Category Archives: Ramadan Recipes

Dilbar Kebab

Posted on by

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

Pepper Grilled Chicken

Posted on by

Here’s Pepper Grilled Chicken recipe. It’s delicious and simple.

Mummy would add pepper to the chicken to spice it up in a simple manner. The flavours make it hard to resist. Do try it out this weekend 🙂

Noorsrecipes pepper grilled chicken

Ingredients

  • Chicken legs – 6 pieces
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – 2 tsp
  • Garam masala – 1/4 tsp
  • Soya sauce – 1 tbsp
  • Lemon juice – 2 tbsp
  • Salt – 1 1/2 tsp or as required
  • Oil – 6 tsp

 

Method

  • Mix all the ingredients from ginger garlic paste to oil in a small bowl to make the marinade
  • Wash the chicken thoroughly and make slits with a sharp knife on the chicken legs
  • This is done to coat the marinade well in the chicken
  • Allow to marinate for about 3 – 4 hours or overnight in the refrigerator
  • Preheat oven to 400 degree Fahrenheit. Cover the baking tray with aluminum foil and place the chicken pieces. Brush some more oil on the chicken if required
  • Bake for about 40 minutes, 20 minutes on each side. Time may vary depending on the oven
  • Serve hot and enjoy the juicy chicken legs just like that

Papdi Chaat

Posted on by

Papdi chaat - noors recipes

 

Ingredients for Papdi:

  • Maida/All purpose flour – 1 cup
  • Salt – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 1 tsp

Method:

  • Add salt, cumin seeds and oil to maida and knead to a hard dough with water
  • Roll dough very thin and cut into small rounds or roll dough very thin, cut into strips and then into diamonds
  • Deep fry on medium heat till golden brown

Ingredients for Potato and chickpea mixture:

  • Boiled kabuki Chana/chickpeas – 1 cup
  • Boiled potatoes – 2 medium sized
  • Yogurt – 2-3 cups
  • Cumin powder – 1 tsp
  • Red chili powder -1 tsp
  • Salt as required

Method:

  • Beat Yogurt
  • Add salt, cumin powder and red chili powder
  • Cut the boiled potatoes into cubes
  • Add the potatoes and chickpeas to the yogurt and mix till combined

For serving:

  • Keep Papdi in a plate. Pour the potato and chickpea mixture, date and tamrind chutney, green chutney
  • Add some finely chopped onions and sprinkle a little chaat masala, cumin powder and red chili powder
  • In the end, add sev and enjoy

Ramzan Special – Delectable Shami Kebab!

Posted on by

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

Ingredients

  • 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

Method

  • 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

Fish Tikka!

Posted on by

For the love of Fish!
Noorsrecipes

For the love of Fish!

Ingredients:
  • 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
Method:
  •  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.

Mutton Kheema Samosa

Posted on by

Samosas! The yummiest Indian snack!

Mum would make crispy Samosas with amazing fillings – Mutton Kheema, Potato, Egg, and many more!

Do try the Mutton Kheema Samosa 🙂

Mutton Kheema Samosa

Mutton Kheema Samosa
Image: Noor’s Recipes

Ingredients :

Mutton Kheem Stuffing:

  • Mutton Kheema / minced meat – 1 cup
  • Fresh green peas – 1/3 cup
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 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:

Mutton Kheema Stuffing:

  • Heat a little oil in a Kadai. Add the finely chopped onions and fry till golden brown
  • Add the ginger garlic paste and fry till raw smell goes
  • Add the tomatoes and cook until soft
  • Add the green chillies and all the powders including salt
  • Add the kheema and fry for sometime. Add the green peas
  • Cook on medium flame and stirring occasionally until the kheema and peas are done. (Kheema cooks faster. Add a little water if required)
  • Add the thinly sliced onions and coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside

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
  • 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. 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

Note: If you want to, add a little dill leaves  (After adding the peas). This is purely optional. This will definitely give  a different and unique  taste.

Palak (Spinach) Pakoda

Posted on by

Tempting Palak Paokdas to go with your evening tea!

Try it out 🙂

Palak Pakoda

Palak Pakoda
Image Credit: Mujahid Khaleel

Ingredients

  • 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

Method

  • 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.

Spicy Mutton Sukha/Mutton Dry

Posted on by

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

Ingredients

  • 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

Method

  • 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.

Chatpata Aloo Chaat!

Posted on by

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

Ingredients
  • 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
Method
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
Ingredients
  • 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
Method:
  • 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
Ingredients 
  • 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
Method
  • 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

Mutton Cutlet

Posted on by

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

Mutton Cutlet

Mutton Cutlet

Ingredients:

  • 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 – 1/2 cup
  • Bread crumbs – 1/2 cup or fine semolina/suji – 1/2 cup
  • Oil – 2-3 tbsp + for shallow fry.
  • Salt – as required

Method:

  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 ( finely chopped green chilies or green chili paste ) and saute for some time.
  3. Add the minced mutton, salt and all the powders and fry them well.
  4. Cook on medium flame until the Kheema is done.
  5. Remove from fire, transfer to a bowl and allow to cool.
  6. Mash the boiled potatoes, add it to the Kheema mixture along with, finely chopped coriander leaves and corn flour  and shape them into cutlets.
  7. Take 3 plates. Add maida/flour to the first plate, add 1 beaten egg to the second plate and bread crumbs or semolina/ Suji in the third plate.
  8. Coat the cutlets first with the flour on both sides, then with eggs and lastly with bread crumbs/semolina.
  9. Instead of  step 7 and 8, you can add 1 beaten egg into the Kheema mixture, shape them into cutlets, roll the cutlets with bread crumbs or semolina/suji. 
  10. Refrigerate for 30 mintues.
  11. Shallow fry on both sides until golden . Transfer to a plate. Squeeze some lemon on top.
  12. Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.