Food Blogger Poulami

Today's lunch: Palak Dal beans aalu sabji and paratha ✨😋

Prawn Noodles with Vegetables Recipe











Ingredients:
Noodles – 150g (egg noodles or wheat noodles)

Prawns – 200g, cleaned and deveined

Broccoli – ½ cup, cut into small florets

Bell peppers (green/red) – ½ cup, chopped

Carrots – ¼ cup, julienned

Garlic – 4 cloves, finely chopped

Spring onions – 2 tbsp, chopped

Soy sauce – 1½ tbsp

Oyster sauce – 1 tbsp (optional)

Chili flakes or chopped green chili – ½ tsp (optional, for heat)

Black pepper powder – ½ tsp

Salt – to taste

Lemon wedge – for garnish

Oil – 2 tbsp (vegetable or sesame oil)

Fresh coriander or parsley – for garnish

Method:
Boil the Noodles

Cook noodles as per package instructions until al dente.

Drain and rinse under cold water. Toss in a few drops of oil to prevent sticking. Set aside.

Stir-Fry the Prawns

Heat 1 tbsp oil in a wok or large pan over medium-high heat.

Add prawns and stir-fry for 2–3 minutes until they turn pink and opaque. Remove and keep aside.

Sauté Vegetables & Aromatics

In the same pan, add 1 tbsp oil and sauté garlic until fragrant.

Add carrots, broccoli, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Combine Everything

Add the cooked noodles and prawns back into the pan.

Add soy sauce, oyster sauce (if using), black pepper, and chili flakes.

Stir-fry everything together for another 2–3 minutes to combine flavors well.

Finish & Serve

Garnish with chopped spring onions and fresh herbs.

Squeeze a lemon wedge just before serving for a zesty kick.

Additional Tips:
Add other veggies like snow peas, mushrooms, or zucchini for variety.

Use chili garlic sauce for a spicy twist.

Swap prawns with tofu or chicken for variations.

Egg Chicken Salad Recipe











Ingredients:
Chicken breast – 1 cup, cooked and diced

Boiled eggs – 2, chopped

Potatoes – 1 medium, boiled and cubed

Carrot – ½ cup, boiled and diced

Green peas – ¼ cup, boiled (optional)

Mayonnaise – 3–4 tablespoons

Plain yogurt or hung curd – 1 tablespoon (optional, for a lighter texture)

Mustard sauce – 1 teaspoon (optional, for extra zing)

Salt – to taste

Black pepper – to taste

Fresh parsley or coriander – for garnish

Spring onions or green onions – chopped, 1 tablespoon (optional)

Method:
Prepare Ingredients:

Boil chicken until tender, then dice or shred it.

Boil eggs, peel and chop them.

Boil potatoes, carrots, and peas until soft but not mushy. Cool and cube.

Make the Dressing:

In a mixing bowl, combine mayonnaise, yogurt (if using), mustard sauce, salt, and pepper.

Mix well until creamy and smooth.

Mix the Salad:

In a large bowl, combine chicken, eggs, potatoes, carrots, and peas.

Pour the dressing over the ingredients and gently mix everything until well-coated.

Garnish & Chill:

Garnish with fresh parsley, coriander, and spring onions.

Cover and chill in the fridge for at least 30 minutes before serving for the best taste.

Additional Tips:

Add a splash of lemon juice for freshness.

You can include celery, bell peppers, or sweet corn for more crunch and flavor.

Serve chilled as a side dish, light lunch, or sandwich filling.