2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½” piece of cinnamon

Directions:

Grind all the ingredients for the spice paste. Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice.

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Directions:

Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat. Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.