Pepper Mushroom Chicken

Ingredients:

Chicken Thighs - 8 count

Bell Peppers - 1 medium size

Mushrooms - 8 approximately

Garlic - 2 Tbsps chopped

Cumin - 1 Tbsp

salt - 2 tsps

Red pepper flakes - 1 Tbsp

Canola oil - 3 Tbsps

Method:

• Grind garlic, cumin, red pepper flakes and salt into a chunky style marinade.
• Cut off extra fat on the skinless chicken thighs and rub the marinade on all sides of each piece.
• Add oil on a flat pan that fits atleast 4 of the thighs and just add the pieces and fry until the bottom side turns nice golden brown. Turn the other side and add half of the peppers and mushrooms which were chopped thinly, and cover the lid.
• Keep tossing the vegetables with a thong, turning sides letting the vegs cook. Since vegs have no salt just drizzle some salt on them with a salt shaker.
• Once both sides of chicken is done, drain out the pieces onto a flat platter.
• Repeat the same steps for remaining half of the pieces.
• This dish can be eaten like an appetizer or an entree (with little quick cooking flavoured rices/pastas).

Tomato Dip and Crostini appetizer

This is an Indian style Tomato dip which goes good with bread crostinis, its a little variation to the Italian Bruschetta.

Ingredients:

Thin baguet of bread - 1 (garlic bread would be excellent)
Vine ripe tomatoes - 2
Mutard seeds - 1/2 tsp
Fenu Greek seeds(Methi) - 1/2 tsp
Curry leaves - 1 sprig
Red Pepper Flakes - 1 tsp
EVO Oil - 2 Tbsps
Salt - 1/2 tsp
Garlic - 1 tsp

Method:

• Slice the bread into 1/2 inch slices at an angle to get oval shaped slices. Toast them in a baking sheet or in a toaster (dab the slices with lil oil for extra taste) Crostinis are ready.
• For the dip, microwave chopped tomatoes with salt for about 4 mins or until they are cooked.
• Put a small tempering pan on stove and heat 2Tbsps oil and add the mustard seeds first. Be patient enough to let the mustard crackle, all the taste in this dip is with those fried mustard.
• Slightly beat the fenugreek seeds in a hand pestel or roll them under a rolling pin. Let the stove be in simmer and add garlic and the coarsely ground fenugreek.
• Add the red pepper flakes.
• Next minute add the chopped curry leaves and switch off the stove. Add this tempering to the cooked tomatoes.
  Dip is ready.
  
  Enjoy it as a Brunch or Snack.

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