Steamed couscous with spinach leaves and grated coconut

Steamed couscous with spinach leaves and grated coconut

I am going to make scrambled couscous with slightly larger particle size similar to Sri Lankan pittu. The addition of rice flour helps to make the particle size larger.

                                Recipe summary 

                                                             For
     Steamed couscous with spinach leaves and grated coconut

Preparation : 15 minutes
Cooking time: 5 minutes
serves: 6

1. wash and clean the spinach.Pat with  paper towel dry it well 

2.In a large sauce pan bring to boil 1000 ml water, 250 ml  coconut milk and 1 tsp salt.

3.Switch off the fire,  Take the pan off the heat. Add 500 grams couscous, stir once with a fork or long chop stick.

Steamed couscous with 

spinach leaves and
 grated coconut

4.Cover the pan and leave for 5 minutes out side the cooker. couscous will be cooked now. Stir once.

5. Add 1 cup brown and 1 cup white rice flour and stir briskly  with a long chopstick or the handle of a wooden ladle.

6. Add 200 grams grated coconut and stir well.

7. Add 250 grams spinach leaves and mix well.

8. Prepare the steamer sprinkle a few spinach leaves little grated coconut.


9. Pour Out the couscous onto steaming pan.

10. steam for 5 minutes.
              
  Steamed couscous with spinach leaves and grated coconut
is ready.


               

                 Recipe follows in detail with pictures

Preparation : 15 minutes
Cooking time: 5 minutes
serves: 6

Ingredients
Main
500 grams couscous
250 gram spinach leaves
1 cup brown rice flour (made of unrefined rice with bran)
1 cup white rice flour (made of refined rice)
200 grams grated coconut
Others
Salt 1 tsp
1000 ml water
250 ml coconut milk

 couscous, brown rice flour,white rice flour and spinach

Preparation
Wash and dry spinach leaves. Cut them into small pieces.

Spinach leaves

Method
In a large sauce pan bring the water, coconut milk and salt. bring  to boil. Take the pan off the heat. Add couscous, stir with a fork or long chop stick. Cover the pan and leave for 5 minutes. couscous will be cooked now. Stir once.

 Add brown and white rice flour.

Briskly stir with a long chopstick or the handle of a wooden ladle.

Add spinach leaves and grated coconut. Mix well.

Add spinach leaves and grated coconut.

Prepare the steamer sprinkle a few spinach leaves at the bottom of the steamer.

sprinkle a few spinach leaves at the bottom of the steamer.

Pour Out the couscous onto steaming pan (with the slots) and steam it for 5 minutes.

Pour Out the couscous onto steaming pan 

Couscous is ready.

Steamed couscous with spinach leaves and grated coconut

 Serve while hot with any accompaniment of your choice.

Mild Unripe banana and unripe tomato with prawns

Mild unripe banana and unripe tomato with prawns

Today I am going to make a dish using two uncommon vegetables.They are unripe tomato and unripe banana together with prawns.

                                   

                         Recipe summary
                                   For
     Mild unripe banana and unripe tomato with prawns

Preparation time: 15  minutes

Cooking times: 35 minutes

Serves: 4

1. In a medium sized frying pan or a wok, heat 1 tbsp oil. 

2. When the oil is hot reduce the heat to medium.

Unripe banana,unripe
 tomato and prawns

                

3. Add ¼ tsp mustard seeds to splutter and  1 dry chili, fry for 2 seconds add ½ tsp cumin seeds,  ½ tsp fennel seeds,  ½ tsp fenugreek seeds, 4 pepper corns (optional) and Fry for one minute. 



4. Add 125 grams chopped onion, 1 sliced green chili, 3 chopped garlic cloves, 5 grams finely shredded ginger, finely cut 10 curry leaves and fry for 6 minutes.

5. Add 325 grams green tomato sliced into wedges and fry for 2 minutes.

Onion, chili, garlic
 and ginger. green chili 
and curry leaves

6. Add 20 grams bite size pieces of  green  banana and fry for another 5 minutes.


7. Add 1 tbsp coriander powder, ½ tsp turmeric powder, ¼ tsp garam masala powder, ½ tsp pepper powder.

8. Add water to suit your need, ¾ tsp salt and bring to the boil on high heat.

9. Reduce the heat and simmer for 10 minutes. 

Mild unripe banana 
and unripe
 tomato with prawns

10. Add the 20 grams shelled and deveined prawns cook for 5 minutes

11.  Add  ¼ cup coconut milk, pepper powder and simmer for another three minutes uncovered.  






Mild unripe banana and unripe tomato  with prawns is ready.

                   

                                  Recipe follows in detail with pictures.

Preparation time: 15  minutes

Cooking times: 35 minutes

Serves: 4

Ingredients

Main

326 grams green tomato, sliced into wedges

20 grams green banana, cut into bite size pieces

20 grams prawns, shelled and deveined

Others

125 grams onion coarsely chopped

1 green chili, sliced into small pieces

3 garlic cloves, sliced

5 grams ginger, finely shredded

10 curry leaves

1 tbsp vegetable oil

Spices

½ tsp cumin seeds

½ tsp fennel seeds
½ tsp fenugreek seeds
¼ tsp mustard seeds
4 peppercorns(optional)

1 dry chili

1 tbsp coriander powder

½ tsp turmeric powder

¼ tsp garam masala powder

½ tsp pepper powder

¾ tsp salt

¼ cup coconut milk

Water to suit your need

  Preparation

Peel and slice the plantain. Keep in a bowl of water to prevent it from discolouring due to oxidation.

Cut tomato into pieces length wise 

Unripe banana,unripe
 tomato and prawns

                
Clean and wash the prawns with turmeric powder add salt and keep aside 

Chop onion, chili, garlic and ginger ,green chili and curry leaves

Onion, chili, garlic and ginger. green chili and curry leaves

Method

In a medium sized frying pan or a wok, heat the oil. When the oil is hot reduce the heat to medium.

Add mustard seeds to splutter and add cumin seeds, fennel seeds, pepper corns and dry chili. Fry for one minute. 

Add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and pepper corns and dry chili.

Add onion, green chili, garlic, ginger and curry leaves and fry for 6 minutes.

Add onion, green chili, garlic, ginger and curry leaves 

 Add green tomato and fry for 2 minutes

Add green tomato 

Add banana and fry for 5 minutes.

Add banana

  Add coriander powder, turmeric powder and garam masala powder.

 Add coriander powder, turmeric powder and garam masala powder.

Add water ans salt and  bring to the boil on high heat.

 Reduce the heat and simmer for 10 minutes. 

Add prawns and cook for 5 minutes

Add prawns

 Add coconut milk, pepper powder and simmer for another three minutes.

 Add coconut milk, pepper powder

That is it. The green tomato curry is ready. Serve with rice or bread while hot.

Mild Unripe banana and unripe tomato with prawns

Stir-fried Endives green with colourful capsicum

Raw endives are crisp and bitter and brighten up salads. But when cooked, endive's taste turns into mellow sweetness. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fibre. Today I am going to stir-fry the endive with green, yellow and orange capsicum to make the dish colourful..

Endives green

                                  Recipe summary
                                            For
          Stir-fried Endives green with colourful capsicum

Preparation time: 15 minutes
Cooking time:20 minutes

Serves: 4


1. Wash cut the white stems of endive green and chop small.Slice the green part 

Main Ingredients

2. Slice the capsicum length wise


3. Slice the onion, garlic, green chili and ginger  length wise

4. In a frying pan or a wok, add 2 tbsp oil and heat it.

5. Add 3 cloves garlic and fry 2 minutes

Other ingredients

6. Add 150 grams onion fry for 5 minutes.

                    Capsicum                             

7. Add 5 grams ginger and fry for 2 minutes

8. Add green chili, all capsicum chilies and fry for 5 minutes.


9. Add the white part of the  endives and fry for 3 minutes.

Stir-fried Endives green with
 colourful capsicum

10. Add little water 


11. Add 200 grams endives and stir well and cover for 2 minutes



12.Add salt to taste, 1/2 tsp  pepper.  If you like some soy sauce

11. sprinkle sesame seeds.

                           
Stir-fried Endives green with colourful capsicum is ready.                                

                   Recipe follows in detail with pictures.                



Preparation time: 15 minutes
Cooking time:20 minutes
Serves: 4
Ingredients
Main
200 grams Endives green
50 grams green capsicum
50 grams yellow capsicum
50 grams orange capsicum

Others
150 grams onion, coarsely chopped
1 green chili, thinly sliced
3 garlic cloves, sliced into halves
5 grams ginger finely shredded
2 tbsp vegetable oil of your choice

                                                 Capsicum

Preparation

Main ingredients for Stir-fried Endives green with colourful capsicum

Cut the white stems of endive green and chop small 

Slice the green part 

Slice the capsicum length wise

Slice the onion garlic green chili and ginger  length wise

Other ingredients for Stir-fried Endives green with colourful capsicum

Method
In a medium sized frying pan or a wok, add the oil and heat it. 

When the oil is hot, reduce the heat to medium low.

Add garlic and fry for 2 minutes

                                       Frying garlic
 Add onion fry for 5 minutes

Adding onion

Add ginger and fry for 2 minutes.

Add ginger 

 Add green chili, and all capsicum slices and fry for another 5 minutes. 

Adding green chili, and all capsicum slices

Mix the ingredients well.

Mix the ingredients well.

Add chopped white stem of endives.

Add chopped white stem of endives.

If your pan is dry add one or two table spoon of water and cover for two minutes.

Water added

Add the chopped endive green

Add the chopped endive green

Mix well add salt and pepper. You can sprinkle roasted sesame seeds

Final stage

The stir-fry is ready.
It can be served as an accompaniment to a meat dish or served with bread.

Stir-fried Endives green with colourful capsicum

Healthy Air fried Snapper fish gravy

Healthy Air fried  Snapper fish gravy

Fried fish is tastier than boiled fish. Some omega-3 is lost during frying. Breading the fish makes it to absorb more fat. In air-frying, less fat is absorbed and less omega-3 is lost If we put the marinated fish in curry the marinades are washed into the gravy. Marinades are preserved if you marinate overnight.
Fish meat is soft. When we cook curry we use ladle to stir. Sometimes the fish pieces break or disintegrate. The fried fish is much firmer and will not break when we stir with a spoon or ladle. Today I am using snapper fish. You can use any kind of fish to make this type of curry.

                                  Recipe summary
                                           For
                  Healthy Air fried  Snapper fish gravy



1. Marinate 300 grams fish with ¼ tsp turmeric, ¼ tsp chili powder ¼ tsp salt keep  for 15 minutes.

 Fish Fried in
 the air-fryer

2.  Pre-heat the air-fryer for 3 minutes at 180 C. Arrange the fish pieces. Fry  for 10 minutes. Turn the side of the fish and fry for another 10 minutes.

Snapper 
fish in Air-fryer 

3. Heat 2 tbsp oil in a pan and fry 2 dry chilies, 1 tsp cumin 
½ tsp fennel and 1 tsp fenugreek seeds for 10 seconds.

4. Add 1 green chili sliced, 4 cloves  garlic sliced and 10 curry leaves, 1 lemon grass, 5" piece of pandan leaf  and fry for 5 minutes.

Ingredients

5. Add 150 grams onion coarsely chopped and fry for 7 minutes.

6. Add 3 cups water, 1 tbsp curry powder,  ½ tsp turmeric powder, ½ tsp salt. Add little coconut milk (optional)  Cover and bring to boil in high heat. Reduce heat and simmer for 15 minutes.

7. Add ½ tsp garam masala and tamarind juice extracted from 50 grams tamarind.. Simmer for 5 minutes

Healthy Air fried  
Snapper fish gravy

covered.

8.Add fried fish simmer for 5 minutes covered.

9. Add ½ tsp pepper powder and remaining coconut milk coconut milk. Simmer for 3 minutes uncovered. 

                Healthy Air fried snapper fish gravy is ready.

                     

Recipe follows in detail with pictures.

Preparation time:35 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients
Main
300 grams Snapper fish, sliced into size to suit your requirement

Others
150 grams onion, coarsely chopped
1 green chili, sliced thin
4 garlic cloves, sliced
10 curry leaves
2 dry chilies
1 5" pandab leaf
1 lemon grass (cut int ) 2 pieces
50 grams tamarind
2 tbsp vegetable oil of your choice
½ cup coconut milk
1/2 tsp salt
3 cups water

Ingredients for  Healthy Air fried  Snapper fish gravy

Spices
½ tsp turmeric powder
1 tbsp curry powder
½ tsp garam masala powder
½ tsp pepper powder
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp fenugreek seeds

For marinating
¼ tsp turmeric powder
¼ tsp salt
¼ tsp chili powder

Preparation
Marinate the fish with ¼ tsp turmeric powder, ¼ tsp salt, and ¼ tsp chili powder for 15 minutes. Pre-heat the air-fryer for 3 minutes at 180 C. Arrange the fish pieces in the air-fryer. Fry for 10 minutes. 

Snapper fish in Air-fryer 

Turn the fish pieces and fry for another 10 minutes. Take the fish pieces from the air-fryer and keep them aside.

 Fish Fried in the air-fryer

Method
In a large pan heat 2 tbsp oil. When the oil is hot reduce the heat to low and add dry chili, cumin seeds, fennel seeds and fenugreek seeds and fry for 10 seconds.

Frying dry chili, cumin seeds, fennel seeds and fenugreek 

Add green chili pieces, garlic, curry leaves, and fry for 5 minutes, stirring frequently to ensure that they do not get burnt.

Adding  green chili pieces, garlic, curry leaves

Then add onion and fry for 7 minutes.

Adding onion 

Add water, curry powder and turmeric powder, salt and little coconut milk. 

Adding water, curry powder and turmeric powder.

Mix well and bring to the boil in high heat.

Reduce the heat to medium low, cover and let it simmer for 15 minute

Add garam masala and tamarind juice according to your taste and simmer for 5 minutes covered.


Add the fried fish pieces. Cook for 5 minutes covered.

Adding fried fish

Add pepper powder, add coconut milk and cook for 3 minutes.

Adding coconut milk

Taste for seasoning and adjust. The curry is ready.

Curry is ready

 Serve with rice or bread while warm.