Potato Coconut And Yogurt Fried Rice Food

COCONUT FRIED RICE

Steps:

• Rinse the rice and leave it to drain well.
• Preheat two tablespoons of coconut oil, add the diced onions, and cook till soft. About 3 minutes.
• Add the thyme and minced garlic and cook for a few seconds.
• Stir in the rice and fry till aromatic, about 5 minutes. Add the minced ginger and fry for another 2 minutes.
• Add the coconut milk, broth, bay leaves, curry powder, seasoning powder, and habanero peppers, and season with salt.
• Cook till done, about 15 minutes. Remove from heat and set aside. (Remove the habanero, mince, and set aside).
• Season shrimps with paprika, salt, and black pepper.
• Add two tablespoons of oil to a pan and cook the shrimps till done 2 to 3 minutes on each side. Remove and set aside.
• In the same pan, add two tablespoons of coconut oil, add the onions and cook till the onions become translucent. About 3 minutes.
• Stir in the beef liver, bell peppers, carrots, peas, corn, and the minced habanero.
• Add the rice and stir well till all the ingredients are well combined, and the rice is heated through. Stir in the green onion and serve hot. Enjoy!

COCONUT POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
• Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
• Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

POTATO, COCONUT, AND YOGURT FRIED RICE

Steps:

• 1. Prepare the rice. Meanwhile, boil the potatoes in lightly salted water to cover until tender, about 20 minutes, then peel and cut them into 1/2-inch pieces.2. Place the coconut in a large nonstick wok or saucepan and stir over medium heat golden, about 1 minute. Then add the ginger and green chili peppers and stir another minute. Remove from the pan.3. To the pan, add the ghee (or oil), the add the cumin, mustard seeds, and fenugreek seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the asafoetida, potatoes, cilantro (save some for garnish), turmeric, and salt and stir about 5 minutes.4. Mix in the cooked rice and yogurt, cover, and cook until all the yogurt is absorbed by the rice, 5 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.