1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground chilli powder
1/4 teaspoon black pepper
Mix the ingredients well in a small bowl ready to sprinkle
over your hot potato wedges.
Light sour cream dip
150 grams light sour cream (full-fat
can be used if desired)
1/2 lime or lemon, juiced
1/4 bunch chives, finely chopped
Salt and pepper to taste.
Mix all the ingredients together and serve in a small bowl.
Diba prefers to use a light
olive oil when frying. It can be reheated 6 or 7 times as long as it is never overheated and burnt. To store the oil, wait
until it cools down completely and tip into a glass jar. Screw on a cap and store in a cool, dark place. Keeping the oil in
a cool, dark storage place which will maintain its freshness and shelf-life.
Tip: I emphasise the importance of
safety in the kitchen particularly when using hot oils for deep frying. Never fill your saucepan more than three-quarters
full of oil, never over heat the oil and do not put too many potato wedges in the hot oil at any one time. Oil bubbling over
will cause a fire.
QUOTE:Subdue fate by exerting human strength to the maximum; and if, when the effort has been
made and success is not achieved, no one else can be blamed. (HITOPADESA on SUCCESS)