Makara Sankranthi Special: Avarekai Bath / Lilva Beans Rice


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 🙂

Delish Fruit Cake Recipe


tutti frutti noorsrecipes

Ingredients:

  • Maida/All-Purpose Flour – 2 cups
  • Castor sugar – 1 ¼ Cup
  • Butter – 1 cup
  • Eggs – 5
  • Baking Powder –  2 tsp
  • Vanilla Essence – 1 tsp
  • Dry fruits Mix (Almonds, Cashews, Raisins, Walnuts, Pistachio)s – ½ Cup
  • Tutti Frutti – ½ Cup
  • Milk – ¼ Cup
  • Spice powder – 1 tsp

Method:

  • Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
  • If you do not have castor sugar, run the sugar in a food processor or mixer for a few seconds to make superfine sugar, (make sure not to powder it) then measure. Here you will need 1 ¼ cup. You can also use 1 ¼ cup of granulated sugar instead of castor sugar.
  • Sieve Maida/All-Purpose Flour, baking powder, Spice powder thrice so that all are thoroughly mixed. Mix in the dry fruits and tutti frutti.
  • Soften the butter before beating. Do not melt.
  • Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
  • Grease the bread tin with butter and dust with Maida/All-Purpose Flour, so that the cake comes off easily once baked. You can also use cooking spray.
  • Place the bread tin on the parchment paper, trace it and cut it out, then place it on the bottom of the bread tin.
  • Preheat the oven at 350 degrees Fahrenheit.
  • Beat butter and sugar in a bowl till light and fluffy. Make sure to beat in one direction.
  • Separate the egg whites and yolks.
  • Beat the egg whites with a hand-mixer until stiff peaks are formed.
  • Beat well the egg yolks with vanilla essence.
  • Add the beaten egg yolk to the butter-sugar and mix well. Do not allow the mixture to curdle. To this, slowly fold in the beaten egg whites with a rubber spatula.
  • Instead of separating the egg whites and yolks and then beating them, you can add the whole eggs one by one, beating them well each time.
  • Add 1/2 of the sieved flour to the butter-sugar-egg mixture and fold in. Add some milk and fold slowly. Now repeat the same with the remaining flour and milk.
  • Pour this mixture into the bread tin and bake for about 1 ½ hours. Time may vary for each oven.
  • Add cherries and tutti frutti on the top.
  • Check after 1 hour. If it is browning too much, place aluminum foil on the top and cook for the remaining minutes.
  • Check if the cake is baked with a tooth pick. The cake is done if it comes out clean.
  • Remove from oven and place it on a wire rack and allow it to cool.

 

Easy falafel recipe


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 🙂

Welcome to Noor’s Kitchen :)


This Blog is the brainchild of my sisters – Shazia, Nazia (my twin sis) and me.

Dedicated to Mum, we are happy to share delicious recipes that Mum loved to cook.  She has collected them over the years.

She loved baking, cooking, and experimenting with food, no matter rain or shine. And most amazing of all, she spread her love and charm by serving food to all those who came home.

The recipes share here are prepared by my lovely sisters and made attractive by my Jeeju, Mujahid Khaleel’s photography.

Hope you all enjoy the recipes and share yours with us 🙂