Easy Peasy Chaats for Iftar

Who doesn’t love Chaats?

Drizzled with curd, generous amount of sweet and spicy chutney to elevate it, chaats are a favorite among all. Growing up in the good old 90s, chaats were an occasion for fun, an outing with the family to satisfy our cravings for some tangy Pani puri, spicy Masala puri, or the classic Bhel puri.

Mum nailed the art of making chaats at home, giving a refreshing taste to our palates.

Here’s a list of some of the chaats that you can make and enjoy for Iftar 🙂

For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes

Ramadan Samosa Recipes

Featured | Posted by noorsrecipes

What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness 🙂

Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.

We’re sure you’ll love it!

Whole Wheat Chicken Kheema Samosa

Paneer Burji Samosa

Mutton Kheema Samosa

For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes

French Toast

Featured | Posted by noorsrecipes

Ingredients:

White bread – 8 slices
Sugar – 2 tbsp
Milk – 4 tbsp
Egg – 4
Vanilla essence – 1/2 tsp
Salt – a pinch
Cinnamon powder – optional
Butter – 3-4 tbsp

Method :

Whisk together sugar , cinnamon powder , eggs, milk, vanilla essence and a pinch of salt in a shallow container .
Heat a pan and add a little butter.
Dip the bread slice in the egg mixture. Shallow fry on both sides until golden brown.
Serve hot with maple syrup or honey and some fresh fruits of your choice.
Mom would serve these for breakfast or also as an evening snack.

Happy 8th birthday to Noorsrecipes!

Featured | Posted by noorsrecipes

8 years and counting! Happy 8th birthday to Noorsrecipes!
A journey of feel-good chemicals, nostalgia that brought back pleasant memories, and super indulgent recipes by Mum. We are thankful to everyone for all the great feedback and love that we have received.

The brainchild of three sisters, Noorsrecipes is an ode and a dedication to our Mother, who was the strongest force in our lives and will be forever.
Nothing brings people together than good food! We hope to continue this awesome journey of sharing Mum’s recipes and love of food.

Jalapeño poppers with Lamb Kheema

Featured | Posted by noorsrecipes

Cream cheese and lamb mince – what’s not to love? Oozing cheese and layered with minced meat, it’s a sure winner! My kids vouch for it and it makes for a great party snack, too.

If you wish to try something new and fun, try our Jalapeño poppers with Lamb Kheema.

Ingredients:

Jalapeño – 12
Cream cheese – 4 tbsp
Cooked Kheema – 1/2 cup
Shredded mozzarella cheese – 1/2 cup

To make Lamb Kheema :

Ingredients:

Mutton Kheema / minced meat – 1 cup
Finely chopped onion – 1 medium-sized
Finely chopped tomato – 1 small
Finely chopped green chilies – 2
Finely chopped coriander leaves / cilantro – 2tbsp
Ginger garlic paste – 1tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – as required
Flour – 3 tbsp
Water – 2-3 tbsp

Method:

Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown
Add the ginger garlic paste and fry till the raw smell goes
Add the tomatoes and cook until soft
Add the green chilies and all the powders, including salt
Add the kheema and fry for some time
Cook on medium flame, stirring occasionally until the kheema is done
Add the finely chopped coriander leaves and fry for a few seconds
Remove from fire and keep it aside

To make Jalapeño poppers with Lamb Kheema:

Preheat the oven to 350-degree Fahrenheit
Cut the jalapeños into halves
Fill in the first layer with a little cream cheese, then add the second layer with Lamb Kheema (prepare as above mentioned steps) and top it with shredded mozzarella cheese
Bake for 15 to 20 minutes
Serve hot with Ranch or garlic sauce

Coconut Fish curry

Featured | Posted by noorsrecipes

Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂

The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.

Ingredients

Fish – 6 pieces
Onion – 1 medium sized
Grated coconut – 5 tbsp
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder -1/4 tsp
Garam masala – 1/4 tsp
Kokum – 4 pieces
Curry leaves 9-10
Mustard seeds – 3/4 tsp
Oil 2 -3 tbsp
Salt as required

Method

You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
Soak Kokum in some warm water and keep aside.
Roughly chop onions.
Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
Mix little water in Kashmiri red chili powder and add it to the gravy.
Also add the soaked Kokum with the water.
Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
Serve with steamed white rice, boiled rice or rice rotis and enjoy J

Paneer Makhni

Featured | Posted by noorsrecipes

Impossibly, rich, and creamy Paneer Makhni is to die for! Insatiable, inviting, and a culinary delight. The combination of the spices with fresh cream makes it a homely dish perfect for both rice and roti lovers. Here’s our Paneer Makhni recipe.

Ingredients

Paneer cut into cubes – 400 gms
Ginger-garlic paste – 1/2 tsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2tsp
Garam masala – 1/4 tsp
Turmeric powder -1/4 tsp
Hung yougurt – tbsp
Butter – 2 tbsp
Salt – as required

For the gravy

Finely chopped onions – 1 small
Diced tomatoes – 6 medium sized
Ginger garlic paste – 1/2 tsp
Finely chopped ginger – 1/2 inch
Slit green chilies – 2
Kashmiri red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Kasoori methi – 1/2 tsp
Fresh cream – 2 tbsp
Butter – 2 tbsp
Oil – 1 tsp
Salt – as required

Method

Marinate the paneer cubes with ginger-garlic paste, Kashmiri red Chili powder, coriander powder, cumin powder, garam masala, turmeric powder, hung yogurt and salt. Cover and keep aside.
For the gravy, add 1 tbsp of butter and a little oil in a wok.
Fry onions until translucent.
Add ginger-garlic paste and fry until raw smell goes.
Now add the diced tomatoes and cook till soft.
Cool this mixture and transfer it into a blender and blend until smooth.
Now sieve this into a bowl to give you a smooth velvety gravy.
Meanwhile cook paneer in a pan. Grease the pan with some butter. Place the paneer cubes, cook for 2 minutes on one side, flip them and cook for another 2 mins on the other.
Add another dollop of butter into the same wok.
Add ginger and green chilies and fry for few seconds.
Add the gravy. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
Crush the kasoori methi before adding. Then add fresh cream and mix. Cook for another 2 mins.
You can add some sugar or honey in case you feel the gravy is a little tangy.
Add the paneer cubes. Mix gently.
Garnish with some more cream and a little kasoori methi
Serve with naan or any Indian bread, rice, or peas pulav.

Chicken Manchurian

Featured | Posted by noorsrecipes

Are you craving Chinese food? Here’s our Chicken Manchurian recipe 😊

Drizzled with some amazing sauces to elevate the flavor and tossed with fresh spring onions and green chilies, Chicken Manchurian is sure a guilty pleasure. Team it up with fried rice or delicious noodles or have them as an appetizer.

Ingredients

Bone chicken cut into cubes – 500gms
Bell Peppers cut into cubes – 1 cup
Finely chopped onions – 2 tbsp
Finely chopped garlic – 2 cloves
Finely chopped spring onions – 2 tbsp
Finely chopped green chilies – 3-4
Soya sauce – 1 tbsp + 1 tsp
White vinegar – 1 tbsp
Red chili sauce – 2 tbsp
Green chilies sauce – 2 tbsp
Black pepper powder – 1/2 tsp
Spring onions greens – 3 tbsp
Ginger garlic paste – 1/2 tsp
All-purpose flour – 1/2 cup
Corn flour – 1/4 cup + 1 1/2tbsp
Oil for deep fry
Salt to taste

Method

Wash the chicken thoroughly and cut into cubes. Take a bowl, add the chicken pieces, ginger garlic paste and salt and keep it aside.
Take another bowl, add all-purpose flour, corn flour, 1 tsp of soya sauce and salt. Add water little by little and mix gently with a whisk to remove lumps.
Heat oil in a wok and once the oil is hot, dip the chicken pieces in this mixture and deep fry until golden brown. To have a complete crispy manchurian double fry them.
In another wok, add 2 tbsp of oil.
Add garlic and fry for a few seconds. Make sure you are on high flame.
Add onions, spring onions and green chilies and fry again quickly.
Add bell peppers. You can use all mixed colored bell peppers, if you desire.
Cook the peppers until crisp.
Now add soya sauce, vinegar, red chili sauce and green chili sauce, black pepper powder and salt as required. Go easy on the salt as all of the above sauces already have some salt in them.
Mix 1 1/2 tbsp of corn flour into about 1/2 a cup water and pour it into the wok. Mix well and this helps in making the sauce thicker.
Now add the chicken and mix well. Garnish with finely chopped spring onion greens and serve immediately.
You can serve them with Fried rice or noodles or have them as an appetizer.

Braided Chicken Puffs

Featured | Posted by noorsrecipes

Weekends are perfect for baking! Why not try our ‘Braided Chicken Puffs’ recipe?

A ‘twist’ on the classic puffs, Braided Chicken Puffs is great to go with your evening snacks. We dare you to eat just one!

Ingredients:

Chicken Kheema / ground chicken – 1 cup
Pastry sheets – 1 packet
Finely chopped onion – 1 medium-sized
Finely chopped tomato – 1 small
Finely chopped green chilies – 2
Finely chopped coriander leaves / cilantro – 2tbsp
Ginger garlic paste – 1tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – as required
Melted butter for brushing – 3-4 tbsp

Method:

Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
Add the ginger garlic paste and fry till the raw smell goes.
Add the tomatoes and cook until soft.
Add the green chilies and all the powders, including salt.
Add the kheema and fry for some time.
Cook on medium flame, stirring occasionally until the kheema is done.
Add the finely chopped coriander leaves and fry for a few seconds.
Remove from fire and keep it aside.
Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
Unfold the pastry sheet and lay it flat on a baking tray with parchment paper. Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
Apply butter or you can even do an egg wash.
Add some sesame seeds on top.
Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
Remove from oven and leave aside for 5 mins.
Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.

Aloo Bonda Recipe

Featured | Posted by noorsrecipes

Ingredients

For potato mixture:

Boiled potatoes – 4 large
Finely chopped onions – 1 small
Green chilies – 2-3
Finely chopped Coriander leaves – 2 tbsp
Finely chopped curry leaves – 5
Finely chopped ginger – 1/2 inch
Mustard seeds – 1 tsp
Turmeric powder -1/4 tsp
Oil 2tbsp

For the batter:

Besan/ chickpea flour –1 1/2 cup
Rice flour – 3 tbsp
Ginger garlic paste – 1/2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 11/2 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Soda – a pinch
Salt as required
Oil for deep fry

Method:

Mash the boiled potatoes
Heat oil in a wok
Add mustard seeds. Once they crackle add curry leaves and ginger. Fry for a few seconds.
Add onions and fry till translucent
Add green chilies, turmeric powder, salt and fry
Now add the mashed potatoes and mix well
Add coriander leaves. Remove from fire and keep aside
For the batter, take a bowl, mix all ingredients from besan to salt
Add water little by little to make a batter of medium consistency (not too thin or thick)
Make small lemon sized balls of the potato mixture
Heat oil in a wok and once the oil is hot, dip each potato balls into the batter and deep fry until slightly golden brown
Serve hot and enjoy with spicy green chutney

Egg Seviyan or Egg Vermicelli

Featured | Posted by noorsrecipes

Egg Seviyan -noorsrecipes

Ingredients:

Seviyan vermicelli (thin) – 300 gms
Eggs – 2
Roughly chopped onions – 1 medium
Roughly chopped Tomatoes – 1 medium
Ginger garlic paste – 1 tsp
Slit green chilies – 4-5
coriander leaves – handful
Oil – 1/3 cup
Cloves – 3
Cinnamon – 2 small pieces
Cardamom – 2
Bay leaf – 2
Star Anise – 1
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder- 1/4 tsp
Garam Masala powder – 1/4 tsp
Water – 1/2 to 2 glasses
Salt – as required

Method

Dry roast the Seviyan, keep aside. Make sure not to burn them.
Grind onions and tomatoes into a paste.
Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
Add onions and tomatoes paste and fry till slightly brown. Now add ginger-garlic paste and fry till raw smell goes.
Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
Once the masala is done and forms a lump, add 1/2 glass of water. Break open the eggs into a bowl and add them into the water. DO NOT mix.
Bring water to boil and let the eggs cook.
Once the water comes to boil add the egg is cooked, gently break the cooked eggs.
Now add Seviyan little by little, mixing gently. Check if you need to add some more water. If yes, add and mix.
Finely chop coriander leaves and add to the Seviyan and keep it for dum on low flame for about 10 minutes.
Serve hot and enjoy with boiled eggs if desired.

Chocolate Chip Muffins

Featured | Posted by noorsrecipes

Summer vacation is here, and my kids want to bake more. I remember we three sisters helping mom bake. Baking and cooking together is fun and a great way to bond. Just feel like I’m living those memories all over again. Try baking this simple recipe and make memories with your kids 🙂

chocolate chip muffins - noorsrecipes

Ingredients

All-purpose Flour/ Maida – 2 1/2 cups
Granulated sugar – 1 cup
Unsalted butter – 1/2 cup
Eggs – 2
Salt – 1/2 tsp
Baking Soda – 1 tsp
Baking powder – 1 tsp
Whole milk – 1 cup
Vanilla essence – 1 tsp
Mini unsweetened chocolate chips – 1 cup

Method

Keep all ingredients ready with the above-mentioned measurements before you start baking.
Sieve flour, baking powder, baking soda, and salt thrice so that all are very well combined. Add chocolate chips, mix into the flour mixture and keep aside.
Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
Line the muffin tray with paper cake cups. If you don’t have them, grease the tray with butter and dust with maida so that the muffins come off easily once baked.
Melt butter and allow to cool.
Preheat oven at 375-degree Fahrenheit or 190 degrees Celsius.
Add cooled butter into a bowl, to that add in sugar, eggs, and vanilla essence
Mix it slowly with a whisk.
Now add 1/3rd flour and fold with a spatula. Then add 1/3 milk and fold in again.
Follow the same step until all the flour and milk are used up.
Pour this mixture into the paper cake cups and bake at 375 F or 190 C for about 20 -25 minutes. Time may vary for each oven.
Check if the muffin is baked with a toothpick. The muffin is done if it comes out clean.
Remove from the oven and place it on a wire rack and allow to cool.
Serve muffins for breakfast or have them as an evening snack.
This recipe makes 12 muffins.

Masala Fish

Featured | Posted by noorsrecipes

Masala Fish - noorsrecipes

Dead simple with loads of protein and flavor, here’s fish masala recipe that you can cook for your family on weekends. Do try it out 🙂

Ingredients:

Fish of your choice – 4 pieces
Ginger garlic paste – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder -1/2 tsp
Garam masala powder – 1/4 tsp
Turmeric powder- 1/4 tsp
Pepper powder – 1/2 tsp
Thyme dried – 1 tsp
Salt – 1 tsp
Vinegar – enough to mix all the spices
Oil to shallow fry

Method:

You can use any fish of your choice – haddock, cod, tilapia or king fish.
Wash the fish thoroughly.
Mix all the powders and salt with enough vinegar to make a paste.
Do not add water.
Apply the paste to the fish and allow to marinate for about 30 minutes.
Heat oil in a tava and shallow fry the fish on both sides until cooked.
Flip the fish carefully. Add some thyme on top and fry. This is optional but adds a wonderful flavor to the fish.
Fish takes lesser time to cook, about 10 minutes.
Serve hot with potato rice and some grilled vegetables or anything of your choice.

Strawberry Shake

Featured | Posted by noorsrecipes

It’s summertime in the US. Shakes are a perfect way to beat the heat! And what better than a chilled strawberry shake 😊, which my kids simply love. With fresh strawberries, scoops of strawberry ice cream, and a whole lot of love, it’s easy peasy and a classic treat!

strawberry shake - noorsrecipes

Ingredients

Strawberry ice cream – 4 scoops
Milk – 1 cup
Fresh strawberries – 2 cups
Sugar – 2 tbsp (optional)

Method

Blend the fresh strawberries and strawberry ice cream along with milk in a blender. You can add sugar if desired according to your taste. Make sure you use half the ingredients first. Blend it to make a smooth shake. Then use the other half of the ingredients and do the same.
Pour into glasses.
Serve immediately with ice cubes if desired.

Butter Chicken

Featured | Posted by noorsrecipes

butter-chicken-noors-recipes

When you think about Indian food, Butter Chicken comes to mind! With dollops of butter, tenderly cooked chicken, topped with cream, it sure is a guilty pleasure of many.😊

Here’s our version of Butter Chicken recipe. Get cooking!

Ingredients

For the chicken

Boneless chicken cut into cubes – 500 gms
Ginger garlic paste – 1 tsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala powder – 1/4 tsp
Butter – 2 tbsp
Oil – 2 tsp
Salt – as required

For the gravy

Finely chopped onions – 1 small
Diced tomatoes – 6 medium sized
Ginger garlic paste – 1/2 tsp
Finely chopped ginger – 1/2 inch
Slit green chilies – 2
Kashmiri red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Kasoori methi – 1/2 tsp
Fresh cream – 2 tbsp
Butter – 2 tbsp
Oil – 1 tsp
Salt – as required

Method

In the first marinade, add 1/2 tsp of ginger-garlic paste, 1 tsp of lemon juice and a little salt to the chicken and keep aside for 15 minutes.
For the second marinade, make a paste with 1/2 tsp of ginger garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, 1 tsp of lemon juice, hung curd, oil and salt as required. Apply this to the chicken and refrigerate for at least 2 hours or marinate over night.
Cook the chicken in pan. Grease the pan with some butter. Place the chicken cubes, cook for 10 minutes on one side, flip them and cook for another 10 mins or the till the chicken is done.
For the gravy, add 1 tbsp of butter and a little oil in the same pan.
Fry onions until translucent.
Add ginger-garlic paste and fry until raw smell goes.
Now add the diced tomatoes and cook till soft.
Cool this mixture and transfer it into a blender and blend until smooth.
Now sieve this into a bowl to give you a smooth velvety gravy.
Add another dollop of butter into the same pan.
Add ginger and green chilies and fry for few seconds.
Add the gravy and chicken. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
Crush the kasoori methi before adding. The add fresh cream and mix. Cook for another 2 mins.
You can add some sugar or honey in case you feel the gravy is a little tangy.
Garnish with some more cream and a little kasoori methi
Serve with naan or any Indian bread and rice.

Shrimp/Prawn Tikka

Featured | Posted by noorsrecipes

shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas 🙂
Impossible to resist and super indulgent, they will melt in your mouth.

Ingredients:

Shrimp/ prawns – 35-40 pieces
Bell pepper (green red yellow) – 1 each small size
Onions – 1 small
Skewers – 7-8
Oil

Marinade:

Ginger-garlic paste – 1 tsp
Red Chili powder – 1 tsp
Turmeric powder – 1/4 tsp
Lemon juice – 2-3 tbsp
Hung curd – 2 tbsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/2 tsp
Oil – 2 tbsp

Method:

Wash the shrimp thoroughly with water. Transfer it to a colander to drain all the water out.
You can use bell peppers and onions and cut into cubes. This is totally your choice. I haven’t used any today 🙂
Mix all the ingredients of the marinade in a bowl and make a smooth paste.
Apply the marinade on the shrimp and (veggies if any)
Arrange the shrimp on a skewer (along with bell peppers and onions). Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting Burnt.
Preheat the grill at 450-degree Fahrenheit.
Brush oil on the shrimp and on the grilling plate to prevent the shrimp from sticking to it. You can also use a pan instead of a grill.
Grill the shrimp for 5 minutes on each side. Make sure the grill is really hot. This also prevents the shrimp from sticking to the grill.
Serve hot with mint chutney. Serve it as a starter at lunch or dinner or make shrimp/prawn tikka at a barbecue party.

Rice puri with mutton curry

Featured | Posted by noorsrecipes

rice puri with mutton curry - noorsrecipes

Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.

Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.

Ingredients:

Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required

Method:

Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Remove from fire and serve hot with mutton curry

Fruit chaat recipe

Featured | Posted by noorsrecipes

Ingredients

Mango diced – 1 cup
Pineapple diced – 1 cup
Strawberries cut into halves- 1 cup
Watermelon diced – 1 cup
Pomegranate – 1 cup
Blue Berries – 1 cup
Coriander leaves/ Cilantro finely chopped – 2 tbsp
Pudina /Mint leaves – 9-10
Lime juice – 2-3 tbsp
Red chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Chaat masala – 1 tsp
Black salt – 1/4 tsp
Salt as required

Method

Combine all fruits in a bowl. You can cut any fruits of your choice
Add red chili powder, cumin powder, black pepper powder, chaat masala, black salt and salt as required.
Squeeze about 2-3 tbsp if lime to add the tangy flavor.
Combine all ingredients well and garnish with coriander and mint leaves
Serve immediately and enjoy this summer treat 😊

Lamb Tacos

Featured | Posted by noorsrecipes

Cinco De Mayo Or the 5th of May is a holiday to celebrate the victory of the Mexican’s Army over with the French at the Battle of Puebla on May 5, 1862. Mexicans celebrate this day with their traditional and authentic recipes.

I love Mexican food and trying new recipes just like mom. Here’s a recipe of my version of Lamb Tacos.

Lamb tacos - noorsrecipes

Ingredients

Hard Taco Shells – 8
Minced Lamb / Kheema – 500 gms
Finely chopped onion – 1 medium sized
Finely chopped tomato – 1 large
Ginger-Garlic paste – 1 tsp
Taco seasoning – 3 -4 tbsp
Taco Sauce – 1 cup
Lettuce chopped – 2 cups
Cherry tomatoes – 12 -15
Grated cheddar /mozzarella cheese – 1 cup
Oil – 2 tbsp
Salt as required

Method

Heat 2 tbsp oil in a kadai / wok
Add finely chopped onions and fry till slightly brown
Add ginger-garlic paste and fry until golden brown
Now, add the finely chopped tomatoes and cook till soft
Add the kheema and fry well for 2 minutes
Add the taco seasoning about 3-4 tbsp and salt as required
Cook on medium flame until kheema is done
Meanwhile, pre-heat the oven at 350 degree Fahrenheit. Place the tacos on a baking tray and bake for about 5 minutes. This is done just to heat the tacos.

To assemble

Add some kheema/ minced lamb mixture to the taco
Add some taco sauce, lettuce, tomatoes, and gated cheese. I also like to add some Mayo.
You can also add an array of toppings like avocado, sour cream, mustard sauce, jalapeño, guacamole, cilantro, olives and list goes on.

My son loves topping his tacos with salsa 🙂

Do try it out!

Ramdan Special | Kheema Recipes for Iftar

Featured | Posted by noorsrecipes

Ramadan, the holy month is here — A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories 🙂

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

Set Dosa Recipe

Featured | Posted by noorsrecipes

Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.

Here’s a simple recipe on how you can make set dosas.

set dosa - noorsrecipes

Ingredients:

Dosa rice/ Raw rice – 2 ½ cups
Parboiled rice – 1 ½ cups
Methi/Fenugreek seeds – 3 tsp
Urad/ Black gram Dal – 1/2 cup
Puffed rice – 1 ½ cups Soda – a pinch
Oil
Salt as required

Method:

Making the dosa batter:

Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
Mix all the soaked ingredients into one bowl after draining all the water.
Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
The batter doubles up. Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.

Making dosa:

Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
Serve the Set dosas hot with vegetable sagu and chutney.

Garlic Button Mushrooms

Featured | Posted by noorsrecipes

Ingredients:
• Button Mushrooms – 500 grams
• Finely chopped Onions – ½ Cup
• Finely chopped Garlic – 9-1- large cloves
• Olive Oil – 3-4 tbsp
• Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
• Fresh Thyme – 1 tbsp
• Finely chopped Parsley – few springs
• Black Pepper Powder – 1 tsp
• Salt as required
Method:
• Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
• Heat 3-4 tbsp of olive oil in a pan.
• Add finely chopped onions and saute for a minute.
• Add the finely chopped garlic and saute for another minute.
• Now add the mushrooms and fry well until they are lightly roasted.
• Once they are lightly roasted, add salt and black pepper powder.
• Continue to cook them until they are done on low flame for about 10 minutes uncovered.
• About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
• Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
• Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.

Makara Sankranthi Special: Avarekai Bath / Lilva Beans Rice

Featured | Posted by noorsrecipes

It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.

averakai rice noorsrecipes

Ingredients:

Avarekai/ Lilva Bean – 1 ½ cup
Methi/ Fenugreek leaves – 2 cups
Onion – 1 medium sized
Tomato – 1 large
Green chilies – 2-3
Ginger Garlic paste – 1 tsp
Red Chili powder – 1 tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander Powder – 1 tsp
Oil – 9-10 tbsp
Cooked rice – made out of 1 glass of rice
Salt as required

Method:

Heat 9-10 tbsp of oil in a large Kadai.
Finely chop the onion and fry till slightly brown.
Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
Now add tomatoes and cook till soft.
Add the avarekai/ lilva bean and fry well for 1 min.
Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
Mix the cooked rice (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.

Serve with papad and some raita or curd rice 🙂

Sooji Murgh Shorba or Semolina Chicken Soup

Featured | Posted by noorsrecipes

Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.

Slurp…Slurp!

chicken soup noors recipes

Ingredients:

Chicken – 9-10 bone pieces
Roasted Coarse Sooji/ Semolina – 1/3 Cup
Ginger-Garlic paste – 1 tsp
Thinly sliced Onion – ¼ Cup
Thinly sliced Tomato – ¼ Cup
Slit Green chilies – 2
Coriander leaves/ Cilantro – ½ Cup
Cloves – 2-3
Cinnamon – 1 small stick cut into 2-3 pieces
Bay Leaf – 1
Turmeric Powder – ¼ tsp
Red Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Black Pepper Powder – 1 tsp
Garam masala Powder – ¼ tsp
Water – 4 glasses
Oil – 3 tbsp
Salt as required

Method:

Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
Add onions and saute till translucent.
Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
Add ginger garlic paste and fry well until the raw smell goes.
Add tomatoes and cook until they are soft.
Now add the roasted sooji/ semolina and fry for about a minute.
Add in all the powders, slit green chilies and salt and fry for another minute.
Add water and bring to a boil.
Finely chop some coriander leaves and add them.
Close the cooker and cook for about 5-6 whistles.
Remove from the heat and allow to cool.
Slowly remove the chicken pieces into a bowl and shred them.
Add the shredded chicken back to the soup. Heat again before you serve it.
Sprinkle some coriander and mint leaves and serve hot.

Mackerel/ Bangda fry

Featured | Posted by noorsrecipes

Mackerel Bangda fry noorsrecipes

Yummy! Mackerel or Bangda fry is one of our favourites. This is one of Mum’s simplest and delicious fish dishes. And what’s more it’s easy peasy 🙂

You can have it with hot phulkas,dal or steamed rice. We’re sure it will stay with you forever.

Ingredients:

Mackerel/ Bangda – 4 pieces
Red chilli powder – 4 tsp
Salt – 2 tsp or as per taste
Vinegar – enough to mix the red chilli powder and salt
Oil to shallow fry

Method;

I buy Mackerel which is completely cleaned and head cut off. Wash them thoroughly.
Make deep slits on both sides of the fish. This helps in coating the marinade well into the fish.
Mix the salt and red chili powder with enough vinegar to make a paste.
Do not add water.
Apply the paste to the Mackerel and allow to marinate for at least an hour .
Heat oil in a frying pan and shallow fry the mackerel on both sides until cooked and golden brown about 10 minutes each on medium flame on both sides.
Serve hot with some stir fried veggies or rice.

Note: This is the simplest masala. If you want to, you can add ginger garlic paste, coriander powder , cumin powder, pepper powder as per your taste to the marinade.

Chicken tikka recipe

Featured | Posted by noorsrecipes

Indulge in some heavenly chicken tikka this Eid

As Ramadan comes to an end, we wish you and your family Eid Mubarak!

Have an awesome Eid with your family. Hope this Eid brings you immense joy, happiness and blessings.

Ingredients:

Boneless chicken cut into cubes – 500 gms
Bell pepper (green, red) – 1 each small size
Onions – 1 small
Skewers – 5
Oil

First Marinade

Ginger garlic paste – 1/2 tsp
Red Chili powder – 1 1/2tsp
Turmeric powder – 1/4 tsp
Lemon juice – 2-3 tbsp
Salt – as required

Second Marinade

Hung curd – 3 heap tbsp
Ginger-garlic paste – 1 tsp
Kashmiri red chili powder – 1 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/2 tsp
Oil – 6 tsp

Method:

First prepare the hung curd which is used in the second marinade. By using curd as it is, water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp, it would take less than half an hour for the process.
Wash the chicken thoroughly and cut into cubes, medium size. You can use bell peppers and onions as well that is cut into cubes. This is totally your choice.
Marinate the chicken with the first marinade by mixing all the ingredients in a bowl. Refrigerate for 30 minutes.
Mix all the ingredients of the second marinade in a bowl and transfer the chicken, bell peppers and onions into this smooth mixture. Refrigerate for at least 2 hours. Best to refrigerate overnight.
Put the chicken on a skewer along with bell peppers and onions. Arrange them the way you like. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
Brush oil on the chicken and also to the grate or grilling plate, whatever you are using for grilling to prevent the chicken from sticking.
Preheat the oven at 400 F and grill the chicken tikka for 30 minutes; 15 minutes on each side.

Serve hot with Mint chutney, raw onions and some salad. Don’t forget to squeeze some lemon on the Tikka.

Easy falafel recipe

Featured | Posted by noorsrecipes

Falafel noorsrecipes

Ingredients:

Chickpeas dried – 250 gms (1 ¼ cup)
Onion – 1 (finely chopped)
Garlic – 3 (crushed)
Coriander – 3 tbsp (finely chopped)
Green chillies – 3 to 4 (finely chopped)
Red chilli powder – 1 ¼ tsp
Coriander powder- ½ tsp
Cumin powder – ½ tsp
Ground cardamom – ¼ tsp
Baking powder – ½ tsp
Water – 3 tbsp
All purpose flour – 1 ½ tbsp
Oil – 3 cups or 750 ml for deep frying

Method:

Soak chickpeas overnight
Drain the chickpeas well
Combine chickpeas with finely chopped onion, coriander and crushed garlic
Blitz the mix little by little by pulsing each batch for a few seconds
Make sure the mix is coarse and not too pasty
Add all the spices, baking powder, salt, all purpose flour and water to the mix
Mix well by hand until smooth
Cover the mixture and keep it in the refrigerator for an hour
For frying: Heat oil in a kadai on medium flame
Wet your hands with a little water
Place one tbsp of the falafel mixture in the palm of your hand and make a ball or patty
Deep fry them in batches for over 4 minutes until golden brown
Drain the excess oil with paper towels
Serve with mayonnaise, hummus or mint chutney 🙂

Raw banana bajji

Featured | Posted by noorsrecipes

raw banana bajji - noorsrecipes

Ingredients:

Raw banana – 2
Besan/ chickpea flour – 1 cup
Rice flour – 2 tbsp
Ginger garlic paste – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Soda – a pinch
Salt as required
Oil for deep fry

Method:

Peel raw banana and cut them into rounds ( not too thin or thick)
Add them to a bowl of water otherwise bananas will turn black
Mix all ingredients from besan with salt as required
Add enough water while mixing to make a batter of medium consistency ( not too thin or thick)
Once the oil is hot, dip each raw banana into the batter and deep fry until slightly golden brown
Enjoy with spicy green chutney. Kids love them with tomato ketchup.

Spicy Egg Masala

Featured | Posted by noorsrecipes

egg masala noorsrecipes

Ingredients

Eggs – 6 boiled and cut into halves
Onion – 1 medium
Tomato – 1 medium
Green chili – 4
Coriander leaves – handful
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Coriander seeds – 1tsp
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Oil – tbsp
Salt – as required

Method

Roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste
Heat oil in a vessel. Add this masala along with turmeric powder and salt
Fry well till the masala is cooked and oil starts to separate
Finally add a cup of water and let it cook for sometime
Add the boiled eggs cut into halves and cook for another 2-3 minutes
Serve hot with roti or ghee rice

Moong Dal with Dill leaves

Featured | Posted by noorsrecipes

moong dal noorsrecies

Ingredients:

Moong Dal / split green gram – 1 cup
Dill leaves – I bunch
Onion – 1 small
Tomato – 1 small
Garlic – 4+2 flakes
Green chilies- 4-5
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1 tsp
Curry leaves – 9-10
Red chilies – 3
Salt – as required

Method:

Roast moong dal, wash and keep aside.
Wash the dill leaves thoroughly and finely chop them.
Bring water to boil, add dal , turmeric powder and a few drops of oil.
Cook in medium heat till it begins to split.
Now add cumin seeds, thinly chopped onions, slit green chilies, garlic, finely chopped tomato and dill leaves.
Cover and cook on low flame till tomatoes melt and dill leaves are cooked. Add salt and mix well.
For tempering heat 2 tsp of oil in a small pan.
Add mustard seeds, once it splutters add finely chopped garlic , curry leaves and broken red chilies.
Add them to the dal.
Serve hot with rotis or rice.

Homemade Pav Bhaji

Featured | Posted by noorsrecipes

pav bhaji - noorsrecipes

Ingredients:

Potatoes medium sized – 4
Carrots finely chopped – 1/2 cup
Peas shelled – 1/4 cup
Cauliflower florets – 1 cup
Onions finely chopped – 2 medium sized
Tomatoes – 2 large
Ginger paste – 1 tsp
Garlic paste – 1/2 tsp
Slit green chilies – 3-4
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Pav bhaji masala – 1 tsp
Butter – 2 tbsp
Pav – 6
Butter for frying
Salt as required

For garnishing:

Chaat masala – As required
Coriander leaves finely chopped – 1/4
Green chilies finely chopped – 2-3

For Serving:

Onions finely chopped – 1 large
Lemon cut into pieces – 1 large

Method:

Boil , peel and mash the potatoes. Add 1 cup water and pressure cool all the vegetables until tender.
Open the pressure cooker and mash all the vegetables gently
Melt 2 tbsp of butter in a kadai. Fry onions, ginger garlic paste until they are brown.
Grind tomatoes and grind then . Add all the powders, pav bhaji masala and salt and cook for 5 minutes.
Then add the boiled and mashed potatoes and vegetables to this masala.
Cook for another 5 minutes on a low flame.
Garnish with coriander leaves, green chilies and chaat masala.

For Pav:

Melt butter on a griddle, divide the Pav into 2 and fry them by pressing them a little.
Serve hot with bhaji, finely chopped onions and some lemon

Divine and extra creamy Rasmalai

Featured | Posted by noorsrecipes

rasmalai noorsrecipes

For Malai:

Low fat milk – 1 liter
Lemon juice – 1/4 cup ( mixed in 1/4 cup water)
All purpose flour – 1 tsp

For sugar syrup:

Sugar – 3 cups
Water – 5 cups

For Rasmalai:

Sweetened Condensed milk – 1 small can
Heavy cream – 2 cups
Whole milk – 2 cups

For Garnish:

Saffron – 5-6 strands
Milk – 2 tbsp
Pistachios – 10

Method:

For Malai:

Boil milk in the night. Next day morning, remove all the cream that is formed and boil again.
Add lemon juice gradually till the milk cuddles. (No need to use all the lemon juice).
Remove from heat and let it rest for 10 minutes.
Drain using a muslin cloth over a strainer.
Leave the paneer in it for about 5 hours. Make sure the paneer isn’t dry and there is some moisture left in them to make soft paneer balls.
Mash the paneer. Add some flour to it and mash again.
Now make paneer balls and make sure there are no cracks.

For the sugar syrup:

Bring sugar and water to boil.
Now add the paneer balls into this thin boiling syrup and cover tightly and cook till puffed up for 20 minutes. Let the paneer balls soak in the syrup overnight.

For the Ras:

Bring sweetened condensed milk, heavy cream and whole milk to a boil and cook for 10 more minutes stirring continuously.
Remove from fire. After sometime when the Ras is slightly warm transfer to a serving bowl, add the paneer balls one by one into the Ras by squeezing out the syrup from it.

For garnish:

Slightly warm the milk and add the saffron strands.
Chop the pistachios. Now add them to the Rasmalai
Refrigerate at least for 4 hours before you eat so that all the Ras is soaked into the paneer balls.
This is best eaten when it is chill.

Gajar halwa

Featured | Posted by noorsrecipes

carrot halwa - noorsrecipes

Ingredients:

Carrots – 1 kg
Ghee – 8-9 tbsp
Milk – 4 cups
Khoya grated – 1 1/2 cup
Sugar – 1 cup
Cardamom powder – 1/4 tsp
Almonds – 8
Cashews – 8
Pistachios – 10
Raisins – 15

Method:

Peel and grate the carrots
Blanch the almonds peel and chop. Chop the cashews and pistachios as well.
Heat ghee in a pan and add grated carrots. Sauté for about 10 minutes.
Add milk and cardamom powder and cook on medium heat till the milk evaporates and carrots are cooked. Add sugar (you can add more sugar if you want depending on your taste) and khoya and cook till the sugar melts, stirring continuously.
Again continue to cook until it forms a lump and the ghee starts to separate.
In a small pan, add ghee and roast the almonds, pistachios and cashews. In the end, add the raisins and roast for a few more seconds and add it to the halwa.
Make sure you don’t burn them. Serve hot with vanilla ice cream or just enjoy the gajar halwa as it is.

Kheema Seviyaan

Featured | Posted by noorsrecipes

kheema seviya - noorsrecipes

Ingredients:

Seviyan/ vermicelli (thin) – 600 gms
Kheema (Lamb) – 500 gms
Finely chopped onions – 2 medium
Finely chopped tomatoes – 2 medium
Ginger garlic paste – 2 tsp
Slit green chilies – 4-5
Coriander leaves – handful
Oil – 3/4 cup
Cloves – 5
Cinnamon – 3 small pieces
Cardamom – 2
Bay leaf – 2
Star Anise – 1
Red chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder- 1/4 tsp
Garam Masala powder – 1/4 tsp
Water – 3 1/2 glasses
Salt – as required

Method:

Dry roast the seviyaan, keep aside. Make sure not to burn them.
Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
Once the masala is done and forms a lump add the kheema. Fry well till all the water dries up.
Add salt as required and cook till the kheema is done.
Add water and bring it to boil. Now add 1/4 cup of peas.
Once the water comes to boil add the seviyan little by little mixing gently.
Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
Serve hot and enjoy

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.

Aloo Tikki Chole Chaat

Featured | Posted by noorsrecipes

aloo tikki chole chaat - noorsrecipes

Ingredients:

Aloo Tikki:

Potatoes – 4 large
Onions finely chopped – 2 tbsp
Ginger green chili paste – 2 tsp
Coriander leaves finely chopped – 3 tbsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Oil – 1 tbsp + for shallow fry
Salt as required

For serving:

Chole prepared out of 2 cups of chickpeas
Green chutney
Date and tamarind chutney
Onion finely chopped – 1 large
Chaat masala
Cumin powder
Red chili powder
Sev

Method:

Boil the potatoes. Peel them and mash.You can also grate them.
Heat oil in a vessel. Add 2 tbsp of finely onions. Fry till translucent and add ginger chili paste. Fry well. Add turmeric and cumin powder, coriander leaves and some salt as required. Mix well. Remove from fire and allow to cool
Once the potato mixture cools down, make balls, flatten them and shape them into tikkis
In a pan, shallow fry the tikkis on both sides till golden brown.

To serve:

Place 2 tikkis on a plate. Pour generous amount of hot Chole on top. Add green chutney, date and tamarind chutney, some fine chopped onions, sprinkle some chaat masala, a pinch of cumin powder and red chili powder and lastly some sev.
This recipe can serve 8-10 people.

Banana Bread | Simple and Easy Recipe

Featured | Posted by noorsrecipes

banana bread - noorsrecipes

Ingredients

All purpose flour / Maida – 2 cups
Sugar – 1 cup
Milk – 1/2 cup
Vegetable/ corn / canola/ olive oil – 1/2 cup
Over riped bananas – 2 large
Eggs – 2
Vanilla essence – 1 tsp
Baking powder – 1 1/4 tsp
Baking soda – 1/4 tsp
Salt – 1/4 tsp
Walnuts/ pecans chopped – 1/2 cup

Method

Sieve together all purpose flour, baking powder, baking soda and salt. Mom would always sieve 3 times.
Mash the bananas in a bowl and keep aside.
Preheat oven at 180 degree centigrade or 350 degree Fahrenheit.
Liquidize eggs and sugar along with vanilla essence with the help of a whisk in a large bowl. Eggs should be at room temperature.
Add bananas and oil and mix in the same bowl.
Now add half of the dry ingredients and milk and fold in. Now add the other half and fold in again.
Add walnut or pecans and mix slowly.
Grease a bread tin with butter and dust with all purpose flour so that the bread comes off easily once baked.
Pour the batter into the bread tin.
Place in the oven (middle rack) and bake for about 60 to 75 minutes depending on the oven until a tooth pick comes out clean.
After about 30 minutes of baking, cover the top of the tin with aluminum foil so that the bread doesn’t brown too much on top.
Remove from oven and place it on a wire rack and allow to cool before cutting.

Palak Paneer

Featured | Posted by noorsrecipes

palak paneer noorsrecipes

One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.

Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!

Ingredients

Paneer cut into cubes – 300 gms
Palak / Spinach – 2 bunches
Methi / fenugreek leaves – few springs
Savaa / Dill leaves – few springs
Tomato – 1 small
Ginger – 1 small piece
Lemon juice – 1 tbsp
Green chilies – 5-6
Garlic -3-4 large cloves
Onion finely chopped – 2tbsp
Cumin seeds / Zeera – 1 tsp
Oil – 3-4 tbsp
Salt – as required

Method

Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
Blend the blanched ingredients along with lemon juice to a coarse paste.
Shallow fry paneer cubes till slightly brown and keep aside.
Heat 2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
Mix in fried paneer cubes and cook for 2-3 mins.
Serve immediately. Add paneer just before serving.
Serve with roti, naan or kulcha.

Spicy Ghosht

Featured | Posted by noorsrecipes

Spicy Ghosht noorsrecipes

Ingredients

Mutton – 500 gms
Onion – 1 medium
Tomato – 1 medium
Green chili – 4
Coriander leaves – handful
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Coriander seeds – 1tsp
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Oil – tbsp
Salt – as required

Method

Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.
Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste.
Add this masala to the mutton with turmeric powder and salt.
Fry well till the masala is well incorporated to the mutton and oil starts to separate.
Finally add a cup of water and close the pressure cooker.
Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.
You can also cook this in an open vessel till the mutton is soft.
Serve hot with roti.

Rajma Chawal

Featured | Posted by noorsrecipes

rajma noorsrecipes

Ingredients

Rajma – 1 cup
Finely chopped onion – 1 large
Tomato – 1 medium
Ginger garlic paste – 1 tsp
Green chilies – 3-4
Red Chili Powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder – 1/4 tsp
Finely chopped Coriander leaves – 2 tbsp
Oil – 3 tbsp
Salt – as required

Method

Soak Rajma overnight, wash and pressure cook (add 4-5 cups of water) for about 3-4 whistles on high flame and then on low flame for an hour. Strain the rajma and keep it aside.
Heat oil in a pan . Fry chopped onions till golden brown. Add ginger garlic paste and chilies and fry well.
Roughly chop the tomato and grind. Cook until the masala separates from oil.
Add salt , turmeric powder and mix well.
Add the Rajma , red chili powder, coriander powder and garam masala powder and mix well.
Now add the stock and cook until a thick gravy is formed.
Garnish with coriander leaves.
Best served with basmati rice. You can also serve it with zeera rice or rotis.

Arbi Fries

Featured | Posted by noorsrecipes

arbi fries noorsrecipes

Here’s a lip smacking and simply delicious snack that is a great alternative for potato.

Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂

Ingredients

Arbi /colocasia – 10-12
Red chili powder as required
Oil for deep fry
Salt as required

Method:

Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
Deep fry. Sprinkle some salt and red chili powder and toss the arbi
Enjoy when hot

Paneer Burji Samosa

Featured | Posted by noorsrecipes

Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂

paneer burji noorsrecipes

Ingredients:

Paneer crumbled – 1 cup
Finely chopped onion – 1 medium
Finely chopped tomato – 1 medium
Finely chopped green chilies – 2
Finely chopped green pepper/ capsicum – 1 small
Green peas – 1/4 cup
Finely chopped Methi/ fenugreek leaves – 1/2 cup
Finely chopped coriander leaves / cilantro – 1/4 cup
Ginger garlic paste- 1/2 tsp
Red chili powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Black Pepper powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Oil – 2-3 tbsp
Salt as required

Method:

Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

Dough:

Add the flour and salt in a bowl
Mix water needed to make a stiff dough
Grease your hands with a little oil and knead the dough
The dough should not be too soft

How to make the samosas:

Make small even sized balls from the dough
Roll it with a rolling pin into a circle
Cut the circle into 2 halves
Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
Bring both the ends of the semi circle to form a cone
Hold the cone upside down and fill it with paneer Burji. Then seal it completely
Continue the same with the remaining dough
Refrigerate for half an hour. This makes the samosas crispy
Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
Serve the hot crispy samosas with pudina chutney

Mushroom Masala

Featured | Posted by noorsrecipes

Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice 🙂

Mushroom masala noorsrecipes

Ingredients:

Button Mushrooms – 300 gms
Onion finely chopped – 1 large
Tomato – 1 large
Ginger garlic paste – 3/4 tsp
Red chili powder – 1 tsp
Coriander powder – t tsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Cashew nuts – 2 tbsp
Kaoori Methi – 1 tsp
Fresh cream- 2 tbsp
Oil – 2-3 tbsp
Salt as required

Method:

Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes, ginger garlic paste and cashew and grind them into a smooth paste. (you can add almonds instead of cashews. Soak, peel and then grind).
Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.
Add kasoori methi and fresh cream and cook for another 2-3 minutes.
Serve hot with butter kulchas or Zeera rice.

Mutton curry with Potatoes, Fenugreek leaves and Lilva beans in coconut gravy

Featured | Posted by noorsrecipes

Here’s mum’s mutton curry that she would cook every Friday 🙂

It’s absolutely delicious and goes with rice, roti, bread or event ragi balls! Do try it out 🙂

noorsrecipes - mutton curry

Ingredients

Mutton – 500 gms
Thinly sliced onion – 2 medium
Tomatoes – 2 medium
Potatoes – 2 medium
Fenugreek /Methi leaves – 1 small bunch
Lilva beans – 1/2 cup
Slit green chilies – 3-4
Coriander leaves finely chopped – 2 tbsp
Ginger garlic paste – 1 1/2 tsp
Grated Coconut – 4 tbsp
Yogurt – 2 tbsp
Red chili powder – 1 1/2tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Cloves – 2
Cinnamon – 1 small stick
Bay leaf – 1
Cardamom – 2
Oil – 6tbsp
Salt – as required

Method:

Wash the mutton thoroughly. Marinate with yogurt, 1/2 tsp ginger garlic paste, green chili, about 2 tbsp each of thinly sliced onion and tomatoes, 1/2 tsp red chili powder, 1/2 tsp of coriander powder, turmeric powder, garam masala powder and salt.
Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.
Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.
Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.
Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.
Serve hot with plain rice, ghee rice or roti.
If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.

Roast chicken

Featured | Posted by noorsrecipes

noorsrecipes noorsrecipes 1

Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂

Ingredients:

Chicken legs – 6 pieces
Mint leaves – 1 cup
Coriander leaves – 1 cup
Green chilies – 6-8
Ginger garlic paste – 1 tsp
Garam masala- 1/4 tsp
Cumin powder – 1 tsp
White distilled vinegar – 1 tbsp
Lemon juice- 1 tbsp
Oil – 2-3 tbsp
Salt as required

Method :

Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.
Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.
Heat oil in a pan and fry chicken pieces till slightly brown.
Add in the remaining paste and some water. Cover and cook the chicken.
Once the chicken is done, roast till dry.
Serve hot and enjoy!

Kadai chicken

Featured | Posted by noorsrecipes

We have been out of action for a while! But, here we are with another easy and delicious recipe. If you’re looking for something spicy, try Noor’s Kadai Chicken 🙂

Ingredients:
Chicken – 500 gms
Thinly sliced onion – 1 large
Tomatoes – 2 medium
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Green pepper / capsicum cut into cubes – 1 medium
Onion cut into cubes – 1 small
Cumin seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Dry Red chili – 2
Julienned ginger – 1/2 inch
Slit Green chilies- 2-3
Finely chopped Coriander leaves – 2 tbsp
Oil – 4+2 tbsp or as required
Salt – as required

Method:

Heat oil in a kadai. Add thinly sliced onions and fry for some time.
Add ginger garlic paste and fry until the onions turn golden brown. Meanwhile, dice and grind the tomatoes.
Now add the ground tomatoes and fry well.
Add all the powders and fry until the masala is done.
Time to add the chicken.
Fry for about 5 mins , add a little water and cook until the chicken is done.
Now add finely chopped coriander leaves and keep the chicken on low flame.
Heat 2 tbsp oil in a pan. Add cumin seeds. Once it splutters add coriander seeds and broken dry red chilies.
Now toss in the green peppers and onions and fry. Do not overcook.
Add them to the chicken, mix well and cook for about a minute. Remove from fire.
Garnish with julienned ginger and slit green chilies.
Relish it with any roti of your choice.

M	T	W	T	F	S	S
			1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29	30