Ingredients

Thai Jasmine rice/ Jeera Samba rice – 2 cups

Water – 3 cups

Boneless chicken – 200 gm

Water – 1 1/2 cups

Garlic – 1 big finely minced

Onions – 2 medium chopped

Carrots – 2 medium chopped

Beans – 100 gm chopped

Capsicum – 1 chopped

Leeks – 1 chopped

Spring onions – 1 cup chopped

Eggs – 3

Soya sauce – 3 tsp

Pepper powder – 1/2 tsp

Aginomotto/ MSG – 1/4 tsp (optional)

Sugar – 1/4 tsp

Salt – to taste

Oil – 3 tbsp

Method

Pour 3 cups of water into a rice cooker and add washed rice and salt.  Cook till done.  Allow the rice to cool.  Cook the chicken pieces in 1 1/2 cups of water, adding a little bit of salt.  Take them out of the broth and allow to cool.  Chop them into 2″ pieces.  Keep aside the broth.  In a large non-stick pan, heat oil and add finely minced garlic.  Fry till the aroma comes out.  Add the onions and fry till light brown.  Now add carrots, beans, capsicum and leeks.  Fry for a minute and add 1/2 cup of chicken broth.  Cook on a high flame till the vegetables absorb the broth.  Add the chicken pieces, pepper powder and salt.  Fry for a minute.  Make a well in the middle and add beaten eggs.  Stir fry the eggs and then fry it along with the vegetables and chicken.  Now add the rice, soya sauce, sugar and aginomotto.  Fry on a high flame for about 2 minutes and switch off the flame.  Enjoy!!!

I served this delicious ‘Chicken Fried Rice’ with Chilly Chicken. 

Wish You All A Very Happy Easter!

Ingredients

Chicken Breast – 850 gm cut into small pieces

Onions – 2 diced

Green Capsicum – 1 diced

Ginger – 2 tbsp finely chopped

Garlic – 2 tbsp finely chopped

Green chillies – 5 cut slantwise

Celery – 2 tbsp chopped

Water – 1 cup

Corn flour – 3 tsp

Pepper powder – 1/2 tsp

Orange red color – 1/4 tsp

Soya sauce – 3 tbsp

Tomato sauce – 3 tbsp

Vinegar – 2 tbsp

Sugar – 1 tsp

Salt – to taste

Aginomotto/ MSG – 1/4 tsp

Spring onions – 2 tbsp chopped

Oil – 2 tbsp

Oil – for frying

For the Marinade

Egg – 1

Soya sauce – 1 tsp

Pepper powder – 1/2 tsp

All purpose flour/ Maida – 3 tbsp

Corn flour – 2 tbsp

Salt – to taste

Method

Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes.  Heat oil in a skillet and fry the chicken pieces till they turn golden brown.  Keep aside.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till they are light brown.  Add onions, capsicum, green chillies and celery.  Saute till the onions turn pink.  Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt.  (Be careful while adding the salt since the sauces and aginomotto have salt in them).  Mix the corn flour and orange red color with water and pour into the pan.  When it boils, add the fried chicken pieces and mix well.  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.  Garnish with spring onions.  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.  Enjoy with your loved ones!

Ingredients

Fish fillet – 200 gm

Onion – 1 small

Carrot – 1/4 cup

Zucchini – 1/4 cup

Capsicum – 1/4 cup

Pineapple – 1/4 cup

Tomato – 1

Ginger – 1″ piece chopped

Garlic – 1 chopped

Water – 1 cup + 1/4 cup

Corn flour – 2 tsp

Dark soya sauce – 1/2 tsp

Tomato sauce – 4 tbsp

Aginomotto – 1/4 tsp

Pepper powder – 1/2 tsp

Sugar – 1/4 tsp

Salt – to taste

Vinegar – 2 tsp

Oil – 1 tbsp + for frying

For the Marinade

All purpose flour/Maida – 1.5 tbsp

Corn flour – 1 tsp

Pepper powder – 1/4 tsp

Dark soya sauce – 1/4 tsp

Egg – 1 beaten

Salt – to taste

Method

Cut the fish fillet into 2″ size pieces.  In a bowl, mix  egg, maida, corn flour, soya sauce, pepper powder and salt to a paste.  Marinate the fish pieces with the paste and keep aside for 10 minutes.  Meanwhile, cut all the vegetables into 2″ size pieces.  Deep fry the fish in hot oil.  Add 1tbsp of the left over oil into a preheated wok or a non stick pan and add finely chopped ginger and garlic.  Sau-t’e for a minute and add onions, capsicum, zucchini and carrots.  Sau-t’e for one more minute and then add the tomatoes and pineapple.  Mix well and add a cup of water.  Also add the tomato sauce, soya sauce, pepper powder, vinegar, sugar, and salt.  Cook for a minute and add the corn flour mixed with 1/4 cup of water.  Allow to cook for another 2 minutes more till the gravy is thick.  Finally, add aginomotto and mix well.  Pour the gravy over the fried fish and serve hot with fried rice, noodles or steamed rice.  Enjoy!

Use any good white fish fillet for the recipe.  If you want it to be more spicy, add tomato ketchup instead of tomato sauce.  To make the dish more tasty, you can add 1/4 of a chicken stock cube!

Ingredients:

Babycorn -200 gm
Onion -1 chopped
Garlic -2 tbsp chopped
Egg -1 beaten
Red chilly sauce -2 tbsp
Tomato sauce -2 tbsp
Pepper powder -1\4 tsp, 1\4 tsp
Sugar -1\4 tsp, 1\4 tsp
Aginomotto -1\8 tsp, 1\8 tsp
Salt -1\4 tsp, 1\4 tsp
Corn flour -2 tbsp
Maida -2 tbsp
Spring onions -1 tbsp chopped
Oil -1 tbsp, and for frying

Method:

Slice the babycorns slantwise. In a bowl, mix egg, corn flour, maida, salt, sugar,pepper powder and aginomotto, adding a little water. Add the babycorns and mix. The batter should coat them well. Fry them in oil till golden brown. Heat 1 tbsp of oil in a pan. Fry the onions and garlic till it the onion turns light brown. Add red chilli sauce, tomato sauce, salt, sugar, pepper powder and aginomotto. Mix well and add the fried babycorns. Fry for a minute. Garnish with spring onions and serve hot!

Fantastic Four Meme…!

Remya of Spices n’ Flovours has tagged me for Fantastic Four Meme. Thank you Remya for tagging me! I am happy to write about myself so that other fellow bloggers can know me better.

4 Places I’ve Lived

• Kochi (Ernakulam), the commercial capital of Kerala – where I did my studies till graduation (BSc Chemistry). Got married during the final year, did my Post Graduation (MA English Literature) when my son was 1 1\2 yrs old.
• Bangalore – where I am staying for the past 16 yrs.
• Vienna, Austria – stayed there as a Missionary and also worked for PRO-LIFE movement protesting against the Abortion Clinics mushrooming in and around Vienna City.
• Dubai – still an NRI shuttling between Dubai and Bangalore!

4Jobs I’ve Had

• Teaching English to Novices in a Convent in Bangalore.
• Director of a Company owned by us.
• Working as a Missionary. I am a member of Spiritual Revival Ministry
• The role of Super Chef I am playing for the past 25 years!

4 Favourite Places I’ve Holidayed

(I have visted eighteen countries so far for various reasons, not exaggerating)

• Toronto and Montreal, Canada – visited Niagra Falls, and also Biodome and Botanical Gardens in Montreal…
• Holland – a small fishing village called Monnickendam is the best place I have visited so far! Here the sea level is higher than the land.
• Switzerland – nick named Heaven on Earth!
• Thailand – Pattaya Beach and the Floating Market in Bangkok…

4 Favourite Foods

My Grandmother and my mother inspired me a lot in cooking. I like traditional Kerala food the most!

• Appam and Stew
• Bread and Fish Moly
• Mutton Biriyani
• Pazham Pori

4 Places I’d rather be…

• Home, sweet home! to be at home with my dogs – 6yr old Dachshund, Daisy; 1 year old Golden Retriever, Ginger and 5 months old English Cocker Spaniel, Coco…
• With my hubby in our new apartment in Dubai…
• With my son in Philippines and with my daughter in Singapore…
• Help the poor in 4 countries -India, South Africa, Philippines and Papua New Guinea… this is my dream! Please see the kind of work that is being done in India - New Ark Mission

4 Persons I like to tag…

• cinnamon of Cinnamon Trail
• padmaja of Spicy Andhra
• shn of Mishmash
• sirisha of Ambrosia Flavours