Besan ke Dahi Bhalle/Vade


dahi-balle-noors-recipe

Ingredients

  • Gram flour/ Besan – 2 heap cups
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Baking soda – 2 pinches
  • Yogurt – 3-4 cups
  • Water or milk – 3/4 cup
  • Sugar- as required
  • Salt – as required

 For seasoning

  • Oil – 2 tbsp
  • Cumin seeds – tsp

For Garnish

  • Cumin powder
  • Red chilli powder
  • Chaat masala
  • Finely chopped coriander leaves

Method

  • Sieve gram flour, baking soda and salt in a bowl. This helps to remove any lumps in the gram flour and mixes the dry ingredients
  • Add chili powder, turmeric powder and ginger garlic paste to the gram flour and mix using water little by little until you make a paste of dropping consistency
  • Meanwhile heat oil in a kadai. Once it’s hot, take the gram flour mixture in a spoon and push using another spoon into the hot oil. Fry the bhallas till light brown
  • Immediately transfer into a bowl with luke warm water and let it remain for 10-15 minutes. Remove the bhalla from water one by one. Press them lightly and squeeze out all the water
  • Place them in the serving dish
  • Beat yogurt, add water or milk so that the yogurt is a little liquidy. Add salt and sugar as required and mix well. Pour this yogurt mixture on the bhallas
  • Heat oil in a small pan and add cumin seeds. Once it splutters, pour them on the bhallas
  • Garnish with red chilli powder, cumin powder, chaat masala and finely chopped coriander leaves
  • Serve it chill. You can also top it with date and tamarind chutney! 🙂
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Dilbar Kebab


Ramadan Mubarak to everyone 🙂 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

Masala Vada Kadhi


MKK_8606

First prepare the Masala Vada. 

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. Make small balls out of the mixture and flatten them. Deep fry on medium heat on both sides till golden and crispy.
  • Drain and Keep aside.

 

Then prepare the Kadhi.
Ingredients
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Curry Leaves – 6-8
  • Oil- 1-2 tbsp
Method 
  • Mix yogurt, besan and all the powders and whisk well.
  • Heat 1-2 tbsp of oil in a kadai, add mustard seeds , methi seeds, curry leaves  and ginger garlic paste
  • SautĂ© for a minute. Add  the yogurt mixture.
  • Cook for sometime until it thickens, stirring continuously on low flame. You can add a little water if you don’t want it too thick.
  • Once the kadhi is done , add the Masala vada and serve immediately  with hot rice.

Mutton Kheema Samosa


Samosas! The yummiest Indian snack!

Mum would make crispy Samosas with amazing fillings – Mutton Kheema, Potato, Egg, and many more!

Do try the Mutton Kheema Samosa 🙂

Mutton Kheema Samosa

Mutton Kheema Samosa
Image: Noor’s Recipes

Ingredients :

Mutton Kheem Stuffing:

  • Mutton Kheema / minced meat – 1 cup
  • Fresh green peas – 1/3 cup
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough :
Maida / All purpose flour – 2cups
Salt and water as required

Method:

Mutton Kheema Stuffing:

  • Heat a little oil in a Kadai. Add the finely chopped onions and fry till golden brown
  • Add the ginger garlic paste and fry till raw smell goes
  • Add the tomatoes and cook until soft
  • Add the green chillies and all the powders including salt
  • Add the kheema and fry for sometime. Add the green peas
  • Cook on medium flame and stirring occasionally until the kheema and peas are done. (Kheema cooks faster. Add a little water if required)
  • Add the thinly sliced onions and coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside

Dough :

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • The dough should not be too soft

How to make the samosas

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi circle to form a cone
  • Hold the cone upside down and fill it. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
  • Serve the hot crispy samosas with pudina chutney

Note: If you want to, add a little dill leaves  (After adding the peas). This is purely optional. This will definitely give  a different and unique  taste.

Crispy Cabbage Pakoda


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.

Butter sweet and salt biscuits


Everybody’s favorite, sweet and salt biscuits melts in your mouth and you can’t just get enough of it! Mum would bake biscuits for us and we loved sharing it with our friends.

Try them out 🙂

Sweet and salt biscuit  Courtesy: Mujahid Khaleel

Sweet and salt biscuit
Courtesy: Mujahid Khaleel

Ingredients

  • Maida/All purpose flour – 1 cup
  • Powdered sugar – 1/2 cup
  • Butter – 1/2 cup
  • Rice flour – 2 tbsp
  • Baking powder – 1/4 tsp
  • Salt – 1/4 tsp
  • Cardamom powder – a pinch

Method

  •  Melt the butter and allow it to cool. Sieve the maida, baking powder, rice flour, salt and cardamom powder together to be evenly distributed
  •  Pour this mixture into a bowl and mix well the powdered sugar
  •  Add the melted butter little by little to make a dough. It will be a little crumpled. Do not add more butter, milk or water to make a soft dough.
  • Leave the dough for about 15 – 20 mins covered in a cloth, kept in a closed vessel. This will make it easier to make a small ball and flatten it a bit .
  • You can give the biscuits any shape you like. Arrange them on a biscuit tray
  • Meanwhile, preheat the oven to 180 degree Celsius. Bake in the middle rack for about 15 – 20 minutes.
  • Broil it for a minute. It gives a nice texture on the top. Remove it from oven and store it in air tight containers once it cools.

Delectable Pakoda Kadhi


Mum’s Pakoda Kadhi was just mouth-watering!

Try it out if you cannot resist!

Pakoda KadhiPhoto Courtesy: Mujahid Khaleel

Pakoda Kadhi
Photo Courtesy: Mujahid Khaleel

Ingredients

For pakoda
  • Gram flour/ besan – 1 cup
  • Green chillies chopped – 3
  • Jeers / cumin seeds – 1 tsp
  • Rice flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Onion thinly sliced – 1 medium
  • Coriander leaves
  • Salt as required
For kadhi
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Oil- 1-2 tbsp
Method 
  • For the pakoda, mix all the ingredients with enough water
  • It should of dropping consistency
  • Heat oil in a kadai, make pakodas by dropping the mixture little by little and fry till golden brown
  • Drain and keep aside. For the kadhi, mix yogurt, besan and all the powders and whisk well
  • Heat 1-2 tbsp of oil in another kadai, add mustard seeds , methi seeds,  and ginger garlic paste
  • SautĂ© for a minute. Add curry leaves and then the yogurt mixture
  • Cook for sometime until it thickens Stirring continuously
  • Add the pakodas and serve hot with rice.

Masala Vada


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.

Diamond Cuts


Snacks to munch at home!

Mum would make Diamond cuts and this would make for a crunchy evening snack when watching TV with the family 🙂

Diamond CutsImage Courtesy: Mujahid Khaleel

Diamond Cuts
Image Courtesy: Mujahid Khaleel

Ingredients

  • Maida – 2 cups
  • Oil – 2
  • Salt – 1/2 tsp

Method

  • Mix maida, salt, oil and make into stiff dough with water
  • Roll dough very thin, cut into strips and then into diamonds
  • Deep fry the diamond cuts till slightly  brown and crisp
  • Serve with powdered sugar