Dill Leaves Pakoda


dill pakoda - noorsrecipes

Ingredients

  • Dill leaves finely chopped – 1 cup
  • Gram flour/Besan – 1 cup
  • Onion thinly sliced  –  1 medium
  • Rice flour  – 2 tbsp
  • Cumin seeds/jeera – 1 tsp
  • Green chillies  finely chopped – 3-4
  • Turmeric powder – 1/4 tsp
  • Salt as required
  • Oil for frying

Method

  • Wash the dill leaves thoroughly and finely chop.
  • Heat oil in a Kadai for deep fry
  • Mix the gram flour, rice flour, cumin seeds, green chillies, turmeric powder and salt in a bowl.
  • Add hot oil to this mixture. (The hot oil and rice flour helps in making crispy pakodas)
  • Add the dill leaves and onion to the bowl and mix
  • Now slowly add water little by little to make the batter.
  • Make sure the batter is not watery. It should be of dropping consistency
  • If the batter becomes a little watery, add a little gram flour. Make the pakodas immediately after mixing the batter.
  • Prepare the pakodas by dropping the mixture little by little into the kadai and deep fry till golden brown.
  • Serve these crispy pakodas hot with red chili and green chili sauce.
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Kheema Seviyaan


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.