Tag Archives: kids

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.

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Papdi Chaat

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Papdi chaat - noors recipes

 

Ingredients for Papdi:

  • Maida/All purpose flour – 1 cup
  • Salt – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 1 tsp

Method:

  • Add salt, cumin seeds and oil to maida and knead to a hard dough with water
  • Roll dough very thin and cut into small rounds or roll dough very thin, cut into strips and then into diamonds
  • Deep fry on medium heat till golden brown

Ingredients for Potato and chickpea mixture:

  • Boiled kabuki Chana/chickpeas – 1 cup
  • Boiled potatoes – 2 medium sized
  • Yogurt – 2-3 cups
  • Cumin powder – 1 tsp
  • Red chili powder -1 tsp
  • Salt as required

Method:

  • Beat Yogurt
  • Add salt, cumin powder and red chili powder
  • Cut the boiled potatoes into cubes
  • Add the potatoes and chickpeas to the yogurt and mix till combined

For serving:

  • Keep Papdi in a plate. Pour the potato and chickpea mixture, date and tamrind chutney, green chutney
  • Add some finely chopped onions and sprinkle a little chaat masala, cumin powder and red chili powder
  • In the end, add sev and enjoy

Mini Rava Idlis!

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Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂

Do try them out! Kids will enjoy every bite!

Rava Idli Image Credit: Mujahid Khaleel

Rava Idli
Image Credit: Mujahid Khaleel

Ingredients:

  • Rava  – 11/2 cups
  • Curd – 3 cups
  • Finely chopped onion – 1 large
  • Green chilies finely chopped – 3-4
  • Coriander leaves – 1 cup
  • Carrot grated – 1/2
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 7-8
  • Soda – 1 pinch
  • Oil – 1 tbsp + 1 big ladle
  • Salt as required

Method:

  • Roast the rava with 1 tbsp oil  for less than 5 minutes and make sure there are no lumps. Do not burn.
  • Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
  • Now add the rava and fry for sometime. Do not burn.
  • Removed from heat and allow to cool.
  • Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
  • Add the grated carrot.
  • Add soda. Add coriander leaves after a minute or 2. If added immediately, the  coriander leaves turn black.
  • Pour in Idli container and steam  for 10 – 15 minutes.
Rava Idli Image Credit: Mujahid khaleel

Rava Idli
Image Credit: Mujahid khaleel

Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.

Crispy Cabbage Pakoda

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Simple evening snack, these Cabbage Pakodas leave you wanting for more!

Try it out 🙂

Cabbage Pakoda ©Mujahid Khaleel

Cabbage Pakoda
©Mujahid Khaleel

Ingredients:

  • Cabbage shredded – 1 cup
  • Onion thinly sliced – 1/2 cup
  • Methi leaves finely chopped –  handful ( optional)
  • Coriander leaves – 2 tbsp
  • Gram flour / Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • Green chillies – 4-5
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Coriander powder – 1/2 tsp
  • Cooking soda – a pinch
  • Hot oil – 1 tbsp
  • Salt – as required

Method:

  • Add all the ingredients in a bowl and mix well.
  • Meanwhile heat oil in a Kadai. Once the oil is hot add it to the bowl. By then the cabbage would have released some water.
  • Add a little water now and make a thick batter. Make sure not to add too much water as the cabbage mixture would leave some water.
  • Drop small portions of the batter with your hands into the Kadai  to make pakodas.
  • Fry them on medium flame until they are crisp. (The rice flour and hot oil helps in making a crispy pakoda).
  • Serve them with tomato ketchup or green chutney.

Paneer Tikka!

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Mum, would make yummy Paneer dishes for us – sandwiches, parathas, curries and more.
Bringing to you delectable Paneer Tikka recipe!
Simple and easy to make, relish these Paneer Tikkas with spicy green chutney 🙂
Paneer Tikka Image Courtesy: Mujahid Khaleel

Paneer Tikka
Image Courtesy: Mujahid Khaleel

Ingredients
  • Paneer cubes –  2 cups
  • Onion cut  into cubes – 1/4 cup
  • Capsicum cut into cubes – 1/4 cup
  • Hung Curd- 1/2 cup ( hang  the curd for an hour in a muslin cloth)
  • Ginger garlic paste – 1 tsp
  •  Red chilli powder – 2 tsp
  • Coriander powder –  1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin/ Jeera  powder -1/4 tsp
  • Pepper powder – 1/4 tsp
  • Chaat masala – 1 tsp
  • Dry mango powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt as required
Method
  • To prepare the marinade, combine all the ingredients from curd to salt, with only 1/2 tsp chaat masala
  • Remember  not to add too much curd as the Tikkas might become soggy
  • Add the Paneer, capsicum and onion to it. Arrange these on a skewer and keep  in the refrigerator for 45 minutes
  • Then grill the Tikkas till cooked. You can roast them on Tawa too
  • Don’t over cook as the Paneer tends to become too hard
  • Cook  till it starts browning in the edges to have soft Paneer Tikkas
  • Sprinkle the remaining chaat masala and serve hot

Mutton Kofta

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Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  🙂

Mutton Kofta Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel

Ingredients:

  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small

Method:

  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Fairy Cake!

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Here’s a simple baking recipe that will get you to start baking!

Fairy Cake Image Courtesy: Razia KuvaleFairy Cake Image Courtesy: Razia Kuvale

Fairy Cake
Image Courtesy: Razia Kuvale

Ingredients:

  • Maida – 3/4 cup
  • Powdered Sugar – 1/2 cup
  • Melted Butter – 4 tbsp
  • Baking powder – 2 tsp
  • Eggs – 2
  • Milk – 4 tbsp

Method:

  • Take all the ingredients in a bowl and mix well
  • Fill in muffin moulds pr paper cups (3/4)
  • Add tutti fruity or dry fruits (optional)
  • Bake at 280 f/ 137 Celsius  for 10-15 minutes

Masala Vada

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Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Masala VadaPhoto Courtesy: Mujahid Khaleel

Masala Vada
Photo Courtesy: Mujahid Khaleel

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry
Serve hot.

Corn Rice for Kids :)

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Quick and easy to make, corn rice is a favorite among the kids.

Didi makes another awesome dish from Mummy’s recipe book.

corn rice

Ingredients

  • Cooked Rice -1 cup
  • Onion – 1 small
  • Sweet corn – 1/4 cup
  • Pepper powder – 1 tsp
  • Butter / Ghee- 1 tbsp
  • Salt – as required

Method

  • In a kadai, add 1 tbsp ghee.
  • Add in the onions. Fry till the onions are translucent.
  • Add the sweet corn, pepper powder salt. Fry for 2-3 mins.
  • Add in the cooked rice. Fry again for about 2 mins.
  • Serve hot with roasted papad.