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.

 

 

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Mouth-watering Palak Paneer


palak paneer noorsrecipes

One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.

Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!

Ingredients

  • Paneer cut into cubes  – 300 gms
  • Palak / Spinach – 2 bunches
  • Methi / fenugreek leaves – few springs
  • Savaa / Dill leaves – few springs
  • Tomato – 1 small
  • Ginger – 1 small piece
  • Lemon juice – 1 tbsp
  • Green chilies – 5-6
  • Garlic -3-4 large cloves
  • Onion finely chopped – 2tbsp
  • Cumin seeds / Zeera – 1 tsp
  • Oil – 3-4 tbsp
  • Salt – as required

Method

  • Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
  • Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
  • Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
  • Blend the blanched ingredients along with lemon juice to a coarse paste.
  • Shallow fry paneer cubes till slightly brown and keep aside.
  • Heat  2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
  • Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
  • Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
  • Mix in fried paneer cubes and cook for 2-3 mins.
  • Serve immediately. Add paneer just before serving.
  • Serve with roti, naan or kulcha.

Authentic Rajma Chawal


rajma noorsrecipes

Ingredients

  • Rajma – 1 cup
  • Finely chopped onion – 1 large
  • Tomato – 1 medium
  • Ginger garlic paste – 1 tsp
  • Green chilies – 3-4
  • Red Chili Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder- 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Finely chopped Coriander leaves – 2 tbsp
  • Oil – 3 tbsp
  • Salt – as required

Method

  • Soak Rajma overnight, wash and pressure cook (add 4-5 cups of water) for about 3-4 whistles on high flame and then on low flame for an hour. Strain the rajma and keep it aside.
  • Heat oil in a pan . Fry chopped onions till golden brown. Add ginger garlic paste and chilies and fry well.
  • Roughly chop the tomato and grind. Cook until the masala separates from oil.
  • Add salt , turmeric powder and mix well.
  • Add the Rajma , red chili powder, coriander powder and garam masala powder and mix well.
  • Now add the stock and cook until a thick gravy is formed.
  • Garnish with coriander leaves.
  • Best served with basmati rice. You can also serve it with zeera rice or rotis.

Arbi Fries


arbi fries noorsrecipes

Here’s a lip smacking and simply delicious snack that is a great alternative for potato.

Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂

Ingredients

  • Arbi /colocasia – 10-12
  • Red chili powder as required
  • Oil for deep fry
  • Salt as required

Method:

  • Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
  • Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
  • Deep fry. Sprinkle some salt and red chili powder and toss the arbi
  • Enjoy when hot

Mushroom Masala


Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice 🙂

Mushroom masala noorsrecipes

Ingredients:

  • Button Mushrooms – 300 gms
  • Onion finely chopped – 1 large
  • Tomato  – 1 large
  • Ginger garlic paste – 3/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – t tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Cashew nuts – 2 tbsp
  • Kaoori Methi – 1 tsp
  • Fresh cream- 2 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes,  ginger garlic paste and cashew and grind them into a smooth paste. (you can  add almonds instead of cashews. Soak, peel and then grind).
  • Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.
  • Add kasoori methi and fresh cream and cook for another 2-3 minutes.
  • Serve hot with butter kulchas or Zeera rice.

 

 

Besan ke Dahi Bhalle/Vade


dahi-balle-noors-recipe

Ingredients

  • Gram flour/ Besan – 2 heap cups
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Baking soda – 2 pinches
  • Yogurt – 3-4 cups
  • Water or milk – 3/4 cup
  • Sugar- as required
  • Salt – as required

 For seasoning

  • Oil – 2 tbsp
  • Cumin seeds – tsp

For Garnish

  • Cumin powder
  • Red chilli powder
  • Chaat masala
  • Finely chopped coriander leaves

Method

  • Sieve gram flour, baking soda and salt in a bowl. This helps to remove any lumps in the gram flour and mixes the dry ingredients
  • Add chili powder, turmeric powder and ginger garlic paste to the gram flour and mix using water little by little until you make a paste of dropping consistency
  • Meanwhile heat oil in a kadai. Once it’s hot, take the gram flour mixture in a spoon and push using another spoon into the hot oil. Fry the bhallas till light brown
  • Immediately transfer into a bowl with luke warm water and let it remain for 10-15 minutes. Remove the bhalla from water one by one. Press them lightly and squeeze out all the water
  • Place them in the serving dish
  • Beat yogurt, add water or milk so that the yogurt is a little liquidy. Add salt and sugar as required and mix well. Pour this yogurt mixture on the bhallas
  • Heat oil in a small pan and add cumin seeds. Once it splutters, pour them on the bhallas
  • Garnish with red chilli powder, cumin powder, chaat masala and finely chopped coriander leaves
  • Serve it chill. You can also top it with date and tamarind chutney! 🙂

Dal Makhni


dal makhni noorsrecipes
Ingredients
  • Black Gram / Urad whole – 1 cup
  • Finely chopped onions – 1 large
  • Tomatoes – 2 medium
  • Ginger-garlic paste  – 1 tsp
  • Slit green chillies – 3
  • Cumin seeds / zeera – 1tsp
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 3/4 tsp
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh cream – 1/2 cup + 1 tsp for garnish
  • Butter – 4 tbsp
  • Oil – 2 tbsp
Method
  • Wash and soak black gram over night. Pressure cook with 2-3 glasses of water for about 2 whistles. Do not over cook unless you like it that way
  • Add 3 tbsp of butter and 1 tbsp oil (adding oil helps the butter from burning) in a kadai
  • Add cumin seeds, once it crackles add the onions and fry till slightly brown. Meanwhile dice the tomatoes and make a puree
  •  Ginger-garlic paste to be added now and fried till the raw smell goes and onion is golden brown
  • Add the tomato puree and fry well. Add red chili powder, garam masala powder, green chillies and mix well. Cook until the masala is done
  • Now add the black gram along with the water in which it was cooked. This dal is best when the consistency is thick. Make sure you add water only to that extent.  Allow it to cook for a few minutes in the masala
  •  Add fresh cream and cook for about 2-3 mins
  •  To temper, heat 1 tbsp butter and 1 tbsp oil in a small pan. Add kasoori methi, fry it for a few seconds and pour it on the Dal. This gives an amazing aroma and flavor
  • Garnish with 1 tbsp of fresh cream  and coriander leaves
  • Serve hot with rotis 🙂

Cabbage Kofta Curry


noorsrecipes - cabbage kofta curry

Ingredients for the Kofta

  • Grated cabbage – 2 cups
  • Gram flour – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Green chilli  – 2
  • Coriander leaves finely chopped – 2 tbsp
  • Oil – 1-2 tbsp
  • Oil for frying
  • Salt to taste

Method

  • Add a little salt to the grated cabbage. Keep it aside for 15 minutes
  • Squeeze out the water from the cabbage and add all the ingredients of the kofta to it
  • Make small equal sized ball and deep fry until golden brown. Remove and keep it aside

Ingredients for the gravy

  • Onion finely chopped – 1 medium sized
  • Tomato – 1 large
  • Ginger garlic paste – 1/2 tsp
  • Slit green chillies – 2-3
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Fennel powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Gram masala powder – 1/4 tsp
  • Yogurt – 2 tbsp
  • Cashew paste – 2 tbsp
  • Fresh cream – 2 tbsp
  • Coriander leaves finely chopped – 3 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method

  • Heat oil in a pan, add the cumin seeds
  • Once it crackles add the bay leaf and saute for a few seconds
  • Add the onions and fry till slightly brown. Add the ginger garlic paste and fry till the raw smell goes
  • Add the tomato puree and slit green chillies and cook for about 5 minutes
  • Add all the powders and fry for some more time
  • The oil starts to separate and the masala forms a lump once it’s done
  • Whisk the yogurt and add it along with cashew paste and cream and cook for sometime
  • Mix in the fried koftas and allow it to cook for about 5 minutes
  • Garnish it with finely chopped coriander leaves and serve hot with rotis

Masala Vada Kadhi


MKK_8606

First prepare the Masala Vada. 

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
  • Soak Chana for about 3 hours
  • Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
  • Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal.
  • Heat oil in a kadai. Make small balls out of the mixture and flatten them. Deep fry on medium heat on both sides till golden and crispy.
  • Drain and Keep aside.

 

Then prepare the Kadhi.
Ingredients
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Curry Leaves – 6-8
  • Oil- 1-2 tbsp
Method 
  • Mix yogurt, besan and all the powders and whisk well.
  • Heat 1-2 tbsp of oil in a kadai, add mustard seeds , methi seeds, curry leaves  and ginger garlic paste
  • Sauté for a minute. Add  the yogurt mixture.
  • Cook for sometime until it thickens, stirring continuously on low flame. You can add a little water if you don’t want it too thick.
  • Once the kadhi is done , add the Masala vada and serve immediately  with hot rice.

Kadai Paneer


If Paneer dry is what you are looking for, try the below recipe 🙂

Kadai Paneer Dry Image Credit: Mujahid Khaleel

Kadai Paneer
Image Credit: Mujahid Khaleel

Ingredients

  • Paneer cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped tomato – 1 large
  • Chilli powder – 1/2 tsp
  • Dhania powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Coriander seeds – 1/4 tsp
  • Dry red chillies – 2
  • Onions cut into cubes – 1 small
  • Capsicum cut into cubes – 1 small
  • Julienned Ginger – 1 tsp
  • coriander leaves – 2tbsp
  • Oil
  • Salt – as required

Method

  • Heat oil in a Kadai. Add cumin seeds and allow to splutter.
  • Add coriander seeds and broken dry red chillies.
  • Add finely chopped onions and fry till slightly brown.
  • Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
  • Add the cubed onions and capsicum and fry. Do not over cook.
  • Add the paneer pieces, ginger Juliennes and chopped coriander leaves.
  • Cook for a few minutes.
  • Serve hot with rotis.