Hi folks,
As there has been so much interest shown in the practice of one's culinary talents, I am sending three recipes that are my favourites. They are not original, though I have made some alterations of my own. They are essentially for one person. If the recipes are to be used for more people then the ingredients may be increased proportionally. I use only chicken breasts (very Freudian!!).

CHICKEN IN TOMATO RICE

Ingredients :
1 chicken breast split in half
2 big onions -chopped
3-4 cloves garlic-chopped
2 cloves
1 cardamom (seeded)
½ inch cinnamon
1-2 teaspoons coriander-cumin powder
chilli powder to taste
green peas as per requirement
2 tablespoonfuls tomato puree
1 cup rice
oil for frying.

Steps:
Fry the onions and garlic till onions are transparent and pinkish. Add the garam masala ingredients and fry for 1 minute. Add coriander-cumin and chilli powders and fry for about a minute, adding water if necessary. Add tomato puree and water and chicken breast halves. Cook till chicken is half done. Add rice, which has been previously washed and soaked along with green peas. Cook till done adding more water if necessary. Eat while it is piping hot. Delicious!!

PEPPERY CHICKEN IN MILK: 

Ingredients :
1 chicken breast halved
2 big onions -chopped
3 cloves garlic-chopped
mustard seeds
2 teaspoonfuls ginger-garlic paste
1 bay leaf
2 teaspoonfuls prepared mustard
10-15 whole peppercorns
2-3 cups milk
Oil for frying.

Steps:
Fry the onions, garlic, mustards seeds till the onions are soft. Add bayleaf and ginger-garlic paste. Fry for about a minute and add the prepared mustard, salt to taste and milk. Bring to a boil. Add the chicken breast and peppercorns. Cook till tender. For the calorie conscious skimmed milk may be used. If the sauce is very thin it may be thickened with a little cornflour after the chicken has been removed. 

SASSNI MACHHI (FISH IN A WHITE SAUCE)

This is a simplified version of the Parsi delicacy served at all lagan/navjotes. It does taste very much like what is served there, though not exactly the same. But, I am no chef!! This recipe is essentially for those living alone and who have no help with the cooking.

Ingredients:
2 pieces pomfret or halwa (no other fish will do)
2 onions -chopped
3 cloves garlic-chopped
1 big tomato chopped or two whole cherry tomatoes
1" ginger sliced
1 teaspoon cumin seeds
2-3 green chillies
1 egg
1 tablespoon flour or besam
vinegar to taste ( the more the better).

Method:
Marinate the fish in vinegar, flour and salt for about ½ hour. Rinse.
Fry the onions, garlic, ginger till onions are soft. 
Add water, cumin seeds, chillies and fish and cook till fish is done. Remove the fish from the liquid and cool the latter. In a bowl combine flour, vinegar and egg. On a low heat add it to the liquid in which the fish was cooked, stirring constantly till the mixture is thickened. Take care to see that the mixture does not boil and that no lumps are formed. If allowed to boil the mixture will curdle. Add fish pieces and serve with kichdi (Parsi yellow rice). It should definitely have a taste of vinegar.

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