Spicy Potato Rice Food

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

SPICY POTATO RICE

Steps:

• Wash the rice and strain.
• In a pan melt butter. Add one by one the following: cumin seeds cardamom cloves and cinnamon.
• Next add 1/2 of the sliced onions and saut0233 for 3 minutes.
• Add rice and fry for another 2 minutes.
• Add 2cups of water and one teaspoon of salt and bring to a boil.
• When it starts to boil reduce to low heat cover and cook for 10 minutes.
• In the meantime in another pan, heat the oil and add the rest of the onions and fry.
• When the onions are soft add the tomatoes and yoghurt.
• Fry till the tomatoes are soft.
• Add potatoes and all the spice powders one by one.
• Add enough salt and fry the potatoes till lightly brown.
• Sprinkle a few drops of water cover and cook till the potatoes are done.
• When the rice is done fluff it lightly and allow to cool.
• Let the potatoes cool too.
• When cool, mix the potatoes and rice nicely coating the rice grains with the spices from the potatoes.
• Garnish with coriander leaves and serve.

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.