Chicken Roast and Potato Wedges

Ingredients:

• Chicken pieces (leg and thigh attached) - 5
• Tomato Ketchup - 1 cup
• Salt - 2 tsp
  
• Red chili powder - 2 tsp
  
• Black pepper powder - 1 tsp
  
• Oil - as needed

Method:

1. Heat oil and deep fry chicken pieces, making sure they're tender when you take 'em out.
   
2. Cool completely. They should be at room temperature.
   
3. Mix the spices in ketchup. Coat the pieces with this mixture. Leave in fridge for 6, 7 hours.
4. In a large pan, boil water. Put a strainer on the pan and put the chicken pieces on it, such that they're not touching the water. Make sure the water keeps boiling.
   
5. Steam for 45 minutes. Serve hot.
   

Potato Wedges
Ingredients:

• Potatoes - 6, white, cut into wedges
  
• Mayonnaise - 4 tbsp
• Cayenne - 1 tsp
  
• Salt - 2 tsp
• Black pepper powder - 1 tsp
• Bread crumbs - 3/4 cup
• Olive oil - 4 tbsp

Method:

1. Preheat oven to 375 F.
2. Mix everything together and lay on a baking tray. Make sure the wedges are not overlapping.
3. Turn once after half an hour.
4. Bake for another 30 minutes or until tender.
   
5. Note: Baking time will vary depending on the thickness of the wedges. Thicker they are, more time will be needed to cook 'em, and vice versa.