Ramzan Special – Delectable Shami Kebab!

It’s the month of Ramzan – the month of peace, prosperity, and good food!

This Ramzan, we are trying our hand at some of Mum’s yummiest dishes. Try them out and make your Iftar all the more special.

Get set on a gastronomical adventure!

noors recipes shami kebab


  • Mutton Kheema – 2 cups
  • Chana dal – 1/2 cup
  • Egg – 1 large
  • Ginger garlic paste – 2 tsp
  • Garam masala – 1/2 tsp
  • Coriander powder – 1 1/2 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 tsp Pepper corns – 10-12 Green chili – 4-5
  • Coriander leaves – handful
  • Mint leaves – 15 leaves
  • Oil – 2 tbsp + for frying
  • Salt as required


  • Pressure cook the Channa dal for 2 whistles using little water
  • Heat 2 tbsp of oil in a Kadai. Add ginger garlic paste and saute for a minute
  • Add the washed and drained kheema and fry. ( You can also soak the Chana dal for an hour and boil the kheema and dal together)
  • Once the raw smell goes and water dries up, add all the masalas, pepper corns, salt and fry well until the kheema is almost done
  • Add the cooked Chana dal and fry for some time
  • Remove from fire once the kheema is completely done. Allow to cool
  • Transfer the kheema mixture into a mixer jar along with fresh coriander leaves, mint leaves and green chillies.
  • Grind it without water for a few seconds
  • Then add the egg and grind it for a few more seconds. Transfer the mixture to a plate, make small balls and flatten them
  • Chill in the refrigerator for half an hour
  • Shallow fry or deep fry as you wish
  • Use one beaten egg to dip the kebab before you shallow fry if you wish to
  • Squeeze some lemon on top of the kebabs and serve with dahipudina chutney and onions

Heavenly Fish Tikka!

For the love of Fish!

For the love of Fish!

  • Boneless fish cut into cubes – 30 cubes
  • Bell pepper (green red yellow) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp.
  • Salt – as required
Second Marinade
  • Hung curd – 2 heap tbsp
  • Ginger garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 tbsp
  •  First prepare for 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 fish thoroughly with water. You can use vinegar or lemon juice to remove some of the smell.
  • Cut the fish into cubes, medium size. You can use bell peppers and onions as well cut into cubes. This is totally your choice.
  •  Marinate the fish with the first marinade by mixing all the ingredients in a bowl. Keep aside for 10 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the fish in to this smooth mixture. Keep aside in the refrigerator for 15 -20 minutes. The marinade is enough for the fish. If you are using bell peppers and onions make more marinade by increasing the quantity.
  •  Put the fish on a skewer along with bell peppers and onion. Arrange them the way you like. Sprinkle some more pepper on top. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the fish and also to the grate or grilling plate whatever you are using for grilling to prevent the fish from sticking.
  •  Preheat the oven at 450 F and grill it for 10 minutes; 5 minutes on each side since fish cooks faster. This may vary depending on your oven. Make sure the oven is really hot before grilling. This also prevents the fish from sticking to the grill. Do not move the fish after placing in the oven. Flip it only when it is thoroughly cooked on one side. This too prevents the fish from sticking.
Serve hot with curd Mint chutney.

Palak Murgh / Spinach Chicken

  • Chicken – 500 gms
  • Spinach/ Palak – 2 bunches
  • Onion finely chopped – 1 medium
  • Tomato finely chopped – 1 medium
  • Garlic finely chopped – 1 large clove
  • Ginger garlic paste – 1 tsp
  • Yogurt – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Green chilies – 3-4
  • Lemon juice – 3 tbsp.
  • Oil – 2-3 tbsp.
  • Salt As required
Method :
  • Wash the chicken thoroughly and marinate it with yogurt, ginger garlic paste and all the powders including salt.
  • Heat oil in a Wok. Add the cumin seeds, once it splutters add finely chopped garlic, fry for a few seconds and then add the finely chopped onion and fry till slightly brown.
  • Add the tomatoes and fry for sometime.
  • Now add the marinated chicken and mix well and allow to cook.
  • Meanwhile wash and coarsely chop the spinach. Blanch the spinach. ( Boil some water in a vessel. Once it comes to boil add the spinach and cook for about 2 mintues. Strain the water and immediately place it in a bowl with very cold water for 2 mintues. Remove from the bowl)
  • Grind the spinach along with green chilies to a smooth paste.
  • The chicken would be almost cooked in the masala by now. Add the spinach paste and lemon juice to the chicken. Adjust salt if required. Mix well. Cover and cook  for 10 mintues on low flame.
  • Serve hot with roti or rice

Spicy Mutton Sukha/Mutton Dry

Mutton Sukha or Mutton Dry is a dish that you can’t get enough of! Delectable, and spicy, Mum would make Mutton Sukha quite often. The various flavors are a treat you can’t resist!

Mutton Sukha

Mutton Sukha
Image Credit: Mujahid Khaleel


  • Mutton – 300 gms
  • Tomato –  1 large
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 3/4 tsp
  • Coriander powder – 3/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper corns – 10-12
  • Turmeric powder – 1/4 tsp
  • Curry leaves – 12-15
  • Oil – 4-5 tbsp or as required
  • Salt – as required


  • Wash the mutton thoroughly and cut into small pieces
  • Grind all the ingredients from tomato to pepper corns including salt  using very little water  into smooth paste
  • Heat little oil in a pressure cooker and add the mutton pieces and fry for sometime. ( mutton leaves some amount of water, fry until this water is dried up)
  • Add the ground masala to the mutton  and fry till the oil separates
  • Add a little water and pressure cook till the mutton is soft and tender. You can prepare in an open vessel too instead of the cooker
  • Heat a little oil in the Kadai. Add the curry leaves then the cooked  mutton and roast it.  Roast it well and make it completely dry. Make sure not to burn
  • Serve it with Dal and Rice or Roti

Note :
Adding curry leaves gives a different flavour to the mutton.
There is green chili, red chili and pepper added to this  dish . The spicier the better.

Mutton Cutlet

Noor’s Recipes turned one year today. Here’s moms yummy Mutton Cutlet recipe. Enjoy with your family and friends!

Mutton Cutlet

Mutton Cutlet


  • Minced mutton / Mutton Kheema – 1 cup
  • Finely chopped onion – 1 small
  • Ginger garlic paste – 3/4 tsp
  • Green chilies – 3-4
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Boiled potato – 1 medium sized
  • Coriander leaves – a handful
  • Corn flour – 1 tbsp
  • Egg beaten – 1
  • Maida/Flour – 1/4 cup
  • Oil – 2-3 tbsp + for shallow fry.
  • Salt – as required


  1. In a pan add about 2-3 tbsp of oil and saute the finely chopped onions.
  2. Add ginger garlic paste and green chilies ( better to add green chili paste instead of chopped green chilies ) and saute for dome time
  3. Add the minced mutton, salt and all the powders and fry them well.
  4. Add some water and cook until the kheema is done. Keep stirring. Do not add too much water and over cook as the kheema would become a paste.
    Once done the  oil begins to separate.
  5. Turn off the heat and transfer to a bowl
  6. Mix the boiled potato, finely chopped coriander leaves and corn flour to the kheema mixture and Shape them into cutlets.
  7. Take 2 plates. Add 1 beaten egg into 1 plate and some maida/flour in another plate.
  8. Coat the cutlets first with egg then with the flour on both sides and shallow fry them on a tawa. ( In a third plate add  some bread crumps or semolina/ Suji and coat in the end and then shallow fry or you can stop at coating with just egg and flour. )
  9. Shallow fry on both sides. Transfer to a plate. Squeeze some lemon on top.
  10. Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.

Mutton Kofta Curry

Mum would make yummy Kofta curry and Kofta fry for us. Here’s how you can make them too!

To make the Koftas refer to the Mutton Kofta recipe posted earlier

Here’s the recipe for Kofta Curry 🙂

Kofta Curry.  Image Courtesy: Mujahid Khaleel

Kofta Curry. Image Courtesy: Mujahid Khaleel

Ingredients for the gravy

  • Onion – 1 medium sized
  • Tomato – 1 medium sized
  • Ginger garlic paste – 1 tsp
  • Curd – 1 heep tbsp
  • Fresh Coconut paste – 2 tbsp ( optional)
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Jeera/ cumin powder – 1 tsp
  • Garam masala -1/2 tsp
  • Coriander leaves – 1/2 cup
  • Oil – 2 tbsp
  • Salt – as required


  • To Make the Koftas refer to the Mutton kofta recipe. Grind  the kheema and masala as shown in the recipe, mix well in a bowl and keep it aside. ( do not deep fry the Koftas).
  • Thinly slice the onions and dry roast them for about 8-10 minutes. After it cools, grind along with ginger garlic paste and half of coriander leaves.
  • Heat oil in a Kadai And fry the onion paste for sometime.
  • Grind the tomato and add it and fry till the raw smell goes and oil separates.
  • Add all the powders and salt and fry well. Now add some water and bring the gravy to a boil.
  • Meanwhile shape the kheema into lemon sized balls.
  • Once the gravy comes to a boil, add the kheema And curd, cook for 45 minutes on low flame.
  • If you want to add the coconut paste add it after 45 minutes and cook for another 15 minutes.
  • If not add the remaining coriander leaves and cook for total 1 hour on low flame.
  • Serve hot with rotis or rice.

Note: if you do not want to grind the onion, finely chop and fry till golden brown, then add the ginger garlic paste and tomatoes and follow the same procedure above.

Fish Fry (Red Chilli Masala)

Fish Fry © Mujahid Khaleel

Fish Fry
© Mujahid Khaleel

For all Fishtarians out there, this one is Mum’s fish fry (recd chilli masala) which is lip-smacking!
Try it out 🙂

  • Fish of your choice – 2 pieces
  • Red chilli powder – 2 tsp
  • Salt – 1 tsp
  • Vinegar – enough to mix the red chilli powder and salt
  • Garlic crushed – 2-3  cloves (optional)
  • Oil to shallow fry
  • You can use any fish of your choice. Here I have used Tilapia.
  • Wash the fish thoroughly.
  • Mix the red chilli powder and salt with enough vinegar to make a paste.
  • Do not add water.
  • (The salt and red chilli powder ratio is always 1:2)
  • Apply the paste to the fish and allow to marinate for about 15-20 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with rice or roti.

Mutton Kofta

Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  🙂

Mutton Kofta  Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel


  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small


  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Lip-smacking Methi Murg

For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required


  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice

Bhaji Gosht/ Lamb with Spinach

Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel


  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required


  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂