Category Archives: Fried food/Snacks

Ramadan Samosa Recipes

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What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness 🙂

Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.

We’re sure you’ll love it!

Whole Wheat Chicken Kheema Samosa

Paneer Burji Samosa

Mutton Kheema Samosa

For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes

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Aloo Bonda Recipe

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Ingredients

For potato mixture:

  • Boiled potatoes – 4 large
  • Finely chopped onions – 1 small
  • Green chilies – 2-3
  • Finely chopped Coriander leaves – 2 tbsp
  • Finely chopped curry leaves – 5
  • Finely chopped ginger – 1/2 inch
  • Mustard seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Oil 2tbsp

For the batter:

  • Besan/ chickpea flour –1 1/2 cup
  • Rice flour – 3 tbsp
  • Ginger garlic paste – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 11/2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Soda – a pinch
  • Salt as required
  • Oil for deep fry

Method:

  • Mash the boiled potatoes
  • Heat oil in a wok
  • Add mustard seeds. Once they crackle add curry leaves and ginger. Fry for a few seconds.
  • Add onions and fry till translucent
  • Add green chilies, turmeric powder, salt and fry
  • Now add the mashed potatoes and mix well
  • Add coriander leaves. Remove from fire and keep aside
  • For the batter, take a bowl, mix all ingredients from besan to salt
  • Add water little by little to make a batter of medium consistency (not too thin or thick)
  • Make small lemon sized balls of the potato mixture
  • Heat oil in a wok and once the oil is hot, dip each potato balls into the batter and deep fry until slightly golden brown
  • Serve hot and enjoy with spicy green chutney

Whole Wheat Chicken Kheema Samosa

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chicken kheema samosa - noorsrecipes

Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!

Ingredients:

Chicken Kheema Stuffing:

  • Chicken Kheema / Ground chicken – 250 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Finely chopped dill leaves – 1 cup
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds crushed – 1 tsp
  • Cumin seeds crushed -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough:

  • Maida / All-purpose flour – 2cups
  • Salt and water as required

Method:

Chicken Kheema Stuffing:

  • Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
  • Add the ginger-garlic paste and fry till the raw smell goes
  • Add tomatoes and cook until soft
  • Add green chillies, all the powders, crushed coriander and cumin seeds and salt
  • Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
  • Now add the kheema and fry for some time
  • Cook on medium flame, stirring occasionally until the kheema is done
  • Add coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside
  • You can add potatoes, peas or fenugreek leaves to the kheema as well if you like

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
  • Keep covered aside for 15 mins.

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a thin 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. 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 medium heat
  • Serve the hot crispy samosas with pudina chutney

Lamb Tacos

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Cinco De Mayo Or the 5th of May is a holiday to celebrate the victory of the Mexican’s Army over with the French at the Battle of Puebla on May 5, 1862. Mexicans celebrate this day with their traditional and authentic recipes.

I love Mexican food and trying new recipes just like mom. Here’s a recipe of my version of Lamb Tacos.

Lamb tacos - noorsrecipes

Ingredients

  • Hard Taco Shells – 8
  • Minced Lamb / Kheema – 500 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 large
  • Ginger-Garlic paste – 1 tsp
  • Taco seasoning – 3 -4 tbsp
  • Taco Sauce – 1 cup
  • Lettuce chopped – 2 cups
  • Cherry tomatoes – 12 -15
  • Grated cheddar /mozzarella cheese – 1 cup
  • Oil – 2 tbsp
  • Salt as required

Method

  • Heat 2 tbsp oil in a kadai / wok
  • Add finely chopped onions and fry till slightly brown
  • Add ginger-garlic paste and fry until golden brown
  • Now, add the finely chopped tomatoes and cook till soft
  • Add the kheema and fry well for 2 minutes
  • Add the taco seasoning about 3-4 tbsp and salt as required
  • Cook on medium flame until kheema is done
  • Meanwhile, pre-heat the oven at 350 degree Fahrenheit. Place the tacos on a baking tray and bake for about 5 minutes. This is done just to heat the tacos.

To assemble

  • Add some kheema/ minced lamb mixture to the taco
  • Add some taco sauce, lettuce, tomatoes, and gated cheese. I also like to add some Mayo.
  • You can also add an array of toppings like avocado, sour cream, mustard sauce, jalapeño, guacamole, cilantro, olives and list goes on.

My son loves topping his tacos with salsa 🙂

Do try it out!

Chicken Pakora Recipe

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Iftar calls for some crispy, crunchy, delicious fried snacks. And what better than chicken pakora! Here’s how you can make these yummy chicken pakoras.

Ingredients:

  • Boneless chicken – 350 gms
  • Ginger-garlic paste – 3/4 tsp
  • Besan/Gram flour – 1 cup
  • Rice flour – 2 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black Pepper powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil for deep frying
  • Salt – as required

Method:

  • Wash the chicken thoroughly and cut into long thin strips.
  • Marinate with ginger-garlic paste and some salt. Refrigerate for half an hour.
  • Take 1 cup besan and sift over a bowl to remove any lumps.
  • Add rice flour, all the powders, and salt (remember not to add too much salt, as you have already added some in the chicken) into the same bowl and mix.
  • Now add water little by little using a whisk to make a smooth batter. Make sure the batter is of medium consistency, not too thick or thin.
  • Heat oil in a kadai / wok.
  • Once the oil is hot, dip in the chicken strips into the batter and deep fry until golden brown on medium heat.
  • Remove with a slotted spoon onto a paper towel to absorb excess oil.
  • Serve hot with spicy green chutney, or children will just love these with ketchup.

 

Ramdan Special | Kheema Recipes for Iftar

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Ramadan, the holy month is here — A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories 🙂

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

 

Easy falafel recipe

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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

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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.

Dill Leaves Pakoda

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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.

Kheema Seviyaan

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kheema seviya - noorsrecipes

Ingredients:

  • Seviyan/ vermicelli (thin) – 600 gms
  • Kheema (Lamb) – 500 gms
  • Finely chopped onions – 2 medium
  • Finely chopped tomatoes – 2 medium
  • Ginger garlic paste – 2 tsp
  • Slit green chilies – 4-5
  • Coriander leaves – handful
  • Oil – 3/4 cup
  • Cloves – 5
  • Cinnamon – 3 small pieces
  • Cardamom – 2
  • Bay leaf – 2
  • Star Anise – 1
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Water – 3 1/2 glasses
  • Salt – as required

Method:

  • Dry roast the seviyaan, keep aside. Make sure not to burn them.
  • Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
  • Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
  • Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
  • Once the masala is done and forms a lump add the kheema. Fry well  till all the water dries up.
  • Add salt as required and cook till the kheema is done.
  • Add water and bring it to boil. Now add 1/4 cup of peas.
  • Once the water comes to boil add the seviyan little by little mixing gently.
  • Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
  • Serve hot and enjoy

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.