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
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Mouth-watering Palak Paneer


palak paneer noorsrecipes

One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.

Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!

Ingredients

  • Paneer cut into cubes  – 300 gms
  • Palak / Spinach – 2 bunches
  • Methi / fenugreek leaves – few springs
  • Savaa / Dill leaves – few springs
  • Tomato – 1 small
  • Ginger – 1 small piece
  • Lemon juice – 1 tbsp
  • Green chilies – 5-6
  • Garlic -3-4 large cloves
  • Onion finely chopped – 2tbsp
  • Cumin seeds / Zeera – 1 tsp
  • Oil – 3-4 tbsp
  • Salt – as required

Method

  • Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
  • Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
  • Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
  • Blend the blanched ingredients along with lemon juice to a coarse paste.
  • Shallow fry paneer cubes till slightly brown and keep aside.
  • Heat  2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
  • Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
  • Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
  • Mix in fried paneer cubes and cook for 2-3 mins.
  • Serve immediately. Add paneer just before serving.
  • Serve with roti, naan or kulcha.

Spicy Ghosht


Spicy Ghosht noorsrecipes

Ingredients

  • Mutton – 500 gms
  • 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

  • Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.
  • Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, 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.
  • Add this masala to the mutton with turmeric powder and salt.
  • Fry well till the masala is well incorporated to the mutton and oil starts to separate.
  • Finally add a cup of water and close the pressure cooker.
  • Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.
  • You can also cook this in an open vessel till the mutton is soft.
  • Serve hot with roti.

Authentic Rajma Chawal


rajma noorsrecipes

Ingredients

  • Rajma – 1 cup
  • Finely chopped onion – 1 large
  • Tomato – 1 medium
  • Ginger garlic paste – 1 tsp
  • Green chilies – 3-4
  • Red Chili Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder- 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Finely chopped Coriander leaves – 2 tbsp
  • Oil – 3 tbsp
  • Salt – as required

Method

  • Soak Rajma overnight, wash and pressure cook (add 4-5 cups of water) for about 3-4 whistles on high flame and then on low flame for an hour. Strain the rajma and keep it aside.
  • Heat oil in a pan . Fry chopped onions till golden brown. Add ginger garlic paste and chilies and fry well.
  • Roughly chop the tomato and grind. Cook until the masala separates from oil.
  • Add salt , turmeric powder and mix well.
  • Add the Rajma , red chili powder, coriander powder and garam masala powder and mix well.
  • Now add the stock and cook until a thick gravy is formed.
  • Garnish with coriander leaves.
  • Best served with basmati rice. You can also serve it with zeera rice or rotis.

Mushroom Masala


Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice 🙂

Mushroom masala noorsrecipes

Ingredients:

  • Button Mushrooms – 300 gms
  • Onion finely chopped – 1 large
  • Tomato  – 1 large
  • Ginger garlic paste – 3/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – t tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Cashew nuts – 2 tbsp
  • Kaoori Methi – 1 tsp
  • Fresh cream- 2 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes,  ginger garlic paste and cashew and grind them into a smooth paste. (you can  add almonds instead of cashews. Soak, peel and then grind).
  • Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.
  • Add kasoori methi and fresh cream and cook for another 2-3 minutes.
  • Serve hot with butter kulchas or Zeera rice.

 

 

Mutton curry with Potatoes, Fenugreek leaves and Lilva beans in coconut gravy


Here’s mum’s mutton curry that she would cook every Friday 🙂

It’s absolutely delicious and goes with rice, roti, bread or event ragi balls! Do try it out 🙂

noorsrecipes - mutton curry

Ingredients

  • Mutton – 500 gms
  • Thinly sliced onion – 2 medium
  • Tomatoes – 2 medium
  • Potatoes – 2 medium
  • Fenugreek /Methi leaves – 1 small bunch
  • Lilva beans – 1/2 cup
  • Slit green chilies – 3-4
  • Coriander leaves finely chopped – 2 tbsp
  • Ginger garlic paste – 1 1/2 tsp
  • Grated Coconut – 4 tbsp
  • Yogurt – 2 tbsp
  • Red chili powder – 1 1/2tsp
  • Coriander powder – 1 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Bay leaf – 1
  • Cardamom – 2
  • Oil – 6tbsp
  • Salt – as required

Method:

  • Wash the mutton thoroughly. Marinate with yogurt, 1/2 tsp ginger garlic paste, green chili, about 2 tbsp each of thinly sliced onion and tomatoes, 1/2 tsp red chili powder, 1/2 tsp of coriander powder, turmeric powder, garam masala powder and salt.
  • Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.
  • Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.
  • Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.
  • Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.
  • Serve hot with plain rice, ghee rice or roti.
  • If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.

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 🙂

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

Kaala Chana with Aloo and Dill Leaves


Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Kaala Chana / Black chana – 1 cup
  • Potato – 1 medium sized
  • Dill leaves – 1 cup
  • Onions finely chopped – 1 medium sized
  • Tomato finely chopped  – 1 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric. Powder – 1/4 tsp
  • Garam Masala – 1/4 tsp
  • Coriander powder – 1 tsp
  • Salt – as required

Method

  • Soak kaala chana over night and pressure cook for about 15 – 20 minutes
  • Heat some oil in kadai
  • Add onions and fry till golden brown
  • Add ginger garlic paste and fry till raw smell goes. Add tomatoes, fry for sometime. Add all the masalas
  • Cook till tomatoes become soft and oil separates
  • Now add the dill leaves and fry for sometime
  • Add in the potatoes. Cook till the potatoes  are done
  • Add the  chana , fry for a minute then add the  water with which the  chana was cooked
  • Cook for sometime. Serve hot with rotis

Interesting FactDill leaves also known as sabbaki soppu or sew bhaji. This green leaf  vegetable is very delicious and healthy too.

Specially good for pregnant women and nursing mothers.

Raw Banana with Curd


Raw Banana with CurdImage Courtesy: Mujahid Khaleel

Raw Banana with Curd
Image Courtesy: Mujahid Khaleel

Ingredients

  • Raw banana  – 1 large
  • Onion – 3 tbsp
  • Coconut grated- 3 tbsp
  • Cumin seeds/ Jeera -1 tsp
  • Chilli powder – 1/2 tsp
  • Tumeric powder – 1/2 tsp
  • Coriander powder –  1/2 tsp
  • Garam Masala powder  – a pinch
  • Curd – 1 cup
  • Oil – 1 tsp

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a few

Method

  • Peel, cut and wash the raw banana
  • In a Kadai, add some water, raw banana , chilli , turmeric, coriander and garam Masala powder and cook till soft
  • In the meanwhile, grind cumin seeds , coconut and onion. In another Kadai, add oil
  • Add the ground mixer and fry for a 2-3 mins. Pour in the cooked raw banana. Add curd and mix well
  • Cook for about 2 mins
  • Add the tadka
  • Serve hot with rice