Perfectly Baked Air Fryer Sweet Potatoes#MulticookerMonday

Whether you’re looking for a deliciously healthy meal or snack a, or are looking to mash them, sweet potatoes are a perfect nutritious choice! 

Baking them in the air fryer means you can use no oil, and you end up with amazingly light and fluffy sweet potatoes with the perfect crispy skin, soft and juicy from inside!

Ingredients

6 Medium Sweet Potatoes

Method

Soak the sweet potatoes in water for 10 minutes then scrub with a clean scrubber and again wash them 2 times in running water.  

Preheat the air fyer at 180°C for 5 minutes . Place the wet/just washed sweet potatoes ( I like to keep them wet since it makes them remain juicy and also retains more of the sweetness) in the air fryer basket and set the timer for 20 minutes. 

That’s it! No stirring or checking these are perfectly done. 

See how soft and juicy they are. 

 I like to enjoy plain since these are my diet meal. 

They are a fabulous light dinner or lunch option! I love the air fryer since it's healthier, oil free!

If you wish you can brush oil or butter on them and then bake. The choice is yours!

My Notes

You can enjoy this as a side dish or appetizer.
Use leftover sweet potatoes into a delicious mashed dish
You can add butter, once you cut them sprinkle smoked paprika powder.

Labels : Sweet Potato, Air Fryer, Multicooker Monday, Healthy, Oil Free ,Vegan, Gluten Free

Multicooker Monday

Recipes for Instant Pots, Slow Cookers, and More!

February 2020: Family Favorite Recipes

• • Crock Pot Chocolate Cobbler from Veggies First Then Dessert
  • Instant Pot Chili from Making Miracles
  • Instant Pot Short Ribs from Palatable Pastime
  • Instant Pot Turkey Meatloaf with Potato Wedges from Karen's Kitchen Stories
  • Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
  • Perfectly Baked Air Fryer Sweet Potatoes from Sneha's Recipe
  • Sous Vide Chicken Crown Roast from Food Lust People Love

Egg & Potato Curry#Improv

Egg & Potato Curry pic has been on FB page for years, not realizing that the recipe has not yet been posted on my blog.

When going to my post just recently realized this is still pending, so here is the delicious and creamy recipe.

Serves 3
Ingredients
6 Hard Boiled Eggs
2 Potatoes - peeled and boiled till half done

½ Teaspoon Heaped Garlic paste 1½ Teaspoon Heaped Chili powder ½ Teaspoon  Turmeric powder
1 Teaspoon Coriander powder 1 tsp

1 Teaspoon Salt or to taste

3 Tablespoons  Tomato Puree

1/3 Cup Oil

Grind To A Fine Paste

Dry roast each seperately

1/3 Cup Onion Birista-Homemade
1 Tablespoon Heaped Desiccated Coconut - dry roast
1 Teaspoon Sesame Seeds - dry roast
1 Tablespoon Peanuts - dry roast & skinned
½ Teaspoon Cumin Seeds - dry roast

Method

Grind  the ingredients  in a small blender jar with little water  to fine paste. 

In a pot/ kadai heat oil add  the garlic, tomato puree and rest of the dry spices and the  ground paste, fry for 2 minutes or till oil surfaces.  Now  add  the potatoes and saute for a minute or till they are coated with the masala.  

Add a cup of water or more according to the gravy consistency (do not add more water this gravy is thick), cover and cook for 10 minutes till potatoes tender, add boiled eggs cut into two halves, lightly give it a mix . It's ready to serve. 

Garnish with  chopped coriander leaves and enjoy with rotis or paratha. 

Labels :  Egg, Hard Boiled, Desiccated Coconut, Fried Onions, Peanuts, Healthy, Curry, Main course, Improv Cooking Challenge, Potato

Check out what the other bloggers have made! 

Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
Hash Brown Breakfast Sandwich by Cookaholic Wife
Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
Steak and Egg Hash by Making Miracles
Seasoned Keto CrackersBoxty (Irish Potato Pancakes) by Palatable Pastime
Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
Egg & Potato Curry by Sneha's Recipe
Mom's Potato Soup with Egg Dumplings by Our Good Life
Potato Pancakes by A Day in the Life on the Farm

Saffron Oats & Egg Omelette#Foodieextravaganza

Today is our posting day for Foodie Extravaganza and our  hosted is  Sue Lau , wherein she asked us to  post a hot breakfast recipe for National Breakfast Month!

This Saffron Oats& Egg Omelette is on a sweeter side, with a flavoring of saffron/ kesar. Have this hot with toasted bread slices and you have a wholesome breakfast.

Serves One
Method ¼ Cup Oats¼ Cup Milk 

5 - 6 Raisins
1 Large Egg
A Pinch of Salt & Pepper powder

1 Teaspoon Desi Ghee/Butter (I used desi ghee)

Method

Dry roast the oats, saffron and raisins, till the oats turn crisp and light golden.

Then remove the raisins and powder the oats. 

Beat the egg, milk with salt add the oats powder mix  it well.

Heat a nonstick pan with desi ghee pour the oat egg mixture.

Swirl the pan to evenly spread the omelette sprinkle pepper powder. 

Cook till light golden on bottom. Flip and cook for a minute on this side. 

Fold and serve with butter toast bread slices. 

Enjoy a wholesome breakfast!!

Labels: Foodie Extravaganza Party, Oats, Saffron, Kesar, Egg, Omelette, Breakfast, Raisins, Healthy 

Baked Duck Eggs from Food Lust People Love
Banana Pancakes from Palatable Pastime
Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
Mushroom and Swiss Frittata from A Day in the Life on the Farm
Saffron Oats & Egg Omelette from Sneha's Recipe
Sheepherder’s Breakfast from Making Miracles 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 

What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  

Ingredients
½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous
1 Cup Couscous
2 Cups Hot Water
A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar

Method 
For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.

Place the fish fillet on a oiled baking sheet. 

Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.

Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 

Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 

When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  

To Assemble

Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.

Enjoy this healthy and delicious meal.

Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm

Doubles Chickpea And Potato Curry With Urad Bara#EattheWorld

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I,  believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour. 

It’s a messy sandwich to eat, that’s  ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)
Ingredients 
2 Cups All Purpose Flour 
½ Cup Split Urad Dal/ Beluga Lentils  
2 - 3 Cloves Garlic - chopped 
1 Green Chilly 
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast 
½ Teaspoon Salt or to taste 
Oil for deep frying
Method

Wash and soak the split urad dal for at least 5 -6 hours.  Wash to remove as many as possible all the loose skins from the lentil.  
Grind with green chilly to a fine paste adding just a little water to make a thick paste.

Mix rest of the dry ingredients together in a bowl.

Add the ground paste and knead until a smooth, loose and stretchy dough is formed.

Add a tablespoon of oil  and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.

Wet your hands take a small ball of batter and  flatten it on your hand into a circle/a  puri.

Heat oil over a medium low flame.

Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.

These are so light and  fluffy bara.  
Chickpea And Potato Curry
Serves 6
Ingredients
2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic -  minced
2 Tablespoons Curry Powder,
½  Teaspoon Cumin powder 
½  Teaspoon Paprika powder
2  Cups Vegetable Broth
½  Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley -  chopped
Salt and Pepper to taste
1  Tablespoon ghee, mixed with 1 Tablespoon of flour
Method

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder  and  potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine. 

Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. 

The Curry is ready!!  

To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the

Cucumber Chutney 
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of ½ Lime
1 Green Chilly - chopped
1/2 Teaspoon  Brown sugar 
2 Tablespoons  Coriander Leaves - chopped
Salt to taste
Method

Take all the ingredients and pulse it once.  Stir it lovingly into a bowl. Season to taste if necessary.  

Enjoy with Doubles!!!
To Assemble the Doubles

Take a bara, 

place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!! 

Hmmm..simply delicious and yum!! 

You can slice into a pocket like a mini pita sandwich, or fold it like I did  or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.

Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Trinidad & Tobago.

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Palatable Pastime Chickpea and Potato Curry 
Culinary Adventures with Camilla: Chicken Curry, Trini-Style 
Pandemonium Noshery: Trini Spiced Macaroni Pie 
Sneha’s Recipe Doubles Chickpea And Potato Curry With Urad Bara##EattheWorld
Making Miracles: Pelau
Kitchen Frau: Peanut Butter Stuffed Prunes
The Schizo Chef: Phulourie - Split Pea Fritters
A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
Cultureatz: Trinidadian Corn Pie Recipe
Amy’s Cooking Adventures: Trini Macaroni Pie