Moringa Leaves and Sweet Potato Porridge

Moringa Leaves and Sweet Potato Porridge

Porridge is an easily digestible food. It is good during convalescence. Some regional cultures predominantly take porridge as a staple diet. Rice is mainly used but other cereals such as wheat, barley, corn and buckwheat are also suitable for porridge.

Porridge is taken mainly for breakfast using instant cereals such oatmeal. But can also be taken for lunch and dinner also.  In many Asian countries you will find street stalls selling porridge with elaborate accompaniment. There are also specialty restaurants specializing in porridge and even buffets.  In China Hainanese province is well known for chicken porridge.

Rice porridge with sweet potato and pumpkin is given to babies starting on solids.
Today I am going to make a porridge with moringa leaves and sweet potato.

                                   Recipe summary
                                             For
                   Moringa Leaves and Sweet Potato Porridge

Preparation time : 30 minutes
Cooking time:  30 minutes

Serves: 4


1. Roast 30 grams green bean  (mung bean) seeds broken and hull separated in a wok or microwave. To microwave put the bean on a plate and microwave 1 minute high, shake it and  do for another 1 minute .

Moringa leaf

2. Boil the green bean seeds in a saucepan covered with water and simmer it for about 20 minutes or till the seeds become very soft. Drain the seeds and set aside.

3. In a large saucepan add 3 cups cooked rice. Cover the rice with plain water.(3 or 4 cups)
Bring to the boil. Reduce the heat and cook covered for about 15 minutes.

4. Add 100 grams sweet potato chopped into 1 inch cubes and boil covered for 10 minutes.

Moringa Leaves and 
Sweet Potato Porridge

5. Add 50 grams moringa leaves and cooked green bean seeds and continue boiling covered for another 5 minutes.


6. Add 1 teaspoon salt and ¼ cup coconut milk and cook for two minutes.
By now the rice will be very soft and some parts of the rice would have dissolved into the porridge.


Taste and adjust salt.

Moringa Leaves and Sweet Potato Porridge is ready.

                                  

                          Recipe follows in detail with pictures.

Preparation time : 30 minutes
Cooking time:  30 minutes
Serves: 4

Ingredients
Main
3 cups cooked long grain rice
100 grams sweet potato chopped into 1 inch cubes
50 grams moringa leaves
30 grams dried green bean seeds (mung bean)
Others
1 teaspoon salt
¼ cup coconut milk

Preparation
You can buy green bean seeds broken and hull separated. You must roast the bean. Normally full bean  is roasted and hull is separated by crushing  with a roller.I put the separated  green bean on a plate and microwave 1 minute high, shake it and  do for another 1 minute .This cooks fast. But because the cooking time variation it difficult to get right consistency. Therefore I boil the green bean seeds in a saucepan covered with water and simmer it for about 20 minutes or till the seeds become very soft. Drain the seeds and set aside.

Method
In a large saucepan add the cooked rice. Cover the rice with plain water.(3 or 4 cups)
Bring to the boil. Reduce the heat and cook covered for about 15 minutes
Add sweet potato cubes and boil covered for 10 minutes.

Sweet potato sliced

Add moringa leaves and cooked green bean seeds and continue boiling covered for another 5 minutes.

Moringa leaves

Add salt and coconut milk and cook for two minutes.
By now the rice will be very soft and some parts of the rice would have dissolved into the porridge.
Taste and adjust salt.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Moringa Flat Bread

Moringa flat bread is like other flat bread recipes that I have posted in this blog.

Moringa Flat Bread

                                Recipe summary 
                                           For
                               Moringa flat bread

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves: 4

Ingredients

1. Prepare the dough with 2 cups all purpose flour, 1 cup fresh coconut,  2 tablespoon of butter or 3 table spoon olive oil, ½ teaspoon salt, 100 grams chopped moringa leaves 1/4 cup coconut milk and 1/4 cup water  as needed by hand or in the food processor as stated in my coconut flat bread recipe.


2. If you are using the food processor add moringa leaves to the food processor and add water through the spout as needed.

Moringa Flat Bread

3. Prepare the dough into small balls. Flatten the ball with your hand or rolling pin.

Moringa dough

4. Dry fry the bread on the griddle or a frying pan.

 Moringa flat bread is ready.
                                  

                 Recipe follows in detail with pictures.

.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4


Ingredients

Ingredients for Moringa Flat Bread

Main
2 cups all purpose flour
100 grams moringa leaves
1 cup fresh grated coconut
Others
2 tablespoon of butter
or
3 tablespoon olive oil
½ teaspoon salt
1/4 cup coconut milk
1/4 cup water

This recipe is very much like my coconut flat bread recipe.

Prepare the dough as stated in my above post. Add moringa leaves to the food processor. Let the machine run and add water through the spout and stop adding water as soon as the dough forms into a ball. You will need less water because the moringa leaves will give out some moisture.

Moringa dough is being prepared in a food processor

Moringa dough

The ¼ cup I mentioned above is for preparing the dough in a food processor. If you are doing by hand you will need about ½ cup of water. If you are going to use a tortilla press to press the bread you will need to add a little bit of more water. I am not using a tortilla press and I am flattening the bread with a rolling pin.
Prepare the dough into small balls as described there. Flatten the ball and dry fry the bread on the griddle or a frying pan.

Moringa flat bread is being cooked on a griddle

Like the other flat breads you can serve this bread also with coconut sambol or dry potato curry - boiled potato stir fried (see my recipe).

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Easy Fried Rice

This is fast and easy to prepare  It can be eaten on its own without any elaborate accompaniments. It is made with very few ingredients.

Easy Fried Rice

                                  Recipe summary
                                             For
                                   Easy Fried Rice

Preparation time: 20 Minutes.
Cooking time: 20 Minutes.

Serves: 4

1. Poach 200 grams sausages. Let them cool. Slice them into ½ inch cubes.

2. In a large frying pan or a wok heat 2 tablespoon oil. When it is hot add 1 onion chopped coarsely, reduce the heat to low and fry for about 10 minutes.

Ingredients

3. Add 1 stalk celery chopped coarsely, 10 curry leaves chopped, 1 green chili chopped finely and fry for 2 minutes.

4. Add 50 grams green peas and cook for 2 minutes.

5. Pour 3 beaten eggs slowly and stir.

Easy Fried Rice

6. Now add the sausage pieces  and fry for 3 minutes.

7. Add 3 cups rice and fry for 2 minutes.

Add fish sauce to your taste.
Your fried rice is ready.

You can eat it on its own or serve with fries fish or chicken.Kids will love it.
                                  

                Recipe follows in detail with pictures.

Preparation time: 20 Minutes.
Cooking time: 20 Minutes.
Serves: 4

Ingredients

Main

3 cups cooked rice

200 grams sausages
50 grams green peas
3 eggs
Others
1 onion chopped coarsely
1 stalk celery chopped coarsely
10 curry leaves
1 green chili chopped finely.
1 small red chili chopped finely.
2 tablespoon vegetable oil

Preparation

Poach the sausages. Let them cool. Slice them into ½ inch cubes.

Ingredients for Easy Fried Rice

Method

In a large frying pan or a wok heat the oil. When it is hot add the onions, reduce the heat to low and fry for about 10 minutes.

Add curry leaves celery  and chili and fry for 2 minutes.

Add curry leaves, celery,green chili  and red chili and fry

Add green peas and cook for 2 minutes.

Add green peas and fry

Pour the beaten egg slowly and stir.

Add egg  and fry

Now add the sausage pieces  and fry for 3 minutes.

Add sausages and fry

Add the rice and fry for 2 minutes.
Add fish sauce to your taste.
Your fried rice is ready.
You can eat it on its own or serve with fries fish or chicken.Kids will love it.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Vegetable Pulp Flat Bread - Fried egg with pulp - Stock made using pulp from juicing

Vegetable pulp flat bread

Vegetable Pulp Flat Bread

I take vegetable juice daily. I get a lot of pulp which I throw away. There are several reasons for this. Firstly we need only thirty grams of fibre a day. I get lot more than that. Secondly the pulp is tasteless after extracting the juice. I thought why not use some of it to make flat bread. So here is what I did.

Making this flat bread is very similar to my Coconut Flat Bread recipe. Only difference is that we are adding the pulp. The pulp came from spinach, celery, pumpkin and apple. If you use lot of greens in your juicing the pulp will be too fibrous and bitter. The pumpkin, apple and celery in my pulp gave a nice taste.

  

                                        Recipe summary
                                                   For

                                  Vegetable Pulp Flat Bread

Preparation Time: 30 minutes

Cooking Time : 30 minutes

Serves: 4

1. Mix 2 cups all purpose flour, 1 cup fresh grated coconut, 2 tablespoon of butter or 3 tablespoon olive oil, ½ teaspoon salt,4 tablespoon coconut milk by hand add the 150 grams pulp which comes from the juicer and finally add 4 table spoon water to make the dough. You can add water if needed.

2. You can Prepare the dough in the food processor as described in my coconut flat bread recipe. But you add the pulp to the flour in the food processor.

Vegetable Pulp Flat 
Bread

3. Make the dough into small balls. Then flatten the balls to get the shape of flat bread.

4. Cook in a griddle or a frying pan turning both sides till is cooked.

Now you have vegetable pulp flat bread. You can serve this bread with curry or sambol. You will not find any difference. It is tasty as well. You will have the satisfaction that you did not waste the pulp. At least you would have eaten some fiber.

Vegetable Pulp Flat Bread is ready.

                                                                                  

                           Recipe follows in detail with pictures.

Preparation Time: 30 minutes

Cooking Time : 30 minutes

Serves: 4

Ingredients:

Vegetable pulp from spinach, celery, pumpkin and apple

Main
150 grams of pulp from the juicer

2 cups all purpose flour

1 cup fresh grated coconut

2 tablespoon of butter
or

3 tablespoon olive oil

Others
½ teaspoon salt

4 tablespoon coconut milk

4 tablespoon water

Dough with vegetable pulp

Mix all the ingredients by hand using the water last. If you want to use food processor 
prepare the dough as described in that recipe. But you add the pulp to the flour in the food processor.

Make the dough into small balls as described in that recipe. Then flatten the balls to get the shape of flat bread.

Now you have vegetable pulp flat bread. You can serve this bread with curry or sambol. You will not find any difference. It is tasty as well. You will have the satisfaction that you did not waste the pulp. At least you would have eaten some fiber.

                                    Recipe summary                                                                                                                 For      
                         Egg fried with vegetable pulp   

1. Break 4 eggs and put into a medium sized bowl. 

2. Add 1/2 teaspoon chili powder and 1/2 teaspoon salt, 1/2 teaspoon pepper. to the bowl and beat the eggs with a fork to mix it well with the added ingredients.

Ingredients

3. In a medium frying pan or a wok add 2 tablespoon of vegetable oil and heat it up. 

4. When the oil is hot add 1 onion sliced roughly and reduce the heat. In low heat fry the onion for about 10 minutes or till the onion takes a golden color. 

5. Add 1 green chili sliced thin, 10 curry leaves chopped fine and fry for 2 minutes.

6. Now add the fried ingredients to the beaten egg.

7. Add the 150 grams pulp and mix well.

Egg fried with pulp 

8. Pour the egg mixture into the frying pan with added 2 table spoon oil and continue to fry in low heat while stirring slowly and breaking the frying egg into smaller pieces. When the egg takes a light golden color take the pan off the heat.

The fried egg is ready and can be served with rice or bread.I did not any difference. At least it contained fiber.

Egg fried with vegetable pulp is ready.
                                                                                

                          Recipe follows in detail with pictures         ..

Egg fried with Vegetable pulp

Preparation Time:15 minutes

Cooking Time: 20 minutes

Serves: 4

Vegetable pulp from juicing

Here is another recipe in my attempt to make some use out of the pulp I get from juicing. 

Onion, green chili and curry leaves

Ingredients

Ingredients

150 gram vegetable pulp
4 eggs
1 onion sliced roughly
1 green chili sliced thin
10 curry leaves chopped fine.
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper.
4 tablespoon of vegetable oil

Egg fried with pulp in a wok

Preparation

Break the eggs and put into a medium sized bowl. Add chili powder and salt and pepper to the bowl and beat the eggs with a fork to mix it well with the added ingredients.

Egg pulp fry served with bread

Method

In a medium frying pan or a wok add the 2 table spoon oil and heat it up. When the oil is hot add the onion slices and reduce the heat. In low heat fry the onion for about 10 minutes or till the onion takes a golden color. Add  green chili ,curry leaves and fry for 2 minutes.

Add the fried items into the beaten eggs and add the pulp and mix well. 

Now add 2 table spoon oil and the beaten egg into the frying pan and continue to fry in low heat while stirring slowly and breaking the frying egg into smaller pieces. When the egg takes a light golden color take the pan off the heat.

Fried egg and pulp served with a steamed cake called 'pittu' Spicy fried chicken wing and spicy fried fish. 

The fried egg is ready and can be served with rice or bread.I did not any difference. At least it contained fiber.

Making vegetable stock using pulp from juicing

                                        Recipe summary 

                                                   For

              Making vegetable stock using pulp from juicing

1. Add 500 grams of vegetable pulp, 4 cups of  water, 1 teaspoon salt and 1/4 teaspoon dried rosemary in a large sauce pan bring to a boil and let it simmer covered for about 1 hour. 

2. Stirred it once in every 15 minutes.

3. Let the stock cool for about 15 minutes. press the pulp with a ladle to get more stock.   Use a ladle to press the pulp to extract as much stock as possible. Then strain it.

4. I let the stock sit for 15 minutes and the particles settled down at the bottom of the pan and pour out very clear liquid.

The stock turned out to be extremely delicious and I could take it on its own as a soup.

I preserved the stock in the freezer.

                                                                                  

                 Recipe follows in detail with pictures.

                                                                                   

                              

Preparation Time: 5 minutes

Cooking Time : 1 hour  thirty minutes.

Today I am going to make stock from the pulp I get from juicing. Normally I discard it. 

Vegetable pulp from juicing

Ingredients

500 grams of vegetable pulp

4 cups of water

1 teaspoon of salt

1/4 teaspoon dried rosemary

Clear vegetable stock in a glass jar

I added all the ingredients in a large sauce pan bring to a boil and let it simmer covered for about 1 hour. I stirred it once in every 15 minutes.

At the end of one hour I  let the stock cool for about 15 minutes. Then I strained it. I used a ladle to press the pulp to extract as much stock as possible. Some small particles passed through the strainer into the stock. I let the stock sit for 15 minutes and the particles settled down at the bottom of the pan and I was able to pour out very clear liquid without any suspended particles.

I tasted the stock, it turned out to be extremely delicious and I could take it on its own as a soup.

I preserved the stock in the freezer.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”

 Click the button below to view the nutrition data. Click again to close it.