Monthly Archives: June 2020

Chocolate Chip Muffins

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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.
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Masala Fish

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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

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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

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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.