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This recipe was something I tried out during this Ramadan. These kababs are not grilled but rather fried and are really easy to make. They are absolutely delicious and very filling. Try having these with yogurt for dipping, and a small salad. Yummy!

• 2 cups of flour
• 1 tsp of yeast
• 1/4 cup of warm water
• 1 tsp of sugar
• 1 tsp of flour
• In a large bowl, add the flour and set aside.
• In a small bowl, add the warm water, yeast, sugar, and flour. Mix well and keep in a warm place for about 20 minutes. The yeast mixture will be ready when has risen by about an inch.
• Now it is time to add the yeast mixture to the flour. Slowly add in the water. Your batter should be very thick. If it isn’t thick you can add flour by the tablespoon until it is very thick.
• Set aside the flour mixture in a warm place for 30 minutes.

• 1/2 cup finely chopped onion
• 2 cloves of grated garlic
• 1/2 cup finely chopped tomato
• 1/2 cup finely chopped bell pepper
• 1 bunch of finely chopped cilentro (kuzbara)optional
• 1/4 cup of grated carrot
• 1/4 cup of grated potato
• 500 grams (1 pound) of minced beef or lamb or chicken
• 1 egg
• Add all of the above ingredients in a large bowl and mix very well.  Keep this mixture aside until the batter has risen.

Method:

1. Now  add the vegetable and meat mixture to the batter. Mix it very well.
2. Heat a  deep frying pan with enough oil to fry.
3. You will need two dinner (tablespoons) to make the kabobs. With one spoon you will scoop up the kabab mix and the other spoon will be used to scoop off the kabab mix into the oil.
4. Fry the kababs on low heat to cook the inside and then turn the heat to medium to brown the outside. This takes about five to seven minutes to cook one batch of kababs. Drain on paper towels and keep warm.

Here is a comfort food that is sure to fill you up. It is quick to make and the kids like to eat it. I make this for sehri during Ramadan because it is very filling.

Fried Egg Sandwich

Fried Egg Sandwich (makes 1)

• 2 slices of bread
• Kraft cream cheese spread
• thinly sliced tomato
• 1 fried egg

1. Toast your bread and as soon as it is toasted spread on the cream cheese, as much as to your liking.
2. Top with the fried egg and the tomato slices.
3. That’s it! Enjoy!

• 250 grams urad(white) dal (soaked overnight)
• 1/2 tsp turmeric  powder
• 1/2 tsp garam masala powder
• 1/2 tsp red chilly powder
• 1/2 tsp cumin or jeera powder
• 1/2 tsp cream (optional)
• Salt to taste
• oil in which to fry the pakodas

• 1/2 tsp cumin or jeera seeds
• 2 large onions (peeled and sliced)
• 1 large tomato (diced)
• 4 green chillies (diced)
• 1 tsp ginger-garlic paste
• 2 tbsps cooking oil
• 1 cup water

1. In a bowl, mash the soaked urad dal into a fine paste, and add the salt, turmeric, garam masala, jeera powder, red chilly powder and cream to it, mixing well.
2. Pour an adequate amount of cooking oil into a kadhai, and allow it to heat on a medium flame.
3. In the meantime, roll the urad dal mixture into small balls using your hands — one spoonful of the mixture should be enough for one ball. When the oil is hot enough, deep-fry these balls in the saucepan till they are golden-brown, then drain out the oil. Your pakodas are now ready.
4. In another kadhai heat the two teaspoons of cooking oil. Add the jeera seeds, and then the chopped onion. Fry the onion till golden brown. Add the ginger garlic paste and fry a little longer. Then add the chopped tomato.
5. Add in the green chillies and the fried pakodas. Stir very well, mashing the pakodas a bit, so the mixture has an even consistency. Add about one cup of water to the gravy; if you want the gravy to have a thinner consistency, add some more.
6. Bring the mixture to a boil, allowing it to simmer for 10 minutes. Then serve piping hot, along with rice or chapattis.