Nasuha Blog

Dal or lentils are an important part of any Indian meals and as most households, it's made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it's not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child's diet, without him making much fuss about it. Here is the simple recipe to make Soya Masoor Dal.


All you need is

Dhuli masoor dal \ Split skinned red lentil - 1 cup
Salt - 2 tsp
Turmeric powder - 1\2 tsp
Dill \ Soya leaves - 1\2 cup ( chopped )
Ghee - 3 tbsp
Garlic - 4-5 cloves ( chopped )
Cumin \ Zeera seeds - 1\2 tsp
Fenugreek \ Methi seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies-  3-4
Onion - 1\2 cup ( chopped )
Red chili powder - 1\2 tsp
lemon juice - 2 tbsp


Method of preparation

Wash the dal and put it in a pressure cooker.
Add 2 cups of water, salt and turmeric powder and cook till done.
Remove from heat and let the pressure release.
Open the pressure cook.
Add more water till the desired consistency of dal is reached.
Add soya leaves and cook the dal for 2-4 minutes.
Heat ghee in a pan.
When the ghee is hot, add garlic and fry till slightly browned.
Add methi, zeera, heeng and dry red chilies and fry till they splutter.
Add onion and fry till onion is golden brown.
Add this tempering to the cooked dal.
Add lemon juice in the dal.
Serve hot with rice or phulke.

Breakfast is a very important meal for us and I am always on a lookout for breakfast recipes which makes a good lunch pack option for my kiddo as well. This Paneer Moong dal Chila has always been a family favorite and I love how it can be prepared with so much ease and the health benefits associated with it.
It also keeps good till the lunch time for kiddo and rolled and packed in an Aluminium foil, it is easy for him to munch on it without much fuss and dirty hands and cloths. Here is how I make my Paneer and Moong dal chila.


All you need is

For the batter

Dhuli Moong dal \ Split skinned green gram - 1 cup
Salt - 1 tsp
Ginger - 1 inch piece
Green chili - 1
Oil for frying

For the filling

Oil - 1 tbsp
Cumin \ Zeera seeds - 1 tsp
Onion - 1\4 cup ( chopped )
Green chili - 1
Salt to taste
Turmeric powder - 1\4 tsp
Paneer - 1 cup ( grated )
Fresh coriander - 1 tbsp ( chopped )



Method of preparation

For the filling

Heat oil in a pan.
When the oil is hot, add cumin seeds.
When the seeds starts to crackle, add onion and green chilies.
Fry till onion turns translucent.
Add salt and turmeric powder and fry for a few seconds.
Add paneer and coriander and mix well.
Remove the pan from heat.

For the Chila

Wash and soak the dal for 2-3 hours.
Drain the water.
Grind the dal with ginger, green chili  and little water to make a smooth paste.
Add salt and more water to make a dosa like batter. ( medium thick consistency )
Heat a non stick pan and pour a ladle full of batter in the center.
Spread the batter to make a thin round using the back of ladle.
Pour a tsp of oil on the sides and cook till golden brown.
Flip and cook the chila from other side.
Flip again.
Keep 2 tbsp of filling on one half of the chila.
Fold over.
Serve hot with green coriander chutney.

Everyone in my house loves chole and since they are also a great source of protein, I end up making them at least once a week. The recipes I usually use to make Chole are either Pindi Chana Masala or Chole in an onion tomato gravy. This time I gave a little twist to my regular recipe and made Shahi Chole instead. The gravy was enriched with Khoya and milk and a little lemon juice and honey at the end gave it a wonderful taste and flavor. The recipe was very well appreciated and now I have another winner in my collection. Do try this Shahi Chole masala to give a change to your regular Chole gravy. Here is the recipe.


All you need is

Chole \ Chickpeas - 2 cup
Oil - 4 tbsp
Onion - 1 and 1\2 cups ( chopped )
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato - 1 cup ( chopped )
Coriander powder - 3 tsp
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala - 1 tsp
Roasted cumin powder - 1\2 tsp
Salt to taste
Khoya - 100 gm
Milk - 1\2 cup
Lemon juice - 2 tsp
Honey - 1 tbsp
Saffron - a pinch ( soaked in a tbsp of milk )


Method of preparation

Wash and soak chole in enough water for 6-8 hours.
Drain the water and add chole in a pressure cooker.
Add 4 cups of water and 2 tsp salt and pressure cook till done.
Heat oil in a pan.
When the oil is hot, add onion.
Fry till onion are slightly brown.
Add ginger and garlic paste.
Cook till onions are browned.
Add tomato and cook for another minute.
Add coriander powder, kashmiri red chili powder, turmeric powder, garam masala powder and roasted cumin powder.
Fry for 2 minutes.
Add little water if required.
Add the boiled chole with the water and cook for 10-12 minutes.
Add khoya, milk and honey and mix well
Cook for another 2-3 minutes.
Add lemon juice and saffron soaked in milk..
Adjust salt as required.
Garnish with fresh coriander.
Serve hot with rice or Naan.

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito.


All you need is

Sour curd - 1 cup
Chickpea flour \ Besan - 2 tbsp
Ginger - 1\2 inch piece
Green chili - 2
Oil - 2 tbsp
Fenugreek \ Methi seeds - 1\2 tsp
Mustard \ Sarson seeds - 1\2 tsp
Cumin \ Zeera seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies - 2-3
Curry leaves - 10-12
Turmeric powder - 1\2 tsp
Salt to taste
Mango puree - 1 cup

For tempering

Ghee - 1 tbsp
Fenugreek \ methi seeds - 1\4 tsp
Mustard \ Sarson seeds - 1\4 tsp
Cumin \ zeera seeds - 1\4 tsp
Dry red chilies - 3-4
Red chili powder - 1\4 tsp


Method of preparation

Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
Heat oil in a pan.
When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
Add dry red chilies and curry leaves.
Now add the curd paste.
Add 3 cups of water, turmeric powder, salt and mango puree.
Bring the kadhi to a boil.
Simmer the heat and let the Kadhi cook for almost 40-45 minutes on low heat.

For tempering

Heat ghee in a small pan.
When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
Fry for 10 seconds.
Remove the pan from heat.
Add dry red chili powder.
Pour the tempering over the cooked kadhi.
Serve the kadhi with rice or Phulke

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla's keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla's can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla.


All you need is

Whole wheat flour \ Gehun ka atta - 2 cups
Chickpea flour  \ Besan - 1\2 cup
Fresh fenugreek \ Methi leaves - 1 cup ( chopped )
Curd - 1\2 cup
Ginger paste - 1\2 tsp
Chili paste - 1\2 tsp
Asafoetida \ Heeng - a pinch
Cumin seeds \ zeera - 1\2 tsp
Carom seeds \ Ajwain - 1\2 tsp
Turmeric \ Haldi powder - 1\2 tsp
Red chili powder  - 1\2 tsp
Salt - 1 tsp
Warm water to knead the dough
Oil for frying



Method of preparation

Mix all the ingredients except warm water and oil in a bowl.
Mix nicely with your finger tips.
Add very little water and knead to make a soft dough.
Keep in mind the fenugreek leaves will leave water, so add very little water while kneading.
Cover and keep the dough for 15-20 minutes.
Add a tbsp of oil in the bowl and knead the dough again for a minute.
Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle.
Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
Keep pressing the thepla with a flat spoon while it is cooking.
Serve hot with pickle and curd.

Note - If you are making the Theplas to store and eat later, do not add besan to the dough. It will keep your Thepla's soft for a longer time. But if planning to eat hot Thepla's, besan will add a nice crunch.

Murgh Malaiwala or Chicken in a cream based gravy is an easy to make yet very delicious preparation of Chicken where Chicken is cooked in cream and milk and is very mildly spiced with garam masala powder, cardamom powder, saffron and some green chilies. Enjoy Murgh Malaiwala with some laccha paratha or naan. Here is the easy and simple recipe to make this Chicken delicacy.


All you need is

Boneless chicken - 500 g ( cut into small pieces )
Hung yogurt - 2 tbsp
Lemon juice - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt - 1 tsp
Garam masala powder - 1 tsp
Oil - 1 tbsp
Ghee \ Clarified butter - 1 tbsp
Cloves - 3-4
Black peppercorn - 5-6
Onion - 1 and 1\2 cups ( chopped )
Green chili - 2 ( slit into half )
Fresh cream - 100 ml
Milk - 1\2 cup
Saffron strands - a pinch
Cardamom powder - 1\2 tsp
White pepper power - 1\2 tsp
Kasuri methi \ dried fenugreek leaves - 2 tbsp ( crushed )
Almond flakes for garnishing


Method of preparation

Mix hung yogurt, lemon juice, ginger paste, garlic paste and salt in a bowl.
Add chicken pieces and mix well.
Cover the bowl with a cling film and refrigerate for up to 3-4 hours.
Heat oil and ghee in a pan.
When the oil is hot, add cloves and black peppercorns.
Add onion and fry till translucent.
Add green chili and fry for a few seconds.
Add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone..
Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves.
Cook for 5-6 minutes on medium heat till chicken is done.
Add warm water if you want a thinner gravy and bring it to a boil.
Garnish with almond flakes and serve hot with Laccha paratha or Naan.

Vegetable spring roll is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. These are very easy to make and with the easy availability of the spring roll wrapper sheets in the market, it is a very good option to make when you have guests at home or you want some snack ready within no time. You can fill and roll the rolls beforehand and cover and refrigerate for 2-3 hours and can deep fry them when ready to eat. Here is how I make mine.


All you need is

Spring roll sheets - 15-20
All purpose flour \ Maida - 2 tsp
Water - 2 tbsp
Oil - 2 tbsp and for frying
Garlic - 2 tsp ( finely chopped )
Ginger - 2 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Cabbage - 1\2 cup ( finely chopped )
Capsicum - 1\2 cup ( finely chopped )
Carrot - 1\2 cup ( finely chopped )
Salt to taste
Black pepper powder - 1\4 tsp
Soy sauce - 1\2 tsp
Red chili sauce - 1\2 tsp
Ajinomoto - 1\2 tsp ( optional )



Method of preparation

Take out the spring roll sheets from the freezer, approximately 45 minutes before you want to make the rolls.
Mix all purpose flour and water in a bowl and keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and fry till translucent.
Add cabbage, capsicum, carrots, black pepper powder, salt, red chili sauce, soy sauce and ajinomoto.
Add 1\4 cup of water and cook for 3-4 minutes.
Increase the eat and cook till all the water is evaporated and the filling is dry.
Remove the wok from heat and let the filling cool.
Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll until you reach the center.
Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.
Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chili dipping sauce.