Stew chicken, red beans and rice

Today we opted for stew chicken, red beans and rice. My mom's choice. The chicken was portioned out and seasoned and frozen. I did not want to wait for it to thaw so I placed the block of chicken pieces in the caramelized sugar just like that. I allowed it to bunje somewhat and then added water and then ketchup and then red beans from the tin. I already had the rice washed and then boiled. I bought an avocado but too bad it would not be ready for today's lunch. I was worried that the stew would be too dark but it turned out nicely brown in the end.

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Stir-fry beef

It is Eid al Adha so our neighbour gifted us some beef. A nice piece of meat without any fat perfect for stir fry. I thaw it half way to make it easy to cut into thin slices. Good for stir fry in golden ray with carrots that I precooked. I added some water and cooked it down for about 20 minutes. I tried my best to make the slices thin. The beef came out medium soft. If I could cut it thinner that would be better for the softness. Maybe some meat tenderiser and some pounding. Even pressure cooking is a possibility. I served it with my stovetop homemade bread and it was most delicious.

Stovetop bread

Oh the nostalgic smell of homemade bread baking in the house. To go with some garlic butter and wash down with coffee. First time I was doing this and I was not sure it would work out. I saw others doing this stovetop bread online so there was hope. My mom told me she made stovetop bread when I was little using a three burner countertop stove. An oven stove was a luxury in those days. Any bread dough recipe will do. Knead and rise the dough. Oil the pot. Knead the dough again and rise again, this time in the pot. Cover while cooking on the very lowest heat for about 25 minutes. Next time I will try 15 to 20 minutes because this time the bottom was too charred. I cut out the charred bottom before serving. I ate some of it as it tasted like a crunchy bread cracker. I think this needs fine tuning and I am up for the challenge. The insides were most delicious though. *I tried it again using less time and it was perfect

Medley lunch

I decided to make a medley for lunch of the things I had available. First was roasted baigan or baigan choka. Then chow mein using a chow mein pack I had. This had carrots, sweet pepper and cabbage. I added parsley, shadon beni and celery and garlic and cooked on low heat in golden ray butter. Then I boiled some plantain and made some curly pasta. Pasta was served with parmesan and tamarind sauce.

Taste budsology

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