Nasuha Blog

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EXO has released their winter special album, and lightsaber included. Not only in Korean and Chinese, but also in the Japanese version.


LIGHTSABER LYRICS

I was hard to find a link that contains the lyrics lightsaber in Japanese version. When i got a link to the lyrics, I actually find the wrong lyrics, which is not same as the original song. So, I tried alone to find lyrics with kanji and translating it into forms of romaji. Please do not copy and paste without permission. 

Thank you :)


cr: ameblo.jp, petitlyrics, branah.com

Makki ki roti or maize flour flatbread is a traditional Indian recipe made with corn meal and is usually eaten with  Sarson ka saag and a piece of jaggery. It is usually made during the winter season. You can bring the taste of Punjab in your own kitchen with this easy to follow recipe. Here it is.


All you need is

Makki ka atta \ Maize flour - 3 cups
Salt - 1 tsp
Vegetable oil - 1\4 cup
Warm water to knead the dough
Ghee for applying on top


Method of preparation

Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined.
Add warm water and knead a soft dough.
This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
Cover and keep the dough aside for 10-15 minutes.
Heat a griddle.
Take two sheets of transparent plastic.( I used a cut ziplock bag )
Divide the dough in 6-8 equal parts.
Grease the plastic sheet and keep a ball of dough in between the two sheets.
Gently roll the dough in to a 5- 6 inch disc.
Very carefully transfer the disc on the griddle and cook from both the sides till brown spots appear.
Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned.
Apply ghee on top.Serve hot with white butter, jaggery and sarson ka saag.

Besan badam doodh is a healthy drink to have during winter seasons. It's a very easy to make recipe and very delicious too. Here is the recipe.


All you need is

Ghee - 1 tsp
Besan \ Chickpea flour - 3 tsp
Almonds - 15-20
Milk - 3 cups
Sugar - 3 tbsp ( You can adjust it according to your taste )
Cardamom powder - 1\2 tsp
 Dry fruits ( slivered ) and saffron strands for garnishing



Method of preparation

Soak the almonds in hot water for about an hour.
Peel and grind in a blender to make a smooth paste.
Add little milk if required.
Heat ghee in a heavy bottom pan.
Add besan and fry on low heat till slightly browned.
Add milk, sugar, badam paste and cardamom powder.
Cook for 10-5 minutes on medium heat.
Keep stirring in between.
Pour in glasses.
Garnish with dry fruits and saffron strands.
Serve hot.

Strawberries are flooding the market and I always get tempted to buy a few boxes on my grocery store visits. This time I incorporated a few strawberries in my butter and got an awesome spread for my morning toast. This recipe is very easy to make yet very delicious. Here it is.


All you need is

Unsalted butter - 250 g ( softened )
Powdered sugar - 1\2 cup
Strawberries - 1 cup ( Chopped and slightly crushed )


Method of preparation

Whisk the butter till light and fluffy.
Add the powdered sugar and crushed strawberries.
Mix well.
Your strawberry butter is ready.
Apply on bread slices or toast.

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe.


All you need is

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Oil for frying


Method of preparation

Add whole wheat flour, salt and oil in a bowl.
Mix.
Add water and knead to make a soft dough.
Cover and keep aside for 15-20 minutes.
Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl.
Mix nicely.
Make lemon size balls of the dough.
Divide each ball into two pieces.
Dust and roll both the pieces to approx 4-5 inch.
Keep 2 tbsp of filling on one of the rolled piece.
Cover with the another rolled piece.
Seal the ends.
Dust and roll to approx 6 inch disc.
Heat a griddle.
Fry the paratha from both the sides applying little oil till brown spots appear.
Serve hot with curd, achar and butter.

Try this creamy soup, you'll not be disappointed. It has become a family favorite now and we will be sipping a lot of this during the winters. Here is the recipe.


All you need is

Tomato - 3-4 (choose the best ripe and red tomatoes )
Onion - 1\4 cup ( sliced )
Garlic - 5-6 cloves
Bay leaf - 2
Beet root - 2 small pieces ( it gives a wonderful color to the soup )
Black peppercorns - 12-15
Butter - 1 tbsp
All purpose flour - 1 tbsp
Sugar - 1\2 tsp
Salt to taste
Black pepper powder - 1 tsp
Fresh cream - 2 tbsp


Method of preparation

Cut the tomatoes into 4 pieces.
Add them in a pot.
Add onions, garlic, bay leaves, beet root and peppercorns and 3 cups of water in the pot.
Bring the mixture to a boil.
Simmer the heat and let it cook for 10-12 minutes.
Remove from heat and cool.
Discard the bay leaves and beet root.
Blend the mixture in a blender.
Strain the mixture through a soup strainer.
Heat butter in a pan.
Add flour and cook for 20-30 seconds.
Add the tomato mixture to the pan and keep whisking to avoid formation of lumps.
Add sugar, salt and black pepper powder.
Cook for 2-3 minutes, till soup thickens a bit.
Add fresh cream and cook for another minute.
Garnish with fresh cream and parsley or coriander leaves.
Serve hot.


You can also add Parmesan and garlic croutons in the soup. they go very well with it and are baked. Here is the recipe.