Mackerel/ Bangda fry


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.

 

Mouthwatering chicken tikka recipe


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.
chicken tikka - noorsrecipes
chicken tikka - noorsrecipes
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


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


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


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


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.

Yummy Homemade Pav Bhaji


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


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


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.

 

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.