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.

 

Delish Fruit Cake Recipe


tutti frutti noorsrecipes

Ingredients:

  • Maida/All-Purpose Flour – 2 cups
  • Castor sugar – 1 ¼ Cup
  • Butter – 1 cup
  • Eggs – 5
  • Baking Powder –  2 tsp
  • Vanilla Essence – 1 tsp
  • Dry fruits Mix (Almonds, Cashews, Raisins, Walnuts, Pistachio)s – ½ Cup
  • Tutti Frutti – ½ Cup
  • Milk – ¼ Cup
  • Spice powder – 1 tsp

Method:

  • Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
  • If you do not have castor sugar, run the sugar in a food processor or mixer for a few seconds to make superfine sugar, (make sure not to powder it) then measure. Here you will need 1 ¼ cup. You can also use 1 ¼ cup of granulated sugar instead of castor sugar.
  • Sieve Maida/All-Purpose Flour, baking powder, Spice powder thrice so that all are thoroughly mixed. Mix in the dry fruits and tutti frutti.
  • Soften the butter before beating. Do not melt.
  • Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
  • Grease the bread tin with butter and dust with Maida/All-Purpose Flour, so that the cake comes off easily once baked. You can also use cooking spray.
  • Place the bread tin on the parchment paper, trace it and cut it out, then place it on the bottom of the bread tin.
  • Preheat the oven at 350 degrees Fahrenheit.
  • Beat butter and sugar in a bowl till light and fluffy. Make sure to beat in one direction.
  • Separate the egg whites and yolks.
  • Beat the egg whites with a hand-mixer until stiff peaks are formed.
  • Beat well the egg yolks with vanilla essence.
  • Add the beaten egg yolk to the butter-sugar and mix well. Do not allow the mixture to curdle. To this, slowly fold in the beaten egg whites with a rubber spatula.
  • Instead of separating the egg whites and yolks and then beating them, you can add the whole eggs one by one, beating them well each time.
  • Add 1/2 of the sieved flour to the butter-sugar-egg mixture and fold in. Add some milk and fold slowly. Now repeat the same with the remaining flour and milk.
  • Pour this mixture into the bread tin and bake for about 1 ½ hours. Time may vary for each oven.
  • Add cherries and tutti frutti on the top.
  • Check after 1 hour. If it is browning too much, place aluminum foil on the top and cook for the remaining minutes.
  • Check if the cake is baked with a tooth pick. The cake is done if it comes out clean.
  • Remove from oven and place it on a wire rack and allow it to cool.

 

Easy falafel recipe


Falafel noorsrecipes

Ingredients:

  • Chickpeas dried – 250 gms (1 ¼ cup)
  • Onion – 1 (finely chopped)
  • Garlic – 3 (crushed)
  • Coriander – 3 tbsp (finely chopped)
  • Green chillies – 3 to 4 (finely chopped)
  • Red chilli powder – 1 ¼ tsp
  • Coriander powder- ½ tsp
  • Cumin powder – ½ tsp
  • Ground cardamom – ¼ tsp
  • Baking powder – ½ tsp
  • Water – 3 tbsp
  • All purpose flour – 1 ½ tbsp
  • Oil – 3 cups or 750 ml for deep frying

Method:

  • Soak chickpeas overnight
  • Drain the chickpeas well
  • Combine chickpeas with finely chopped onion, coriander and crushed garlic
  • Blitz the mix little by little by pulsing each batch for a few seconds
  • Make sure the mix is coarse and not too pasty
  • Add all the spices, baking powder, salt, all purpose flour and water to the mix
  • Mix well by hand until smooth
  • Cover the mixture and keep it in the refrigerator for an hour
  •  For frying: Heat oil in a kadai on medium flame
  • Wet your hands with a little water
  • Place one tbsp of the falafel mixture in the palm of your hand and make a ball or patty
  • Deep fry them in batches for over 4 minutes until golden brown
  • Drain the excess oil with paper towels
  • Serve with mayonnaise, hummus or mint chutney 🙂

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