Noor Jafri introduces the culture of Hyderabad to everyone’s plate at an affordable price
Noor Jafri is not your regular, run-of-the-mill chef. She is in fact a retired microbiology professor who taught at the Osmania University before she ventured into the world of culinary arts. Her passion for cooking came to her naturally and she decided to spread the knowledge through regular cooking classes.
She is an artist in herself and is a perfectionist to the core. “I am not an expert or a chef as I did not attend a culinary institute or receive any prior training. It was a hobby when I was working full time. I retired in 2006 and in 2007, I set up Noor’s Kitchen,” says the chirpy woman.
Noor is not much of a social networker but stories of her food and recipes are famous world over. “I regularly have batches coming in from the University of Hyderabad and these are mostly exchange students. Their semester is for four months and so they come for a cooking class twice a year,” she says, adding, “Most recently a company from Japan wanted to sample some of my dishes. I usually demonstrate the way a dish is to be cooked but this time, I had to cook for 15 people.
That sure was a task.”
She has set up her little haven at home, a space dedicated to teach and entertain. “I don’t hold regular classes as it gets too tiring for me so I hold classes for individuals as well as in a batch of 15. It doesn’t happen every day as a lot of people come at their own convenience. I put up the schedule and the name of the recipe on the website so that people who are keen to learn will register for the day. I also cater for four-five people,” she informs. So, now you know where to head when you want to brush up those culinary skills or dish up something new.
MATAR AUR GOBI KI MAKHNI
Cauliflower – 1 whole
Fresh peas – 150gm
Salt – according to taste
Chilli powder – 1tsp
Turmeric powder – ½tsp
Garam masala – 1tsp
Ginger garlic paste – 2tsp
Tomatoes (peeled or tomato puree – 2tbsp
Green chillies – chopped
Oil – 100ml
Coriander powder – 1tsp
Onion (small) – chopped and fried
Green coriander for garnish
- Boil the cauliflower; put a little bit of turmeric powder while boiling it.
- Drain the water from the cauliflower and then add the peas. Cover it up.
- In a pan, put the chopped onions and fry them till they turn pink. Turn off the gas and then add the ginger-garlic paste; stir so it does not burn. With the flame off, add salt, chilli powder, turmeric powder and coriander powder along with the ginger-garlic. Switch the gas back on and stir till the spices mix well.
- When the spices have mixed in well, add the cauliflower and the peas. Add 1tbsp of cooking butter and garam masala, then mix it well.
- Serve it with phulkas or rice.
You can get more information on www.noorkitchens.com
11am–1pm and 3pm–5pm till Thursday and Friday 11am–2pm
Address: Flat No 203, Krishna Apartments, Opposite Times Hospital, Road No 4, Banjara Hills
Phone: 9441282318, 23356947
Category: Food & Drink