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.

Masala Fish


Masala Fish - noorsrecipes

Dead simple with loads of protein and flavor, here’s fish masala recipe that you can cook for your family on weekends. Do try it out 🙂

Ingredients:

  • Fish of your choice – 4 pieces
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Thyme dried – 1 tsp
  • Salt – 1 tsp
  • Vinegar – enough to mix all the spices
  • Oil to shallow fry

Method:

  • You can use any fish of your choice – haddock, cod, tilapia or king fish.
  • Wash the fish thoroughly.
  • Mix all the powders and salt with enough vinegar to make a paste.
  • Do not add water.
  • Apply the paste to the fish and allow to marinate for about 30 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Flip the fish carefully. Add some thyme on top and fry. This is optional but adds a wonderful flavor to the fish.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with potato rice and some grilled vegetables or anything of your choice.

Butter Chicken


butter-chicken-noors-recipes

 

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.

Shrimp/Prawn Tikka


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.

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

Chicken Pakora Recipe


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.

 

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.

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.

All time favorite: Curd rice


One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!

Here’s how you can add some flavor to the humble curd rice.

curd rice noorsrecipes

Ingredients:

  • Cooked rice – 2 bowls
  • Curd / Yogurt – 1 ½ cups
  • Whole Milk – 1/3 cup
  • Cucumber – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped cilantro – 2 tbsp
  • Pomegranate seeds – ¼ cup
  • Ginger – ½ inch
  • Rai / Mustard seeds – 1 tsp
  • Urad dal/Black Gram dal – 1 tsp
  • Dry Red Chili – 2
  • Curry leave – 9-10
  • Oil –  1 tbsp
  • Salt a required

Method:

  • Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
  • Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
  • Finely chop the ½ piece ginger and keep it aside.

To Temper:

  • Heat oil in a small pan. Add Mustard seeds.
  • Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
  • Add it to the rice and mix well. Garnish with a few pomegranate seeds.
  • Serve with papad and any pickle of your choice.

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 🙂