Tamil culture has a saying that food is one best way to a person’s heart, fill someone's stomach with exquisite cuisines and you will always feel elated. Not to be untrue to my conscious though, I think cooking should never be a gender chosen role otherwise, a basic life skill that everyone embraces to experience a satisfaction. In this millennia where there’s plenty of contention around cooking, I have this lingering tranquility in the kitchen. My kitchen is a comfortable square with a bright window trapping the sunlight and moderately furnished to hold the necessities. Amongst the sound technological advancement, I stick to an ancestral radio passed down by my grandfather. I play the radio, put on my airy apron, and set to make some sensational dishes. I don’t believe in cooking forsake, anything from a simple toast to one of the mind-blowing MasterChef delicacy, cooked with love has its own dwelling in someone’s heart. 

I’ve said enough about my capabilities and feat for now. Now, into the recipe that I deem should become your make-easy carving food. Open-pan friedrice is a famous preparation that changes from one kitchen to another. We have multiple means to this dish such as in a pan, in a wok, in a heavy bottom pan, etc., But they cannot in the least measure up to the sensational street friedrice. So I did some research on the reasons how come roadside chefs achieve that impressive taste in such a given budget. Tadaaaa, the discovery was, it isn’t the ingredients in the first place. If you’ve witnessed street cooking you will have laid eyes on the flatcast-iron pan (much seen in southindian kitchens) they use. Cast-iron utensils are known for their arousing taste, aroma and not to forget the healthy factors, which gave the food a sting. Therefore, I concluded on trying my stir friedrice recipe on a cast-iron pan. As a consequence of which I’m quoting the recipe for everyone to try and enjoy. It’s a quick fix recipe, made with timely availabilities in your refrigerator, and here’s the procedure.

Ingredients:

Rice-200g

Prawn-100g

Capsicum-100g

Onion-1

Tomato-2

Ginger & Garlic paste- 2 teaspoon

Fresh coriander- a small cup

Lemon juice- 1 teaspoon

Spices- Bay leaf (2) & Clove (4)

Cumin- 1 teaspoon

Chilli powder- 1 teaspoon

Turmeric powder- ½ teaspoon

All spices mix- 1 teaspoon

Salt-As per requirement

Pepper powder- ½ teaspoon

Oil- 2 teaspoons

Butter- 3 teaspoons

Method:

1. Cook the rice of your choice separately with salt to taste, drain it and let it cool.
2. I used prawns as my major but you can use any veggies or meat you prefer. Cut them into medium cubes, wash them thoroughly and set them aside.
3. Chop the onion, tomatoes and capsicum into smaller cubes than the key ingredient of choice.
4. Now that everything is ready, place your flat cast iron pan in a medium flame and add the oil.
5. Once the oil is warm, add your whole spices and a teaspoon of cumin. Let it fry for a minute and add the finely chopped onion.
6. By the time your onions turn golden add the finely chopped tomatoes and the ginger-garlic paste and let them cook until soft and mushy.
7. Add a pinch of turmeric powder, a teaspoon of chilli powder, a teaspoon of all-spice-mix and salt as per your taste and let it settle with the onion-tomato base.
8. Now add your key ingredient. I added prawns and some capsicum. Mix well and let the meat or veggies cook until done.
9. When it’s done, check for seasoning and turn of the flame. Now immediately add a spoon of pepper powder, 2 spoons of butter and the cooked rice.
10. Mix everything well. Serve this hot with a lavish garnish of coriander and a quick squeeze of lemon juice.