Nasuha Blog

All you need is

Chickpea - 1 cup
Garlic cloves - 12-14
Tahini - 4 tbsp ( mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste )
Extra virgin olive oil - 8 tbsp
Lemon juice - 5 tbsp
Salt to taste
Roasted cumin powder - 1\2 tsp
Chili flakes - 1 tsp
Warm water from boiled chickpeas - 3-4 tbsp


Method of preparation

Wash and soak chickpeas in enough water for 5-6 hours.
Drain the water.
Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
Drain the water reserving 3-4 tbsp for the hummus.
Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
Serve with pita or any other crackers.

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.

Spinach is a good source of iron, vitamins and calcium and I try to incorporate it a lot in my diet. This chickpea in a spinach curry is a delicious way to incorporate the green in your meal. The spinach is blanched and pureed and is blend with a onion and tomato gravy. You can also add paneer, corn or even meat to this gravy. Here is the recipe.


All you need is

Spinach - 250 g ( washed and chopped )
Baking soda - a pinch
Oil - 5-6 tbsp
Dry red chilies - 3-4
Cumin seeds - 1 tsp
Onion - 1 cup ( finely copped )
Garlic - 5-6 cloves
Ginger - 1 inch piece ( chopped )
Tomato - 1\2 cup ( chopped )
Coriander powder - 3 tsp
Red chili powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Chole \ Chickpeas - 3 cups ( soaked overnight and boiled with salt )
Salt to taste
Lemon juice - 2 tbsp
Fresh cream for garnishing

Method of preparation

Pick the leaves from the spinach bunch and discard the stems.
Heat water in a big vessel and let it come to a boil.
Add 2 tsp salt and baking soda and spinach leaves in the boiling water.
Cook for 2 minutes.
Drain the spinach and run under ice cold water.
Blend in a blender to make a smooth paste.
Keep aside.
Heat oil in a heavy bottom pan.
When the oil is hot, add cumin seeds and dry red chilies.
Add garlic and fry for 10 seconds.
Add onion and ginger and fry till onions are slightly browned.
Add tomatoes and fry for a minute.
Add coriander powder, red chili powder and garam masala powder.
Add half cup water and fry for 3-4 minutes.
Remove the pan from heat.
Let it cool for 10 minutes.
Blend the onion mixture in a blender to make a smooth paste.
Keep the same pan on heat.
Add the onion paste to the pan.
Add the spinach puree and a cup of water.
Cook for 2-3 minutes.
Add the boiled chickpeas and salt to taste.
Cook for another 2-3 minutes.
Add lemon juice and mix well.
Transfer in the serving bowl.
Garnish with fresh cream.
Serve hot with paratha, poori or rice.