Lemon Chicken

Ingredients :
1) Bone less chicken - 2 breast ( Cut into small pieces and clean )
2) Onions - 1 medium ( Cut into small pieces )
3) Green Chilli's - 4 ( Cut into small pieces )
4) Garlic - 1pod, Cumin - 1/2 tsp, Red Chilli's - 3 = make a paste
5) Garam masala - 1 1/2 tsp
6) Oil - 2 tbsp
7) Salt
8) Turmeric - 1/4 tsp
9) Curd - 1/2 cup
10) Lemon juice - 3 tbsp

Method :
1) Take a vessel, add oil and heat. Then add onions and green chilli's and fry till onions get light brown.
2) Now add chicken pieces again fry for 15 min on medium flame.

3) Now add garlic, cumin, red chilli paste and turmeric again fry for 5 min.

4) Now add curd, lemon juice, if necessary add little water. Cook for 10 min or untill water evaporates.

5) Serve with rice or roti.

Stuffed capsicum

Capsicum : Cut the tops off. Remove the seeds.

For Stuffing :

Ingredients :
1) Potatoes - 2 medium ( Boil and remove the skin and mash )
2) Onion - 1 medium ( Cut into small pieces )
3) Cumin - 1/2 tsp
4) Mustard seeds - 1 tsp
5) Red Chilli powder - 1/2 tsp
6) Garam masala - 1/2 tsp
7) Green chilli's - 4 ( cut into small pieces )

Method :
1) In a pan, heat a teaspoon of oil, toast mustard seeds, cumin.
2) saute onions, green chillies.
3) Add the mashed potato. 4) Add salt, garam masala and mix them all well. 5) Cook on medium heat for about 10 to 15 minutes. Keep aside.

• Fill them up with potato curry to the top.
  
• In a big iron skillet, heat 1 tbsp oil. Place the stuffed bell peppers and cook them covered on medium heat for about 15 to 20 minutes.
• Turn them to sides so that they could get brown on all sides. Keep aside.

For peanut Sauce :

Ingredients :

1) Peanuts - 1/2 cup

2) Tamarind Juice - 2 tsp

3) Red chilli's - 4

4) Jaggery powder - 1 tsp

5) Cloves - 3

6) Cinnamon - 1 stick

Method :
1) Toast peanuts, cloves and pieces of cinnamon, red chillies without oil.

2) Grind them to smooth paste, add tamarind juice and powdered jaggery .

3) Heat a teaspoon of oil in a big pan.

4) Add the peanut paste and water and mix well.

5) Simmer on medium heat for about 10 minutes. Adjust salt

6) Add the stuffed capsicums to the thickened sauce.

7) Cook for another 10 minutes on medium heat, covered.

8) Serve with rice or with chapatis.