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Noor - Food & Travel
@noorieboorie
📍NYC • Supper club & recipes • Food, culture and travel stories • A celebration of Bangladeshi & Sri Lankan cuisine 🇧🇩🇱🇰

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My Recipes
SWEET & SAVORY Sweet saffron-cardamom Dutch baby with rose honey on the left and a savory one on the right with bell peppers, roasted mushrooms, arugula, parmesan & Gouda. I always crave a savory breakfast while my husband likes everything sweet so on some days when we feel extra indulgent, I make both. These are easy enough to make that you can create two different ones with really minimal effort. Just make sure to put some work in at the gym after! 😜 . . P.S. You can grab the basic recipe from my post few days ago. #noorieboorie
Something to cure the winter blues. A quick version of my favorite Bengali shrimp curry with coconut -- চিংড়ি মালাইকারি. . Missing #Bangladesh -- and trying to come to terms with the fact that we're barely halfway through winter in NYC. ????
#Rasmalai tres leches. Don't forget something #sweet for your #Valentine / #galentine / #palentine! P.S. #Protip Did you know you can make an excellent #tresleches with most store bought sponge or butter cakes? Just adjust the amount of sugar in the soaking liquids listed in the original recipe. Try it out! It's super handy for when you're short on time and need a dessert that's still impressive. Full disclaimer: this one was actually made from scratch but I'll share my #recipe soon for both the long and a cheat version of this rasmalai tres leches that you can make with your eyes closed. I've been testing and tweaking this for a few months and can't wait to share soon! #noorieboorie #feedfeed #f52grams #nytfood
A blustery, rainy day like this needs a vat of spicy chicken curry -- my comfort food. And this one is as easy as ever with delicious results! Grab my recipe for this comforting oven roasted chicken curry with chickpeas, tomatoes & coconut (link in profile). It's my first recipe I've added to @food52 so please leave a comment, tag me on insta or let me know what you think if you make it! P.S. I usually use #srilankan curry powder to make this but it also works well with my favorite #bangladeshi spices & garam masala or other combinations. The method I use is what's unique about this recipe, unlike a traditional curry this is more like a slow braise that pretty much cooks itself in the oven. Minimal effort! 👌
Something to cure the winter blues. A quick version of my favorite Bengali shrimp curry with coconut -- চিংড়ি মালাইকারি. . Missing #Bangladesh -- and trying to come to terms with the fact that we're barely halfway through winter in NYC. ?
I don't know about about you, but I know what I'm making for breakfast this Christmas morning -- a Dutch baby! Also known as a German pancake, these "babies" are so delicious and are nearly effortless. It's the perfect dish for an easy & indulgent breakfast/brunch on a cozy holiday morning -- or any morning when you need it. And it's always an impressive one if you're cooking for friends -- somehow it never fails to "wow" people when this comes out of the oven. I've been making these for the last three years and have tried a bunch of recipes. Here is my favorite, adapted slightly from the @nytimes. Good for 1-2 people. Ingredients: 3 eggs 1/2 cup milk 1/2 cup flour 4 tbsp butter 2 tbsp sugar 1/2 tbsp lemon zest -- or 1/2 tsp vanilla, if you prefer Ground cinnamon, a pinch Ground nutmeg, a pinch Salt, a pinch Method: 1. Preheat oven to 425 degrees. 2. Combine eggs, flour, milk, sugar, lemon zest (or vanilla), salt, cinnamon and nutmeg together by hand or in a blender until smooth. It's ok if the mixture has few small lumps but the batter should be runny and smooth for the most part. 3. Add butter to a large 9 or 10-inch cast iron pan (or other oven-safe skillet) and place it into preheated oven for a few minutes, making sure that it doesn't burn. Once the butter has melted, add the pancake batter to your pan and return it to the oven, baking for about 15-20 minutes, or until the pancake is puffed and golden. At that point, lower the oven temperature to 300 degrees and bake for another five minutes. 4. Remove Dutch baby pancake from the oven and serve immediately with powdered sugar and a squeeze of lemon juice, maple syrup or your favorite preserves. Enjoy! I personally love eating these with lemon curd or cinnamon apple butter, and sometimes with berries and Nutella. Yumminess! Wishing all of you a very happy holiday season! #happyholidays #noorieboorie