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!!
- 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)
1. 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
2. Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
3. 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.
4. Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
5. Turn on the heat and cook till the sauce thickens
6. You can add the water if you like your chips saucy if not do not add the water.
7. 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.
8. Turn off the heat, squeeze in the lemon and add the coriander
9. Serve when hot. HAPPY EATING!
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!
- 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
1. Cook rice as you normally would.
2. As soon as it’s cooked put in the butter and stir to melt ensuring it is completely melted well distributed.
3. Add the lemon juice, bell pepper and dhania. Stir to combine
4. Add salt and pepper to taste.
5. Serve immediately.
6. How easy is that!!!!
7. HAPPY EATING!!
I learnt this recipe a few years ago from a cook my mum had hired. Like I have mentioned before I never used to like green things (vegetables) but when I saw the mangoes and dhania (coriander) I just had to try it. I LOVED it. To be honest this lady had a way of making me appreciate stuff, she also made me start eating mushrooms with her mushroom chicken, but that’s a story for another day. Anyway, so in January just after I posted the Thai-style Beef and Mango Salad and when my gal Mona was in Nairobi my mum decided to send her a list of stuff to buy and bring for me, on the list was mangoes, cucumber and dhania. My mother in her note specifically asked Mona not to buy apple mangoes but a different type of mango and she even went ahead to draw the shape of the mango, clearly she isn’t a farmer coz she did not know the name and she specifically told her that they had to be firm. So when Mona told me this I really laughed at the fact that my mother drew the mango but I also wondered why she specifically said that Mona shouldn’t buy the apple mango, which my mother knows are my favourite. Anyway I appreciated the gesture and called to thank her but forgot to ask why the specifications. I kept the mangoes to ripen. Then a week later it hit me!! MUM sent me all the ingredients for the mango and cucumber salad, is that what she wanted me to make? So I called her and she confirmed this, HOW SLOW COULD I BE??? By this time my mangoes were slightly too ripe but I made the salad anyway. This salad is good with this type of mango
I don’t know what they are called but I guess any mango would do. Also ensure your mango is not too ripe. It should be a bit firm for the best results.
- 3 mangoes, peeled and cut into medium strips
- 1 large cucumber cut into strips
- About a ¼ cup of dhania or small handful
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- salt and pepper to taste
- red pepper flakes to taste (optional)
1. In a bowl mix together the mango, dhania and cucumber
2. Add the lemon and vinegar. Add salt, pepper and red pepper flakes if using.
3. Toss to coat and place in the fridge until ready to serve
4. HOW EASY IS THAT???
NB: you can use rice wine vinegar if you want to I use white vinegar because that was what was available.