Monthly Archives: March 2018

Banana Bread | Simple and Easy Recipe

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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.
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Palak Paneer

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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

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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.