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Breakfast Dinner ifthar snacks Kids meals Snack Uncategorized

Mutabbaq or Martabak

Mutabbaq or Martabak is a Saudi traditional street food. Its very simple, easy recipe . Its kind of Indian stuffed bread. My recipe has a twist. I used the store bought mutabbaq leaves. and filling recipe is not traditional. I have given Indian touch to them 🙂 Its best for breakfsts, lunch box , snack time as well ifthar.

Traditionally this dish is prepared by kneading dough using all purpose flour, then cooking minced meat, cool them and add egg , then fill in the thinly spread bread and cook on a pan. Will post this traditional method too, next time.

Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients :

Chicken – 500 gms, boneless , minced

Onion – 2 large. finely chopped

Carrots, beans – 1/2 cup, finely chopped ( optional)

Ginger garlic paste – 1 teaspoon

Turmeric powder – 1/4 th teaspoon

Garam masala powder – 1/2 teaspoon

Pepper powder- 1 teaspoon

Coriander leaves – few, finely chopped

Eggs – 3

Salt – to taste

Mutabbaq leaves/ spring roll leaves – 8

Butter – 4 tablespoon

All purpose flour – 2 tablespoon ( to make glue)

Method :

Heat a pan, add 1 tablespoon of oil, add finely chopped onion and saute till soft. Add ginger garlic paste. Saute till raw smell goes. then add veggies (optional), minced chicken, salt, pepper, garam masala powder, turmeric and saute well. Close the lid and cook chicken till done. Do not add water, as chicken leaves its moisture. Switch off the flame. Let the masala cool down and keep aside. ( Make sure its completely cooled down)


Note : If you already have any samosa masala filling , then can use it instead of preparing the above filling.

In a bowl, whisk eggs, add little salt, pepper, coriander leaves, cooled chicken masala and mix well.

In a small bowl, add little water to all purpose flour and mix well to form a thick lump free paste just like how you do for samosa.

Note: You can prepare the mutabbaq sheets by kneading all purpose flour, salt and oil to form a soft dough. Then roll thin breads of this dough like chapati and place the filling in middle, fold the sides to form a square shape.

Take a mutabbaq/ or spring roll sheet. place the egg mix on the sheet in square shape. Apply the all purpose flour paste on the all the sides . place another sheet on them and press it on the sides.

Grease some butter on the heated pan, cook the mutabbaq on both sides till light brown.

Cut them into smaller squares.

Chicken mutabbaq is ready to serve. You can prepare the filling with any meat.

We have a collection of other Ifthar snacks . Try these delicious recipes and enjoy with family 🙂

Dinner Lunch Salad / chutney / dip Uncategorized

Chicken oats soup

Some healthy and easy soup recipe for Ramadan as well as for other days is here. I have already posted our traditional Fenugreek rice porridge in coconut milk- Metthero kanji recipe. We even like to have this oats soup instead . Its easy, simple. You can skip the chicken and chicken stock cube to make it veg oats soup. Seson it with your favorite spices and enjoy.

Cooking time : 20 minutes

Serves : 4

Ingredients :

Chicken – 2 bone in pieces ,

Onion – 1 small, finely chopped

Ginger garlic green chilli paste -1/2 teaspoon

Vegetables – 1/2 cup chopped ( carrots, beans, sweetcorn etc )

Chicken stock cube – 1

Oats – 2 tablespoons

Water – 3 cups


Heat a pot or cooker, add 1 teaspoon oil, add onion , saute till translucent. Then add ginger garlic green chilly paste. Saute till raw smell goes. Then add mixed veggies, chicken, 1 cup of water and cook till chicken is done.

Remove the chicken, separate the bone and shredd the chicken. Keep aside.

To the same pot, add chicken stock cube and mix well. Then add oats, 2 cups of water, mix well. Let it cook for 5 minutes on slow- medium flame.

Check for seasoning. Add pepper powder and salt if needed. Add the shredded chicken. Garnish with spring onion & serve.

Note :

Add 1 teaspoon each soya sauce and vinegar to give a Chinese twist to this soup.


Also have a look at our Ramadan post as well as Soups & Salad recipes collections.

ifthar snacks Snack Starters Uncategorized

Thread chicken|Chicken screwdriver

This chicken starter/snack is crunchy outside and juicy inside. Its best for ifthar as well as starters. Its simple, easy and yummy recipe. I have marinated the chicken stripes in spicy masala. Its completely optional. You can just add pepper and salt to season the chicken and proceed with the method.

Cooking time : 20 minutes

Ingredients :
Chicken marination :

Boneless chicken – 500 gms

Red chilly powder – 2 teaspoons

Turmeric powder – 1/2 teaspoon

Salt – to taste

Ginger garlic paste – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Lime juice – of 1/2 lime
For coating :

Eggs – 2

Samosa sheets – 1 packet

Method :

Clean the chicken and cut them into stripes. ( Note: I have cut into short thin stripes. You can also cut into long stripes). Add all the ingredients mentioned under Marination into a bowl , mix well and marinate the chicken stripes.

Cook the marinated chicken in cooker or open pan till its cooked. Remove the chicken and cool them. Insert toothpick ( if short stripes) or bamboo skewers ( if long stripes) into the chicken and keep aside.

In a bowl , whisk the eggs well.

Cut the samosa sheets ( or spring roll sheets ) into thin stripes using knife or scissor, holding all together in a stack.

Dip the chicken in the egg and roll over the samosa stripes well. Press the coated chicken gently with fist. Follow these steps for all the chicken stripes and deep fry on medium flame till golden brown.

Crunchy chicken screwdriver is ready to serve with favorite dip.

Also check our other Ifthar snacks.

ifthar snacks Snack Starters Uncategorized

Chicken Bites / Chicken Pops

Chicken bites or chicken pops is yet another snack that can be prepared for ifthar . It is also called ‘toothpick chicken’ as the ingredients are pricked into the toothpick before frying. Eating tip – Pop the entire chicken bite at once into the mouth to relish the real taste of it.

Check our blog for a variety of  ifthar ideas



  1. Chicken boneless – 50-100 gms
  2. onion – 1 medium (cut into chunks)
  3. potato – 1 small
  4. egg – 1
  5. maida/ all purpose flour – as needed
  6. bread crumbs – as needed
  7. Green masala paste (optional) – 1 teaspoon
  8. pepper – 1 teaspoon
  9. turmeric powder – 1/5 teaspoon
  10. salt
  11. oil

Method :

Step 1 : Cook chicken with pepper, turmeric  and salt.Once cooked, cut it into bite / chunk size pieces. Peel and Cook Potato with salt. once cooked, cut potato also into bite/chunk size pieces.

Step 2 : (Optional) Apply  Green masala paste to chicken pieces ( this is to make it spicy).If you don’t have green paste , just make a paste of 1 greenchilly, ginger-garlic paste (1/5 teaspoon) , 1/4 teaspoon coriander powder, 3-4 mint and coriander leaves.

Step 3: Take a toothpick . Prick chicken , onion , potato into it.

Step 4 : Break open an egg into a bowl and whisk it. Take a little maida and breadcrumbs in separate bowls. Dip the pricked chicken pops into egg; then dust it with maida. Then again dip it in egg and roll it over breadcrumbs


Step 5 : Heat enough oil in a kadai.When it is hot, deep fry the chicken pops until golden brown on all the sides.


The Chicken pops / chicken bites are ready!!! Serve it with your favorite dip.

also, Check our collection of Ifthar snacks and other Snacks recipes !



5 ingredients recipes Lunch Quick meals Uncategorized

Fenugreek rice porridge in coconut milk- Metthero kanji

Fenugreek rice porridge in coconut milk which is known as meththero kanji in Beary language. It’s a healthy, simple rice dish made with rice, coconut milk and fenugreek seeds which is called as meththe in Beary. Its especially made during Ramadan , to have after ifthar, but also recommended during post delivery because of its highly nutritional values.

Here is a small description about our beary community. 🙂

Beary is a community concentrated mostly along the Coastal Dakshina Kannada, Karnataka state, India. It has its own unique traditions and distinct cultural identity.

The language spoken by Bearys is Beary Baashe. The language has high influence by the Arabic and also has words derived from Tulu ( local language of mangalore), Malayalam and Tamil. The beary cuisine is highly influenced by the Southindian cuisine. A few traditional popular dishes are Pinde ( steamed rice dumplings), Syame ( idiyappam), Guliyappa ( paniyaram), Poo-pole( near dosa) etc.

We are called as Bearys 🙂

Coming back to recipe, thengero kanji is very simple and one pot meal.

Preparation time : 10 minutes

Cooking time : 15 minutes

Serves : 4

Ingredients :

Jeera rice – 1/2 cup

Water- 2 cups

Fenugreek seeds – 1/2 teaspoon

Coconut milk – 1/2 cup , thick

Salt – 1/2 teaspoon

Method :

Soak the fenugreek seeds in water for 10 minutes.

In a cooker, add washed and drained jeera rice, water, fenugreek seeds, salt and cook on medium – high flame for 4-5 whistles. Let the pressure settle. Open the lid and stir the porridge.

Then add coconut milk , let it boil for 5 minutes on low flame.

Serve hot with pickle, vegetable poriyal.

You can also add a teaspoon of ghee to the porridge and stir, before serving to enhance the flavour.


This porridge can be prepared without fenugreek seeds too. Which is known as “thengero kanji” aka rice porridge in coconut milk. Thenge is coconut in beary. Recipe remains same without fenugreek seeds.


Check our Ramadan post for variety of ifthar snacks, drinks, desserts.

Dessert Uncategorized

Fruits custard

An easy and delicious dessert ever is the classic custard. Adding fruits to this creamy delicious custard fits all occasions, be it ifthar or get togethers.

Cooking time : 10 minutes

Ingredients : 

Milk – 1.5 cups + 0.5 cup ( total 2 cups/500 ml)

Custard powder – 2 tablespoons

Sugar – 6 teaspoons, or as per your taste

Fruits – 1 cup finely chopped ( apple, banana , pomegranate etc )

Method : 

In a bowl, add custard powder to 0.5 cup of milk and stir well to form a lump free smooth cream.

Heat 1.5 cups of milk in a pan. When it reaches the boiling point , add sugar and stir.

When the milk starts boiling,  lower the flame and add the prepared smooth cream.

Keep stirring for few minutes till the custard thickens.

Switch off the flame. Let it cool to room temperature.

Keep the custard in refrigerator for half n hour or more.

Add chopped fruits to the chilled custard and serve 🙂

Please have a look at our other Easy desserts collection as well!