Butter Chicken


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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 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.

Rice puri with mutton curry


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

Moong Dal with Dill leaves


moong dal noorsrecies

Ingredients:

  • Moong Dal / split green gram – 1 cup
  • Dill leaves – I bunch
  • Onion – 1 small
  • Tomato – 1 small
  • Garlic – 4+2 flakes
  • Green chilies- 4-5
  • Cumin seeds  – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 9-10
  • Red chilies – 3
  • Salt – as required

Method:

  • Roast moong dal, wash and keep aside.
  • Wash the dill leaves thoroughly and finely chop them.
  • Bring water to boil, add dal , turmeric powder and a few drops of oil.
  • Cook in medium heat till it begins to split.
  • Now add cumin seeds, thinly chopped onions, slit green chilies, garlic, finely chopped tomato and dill leaves.
  • Cover and cook on low flame till tomatoes melt and dill leaves are cooked. Add salt and mix well.
  • For tempering heat 2 tsp of oil in a small pan.
  • Add mustard seeds, once it splutters add finely chopped garlic , curry leaves and broken red chilies.
  • Add them to the dal.
  • Serve hot with rotis or rice.

Perfect combo – Puri & Vegetable Saagu!


Favourite among the kannadigas, the Vegetable Saagu is  best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the  South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!

Here’s how you can make hot puris!

Puri  Image Credit: Mujahid Khaleel

Puri
Image Credit: Mujahid Khaleel

Ingredients

  • Wheat flour – 2 cups
  • Water – enough for making the dough
  • Oil – 2 tsp for kneading + for deep frying
  • Salt as required

Method:
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.

Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.

Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.

Delicious Vegetable Saagu 🙂

Vegetable Saagu Image Credit: Mujahid Khaleel
Ingredients:

  • Chopped onion – 1 medium sized
  • Chopped tomato – 1 medium sized
  • Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
  • Fried gram – 2 tbsp
  • Grated coconut –  2 tbsp
  • Green chillies – 2 tbsp
  • Coriander leaves – 1 cup
  • Ginger – 1/2 inch piece
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Coriander powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Salt – as required

Method:

  • Grind together all ingredients from Fried gram to cinnamon with very little water.
  • Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
  • Add onions and sauté on medium flame till translucent.
  • Add tomatoes and cook until soft.
  • Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
  • Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
  • Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.
  • Serve hot with Puri , Set Dosa or Rava Idli.