Thai Chicken With Cashewnuts - Kai phat met mamuang himmaphan - ไก่ผัดเม็ดมะม่วงหิมพานต์

 Thai cuisine has the influence of Indian and Chinese . The main ingredients like coconut milk , peanut , fresh turmeric and banana leaf used in   cooking process  - shows the Indian influence.

          This may be due to many south Indian especially Tamil Kingdoms has ruled Thailand. We Indians can easily adapt to these thai recipes , as these tastes similar to our cuisine except there are no aromatic spices used .

  Use of various sauces in this chicken recipe , will suite the taste buds of Chinese recipe lovers.

  These days I was searching for new chicken recipes every time I cook chicken , I prefer to make the recipe that suit to our taste buds.

 This Thai chicken with cashews is easy to make with minimum ingredients.

Prep time – 10 min

Cooking time – 10 - 20 minutes

Total – 30 minutes

Requirements :

For the sauce

Soya sauce – 1 tsp

Sweet dark soya sauce – 1 tbsp

Fish sauce – 1 tbsp

Brown sugar – 1 tbs

Water – 1 tbs

For the stir –fry

Peanut oil / vegetable oil – 2 tbs

Garlic – 2 cloves

Cashews – 20 nos

Onion – 1

Dried Red chilies – 4

Boneless skinless Chicken – 500 g

Salt as required

Method :

Whisk all the sauce ingredients together in a small bowl.

Heat oil in a wok or frying pan , let it heat for five minutes in low flame.

Add the cashew nuts and fry till golden brown.

 In the same pan , add the chopped garlic , chopped onion and split red chillies and sauté till the spicy aroma of chilies come.

Add in the chicken pieces and stir well.

 Chicken cooking time varies. It may take about 10 – 15 minutes.

Stir twice or thrice in between.

Add in the required salt according to taste , as the soy sauce contains some salt.

Now , add the fried cashews and mix once.

Add in the sauce and toss well for five minutes.

Thai chicken with cashews is ready to serve.

Serve with jasmine rice  / plain white rice.

We had it with plain white rice.

Mango Sago Pudding

   Today was the Tamil New year - name of this year is  Vijaya aandu ( vijaya means victory ) . I wish everyone to succeed in all . Iniya Tamil Puthandu Nalvalthukal ( Wishing you a Happy Tamil New year ).

 Sharing  the happiness with the dessert , as no festival won't be fulfilled without a dessert , here is the simple yet delicious dessert..........

                 
                             

 Sago / Tapioca pearls are small edible beads made of Tapioca flour. Sago is called as Javvarisi in Tamil. It is used in making payasam, vadai.

 I want to make it in a different way. I made this dessert after getting inspiration from Indonesian dessert.

As , this was the season of Mango , I used mango in this dessert. The vibrant color of the mango gives the dessert a appealing look.

 This was a simple and quick dessert made with few ingredients. Yes , four ingredients is needed to make this delicious dessert.

Requirements :

Sago – ¼ cup

Grated coconut – 2 cup

Sugar – 4 tbs

Chopped Mango – ½ cup

Method :

Wash and soak the sago in water for few minutes.

Peel the skin of the mango and cut into small cubes.

Extract thick milk from the freshly grated coconut – grind them with little water and strain.

Add the sugar to the coconut milk and mix well.

Cook the soaked sago pearls for 5 minutes. It must be cooked and crunchy.

Wash the cooked sago in water to remove the starch.

In the serving glass / bowl , add about 2 tbs of sago as first layer.

Add a table spoon of the mango cubes.

Pour about quarter cup of coconut milk on top.

Let it chill for few minutes in refrigerator and serve.

Mango Sago Pudding is ready to serve.

Note :

Any fruit of your choice can be added.

use Nylon sago , as it is small and easily cooked.