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 😊

Mutton Kheema Puffs


mutton kheema puffs

Ramadan, the holy month is here — A month of blessings and forgiveness.

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

Ingredients:

  • Mutton Kheema / minced meat – 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – 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 🙂 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


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


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.

Sooji Murgh Shorba or Semolina Chicken Soup


Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.

Slurp…Slurp!

chicken soup noors recipes

Ingredients:

  • Chicken – 9-10 bone pieces
  • Roasted Coarse Sooji/ Semolina – 1/3 Cup
  • Ginger-Garlic paste – 1 tsp
  • Thinly sliced Onion – ¼  Cup
  • Thinly sliced Tomato – ¼ Cup
  • Slit Green chilies – 2
  • Coriander leaves/ Cilantro  – ½ Cup
  • Cloves – 2-3
  • Cinnamon – 1 small stick cut into 2-3 pieces
  • Bay Leaf – 1
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½  tsp
  • Black Pepper Powder – 1 tsp
  • Garam masala Powder – ¼ tsp
  • Water – 4 glasses
  • Oil – 3 tbsp
  • Salt as required

Method:

  • Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
  • Add onions and saute till translucent.
  • Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
  • Add ginger garlic paste and fry well until the raw smell goes.
  • Add tomatoes and cook until they are soft.
  • Now add the roasted sooji/ semolina and fry for about a minute.
  • Add in all the powders, slit green chilies and salt and fry for another minute.
  • Add water and bring to a boil.
  • Finely chop some coriander leaves and add them.
  • Close the cooker and cook for about 5-6 whistles.
  • Remove from the heat and allow to cool.
  • Slowly remove the chicken pieces into a bowl and shred them.
  • Add the shredded chicken back to the soup. Heat again before you serve it.
  • Sprinkle some coriander and mint leaves and serve hot.

 

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.

 

Spicy Egg Masala


egg masala noorsrecipes

Ingredients

  • Eggs – 6 boiled and cut into halves
  • Onion – 1 medium
  • Tomato – 1 medium
  • Green chili – 4
  • Coriander leaves – handful
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Coriander seeds – 1tsp
  • Cumin seeds – 1 tsp
  • Pepper corns – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – tbsp
  • Salt – as required

Method

  • Roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste
  • Heat oil in a vessel. Add this masala along with turmeric powder and salt
  • Fry well till the masala is cooked and oil starts to separate
  • Finally add a cup of water and let it cook for sometime
  • Add the boiled eggs cut into halves and cook for another 2-3 minutes
  • Serve hot with roti or ghee rice

Homemade Pav Bhaji


pav bhaji - noorsrecipes

Ingredients:

  • Potatoes medium sized – 4
  • Carrots finely chopped – 1/2 cup
  • Peas shelled – 1/4 cup
  • Cauliflower florets – 1 cup
  • Onions finely chopped – 2 medium sized
  • Tomatoes – 2 large
  • Ginger paste – 1 tsp
  • Garlic paste – 1/2 tsp
  • Slit green chilies – 3-4
  • Turmeric  powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Pav bhaji masala – 1 tsp
  • Butter – 2 tbsp
  • Pav – 6
  • Butter for frying
  • Salt as required

For garnishing:

  • Chaat masala – As required
  • Coriander leaves finely chopped – 1/4
  • Green chilies finely chopped – 2-3

For Serving:

  • Onions finely chopped – 1 large
  • Lemon cut into pieces – 1 large

Method:

  • Boil , peel and mash the potatoes. Add 1 cup water and pressure cool all the vegetables until tender.
  • Open the pressure cooker and mash all the vegetables gently
  • Melt 2 tbsp of butter in a kadai. Fry onions, ginger garlic paste until they are brown.
  • Grind tomatoes and grind then . Add all the powders, pav bhaji masala and salt and cook for 5 minutes.
  • Then add the boiled and mashed potatoes and vegetables to this masala.
  • Cook for another 5 minutes on a low flame.
  • Garnish with coriander leaves, green chilies and chaat masala.

For Pav:

  • Melt butter on a griddle, divide the Pav into 2 and fry them by pressing them a little.
  • Serve hot with bhaji, finely chopped onions and some lemon

Gajar halwa


carrot halwa - noorsrecipes

Ingredients:

  • Carrots – 1 kg
  • Ghee – 8-9 tbsp
  • Milk – 4 cups
  • Khoya grated  – 1 1/2 cup
  • Sugar – 1 cup
  • Cardamom powder – 1/4 tsp
  • Almonds – 8
  • Cashews – 8
  • Pistachios – 10
  • Raisins – 15

Method:

  • Peel and grate the carrots
  • Blanch the almonds peel and chop. Chop the cashews and pistachios as well.
  • Heat ghee in a pan and add grated carrots. Sauté for about 10 minutes.
  • Add milk and cardamom powder and cook on medium heat till the milk evaporates and carrots are cooked. Add sugar (you can add more sugar if you want depending on your taste) and khoya and cook till the sugar melts, stirring continuously.
  • Again continue to cook until it forms a lump and the ghee starts to separate.
  • In a small pan, add ghee and roast the almonds, pistachios and cashews. In the end, add the raisins and roast for a few more seconds and add it to the halwa.
  • Make sure you don’t burn them. Serve hot with vanilla ice cream or just enjoy the gajar halwa as it is.