Dilbar Kebab


Ramadan Mubarak to everyone ūüôā Here’s a simple recipe for Iftar.

dilbar kebab noorsrecipes

Ingredients

  • Kheema/ minced lamb meat – 1/2 kg
  • Finely chopped onion – 4 tbsp
  • Finely chopped garlic – 4 cloves
  • Green chilies – 5-6
  • Coriander leaves – 1/2 cup
  • Besan/ gram flour- 4 tsp
  • Cumin seeds -1 tsp
  • Bay leaf – 1
  • Garam masala powder – 1/2 tsp
  • Egg – 1 (optional)
  • Oil – 2tbsp + for shallow dry
  • Salt – as required

For stuffing

  • Juice of 1 lime
  • Finely choppedGreen chilies – 3-4
  • Finely chopped coriander leaves – 1/4 cup
  • Finely chopped ginger – 2 inch piece

Method

  • Heat oil in a pan. Add bay leaf, then add onion and garlic, fry lightly, add cumin seeds and green chilies
  • Now add kheema and fry well. Add the besan, mix well and allow to cook
  • While the kheema is getting cooked, prepare the stuffing. Mix all the ingredients for the stuffing in a bowl and refrigerate it for half an hour
  • When the kheema is cooked and completely dry, add the coriander leaves and mix well, remove from fire and allow to cool
  • Once cool, remove the bay leaf and grind to a smooth paste along with an egg if you wish to
  • Divide the mixture into equal portions, make balls, stuff and flatten a little in any shape and shallow fry on a nonstick tawa on low heat
  • Serve hot
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Divine Murgh Do Pyaaza


murgh do pyaaza - noorsrecipes

Ingredients

  • Chicken – 500 gms
  • Onion thinly sliced – 1 large
  • Tomato – 1 large
  • Ginger garlic paste – 11/2 tsp
  • Yogurt – 1/4 cup
  • Turmeric powder¬† – 1/4 tsp
  • Red chili powder¬† – 1 tsp
  • Kashmiri red chili powder – 1/2 tsp
  • Coriander powder¬† – 1tsp
  • Cumin powder – 3/4 tsp
  • Garam masala powder¬† -1/4 tsp
  • Coriander leaves (finely chopped)¬† – 2 tbsp
  • Cream – 2 tbsp
  • Shallots – 15
  • Mint leaves – 15-20
  • Green chilies slit¬† – 3
  • Kasoori methi – 1/2 tsp
  • Oil¬† – 3tbsp + 1 tbsp
  • Salt as required

Method:

  • Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
  • Heat oil in a pan. Fry onions till golden brown.¬†Meanwhile, dice the tomato
  • Blend the fried onions (oil drained from the onions¬†and cooled), tomato, 1 tsp ginger garlic paste
  • Fry this paste well until the raw smell goes and oil separate
  • Add the marinated chicken and fry well
  • After sometime add¬† remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder¬†,garam masala powder and salt. Mix well until all the masalas are well incorporated
  • Whisk the yogurt and add it to the chicken and mix immediately
  • Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti

Pepper Grilled Chicken


Here’s Pepper Grilled Chicken recipe. It’s delicious and simple.

Mummy would add pepper to the chicken to spice it up in a simple manner.¬†The flavours make it hard to resist. Do try it out this weekend ūüôā

Noorsrecipes pepper grilled chicken

Ingredients

  • Chicken legs – 6 pieces
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – 2 tsp
  • Garam masala – 1/4 tsp
  • Soya sauce – 1 tbsp
  • Lemon juice – 2 tbsp
  • Salt – 1 1/2 tsp or as required
  • Oil – 6 tsp

 

Method

  • Mix all the ingredients from ginger garlic paste to oil in a small bowl to make the marinade
  • Wash the chicken thoroughly and make slits with a sharp knife on the chicken legs
  • This is done to coat the marinade well in the chicken
  • Allow to marinate for about 3 – 4 hours or overnight in the refrigerator
  • Preheat oven to 400 degree Fahrenheit. Cover the baking tray with aluminum foil and place the chicken pieces. Brush some more oil on the chicken if required
  • Bake for about 40 minutes, 20 minutes on each side. Time may vary depending on the oven
  • Serve hot and enjoy the juicy chicken legs just like that

Pepper & Lemon Chicken


Noorsrecipes - lemon chicken

Ingredients

  • Chicken – 500 gsm
  • Thinly sliced onions – 1 medium
  • Ginger garlic paste – 1 tsp
  • Slit green chillies – 3-4
  • Lemon – 1
  • Coriander leaves finely chopped – 2-3 tbsp
  • Black pepper powder – 11/2 tsp
  • Turmeric powder – a pinch
  • Oil – 2-3 tbsp
  • Salt – as required

 

Method

  • Heat oil in a kadai
  • Add the onions and fry till slightly brown
  • Add the chicken and ginger garlic paste and fry till the raw smell goes
  • Now add the green chillies, turmeric powder, pepper powder and salt. Mix well and fry for a minute
  • Add a little water and allow to cook till the chicken is tender
  • Once the chicken is cooked, add the lemon juice according to your desired tanginess and finely chopped coriander leaves
  • Mix well and cook for another 2 minutes. This is a semi gravy dish and goes well with dal, rice or roti

Spicy Kheema Pav


Mum’s spicy Kheema Pav will leave you asking for more!

You can also use it as a stuffing for Samosa ūüôā

kheema pav. noorsrecipes

Spicy Kheema Pav by Mum ūüôā

Ingredients:

  • Mutton Kheema/ minced meat – 1 cup
  • Bay leaf – 1
  • Cinnamon sticks – 2
  • Cloves – 3
  • Oil – 3-4 tbsp
  • Ginger garlic paste – 1tsp
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomatoes – 1 large
  • Finley chopped green chillies – 2-3
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh green peas – 1/3 cup
  • Potato – 1 small (optional)
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Fennel powder – 1/4 tsp
  • Kasoori methi – 1 tsp
  • Pav bread – 8
  • Butter – 2 tbsp
  • Salt – as required

Method:

  • Heat oil in a kadai. Add bay leaf, cinnamon sticks and cloves and saut√© for a minute
  • Add the finely chopped onions and fry till slightly brown
  • Then add ginger garlic paste and fry till the raw smell goes
  • Add green chillies and tomatoes and cook till soft
  • Now add all the powders including salt and stir well
  • Add kasoori methi and Kheema and fry until all the masalas are blended well with the meat
  • Cut the potato into small cubes and add if desired
  • Add green peas and mix well
  • Now add some water and cook on low flame
  • Once the meat is done, remove from fire and garnish with coriander leaves
  • Heat tava and toast the pav with butter
  • Serve hot with Kheema and finely chopped onions along with lemon wedges

Ramzan Special – Delectable Shami Kebab!


It’s the month of Ramzan – the month of peace, prosperity, and good food!

This Ramzan, we are trying our hand at some of Mum’s yummiest dishes. Try them out and make your Iftar all the more special.

Get set on a gastronomical adventure!

noors recipes shami kebab

Ingredients

  • Mutton Kheema – 2 cups
  • Chana dal – 1/2 cup
  • Egg – 1 large
  • Ginger garlic paste – 2 tsp
  • Garam masala – 1/2 tsp
  • Coriander powder – 1 1/2 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 tsp Pepper corns – 10-12 Green chili – 4-5
  • Coriander leaves – handful
  • Mint leaves – 15 leaves
  • Oil – 2 tbsp + for frying
  • Salt as required

Method

  • Pressure cook the Channa dal for 2 whistles using little water
  • Heat 2 tbsp of oil in a Kadai. Add ginger garlic paste and saute for a minute
  • Add the washed and drained kheema and fry. ( You can also soak the Chana dal for an hour and boil the kheema and dal together)
  • Once the raw smell goes and water dries up, add all the masalas, pepper corns, salt and fry well until the kheema is almost done
  • Add the cooked Chana dal and fry for some time
  • Remove from fire once the kheema is completely done. Allow to cool
  • Transfer the kheema mixture into a mixer jar along with fresh coriander leaves, mint leaves and green chillies.
  • Grind it without water for a few seconds
  • Then add the egg and grind it for a few more seconds. Transfer the mixture to a plate, make small balls and flatten them
  • Chill in the refrigerator for half an hour
  • Shallow fry or deep fry as you wish
  • Use one beaten egg to dip the kebab before you shallow fry if you wish to
  • Squeeze some lemon on top of the kebabs and serve with dahipudina chutney and onions

Palak Murgh / Spinach Chicken


 MKK_9772
Ingredients:
  • Chicken – 500 gms
  • Spinach/ Palak¬†– 2 bunches
  • Onion finely chopped – 1 medium
  • Tomato finely chopped – 1 medium
  • Garlic finely chopped –¬†1 large clove
  • Ginger garlic paste – 1 tsp
  • Yogurt – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Green chilies – 3-4
  • Lemon juice – 3 tbsp.
  • Oil – 2-3 tbsp.
  • Salt As required
Method :
  • Wash the chicken thoroughly and marinate it with yogurt, ginger garlic paste and all the powders including salt.
  • Heat oil in a Wok. Add the cumin seeds, once it splutters add finely chopped garlic, fry for a few seconds and then add the finely chopped onion and fry till slightly brown.
  • Add the tomatoes and fry for sometime.
  • Now add the marinated chicken and mix well and allow to cook.
  • Meanwhile wash and coarsely chop the spinach. Blanch the spinach. ( Boil some water in a vessel. Once it comes to boil add the spinach and cook for about 2 mintues. Strain the water and immediately place it in a bowl with¬†very cold water for 2 mintues. Remove from the bowl)
  • Grind the¬†spinach along with green chilies to a¬†smooth paste.
  • The chicken would be almost cooked in the masala by now. Add¬†the¬†spinach¬†paste and lemon juice¬†to the chicken. Adjust salt if required.¬†Mix well. Cover and cook¬†¬†for 10 mintues on low flame.
  • Serve hot with roti or rice

Spicy Mutton Sukha/Mutton Dry


Mutton Sukha or Mutton Dry is a dish that you can’t get enough of! Delectable, and spicy, Mum would make Mutton Sukha quite often. The various flavors are a treat you can’t resist!

Mutton Sukha

Mutton Sukha
Image Credit: Mujahid Khaleel

Ingredients

  • Mutton – 300 gms
  • Tomato – ¬†1 large
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 3/4 tsp
  • Coriander powder – 3/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper corns – 10-12
  • Turmeric powder – 1/4 tsp
  • Curry leaves – 12-15
  • Oil – 4-5 tbsp or as required
  • Salt – as required

Method

  • Wash the mutton thoroughly and cut into small pieces
  • Grind all the ingredients from tomato to pepper corns including salt ¬†using very little water ¬†into smooth paste
  • Heat little oil in a pressure cooker and add the mutton pieces and fry for sometime. ( mutton leaves some amount of water, fry until this water is dried up)
  • Add the ground masala to the mutton ¬†and fry till the oil separates
  • Add a little water and pressure cook till the mutton is soft and tender. You can prepare in an open vessel too instead of the cooker
  • Heat a little oil in the Kadai. Add the curry leaves then the cooked ¬†mutton and roast it. ¬†Roast it well and make it completely dry. Make sure not to burn
  • Serve it with Dal and Rice or Roti

Note :
Adding curry leaves gives a different flavour to the mutton.
There is green chili, red chili and pepper added to this  dish . The spicier the better.

Mutton Cutlet


Noor’s Recipes turned one year today. Here’s moms yummy Mutton Cutlet recipe.¬†Enjoy with your family and friends!

Mutton Cutlet

Mutton Cutlet

Ingredients:

  • Minced mutton / Mutton Kheema – 1 cup
  • Finely chopped onion – 1 small
  • Ginger garlic paste – 3/4 tsp
  • Green chilies – 3-4
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Boiled potato – 1 medium sized
  • Coriander leaves – a handful
  • Corn flour – 1 tbsp
  • Egg beaten – 1
  • Maida/Flour – 1/4 cup
  • Oil – 2-3 tbsp + for shallow fry.
  • Salt – as required

Method:

  1. In a pan add about 2-3 tbsp of oil and saute the finely chopped onions.
  2. Add ginger garlic paste and green chilies ( better to add green chili paste instead of chopped green chilies ) and saute for dome time
  3. Add the minced mutton, salt and all the powders and fry them well.
  4. Add some water and cook until the kheema is done. Keep stirring. Do not add too much water and over cook as the kheema would become a paste.
    Once done the  oil begins to separate.
  5. Turn off the heat and transfer to a bowl
  6. Mix the boiled potato, finely chopped coriander leaves and corn flour to the kheema mixture and Shape them into cutlets.
  7. Take 2 plates. Add 1 beaten egg into 1 plate and some maida/flour in another plate.
  8. Coat the cutlets first with egg then with the flour on both sides and shallow fry them on a tawa. ( In a third plate add  some bread crumps or semolina/ Suji and coat in the end and then shallow fry or you can stop at coating with just egg and flour. )
  9. Shallow fry on both sides. Transfer to a plate. Squeeze some lemon on top.
  10. Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.

Mutton Kofta


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 ¬†ūüôā

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