What you need :
- Rice
- Potatoes
- Onions
- Sieved Tomatoes
- Eggplant
- Zuccini
- Bell Pepper
- Carrots
- Breadcrumbs
- Flour
- Egg
- Chicken breast
- Salt
- Pepper
- Chili
- Cumin (Jeera)
- Tumeric (Haldi)
Rice :
- Per person take one (real) Cup of rice
- Wash the rice to rinse of the starch of the rice
- Fill a bowl with the rice and water and let it sit until its time to cook
- Bring a big enough pot of water to boil
- Add a tablespoon of oil and ½ teaspoon per cup rice to the water
- When the water boils set the heat to middle and pour in the rice (without the water)
- Let the rice boil for about 10-15 min. but keep always an eye on it and stir it gently then and now
- Try the rice, if its hard give it some more minutes, if its soft take it out – watch out that it don’t gets to soft
Potatopuffs :
- Turn the oven on to about 180° C ( 356° F)
- Cut some Potatoes in about 1-2 cm squares
- Put them in a strainer and wash them a little bit
- Put a bowl beneath the strainer and add the following spices
- a good amount of salt
- pepper
- a little bit of turmeric
- chili if you like
- Feel free to try out some other spices too!
- Add some oil and mix everything good
- Let it sit until the oven is ready
- Put the squares on a tray and look that the squares don’t lay on top of each other
- Turn the heat a little lower after about 15-20 minutes and take a spatula, stir them a little bit and order them again so nothing lays on top of each other
- Check every 5 minutes, if they’re golden brown and seem ready turn the Heat off and let them in the oven until they get eaten
Breaded Chickenbites :
- Take per 2-3 persons a half chicken breast and cut it into bite-sized pieces
- Prepare three plates
- The first with flour
- The second with an egg, salt, pepper, turmeric, chili and cumin everything stirred up
- The third with breadcrumbs
- Bread all chicken pieces
- Heat up a pan with some oil
- When the oil is warm put it the breaded chicken
- Cut two small onions
- Turn the chicken and toss in one onion
- When the chicken is beautiful golden brown take it out but leave the onions in the pan
- Toss in the rest of the onions and stir-fry until they’re translucent and set it aside
Eggplant-Tomatosauce :
- Cut some slices from the eggplant and cut up a quarter of a bell Pepper and toss them in the pan with the onions
- Add salt, pepper, cumin, chili and turmeric and stir-fry everything
- When the bell peppers are a little bit softer and and the eggplant is mushy turn the heat off
- Take everything out of the pan and in a tall bowl and let it cool for 5 min.
- Take a hand-mixer and mix everything together
- Put it back in the pan and turn the heat on again
- Fry it for one minute or something, then add sieved tomatoes
- Stir everything and set the heat as high as possible
- Add ¼ glass of water
- Peel and cut some carrots and quarter a bit of a zucchini
- Add first the zucchini and 5-10 before you eat, add the carrots so they stay a bit crunchy
- Taste the sauce and add spices if something misses
