Kenyan Masala Chips
When we were in high school my friends and I discovered Burger Hut in Westlands that by far has the best Masala chips and cheese burgers I have ever tasted. In fact I think I should do a story on them soon 🙂 I was taught how to make masala chips a few years back by a cook who worked for my mum. I tried it a couple of times but I was never really happy with the results. I got this recipe last week on Fauzia’s Kitchen Fun and I decided to try it out the same day. I added garam masala which was not in the original recipe because most people say to add this and trust me it was delish, soo delish that I made them twice again on the weekend. I honestly LOVED it, it is not burger huts masala chips but it can compete and I am sure it would win with some people. I hope you will enjoy it as much as I did. HAPPY COOKING!!
Ingredients
- 8 large potatoes, peeled and sliced into “chips”
- oil for frying
- 2 tablespoons butter/margarine
- 1 tablespoon Spanish paprika
- 1 tablespoon cayenne pepper ( or red chilli powder) – you can use more or less depending on preference
- 1 teaspoon of garlic paste
- 2 tablespoon tomato paste
- 2 tablespoon tomato sauce
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- small bunch of coriander
- salt to taste
- some water (optional)
- lemon (I did not use this because I had none)
Instructions
Heat the oil in a pan and when hot put in the potatoes and cook till they are soft, remove from the oil, drain and let cool for about 5 mins
Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
As the chips are cooking for the second time place the butter/margarine into a larger pan and melt it. Once it has melt switch off the heat.
Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
Turn on the heat and cook till the sauce thickens
You can add the water if you like your chips saucy if not do not add the water.
Once the chips are cooked place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
Turn off the heat, squeeze in the lemon and add the coriander
Serve when hot. HAPPY EATING!
https://www.themothershipvillage.com/kenyan-masala-chips/Honey Glazed Chicken and Bacon Bites
Who does not love bacon????? I think that bacon is like a small piece of heaven that God gave us to make our lives more exciting. I think that bacon added to any dish adds an edge to the flavour of that particular food. When I saw this recipe I was quite excited and couldn’t wait to try it. Chicken, bacon and honey….. that should be a bigger piece of heaven. I had this with sweet chilli sauce and I was quite happy with the results. I got this recipe from Kayotic Kitchen but I substituted the coarse mustard for yellow mustard as that was what I had at the time. I think that this would be a great snack/appetizer to offer to guests. Hope you guys will like it too. Happy COOKING!
Ingredients
- 500 grams boneless chicken breasts
- 20 thin bacon slices
- 3 tbsp honey
- 2 tsp (coarse) mustard
- fresh lemon juice
- salt (optional)
Instructions
Preheat the oven to 225 degrees
Cut the chicken fillets into thin strips. Not too thin.Sprinkle salt on them if you like
In a bowl and combine 3 tbsp honey with 2 tsp mustard. Squeeze in about a tbsp or more of lemon juice
Wrap the bacon around the chicken strips. Place them in a roasting tray or on a cookie sheet, brush them with half the marinade
Bake them in the oven for about 10-13 minutes then flip them, brush the other side with the remaining marinade and bake for a further 10-13 minutes
Serve when hot. HAPPY EATING!!
https://www.themothershipvillage.com/honey-glazed-chicken-and-bacon-bites/LEMON DHANIA RICE
LEMON DHANIA RICE
I love quick fixes. Especially on days when I am DEAD BIT tired. I love it when I can get home from work and just put rice in the microwave let it cook, remove it and just a put a thing here and there and in a few seconds the rice is transformed. By now I am sure you all know of my love for all things dhania (coriander/cilantro) I think I could add dhania to tea if I could 🙂 I learned this recipe a couple of years back from a magazine. I do not remember the name of the magazine so I honestly do not know who to give credit to.
This is an easy way to spruce up rice for a sweet and spicy dish or just to eat. It is important to make this dish as soon as the rice cooks because of the melting of the butter and also if the rice stays the lemon tends to be soaked up by the rice so the flavour is not the same. HAPPY COOKING!
Ingredients
- 1 cup of cooked white rice
- 3 tablespoons of unsalted butter
- Juice of 1 large lemon
- small yellow bell pepper diced
- About 1 teaspoon of black pepper
- Salt to taste
Instructions
Cook rice as you normally would.
As soon as it’s cooked put in the butter and stir to melt ensuring it is completely melted well distributed.
Add the lemon juice, bell pepper and dhania. Stir to combine
Add salt and pepper to taste.
Serve immediately.
How easy is that!!!!
HAPPY EATING!!
https://www.themothershipvillage.com/lemon-dhania-rice/
