Good food

Silvena Rowe’s mag­i­cal mari­nades take the fam­ily favourite to a whole­newlevel

Friday - - Contents - Pho­tos by Aiza Castillo-Domingo

Fri­day’s do­mes­tic diva Silvena Rowe shares her recipes for siz­zling ke­babs.

Tan­dooriveg­ke­babs

Prep time 15 mins plus mar­i­na­tion time Cook­ing time 5 mins Serves 4

FOR TAN­DOORI MARI­NADE, MIX TO­GETHER

1/4 tsp garam masala pow­der 1/4 tsp roasted cumin pow­der Smoked chilli flakes, a pinch Kash­miri chilli pow­der, a pinch 1/2 tsp turmeric pow­der 1 cup thick yo­gurt 1 tsp chick­pea flour 1 tbsp grated ginger 2 garlic cloves, grated A few mint leaves, finely chopped 1 tsp oil

FOR KE­BABS

1/2 cup potato cubes 1/2 cup sweet potato cubes 1/2 cup red pep­per chunks 1/2 cup tomato chunks 1/2 cup onion chunks

1 In a bowl, mix to­gether all the vegetables with the mari­nade. Cover and re­frig­er­ate for 2-3 hours.

2 Mean­while, soak wooden skew­ers in wa­ter for about 30 mins. When ready to grill, re­move the skew­ers from the wa­ter and care­fully thread the vegetables on.

3 Heat a grill or grid­dle pan and cook the skew­ers un­til golden. Turn about 2-3 times to grill them evenly. Serve with salad.

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