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SNACKS

Dhebra Kebabs

AN IDEAL SNACK OR BREAKFAST DISH A GREAT FAVORITE, THESE TASTE
JUST DIVINE WHEN BARBECUED
Preparation time: ½ cup corn starch
Soak overnight (optional)
Cooking time: 40 minutes ½ cup tamarind Preparation time: 1-2 slices of bread
Serves 6-8 sauce (optional) 10 minutes soaked in water, until
1 tsp fresh crushed Cooking time: soft, then mashed
You will need: garlic 20 minutes (this helps to bind
Serves 6-8
1 tsp fresh crushed
the meat)
Corn chevdo or corn flour ginger You will need: or minced beef
1 tbsp salt
green chillies
1½ cups maize
1 tsp fresh crushed
500g minced lamb
1 cup cake flour
1 cup fresh fenugreek
1 tbsp fresh
½ cup yoghurt
1 bunch spring
1 tsp carom seeds leaves (methi) cleaned crushed garlic 1 onion diced
CORN IS A HEALTHY GRAIN THAT IS ALSO RICH IN VITAMIN C AND IS ONE 1 tsp sesame seeds and chopped 1 tbsp fresh onions diced
OF THE BEST SOURCES OF DIETARY FIBRE, TOO 1 tsp salt Warm water crushed ginger Freshly chopped
1 tsp oil Cooking oil to fry 1 tbsp fresh coriander
crushed green chillies 1 tbsp oil
Preparation time: 15 minutes or 400g can creamed sweetcorn
Cooking time: 15 minutes Salt to taste
Serves 4 A pinch of turmeric Method
1 tsp fresh crushed green chillies 1 Sieve the maize flour and add the cake flour. Method
You will need: 1 tsp fresh crushed garlic 2 Add yoghurt, carom and sesame seeds, salt, oil 1 Add the garlic, ginger, chillies, mashed bread
½ cup milk
mixture and salt to the minced meat. Mix well.
4-5 tbsp of oil (2-3 tbsp for the can) Freshly chopped coriander to garnish and the tamarind sauce.
½ tsp mustard seeds Sev to serve 2 Take a pinch of the mixture and microwave
6 fresh white corn grated 1 lemon sliced into 4 to serve 3 Mix in the spices and fenugreek leaves. Add a for a few seconds. Taste for salt and adjust.
small amount of warm water at a time to bind it
to a soft dough. Leave overnight. 3 When ready to cook, add the onions, spring
Method 4 Using greaseproof paper, pinch about 1 tsp of onions and the coriander and mix well. Make
small balls out of this mixture.
1 Heat the oil and add mustard seeds. When the seeds start to pop add the grated corn or the dough and pat it with your fingers into a small circle.
canned sweetcorn. To make them less oily dip the small circle into 4 In a shallow pot or frying pan, heat the oil
corn starch before frying (optional). and add these balls. Cover the pan and cook
2 Add the salt, turmeric, chillies, garlic and mix well. over a medium heat. Shake the pan to stir the
5 To check if the oil is hot enough, drop a small balls. When the water dries out, the kebabs
3 Cook on a medium heat for 10-15 minutes, stirring frequently. amount of dough into the oil and if it sizzles and should be ready to serve.
floats to the surface immediately, then the oil is
4 Add the milk, then turn down the heat and simmer for 2-3 minutes. at the correct temperature for frying. Take the 5 Serve with tamarind chutney a green salad
patted dough and gently slide it from the side of and some naan.
5 Garnish with chopped coriander and serve hot with sev and lemon. the pan into the hot oil. After a few seconds press
it gently using a slotted ladle and flick hot oil onto For sheekh kebabs, use the above recipe for the
it. This puffs it up. Turn it over to the other side mixture, but instead of cooking it in a pan,
until golden brown. Remove and drain on a paper cook over a charcoal fire on a skewer. The same
towel. Repeat with remaining dough. Serve hot. mixture can be used to make spicy burgers.

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