Butter Chicken


butter-chicken-noors-recipes

 

When you think about Indian food, Butter Chicken comes to mind! With dollops of butter, tenderly cooked chicken, topped with cream, it sure is a guilty pleasure of many.๐Ÿ˜Š

Hereโ€™s our version of Butter Chicken recipe. Get cooking!

Ingredients

For the chicken

  • Boneless chicken cut into cubes – 500 gms
  • Ginger garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Butter – 2 tbsp
  • Oil – 2 tsp
  • 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

  • In the first margination, add 1/2 tsp of ginger-garlic paste, 1 tsp of lemon juice and a little salt to the chicken and keep aside for 15 minutes.
  • For the second margination, make a paste with 1/2 tsp of ginger garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, 1 tsp of lemon juice, hung curd, oil and salt as required. Apply this to the chicken and refrigerate for at least 2 hours or marinate over night.
  • Cook the chicken in pan. Grease the pan with some butter. Place the chicken cubes, cook for 10 minutes on one side, flip them and cook for another 10 mins or the till the chicken is done.
  • For the gravy, add 1 tbsp of butter and a little oil in the same pan.
  • 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.
  • Add another dollop of butter into the same pan.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy and chicken. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. The 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.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread and rice.

Shrimp/Prawn Tikka


shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas ๐Ÿ™‚
Impossible to resist and super indulgent, they will melt in your mouth.

Ingredients:

  • Shrimp/ prawns โ€“ 35-40 pieces
  • Bell pepper (green red yellow) โ€“ 1 each small size
  • Onions – 1 small
  • Skewers โ€“ 7-8
  • Oil

Marinade:

  • Ginger-garlic paste โ€“ 1 tsp
  • Red Chili powder โ€“ 1 tsp
  • Turmeric powder โ€“ 1/4 tsp
  • Lemon juice โ€“ 2-3 tbsp
  • Hung curd โ€“ 2 tbsp
  • Kashmiri red chili powder โ€“ 1 tsp
  • Coriander powder โ€“ 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder โ€“ 1/4 tsp
  • Pepper powder โ€“ 1/2 tsp
  • Oil โ€“ 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 havenโ€™t used any today ๐Ÿ™‚
  • 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 โ€” Always, brings back a pleasant memory ๐Ÿ˜Š
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe thatโ€™s handed down for generations, itโ€™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. Donโ€™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 ๐Ÿ˜Š 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 โ€“ 250 gms
  • Finely chopped onion โ€“ 1 medium sized
  • Finely chopped tomato โ€“ 1 small
  • Finely chopped green chillies โ€“ 2
  • Finely chopped coriander leaves โ€“ 2tbsp
  • Finely chopped dill leaves – 1 cup
  • Thinly sliced onion โ€“ 2 tbsp
  • Ginger garlic paste โ€“ 1tsp
  • Red chilli powder โ€“ 1 tsp
  • Coriander seeds crushed โ€“ 1 tsp
  • Cumin seeds crushed -1/2 tsp
  • Garam masala powder โ€“ 1/4 tsp
  • Turmeric powder โ€“ 1/4 tsp
  • Salt โ€“ as required

Dough:

  • Maida / All-purpose flour โ€“ 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

Fruit chaat recipe


fruit chaat - noorsrecipes

Ingredients

  • Mango diced – 1 cup
  • Pineapple diced – 1 cup
  • Strawberries cut into halves- 1 cup
  • Watermelon diced – 1 cup
  • Pomegranate – 1 cup
  • Blue Berries – 1 cup
  • Coriander leaves/ Cilantro finely chopped – 2 tbsp
  • Pudina /Mint leaves – 9-10
  • Lime juice – 2-3 tbsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Chaat masala – 1 tsp
  • Black salt – 1/4 tsp
  • Salt as required

Method

  • Combine all fruits in a bowl. You can cut any fruits of your choice
  • Add red chili powder, cumin powder, black pepper powder, chaat masala, black salt and salt as required.
  • Squeeze about 2-3 tbsp if lime to add the tangy flavor.
  • Combine all ingredients well and garnish with coriander and mint leaves
  • Serve immediately and enjoy this summer treat ๐Ÿ˜Š

Lamb Tacos


Cinco De Mayo Or the 5th of May is a holiday to celebrate the victory of the Mexicanโ€™s Army over with the French at the Battle of Puebla on May 5, 1862. Mexicans celebrate this day with their traditional and authentic recipes.

I love Mexican food and trying new recipes just like mom. Hereโ€™s a recipe of my version of Lamb Tacos.

Lamb tacos - noorsrecipes

Ingredients

  • Hard Taco Shells – 8
  • Minced Lamb / Kheema โ€“ 500 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 large
  • Ginger-Garlic paste – 1 tsp
  • Taco seasoning – 3 -4 tbsp
  • Taco Sauce – 1 cup
  • Lettuce chopped – 2 cups
  • Cherry tomatoes – 12 -15
  • Grated cheddar /mozzarella cheese – 1 cup
  • Oil – 2 tbsp
  • Salt as required

Method

  • Heat 2 tbsp oil in a kadai / wok
  • Add finely chopped onions and fry till slightly brown
  • Add ginger-garlic paste and fry until golden brown
  • Now, add the finely chopped tomatoes and cook till soft
  • Add the kheema and fry well for 2 minutes
  • Add the taco seasoning about 3-4 tbsp and salt as required
  • Cook on medium flame until kheema is done
  • Meanwhile, pre-heat the oven at 350 degree Fahrenheit. Place the tacos on a baking tray and bake for about 5 minutes. This is done just to heat the tacos.

To assemble

  • Add some kheema/ minced lamb mixture to the taco
  • Add some taco sauce, lettuce, tomatoes, and gated cheese. I also like to add some Mayo.
  • You can also add an array of toppings like avocado, sour cream, mustard sauce, jalapeรฑo, guacamole, cilantro, olives and list goes on.

My son loves topping his tacos with salsa ๐Ÿ™‚

Do try it out!

Chicken Pakora Recipe


chicken pakora noorsrecipes

Iftar calls for some crispy, crunchy, delicious fried snacks. And what better than chicken pakora! Here’s how you can make these yummy chicken pakoras.

Ingredients:

  • Boneless chicken – 350 gms
  • Ginger-garlic paste – 3/4 tsp
  • Besan/Gram flour – 1 cup
  • Rice flour – 2 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black Pepper powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil for deep frying
  • Salt – as required

Method:

  • Wash the chicken thoroughly and cut into long thin strips.
  • Marinate with ginger-garlic paste and some salt. Refrigerate for half an hour.
  • Take 1 cup besan and sift over a bowl to remove any lumps.
  • Add rice flour, all the powders, and salt (remember not to add too much salt, as you have already added some in the chicken) into the same bowl and mix.
  • Now add water little by little using a whisk to make a smooth batter. Make sure the batter is of medium consistency, not too thick or thin.
  • Heat oil in a kadai / wok.
  • Once the oil is hot, dip in the chicken strips into the batter and deep fry until golden brown on medium heat.
  • Remove with a slotted spoon onto a paper towel to absorb excess oil.
  • Serve hot with spicy green chutney, or children will just love these with ketchup.

 

Ramdan Special | Kheema Recipes for Iftar


Ramadan, the holy month is here โ€” 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 ๐Ÿ™‚

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

 

Mutton Kheema Puffs


mutton kheema puffs

Ramadan, the holy month is here โ€” A month of blessings and forgiveness.

Here’s Mutton Kheema Puffs recipe to make your Iftar super special and a real treat ๐Ÿ™‚ Stay blessed!

Ingredients:

  • Mutton Kheema / minced meat โ€“ 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion โ€“ 1 medium-sized
  • Finely chopped tomato โ€“ 1 small
  • Finely chopped green chilies โ€“ 2
  • Finely chopped coriander leaves / cilantro โ€“ 2tbsp
  • Ginger garlic paste โ€“ 1tsp
  • Red chilli powder โ€“ 1 tsp
  • Coriander powder โ€“ 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder โ€“ 1/4 tsp
  • Turmeric powder โ€“ 1/4 tsp
  • Salt โ€“ as required
  • Melted butter for brushing – 3-4 tbsp
  • Flour – 3 tbsp
  • Water – 2-3 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 on 350 degrees Fahrenheit or 180 degrees Celsius.
  • Take 3 tbsp of flour, add a little water, and make a smooth paste.
  • Cut the pastry sheets into squares. (First cut the sheet into strips and then into squares)
  • Apply this paste on all the sides of the squares. Fill in the squares with kheema. Now fold it into half and seal it. The paste applied on all sides will help in sealing.
  • Take a baking tray and apply some melted butter. Place all the puffs on the tray and brush some melted butter on the top.
  • Allow it to bake for half an hour. After 15 minutes, brush some more butter on top.
  • Serve these hot golden-brown puffs with some pudina chutney or tomato ketchup.

Set Dosa Recipe


Those of us who grew up in Bangalore, must be familiar with set dosa ๐Ÿ™‚ 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 riceย โ€“ 2 ยฝ cups
  • Parboiled rice โ€“ 1 ยฝ cups
  • Methi/Fenugreek seeds – 3 tsp
  • Urad/ Black gram Dal – 1/2 cup
  • Puffed rice – 1 ยฝ cups Soda – a pinch
  • Oil
  • Salt as required

Method:

Making the dosa batter:

  1. Takeย 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.ย  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.
  • Serveย the Set dosas hot with vegetable sagu and chutney.