Nasuha Blog

Pasta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore.

Julinned Veggies

I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm.
The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know...



Ingredients:

1. Pasta- 2 Cups
2. Carrots- 2 nos
3. Beans- a handful
4. Cabbage- 1 Cup
5. Ginger- 2 tbsp
6. Garlic- 2 tbsp
7. Onions- 1no
8. Chili Flakes- 1/2 tbsp
9. Garlic Powder- 1 Tsp
10. Basil- 1 tbsp
11. Oregano- 1 tbsp
12. Paprika Powder- 1 Tsp
13. Turmeric Powder- 1 Tsp
14. Garam Masala Powder- 1 Tsp
15. Red Chili Sauce- 1 tbsp
16. Soy Sauce- 1 tbsp
17. Salt- as required
18. Baked Chicken- 1 Cup (See the notes) ( OPTIONAL)
19. Spring Onions- for garnish

Method:

1. Bring a large pot of water to boil on high heat and salt it generously. Cook the pasta until al dente. Drain and keep this aside.
2. Julienne the vegetables along with ginger and garlic.
3. Heat oil in a pan, add the garlic, ginger. Saute for a minute. Add the sliced onion, saute for a minute and add all the veggies. Give them a nice stir on a medium heat.
4. Add the all the spices, chili flakes, garlic powder, Basil, oregano, paprika powder, turmeric powder, garam masala. Mix well.
5. Add around 4 cups of water and let it simmer for 10 minutes on a low flame. Add the red chili sauce, soy sauce along with cooked pasta. Give it a nice stir and switch off the flame.
6. Ladle the pasta into bowls. On top add the baked chicken and chopped spring onions. Enjoy a nice, hot soup on a winter day.

Baked Chicken:

1. Boneless Chicken- 2 Cups
2. Red Chili Powder- 1tbsp
3. Pepper Powder- 1 tbsp
4. Salt- as required
5. Turmeric Powder- 1tsp
6. Oil- 1 tbsp

Method:

1. Mix all the ingredients in a bowl and rub this ingredient onto the chicken.
2. Meanwhile, preheat the oven to 350 degrees F. Place the marinated chicken on a greased baking tray and bake for about 5- 20 minutes or till cooked.

Paneer popcorn is a snack which can be enjoyed by everyone. A very healthy after-school snack for kids. This can make a perfect party appetizer which will be liked by all. This has a crunchy outside and a soft inside with which this becomes an excellent relish. These will remain crispy even after an hour of making this. This can be made ahead and refrigerated. When required, fry them in hot oil.


The cubed paneer pieces are dipped in batter, rolled in herbed breadcrumbs and then deep fried. You can increase the spice levels according to your taste buds.
For vegetarians, this is a tasty alternative to chicken popcorns. My daughter likes to eat it after her swimming class. A lip-smacking dish will be ready within no time and with very fewer ingredients. Hope you all will try this out and let me know.



Ingredients:

1. Paneer (cubed)- 1 Cup
2. Corn Flour- 1/4 Cup
3. All Purpose Flour- 3 tbsp
4. Ginger- Garlic Paste- 1 tbsp
5. Red Chilli Powder- 1 Tsp
6. Salt- as required
7. Turmeric Powder- 1/4 Tsp
8. Bread Crumbs- 1/4 Cup
9. Italian Seasoning- 1 tbsp (optional)
10. Salt- a pinch
11. Oil- for frying

Method:

1. Mix the cornflour, all-purpose flour, red chili powder, ginger- garlic paste, turmeric powder, salt along with little water to a thick batter.
2. Mix the bread crumbs, Italian seasoning, and salt in a pan, keep this aside.
3. Meanwhile, heat the oil in a deep bottomed pan.
4. Dip the cubed paneer pieces in the thick batter then roll them in the herbed breadcrumbs and fry them in the medium hot oil till it turns crunchy and golden color.
5. Drain the paneer popcorns on to a kitchen towel. Serve them hot along with your favorite choice of sauce.

Makhana/ Lotus Seeds are usually consumed during fastings because of its nutritional values and health benefits. The micronutrients found in lotus seeds are of vast importance to a human body. These lotus seeds are easily available in all the Indian grocery stores. This can be consumed raw or cooked into savory or sweet dishes. These lotus seeds are good for weight loss as these will leave you feeling full and satisfied.


These lotus seeds are also called as fox nuts. We can make this kheer/pudding which is one of the many dishes that can be made out of lotus seeds. Rich in protein and calcium, combines beautifully with milk to make a delicious and creamy pudding.
I first tasted these delicious seeds, when my friend in India made a savory and she gave the raw lotus seeds which she brought from her hometown. I started making different dishes by googling and recently I realized, I never posted a dish using these amazing seeds which have lots of health benefits.
The roasted makhana tastes exactly like popcorns. This recipe is so easy to make and can be done within no time. If any unexpected guests, this is a perfect dessert to serve them. Roast the makhanas and keep them in an airtight jar, which is ready to use at any time. Hope you all like this and try this out.


Ingredients:

1. Makhana/ Lotus Seeds- 1 Cup
2. Milk- 2 Cups
3. Sugar- 4tbsp
4. Cardamom Powder- 1 tbsp
5. Saffron Strands- a pinch
6. Clarified Butter- 1 tbsp
7. Cashew- 10-15

Method:

1. Roast the lotus seeds in clarified butter until they become crunchy. Roast the cashews in the same pan. Keep these aside.
2. From the roasted lotus seeds, take a handful and coarsely grind them in a blender. Keep this aside.
3. Heat the milk in a deep bottomed pan. Stir in between so that the milk won't scorch at the bottom.
4. When the milk comes to a boil, add required amount of sugar and the saffron, stir well. In this add the coarsely powdered lotus seeds and the whole lotus seeds, simmer till they become soft and the milk gets reduced well.
5. Switch off the flame, add the roasted cashews and the nuts of your choice. Enjoy this hot or cold.

A healthy and nutritious fish sticks would be a perfect tea time snacks or after-school snacks. As kids would be hungry by evening, these fish sticks would be a great option to make as it would take very less time. A crispy outside with a moist inside fish stick is what everybody will love to dig in. These would make a perfect party appetizer.


My daughter will be very hungry after her swimming classes and every day I make sure she eats a healthy snack after an hour-long swimming.


I find it very easy to make these fish sticks as this requires fish fillet which can be thawed very quickly. Once you try making them at home, you won't buy the prepackaged frozen sticks again.
Strips of fish are covered in spiced bread crumbs and baked to perfection. You can have oven roasted veggies along with these fish sticks, which will make a perfect dinner. Hope you all will try this and let me know


Ingredients:

1. Cod Fish Fillet- 1/2 pound (cut into strips)
2. All Purpose Flour- 1/4 cup
3. Bread Crumbs- 1/2 Cup
4. Dried Herb Mix- 2 tbsp
5. Smoked Paprika Powder- 1/2 Tsp
6. Salt- as required
7. Pepper Powder- 1 Tsp
8. Garlic Powder- 1/2 tbsp
9. Egg- 1 no

Method:

1. Preheat the oven to 350 degrees F. Mix the bread crumbs with dried herbs, smoked paprika, garlic powder, salt, and pepper. Place the flour and egg in separate shallow bowls.
2. Take the fish strips, dip it in the all-purpose flour, shake off the excess. Dip that in the egg and then in the bread crumb mixture. Place them on a lined baking tray. When all the fish strips are done coating, arrange them on a baking tray and bake for about 10-12 minutes. When done, enjoy the fish sticks with ranch or tartar sauce.

The floods that dampened Onam, the harvest festival of Kerala, didn't dampen the spirit of the people in Kerala for reprising the sense of humanity in a time of grief. Back in Kerala, everyone is trying to get back on their feet after the worst floods hit Kerala. It is heard that as thousands of people are displaced in the floods, many are celebrating Onam in relief camps. This year Onam will be a low key affair.


This year I have tried my hands on making these delicious gold coin chips which are made of raw Kerala Bananas. I think because of it's shape and color as a kid I used to call these gold coin chips. These chips are my all time favorite ones and would buy whenever I see them in the stores. But this time I wanted to make them at home and see how these turn out. Though lots of oil is required to deep fry them I didn't think twice. I bought the raw plantain from a nearby Kerala store, sliced using a mandoline slicer and fried them in enough oil until crisp and crunchy. To my surprise, these chips were not oily, when compared with the store bought ones. I was really happy with the outcome and you know what happens with a homemade, oil-free, delicious snacks???? It gets over within no time.... But I was super excited as they came out really well. Hope you like them...



Ingredients:

1. Raw Kerala plantain- 6 
2. Turmeric powder- 1 tbsp
3. Salt- as required
4. Oil- for deep frying

Method:

1. Wash and peel the bananas. Wipe using a kitchen towel.
2. Heat the oil in a deep bottomed pan. When it is hot enough, lower the flame. Take a plantain, slice using a mandoline slicer, into the hot oil. Make sure not to overcrowd them. Occasionally give it a nice stir and keep them from sticking together.
3. When it is half done, sprinkle turmeric powder and salt in the oil. When the bubbling diminishes completely, gently toss them. When you hear crisp sounds, switch off the flame and drain on kitchen tissue. Store in airtight container and enjoy as needed.

Sabudana Vada / Tapioca Pearl Fritters are a most popular Indian snack which is liked by all. This is a traditional dish of Maharashtra, which is made during the time of fasting/ vrat for festivals, as this dish doesn't contain any onions or garlic. An easy and a simple snack which can be prepared in a less time if everything is well planned ahead.


These super delicious snacks are crispy from outside and soft from inside. Sago / Tapioca pearl is pure carbohydrate, the addition of peanuts to sago adds to the protein content, making it a balanced meal.
The popular things which can be made using sago are sabudana kichdi and sabudana kheer.  A little preparation ahead like soaking the sago overnight, boiled, peeled and mashed potatoes, roasting and coarsely grinding the peanuts make the work easy. This vada/ fritter is often enjoyed with spicy green chutney and a hot tea. Try this out and let me know.


Ingredients:

1. Tapioca Pearls/ Sabudana- 1 Cup
2. Boiled Potatoes- 2 nos
3. Roasted & Coarsely grind Peanuts- 1/2 Cup
4. Green Chillies- 2 nos
5. Red Chili Powder- 1 Tsp
6. Coriander Powder- 1 Tsp
7. Cumin Powder- 1/2 tsp
8. Lemon juice- 1 tbsp
9. Salt- as required
10. Oil- for shallow frying

Method:

1. Soak the tapioca pearls overnight. They turn soft after soaking overnight, drain and keep this aside.
2. In a mixing bowl add the mashed potatoes, powdered peanuts along with the drained tapioca pearls. Mix well.
3. Add the chopped green chilies, cumin powder, red chili powder, coriander powder, lemon juice and required amount of salt. Mix all the ingredients well.
4. Divide them into small portions and flatten them in the shape of round patties.
5. Fry these patties in medium hot oil. When they turn golden on one side flip and cook till done. drain on kitchen towels and enjoy a nice evening snack with friends and family.  

This homemade white sauce is the most delicious and the easiest recipe!! The white sauce is also called as Bechamel sauce, although the Italians refer to it as salsa di besciamella. In this, the flour is cooked in the melted butter and the required amount of milk is added for a thick, creamy sauce for the spaghetti. This white sauce can be used in most of the pasta dishes, as a pizza topping and also on toast along with sauteed mushrooms. A perfect for any dish.


We can add any cheese of your choice and also a different variety of veggies. This is a perfect dish for kids lunch box and they will finish off within no time. This dish is so easy to make and takes much less time. By the time the spaghetti gets cooked, we can prepare the sauce and saute the chicken and veggies. Try this recipe and let me know how this turned out...


Ingredients:

• Spaghetti- 1 pack

For sauteeing:

1. Olive Oil- 2 tbsp
2. Boneless Chicken pieces (cubed)- 2 Cups
3. Broccoli- 1 cup
4. Asparagus- 1/2 Cup
5. Bell Peppers- 1 no
6. Garlic- 3 tbsp
7. Tomato- 1no
8. Onion- 1 no

For White sauce:

1. Butter- 1/4 stick
2. All Purpose Flour- 3 tbsp
3. Milk- 1 1/2 Cups
4. Italian Herb Mix- 2 tbsp
5. Red Chili Flakes- 1 tbsp
6. Salt- as required
7. Pepper- 1 tbsp

Method:

1. In a large pot cook spaghetti in boiling salted water until al dente. Drain well.
2. Meanwhile, in a pan heat oil, saute the chopped garlic then add the vegetables along with salt and pepper till done. Remove when done.
3. In the remaining oil add the cubed chicken and saute till cooked well. Keep this aside along with the veggies.
4. Heat a large skillet, add butter. Once it starts melting, add the all purpose flour and stir it well till it gets cooked. Add the milk, continuing to stir as the sauce thickens. Bring to a boil, add the salt and pepper. Lower the heat, add the Italian herb mix, red chili flakes and cook for 2- 3 minutes.
5. In the white sauce, add the sauteed chicken and veggies. give it a stir. Add the cooked spaghetti and mix everything together. Enjoy a nice warm spaghetti along with your favorite show on TV.

Oven roasted curried chicken is a dish which I made last week for dinner. First I thought of making my simple chicken curry, but then I dumped all the powders and sauces in the cooker, cooked till done and then baked, which turned out to be a hit in my house. This is a simple dish which can be prepared within less time. The process of cooking, baking and broiling look hectic, but once you start cooking, it will be in a flow.


Assemble all the ingredients in the pressure cooker and then bake them to perfection. A perfect curried dish which can be had along with rotis/ chapatis/ pulav. This will be a hit among the guests in any party. Adjust the spice level accordingly and kids will also love to eat this.


Slow braising of this dish yields to a soft, moist, tender chicken pieces to enjoy. First, the chicken pieces are cooked on high heat and then slowly oven roasted for some time till tender.
I like to have this with plenty of brown basmati rice to soak up the flavorful sauce.

Ingredients:

1. Chicken- 2 lbs
2. Onions- 2 nos
3. Tomatoes- 2 nos
4. Ginger and garlic Pase- 1 tbsp
5. Red Chilli Powder- 1 Tsp
6. Coriander Powder- 1 Tsp
7. Cumin Powder- 1/2 tsp
8. Turmeric Powder- 1/2 Tsp
9. Tomato Sauce- 2 tbsp
10. Soy Sauce- 1 tbsp
11. Red Chilli Sauce- 1 tbsp
12. Salt- as required
13. Oil- 1 tbsp

Method:

1. Heat oil in a cooker, add the chopped onions and saute till translucent. Add the ginger- garlic paste, fry for a minute, add the chopped tomatoes along with the masala powders. Stir for a minute on high flame.
2. Add all the sauces along with required amount of salt. Add the cleaned and drained chicken, Stir well and pressure cook for 2 whistles. Switch off to cool.
3. Meanwhile preheat the oven to 350 degrees F. When the cooker cools down, empty the cooker in a cast iron pan, bake for about 10 minutes and then broil for about 8 minutes and a perfectly roasted dish will be ready to enjoy. Serve hot along with rotis, rice or anything of your choice.