Rice with Potatopuffs, Eggplant-Tomatosauce and Breaded Chickenbites

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
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