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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 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.


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..


White Chicken Handi


  • 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


  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.

Beef Enchiladas

Beef Enchiladas


  • 500 gm ground beef
  • 2 tbsp vegetable oil
  • 2 medium onion, chopped
  • 1 tsp minced garlic
  • 1 green chilli finely chopped
  • 1 can red beans
  • 1 can 400 gm chopped tomatoes or 1 1/2 cup fresh tomato puree
  • 1 bay leaf
  • 1 tsp coffee diluted with water
  • 1 tsp red chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp lemon juice

For Serving

  • Enchilada Sauce
  • sour cream
  • sliced or pickled jalapenos
  • 3 green onions
  • grated cheddar cheese
  • grated mozzarella cheese
  • 10 tortillas(store bought or homemade)


  1. Heat the oil in a large, heavy bottomed pot and saute’ the onions until translucent
  2. Add the garlic, pepper and bay leaf, stir for a minute add the ground beef and cook until browned.
  3. Add the red chilli powder, cumin, coriander, salt and lemon juice, stir to combine.
  4. Stir in the beans, tomato sauce, and diluted coffee; mix well.
  5. Bring chili to a boil then reduce heat and simmer on low heat for 30 minutes, stirring often. Adjust seasonings according to your taste preference.
  6. When done remove bay leaf and set aside.

To Assemble:

  • Preheat oven to 400° F. Pour 1/2 cup enchilada sauce in the bottom of a 9×13 baking dish;  coated with cooking spray. set aside.
  • Lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center, top sliced jalapenos. Roll the tortilla and place seam side down in prepared baking dish.
  • Repeat with remaining tortillas and beef mixture.
  • Pour enchilada sauce over filled enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly.
  • Let stand 10 minutes. Sprinkle with 3 sliced green onions; serve with sour cream.

Quick chicken curry

quick chicken curry


  • Chicken 1/2  kg
  • Onion chopped 2 medium
  • Oil 1/3  cup
  • Ginger garlic paste 1 tsp
  • Salt 1 tsp
  • Chili powder 1  tsp
  • Turmeric ¼ tsp
  • Tomato puree  1/2 cup or(2 medium tomatoes blended)
  • Lemon juice 1 tbsp
  • Yogurt whipped ½ cup
  • Garam masala powder ½ tsp
  • Roasted and crushed cumin seeds 1 tsp
  • Coriander leaves 4 tbsp
  • Green chilies 4 tbsp cut into halves
  • Ginger Julian 1 tbsp


Heat oil add in chopped onions fry till light golden add ginger garlic paste with chicken, fry well, add salt, turmeric and chili powder with ½ cup water, cover and cook till chicken tender, add yogurt, tomato puree, fry well till oil comes on top, lastly add garam masala powder, cumin, chopped coriander, green chilies and sliced ginger. Serve hot
Quick chicken curry

Quick chicken curry



  • Boneless fish ½ kg (Cut in to 2 piece)
  • Onion 2 (Cut in to square piece)
  • Tomato 2 (Cut in to square piece)
  • Capsicum 2 (Cut in to square piece)
  • Ginger / Garlic 1 tbsp
  • Chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Salt 1 ½ tsp
  • Oil (for frying) ¼ cup
  • Curd 2 tbsp
  • Vinegar 1 tbsp
  • Corn flour 1 tbsp
  • Cream 2 tbsp
  • Orange color Pinch


  • Chat Masala ½ tsp
  • Coriander leaves few

1. Marinate the fish with all the ingredients for 10 minutes.
2. Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ¼ cup oil.
3. Serve sprinkled with chat masala & coriander leave.


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