60th: Onion and Pepper Fried Chicken with Yoghurt

Yippee!!! This is my 60th post!! Wa!! Imagine.

Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.

This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.

white onion, green and red bell pepper

Ingredients

2 boneless chicken breasts cut into strips

1 medium sized white onion sliced

1/2 red bell pepper diced

1/2 green bell pepper diced

1 tomato diced

1/3 cup plain yoghurt

1 tbsp soy sauce

2 tbsp vegetable oil

Salt and pepper to taste

boneless chicken breast strips

Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.

marinating chicken

In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.

browning

Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.

oh plus a tomato

Cover and let the tomato, onion and peppers cook down.

It’s ready to serve… well not just yet

Finally add the yoghurt.

the secret ingredient

Cover for about 5 minutes then stir and serve.

I served the chicken over steamed pasta but I believe it will taste even better with rice.

Dinner

Carrot Cake

Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.

I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!

Ingredients

2 cups all purpose flour

1 cup sugar

1 tbsp ground cinnamon

1 tbsp ground nutmeg

1 tbsp baking soda

2/3 cup vegetable oil

4 eggs

1 tbsp vanilla essence

3 cups finely grated carrots

2/3 crushed pineapple (juice drained)

1/2 cup sultanas/ raisins

As usual start by pre heating your oven at 350º F

Then grease and lightly dust your baking tin. I also put some piece of parchment paper.

the tin

This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.

Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.

flour,sugar,cinnamon,nutmeg and baking soda

Mix all the dry ingredients then add the vegetable oil.

Oily..

Add the eggs and vanilla essence next.

egg-citing

The finely grated carrots.

too bright… blame it on the flash

I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.

Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.

After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a  bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.

Finally add in the carrots, sultanas and pineapples.

almost there 🙂

After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.

Pour the batter onto your prepared baking tin.

the batter

Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.

Carrot cake

Verdict:

Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.

I’m yet to bake one for Nzilani since currently she’s not into sugar.

Fish Fingers – Take 2

Goodness!!! This post has been on my drafts for so long, it’s about time I finalise it.

I cooked this a while back so I can’t quite remember the story behind it, sorry. All in all I know I was in the mood for some fish hence the reason I cooked this.

I tried a different recipe from my previous one here.

I decided to make a paste with different spices to coat the fish fingers.

1 tbsp fish masala, 1 tsp crushed garlic, 3 tbsp dried parsley, 1 tsp coriander powder and 1/4 tsp paprika

In a bowl, add about 3 tablespoons of all purpose flour, mix in the spices then beat in 2 eggs. Remember to add in some salt.

Making the paste

After beating in the second egg the paste will look like this.

The paste

Fish fingers.

finger food

Tip: Sprinkle some little salt over the fish fingers.

This method of making fish fingers is less tedious since you just dip them in the coating once.

Coat the fish with the paste. Let it stand for about 15 minutes before cooking.

In a pan, heat some oil for frying the fish. Ensure the oil gets hot before adding the fish to avoid it from sticking in case you aren’t using a non stick pan like me.

floating fingers

Let them cook for about 7 minutes or until browned on each side. Drain over a paper towel covered plate.

Others browned more than others. O-o

Voila, easy and quick fish fingers.

Served them with some spicy potato wedges and kachumbari.

kachumbari, fish fingers, spicy potato wedges and lemon slices.

Which recipe do you prefer?

Coconut Chicken with Mashed Potatoes

I had missed eating potatoes and since I didn’t have the patience to bake the potatoes I decided to mash them. Making mashed potatoes is pretty simple, since you just boil the potatoes till they are completely cooked then you mash them like crazy. Of course there are a few spice addition here and there which I’ll share in a bit.

Sometime back my colleagues and I decided to do a lunch treat at a nearby food court. Being adventurous with the food selection I ordered some coconut chicken. Boy, wasn’t I disappointed, it was more like stewed chicken with lots of tomatoes and bell peppers and not even a hint of coconut, anyway since I had some boneless chicken breasts in the fridge I thought of making actual coconut chicken. After checking some online recipes I settled on trying it out my own way.

So for the potatoes;

Peel and wash the potatoes thoroughly. Cut them in halves. In a sufuria add the potatoes, salt and water to almost cover all the potatoes. In case you have fresh rosemary you can add about two sprigs. I also added some cinnamon bark.

Cover and let the potatoes cook completely.

Now for the chicken;

First, cut the chicken into bite size pieces. Add one tablespoon of oil in a skillet, then brown the chicken for about 3 to 5 minutes.

chicken!

Remove from the pan then set aside.

1 onion chopped, 3 cloves garlic finely chopped and 1 teaspoon of ginger finely chopped

In the same skillet heat 2 tablespoons of vegetable oil then add the onions, garlic and ginger.

Season with some salt

Since I was doing this for the first time, I didn’t want to use a lot of spices lest I miss the coconut taste.

So I settled for some cardamon pods, cumin seeds, coriander powder, curry powder and good old black pepper.

5 cardamon pods, 1 tsp coriander powder,2 tsps curry powder, 1/2 tsp black pepper and 1 tsp cumin seeds

Stir in the spice mixture.

all spiced up

Add 1 cup coconut milk and let it simmer with the spices for about 3 minutes.

Finally I added the chicken. (forgot to take pics 😦 )

Let the chicken cook for about 25 minutes or until the sauce is thick.

Back to the potatoes. Once fully cooked, drain any excess water, remove the cinnamon bark, then mash like crazy.

Mashed potatoes are like a blank canvas you can spice them up with almost anything. From chopped coriander or parsley to butter and milk. Adding some chopped spring onions or grating over some cheese.

Since I was out of parsley, I added 1 tablespoon of basil leaves, 2 tablespoons of margarine and about 1/4 cup of milk. The milk helps in making the mashed potatoes fluffy.

still in the mashing process

Dinner is served:

Mashed potatoes, coconut chicken and some fried cabbage and carrots.

Dinner

Not forgetting some kachumbari on the side.

Verdict:

Coconut – ty. The mashed potatoes were delicious and the basil added a nice touch. I’ll definitely be making this recipe again, of course with some few adjustments like more coconut flavour.