Nasuha Blog

With the onset of Monsoon, the weather has become a little cold and there is a slight nip in the air. This is the time to sip on some thing warm and soothing and that's exactly what I did for today's dinner. A bowl of this hearty plum and chicken soup with a crunch from fried garlic in every bite and a few slices of Herb and Garlic bread to dunk in the soup is just what I needed to enjoy the weather. This combination of Plums and chicken is sure to impress your taste buds. Here is the recipe to make this Plum and Chicken Soup with Crispy Fried Garlic. This recipe also goes to the Kitchen Aid Contest held by IFBM, a food bloggers meet that is happening in Bangalore.


All you need is

Olive oil - 2 tbsp
Garlic - 8-10 cloves ( chopped )
Onion - 1\2 cup ( sliced )
Celery - 1\4 cup ( chopped )
Plums - 5-6 ( de seeded and chopped )
Chicken breast - 1 ( cut into pieces )
Bay leaf - 1
Chicken stock - 4 cups
Butter - 1 tbsp
All purpose flour - 2 tbsp
Freshly ground black pepper - 1\2 tsp
Dried rosemary - 1\2 tsp
Dried thyme - 1\2 tsp
Dried oregano - 1\2 tsp
Salt to taste
Fresh cream - 2 tbsp



Method of preparation

Heat 1 tbsp olive oil in a pan.
Add 2-3 cloves of chopped garlic and fry for a few seconds.
Add onion, celery and fry for a minute.
Add plums and chicken and fry for a minute.
Add bay leaf and chicken stock and bring the mixture to a boil.
Cook for 3-4 minutes.
Remove the pan from heat and blend the mixture in a blender.
Add butter in a pan.
Add all purpose flour and fry for a few seconds.
Add the pureed mixture in the pan.
Add black pepper, rosemary, thyme, oregano and salt.
Add cream and cook the soup for a minute.
Heat the remaining olive oil in a small pan.
Add garlic and fry till golden brown and crisp.
Pour the oil over the soup.
Serve hot with some bread on the side.

You all are well aware of my love for the stone fruits and how I am desperately trying to make the most of them while they last. After I posted the Spiced Peach and Rum Galette on my other Blog Whisk Affair, I was well convinced that it is my last post on stone fruits for this season. But then this twist in the plans came up when IFBM, the first ever Blogger's meet in India which is happening in Bangalore announced the Kitchen Aid Contest . The winner of the contest wins a Kitchen Aid Chopper, so there is no way I was going to miss it. I am a big fan of Kitchen Aid Gadgets and very proudly owns a Kitchen Aid Stand Mixer and a Meat Mince Attachment and will not leave any opportunity to have that gorgeous Chopper in my Kitchen.  So I have come with this Dessert Dip recipe using Plum as the main ingredient. You can serve this dip with apple wedges, marsh mellows, crackers, strawberries and pretzels and a healthy yet delicious dessert option is ready in no time. Here is the recipe to make this easy Roasted Plum and Chocolate Dessert Dip.


All you need is

Fresh Plums - 1\2 kg ( choose the ripest and sweetest plums for this recipe )
Sugar - 1 cup
Dark chocolate - 100 g ( Melted and cooled to room temperature)
Cocoa powder - 2 tbsp


Method of preparation

Pre heat the oven to 150 degree C.
Wash the plums and cut into half.
Remove the seed.
Arrange the plum halves on a baking tray.
Sprinkle a little sugar on top and roast the plums for 2 hours.
Remove from oven and let cool.
Blend the roasted plums in a blender to make a smooth paste.
Add the remaining ingredients and blend to make a smooth mixture.
Transfer the dip in a sterilized glass jar and refrigerate for up to 7 days.
Serve with apple wedges, strawberries, Marsh mellows, crackers and pretzels.

With the summers comes the stone fruits and I get obsessed with cooking and baking with them. This obsession is not irrational as you just get a few days to enjoy these and then have to wait for an entire year for them to come back. So please bear with the upcoming recipes which will be featuring a lot of stone fruits :)
Made this not so common combination a few days back and it was loved by all in the family. The sweet and tangy plums gives a characteristic flavor to the gravy which goes very well with the spicy mutton. This recipe need both dried plums and fresh plums but if fresh plums are not available, you can add a few teaspoons of lemon juice.The thing that you should always keep in mind while cooking with plums is to add them at the end of cooking. If they are added in between, they make the gravy a bit bitter. Here is how I made this curry.

This recipe goes to the Kitchen Aid Contest organised by IFBM, the first f it's kind, food Blogger's meet that is happening in Bangalore.


All you need is

Oil - 3 tbsp and for frying onions
Ghee - 2 tbsp
Onion - 2 cups ( Finely chopped )
Cloves - 2-3
Black cardamom - 2
Cinnamon stick - 2 inch piece
Black peppercorns - 4-5
Mutton - 500 g
Yogurt - 1\4 cup
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Dried plums - 100 g ( I used Del Monte's California prunes )
Fresh plum - 1 ( cut into thick wedges )
Fresh coriander for garnishing


Method of preparation

Coarsely puree the dried plums using a chopped.
Heat 3-4 cups of oil in a heavy bottom pan.
When the oil is hot, add the onion.
Fry the onion till they are golden brown.
Keep stirring in between for uniform browning of onions.
Drain the browned onion on a tissue lined plate.
Transfer the remaining oil in a vessel and keep for future use.
Add 3 tbsp oil and 2 tbsp ghee in a pressure pan.
Add cloves, black cardamom, cinnamon and peppercorn.
Fry for 20 seconds.
Add mutton and fry on high heat till slightly browned. ( approx 5 minutes )
Mix yogurt, ginger garlic paste, fried onions, kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder and salt in a bowl.
Add it in the pressure pan.
Add a cup of water and pressure cook till mutton is done.
Let the pressure pan cool completely.
Open the pan and add the fresh plum wedges and coarsely chopped dried plums.
Adjust the water and let it come to a boil.
Simmer for 2-3 minutes.
Switch off the heat.
Garnish with fresh coriander.
Serve hot with rice or Naan.