Category Archives: Vegetarian

Ramadan Samosa Recipes

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

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

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Paneer Makhni

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Impossibly, rich, and creamy Paneer Makhni is to die for! Insatiable, inviting, and a culinary delight. The combination of the spices with fresh cream makes it a homely dish perfect for both rice and roti lovers. Here’s our Paneer Makhni recipe.

Ingredients

  • Paneer cut into cubes – 400 gms
  • Ginger-garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2tsp
  • Garam masala – 1/4 tsp
  • Turmeric powder -1/4 tsp
  • Hung yougurt – tbsp
  • Butter – 2 tbsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • Marinate the paneer cubes with ginger-garlic paste, Kashmiri red Chili powder, coriander powder, cumin powder, garam masala, turmeric powder, hung yogurt and salt. Cover and keep aside.
  • For the gravy, add 1 tbsp of butter and a little oil in a wok.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Meanwhile cook paneer in a pan. Grease the pan with some butter. Place the paneer cubes, cook for 2 minutes on one side, flip them and cook for another 2 mins on the other.
  • Add another dollop of butter into the same wok.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. Then add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Add the paneer cubes. Mix gently.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread, rice, or peas pulav.

Aloo Bonda Recipe

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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

Ramdan Special | Kheema Recipes for Iftar

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Ramadan, the holy month is here — A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories 🙂

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

 

Set Dosa Recipe

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Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.

Here’s a simple recipe on how you can make set dosas.

set dosa - noorsrecipes

Ingredients:

  • Dosa rice/ Raw rice – 2 ½ cups
  • Parboiled rice – 1 ½ cups
  • Methi/Fenugreek seeds – 3 tsp
  • Urad/ Black gram Dal – 1/2 cup
  • Puffed rice – 1 ½ cups Soda – a pinch
  • Oil
  • Salt as required

Method:

Making the dosa batter:

  1. Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
  2. In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
  3. Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
  4. Mix all the soaked ingredients into one bowl after draining all the water.
  5. Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
  6. Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
  7. The batter doubles up.  Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.

Making dosa:

  • Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
  • Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
  • Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
  • Serve the Set dosas hot with vegetable sagu and chutney.

Baked Falafel with Multigrain Pita Bread

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falafel - noorsrecipes

Ingredients:

  • Chickpeas – 1 cup
  • Onion – 1 small
  • Garlic – 2 large cloves
  • Cumin powder  – 2 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 1/2 tsp
  • Green chili  (Optional) – 2
  • Coriander leaves / Cilantro- 1/2 cup
  • Parsley – 1/2 cup
  • Olive oil – 2 tbsp
  • Salt – as required
  • Oil

Method:

  • Soak chickpeas overnight in large bowl with water.
  • Finely chop the onions.
  • Drain the chickpeas. Add all the ingredients from onions to salt with about 2-3 tablespoons of chickpea into the mixer and grind into smooth paste. Transfer to a bowl.
  • Grind the remaining chickpeas into a slightly coarse paste with 2 tablespoons of olive oil. Transfer to the same bowl.
  • Mix well. Make small balls and flatten them. Preheat the oven at 375 degeee Fahrenheit.
  • Apply some oil on a baking tray and arrange the falafel.
  • Brush some oil on the top of the falafel. Place the tray in the middle rack. Bake for 15 minutes on each side.
  • Flip the falafels, brush some more oil and bake for another 15 minutes until golden brown. Serve hot with Pita breads.

How to serve falafel with Pita Bread:

  • Cut a pita bread into 2 halves. Apply some hummus inside.
  • Arrange 2-3 falafels, lettuce, cucumber, and tomatoes
  • Add some tahini, hummus, or mayonnaise on top and relish 🙂

Garlic Button Mushrooms

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garlic button mushrooms- noorsrecipes

Ingredients:
• Button Mushrooms – 500 grams
• Finely chopped Onions – ½ Cup
• Finely chopped Garlic – 9-1- large cloves
• Olive Oil – 3-4 tbsp
• Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
• Fresh Thyme – 1 tbsp
• Finely chopped Parsley – few springs
• Black Pepper Powder – 1 tsp
• Salt as required
Method:
• Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
• Heat 3-4 tbsp of olive oil in a pan.
• Add finely chopped onions and saute for a minute.
• Add the finely chopped garlic and saute for another minute.
• Now add the mushrooms and fry well until they are lightly roasted.
• Once they are lightly roasted, add salt and black pepper powder.
• Continue to cook them until they are done on low flame for about 10 minutes uncovered.
• About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
• Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
• Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.

All time favorite: Curd rice

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One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!

Here’s how you can add some flavor to the humble curd rice.

curd rice noorsrecipes

Ingredients:

  • Cooked rice – 2 bowls
  • Curd / Yogurt – 1 ½ cups
  • Whole Milk – 1/3 cup
  • Cucumber – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped cilantro – 2 tbsp
  • Pomegranate seeds – ¼ cup
  • Ginger – ½ inch
  • Rai / Mustard seeds – 1 tsp
  • Urad dal/Black Gram dal – 1 tsp
  • Dry Red Chili – 2
  • Curry leave – 9-10
  • Oil –  1 tbsp
  • Salt a required

Method:

  • Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
  • Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
  • Finely chop the ½ piece ginger and keep it aside.

To Temper:

  • Heat oil in a small pan. Add Mustard seeds.
  • Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
  • Add it to the rice and mix well. Garnish with a few pomegranate seeds.
  • Serve with papad and any pickle of your choice.

Makara Sankranthi Special: Avarekai Bath / Lilva Beans Rice

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It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.

averakai rice noorsrecipes

Ingredients:

  • Avarekai/ Lilva Bean –  1 ½ cup
  • Methi/ Fenugreek leaves –  2 cups
  • Onion –  1 medium sized
  • Tomato – 1 large
  • Green chilies – 2-3
  • Ginger Garlic paste – 1 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Cumin powder – ½ tsp
  • Coriander Powder – 1 tsp
  • Oil – 9-10 tbsp
  • Cooked rice – made out of 1 glass of rice
  • Salt as required

Method:

  • Heat 9-10 tbsp of oil in a large Kadai.
  • Finely chop the onion and fry till slightly brown.
  • Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
  • Now add tomatoes and cook till soft.
  • Add the avarekai/ lilva bean and fry well for 1 min.
  • Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
  • Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
  • Mix the cooked rice  (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.

Serve with papad and some raita or curd rice 🙂

Easy falafel recipe

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Falafel noorsrecipes

Ingredients:

  • Chickpeas dried – 250 gms (1 ¼ cup)
  • Onion – 1 (finely chopped)
  • Garlic – 3 (crushed)
  • Coriander – 3 tbsp (finely chopped)
  • Green chillies – 3 to 4 (finely chopped)
  • Red chilli powder – 1 ¼ tsp
  • Coriander powder- ½ tsp
  • Cumin powder – ½ tsp
  • Ground cardamom – ¼ tsp
  • Baking powder – ½ tsp
  • Water – 3 tbsp
  • All purpose flour – 1 ½ tbsp
  • Oil – 3 cups or 750 ml for deep frying

Method:

  • Soak chickpeas overnight
  • Drain the chickpeas well
  • Combine chickpeas with finely chopped onion, coriander and crushed garlic
  • Blitz the mix little by little by pulsing each batch for a few seconds
  • Make sure the mix is coarse and not too pasty
  • Add all the spices, baking powder, salt, all purpose flour and water to the mix
  • Mix well by hand until smooth
  • Cover the mixture and keep it in the refrigerator for an hour
  •  For frying: Heat oil in a kadai on medium flame
  • Wet your hands with a little water
  • Place one tbsp of the falafel mixture in the palm of your hand and make a ball or patty
  • Deep fry them in batches for over 4 minutes until golden brown
  • Drain the excess oil with paper towels
  • Serve with mayonnaise, hummus or mint chutney 🙂