Easy Peasy Chaats for Iftar


Who doesn’t love Chaats?

Drizzled with curd, generous amount of sweet and spicy chutney to elevate it, chaats are a favorite among all. Growing up in the good old 90s, chaats were an occasion for fun, an outing with the family to satisfy our cravings for some tangy Pani puri, spicy Masala puri, or the classic Bhel puri.

Mum nailed the art of making chaats at home, giving a refreshing taste to our palates.

Here’s a list of some of the chaats that you can make and enjoy for Iftar πŸ™‚

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

Ramadan Samosa Recipes


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

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

JalapeΓ±o poppers with Lamb Kheema


Cream cheese and lamb mince – what’s not to love? Oozing cheese and layered with minced meat, it’s a sure winner! My kids vouch for it and it makes for a great party snack, too.

If you wish to try something new and fun, try our JalapeΓ±o poppers with Lamb Kheema.

Ingredients:

  • JalapeΓ±o – 12
  • Cream cheese – 4 tbsp
  • Cooked Kheema – 1/2 cup
  • Shredded mozzarella cheese – 1/2 cup

To make Lamb Kheema :

Ingredients:

  • Mutton Kheema / minced meat – 1 cup
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required
  • Flour – 3 tbsp
  • Water – 2-3 tbsp

Method:

  • Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown
  • Add the ginger garlic paste and fry till the raw smell goes
  • Add the tomatoes and cook until soft
  • Add the green chilies and all the powders, including salt
  • Add the kheema and fry for some time
  • Cook on medium flame, stirring occasionally until the kheema is done
  • Add the finely chopped coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside

To make JalapeΓ±o poppers with Lamb Kheema:

  • Preheat the oven to 350-degree Fahrenheit 
  • Cut the jalapeΓ±os into halves 
  • Fill in the first layer with a little cream cheese, then add the second layer with Lamb Kheema  (prepare as above mentioned steps) and top it with shredded mozzarella cheese
  • Bake for 15 to 20 minutes
  • Serve hot with Ranch or garlic sauce

Braided Chicken Puffs


Weekends are perfect for baking! Why not try our ‘Braided Chicken Puffs’ recipe?

A β€˜twist’ on the classic puffs, Braided Chicken Puffs is great to go with your evening snacks.  We dare you to eat just one!

Ingredients:

  • Chicken Kheema / ground chicken – 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required
  • Melted butter for brushing – 3-4 tbsp

Method:

  • Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
  • Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
  • Add the ginger garlic paste and fry till the raw smell goes.
  • Add the tomatoes and cook until soft.
  • Add the green chilies and all the powders, including salt.
  • Add the kheema and fry for some time.
  • Cook on medium flame, stirring occasionally until the kheema is done.
  • Add the finely chopped coriander leaves and fry for a few seconds.
  • Remove from fire and keep it aside.
  • Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
  • Unfold the pastry sheet and lay it flat on a baking tray with parchment paper.  Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
  • Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
  • Apply butter or you can even do an egg wash.
  • Add some sesame seeds on top.
  • Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
  • Remove from oven and leave aside for 5 mins.
  • Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.

Aloo Bonda Recipe


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

Egg Seviyan or Egg Vermicelli


Egg Seviyan -noorsrecipes

Ingredients:

  • Seviyan vermicelli (thin) – 300 gms
  • Eggs – 2
  • Roughly chopped onions – 1 medium
  • Roughly chopped Tomatoes – 1 medium
  • Ginger garlic paste – 1 tsp
  • Slit green chilies – 4-5
  • coriander leaves – handful
  • Oil – 1/3 cup
  • Cloves – 3
  • Cinnamon – 2 small pieces
  • Cardamom – 2
  • Bay leaf – 2
  • Star Anise – 1
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Water – 1/2 to 2 glasses
  • Salt – as required

Method

  • Dry roast the Seviyan, keep aside. Make sure not to burn them.
  • Grind onions and tomatoes into a paste.
  • Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
  • Add onions and tomatoes paste and fry till slightly brown. Now add ginger-garlic paste and fry till raw smell goes.
  • 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 1/2 glass of water. Break open the eggs into a bowl and add them into the water. DO NOT mix.
  • Bring water to boil and let the eggs cook.
  • Once the water comes to boil add the egg is cooked, gently break the cooked eggs.
  • Now add Seviyan  little by little, mixing gently. Check if you need to add some more water. If yes, add and mix.
  • 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 with boiled eggs if desired.

Strawberry Shake


It’s summertime in the US. Shakes are a perfect way to beat the heat! And what better than a chilled strawberry shake 😊, which my kids simply love. With fresh strawberries, scoops of strawberry ice cream, and a whole lot of love, it’s easy peasy and a classic treat!

strawberry shake - noorsrecipes

Ingredients

  • Strawberry ice cream – 4 scoops
  • Milk – 1 cup
  • Fresh strawberries – 2 cups
  • Sugar – 2 tbsp (optional)

Method

  • Blend the fresh strawberries and strawberry ice cream along with milk in a blender. You can add sugar if desired according to your taste. Make sure you use half the ingredients first. Blend it to make a smooth shake. Then use the other half of the ingredients and do the same.
  • Pour into glasses.
  • Serve immediately with ice cubes if desired.

Shrimp/Prawn Tikka


shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas πŸ™‚
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 πŸ™‚
  • 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.

Rice puri with mutton curry


rice puri with mutton curry - noorsrecipes

Rice puri/poori with mutton curry β€” Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.

Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.

Ingredients:

  • Raw Rice – 1 cup
  • Par boiled Rice – 1 cup
  • Coconut grated – 6 tbsp
  • Cumins seeds – 1tsp
  • Onion – a small piece just for flavor
  • Oil for deep fry
  • Salt as required

Method:

  • Wash and soak the rice for 4-5 hours
  • Drain all the water from the rice
  • Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
  • Knead to make a soft dough
  • Make small equal sized balls
  • Take a clean white cloth (about the size of a handkerchief) and wet it
  • Place it on a flat circular rolling board or chakla
  • Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
  • Meanwhile, heat oil in a kadai
  • Remove the puri slowly from the cloth and drop into the boiling oil carefully
  • Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
  • Remove from fire and serve hot with mutton curry

Whole Wheat Chicken Kheema Samosa


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