You gonna love this 🙂


  • 10 large potatoes, peeled and cut into chips
  • Vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon of garlic paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato ketchup
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • small bunch of fresh coriander
  • 1 small Green bell pepper, chopped
  • salt to taste


1.       Heat the oil in a deep pan till hot then carefully put in the potatoes and cook till they are soft or have started getting a little crispy.(when the oil stops bubbling so much)

2.     Take the fries off the hot oil, draining them properly and set aside.  

3.      In another pan, add a Tablespoon of the vegetable oil and let it heat up a little. Ensure your heat is low.

4.       Add all the ingredients into the oil (except from the coriander) and mix well.

5.       Let it cook till the a sauce starts forming.

6.       You can add a little water if you like your chips soggy/wet, if not do not add the water.

7.       Toss the previously cooked fries into the sauce and stir well. Be careful so that you don’t end up with fries looking mashed. Let it cook for about 2 minutes to allow the fries absorb the flavours. 

8.       Turn off the heat, sprinkle some coriander and toss.

Serve hot to Enjoy the heat!





Blood oranges are cousins to the more common market varieties of orange. Their main difference lies in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple. The pigment is provided by a compound called anthocyanin (a blue, violet, or red flavonoid pigment found in plants) . Blood oranges are less acidic than regular oranges and their flavor and aroma are faintly reminiscent of raspberries. Nutritionally, they are almost identical to other oranges.

They have Vitamin C, Anthocyanin which are antioxidants, folate, fiber and calories. And just like the other oranges, you can simply eat them or juice them. Personally, I would rather consume them as juice.

Blood orange juice tastes great on its own but adding lemon to it makes it taste even better because then its Lemonade. And everyone loves lemonade I suppose.

So my really simple recipe is as follows:


8 cups of water

1 cup of sugar or honey

3 blood oranges, juiced

3 lemons, juiced

1 teaspoon orange blossom water

In a pitcher/jug, add water and sugar, stir until the sugar dissolves.

Add orange blossom water, blood orange juice and lemon juice.


Add what remains of one lemon and one blood orange.

Let it chill for 30 minutes.

Serve over ice(if preferred)




Sometimes I cook stuff, take pictures and totally forget about them after I’m full. And I only get to remember when I’m going through old pictures. This double crust pie is one of those forgotten dishes; from about two and a half weeks back. It was absolutely delicious by the way.


In a large bowl, I combined flour and salt. Cut in butter until mixture resembled coarse crumbs. Stirred in water, a tablespoon at a time, until the  mixture formed a ball. I rolled the dough out to fit a pie dish. Placed crust in pie dish. Pressed the dough evenly into the bottom and sides of the pie dish.


For the filling, I used Spinach, zucchini, carrots, potatoes, white onions, coriander leaves and eggs. Placed the ingredients in a big bowl and mixed. The mixture was seasoned with black pepper, cayenne, salt and I lastly, drizzled some vegetable oil. I emptied the bowl’s contents in the baking dish with the dough. Ensuring everything is evenly laid out. I had lots of excess dough so I decided to get a little creative with it by braiding some and rolling some into tiny balls enough to cover the top. Before placing the baking dish into the already 165°C preheated oven,I brushed the top of the pie crust with beat egg and baked it for 45 minutes.

It looked, smelt and tasted great! And I ate almost half of it by myself.

This pie is perfect for those Sunday brunches and is totally doable.