Muhri wara Bateta / Black Pepper Potatoes

I have had some many request for this recipe, so here you are, enjoy.  This was made regularly in our kitchen in Kampala, I still love it.

12 new potatoes; washed and cut into halves
2 tablespoons olive oil
1 tablespoon ground black pepper
1 teaspoon salt
1 tablespoon chopped coriander

1. Heat the oil in a saucepan, add the potatoes, saute until cooked
2. Add the black pepper and salt, mix.
3. Garnish with the coriander

Chicken Pilau

Ingredients
2 cups rice; washed and soaked in water 
1 chicken, skinned and cut into 8-10 pieces
1 lemon; juiced
3-4 cloves garlic; minced
2 inch piece of ginger; grated
2-3 green chillies; minced
1 teaspoon salt
4 small potatoes; peeled and cut into halves
4 tablespoons oil
2 inch stick cinnamon
3 cloves
3 pods cardamom
6 peppercorns
1 teaspoon cumin seeds
1 large onion; chopped finely
2 large tomatoes; peeled and blended
2 tablespoons plain yogurt
2 teaspoon cumin powder
1 teaspoon coriander powder
4 cups chicken stock or water
1 heaped teaspoon salt
for Garnish
1 onion; cut into rings
pinch of salt

Method

1. Place the chicken in a bowl and add lemon juice, garlic, ginger, chillies and salt, mix and marinate overnight or at least 2 hours.
2. Place 1 tablespoon of oil in saucepan (large enough for all the chicken and rice) and saute the potatoes, remove and leave aside.
3. Place 1 tablespoon of oil and fry the onion to be used for garnish and leave aside (optional)
4. Place 2 tablespoon of oil in the saucepan, add the cinnamon, cardamoms, cloves, peppercorns and cumin seeds, as soon as they pop add the chopped onion, fry until golden brown.
5. Add the tomatoes, mix and cook for 5-6 minutes, add the yogurt, cumin and coriander powders, mix and cook for a couple of minutes.
6. Add the chicken, mix, until the chicken is coated with the tomato and onion sauce.  Cook for about 7-8 minutes.
7. Add the potatoes, chicken stock/water, salt and drained rice, bring to boil and then cover the pan and cook for 20 minutes. Place on a serving dish and garnish with the fried onions.

Plain Paratha

Ingredients

2 cups (250mls) chapatti or whole wheat flour

1/2 teaspoon salt

1 table spoon oil

200mls water

1/2 cup olive oil for frying

Extra flour and oil for rolling the paratha

Method

1.       Sieve the flour, add salt and oil,

2.       Using your fingers mix until it looks like bread crumbs, slowly add the water to make a firm dough. Knead well, leave aside for 30 minutes

3.       Divide the dough in 12 lemon sized balls

4.       Take one ball of dough and roll it into a 10cm circle, place a pinch of flour and half a teaspoon of oil in the centre of the rolled dough, then bring all the sides to the centre and seal, trapping some air in the centre of the ball.

5.       Make it into a perfect ball, press it down to make a disc like shape, and roll out into 16cm circle.

6.       Place 1 teaspoon olive oil in a hot tava  or frying pan

7.       Place the paratha carefully and fry both sides for couple of minutes each side.

8.       Repeat until all the paratha are made.

Maani / Roti / Chapatti / Indian Flat Bread

Ingredients
2 cups chapatti or  whole wheat flour
1 1/2 tablespoon (22ml) oil
200ml lukewarm water
50ml olive oil to smear over each chapatti

1. Add the oil to the flour and use your hands to mix it in until you get a crumbly mixture
2. Add  water gradually mixing between additions until you get a firm dough.
3. Rest the dough for 30 minutes.  Divide into 12 lemon sized balls.
4. Place a flat griddle or a tava on the stove.
5. Roll into a circle until it is about  16 cm in diameter.
6. Place the chapatti onto the hot griddle, cook for about 30 seconds and turn it over, cook for a further 90 seconds and turn it over again.  At this stage use a spoon or a piece of crunched up kitchen paper to pat the chapatti firmly.  This action will make the chapatii puff up. Remove when golden brown, about 60 seconds.
7. Turn it over onto a flat plate and smear with about a teaspoon of olive oil.

Makes 12.
Delicious hot, especially with sugar sprinkled on.