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Archive for the category “Ramadhan Delights”


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



  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.


  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.


  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


Chicken Stuffed Potato Cutlets

Stuffed potato cutlets

Ingredients for stuffing

  • 1 cup chicken mince
  • 1 tablespoon oil + for shallow frying
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped ginger
  • 1 medium onion, finely chopped
  • 1 medium tomato, chopped
  • 3/4 tsp salt
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon lemon juice
  • ¼ cup finely chopped fresh coriander
  • 1 teaspoon garam masala powder

For potato layer

  • 5 medium potatoes, boiled, peeled and mashed
  • 2 teaspoons cornflour
  • 1 tsp salt
  • 1 tsp black pepper, powder
  • 1 egg
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons semolina

1. Heat oil in a nonstick pan. Add garlic and ginger and sauté for one minute. Add onion and sauté till light brown in color.
2. Add tomatoes and sauté for two to three minutes. Add salt, turmeric, red chilli powder, roasted cumin powder, coriander powder, pepper and mix well.
3. Add chicken mince and mix well. Add ½ cup water and sauté till the chicken is cooked and the mixture is dry. Add vinegar, coriander and garam masala powder and mix well. Allow to cool.
4. Add salt, pepper and corn flour to the potato and mix well.
5. Take a portion of the potato mixture and flatten it out on your palm. Place a portion of the chicken filling in the center and shape into a patty.
6. Take semolina in a plate add the breadcrumbs, season with salt and pepper and mix.
7. Break eggs in a bowl add salt pepper and whisk well.
8. Dip the cutlets in the eggs then coat in the crumb mixture.
9. Shallow fry the cutlets in oil till golden brown and crisp on both sides.
10. Drain on absorbent paper and serve hot with tomato ketchup.

Strawberry Puff Tartlets

Strawberry puffs

For vanilla pastry cream


  • 1 cup milk
  • 1/4 cup sugar
  • 2 1/2 tbs cornstarch
  • Pinch of salt
  • 2 egg yolks, lightly beaten
  • 2 tbs unsalted butter
  • 1 tsp vanilla extract


  1. In a heavy-bottomed saucepan simmer milk. Meanwhile In a medium-sized heatproof bowl mix the sugar, salt, cornstarch and egg yolks together.
  2. Gradually add the hot milk to the sugar mixture, whisking constantly.
  3. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture boils and thickens about 2 minutes.
  4. Remove the saucepan from the heat and stir in vanilla extract and butter. Mix until the butter melts.
  5. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a crust.
  6. Refrigerate until chilled, at least 2 hours or up to 2 days.
  7. Whisk before use.

Make the Puff Pastry Rounds:

Puff pastry squares 8

  1. Preheat the oven to 400°F.
  2. Arrange puff pastry squares on baking sheet. Fold the corners of each square into the center, press gently.
  3. Prick the center with fork to prevent from puffing.
  4. Bake for 10 to 12 minutes or until golden brown.
  5. Press down the center if it puffs up. Cool completely

Finish the tartlets:

  1. Fill the center with cold pastry cream. Top with strawberry.
  2. Dust generously with confectioners’ sugar before serving.

Strawberry puffs

Tandoori Chicken Boti


  • Chicken boneless ½ kg
  • Green chilies ground 6
  • Salt 1 tsp heaped
  • Coriander leaves ground 1 tbsp
  • Corn flour 1 tbsp
  • Ginger garlic paste 1 tbsp heaped
  • Crushed red pepper ½ tsp
  • White pepper ½ tsp
  • Mace ground ¼ tsp
  • Nutmeg ground ¼ tsp
  • Cheddar cheese (grated) 2 tbsp
  • Fresh cream 3 tbsp


  1. Marinate chicken cubes with white pepper, ground green chilies, ground mace, ginger garlic paste salt, ground nutmeg, coriander leaves, fresh cream, corn flour, cheddar cheese and crushed red pepper for 2 hours.
  2. Thread the chicken cubes into skewers and grill or bake In a preheated oven 180 degree C for 20 minutes.
  3. Lastly put a burning coal with chicken cubes on silver foil. Drop some oil on coal, cover for 1 minute and serve.


Chicken Tikka Chunks


  • Chicken mince 750 gram
  • Bread slices 4
  • Milk 1/4 cup
  • Onion 1
  • Ginger Garlic paste 1 tbsp
  • Salt to taste
  • White pepper 1 tsp
  • Whole spice powder 1/2 tsp
  • Cumin seed 1/2 tsp
  • Chili powder 1 tsp
  • Soya sauce 1 tsp
  • Mustard paste  1/2 tsp
  • Chicken powder 1/2 tsp
  • Green chili 2
  • Egg 1
  • Oil 1/4 cup
  • Fresh Coriander 1/4 bunch
  • Cheddar cheese 1/2 cup
  • Coal 1 piece


  1. Soak bread slices in milk.
  2. Combine mince, green chili, onion, salt, coriander, mustard paste, chicken powder, soya sauce, ginger garlic paste, chili, whole spice powder, egg, bread, oil, cheese, white or black pepper, cumin seeds in food processor and process  together. Make a fine smooth mixture.
  3. Grease a square or rectangular baking dish and pour the  mixture, level it with a back of spoon.
  4. Bake at 150 degree  in pre-heated oven about 10 to 12 minutes, be careful don’t over bake it.
  5. Give a smoke of coal and cut into small chunks.
  6. Serve with your favorite dip or use in making some other dish or salad.

Buffalo Chicken Potato Skins


  • 4 medium baking potatoes
  • oil for brushing
  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup hot sauce
  • 2 tablespoons butter, melted
  • salt and pepper to taste
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella cheese
  • 2 green onions, sliced
  1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
  2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
  3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
  4. Mix the hot sauce and the melted butter and then mix in the chicken.
  5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
  6. Broil until the cheese has melted, just a few minutes.
  7. Serve while still warm, garnished with green onions and chilli sauce for dipping.

Chicken Stick Boti


  • Chicken 500 grams
  • Yogurt 2 tbsp
  • Cream 2 tbsp
  • Crushed red chillies 1 tsp
  • Crushed black pepper 1/2 tsp
  • Chopped green chili 1 tsp
  • Cumin seeds 1 tsp roasted and crushed
  • Cornflour 1 tbsp
  • Salt 1 tsp level
  • Papaya 1 tbsp
  • Lemon juice 2 tbsp
  • Butter 4 tbsp
  • Shashlik stick as required


  1. Marinate the chicken with yogurt, cream, crushed red chillies, black pepper, cornflour, green chillies, salt, papaya and lemon juice. Leave for 20 minutes.
  2. Now thread the chicken pieces on the skewers.
  3. Melt the butter in a frying pan and fry the chicken pieces from both the sides for 10 minutes on a low flame.
  4. Serve hot with BBQ sauce

Kachay Qeemay kay kabab


  • Mince ½ kg
  • Ginger garlic paste 1 tsp
  • Salt 1 tsp
  • Whipped yogurt (thick) 3 tbsp
  • Ghee 1 tbsp
  • All spice 1 tsp heaped
  • Brown onion ground 2 tbsp
  • Roasted gramflour 4 tbsp
  • Cumin seeds 1 tsp, roasted and crushed
  • Coriander seeds 1 1/2 tsp, roasted and crushed
  • Green chilies chopped 4
  • Coriander leaves chopped 4 tbsp


  1. Mix together ½ kg mince, 1 tsp ginger garlic paste, 1 tsp salt, 3 tbsp whipped yogurt, 1 tbsp ghee, 1 tsp all spice, 2 tbsp ground brown onion, 4 tbsp ground roasted gram flour , 4 chopped green chilies, cumin and coriander seeds and 4 tbsp chopped coriander leaves.
  2. Leave it to marinate for half an hour.
  3. Make into small seekh kebabs and shallow fry on griddle or frying pan on low flame in ghee.
  4. Serve garnished with onion rings and lemon wedges.

Chicken Tikka Samosa


  • Chicken finely chopped ½ kg
  • Ginger Paste 1 teaspoon
  • Garlic Paste 1 teaspoon
  • Green Chilies 4
  • Black Pepper ½ teaspoon
  • Salt As per taste
  • Tikka Masala Powder 1 teaspoon
  • Garam Masala Powder ½ teaspoon
  • Chopped Onion 1 Large
  • Fresh Coriander As per taste
  • Fresh Mint As per taste
  • Oil 1 tablespoon
  • All-purpose Manda Patti for Samosa Filling

Saute chopped chicken in 1 tbsp by adding ginger paste, garlic paste, green chilies and salt. Once done, set aside and let it cool. In another pan, sauté chopped onions for a few minutes. Then add cooked chicken, tikka masala, black pepper and garam masala powder. In the end, sprinkle coriander and mint.
Use the all-purpose patti to make the samosas. Fry samosa till golden brown.


Chaat Papri


  • Refined flour 1 cup
  • Semolina  1 tbsp
  • Salt 1/4 tsp
  • Cumin seeds 1/2 tsp
  • Vegetable oil 1 tbsp
  • Vegetable oil for frying

To Serve:

  • Potatoes, boiled, cubed ½ cup
  • Chickpeas  boiled ½ cup
  • Tamarind chutney ¾ cup
  • Mint chutney 4 tbsp
  • Yoghurt , beaten 1 cup
  • Chaat masala to taste


  1. Sieve the refined flour, semolina and salt together.
  2. Add hot oil into the mixture and shake well. Knead with sufficient water to make a smooth dough.
  3. Divide the dough equally into tiny balls.
  4. Roll each out into a very thin disc, 1½ “in diameter. Pierce each with a fork so that it doesn’t puff out while frying.
  5. Keep aside for 30 minutes in the open air.
  6. Pour the cooking oil into a wok; deep-fry the discs on a medium flame till becomes crisp and golden.
  7. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
  8. Arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yogurt and chaat masala to taste.

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