gently.
Serve Chilled

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Step by step instructions

Serving Suggestions

Watermelon Ice Apple juice tastes best when served chilled. It can be served as a mid morning snack on a hot summer day.

Curry Leaves Chicken

July 11, 2024 by Flavour Roll Leave a Comment

Curry Leaves Chicken Masala is a very easy, tasty and yummy Chicken side Dish. It can be served with Steamed rice and simple rasam or can be served with rotis. Curry Leaves Chicken is Prepared using Coconut oil and Curry Leaves roasted in it. The freshly ground masala gives out awesome flavours to the recipe. It tastes simply yummy.

Step by step instructions

Dry Roasting Curry Leaves

roast curry leaves — 1. Roast Curry Leaves

roasted curry curry leaves — 2. Let the Curry Leaves Cool down.

Dry Roasting Spices

roast pepper — 3. Heat a Wok. Add in black Pepper

roast fennel seeds — 5. Add Fennel Seeds

Roast Coriander — 6. Add coriander Seeds

Roast Cinnamon and Cloves — 7. Add Cinnamon and Cloves

dry the masala — 8. Dry roast all the spices until nice aroma comes out and cool them down.

add bay leaves — 10. Add in Bay Leaves and saute until nice aroma comes out.

add onion — 11. Add in chopped onion and saute until glossy.

add tomato and salt — 12. Add in chopped tomatoes and saute until mushy.

saute the vegetables — 13. Saute until the raw smell leaves.

add chicken — 13. Add in the chicken Pieces and mix them gently.

cook chicken — 14. Chicken releases water while cooking. Cook until it is soft.

16. Add Chilli Powder and Turmeric Powder.

let masalas blend — 17. Mix them and keep cooking.

add curry leaves powder — 18. Add in the Powdered spices.

delicious chicken ready — 21. cook until all the water evaporates and the chicken is coooked tender.

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Curry Leaves Chicken

Curry Leaves Chicken is a mouthwatering and spicy chicken recipe.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: chicken, curryleaves, nonveg

Servings:

Ingredients

To Dry Roast and Grind

10 Sprig Curry Leaves
1 inch Cinnamon
3 Cloves
2 Teaspoon Pepper
2 Teaspoon Fennel Seeds
1 Teaspoon Cumin Seeds
2 Tablespoon Coriander Seeds

Other Ingredients

1 kg Chicken
1 Tablespoon Oil
1 Bay Leaves
2 Onion Chopped
2 Tablespoon Ginger Garlic Paste
2 Tomatoes
1 Teaspoon Turmeric Powder
2 Teaspoon Chilli Powder
Salt to taste

Notes

Dry Roasting the curry leaves gives green color to the recipe.
Adding more curry leaves while dry roasting would turn the recipe bitter.
This recipe is a spicy recipe. If you want to reduce the spice level adjust spices accordingly.
Do not burn any of the ingredients while dry roasting or it would spoil the taste.
Dry roasted curry leaves have a strong taste. Hence do not add more than the mentioned quantity.
Add Water only if required.

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Reduce Grey Hair Naturally

July 4, 2024 by Flavour Roll Leave a Comment

Use this hair pack to reduce grey hair naturally. If you are spotting Grey Hair Recently like me then this hair pack will help you darken them. Using hair products with toxic chemicals can result in more greying of the hair. Many home remedies will help you get back your dark hair. It is always ideal to use natural remedies for your hair to get rid of these greys rather than going behind the chemical treatments.

Ingredients

Amla Powder: Amla strengthens your hair as well as the follicles, which means no more hair fall and faster hair growth. As your hair strengthens from the roots and stops breaking, it also regains its original colour and luster. Amla gives stronger and shinier hair.

Henna Powder is a natural conditioner and a colorant. Henna is in fact an age-old home remedy to turn grey hair into black.

Bhringraj Powder prevents hairfall and baldness can help you boost hair growth and control hairfall. It slows down premature greying and helps blacken dull hair.

Hibiscus Flower Powder halts grey hair

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Prep Time5

Equipment

1 Bowl
1 Spoon

Ingredients

Bhringraj Powder
Hibiscus Powder
Amla Powder
Henna Powder
Curd

Instructions

Make a smooth paste and apply this paste as a hair mask on the hair, making sure to cover the roots. Leave it on for an hour and rinse with a mild herbal shampoo.

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Rava Kesari

July 4, 2024 by Flavour Roll Leave a Comment

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Rava Kesari is a Sweet recipe that is prepared for festive occasions. Rava Kesari is made with Semolina / Rava / Sooji. It is generally served alongside idli, Vada with Chutney and Sambar in a breakfast. It tastes great with super soft, shiny texture without much ghee. The secret to make perfect Rava kesari is adding enough liquid to cook the Semolina / Rava. It is traditionally served warm, but tastes equally good when chilled.

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Rava Kesari

Rava Kesari is a easy dessert that can be prepared for any occasion.

Cook Time20

Total Time20

Course: Dessert

Cuisine: Indian

Keyword: dessert, Kesari, rava, sooji, sweets

Servings:

Ingredients

1 Cup Rava / Sooji
3 Cups Water
2 Cups Sugar
5 Tablespoon Ghee
15 Cashews Broken
½ teaspoon Food Color / Kesari Powder
½ teaspoon Cardamom Essence / Cardamom Powder

Instructions

Heat 2 tablespoon of ghee in a wok
Add in cashews and roast until it starts browning.
Take them out or ghee and set aside.
Add in the sooji and start roasting until nice aroma comes out.
switch off the flame and set aside.
Bring water to boil. Add in Cardamom / Cardamom essence.
Add the boiling water into sooji and start cooking again in medium to low flame.
When the water is all absorbed add in the sugar.
The sugar starts melting and the mixture gets a bit watery. Keep cooking until all the water evaporates.
Add in the remaining ghee and keep mixing them.
Switch off flame and add in the roasted cashews and mix gently.
Delicious dessert is now ready to serve.

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Step by Step Photos

rava kesari step 101 — 1. Heat Ghee in a Pan.

rava kesari step 102 — 2. Add in Cashews and roast in low flame.

rava kesari step 103 — 3. When the Cashews start browning stop roasting and take them out of ghee.

rava kesari step 104 — 4. Set them aside.

rava kesari step 105 — 5. Into the same Ghee add in the Sooji

rava kesari step 106 — 6. Roast for few minutes until nice aroma comes or the Sooji starts to brown. Switch off the flame

rava kesari step 108 — 8. Add in Cardamom or Cardamom Extract.

rava kesari step 109 — 9. Bring the water to boil.

rava kesari step 110 — 10. Add in the Sooji and start heating in medium to low flame.

rava kesari step 111 — 11. Keep cooking until sooji absorbs the water completely.

12. Add in sugar in this stage.

rava kesari step 113 — 13. When the Sugar melts the mixture gets little watery.

rava kesari step 114 — 14. Add in the kesari Food Color. Keep Cooking until the water is absorbed.

rava kesari step 115 — 15. Add in the Ghee.

rava kesari step 117 — 17. When the Ghee is mixed. Switch off the flame.

rava kesari step 118 — 18. Add in the roasted cashews and mix gently.

Delicious Rava Kesari is now ready to serve.

Tips

Adjust the sweetness according to your taste as because my version is sweeter.
I have added only cashews in the above recipe but you can add any choice of nuts and dry fruits.
Cardamon essence can be replaced for crushed cardamon or Cardamom powder.
Roasting the Rava/sooji enhances the taste and is the key step in the texture of the kesari. Roast the rava in low to medium flame and make sure not to change the color.
Roasting Rava also helps in avoiding lumps while adding water.
Rava Kesari thickens over time so do not make it dry switch off the flame when it is a little flowy or loose.

Serving Suggestion

Rava Kesari is a Sweet item and It is generally served along other breakfast recipes like idli chutney and sambar.