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 ūüôā

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 ūüôā

paneer burji noorsrecipespaneer burji


  • 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


  • 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‚Äôt 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.



  • 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

Besan ke Dahi Bhalle/Vade



  • 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


  • 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! ūüôā

Palak (Spinach) Pakoda

Tempting Palak Paokdas to go with your evening tea!

Try it out ūüôā

Palak Pakoda

Palak Pakoda
Image Credit: Mujahid Khaleel


  • Palak/ Spinach – 2 cups
  • Gram flour / Besan – 1 cup
  • Onion thinly sliced ¬†– ¬†1 small
  • Rice flour ¬†– 2 tbsp
  • Cumin seeds/ jeera – 1/2 tsp
  • Green chillies – 3-4
  • Coriander leaves – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Salt as required


  • Wash the spinach thoroughly and finely chop it. Thinly slice the onion
  • 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 spinach, onion and coriander leaves ( finely chopped) to the bowl and mix
  • The spinach will leave some water so add water if required
  • Make sure the batter is not watery. It should be of dropping consistency
  • If the batter becomes a little water 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 with tomato ketchup or pudina chutney.

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

  • 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
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
  • 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
  • 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
  • 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
  • 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

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 ūüôā
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

Banana – 2 over riped
Walnut –¬†1/2 cup
All purpose flour / Maida Р2 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
  • 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.

Yummy Vegetable Cutlet

Mum would make yummy cutlets with spicy mint chutney and we would enjoy every bite!

Perfect for an evening snack, do¬†¬†try out this heavenly vegetable cutlet. You will love it ūüôā

Vegetable Cutlet  © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel


  • Potatoes – 4 medium sized
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas- 1/4 cup
  • Cabbage – 1/4 cup
  • Cauliflower -1/4 cup
  • Green chilli and ginger paste – 1 tbsp
  • Onion finely chopped – 1 small
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Bread slices – 2
  • Corn flour – 1 tbsp
  • Semolina/ rava – 1/4 cup
  • Oil – 1tbsp + for shallow fry
  • Salt – as required


  • Boil, peel and mash the potatoes and keep it aside. Steam the vegetables.
  • Heat oil in a Kadai.
  • Add the green chilli and ginger paste. Saut√© for a few seconds.
  • Add the finely chopped onions. Saut√© till pink and translucent.
  • Add the steamed vegetables and fry for 2 minutes.
  • Add the mashed potatoes.
  • Add all the powders and fry for about 3-4 minutes.
  • Remove it from heat and allow to cook for 10 minutes.
  • Take some water in a bowl. Dip ¬†1 bread slice into it.
  • Remove immediately , squeeze the water and add to the vegetable mixture. Repeat the same for the second slice too.
  • Add corn flour. (Corn flour and bread slices helps in binding the mixture). Mix well. Shape them into cutlets.
  • Add the rava to a plate.
  • Coat the cutlets with rava. This again help in binding and gives a crispy texture.
  • Shallow fry on a Tava or grill them by adding some oil.
  • Serve with pudina chutney, slices of cucumber and tomato.