Quick and easy Hash brown stir fry

Quick and easy Hash brown stir fry

Quick and easy Hash brown stir fry with egg

I have never come across any one who hates hash brown. I used store bought packet of hash brown to make this recipe  It was pre-cooked. This recipe makes it more tasty, little spicy and enjoyable. This will be a good breakfast.

Hash brown

                                      all pieces.

                                      Recipe summary 
                                                For
                           Quick and easy Hash brown stir fry
Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 3

1. Shred three hash brown slices into small pieces.. Shred three hash brown slices into small pieces.

Hash brown

2. Beat two eggs well. Add a dash of pepper and salt to the egg while whipping it. Set it aside.

3. Heat a medium sauce pan or a frying pan. I used a wok. Add 2 tbsp butter or vegetable oil. When the oil gets hot reduce the heat to low.


4. Add 150 grams finely chopped onion.Fry for about 8 minutes or till the onion turns golden brown.

Ingredients  

5. Now add 3 cloves garlic, 3 grams finely chopped ginger, ¼ tsp pepper powder, ½ tsp salt, 3 grams finely chopped red chili and 30 grams finely chopped green chili and continue frying for 5 minutes. 


6. Now add the shredded hash brown pieces, stir and continue to fry for one minute.

Quick and easy Hash brown
 stir fry Vegetarian

7. Take out half the hash brown into a separate bowl and keep it aside.


8. I continued to fry for another 4 minutes and the hash brown pieces became crispy. I took the wok off the heat and transferred the contents into a plate. This was my vegetarian version of stir-fried hash brown.

Hash brown stir fry with added egg

9. I added the other half of the hash brown that I had taken out earlier to the wok and fried for about one minute. 

Hash brown stir fry with egg

Then I added the beaten egg to the pan and stirred briskly. I fried for another 4 minutes. The end product was crispy. This was my non-vegetarian version of the hash brown.


10. It is done. You can serve this for a breakfast or as a snack. This can be consumed on its own or served with bread. I hope you will like this. Enjoy!

Quick and easy Hash brown stir fry is ready.

                                  
                   Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3

Ingredients
Main

Ingredients for Quick and easy Hash brown stir fry 

3 hash brown pieces
Others
2 eggs
150 gram onion (2) chopped finely
3 cloves garlic
3 grams ginger chopped extra finely
30 grams green chili (1) chopped finely
2 gram red chili – spicy (1) chopped finely
½ teaspoon salt
¼ teaspoon pepper powder
2 tablespoon of butter or vegetable oil

Preparation
Shred the hash brown slice into small pieces.

Shredded hash brown

Beat the egg well. Add a dash of pepper and salt to the egg while whipping it. Set it aside.

Method

Heat a medium sauce pan or a frying pan. I used a wok. Add butter or vegetable oil. When the oil gets hot reduce the heat to low.

Add the onion.Fry for about 8 minutes or till the onion turns golden brown.

Frying onion 

Now add garlic, ginger, red chili and green chili and continue frying for 5 minutes. The fumes from the chillies may irritate tour nose or throat. So stand away from the cooker and use a long handle spoon or ladle to stir the contents of the frying pan.

Adding garlic, ginger, chili,and curry leaves

Now add the shredded hash brown pieces, stir and continue to fry for one minute.

Adding shredded hash brown

At this point I took out half the hash brown into a separate bowl and kept it aside.
I continued to fry for another 4 minutes and the hash brown pieces became crispy.

Final stage

I took the wok off the heat and transferred the contents into a plate. This was my vegetarian version of stir-fried hash brown.

I added the other half of the hash brown that I had taken out earlier to the wok and fried for about one minute. Then I added the beaten egg to the pan and stirred briskly. I fried for another 4 minutes. The end product was crispy. This was my non-vegetarian version of the hash brown.

Hash brown stir fry is added with egg

As you go along frying the hash brown pieces will get crispier and crispier. You can stop at the point when the crispiness suits you taste.
While frying you should remember to stir frequently to prevent the hash brown from burning.
 It is done.

Quick and easy Hash brown stir fry Vegetarian

Hash brown stir fry with egg

You can serve this for a breakfast or as a snack. This can be consumed on its own or served with bread. I hope you will like this. Enjoy!

Spicy prawn curry

Spicy prawn curry

Prawn curry is one of our family favorites.We fry, stir fry ,cook with gravy, use in fried rice and noodles. It goes well with rice as well as any kind of bread or pizza.
This prawn curry is spicy but the blended onion gives a sweetness to the curry.and children will love it.

                                       Recipe summary 
                                                 For
                                      Spicy prawn curry
Preparation time: 30 minutes
Cooking 50 minutes

Serves:5

Preparation.

1. Grind 100 grams onion (1),  32 grams green chilli (1) and 2 grams red small chili (1), 10 grams ginger and 4 cloves garlic into a fine paste. You can also use a liquidizer with a little water. I used a small blender. The paste will make the curry smooth and thick. Grinding will also make the ingredients more flavorful.

Spicy prawn curry

2. To extract tamarind juice, soak 2 tbsp tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

3. In a small bowl add 500 grams shelled and deveined  prawns, ½ teaspoon of salt, ½ teaspoon of turmeric powder and 1 teaspoon of chili powder. Mix well and set it aside for 20 minutes to marinate.

Method
4. In a medium sized frying pan or saucepan add 3 tablespoon vegetable oil of your choice and heat up in low heat. I used a wok.

Ingredients

5. Add 1 dry red chili broken into small pieces and stir. Fry for about 2 minutes or till the red chili turns into a dark brown color.

6. Add 10 grams cinnamon stick and  4 piece lemon grass (4 inch), 
100 grams    coarsely chopped onion and 1 sprig curry leaves cut into small pieces and fry for 2 minutes.

Ingredients for spice paste

7. Add 100 grams tomatoes (2) cut into small pieces and fry.

8. Add the ground paste and fry for 5 minutes.

9. Add two cups of water and 1 tbsp  curry powder.   Cook covered for 5 minutes.

10. Add 1 tsp salt,  tamarind juice and the marinated prawns and stir well. Bring the heat down to low  Cover the pan and simmer for about 40 minutes. Let the liquid dry as much as possible. We do not want much gravy.

11. Remove the lid from the pan. Add ½ cup coconut milk. Cook for 3 minutes uncovered. Taste for seasoning and adjust.


 Spicy  prawn curry is ready.
                                  

                     Recipe follows in detail with pictures.

Preparation time: 30 minutes
Cooking 50 minutes
Serves:5

Ingredients

Ingredients for Spicy prawn curry

Main
500 grams prawns shelled
Others
100 grams tomatoes (2) cut into small pieces
100 grams onion (2) chopped coarsely
1 dry red chili broken into small pieces
4 piece lemon grass (4 inch)

1 sprig curry leaves cut into small pieces.
1/2 cup coconut milk
3 tablespoon vegetable oil of your choice
1 teaspoon salt
Tamarind 2 table spoon

Ingredients for spice paste

Spices
1 dry red chili broken into small pieces
1 tablespoon curry powder
10 grams cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
Spice Paste
100 grams onion (1),
32 grams green chilli (1)
2 grams red small chili (1),
10 grams ginger
4 cloves garlic
Marinates
½ teaspoon of salt,
½ teaspoon of turmeric powder
1 teaspoon of chili powder
Preparation
Shell and devein the prawns.
To extract tamarind juice, soak 2 tbsp tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.

Grind 100 grams onion (1),  green and red chilli, ginger and garlic into a fine paste. You can also use a liquidizer with a little water. I used a small blender. The paste will make the curry smooth and thick. Grinding will also make the ingredients more flavorful.

Blender with ingredients

ground paste

In a small bowl add the prawns, ½ teaspoon of salt, ½ teaspoon of turmeric powder and 1 teaspoon of chili powder. Mix well and set it aside for 20 minutes to marinate.

Marinated prawns

Method
In a medium sized frying pan or saucepan add the vegetable oil and heat up in low heat. I used a wok.

 Add the dry red chili pieces and stir. Fry for about 2 minutes or till the red chili turns into a dark brown color. Fumes from the dry chili may irritate your nose and throat. Stand little away from the cooker.Some times I change the order to make it as less irritating as possible. I fry onion first and add the chili. We should slightly over-fry the red chili for it to impart the full flavor.

Add cinnamon stick and  lemongrass,

Frying dry chili, cinnamon, lemon grass,cumin, fennel and fenugreek seeds

Add sliced onion and 1 sprig curry leaves cut into small pieces and fry for 2 minutes

Frying onion

Add tomato and fry

Tomato added

Tomato well mixed with other ingredients

Add the ground paste and fry for 5 minutes.

Paste being added 

Add two cups of water.

Add the curry powder.   Cook covered for 5 minutes.

Curry powder and turmeric  being added

Add salt and tamarind juice

gravy

                                               Add the marinated prawns and stir well.

Prawns being added

Bring the heat down to low  Cover the pan and simmer for about 40 minutes. Let the liquid dry as much as possible. We do not want much gravy.

Prawns are being cooked

Remove the lid from the pan.
Add the coconut milk.
Cook for 3 minutes uncovered.
Taste for seasoning and adjust.
The prawn curry is ready.

YOU MAY LIKE TO SEE MY OTHER PRAWN RECIPES

Spicy Shrimp stir-fry with shredded coconut

Spicy prawn gravy

Mild Cabbage with split chickpea (stew)

Mild Cabbage with split chickpea (stew)

This is a mild curry with cabbage and split chickpea. This can be taken like a stew with a bowl of rice or on its own. Cabbage is a good vegetable to loose weight. Chickpea gives the protein.Coconut milk makes it tastier. You can add potato to make it more tastier too. Instead of water you can add stock.

                                   Recipe summary
                                               For
                     Mild Cabbage with split chickpea (stew)
Preparation time: 20 minutes
Cooking time: 40
Serves: 5

1. Soak 100 grams split chickpea in water for 2 hours. Drain and set aside. If you like you can cook chickpea and 

Mild Cabbage with
 split chickpea (stew)

Ingredients

2. Add  the following ingredients in a pan: 800 grams cabbage shredded into small pieces,  chick pea  (If you like you can cook chickpea and ahead and add with the boiled water it will speed up cooking the curry)100 grams onion cut into small pieces, 130 grams potato cut into small cubes, 35 grams green chili (1) sliced fine, 3 cloves garlic sliced, ½ teaspoon cumin (optional), 10 gr ginger, and 1 sprig curry leaves sliced.

All ingredients added together

3. Add two cups of water and bring to a boil. Lower the heat and simmer for 40 minutes. By this time the cabbage should be cooked well. If not simmer for a few minutes more.

4. Add ½ tsp salt and a pinch of pepper. Taste for seasoning and adjust.

5. Add ½ cup coconut milk. Boil for 1 minute.


6.The stew is ready. Serve hot.

Mild Cabbage with split chickpea (stew) is ready.

                                  

                 Recipe follows in detail with pictures.

Preparation time: 20 minutes
Cooking time: 40
Serves: 5

Ingredients
Main
800 grams cabbage shredded into small pieces
100 grams split chickpea

Ingredients for Mild Cabbage with split chickpea (stew)

Others
100 grams onion cut into small pieces
130 grams potato cut into small cubes
35 grams green chili (1) sliced fine
3 cloves garlic sliced
10 gr ginger
1 sprig curry leaves sliced
½ teaspoon salt
coconut milk ½ cup
Spices
Pinch of pepper
½ teaspoon cumin (optional)

Onion, green chili, garlic curry leaves

Preparation
Soak split chickpea in water for 2 hours. Drain and set aside.

Method
Add all the ingredients except the last three  in a pan. Add two cups of water.
Bring to a boil.

Cabbage, onion, green chili, garlic, ginger, curry leaves and chick pea 

Lower the heat and simmer for 40 minutes.

By this time the cabbage should be cooked well. If not simmer for a few minutes more.

Cabbage being cooked

Add salt and pepper. Taste for seasoning and adjust.

Adding pepper powder 

Add coconut milk and boil for 1 minute.

Adding coconut milk

The stew is ready. Serve hot.

The final stage

It is a filling meal. Alternatively you can cook the soaked chickpea and add to the cooking cabbage half way and and it will be faster. there will not be any difference in taste.

Mild Cabbage with split chickpea (stew)

You may like to see  another cabbage recipe

Simple and mild cabbage stir fry with grated coconut