Maru Bhajia (Potato Bhajia)
I love bhajias, a whole lot. Especially the ones from Slush and some café at Diamond Plaza. Both these places make such lovely bhajias just the right amount of crunchy and their chutneys make the bhajias heavenly. For many years I always made bhajia the same way, make a thick batter using the flours and water then coating the potatoes and frying. When I saw this method on Chachi’s Kitchen (She’s a Ugandan food blogger) I just had to try it and it was fantastic, you do not make a paste but let the potatoes ooze out their own water. Hope you like it. HAPPY COOKING!!
here is the process in pictures. Full recipe is below.
Slice your potatoes as thin as possible, use a mandolin slice if you have one
Mix the potatoes, with garlic, ginger, chillies, coriander, onions.
Add salt, sugar mix and leave for 1/2 hour to release the water.
Add the flour and sodium bicarbonate mix well. and leave to stand for 10 minutes
Ingredients
- 1 kg potatoes, sliced, I used a mandolin slice, but one (here: http://africankaya.com/product/3-in-one-mandolin-slice/)
- 1 cup chickpea flour
- 3 tablespoons lemon juice
- salt to taste (I used 1 teaspoon)
- 1 onion; sliced finely
- 3-4 mild green chillies; sliced length way (you can use more or less depending on your taste)
- 3 teaspoons garlic / ginger paste
- 6 tablespoons chopped coriander
- 2 ½ teaspoons turmeric
- 1 ½ teaspoons sugar
- 1/4 teaspoon sodium bicarbonate
- Oil for deep frying
Instructions
Mix the potatoes, with garlic, ginger, chillies, coriander, onions.
Add salt, sugar mix and leave for 1/2 hour to release the water.
Add the flour and sodium bicarbonate mix well then leave to stand for 10 minutes
Fry potatoes in hot oil
https://www.themothershipvillage.com/maru-bhajia-potato-bhajia-2/Best Ever, Homemade French Fries/Chips
Chips are by far my favourite food. If you can call them food that is (-: I can not seem to get enough of them. In high school I ate them daily for lunch and for years and eat them at any opportunity. Its unfortunate that now I have to grow up and think about the health repercussions that come with eating too them too much but thank God for recipes like these baked rosemary and garlic fries that make eating fries healthy.
For years I have been cooking my chips twice. That is I deep fry them till half cooked, remove from the oil then refry them again. This gives the fries a really nice crunch to them. But when I saw the recipe for the “best fries in the world” as they called them on GoodFood magazine I just had to try it. The process is quite time consuming but trust me it is worth the stove time. HAPPY COOKING!!
Ingredients
- Potatoes, cut into chips/fries
- Oil for frying
- Salt to taste
- Garlic powder/ aromat (optional)
Instructions
Put the fries in a pot full of water, add in the salt and garlic powder/aromat. Bring the water to a boil and let the potatoes cook till slightly soft about 10 minutes. Drain off all the water. If you want them to be crunchier you could shake them inside the pot, softly.
Heat the oil till hot and put in the par boiled potatoes and cook till the potatoes begin to change color about 7-10 minutes. Remove from the oil and set aside.
Heat the oil again and put in the fries for a last time and cook to your desired level of crunch 🙂
https://www.themothershipvillage.com/best-ever-homemade-french-frieschips-2/Roasted Potatoes with Bacon and Onions
There things that really remind me of my childhood. You know those days when mum had lots of energy to feed us and make us lots of dishes. This is one of them. She’d make this on special nights once in a while and my brothers and I would eat and eat and EAT. I loved it. I love the taste of the potatoes how they are infused in the flavours of bacon and onions. I made this on Sunday morning for breakfast after years and I really stuffed myself and made it twice that day. I really hope you will love this as much as I do. I hope it will bring lots of love and great memories like it did in our home. It’s a good brinner (breakfast for dinner) option. HAPPY COOKING!!
Ingredients
- Ingredients
- 1 kg potatoes (peeled and cubed)
- 200grams streaky bacon, cut into big chunks (I guess you can use any other bacon I just prefer this one)
- 1 large onion
- Small bunch of Dhania
- 1 tablespoon garlic powder
- 1 teaspoon rosemary leaves
- 1 teaspoon aromat (optional)
- Salt to taste
- Oil for frying
Instructions
Instructions
Boil the potatoes in water mixed with the garlic powder, rosemary and salt. Boil till just cooked, when you can pierce with a fork but the potato will not fall apart. Drain the water and set aside
Put the oil in a pan, about 4-5 tablespoons. Once hot put in the potatoes then the bacon and the onions. Mix well. Ensure your pan is big enough to fit all these comfortably the sprinkle with the aromat and cook till the potatoes are browned, bacon is cooked and the onions are translucent. Serve immediately
HAPPY COOKING!!
https://www.themothershipvillage.com/roasted-potatoes-with-bacon-and-onions-2/
