Egg Seviyan or Egg Vermicelli

Featured | Posted by

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.
Advertisement

Chocolate Chip Muffins

Featured | Posted by

Summer vacation is here, and my kids want to bake more. I remember we three sisters helping mom bake. Baking and cooking together is fun and a great way to bond. Just feel like I’m living those memories all over again. Try baking this simple recipe and make memories with your kids 🙂

chocolate chip muffins - noorsrecipes

Ingredients

  • All-purpose Flour/ Maida – 2 1/2 cups
  • Granulated sugar – 1 cup
  • Unsalted butter – 1/2 cup
  • Eggs – 2
  • Salt – 1/2 tsp
  • Baking Soda – 1 tsp
  • Baking powder – 1 tsp
  • Whole milk – 1 cup
  • Vanilla essence – 1 tsp
  • Mini unsweetened chocolate chips – 1 cup

Method

  • Keep all ingredients ready with the above-mentioned measurements before you start baking.
  • Sieve flour, baking powder, baking soda, and salt thrice so that all are very well combined. Add chocolate chips, mix into the flour mixture and keep aside.
  • Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
  • Line the muffin tray with paper cake cups. If you don’t have them, grease the tray with butter and dust with maida so that the muffins come off easily once baked.
  • Melt butter and allow to cool.
  • Preheat oven at 375-degree Fahrenheit or 190 degrees Celsius.
  • Add cooled butter into a bowl, to that add in sugar, eggs, and vanilla essence
  • Mix it slowly with a whisk.
  • Now add 1/3rd flour and fold with a spatula. Then add 1/3 milk and fold in again.
  • Follow the same step until all the flour and milk are used up.
  • Pour this mixture into the paper cake cups and bake at 375 F or 190 C for about 20 -25 minutes. Time may vary for each oven.
  • Check if the muffin is baked with a toothpick. The muffin is done if it comes out clean.
  • Remove from the oven and place it on a wire rack and allow to cool.
  • Serve muffins for breakfast or have them as an evening snack.
  • This recipe makes 12 muffins.

Masala Fish

Featured | Posted by

Masala Fish - noorsrecipes

Dead simple with loads of protein and flavor, here’s fish masala recipe that you can cook for your family on weekends. Do try it out 🙂

Ingredients:

  • Fish of your choice – 4 pieces
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Thyme dried – 1 tsp
  • Salt – 1 tsp
  • Vinegar – enough to mix all the spices
  • Oil to shallow fry

Method:

  • You can use any fish of your choice – haddock, cod, tilapia or king fish.
  • Wash the fish thoroughly.
  • Mix all the powders and salt with enough vinegar to make a paste.
  • Do not add water.
  • Apply the paste to the fish and allow to marinate for about 30 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Flip the fish carefully. Add some thyme on top and fry. This is optional but adds a wonderful flavor to the fish.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with potato rice and some grilled vegetables or anything of your choice.

Strawberry Shake

Featured | Posted by

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.

Butter Chicken

Featured | Posted by

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.😊

Here’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 marinade, 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 marinade, 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

Featured | Posted by

shrimp prawn tikka 1 - noorsrecipes

Are you planning a barbecue party? Try this succulent, spicy, and delicious shrimp/prawn tikkas 🙂
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 🙂
  • 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

Featured | Posted by

rice puri with mutton curry - noorsrecipes

Rice puri/poori with mutton curry — 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

Posted on by

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

Fruit chaat recipe

Featured | Posted by

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 😊

Lamb Tacos

Featured | Posted by

Cinco De Mayo Or the 5th of May is a holiday to celebrate the victory of the Mexican’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. Here’s a recipe of my version of Lamb Tacos.

Lamb tacos - noorsrecipes

Ingredients

  • Hard Taco Shells – 8
  • Minced Lamb / Kheema – 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, jalapeño, guacamole, cilantro, olives and list goes on.

My son loves topping his tacos with salsa 🙂

Do try it out!