(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
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.