Tag Archives: food blog

Happy 8th birthday to Noorsrecipes!

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8 years and counting! Happy 8th birthday to Noorsrecipes!
A journey of feel-good chemicals, nostalgia that brought back pleasant memories, and super indulgent recipes by Mum. We are thankful to everyone for all the great feedback and love that we have received.


The brainchild of three sisters, Noorsrecipes is an ode and a dedication to our Mother, who was the strongest force in our lives and will be forever.
Nothing brings people together than good food! We hope to continue this awesome journey of sharing Mum’s recipes and love of food.

Follow us on @noorsrecipes on Instagram 🙂

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Egg Seviyan or Egg Vermicelli

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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.

Shrimp/Prawn Tikka

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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.

Chicken Pakora Recipe

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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.

 

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.

Chicken tikka recipe

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Indulge in some heavenly chicken tikka this Eid
As Ramadan comes to an end, we wish you and your family Eid Mubarak!
Have an awesome Eid with your family. Hope this Eid brings you immense joy, happiness and blessings.
chicken tikka - noorsrecipes
chicken tikka - noorsrecipes
Ingredients:
  • Boneless chicken cut into cubes – 500 gms
  • Bell pepper (green, red) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 1/2tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp
  • Salt – as required
Second Marinade
  • Hung curd – 3 heap tbsp
  • Ginger-garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil –  6 tsp
Method:
  •  First prepare the hung curd which is used in the second marinade. By using curd as it is,  water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp, it would take less than half an hour for the process.
  • Wash the chicken thoroughly and cut into cubes, medium size. You can use bell peppers and onions as well that is cut into cubes. This is totally your choice.
  • Marinate the chicken  with the first marinade by mixing all the ingredients in a bowl. Refrigerate for 30 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the chicken, bell peppers and onions  into this smooth mixture. Refrigerate for at least  2 hours. Best to refrigerate overnight.
  • Put the chicken  on a skewer along with bell peppers and onions. Arrange them the way you like. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the chicken  and also to the grate or grilling plate, whatever you are using for grilling to prevent the chicken from sticking.
  •  Preheat the oven at 400 F and grill the chicken tikka for 30 minutes; 15 minutes on each side.
Serve hot with Mint chutney, raw onions and some salad. Don’t forget to squeeze some lemon on the Tikka.

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 🙂