Kadai chicken


kadai chicken - 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:

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


dahi-balle-noors-recipe

Ingredients

  • Gram flour/ Besan – 2 heap cups
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Baking soda – 2 pinches
  • Yogurt – 3-4 cups
  • Water or milk – 3/4 cup
  • Sugar- as required
  • Salt – as required

 For seasoning

  • Oil – 2 tbsp
  • Cumin seeds – tsp

For Garnish

  • Cumin powder
  • Red chilli powder
  • Chaat masala
  • Finely chopped coriander leaves

Method

  • Sieve gram flour, baking soda and salt in a bowl. This helps to remove any lumps in the gram flour and mixes the dry ingredients
  • Add chili powder, turmeric powder and ginger garlic paste to the gram flour and mix using water little by little until you make a paste of dropping consistency
  • Meanwhile heat oil in a kadai. Once it’s hot, take the gram flour mixture in a spoon and push using another spoon into the hot oil. Fry the bhallas till light brown
  • Immediately transfer into a bowl with luke warm water and let it remain for 10-15 minutes. Remove the bhalla from water one by one. Press them lightly and squeeze out all the water
  • Place them in the serving dish
  • Beat yogurt, add water or milk so that the yogurt is a little liquidy. Add salt and sugar as required and mix well. Pour this yogurt mixture on the bhallas
  • Heat oil in a small pan and add cumin seeds. Once it splutters, pour them on the bhallas
  • Garnish with red chilli powder, cumin powder, chaat masala and finely chopped coriander leaves
  • Serve it chill. You can also top it with date and tamarind chutney! 🙂

Dilbar Kebab


Ramadan Mubarak to everyone 🙂 Here’s a simple recipe for Iftar.

dilbar kebab noorsrecipes

Ingredients

  • Kheema/ minced lamb meat – 1/2 kg
  • Finely chopped onion – 4 tbsp
  • Finely chopped garlic – 4 cloves
  • Green chilies – 5-6
  • Coriander leaves – 1/2 cup
  • Besan/ gram flour- 4 tsp
  • Cumin seeds -1 tsp
  • Bay leaf – 1
  • Garam masala powder – 1/2 tsp
  • Egg – 1 (optional)
  • Oil – 2tbsp + for shallow dry
  • Salt – as required

For stuffing

  • Juice of 1 lime
  • Finely choppedGreen chilies – 3-4
  • Finely chopped coriander leaves – 1/4 cup
  • Finely chopped ginger – 2 inch piece

Method

  • Heat oil in a pan. Add bay leaf, then add onion and garlic, fry lightly, add cumin seeds and green chilies
  • Now add kheema and fry well. Add the besan, mix well and allow to cook
  • While the kheema is getting cooked, prepare the stuffing. Mix all the ingredients for the stuffing in a bowl and refrigerate it for half an hour
  • When the kheema is cooked and completely dry, add the coriander leaves and mix well, remove from fire and allow to cool
  • Once cool, remove the bay leaf and grind to a smooth paste along with an egg if you wish to
  • Divide the mixture into equal portions, make balls, stuff and flatten a little in any shape and shallow fry on a nonstick tawa on low heat
  • Serve hot

Divine Murgh Do Pyaaza


murgh do pyaaza - noorsrecipes

Ingredients

  • Chicken – 500 gms
  • Onion thinly sliced – 1 large
  • Tomato – 1 large
  • Ginger garlic paste – 11/2 tsp
  • Yogurt – 1/4 cup
  • Turmeric powder  – 1/4 tsp
  • Red chili powder  – 1 tsp
  • Kashmiri red chili powder – 1/2 tsp
  • Coriander powder  – 1tsp
  • Cumin powder – 3/4 tsp
  • Garam masala powder  -1/4 tsp
  • Coriander leaves (finely chopped)  – 2 tbsp
  • Cream – 2 tbsp
  • Shallots – 15
  • Mint leaves – 15-20
  • Green chilies slit  – 3
  • Kasoori methi – 1/2 tsp
  • Oil  – 3tbsp + 1 tbsp
  • Salt as required

Method:

  • Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
  • Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
  • Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
  • Fry this paste well until the raw smell goes and oil separate
  • Add the marinated chicken and fry well
  • After sometime add  remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
  • Whisk the yogurt and add it to the chicken and mix immediately
  • Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti

Dal Makhni


dal makhni noorsrecipes
Ingredients
  • Black Gram / Urad whole – 1 cup
  • Finely chopped onions – 1 large
  • Tomatoes – 2 medium
  • Ginger-garlic paste  – 1 tsp
  • Slit green chillies – 3
  • Cumin seeds / zeera – 1tsp
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 3/4 tsp
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh cream – 1/2 cup + 1 tsp for garnish
  • Butter – 4 tbsp
  • Oil – 2 tbsp
Method
  • Wash and soak black gram over night. Pressure cook with 2-3 glasses of water for about 2 whistles. Do not over cook unless you like it that way
  • Add 3 tbsp of butter and 1 tbsp oil (adding oil helps the butter from burning) in a kadai
  • Add cumin seeds, once it crackles add the onions and fry till slightly brown. Meanwhile dice the tomatoes and make a puree
  •  Ginger-garlic paste to be added now and fried till the raw smell goes and onion is golden brown
  • Add the tomato puree and fry well. Add red chili powder, garam masala powder, green chillies and mix well. Cook until the masala is done
  • Now add the black gram along with the water in which it was cooked. This dal is best when the consistency is thick. Make sure you add water only to that extent.  Allow it to cook for a few minutes in the masala
  •  Add fresh cream and cook for about 2-3 mins
  •  To temper, heat 1 tbsp butter and 1 tbsp oil in a small pan. Add kasoori methi, fry it for a few seconds and pour it on the Dal. This gives an amazing aroma and flavor
  • Garnish with 1 tbsp of fresh cream  and coriander leaves
  • Serve hot with rotis 🙂

Pepper Grilled Chicken


Here’s Pepper Grilled Chicken recipe. It’s delicious and simple.

Mummy would add pepper to the chicken to spice it up in a simple manner. The flavours make it hard to resist. Do try it out this weekend 🙂

Noorsrecipes pepper grilled chicken

Ingredients

  • Chicken legs – 6 pieces
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – 2 tsp
  • Garam masala – 1/4 tsp
  • Soya sauce – 1 tbsp
  • Lemon juice – 2 tbsp
  • Salt – 1 1/2 tsp or as required
  • Oil – 6 tsp

 

Method

  • Mix all the ingredients from ginger garlic paste to oil in a small bowl to make the marinade
  • Wash the chicken thoroughly and make slits with a sharp knife on the chicken legs
  • This is done to coat the marinade well in the chicken
  • Allow to marinate for about 3 – 4 hours or overnight in the refrigerator
  • Preheat oven to 400 degree Fahrenheit. Cover the baking tray with aluminum foil and place the chicken pieces. Brush some more oil on the chicken if required
  • Bake for about 40 minutes, 20 minutes on each side. Time may vary depending on the oven
  • Serve hot and enjoy the juicy chicken legs just like that

Pepper & Lemon Chicken


Noorsrecipes - lemon chicken

Ingredients

  • Chicken – 500 gsm
  • Thinly sliced onions – 1 medium
  • Ginger garlic paste – 1 tsp
  • Slit green chillies – 3-4
  • Lemon – 1
  • Coriander leaves finely chopped – 2-3 tbsp
  • Black pepper powder – 11/2 tsp
  • Turmeric powder – a pinch
  • Oil – 2-3 tbsp
  • Salt – as required

 

Method

  • Heat oil in a kadai
  • Add the onions and fry till slightly brown
  • Add the chicken and ginger garlic paste and fry till the raw smell goes
  • Now add the green chillies, turmeric powder, pepper powder and salt. Mix well and fry for a minute
  • Add a little water and allow to cook till the chicken is tender
  • Once the chicken is cooked, add the lemon juice according to your desired tanginess and finely chopped coriander leaves
  • Mix well and cook for another 2 minutes. This is a semi gravy dish and goes well with dal, rice or roti

Cabbage Kofta Curry


noorsrecipes - cabbage kofta curry

Ingredients for the Kofta

  • Grated cabbage – 2 cups
  • Gram flour – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Green chilli  – 2
  • Coriander leaves finely chopped – 2 tbsp
  • Oil – 1-2 tbsp
  • Oil for frying
  • Salt to taste

Method

  • Add a little salt to the grated cabbage. Keep it aside for 15 minutes
  • Squeeze out the water from the cabbage and add all the ingredients of the kofta to it
  • Make small equal sized ball and deep fry until golden brown. Remove and keep it aside

Ingredients for the gravy

  • Onion finely chopped – 1 medium sized
  • Tomato – 1 large
  • Ginger garlic paste – 1/2 tsp
  • Slit green chillies – 2-3
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Fennel powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Gram masala powder – 1/4 tsp
  • Yogurt – 2 tbsp
  • Cashew paste – 2 tbsp
  • Fresh cream – 2 tbsp
  • Coriander leaves finely chopped – 3 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method

  • Heat oil in a pan, add the cumin seeds
  • Once it crackles add the bay leaf and saute for a few seconds
  • Add the onions and fry till slightly brown. Add the ginger garlic paste and fry till the raw smell goes
  • Add the tomato puree and slit green chillies and cook for about 5 minutes
  • Add all the powders and fry for some more time
  • The oil starts to separate and the masala forms a lump once it’s done
  • Whisk the yogurt and add it along with cashew paste and cream and cook for sometime
  • Mix in the fried koftas and allow it to cook for about 5 minutes
  • Garnish it with finely chopped coriander leaves and serve hot with rotis

Papdi Chaat


Papdi chaat - noors recipes

 

Ingredients for Papdi:

  • Maida/All purpose flour – 1 cup
  • Salt – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 1 tsp

Method:

  • Add salt, cumin seeds and oil to maida and knead to a hard dough with water
  • Roll dough very thin and cut into small rounds or roll dough very thin, cut into strips and then into diamonds
  • Deep fry on medium heat till golden brown

Ingredients for Potato and chickpea mixture:

  • Boiled kabuki Chana/chickpeas – 1 cup
  • Boiled potatoes – 2 medium sized
  • Yogurt – 2-3 cups
  • Cumin powder – 1 tsp
  • Red chili powder -1 tsp
  • Salt as required

Method:

  • Beat Yogurt
  • Add salt, cumin powder and red chili powder
  • Cut the boiled potatoes into cubes
  • Add the potatoes and chickpeas to the yogurt and mix till combined

For serving:

  • Keep Papdi in a plate. Pour the potato and chickpea mixture, date and tamrind chutney, green chutney
  • Add some finely chopped onions and sprinkle a little chaat masala, cumin powder and red chili powder
  • In the end, add sev and enjoy

Spicy Kheema Pav


Mum’s spicy Kheema Pav will leave you asking for more!

You can also use it as a stuffing for Samosa 🙂

kheema pav. noorsrecipes

Spicy Kheema Pav by Mum 🙂

Ingredients:

  • Mutton Kheema/ minced meat – 1 cup
  • Bay leaf – 1
  • Cinnamon sticks – 2
  • Cloves – 3
  • Oil – 3-4 tbsp
  • Ginger garlic paste – 1tsp
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomatoes – 1 large
  • Finley chopped green chillies – 2-3
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh green peas – 1/3 cup
  • Potato – 1 small (optional)
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Fennel powder – 1/4 tsp
  • Kasoori methi – 1 tsp
  • Pav bread – 8
  • Butter – 2 tbsp
  • Salt – as required

Method:

  • Heat oil in a kadai. Add bay leaf, cinnamon sticks and cloves and sautĂ© for a minute
  • Add the finely chopped onions and fry till slightly brown
  • Then add ginger garlic paste and fry till the raw smell goes
  • Add green chillies and tomatoes and cook till soft
  • Now add all the powders including salt and stir well
  • Add kasoori methi and Kheema and fry until all the masalas are blended well with the meat
  • Cut the potato into small cubes and add if desired
  • Add green peas and mix well
  • Now add some water and cook on low flame
  • Once the meat is done, remove from fire and garnish with coriander leaves
  • Heat tava and toast the pav with butter
  • Serve hot with Kheema and finely chopped onions along with lemon wedges