Nasuha Blog

1. Blue berries- ½  Cup
2. Milk- 1 Cup
3. Sugar / Honey- 3 tbsp (as required)
4. Vanilla essence- 1 tsp (optional)

1. Drop all the ingredients in a blender and blend until smooth and a yummy, delicious, simple, easy, mouthwatering, milkshake is ready within minutes. Garnish with more berries on top.

• Ghee - 2 tbsp
• Oil - 2 tbsp
• Cumin \ Zeera - 1\2 tsp
• Onion - 1\2 cup ( thinly sliced )
• Ginger garlic paste - 2 tsp
• Green chili - 2  ( slit into half )
• Tomato puree - 3 tbsp
• Tomato ketchup - 2 tbsp
• Coriander powder - 2 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1\2 tsp
• Garam masala powder - 1\2 tsp
• Salt to taste
• Paneer - 250 g ( cut into small pieces )
• Mixed vegetables - 2 cups ( I used capsicum, cauliflower, carrot and peas )
• Kasuri methi - 1 tbsp
• Sugar - 1\2 tsp
• Lemon juice - 2 tbsp
• Fresh cream - 2 tbsp
• Fresh coriander for garnishing

Vegetable Jalfrezi Recipe

1. Heat oil in a pan.
2. When the oil is hot, add cumin seeds.
3. When the seeds starts to crackle, add onion and fry till slightly browned.
4. Add ginger garlic paste and fry till the onions are nicely browned.
5. Add green chili, tomato puree and tomato ketchup.
6. Fry for a minute.
7. Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt.
8. Add 2 tbsp water.
9. Fry for 2-3 minutes.
10. Add mixed vegetables and cover and cook till done.
11. Add paneer, kasuri methi, sugar, lemon juice and fresh cream and cook for a minute.
12. Garnish with fresh coriander.
13. Serve hot with laccha paratha or Naan.

• Ghee - 1 tsp
• Maida \ All purpose flour - 1 tbsp
• Almond powder - 1\4 cup ( I blended blanched almonds in a blender to make powder )
• Full cream milk - 1 liter
• Saffron - a good pinch
• Chironji - 2 tbsp
• Sugar - 1\4 cup
• Cardamom powder - 1 tsp
• Clove powder - 1\2 tsp
• Dried rose petals for garnishing

Hyderabadi Badam ka Hareera Recipe

1. Heat ghee in a pan.
2. Add maida and roast for a few seconds till it is slightly browned.
3. Add almond powder and milk and bring to a boil.
4. Keep stirring.
5. Add saffron and chironji and cook on low heat for 15-20 minutes.
6. Add sugar and cook for another minute.
7. Add cardamom powder and clove powder and mix.
8. Pour in glasses.
9. Garnish with rose petals.
10. Serve hot.

1. Raw Mangoes- 5- 6 nos
2. Garlic- 1 Cup
3. Curry Leaves- few
4. Red Chillies- 5-6 nos
5. Mustard Seeds- 1 tbsp
6. Fenugreek Seeds- 1 tsp
7. Water- ½ Cup
8. Red Chilli powder- 5 tbsp
9. Turmeric Powder- 1 tbsp
10. Fenugreek powder- 1 tsp
11. Asafoetida Powder- ¼ tsp
12. Salt- as required
13. Oil- ¼ Cup
14. Vinegar- 2 tbsp

1. Peel the skin of mangoes and chop the raw mangoes to small pieces (I used a food Processor). Add salt to the pieces, mix well and set it aside overnight.
2. On the following day, heat oil in a kadai, splutter the mustard seeds and fenugreek seeds.
3. Add the red chillies, curry leaves and garlic. Saute till the raw smell goes.
4. On low flame, add the red chilli powder, turmeric powder, asafoetida powder and fenugreek powder and mix for some time.
5. Adjust salt and pour water, let it boil till it thickens. Add the mango pieces, mix till everything is well blended. In this stage add vinegar, mix and transfer to a neat glass jar and serve as you wish.

• All purpose flour \ Maida - 3 cups
• Sugar - 1 tbsp
• Salt - 1 tsp
• Oil - 1 tbsp and more for applying and frying

Laccha Paratha Recipe

1. Mix flour, sugar, salt and 1 tbsp oil in a bowl.
2. Make a soft dough using water.
3. Knead the dough for 5-6 minutes until it becomes soft.
4. Cover and keep the dough for 20 minutes.
5. Knead gain for 3-4 minutes.
6. Cover and keep for another 20 minutes.
7. Divide the dough into 8-10 pieces.
8. Make small balls from each piece.
9. Dust the dough and roll it as thin as possible.
10. Don't worry about tearing it while rolling.
11. Apply oil generously over the rolled dough.
12. Sprinkle little dry flour on top.
13. Fold the rolled dough like we roll a fan or like a pleat.
14. Make a pinwheel with the pleated dough.
15. Dust and roll the paratha to make a 7-8 inch disc.
16. Heat a griddle.
17. Keep the paratha on the hot griddle.
18. Cook till brown spots appear.
19. Turn the paratha on the other side.
20. Apply oil on both the sides and cook till brown spots darken.
21. Apply little pressure while cooking using back of a ladle.
22. Remove the paratha from the griddle.
23. Press from both the sides to open the layers
24. Serve hot with any curry based dish.

1. Blueberries- 1 Cup
2. All Purpose Flour- 1 ½ Cups
3. Baking Powder- 1 ½ tsp
4. Baking Soda- ¼ tsp
5. salt- a pinch
6. Sugar- 1 Cup
7. Butter- ¼ Cup
8. Egg- 1 no
9. Buttermilk- ½ Cup
10. Milk- ½ Cup
11. Lemon Zest- 1 lemon
12. Chocolate Chips- ½ Cup (I have used white chocolate chips).

1. Preheat the oven to 180 degrees C.
2. Coat the blueberries and chocolate chips in 1 tbsp of flour so that it won't sink to the bottom when baked. Keep this aside.
3. Beat the eggs along with lemon zest till fluffy. In another bowl beat the butter and sugar till light and cream.
4. Sieve the flour, baking powder, baking soda and salt thrice and keep this aside.
5. In the above egg mixture add the buttermilk and beat well.
6. Slowly fold the sieved flour mixture alternating with milk into the wet ingredients well till the flour and milk gets finished.
7. Add the coated blueberries and chocolate chips in the above cake batter and pour this in a greased cupcake liners and bake for about 20- 25 minutes.

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.

1. Chana / Kadala- 1 Cup
2. Cinnamon- 1 small stick
3. Cloves- 3 nos
4. Cardamom- 3 nos
5. Onions( chopped)- 2 nos
6. Tomatoes (chopped)- 1 no
7. Garlic (crushed)- 2 tbsp
8. Curry Leaves- few
9. Oil- 2 tbsp
10. Mustard seeds- 1 tsp
11. Red Chilli Powder- 2 tbsp
12. Coriander Powder- 2 tbsp
13. Turmeric Powder- 1 tsp
14. Fenugreek powder- ½ tsp

1. Soak the chana overnight and pressure cook the next morning until it is done.
2. Heat a pan with oil. Add mustard seeds, cinnamon, cloves, cardamom pods and curry leaves. Stir well.
3. Add the chopped onions and crushed garlic, stir till it turns translucent.
4. Add the chopped tomatoes and mix till it turns mushy.
5. Meanwhile from the cooked chickpeas take about a handful and grind coarsely. Keep this aside.
6. In the above onion, tomato mixture add the powders one after the other, mix well till the raw smell disappears.
7. Add the cooked chick peas along with water and the ground chick peas, mix well. Boil well and let it simmer. Serve along with hot with puttu.

• Almonds \ Badam  - 250 g
• Water - 5 cups
• Saffron - a good pinch
• Cardamom powder - 1 tsp
• Sugar - 1 cup
• Milk to add to the sharbet.

Badam Ka Sharbat Recipe

1. Wash and soak almonds for 2-3 hours.
2. Remove the skin and grind in a grinder to make a smooth paste.
3. Add little water if required.
4. Add almond paste, 5 cups water and saffron in a pan and cook till the mixture comes to a boil.
5. Reduce the heat and boil till the mixture is reduced to half.
6. Add sugar and cook for another 5 minutes.
7. Add cardamom powder and mix well.
8. Store the sharbat in a sterilized bottle and  refrigerate for up to 6-7 days.
9. When ready to serve, add 1\4 cup sharbat in a glass and top the glass with cold milk and ice cubes.
10. Serve chilled.