Hello Friends ,
Ramdan Mubarak..
Sorry for keeping this blog idle for a long time. Insha Allah , the lockdown brought me back here to share my experiments with you , I have a lot to share with you .
My routine for cooking for this ramdan is spending in kitchen for 2 hours before the Magrib , within that time I used to prepare everything for breaking the fasting. In this Ramdan, I have experimented some dishes which we can prepare within short cooking time.
Arabic Murthabak is a spicy and delicious snack which we can prepare very easily at home , My version of murthabak is slightly different from the original version , but tastes absolutely the same as the authentic Arabian version of murthabak.
Ramdan Mubarak..
Sorry for keeping this blog idle for a long time. Insha Allah , the lockdown brought me back here to share my experiments with you , I have a lot to share with you .
My routine for cooking for this ramdan is spending in kitchen for 2 hours before the Magrib , within that time I used to prepare everything for breaking the fasting. In this Ramdan, I have experimented some dishes which we can prepare within short cooking time.
Arabic Murthabak is a spicy and delicious snack which we can prepare very easily at home , My version of murthabak is slightly different from the original version , but tastes absolutely the same as the authentic Arabian version of murthabak.
Ingredients
Tortilla - 3- 4 (One each for one murthabak, according to how many you want to make)
Oil - 1/2 cup
Note : If tortilla is not readily available for you , then you can use Maida dough and roll it like Roti/Chappathi and use the filling.
Note : If tortilla is not readily available for you , then you can use Maida dough and roll it like Roti/Chappathi and use the filling.
For the filling
Eggs -2
Onions - 2 (Chopped)
Coriander leaves - chopped ( as per your taste)
Garlic - 3 cloves (finely chopped)
Green Chilly - 4 (finely chopped)
Pepper powder - 1/2 tspn
Minced Chicken - 2 Breast piece.
Salt - 1/4 tspn ( as per your taste)
For Minced Chicken
Chilly powder - 1 tspn
Turmeric powder - 1/2 tspn
Pepper powder - 1/2 tspn
Ginger Garlic paste - 1/2 tspn
Lemon Juice - from half of lemon
Preparation
1. Marinate chicken with above ingredients for 1 hour and then shallow fry it and keep the minced chicken ready to use for the filling.
2. Take a bowl and beat the eggs first and then add all the ingredients mentioned for the filling.
3. Once all the ingredients are mixed , add the minced chicken into it.
4. Now the filling is ready .
5. Beat another egg , with a pinch of salt and pepper for an outer covering for our dish.
6. Take one piece of tortilla in a plate , add two spoons of the mixture which we prepared earlier, add one teaspoon of oil , then fold two sides of the tortilla to the centre line,then fold the other two sides to the centre , Now you will get a square shape.
7. Take a non stick pan , switch on in low flame.
2. Take a bowl and beat the eggs first and then add all the ingredients mentioned for the filling.
3. Once all the ingredients are mixed , add the minced chicken into it.
4. Now the filling is ready .
5. Beat another egg , with a pinch of salt and pepper for an outer covering for our dish.
6. Take one piece of tortilla in a plate , add two spoons of the mixture which we prepared earlier, add one teaspoon of oil , then fold two sides of the tortilla to the centre line,then fold the other two sides to the centre , Now you will get a square shape.
7. Take a non stick pan , switch on in low flame.
8. Add 1 teaspoon of oil to the pan , then dip the murthabak in the beaten egg and place it in the pan.
9. Cook two sides for around 6-8 minutes so that the filling will get cooked well. Also don't forget to pour little oil on both sides while flipping the sides.
