Nasuha Blog

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.

Murgh Malaiwala or Chicken in a cream based gravy is an easy to make yet very delicious preparation of Chicken where Chicken is cooked in cream and milk and is very mildly spiced with garam masala powder, cardamom powder, saffron and some green chilies. Enjoy Murgh Malaiwala with some laccha paratha or naan. Here is the easy and simple recipe to make this Chicken delicacy.


All you need is

Boneless chicken - 500 g ( cut into small pieces )
Hung yogurt - 2 tbsp
Lemon juice - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt - 1 tsp
Garam masala powder - 1 tsp
Oil - 1 tbsp
Ghee \ Clarified butter - 1 tbsp
Cloves - 3-4
Black peppercorn - 5-6
Onion - 1 and 1\2 cups ( chopped )
Green chili - 2 ( slit into half )
Fresh cream - 100 ml
Milk - 1\2 cup
Saffron strands - a pinch
Cardamom powder - 1\2 tsp
White pepper power - 1\2 tsp
Kasuri methi \ dried fenugreek leaves - 2 tbsp ( crushed )
Almond flakes for garnishing


Method of preparation

Mix hung yogurt, lemon juice, ginger paste, garlic paste and salt in a bowl.
Add chicken pieces and mix well.
Cover the bowl with a cling film and refrigerate for up to 3-4 hours.
Heat oil and ghee in a pan.
When the oil is hot, add cloves and black peppercorns.
Add onion and fry till translucent.
Add green chili and fry for a few seconds.
Add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone..
Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves.
Cook for 5-6 minutes on medium heat till chicken is done.
Add warm water if you want a thinner gravy and bring it to a boil.
Garnish with almond flakes and serve hot with Laccha paratha or Naan.

Method of preparation

Heat milk in a heavy bottom pan.
Simmer the heat when it comes to a boil.
Add saffron threads.
Let it cook till it is reduced to almost 1\2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste to the Kulfi.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream.
Blend almonds, cashew nuts and pistachio coarsely in a blender.
Add it in the milk.
Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree.
Mix well.
Pour the mixture in kulfi molds and freeze till set.
Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachio slivers.
Serve immediately.

Shahi paneer...Paneer in any form is loved in my family and it makes it's appearance on the table at least once a week. I try to make different recipes with paneer each time and this time I made this rich and creamy Shahi paneer. I have made this recipe before many times and it has been appreciated each time I made it. Here is the recipe.


All you need is

Almonds - 2 tbsp
Cashew nuts - 2 tbsp
Saffron - 8-10 strands
Milk - 2 tbsp ( warm )
Vegetable oil - 3 tbsp
Ghee - 2 tbsp
Cloves - 3-4
Black peppercorns - 5-6
Black cardamom - 2
Green cardamom - 2
Cinnamon - 1 inch piece
Onion - 1 and 1\2 cup ( chopped )
Ginger - 1 inch piece ( grated )
Garlic - 5-6 ( grated )
Tomato puree - 2 tbsp
Khoya - 2 tbsp
Kashmiri red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Paneer - 400 g
Honey - 2 tsp
Lemon juice - 2 tsp
Cardamom powder - 1\2 tsp
Kewra essence - 5-6 drops
Fresh cream - 2 tbsp

Method of preparation

Soak almonds and cashew nuts in warm water for 15 minutes.
Make a smooth paste in a blender.
Soak saffron in warm milk  for 15 minutes.
Heat oil and ghee in a pan.
Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.
Fry for 10-15 seconds.
Add onion and fry till pinkish.
Add the ginger and garlic and fry till golden brown.
Add tomato puree and cook for a minute.
Add khoya, saffron soaked in milk and almond and cashew nut paste.
Cook for another minute.
Add kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.
Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.
Adjust water according to your preference
Add fresh cream and cook for a minute.
Garnish with fresh coriander and fresh cream and serve hot with Naan or pulao.

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.