(Serves 2)For ratatouille:

Boneless chicken breast: One

Chopped garlic and ginger: One Tsp each

Chopped green chillies: Half Tsp

Sliced brinjal: One Tsp

Minced chicken: 100 gms

Chilli flakes and salt: To taste

Salad oil

Carrot, broccoli, mushroom, beans: For dressing

For brown sauce:

Soya sauce: One Tsp

Butter and oil: Half Tsp

Maida: Two Tsp

Chopped garlic: Half Tsp

For butter rice:

Basmati rice: One cup

Milk: Four Tsp

Salt and sugar: To taste


First clean and slit the chicken breast. Stuff it with minced chicken mixed with salt, chopped ginger garlic, brinjal, green chillies and chilli flakes. Marinate in ginger garlic paste, chilli flakes and salad oil for an hour.

Heat oil in a kadai and sauté chopped garlic. Add maida, butter, soya sauce and water to make brown sauce. Fry chicken on both sides. Mix sliced mushroom with sauce and pour over chicken. Garnish with grated cheese.

Boil basmati rice and sauté with butter, milk, sugar and salt for butter rice. Boil carrot, broccoli, beans, mushroom and toss in butter. Serve together.

Chef Bappa Pradhan , currently with Kanushya Restaurant , K.K.Nagar, has 12 years of culinary experience at hotels in Kolkata and Chennai. Chinese food is his specialty.


MetroplusJune 28, 2012