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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Aloo Tikki Chole Chaat


aloo tikki chole chaat - noorsrecipes

Ingredients:

Aloo Tikki:

  • Potatoes – 4 large
  • Onions finely chopped – 2 tbsp
  • Ginger green chili paste – 2 tsp
  • Coriander leaves finely chopped – 3 tbsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tbsp + for shallow fry
  • Salt as required

For serving:

  • Chole  prepared out of 2 cups of chickpeas
  • Green chutney
  • Date and tamarind chutney
  • Onion finely chopped – 1 large
  • Chaat masala
  • Cumin powder
  • Red chili powder
  • Sev

Method:

  • Boil the potatoes. Peel them and mash.You can also grate them.
  • Heat oil in a vessel. Add 2 tbsp of finely onions. Fry till translucent and add ginger chili paste. Fry well. Add turmeric and cumin powder, coriander leaves and some salt as required. Mix well. Remove from fire and allow to cool
  • Once the potato mixture cools down, make balls, flatten them and shape them into tikkis
  • In a pan, shallow fry the tikkis on both sides till golden brown.

To serve:

  • Place 2 tikkis on a plate. Pour generous amount of  hot Chole on top. Add green chutney, date and tamarind chutney, some fine chopped onions, sprinkle some chaat masala, a pinch of cumin powder and red chili powder and lastly some sev.
  • This recipe can serve 8-10 people.

 

 

Simple and Easy Banana Bread Recipe


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.

Classic Homemade Walnut Brownie


walnut brownie - noorsrecipes

Sharing with all you foodies Mum’s love for baking! Here’s the classic walnut  brownie recipe 🙂 Loaded with nuts and chocolate, we’re sure you’ll love it.

Ingredients 

  • Sugar – 2 cups
  • Butter – 1 cup
  • All purpose flour / Maida – 1 cup
  • Cocoa powder – 3/4 cup
  • Vanilla essence – 1/2 tsp
  • Eggs – 4
  • Chopped Walnuts –  1/2 cup
Method 
  • Keep all ingredients ready with the above mentioned measurements before you start preparing the brownie.
  • Melt butter and allow to cool.
  • Sift all purpose flour and cocoa powder separately to avoid any lumps.
  • Eggs should be at room temperature. If refrigerated keep them out for about an hour before baking.
  • Grease the baking tray with butter and dust with flour so the brownie comes out easily.
  • Preheat oven at 180 degree Celsius or 350 degree Fahrenheit.
  • Once the butter is cooled slightly , pour it in a mixing bowl and add the sugar. Break the eggs one by one into the mixing bowl and add vanilla essence.
  • Now slowly start mixing the butter, sugar, eggs and vanilla essence. Do not beat.
  • Add cocoa powder and mix.
  • Now add the flour and fold in slowly into the mixture.
  • Lastly add a little flour to the walnut so they don’t settle to the bottom  and slowly mix in.
  • Pour the mixture into the greased  tray and bake for about 35 minutes until a toothpick comes out clean. Baking time may vary depending on the oven.
  • Remove from oven and place it on a cooling rack.
  • Serve the Walnut Brownie with vanilla ice-cream, chocolate sauce and garnish with some chopped walnuts and vanilla wafers.

Arbi Fries


arbi fries noorsrecipes

Here’s a lip smacking and simply delicious snack that is a great alternative for potato.

Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂

Ingredients

  • Arbi /colocasia – 10-12
  • Red chili powder as required
  • Oil for deep fry
  • Salt as required

Method:

  • Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
  • Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
  • Deep fry. Sprinkle some salt and red chili powder and toss the arbi
  • Enjoy when hot

Paneer Burji Samosa


Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂

paneer burji noorsrecipespaneer burji

Ingredients:

  • Paneer crumbled  – 1 cup
  • Finely chopped onion – 1 medium
  • Finely chopped tomato – 1 medium
  • Finely chopped green chilies – 2
  • Finely chopped green pepper/ capsicum – 1 small
  • Green peas – 1/4 cup
  • Finely chopped Methi/ fenugreek leaves – 1/2 cup
  • Finely chopped coriander leaves / cilantro – 1/4 cup
  • Ginger garlic paste- 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Black Pepper powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
  • Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
  • Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
  • Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
  • In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

 

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • The dough should not be too soft

 

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi circle to form a cone
  • Hold the cone upside down and fill it with paneer Burji. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
  • Serve the hot crispy samosas with pudina chutney

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

Chatpata Aloo Chaat!


Craving for something chatpata?

Here’s Mum’s Aloo Chaat! Mum would try a variety of mouth-watering chaats for us on weekends. From Bhel, to sev, Dahi Puri and Aloo Chaat!

Do try it out!

Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

Ingredients
  • Baby Potatoes – 12 -15
  • Red Chili Powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Dry Mango Powder – 1/2 tsp
  • Chaat Masala – 1/2 tsp
  • Oil – 1 tbsp.
  • Yogurt  – 1 cup
  • Sev – 1/2 cup
  • Onion finely chopped – 1 medium
  • Green Chutney
  • Date and Tamarind (sweet) chutney
  • Salt – as required
Method
Frying the Baby Potatoes:
  • Boil the potatoes in a pressure cooker, peel and cut each of the baby potatoes into half
  • Heat 1 tbsp oil in a kadai and add the potatoes and fry for 2 minutes. Then add salt as required and all the powders and fry  till the potatoes are well coated with the masala and  are slightly roasted
  • Remove from heat and allow to cool
Green Chutney
Ingredients
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Lemon juice – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Ginger – a small piece
  • Black salt – 1/4 tsp (optional)
  • Salt as required
Method:
  • Grind all the ingredients with minimum water
  • Adding lemon juice gives the green colour to the chutney
  • You can add a small onion too if you like, it increases the quantity of the chutney
  • You can refrigerate this for a week without adding onions
  • Best to prepare fresh and serve it with chaat or any snack
Date and Tamarind (sweet) chutney
Ingredients 
  • Dates – 20
  • Tamarind pulp – 1 cup
  • Cumin seeds – 2 tsp
  • Jaggery –  1/2 cup
  • Red Chili powder – 2 tsp
  • Black salt – 1 tsp
  • Salt – as required
Method
  • Wash the dates , remove the seeds  and chop them
  •  Dry roast cumin seeds , cool slightly and crush with a rolling pin to make a coarse powder.
  •  Mix together dates, jaggery, tamarind pulp, cumin powder, red chilli powder, black salt, salt  and 3-4 cups of water
  • Cook on medium heat till it comes to a boil, reduce heat and continue to cook for sometime till it becomes thick
  • Remove from heat , cool and serve
  • Refrigerate it in an air tight container and use it whenever you like
  • Make sure to use a clean and dry spoon whenever you want to serve
Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

To Serve:
  • Place some baby potatoes on a plate
  • Add some yogurt to it
  • Then add the green chutney and Date and Tamarind chutney
  • Add some finely chopped onions and some coriander leaves if you like
  • Then sprinkle some chat masala
  • Top it with Sev and Enjoy

Mini Rava Idlis!


Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂

Do try them out! Kids will enjoy every bite!

Rava Idli Image Credit: Mujahid Khaleel

Rava Idli
Image Credit: Mujahid Khaleel

Ingredients:

  • Rava  – 11/2 cups
  • Curd – 3 cups
  • Finely chopped onion – 1 large
  • Green chilies finely chopped – 3-4
  • Coriander leaves – 1 cup
  • Carrot grated – 1/2
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 7-8
  • Soda – 1 pinch
  • Oil – 1 tbsp + 1 big ladle
  • Salt as required

Method:

  • Roast the rava with 1 tbsp oil  for less than 5 minutes and make sure there are no lumps. Do not burn.
  • Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
  • Now add the rava and fry for sometime. Do not burn.
  • Removed from heat and allow to cool.
  • Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
  • Add the grated carrot.
  • Add soda. Add coriander leaves after a minute or 2. If added immediately, the  coriander leaves turn black.
  • Pour in Idli container and steam  for 10 – 15 minutes.
Rava Idli Image Credit: Mujahid khaleel

Rava Idli
Image Credit: Mujahid khaleel

Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.

Walnut Banana Muffin


Mum loved baking; it gave her immense pleasure and joy.
We sisters, loved to see Mum bake. She would hum songs as she mixed in all her ingredients and set up the oven 🙂
Remembering Mum’s Walnut Banana Muffin, Didi tries her hand at it. It looks yummylicious!
Treat yourself to an utterly sweet world!
Walnut Banana Muffin

Walnut Banana Muffin
© Mujahid Khaleel

Ingredients:
Banana – 2 over riped
Walnut – 1/2 cup
All purpose flour / Maida – 2 cups
Butter – 2 over riped
Powdered Sugar – 1 cup
Egg – 1 (room temperature)’
Milk – 1/4 cup
Vanilla Essence – 2 tsp
Salt – 1/2 tsp
Baking powder – 1 tsp
Baking Soda –  1/2 tsp
Method:
  • Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
  • If you do not have powered sugar, powder it and then measure. Here you will need 1 cup.
  • Sieve maida, baking powder, baking soda and salt thrice so that all are very well mixed.
  • Use softened butter. Do not melt.
  • 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.
  • Preheat at 375 F or 190 C  till it becomes hot.
  • Mash the bananas and butter together without any lumps. Mash the bananas a little before adding the butter it becomes easier to mash.
  • Beat the egg separately with vanilla essence. Do not overbeat.
  • Stir in sugar, beaten egg and milk.
  • Fold the dry ingredients into wet.
  • Stop when they are just moistened otherwise the muffin will turn out to be hard.
  • Slowly fold in the walnuts.
  • 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 tooth pick. The muffin  is done if it comes out clean.
  • Remove from oven and place it on a wire rack and allow to cool.
  • Serve muffins for breakfast or have them with your evening tea.
  • You can substitute walnuts for any nuts of your choice or make it just plain.
  • This recipe makes 12 muffins.