My Art of Cooking

Tried and Tested

Mutabaq

Mutabaq is a stuffed pan-fried bread which is commonly found in the middle east, especially Saudi Arabia. The word Mutabaq is derived from Mutabbag which means folded in Arabic. Crispy, flaky and chewy roti stuffed with spiced ground beef and egg filling. Its great for a quick lunch or  dinner and even for Iftar. Its filling, delicious and a complete meal.

Mutabaq 1

Ingredients for dough

  •  3 cups all purpose flour
  • ¾ cup water
  • 1/3 cup oil
  • 1 tsp salt
  • 1 Egg
  • Extra oil

Ingredients for filling 

  • 1 medium onion, finely chopped
  • 1 green chilly, finely chopped
  • 2 tsp ginger, grated
  • 1 tsp garlic, finely chopped
  • 400 gms ground meat
  • 2 tomatoes, finely diced
  • ½ tsp red chilli powder
  •  ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp black pepper
  • 1 cup finely chopped, Spring onions
  • 1 tomato (remove pulp), finely diced
  • ½ green capsicum, finely diced
  • olives optional
  • 3 eggs
  • 1 tspn salt
  • 3 tbsp + for frying

Method

Dough

  1. Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.
  2. Cover and let rest the dough sit for 30 minutes.
  3. Make 6 to 7 equal balls, coat generously with oil to prevent from drying and easy handling.
  4. Cover and rest the balls about 30 minutes for easy rolling.

 Filling:

  1. In a pan, heat oil. Add onions and fry until translucent.
  2. Add green chili, garlic and ginger, sauté for a minute or 2.
  3. Add meat mince and sauté on high heat for 2-3 minutes.
  4. Add chopped tomatoes, chilli powder, cumin powder, coriander powder, black pepper powder and salt. Cook for few minutes until cook through and all the water dries out.
  5. Remove from heat and let it cool.
  6. Lightly beat eggs in a large bowl. Add chopped green onions, diced tomato, capsicum, olives, cheese, and cooked meat mixture. Stir until combined.


 Assembly:

  1. Divide the dough in 7 equal balls
  2. Grease and flatten one ball and roll out the ball into paper thin circle.
  3. Place one potion of the prepared filling in the centre of the rolled out dough and spread it gently leaving approx 3 inches towards the edge .
  4. Gently fold the edges to to seal the filling and form a rectangle.
  5. Gently lift the mutabaq and place on hot griddle. Allow it cook until golden brown spots appear. Drizzle some oil and fry until cooked from one side.
  6. Gently flip, drizzle some oil and cook.
  7. Do not cook it on very high heat as it might burn the mutabbaq.
  8. Take it off the griddle. Repeat the same for all the balls.
  9. Cut and serve hot mutabbaq with any sauce of your choice.

These can be baked as well. After assembling,  bake in preheated oven at 220 till golden brown.

Mutabaq 2

Achari Tarka Daal

achari-tarka-daal

Ingredients:

  • 1/4 cup arhar  daal
  • 1/4 cup chana daal
  • 1/4 cup masoor daal
  • 1/4 cup sabut moong daal
  • 1/4 cup masar daal
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric

Seasoning:

  • 1/4 cup oil or ghee
  • 1/2 cup chopped onions
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry  leaf
  • 1 tsp green chili finely chopped, adjust to taste
  • 2 tsp ginger finely shredded
  • 2 tablespoons cilantro finely chopped (hara dhania)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala

Baghar:

  • 1/4 cup ghee
  • 1 clove garlic, thinly sliced
  • 1/2 tsp cumin seeds
  • 10 curry leaves
  • 4 button chilies

Method:

  1. Mix wash and soak all daals in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
  2. Boil daal with salt, turmeric powder and 3 cups of water on medium heat till tender.
  3. Dal should be soft. If needed add more water.

Seasoning:

  1. Heat the ghee in a saucepan.  Add cumin, mustard, onion, fenugreek and fennel seeds seeds. After the seeds crack, add chopped onions and saute till golden brown.
  2. Add chopped green chili, ginger, salt, mango and chili powder with 1/4 cup of water. Stir for a few seconds.
  3. Pour the seasoning over daal. Mix it well and keep on dum about 10 minutes.
  4. Add cilantro, mango powder, and garam masala cook for about one minute.

Baghar:

  1. Heat ghee or oil add sliced garlic and saute till fragrant add curry leaves, whole red chilli and cumin seeds.
  2. Fry till seeds starts crackling add this baghar  on cooked daal.
  3. Garnish with chopped coriander leaves.
  4. Serve hot with rice or naan

 

Chicken Kathi Roll

chicken-kathi-rollIngredients for the Chicken Stufing:

  • 500 gms boneless chicken, cut in 1-inch cubes
  • 5 tbsp cooking oil
  • 2 red onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp chili powder
  • 1/2 tsp chaat masala
  • 1 tsp Tandoori Chicken Masala
  • Salt to taste
  • Juice of 1/2 lime
  • A handful of fresh coriander leaves, finely chopped
  • 1 cup thinly sliced red onion for garnishing

Ingredients for the Dough:

  • 2 1/2 cups wheat flour
  • 1/2 cup all purpose flour
  • 2 tbsp yogurt
  • 3/4 tsp baking powder
  • 2 tbsp oil
  • 1 tsp salt
  • water to knead

Mix everything and knead with water to form a soft dough. Cover and keep aside for at least  30 minutes.

For the egg coating:

  • 2 eggs, whipped
  • Salt and pepper to taste
  • fresh coriander, chopped

Whip the egg, salt, pepper and coriander together in a bowl and set aside.

Method:

chicken Stuffing:

  1. Heat oil and add the finely chopped onions. Cook on medium heat until translucent and slightly brown
  2. Add the ginger and garlic paste, mix well, add the tomatoes. Mix again, and cook on high heat until the tomatoes are soft.
  3. Add all the powdered spices . Mix well, allow to cook for a minute.
  4. Add the chicken cubes. Stir well till chicken changes its color.
  5. Lower the heat, put a lid on the pan and allow the chicken to cook.
  6. After 10  minutes remove the lid and cook on high heat till the chicken dries.
  7. Garnish with coriander leaves and a handful of sliced onions. Set aside.

Making Chapatis (for roll):

  1. Divide the dough into roundels
  2. Take a rolling board, and roll out a circular disc like a chapati.
  3. Heat griddle and place the chapati on the heated  griddle. Cook one side then flip to cook the other side.
  4. Pour 1 tsp of oil on the griddle and coat the chapati with the oil. Keep aside.
  5. Add 1 tsp of oil on the griddle again and pour a little portion of beaten egg on the griddle. Quickly put a chapati on the egg and allow the egg to set.
  6. Flip the chapati over to the other side (egg side up) and cook till both sides are evenly fried.
  7. Remove the fried chapati from griddle. Keep aside.

Assembling the roll:

  1. Place the chapati (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the chapati.
  2. Place sliced onions,tomatoes, chopped green chillies and green sauce on the chicken cubes.
  3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
  4. Wrap the roll in a foil or butter paper and serve hot with tomato sauce / chilli sauce.
  5. Chicken Kathi roll is ready to eat..

 

Potato and Chicken Casserole

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Ingredients

  • 500 gms boneless chicken breasts, cut into 1/2-inch cubes
  • 5 -6 medium potatoes, cut into 1/2-inch cubes
  • 1 purple onion, cut into cubes
  • 1 red capsicum, cut into 1/2-inch cubes
  • 13 cup olive oil
  • 1  tsp salt
  • 1 1/2 tsp lemon zest
  • 1 tbsp fresh ground pepper
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 8 tbsp hot sauce

 

Topping

  • 2 cups pizza cheese
  • 1 cup diced green onion

Directions

  1. Preheat oven to 500F
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder, lemon zest & paprika.
  3. Add the potatoes and stir to coat.
  4. Add half of the marinade to a greased baking dish and add the potatoes and cubed  onions, stir to coat.
  5. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate about 15-20 minutes .
  6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  7. Last 15 minutes of potatoes, bake chicken and peppers in separate baking dish for 10 minutes.
  8. Once the potatoes are fully cooked add the baked chicken with all the juices.
  9. Lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the chicken with the topping.
  12. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce .

Chicken casserole

Eggplant Pizzas

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Ingredients:

  • 1 Eggplant
  • 3 garlic cloves, finely chopped
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tsp. dried Italian seasoning
  • Fresh basil, chopped
  • 1/3 cup freshly grated Parmesan (optional)
  • 1/2 cup  mozzarella, grated
  • Red pepper flakes

Sauce:

  • 1 tbsp olive oil
  •  garlic cloves
  • 1 can diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano

 Instructions:

  1. Cut the eggplant into slices of about the same thickness. Place on paper towels and sprinkle both sides generously with salt. Eggplants retain a lot of water and this process draws a lot of the water out. Leave for 15-30 minutes. Meanwhile heat oven to 375.
  2. Heat olive oil  and saute finely chopped garlic  just until it becomes fragrant. Add tomatoes, Italian seasoning and oregano and let simmer until thickened.
  3. Cover a baking sheet with foil or parchment paper and spray with olive oil.
  4. Wipe excess water off of the eggplant. Place eggplant on the sheet, brush with olive oil and sprinkle with Italian seasoning. Roast 20 – 25 minutes.
  5. Slice basil  into thin strips. Mix Parmesan and Mozzarella.
  6. When eggplant is done, remove from the oven and top with sauce, basil and cheese mixture.
  7. Set oven to broil. Broil pizzas for 6-7 minutes or until the cheese is melted and slightly browned.
  8. Top with red pepper flakes for that extra kick.

Note:

  • I don’t have fresh basil  leave so I sprinkled dried.
  • You can use fresh mint leaves instead of basil leaves.

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Chicken Fajita and Rice Soup

enchilada-soup-2

Ingredients

  • 1 cup boiled rice
  • 1 cup colored bell peppers, chopped into 1/2-inch pieces
  • 1 cup chopped yellow onion (2 small)
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 1/2 cups chicken broth
  • 1 can diced tomatoes
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 3/4 tsp oregano
  • Salt and freshly ground black pepper
  • 250 gm chicken mince
  • 1/2 can kidney beans, drained and rinsed
  • 1/2 can white beans, drained and rinsed
  • 1/3 cup chopped cilantro
  • 2 Tbsp fresh lime juice
  • Sour cream for serving (optional)

Directions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 3 minutes, add garlic and chicken saute till chicken changes its color.
  2. Pour in chicken broth diced tomatoes and colored peppers.
  3. Stir in chili powder, cumin, paprika, oregano and season with salt and pepper to taste. bring to a boil.
  4. Reduce heat to medium, cover and simmer until chicken has cooked through stir in red beans, white beans and lime juice.
  5. Add the rice to serving bowl, pour soup over rice and sprinkle cilantro.
  6. serve warm with cheese and sour cream if desired.

White Chicken Handi

Ingredients:

  • 1 kg chicken
  • 1 cup plain yogurt
  • 1/2 cup oil
  • 1 tbsp butter
  • 2 onions, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds, crushed
  • 1 tsp black  pepper crushed
  • 1 tsp salt
  • 4 Green chillies finely chopped
  • 1/2 cup cream

For Garnishing:

  • 1/2 bunch fresh coriander leaves, chopped
  • 2-4 green chillies, thinly sliced
  • 1 inch piece of ginger, thinly sliced

Method:

  1. Heat oil in a deep pan or wok. Saute ginger garlic paste.
  2. Add chopped green chillies and sauté. Add chopped onions, mix and sauté for 3-4 minutes or till onions become translucent.
  3. Add chicken cubes with salt, coriander, cumin and fry for 2 minutes.
  4. Add  black pepper, and yogurt, and cook on medium high heat till oil separated.
  5. Add cream and butter . Adjust seasoning. Cover and keep simmer on very low flame about 5 minutes.
  6. Garnish with fresh coriander and serve hot with naan.

Chipotle Chicken Quesadillas

 Chipotle Chicken Quesadilla

Ingredients

  • 3 tablespoons olive oil
  • 1 large red onion, chopped (about 1-1/2 cups)
  • 4 garlic cloves, minced
  • 1/3 cup green pepper, diced
  • 1/4 cup red pepper, diced
  • 1 tomato, seeded and diced
  • 3 scallions, thinly sliced
  • 1/3 cup sweet corns
  • 5-6 tbsp chipotle sauce
  • 2-1/2 cups boneless chicken, thinly sliced
  • 1/2 tsp salt
  • 1 tbsp cumin seeds, roasted and crushed
  • 1 tbsp lemon juice
  • 1/2 cup chopped cilantro
  • 6  flour tortillas
  • 4 cups shredded sharp cheddar cheese
  • Sour cream, for serving (optional)
  • Salsa, for serving (optional)

 Chicken Quesadilla2

Instructions

  1. Marinate chicken slice with chipotle sauce, salt, cumin, and lemon juice for 30 minutes.
  2. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, . Add the garlic and cook 1 minute more. Stir in the marinated chicken. Cook until chicken changes its color and cooked through, stirring often,  Stir in the scallions, red peppers corn and cilantro. Keep warm.
  3. Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp. Flip the tortilla over, then sprinkle  the cheese evenly over top, Spread a  chicken mixture over half of the tortilla, fold the tortilla over to cover the filling and form a half-moon shape.
  4. Cook until the tortilla is crisp and golden and the cheese is melted. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream, salsa and lime wedges, if desired.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

Yummy chicken legs grilled until moist and tender with a crispy browned surface. So simple but it allows the original chicken taste to come through with a touch of spicy and tangy flavor.

It can be a very good side dish or can be served in hi teas.

INGREDIENTS

  • 8 chicken drumsticks or 4 whole chicken legs (skinless)
  • 1 cup plain yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 1 tsp all spice powder
  • 1 tsp paprika
  • 1/2 tsp red chilly powder
  • 1 tsp salt or per taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Freshly ground pepper, to taste

PREPARATION

  1. In a large bowl, mix together the yogurt, garlic, ginger, lemon juice, all spice powder powder, paprika, red chilli powder,cumin and coriander, salt and pepper.
  2. Make a few incisions into each piece of chicken. Add chicken to yogurt mixture and toss to coat. Cover and let marinate, in fridge, about 4 to 8 hours.
  3. Preheat grill to medium high. Oil grill.
  4. Add chicken to grill. Reduce heat to medium. Cover. Grill chicken drumsticks until cooked through, juices run clear and meat no longer pink, turning frequently, about 20 to 25 minutes, depending on thickness of drumsticks. If using whole chicken legs, grill about 35 to 40 minutes.
  5. Enjoy  with yogurt sauce. 🙂

Achari Murgh

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