Mfarakeh (Potatoes & Eggs) - Palestinian#EatTheWorld

Mfarakeh is a Palestinian Dish which is just fried potatoes with scrambled eggs. Crispy potatoes, creamy eggs, and a dash of spices make this an easy breakfast or an easy lunch. It's good and filling and you can never go wrong with eggs.

Serves 2 
Ingredients
2 Medium Potatoes- peeled & cut into small cubes
3 Eggs
Oil - as required for frying the potatoes
Pinch Bezar Spice - Homemade
Pinch Paprika
Salt & Black pepper to taste

Method
Heat oil in a skillet then add potatoes, continue with occasional sautéing and until potatoes turn more golden brown. This will take up to 10 to 12 minutes. 
Then remove most of the oil. Now add all the spices with salt and mix well.
Lightly whisk the eggs and add over potatoes, stir and mix well integrating the potatoes with the eggs. Turn the heat off once eggs look fully cooked. 
Sprinkle of chopped coriander on top of it and serve it.
Labels: Brunch, Palestine, Middle Eastern, Eat The World, Potato, Eggs 

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Check out all the wonderful Palestinian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
  • Whole Chickpea Hummus (Musabaha) by Amy’s Cooking Adventures
  • Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bite by Culinary Cam
  • Mfarakeh (Potatoes & Eggs) - Palestinian by Sneha’s Recipe
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    Mixed Flour Instant Bhatura#BreadBakers

    Bhatura is a leavened fried bread from the Indian cuisine and is served with Chickpeas gravy.  Bhatura or Bhature (plural) is one of the most popular Punjabi recipes. I have already posted a Yeasted Bhatura recipe. There is also another bhatura recipe that is made with yogurt. Will share that recipe too soon.

    Ingredients
    3 Cups All Purpose Flour
    ½ Cup Whole Wheat Flour
    2 Tablespoons Fine Rawa
    ¾ Teaspoon Salt
    2 Tablespoons Ghee
    ¾ Cup + - Club Soda  
    Method
    In a bowl take the whole wheat flour, all purpose flour, fine rawa, salt and ghee, mix all the ingredients well. Now add the club soda little by little, knead it into a soft dough.
    Cover the dough and let is rest for at least 30 minutes.
    For Frying The Bhatura
    In the meantime as the dough is resting, place a deep frying pan/kadai with oil, let it heat on medium low flame.
    After 15 minutes take the dough, divide it into round ball according to size of the bhatura you would like. 
    Shape into round balls and roll them into 5 to 6-inch thick circle discs, I used a round cutter to make all the bhatura's same size.
    The same way as you would fry pooris, the oil has to be moderately hot. Use medium to medium-high flame while frying. 
    These will take a bit longer to fry than pooris, fry them till golden.
    Drain them on kitchen paper napkins to remove the excess oil.
    Continue to fry each bhature this way.
    Serve the bhatura hot with any of the below chickpea recipes.
    See here other Chickpea Recipes
    Chole
    Chole Sabzi
    Pindi Chole 
    White Kadala Curry 
    Labels: Instant Mixes, Bread, Bread Bakers, Fried Breads, Indian, Whole Wheat Flour, Fine Semolina
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient.


    Mixed Flour Instant Bhatura from Sneha's Recipe
    Trini Fry Bake from Food Lust People Love
    Tangzhong Doughnuts from Karen's Kitchen Stories
    Banh Tieu from Magical Ingredients

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    Keto Microwave Blueberry Muffin#SundayFunday

    This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
    It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

    Serves 1
    Ingredients

    30 grams Almond Flour
    ½ Teaspoon Baking Powder
    1 Egg
    15 Grams Butter - melted
    2 Teaspoons Keto Sweetener
    ½ Teaspoon Vanilla Extract
    ¼ Teaspoon Cinnamon powder
    8 Blueberries
    Method 
    In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

    Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

    Add in the blueberries and gently fold through the mixture.
    Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

    Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  
    Enjoy!!

    Nutrition Info (Per serving)Calories: 368
    Net Carbs: 3g
    Total Carbs: 6g
    Fiber: 3g
    Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International Cuisine
    For Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.  

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    Navratan Chivda#Alphabet Challenge

    A combination of dried nuts blended with murmura, beaten rice, nylon sabudana and makhana, tasty and crunchy chivda.  A perfect accompaniment for tea and coffee or as an healthy and nutritious evening snack.

    1 Cup = 250 Ml
    Makes 1900 Grams
    Ingredients
    1 Cup (250 Grams) Nylon Sabudana
    2½ Cups (200 Grams) Chivda Cornflakes
    4 Cups Makhana / Foxnuts
    2 Cups Poha
    6 Cups Murmura / Puffed Rice
    ½ Cup Sliced Dried Coconut
    ¾ Cup Golden Raisins
    ¾ Cup Almonds
    ¾ Cup Cashewnuts
    ¾ Cup Dalia / Chutney Chana
    1½ Cups Raw Peanuts
    1 Cup Packed Curry Leaves
    For The Tadka
    4 Green Chillies - chopped
    4 Dried Red chillies - deseeded & chopped
    1 Teaspoons Pink Himalayan Salt
    1 Teaspoon Kala Namak
    2 Teaspoons Granulated Sugar
    2 Teaspoons Sugar - powdered
    2 Teaspoons Turmeric Powder
    2 Teaspoons Red Chilly Powder
    3 Tablespoons Oil

    Method
    In a large pan in batches dry roast the murmura /puffed rice till they are hot to touch. Keep aside in a large bowl.
    In a same pan heat 2 tablespoon oil and fry the makhana/foxnuts on medium low flame till they are lightly toasted. Remove this in the bowl to the puffed rice.
    Now in deep frying pan heat oil on medium high flame , when hot first fry the curry leaves till they are crispy. Remove and keep aside in an absorbent tissue paper.
    Then add ¼ of the nylon sabudana in the oil and on high flame fry till they puffed (I fried each item in 4 batches ) remove them with a strainer and keep them on a kitchen towel to absorb any excess oil. In the same way fry the poha, cornflakes, keep all these on absorbent paper towels.
    Then fry each nut separately, raisins, chutney chana, raw peanuts etc.
    Crush the curry leaves and mix it well with the puffed rice.
    Now mix all ingredients well. Since I did not have a big / super big bowl I divided theses in 4 parts and keep them in four bowls.

    For The Tadka
    In a small bowl mix all the salt, sugar and dry spices. 
    I made the above quantity tadka 4 times. Each time added the same quantity of oil and spices, salt etc.
    Heat oil in pan add the mustard seeds when they splutter add the green chillies and saute till they turn cripsy, then add in chopped dried red chillies and saute for a minute. Switch off the flame add in the dry spice mix and mix it well. Add this to one bowl of the navratan chivda and mix well taste for salt and sugar adjust according to your taste. Like wise I made 3 more times the tadka and mixed it with the other bowls of navratan chivda. 
    Store in an airtight container this will remain good for 2 months, Enjoy!!
    Labels: Chivda, Alphabet Challenge, Festival Sweets, Healthy snacks, Indian
    Check here other Chivda recipes
    Bhajke Pohe Chivda
    Bhadang (Puffed Rice Chivda 

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    Chicken Fries#SundayFunday

    Chicken Fries are perfect snack or starter , dip in any of your delicious dipping sauces and enjoy. These are the fries that you get in fast food outlets abroad, try them and you too will enjoy.

    Ingredients
    300 Grams Chicken Breast - hand made kheema
    1 Large Potato
    1 + 1 Egg
    ½ Teaspoon Heaped Freshly ground Black pepper
    ½ Teaspoon Heaped Chilly Flakes
    1 Teaspoon Salt
    A Juice of Big Lemon - about 2 tablespoons
    1/3 Cup Rice flour
    1 Cup Dried Bread crumbs - for coating
    1 Tablespoon Corn flour
    Oil for frying

    Method
    Peel and grate the potato when all ingredients are ready, or else they will turn brown. If you have grated it earlier then submerge it in bowl of water. Drain the water and squeeze out the excess water, as much as possible. In a chopper place the chicken, potato, salt, pepper, chilly flakes, and chopperize to a fine paste. Remove this mixture in to bowl.
    Add an egg, lemon juice and rice flour, mix all well
    Till it forms a dough.
    Divide into marble size balls, roll each portion into fries. Keep aside.
    Lightly beat the other egg with a teaspoon of water, keep aside.
    Mix the corn flour and bread crumbs well, spread this in a plate keep aside.
    Take each chicken fries dip it in egg and roll it in bread crumbs and arrange them in a tray in a single layer. Heat oil in pan and deep fry in a single layer on low flame till crispy and golden. 
    Do not touch them till they are fully done. Serve with chutney or a dipping of your choice.
    These are addictive - that you can't stop eating at one or two...
    These make excellent snack or starters for a party. They can be given as tiffin to your kids to who really enjoy these type of snacks.

    My Notes
    These will give you at least 2 dozen or more of fries. I froze half of them in the refrigerator. To freeze just spread it in a single layer on a tray and place this in the freezer. When harden keep them in a container . Whenever you want to fry, just take them out of the freezer (these are not be defrosted), immediately fry them in hot oil. 
    Labels: Chicken Mince, Starters, Kids delight, Chicken, Fried, Sunday Funday  

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