Thai inspired chicken fried rice

You need-

  • Chicken fillet –  4 nos
  • Spring Onion, sliced length-wise  – 1 cup
  • Onion – 1 large finely chopped
  • Cold steamed rice – 2 cups
  • Capcicum, thinly sliced – 1 cup
  • Soya Sauce – 1 tablespoon
  • Chilli , sliced thinly length-wise – 1 no
  • Egg – 2 nos
  • Seasme oil – 2 tablespoon
  • Salt n papper as per taste
  • Vegetable oil, required for frying the chicken – 2-3 tablespoon
For the marinade

  • Ginger & Garlic, grated – 1 teaspoon each
  • Paprika – 2 teaspoons
  • Light Soy sauc – 1 teaspoon
  • Honey – 1 teaspoons
  • Lime Juice – 2 teaspoons
  • Salt 

How to – 

  • Wash n pat the excess water from  the fillets.
  • Marinate with all the ingredients above under marinde and set aside for 20 mins.
  • Heat veg oil in a pan and fry the chicken till done and is golden brown on both sides. Remove, shred into small pieces and set aside.
  • Heat oil in a wok. Fry Onion and sliced chilies until soft.
  • Add the rice, shredded chicken, soy sauce and toss till combined well.
  • Push the rice to the side of the wok making a well in the middle, now add the beaten eggs, season with salt and pepper.
  • Stir until the eggs start to set and mix well with the rice on high heat until the eggs are cooked.
  • Add the capsicum and cook for a minute.
  • Turn off the heat and stir in the spring onions.
  • Garnish with coriander leaves.

    Payaru/Black eyed peas curry

    Payaru/Black eyed peas curry

    You need

    • Black eyed peas, soaked for 2 hrs – ½ cup
    • Onion, thinly sliced – 1 large
    • Tomato, cubed – 1
    • Ginger & Gralic, crushed – 1 tablespoon
    • Chilly – 1
    • Cumin seeds – 1 teaspoon
    • Coriander powder – 3 teaspoons
    • Chili powder – 1 teaspoon
    • Turmeric powder – ¼ teaspoon
    • Meat masala – 1 teaspoon
    • Thin coconut milk – 1 cup
    • Thick coconut milk – 1/4 cup
    • Oil – 2 tablespoon
    • Curry leaves – 1 sprig
    • Salt to taste

    How to –
    • In pan, heat oil and splatter the cumin seeds. Add ginger and garlic, saute till the raw smell is gone
    • Add the onion, curry leaves, chili and cook till the onions turn pale.
    • In a bowl mix all the powders with enough water to make a paste. Add this to the onion and continue to cook till the raw smell is gone.
    • Add the tomatoes and cook till mushy .
    • Add the peas, coconut mill,mix well and pressure cook till done.
    • Uncover, cook further if you need to thicken the gravy. 
    • Add the thick coconut mix, bring to simmer and turn off

    Payaru/Black eyed peas curry
    Serve hot with rice or roti.

    My Onasadya

    Firstly, wishing all the Malayalis a very happy Onam! And for those who are new to this term, here is something to read
    Some nostalgic memories of the growing up years still remain so fresh. Since my schooling was in Bangalore, I have not celebrated too many Onam in Kerala. But still, it was great fun with all the Malayali friends and families getting together on this day, and then our month long cultural celebrations at the Kerala Samajam (Club).

    Now the main attraction of the festival – the ONASADYA. I remember mom having an early start in the kitchen preparing all the traditional 11 to 13 essential dishes  that together forms the Onasadya…  I always wondered from where mom would get all that energy to prepare the sadya all by herself. Not that we never wanted to help her in the kitchen but she always loved to do it all by herself. And I have picked this up from my mom too as I love to cook all by myself and see my family and friends happily enjoy the food J

    Little India, Singapore
    For me – someone who loves to cook, the true happiness of the festivity is to prepare the scrumptious Onasadya. It’s a half day long process but I completely enjoy every minute I spend in the kitchen. I am glad that here in Singapore it’s not hard to find all the ingredients and vegetables that you need for the sadya. A trip to little India is all that you need to make.  Having done my Onam shopping this year and my Onasadya, I am looking forward to a great year ahead and do more culinary experiments.

    A great food to celebrate and treasure god’s own country called Kerala…!