Fried rice with air fried potato and eggplant

Fried rice with air fried potato and eggplant 

                     
This fried rice is made with fried vegetables. If deep fried in vegetable oil it will not be a healthy food. So I fried them in the air fryer using very little oil.  This is a vegetarian dish and it is very easy to prepare and tasty

                                                 Recipe summary                            
                                                                    For
             Fried rice with air fried potato and eggplant 

Preparation time: 20 minutes frying potato and eggplant 1 hour
Cooking time: 10 minutes
Serves: 3
       
1.Marinate 250 grams eggplant pieces with 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp turmeric powder and set aside for 10 minutes.
Do the same with 250 grams  potato.

Adding fried potato 
and eggplant

2. Pre - heat the air fryer for 5 minutes. Spray vegetable oil on the eggplant pieces and put them in the pan that comes with the air fryer. 
Fry for 30 minutes at 200 degrees Fahrenheit. At 10 minutes interval stop and stir the eggplant pieces and check the color of the pieces. When they become brown you can stop frying,

   Fried rice with air fried
 potato and eggplant 

Fry the potatoes similarly for
 30 minutes.


3. In a frying pan or a wok add 
2 tablespoon of vegetable oil and add 150 grams onions and saute for 5 minutes  and add  1 green chili and curry leaf. fry for 2 minutes.

4. Add 3 cups cooked rice.

5. Add the fried potato and eggplant and fry for 3 minutes.

 6.If you like You can add fried eggs.  it will be very very delicious fried rice.

Fried rice with air fried potato and eggplant is ready.

                         Recipe follows in detail with pictures.



Preparation time: 20 minutes frying potato and eggplant 1 hour
Cooking time: 10 minutes
Serves: 3

Ingredients
Main
250 grams eggplant, cut into very small pieces
250 grams potato, peeled and cut into very small pieces
The vegetables if cut into small pieces will fry fast. Bigger pieces will take longer to fry,
3 cups cooked rice

Potato, eggplant and onion

Others
150 grams onion, coarsely chopped
1 green chili (optional)
1 sprig curry leaf
1/2 tsp pepper
1 tsp salt
2 tbsp vegetable oil

Preparation
1.Eggplant
1/2 tsp chili powder
1/2 tsp salt
Coat the eggplant pieces with salt and chili powder and set aside for 10 minutes.

Marinated eggplant

2.Potato
1/2 tsp chili powder
1/2 tsp salt
Coat the potato pieces with salt and chili powder and set aside for 10 minute.

Marinated potato

Onion  mixed with chili powder

Chili and curry leaf

Method
Pre- heat the air fryer for 5 minutes. Spray vegetable oil on the eggplant pieces and put them in the pan that comes with the air fryer. Fry for 30 minutes at 200 degrees Farenheit. At 10 minutes interval stop and stir the eggplant pieces and check the color of the pieces. When they become brown you can stop frying, Fry the potatoes similarly for 30 minutes.

Air fried eggplant

Air fried potato

In a frying pan or a wok add 2 tablespoon of vegetable oil and add the onions and saute for 5 minutes and add  green chili and curry leaf. fry for 2 minutes.

Frying onion,green chili and curry leaf

Add the rice and fry for 1 minute.

Cooked rice is added

 Add the fried potato and eggplant and fry for 3 minutes.

Adding fried potato and eggplant

That is it the fried rice is ready, Serve this one-dish meal while it is hot.

Fried rice with air fried potato and eggplant 

                
Method of Deep frying 
 In a medium sized frying pan or a wok, heat the 2 cups of vegetable oil.
 Add the eggplant and fry for about 5 minutes or until it becomes brown in colour. Drain and set aside. 
In the same pan fry the potatoes for 5 minutes or  until they become brown in colour. Drain and keep the potatoes aside.

Cod fish gravy with ambarella fruit

Cod fish gravy with ambarella fruit

Cod fish is rich in omega-3 fatty acids, which is capable of reducing high level of triglycerides. Triglycerides raise the risk of heart disease.

If we fry the cod fish we will loose much much of the fish oil. Therefore it is preferable to boil the fish as we can preserve as much of the oil as possible.

Ambarella is an equatorial or tropical tree with edible fruit containing a fibrous pit. In the United States it   is grown in South Florida as far north as Palm Beach County.  It is mildly sweet and sour.

Traditionally fish is cooked with some sour ingredients. I am using ambarella because it gives a nice flavour. I am also using some tamarind because ambarella is not sour enough.

I am adding turmeric to take away the fishy smell and also to prevent spoilage as turmeric has anti-bacterial property.

This flavorful dish will go well with rice or bread.

                               Recipe summary
                                         For
                    Cod fish gravy with ambarella fruit

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

1. Clean the fish with salt and turmeric powder

2. Peel the skin of ambarella fruit and cut into slices

Slicing ambarella fruit

1.In large pan add the 2 tbsp oil and heat it. I used a wok. Reduce the heat to medium.

2. Add ½ tsp cumin seeds , 1 dry chili and 40 grams lemon grass fry for 2 seconds.

3 Add coarsely chopped 150 grams onion and fry for about 5 minutes  or until the onion is translucent.

Ingredients

4.Add chopped 4 cloves garlic, 1 chopped green chili and curry leaves. Fry for another  2 minutes


5.Add 250 grams ambarella pieces fry for two minutes to get the flavour of the fruit.

6. Add 2 tbsp curry powder, ½ tsp turmeric powder, ½ tsp garam masala powder.

7. Add one liter water and salt. On high heat bring to boil. 

Cod fish gravy with 
ambarella fruit

8. Reduce to low and let it simmer for 10 minutes, covered.



9.Add salt and half ( 20 grams) of the tamarind juice and simmer for 3 minutes.



10.Add fish pieces and simmer for 
7 minutes.

11. Add ½ cup coconut milk and simmer for 3 minutes. Taste for seasoning and adjust by adding salt or tamarind juice.

     
              Cod fish gravy with ambarella fruit is ready.

                  Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

Main

450 grams cod fish, cleaned and cut into suitable size.

250 grams of ambarella, sliced into large bite size.

Others

150 grams onion, coarsely chopped

4 cloves garlic, sliced

1 dry red chili, broken into two

1 green chili, cut into small pieces

10 curry leaves, chopped

40 grams lemon grass, bottom white portion only, whole (remove before serving)

40 grams tamarind, juice extracted

1 tsp salt

½ cup coconut milk

2 tbsp vegetable oil

1 liter water

Spices

2 tbsp curry powder. (If you can get fish curry powder, it will be better. Otherwise you can use a general purpose curry powder.)

½ tsp turmeric powder

½ tsp garam masala

½ tsp cumin seeds

Ingredients for Cod fish gravy with ambarella fruit

Preparation

Clean the fish with salt and turmeric powder

Peel the skin of ambarella fruit and cut into slices

Slicing ambarella fruit

Method

In a large pan add the oil and heat it. I used a wok. Reduce the heat to medium and add cumin seeds and fry for 2 seconds.

Add dry chili and lemon grass fry for 2 seconds

Add onion, garlic, green chili and curry leaves. Fry for  two minutes

Adding onion,chili,garlic,and cuurry leaves

Add ambarella pieces fry for two minutes to get the flavour of the fruit.

                                                            Add ambarella pieces

Add curry powder, turmeric powder, garam masala powder.

Add one liter water and salt. On high heat bring to the boil and reduce the heat to low and let it simmer for 10 minutes, covered. We need to simmer at least 10 minutes to get rid of the chili smell of the curry powder.

Curry powder, garam  masala, turmeric

Add salt and half of the tamarind juice and simmer for 3 minutes

Add salt and half of the tamarind juice

Add fish pieces and simmer for 7 minutes. 

 Adding fish pieces

Add coconut milk and simmer for 3 minutes. 

Adding coconut milk

Taste for seasoning and adjust by adding salt or tamarind juice.

The amount of water you add will depend on whether you want gravy or dry curry. If  you find that you do not have enough gravy add hot water before adding tamarind juice. Do not add cold water. We do not add the fish along with ambarella because the fish meat is soft and will disintegrate into the gravy.

Final stage

Simple Chickpea bread spread

Chickpea, also known as garbanzo beans, is a popular legume which is available in all parts of the world. It is available as fresh seeds, in cans and dried beans. Dried chickpea is cheap but it will take one to two hours to cook. However, it can be cooked in a pressure cooker in 30 minutes or if pre-soaked in 18 minutes.
Therefore it is often pre-cooked for recipes. Canned chickpea does not take much time to cook and is used directly in cooking. Fresh chikpea is not readily available.
Today I am going to make a sandwich with mashed chickpea. This is not like hummus. But hummus also can be used as a bread spread.

Simple Chickpea bread spread

                           
                           Recipe summary
                                         For
                      Simple Chickpea bread spread

Preparation time: 15 minutes
Cooking time: 0 (cooking of chickpea 1- 2 hours)

Serves: 4

Simple Chickpea
 bread spread

1.Mash or grind the cooked 200 grams chickpea into a  thick paste. I did this in a food processor.


2. Add 1/2 tsp pepper, 1 tsp salt, 150 grams finely chopped onion, 150 grams grated cheese, 30 grams finely chopped green chili and mix into a paste.

Ingredients

It can be just a spread or  other things like grated carrot, kale or spinach can be added.

           




    Simple Chickpea bread spread is ready.

                   Recipe follows in detail with pictures.



Preparation time: 15 minutes
Cooking time: 0 (cooking of chickpea 1- 2 hours)
Serves: 4

Ingredients:
Main:
200 grams chickpea pre-cooked
Others
150 grams onion, finely chopped
30 grams green chilies, finely chopped
150 grams grated cheese
1 tsp salt
1/2 tsp pepper powder

Ingredients for Simple Chickpea bread spread

Preparation
Mash or grind into a thick paste. I did this in a food processor. 

Mashed chickpea

Add pepper, salt, onion, cheese, and chili and mix well.

Mashed chickpea mixed with onion chili,cheese salt and pepper

That is it. The bread spread is ready.
You can spread on the bread and eat it or you can add other things like carrots, kale or spinach to make sandwich richer.

Calabash and split mung bean with skin in a mild curry

This is a vegetarian dish with protein from the mung bean.Mung bean is available as whole or decorticated and split. Mung bean with skin provides more dietary fibre. Like chick pea, you can boil and consume mung beans by itself.

 Calabash and split mung bean with skin in a mild curry

                                 Recipe summary
                                           For
      Calabash and split mung bean with skin in a mild curry

Preparation time: 15 minutes
Cooking time: 25 minutes

Serves: 6

Calabash

1. In a large pan  heat  2 tbsp  oil and 1 dry chili and fry for 2 seconds. 



2. Add ½ tsp cumin seeds and fry for 2 seconds.



3. Add 150 grams chopped onion and fry until the onion is translucent.

Ingredients

 4. Add 4 cloves chopped garlic, 4 grams ginger, 
1(32 grams) chopped green chili and 1 sprig curry leaves. Fry fry another two minutes.

Onion,curry leaves garlic, 
ginger,chili,and turmeric

5. Add 500 grams calabash pieces.

6.Add 200 grams split mung bean with skin.

7. Add 1 tsp curry powder, ½ tsp turmeric powder and one liter water.                                            

8. On high heat bring to the boil and reduce 
the heat to low and let it simmer for 10 minutes, covered.




9.Add  ½ tsp garam masala,  ½ tsp salt,  
½ tsp black pepper powder, and simmer  for 3 minutes.

Calabash and split mung bean

 with skin in a mild curry

 10.Add  ½ cup coconut milk and simmer for 3 minutes. 

Calabash and split mung bean with skin in a mild curry is ready.

                                              

                  Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Ingredients:
Main:
500 grams calabash, peeled and cut into small pieces
200 grams split mung bean with skin

Ingredients for  Calabash and split mung bean with skin in a mild curry

Others
150 grams onion, coarsely chopped
4 garlic cloves, sliced
4 gram ginger, grated
10 curry leaves, chopped
1 green chili, cut into small pieces
1/2 tsp salt, to taste
1/2 cup coconut milk
30 grams Tamarind (optional), juice extracted
½ cup vegetable oil of your choice
1 liter water
Spices
1 tbsp curry powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin seeds

Onion,curry leaves garlic,ginger,chili,and turmeric

Preparation
Dry roast the mung bean in a frying pan or wok.Roast till you get the strong aroma of the mung bean. This will take about 5 minutes in low heat. You can also dry roast it in a microwave oven. Put the beans in a microwave oven safe container. Heat it high for 2 minutes. This is what I do most of the time as I cook mung beans very often. The aroma will not be as strong as you get from dry roasting in a pan or wok. 

Method
In a large pan add the oil and heat it. I used a wok. Reduce the heat to medium and add cumin seeds followed by fennel seeds and fry for 2 seconds add dry chili for 2 seconds. If you are sensitive to the smell of the dry chili you can add it after the onion.

frying dry chili ,cumin and fennel seeds

 Add onion and fry for about 5 minutes  or until the onion is translucent.
Add garlic, ginger, green chili and curry leaves. Fry for another two minutes.

Adding onion followed by chili,curry leaves,,garlic and  ginger

Add calabash pieces.

Add calabash pieces.

Add mung bean, curry powder, turmeric powder, and one liter water. On high heat bring to the boil and reduce the heat to low and let it simmer for 10 minutes, covered.

Adding mung bean

Add salt, pepper, turmeric powder and simmer for 3 minutes.
Add coconut milk and simmer for 3 minutes. 

Adding coconut milk

Taste for seasoning and adjust. 

Final stage

 The dish is ready. Serve with rice or bread.