Kheema Seviyaan


kheema seviya - noorsrecipes

Ingredients:

  • Seviyan/ vermicelli (thin) – 600 gms
  • Kheema (Lamb) – 500 gms
  • Finely chopped onions – 2 medium
  • Finely chopped tomatoes – 2 medium
  • Ginger garlic paste – 2 tsp
  • Slit green chilies – 4-5
  • Coriander leaves – handful
  • Oil – 3/4 cup
  • Cloves – 5
  • Cinnamon – 3 small pieces
  • Cardamom – 2
  • Bay leaf – 2
  • Star Anise – 1
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Water – 3 1/2 glasses
  • Salt – as required

Method:

  • Dry roast the seviyaan, keep aside. Make sure not to burn them.
  • Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
  • Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
  • Now add tomatoes and cook till it melts. 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 the kheema. Fry well  till all the water dries up.
  • Add salt as required and cook till the kheema is done.
  • Add water and bring it to boil. Now add 1/4 cup of peas.
  • Once the water comes to boil add the seviyan little by little mixing gently.
  • 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

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.

 

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Simple and Easy Banana Bread Recipe


banana bread - noorsrecipes

Ingredients

  • All purpose flour / Maida – 2 cups
  • Sugar – 1 cup
  • Milk – 1/2 cup
  • Vegetable/ corn / canola/ olive  oil – 1/2 cup
  • Over riped bananas – 2 large
  • Eggs – 2
  • Vanilla essence – 1 tsp
  • Baking powder – 1 1/4 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/4 tsp
  • Walnuts/ pecans chopped – 1/2 cup

Method

  • Sieve together all purpose flour, baking powder, baking soda and salt. Mom would always sieve 3 times.
  • Mash the bananas in a bowl and keep aside.
  • Preheat oven at 180 degree centigrade or 350 degree Fahrenheit.
  • Liquidize eggs and sugar along with vanilla essence with the help of a whisk in a large bowl. Eggs should be at room temperature.
  • Add bananas and oil and  mix in the same bowl.
  • Now add half of the dry ingredients and milk and fold in. Now add the other half and fold in again.
  • Add  walnut or pecans and mix slowly.
  • Grease a bread tin with butter and dust with all purpose flour so that the bread comes off easily once baked.
  • Pour the batter into the bread tin.
  • Place in the oven (middle rack) and bake for about 60 to 75 minutes depending on the oven until a tooth pick comes out clean.
  • After about 30 minutes of baking, cover the top of the tin with aluminum foil so that the bread doesn’t brown too much on top.
  • Remove from oven and place it on a wire rack and allow to cool before cutting.

Arbi Fries


arbi fries noorsrecipes

Here’s a lip smacking and simply delicious snack that is a great alternative for potato.

Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂

Ingredients

  • Arbi /colocasia – 10-12
  • Red chili powder as required
  • Oil for deep fry
  • Salt as required

Method:

  • Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
  • Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
  • Deep fry. Sprinkle some salt and red chili powder and toss the arbi
  • Enjoy when hot

Paneer Burji Samosa


Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂

paneer burji noorsrecipespaneer burji

Ingredients:

  • Paneer crumbled  – 1 cup
  • Finely chopped onion – 1 medium
  • Finely chopped tomato – 1 medium
  • Finely chopped green chilies – 2
  • Finely chopped green pepper/ capsicum – 1 small
  • Green peas – 1/4 cup
  • Finely chopped Methi/ fenugreek leaves – 1/2 cup
  • Finely chopped coriander leaves / cilantro – 1/4 cup
  • Ginger garlic paste- 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Black Pepper powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
  • Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
  • Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
  • Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
  • In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

 

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 with paneer Burji. 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

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! 🙂

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
  • Sauté 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.