Happy 8th birthday to Noorsrecipes!


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 🙂

Egg Seviyan or Egg Vermicelli


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.

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.