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.

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.

 

Ramdan Special | Kheema Recipes for Iftar


Ramadan, the holy month is here — A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories 🙂

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

 

Mutton Kheema Puffs


mutton kheema puffs

Ramadan, the holy month is here — A month of blessings and forgiveness.

Here’s Mutton Kheema Puffs recipe to make your Iftar super special and a real treat 🙂 Stay blessed!

Ingredients:

  • Mutton Kheema / minced meat – 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required
  • Melted butter for brushing – 3-4 tbsp
  • Flour – 3 tbsp
  • Water – 2-3 tbsp

Method:

  • Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
  • Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
  • Add the ginger garlic paste and fry till the raw smell goes.
  • Add the tomatoes and cook until soft.
  • Add the green chilies and all the powders, including salt.
  • Add the kheema and fry for some time.
  • Cook on medium flame, stirring occasionally until the kheema is done.
  • Add the finely chopped coriander leaves and fry for a few seconds.
  • Remove from fire and keep it aside.
  • Preheat the oven on 350 degrees Fahrenheit or 180 degrees Celsius.
  • Take 3 tbsp of flour, add a little water, and make a smooth paste.
  • Cut the pastry sheets into squares. (First cut the sheet into strips and then into squares)
  • Apply this paste on all the sides of the squares. Fill in the squares with kheema. Now fold it into half and seal it. The paste applied on all sides will help in sealing.
  • Take a baking tray and apply some melted butter. Place all the puffs on the tray and brush some melted butter on the top.
  • Allow it to bake for half an hour. After 15 minutes, brush some more butter on top.
  • Serve these hot golden-brown puffs with some pudina chutney or tomato 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.

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.

Sooji Murgh Shorba or Semolina Chicken Soup


Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.

Slurp…Slurp!

chicken soup noors recipes

Ingredients:

  • Chicken – 9-10 bone pieces
  • Roasted Coarse Sooji/ Semolina – 1/3 Cup
  • Ginger-Garlic paste – 1 tsp
  • Thinly sliced Onion – ¼  Cup
  • Thinly sliced Tomato – ¼ Cup
  • Slit Green chilies – 2
  • Coriander leaves/ Cilantro  – ½ Cup
  • Cloves – 2-3
  • Cinnamon – 1 small stick cut into 2-3 pieces
  • Bay Leaf – 1
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½  tsp
  • Black Pepper Powder – 1 tsp
  • Garam masala Powder – ¼ tsp
  • Water – 4 glasses
  • Oil – 3 tbsp
  • Salt as required

Method:

  • Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
  • Add onions and saute till translucent.
  • Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
  • Add ginger garlic paste and fry well until the raw smell goes.
  • Add tomatoes and cook until they are soft.
  • Now add the roasted sooji/ semolina and fry for about a minute.
  • Add in all the powders, slit green chilies and salt and fry for another minute.
  • Add water and bring to a boil.
  • Finely chop some coriander leaves and add them.
  • Close the cooker and cook for about 5-6 whistles.
  • Remove from the heat and allow to cool.
  • Slowly remove the chicken pieces into a bowl and shred them.
  • Add the shredded chicken back to the soup. Heat again before you serve it.
  • Sprinkle some coriander and mint leaves and serve hot.