The Big Sweet Tooth: Sausage Potato Roast

Just last week, I had written about Azza starting nursery but then as it happened, the rules get relaxed and she gets an admission into KG1! Tomorrow would be her first day at school, InShaAllah... She is just so excited about the uniform, white socks and black shoes, back to ranting about her "Barbie" bag, her lunch box and her water bottle. I hope the excitement continues and does not sizzle down after the start, hehe... This reminds me that at her age, Rasha had started going to playschool and was quite used to the schedule of waking up but Azza is pretty raw in that case. Just keeping my fingers crossed and hoping to see how she adjusts to her new phase in life... Only goes to remind how soon children grow up, sigh...

Another one today for the lazy dinner... how nice it feels to get out of the kitchen in less than one hour when you have had a dreadful day braving the traffic, slogging at work and all your muscles ache that you don't want to cook at all! Unfortunately, somehow during weekdays, my heart does not allow me to order in takeaways when I feel I can cook with whatever is there in the pantry! However, during weekends, it is a different case, I would prefer not to cook! Hehe... This quick roast is delicious with some rotis or bread even, so easy to whip up and quick to finish as well...

Sausage Potato Roast

Serves 4

Ingredients:

2 medium potatoes

1 tbsp oil

1 tsp mustard seeds

2 medium onions, minced

2 green chillies, chopped

1 tomato, chopped

1 x 70 gm sachet tomato paste

1/2 tsp turmeric powder

1/2 tsp paprika powder

2 chicken stock cubes

1 packet chicken franks, sliced

Salt to taste

Coriander leaves for garnish

Method:

Pressure cook the potatoes for one whistle. Drain, peel off and slice into thin pieces. Set aside.

Heat oil in a saucepan and splutter the mustard seeds. Add the onions and chillies and saute till soft. Add the tomatoes and the tomato paste and cook till the tomatoes get mashed. Add the turmeric, paprika and stock cubes and cook for a couple of minutes. Add in the sliced sausages and mix well to coat. Cook for around 5 minutes on low flame, add water if required. Now add the sliced potatoes and mix well again to ensure that the masala is completed coated.

Adjust salt at this stage - this is because of the stock cubes! Garnish with coriander leaves and devour with some hot chapathis or just some bread, to make it even more lazier!!!