Shrimp/Prawn Tikka


shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas 🙂
Impossible to resist and super indulgent, they will melt in your mouth.

Ingredients:

  • Shrimp/ prawns – 35-40 pieces
  • Bell pepper (green red yellow) – 1 each small size
  • Onions – 1 small
  • Skewers – 7-8
  • Oil

Marinade:

  • Ginger-garlic paste – 1 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp
  • Hung curd – 2 tbsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 tbsp

Method:

  • Wash the shrimp thoroughly with water. Transfer it to a colander to drain all the water out.
  • You can use bell peppers and onions and cut into cubes. This is totally your choice. I haven’t used any today 🙂
  • Mix all the ingredients of the marinade in a bowl and make a smooth paste.
  • Apply the marinade on the shrimp and (veggies if any)
  • Arrange the shrimp on a skewer (along with bell peppers and onions). Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting Burnt.
  • Preheat the grill at 450-degree Fahrenheit.
  • Brush oil on the shrimp and on the grilling plate to prevent the shrimp from sticking to it. You can also use a pan instead of a grill.
  • Grill the shrimp for 5 minutes on each side. Make sure the grill is really hot. This also prevents the shrimp from sticking to the grill.
  • Serve hot with mint chutney. Serve it as a starter at lunch or dinner or make shrimp/prawn tikka at a barbecue party.

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.

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.

 

 

Dilbar Kebab


Ramadan Mubarak to everyone 🙂 Here’s a simple recipe for Iftar.

dilbar kebab noorsrecipes

Ingredients

  • Kheema/ minced lamb meat – 1/2 kg
  • Finely chopped onion – 4 tbsp
  • Finely chopped garlic – 4 cloves
  • Green chilies – 5-6
  • Coriander leaves – 1/2 cup
  • Besan/ gram flour- 4 tsp
  • Cumin seeds -1 tsp
  • Bay leaf – 1
  • Garam masala powder – 1/2 tsp
  • Egg – 1 (optional)
  • Oil – 2tbsp + for shallow dry
  • Salt – as required

For stuffing

  • Juice of 1 lime
  • Finely choppedGreen chilies – 3-4
  • Finely chopped coriander leaves – 1/4 cup
  • Finely chopped ginger – 2 inch piece

Method

  • Heat oil in a pan. Add bay leaf, then add onion and garlic, fry lightly, add cumin seeds and green chilies
  • Now add kheema and fry well. Add the besan, mix well and allow to cook
  • While the kheema is getting cooked, prepare the stuffing. Mix all the ingredients for the stuffing in a bowl and refrigerate it for half an hour
  • When the kheema is cooked and completely dry, add the coriander leaves and mix well, remove from fire and allow to cool
  • Once cool, remove the bay leaf and grind to a smooth paste along with an egg if you wish to
  • Divide the mixture into equal portions, make balls, stuff and flatten a little in any shape and shallow fry on a nonstick tawa on low heat
  • Serve hot

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 🙂

Vegetable Cutlet  © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel

Ingredients:

  • 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

Method

  • 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. Sauté for a few seconds.
  • Add the finely chopped onions. Sauté 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.

Paneer Tikka!


Mum, would make yummy Paneer dishes for us – sandwiches, parathas, curries and more.
Bringing to you delectable Paneer Tikka recipe!
Simple and easy to make, relish these Paneer Tikkas with spicy green chutney 🙂
Paneer Tikka Image Courtesy: Mujahid Khaleel

Paneer Tikka
Image Courtesy: Mujahid Khaleel

Ingredients
  • Paneer cubes –  2 cups
  • Onion cut  into cubes – 1/4 cup
  • Capsicum cut into cubes – 1/4 cup
  • Hung Curd- 1/2 cup ( hang  the curd for an hour in a muslin cloth)
  • Ginger garlic paste – 1 tsp
  •  Red chilli powder – 2 tsp
  • Coriander powder –  1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin/ Jeera  powder -1/4 tsp
  • Pepper powder – 1/4 tsp
  • Chaat masala – 1 tsp
  • Dry mango powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt as required
Method
  • To prepare the marinade, combine all the ingredients from curd to salt, with only 1/2 tsp chaat masala
  • Remember  not to add too much curd as the Tikkas might become soggy
  • Add the Paneer, capsicum and onion to it. Arrange these on a skewer and keep  in the refrigerator for 45 minutes
  • Then grill the Tikkas till cooked. You can roast them on Tawa too
  • Don’t over cook as the Paneer tends to become too hard
  • Cook  till it starts browning in the edges to have soft Paneer Tikkas
  • Sprinkle the remaining chaat masala and serve hot

Raw Banana, Aloo and Matar Tikki


Tikki fast and easy, the perfect snack for the evening.

Thank You Didi! This looks yum 🙂

Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Boiled Raw banana – 1 large
  • Potato boiled and peeled  –  1 medium
  • Peas – 1/4 cup
  • Onion finely chopped – 2 tbsp
  • Ginger finely chopped- 1inch
  • Green Chillies finely chopped – 2
  • Garam masala powder – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder   – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Chat Masala – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Bread slice -1
  • Corn flour – 1 tsp
  • Oil – 2 tbsp
  • Salt – As required

Method

  • In a kadai, add oil. When heated, add cumin seeds.
  • When they begin to crackle add onion. Fry for sometime.
  • Add ginger and green chillies .Add raw banana, potato and peas. Add all the powders. Mix well and mash a little.
  • Remove from heat and Allow to cool.
  • Dip the bread slice in water, remove immediately and squeeze excess water.
  • Add to the mixture. Add the corn flour as well. Mix well.
  • Shape them into round tikkis.
  • Shallow fry on both sides.
  • Serve hot with green chutney.