Potato Wedges with Cream Cheese and Sweet Chili Dip
I have talked about my absolute love for potatoes many a times, because of this I always have to find new ways to eat my favorite vegetable, YES its a veggie 🙂 whether boiled, mashed, fried, deep fried, crisps all these I find ways of making tastier.
What I love most about these wedges is how soft they are on the inside yet so crunchy on the outside. They are a great TV snack if you want to have them on their own but they are also amazing accompanied by a saucy side, I had them with chicken wings in spicy strawberry bbq sauce,(YAP! Â that was a total orgasm in my mouth I tell you) you can have them with dry fry chicken or mbuzi, oven roasted chicken, Â dhania chicken, etc etc If you are having them on their own do not leave out the dips they take plain potatoes to a whole new level. HAPPY COOKING!!
Ingredients
- 500 grams potatoes, peeled and cut into wedges
- 1 teaspoon garlic powder
- salt and pepper to taste
- Oil for frying
- Sweet chili sauce
- Sour cream or Cream cheese
Instructions
Boil potatoes in water seasoned with salt, pepper and the garlic powder. Potatoes should be boiled till soft yet still firm about 8-10mins. Remove and set aside
Heat the oil in a pan, I shallow fried but deep frying is fine too. Cook until all sides are browned.
In small bowls place the cream cheese/ sour cream in a bowl and sweet chili in another bowl, for even better flavor put the sour cream/ cream cheese in a small bowl and top with the sweet chili, dip as you it, HEAVEN
HAPPY EATING!!
https://www.themothershipvillage.com/potato-wedges-with-cream-cheese-and-sweet-chili-dip/
Adventurous Cooks Club, Cooking Challenge: Chicken Biryani
Adventurous Cooks Club is a club I formed borrowing from the idea of thedaringkitchen.com in the US. I have been following them for a while now and have been toying with the idea of starting a Kenyan chapter for over a year. I thought it was best to start our own chapter other than join theirs as the dishes they make are sometimes quite advance. Thus the Adventurous Cooks Club was born, joining me are fellow food bloggers Gatuiri of Leo Tunapika? and Wendy of wendywahito.com
I sure do hope that you will join in the cooking fun and take up the challenges and other activities that we plan for you. We will have cooking challenges, restaurat reviews, foodie penpals, Cook outs and Potlucks amoung many other foodie activities.
For the Cooking challenges we will have 2 a month on the 1st and the 15th of every month. On the 1st we will have a cooking challenge and the 15th we will a desert challenge. Anyone can join in the challenge, cook and post your pics on our Facebook page : Adventurous Cooks Club
Our 1st challenge is making Chicken Biryani. This recipe is quite easy. I adapted it from Fauzias Kitchen you will love this biryani I promise you and its so hearty, perfect for the weather.
marinate chicken in all whole spices, half the yoghurt, tomato paste, tandoori masala, food color, oil, half the onions for 3-4 hours or overnight
your onions should look like this
add oil, remaining onions, tomato paste, safron, green chillies and yoghurt cook for 5 mins then add marinated chicken. cook stiring occasionally for 20 mins then add potatoes, add also salt, spices or yoghurt if need be.once cooked add garam masala and stir thru.
Once you par cook the rice, drain it and add half of it back to the pot, pour the safron water and food color.
Add the remainder of the rice, cover with foil and place in the oven at 180 degrees for about 10 mins or cook on very low on stove top till cooked
Serve, HAPPY EATING
Ingredients
- 1 chicken, cut up
- 500 gm onions, sliced and fried to golden
- 4 tablespoons tomato paste
- 2 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon tandoori masala
- 1 teaspoon garam masala
- red chillies, to taste (optional)
- 500 ml plain yoghurt, or more if you want more sauce (whipped till smooth, you can also use mala)
- orange food colouring
- 2 pinches of saffron (available at Healthy U)
- 8 tablespoons oil
- 5 potatoes, peeled, cut in half then fried until a knife can pierce them easily
- salt to taste
- 1-2 slit green chillies (optional)
- 2 cardamom pods
- 2 cinnamon sticks
- 2 cloves
- ½ teaspoon cumin seeds
- 3 cups rice
- 4 cardamom pods
- 3 cinnamon sticks
- 3 cloves
- 2 tablespoons oil
- Salt to taste
Instructions
Marinate the chicken in garlic, ginger, all the whole spices under chicken, half the yoghurt, half the onions, half the tomato paste, tandoori masala, small pinch of orange food color, salt, green chillie, 4 tablespoons oil and saffron. Marinate this for at least 3 -4 hours or preferably overnight.
Heat the remaining oil, then add the remaining fried onions, tomato paste, saffron, green chilli and yoghurt. Cook this for about 5 mins then add the marinated chicken and cook on medium heat for 10 minutes, then lower the heat to low and cook for another 10 minutes.
Make sure u keep the pot covered stirring every now and then ensuring that the chicken is not sticking to the bottom. Check if the sauce is the amount you like if not add some more yoghurt (not water).
Check the taste of salt and balance of spices add any as required. Add the potatoes and cook for a further 7-10 mins till it’s cooked through. Add garam masala stir thru and set aside
Wash your rice and soak it in water for about 30 mins. Soak the saffron strands in water and set aside
Bring a pot of water to boil and add all the whole spices under rice with the salt and oil.
Drain the rice and add it the boiling. Cook until the rice is about 3/4 done (be very careful not to overcook as the time between ¾ done and cooked is not long) remove and strain out all the water.
Put half the rice back into the pan, drizzle about 2-3 tbsp. of oil and the saffron water. Add a bit of orange colour on one side ( you can add red color on the other side) mix it up a bit with a spoon, put the other half of the rice then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time.
Serve the rice with the Biryani Masala on top.
Mix it up a bit with a spoon then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. Serve the rice with the Biryani Masala on top.
Alternatively, you can layer the two in the pot by placing the cooked masala at the bottom of the pan and the rice on top, then steam as directed, for about 15 minutes on low heat. This tends to infuse the lovely biryani flavour into the rice as it steams.
Lemon Wedge Roasted Chicken
Who does not love the combination on lemon and chicken? Actually lemon goes well with almost everything. Tea, rice, fish, beef, porridge etc. Lemon is like garam masala makes any dish tastier. When I saw this recipe on pintrest I thought “oooh wow” I just had to try it. The Creole Contessa has incredible recipes. You should visit her blog. I tweaked the recipe a bit because I had no creole seasoning. Ok, I lie, I tweaked it a lot 🙂 hope you enjoy it. HAPPY COOKING!!
Ingredients
- 1 chicken
- 2 lemons, zested juiced and cut into slices ( try use imported lemons if u do not like it too sour)
- 6 cloves of garlic, crushed
- 6 tablespoons of oil
- 2 teaspoons garam masala
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon rosemary leaves
- 2 tablespoons thyme
- 1 tablespoon chilli (optional)
- Salt to taste
Instructions
In a large bowl mix all the ingredients together save for the garlic, lemon, lemon juice and rind. Mix in the chicken making sure you get the marinade all over the chicken including under the skin.
2. Place the chicken in a greased oven proof dish then pour the lemon juice, rind and garlic on top. Place the sliced lemons all over the tray and marinate overnight or for at least 2 hours.
3. Pre heat oven to 210 degrees and bake the chicken for 45 mins. Serve with Honey and Ketchup roasted baby potatoes
HAPPY EATING!!!
Hope you are ready for a big change coming soon!!
https://www.themothershipvillage.com/lemon-wedge-roasted-chicken/
