Simple Potato Pancakes for breakfast

I love potatoes. When comes to potatoes I will make anything with them. These beautiful and crunchy pancakes are a hit if you serve as a finger food or even as a side. making the pancake is so simple and easy.

You can add spring onions or even leeks for color and more taste.  Add more flavours by adding some stock powder and bacon or any other meat to make it a full meal.

Every time I make them it flies away from the plate leaving nothing for me. ūüôā . The dipping sauce can be different from mine. If you are a vegetarian try not using fish sauce. I like it with out any dipping sauce.

To give a colourful look you can add grated sweet potatoes in it too.

This recipe will serve 4 & the recipe is below……………………….

 

 

 

Simple Potato Pancakes for breakfast
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Ingredients

  • 4 large potatoes
  • 1 large onion
  • 1/2 cup flour
  • 1 tablespoon oil
  • salt and pepper
  • 2 tbsp oil
  1. Grate onion and potatoes.
  2. add salt and pepper
  3. add flour bit by bit as you will not need the lot.
  4. mix and pan fry it until golden brown on both sides.
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https://culinarycornerkitchen.com/2018/02/19/simple-potato-pancakes-breakfast/

Eggplant Fried Rice (Simple Meals)


Eggplant fried rice is a simple but elegant  meal that anyone can try in few minutes. Its a one pot meal that can be cooked in few minutes. Adding all the vegetables  with nuts makes it a  complete meal. Add the vegetables to your choice.

I try to do more vegetarian and vegan friendly. If you are a person who needs meat for every meal try doing something like this at least a day for the week and you will be amazed to how tasty these meals are.

Adding variety to your meals take you out from eating the same meals. The fried eggplants are so yummy. When you fry the eggplants make sure to soak them in salt water with a bit of  turmeric. It will keep the eggplants  away from browning and also takes the liquids out from eggplants.If you consider about oil in your meals try grilling the eggplants but fried is the best.

I do a lot of gardening in my spare time and these beautiful eggplants are directly from my garden.  I will write more about easy organic gardening soon on my bog.

 

The recipe is below……………..

 

 

 

 

 

This recipe will serve 4 people…………….

Eggplant Fried Rice (Simple Meals)
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Ingredients

  • 4 Cups Cooked Rice
  • 1 tsp fennel and 1 tsp cumin seeds
  • 1/2 cup to 1 cup almond seeds
  • 1/4 cup coconut sugar
  • 2 cups fried or grilled eggplants
  • 1/2 cup grated carrots
  • 1/2 cup coriander leaves
  • 2 tsp ginger and garlic paste.
  • several red chillies chopped
  • 4 spring onions chopped
  • 1/4 cup tamarind juice.
  • Coconut oil for stirfrying
  1. Deep fry or grill the eggplants until golden brown.
  2. Prepare 4 cups of rice. (I used 1 cup rice for each person)
  3. Prepare all the vegetables and nuts as needed.
  4. Put some oil in a pan.
  5. Stir fry ginger and garlic.
  6. Add almonds and fry until golden.
  7. Stir fry veggies and rice.
  8. Add tamarind juice and coconut sugar and mix well.
  9. Add enough salt to your taste.
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https://culinarycornerkitchen.com/2018/02/10/eggplant-fried-rice-simple-meals/

Loaded Vegetable Patties

First of all I must say ,this is a vegan and vegetarian friendly recipe. I always do my way of vegetable patties for the kids. It saves money and we exactly know whats in it. Doing vegetable patties are so simple and easy.Every time I buy them from the super Market I feel its more floury than homemade vegetable patties.  When you do them at home you can always add anything as you wish. The sky is the limit.

I always add seasonal vegetables in my burger patties. One thing is its cheaper to buy the seasonal vegetables and also they are fresh. Adding more vegetables in patties makes it rich as well as tasty. If you are gluten free try using mashed potatoes as the binder instead of flour.

 

Recipe is below the pictures.

 

A closer look at the vegetable patties.

 

Loaded Vegetable Patties
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Ingredients

  • 2 Grated Potatoes
  • 1 leek finely sliced
  • several chillies chopped (Optional)
  • 1/2 cup of fresh chopped parsley
  • 2 grated carrots
  • several beans chopped
  • 1 zucchini grated and squeezed
  • 2 cups of finely sliced cabbage leaves
  • 1 grated onion
  • 1 large or several small eggplant/brinjal
  • 1 large sweet potato grated
  • 1 cup plain flour
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 table soon basil and 1 tsp dill
  • 1 tablespoon garlic powder
  • 1 table spoon full stock powder
  • Salt and pepper to your taste
  • Coconut oil
  1. Mix all the chopped ingredients in a large bowl.
  2. Make patties as directed in video.
  3. Pan fry them several minutes on both sides.
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https://culinarycornerkitchen.com/2018/02/06/loaded-vegetable-patties/

Homemade French Fries

French fries, or potato chips tempt our taste buds, and you can easily get addict to them. The crispy out and the soft middle gives the nice crunch and the creamier taste from the first bite. Its so simple to make at home. When ever you have time you can prep your own fries and leave in freezer to fry them.

I love the chips. The only reason  I like to do them at home  is the oil they fry.  It get changed hardly in commercial places. they clean the oil but they reuse the burnt oil again and again. As a chef I have experienced it and they use cotton seed oil most of the time as its cheaper to use and also it can reach to high temperatures..  Its not the chips make health issues but the oil.

If your kids are loving chips and still you want to do something for them try this way and leave in freezer until you want them. Shop bought ones already contains oil. So its worth trying at home. So this way you know that you are eating something better than the commercial ones.

When cutting potatoes try cutting them thin or thick or as you wish. This way you can do sweet potatoes too.

Recipe is below the pictures……………….

 

Homemade French Fries
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Ingredients

  • 4 Potatoes
  • Salt
  • Oil for Frying
  1. Cut the potatoes using a cutter or in to strips.
  2. Add salt in to a bowl of water
  3. Put the potatoes in to water
  4. Leave in fridge 2-3 hours.
  5. Boil the potatoes until it reaches to the boil and cook one more minute.
  6. Drain.
  7. wash under cold tap water or put in ice water and drain again. Leave on paper towels to dry.
  8. Put on a tray and leave in freezer.
  9. After 2-3 hours and its completely frozen fry in hot oil until golden brown.
  10. Add salt and serve hot.
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https://culinarycornerkitchen.com/2018/02/04/homemade-french-fries/

 

Malay Pickle / Malay Achcharu

Malay pickle is a sweet , spicy and sour dish that originated in Malaysia. With all colourful vegetables coated in date pulp gives a nice rich flavour to a special menu.

The vegetables used in this pickle has to be crunchy when you serve. So Keeping longer cooks the vegetables in vinegar. I like to serve it from the next day after making up to a week.

The other thing is this is a vegan, Gluten free  and a vegetarian friendly recipe too.

The recipe is below the pictures……….
Gather everything closer to you. Ten cut them in to big chunks.

You will need 2 cups of dates. One cup to puree and the other to add in.

 

Other than that you will need  several cloves of garlic  and 2 inches ginger.

Need a table spoon full mustard powder, 1/2 tsp pepper and salt.

You will need 1 table spoon full chilli powder and 1/2 tsp turmeric powder.

You need 11/2 cup of vinegar.

Puree all the ingredients leaving one cup dates and the the vegetables.

Add the left over dates in to the pureed dates.

Add all the other ingredients in to the pot. Cook one minutes and leave in a clay pot or a jar to mature.

Start serving from the next day.

Malay Pickle
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Ingredients

  • 2 cups dates
  • 11/2 cups vinegar
  • 1 Tsp pepper
  • 1 tbsp mustard powder
  • Enough salt to your taste
  • 3-4 Banana Peppers
  • 2 carrots
  • Salad onions cut in to four
  • 1/2 tsp turmeric powder
  • 2 inches ginger
  • 5 cloves of garlic
  1. Wash the vegetables in salt water.
  2. Cut the vegetables length ways.
  3. Puree 1/2 of the dates, spices and the ginger garlic.
  4. Pour the pureed mix in to a pot. Add dates and all the vegetables and cook one minute.
  5. Start serving from the next day.
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https://culinarycornerkitchen.com/2018/01/27/malay-pickle/

Pineapple Sago/ Tapioca Pearls

Tapioca desserts are very famous in Asian countries as well as European countries..You can  create lots of desserts out from it. Most of the desserts comes with coconut milk. This recipe is with out coconut milk and mainly with pineapple juice. Many Asians believe that tapioca helps to relieve from body heat. You find large tapioca pearls in bubble tea too.

Cooking Tapioca is really simple. There are several varieties of Tapioca. Tapioca pearls needs a bit of  soaking. When you soak it takes less time to cook.

I used  canned pineapple juice and the pieces here. But you can always use the fresh pineapple in this recipe. That will be more tastier than any other dessert.

So Lets start doing it.

The recipe will be below the picture

You will 200 g Tapioca pearls.

Other than that a can of crushed pineapple

Soak the sago  pearls overnight or several hours. Add the crushed pineapple with juice.

Add enough sugar to your taste.

Mix the sugar.

Add a 1/4 cup of pineapple juice in to it.

Then squeeze one lemon in to it.

Put on the stove on medium low heat and keep on stirring continuously.

Serve after cooling in fridge . You can always put in individual moulds.

 

Yields 10 serves

Pineapple Sago

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 1 can crushed Pineapple
  • 200 g Tapioca pearls
  • 1/4 cup golden syrup.
  • Enough sugar as you like
  • 3 cups of water
  • juice of one lemon.
  • Pinch of salt
  1. Soak the Tapioca pearls
  2. Add 3 cups of water.
  3. Add Pineapple with the juice.
  4. Add enough sugar and a pinch of salt.
  5. Add the golden syrup and the juice of one lemon.
  6. Cook on a very low flame until the tapioca pearls are transparent. (Make sure not to burn )
  7. Pour in to individual moulds or a large tray
  8. Leave in fridge until you need.
  9. Serve cold with extra pineapple and custard or cream.
Recipe Type: Dessert
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https://culinarycornerkitchen.com/2018/01/22/pineapple-sago/

How to cook Black Rice with coconut Milk

Black rice is creamy in texture and nutty in flavour when cooked. Its called forbidden rice too. Its famous for it colour and the history and it is a kind of a very old rice too. It has lots of nutritional values and medicinal values too.

The colour of the rice is really looking good when served and now a days its used in restaurants too. It helps to maintain good weight and also help in controlling in inflammation.

I like black rice can be cooked  either as plain or even with coconut milk.  You can serve this with a spicy dish with some spiced chilli sauce or even with fresh fruits like mangoes or pineapple.

I have uploaded how to cook black rice . Click here to get the recipe……….

 

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You can get the black rice from organic section from your super market.

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I am cooking about 2 cups of black rice.

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Wash thoroughly and add water.¬† How to cook black rice…..

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Add salt to your taste. Cook until the rice is tender.

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I used one can of coconut milk. (400 ml)

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When the rice is tender add the coconut milk.

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Cook until not much coconut milk left.

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Serve hot or cold.

Leeks Pancake

Leeks pancakes are so simple and easy to make. You can always make them with spring onions too. These are a crunchy pancake that you can make as a larger batch and freeze to take out when ever you want.

 

Cut the pancakes in to triangles and serve as a side or as a snack.

These are steps to follow………………………..

Wash and cut the leeks as fine as you can. ( Don’t process or chop in a machine) Add enough salt and pepper and also a table spoon full olive oil or butter in to it.

Take a cup of flour with enough salt and warm water. The water temperature should be about 60-70c.  Add the warm water bit by bit and knead the dough until smooth.

Take the dough out and cut the the dough to equal parts. Make balls and cover it with a clean tea towel and leave 1/2 ah hour on the bench to rest.

Take one ball out and roll it to a circular shape. Butter or oil the surface of the circle.

Put the prepared leek mix in the middle and roll it and make a coil.

Press down the prepared coil and roll using a rolling pin.

Cook on both sides until golden brown. Serve hot with a curry , chutney, yogurt or a dip.

Celeriac and Potato soup

Celeriac is available all around the world during  winter time. Its best to use the seasonal fruits and vegetables  in your cooking. Celeriac can be cooked in many ways  but I like the celeriac mash and the soup a lot.

Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese.  Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.

When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.

Adding Cream to this is your choice. It tastes nice with any cream too.

This recipe will serve up to 4-6 people.

Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.

Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.

Mean while get some salt to your taste and enough stock water to cover the vegetables.

Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.

After add the stock water just enough to cover the vegetables.

Once cooked , strain the veggies & mash  or puree the vegetables.

Add in to the soup and serve hot with a toasted crusty bread or  a bread roll.

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