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.

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.

This is our most favorite chicken dish which we all like to have at any time, given a choice. There are many different varieties of dishes which can be made using chicken. we can experiment a lot of different styles. One such experiment is the outcome of this dish.


Usually, I would make some curry or semi gravy or fried, this time also I was sauteeing the onion and tomato mixture, the idea of grinding, marinating and slow roasting the chicken popped up and gave it a try. I think many of you might know this variety of fried chicken but I am trying for the first time.
A classic roasted chicken makes a delicious and healthy side that never goes out of style. The mildly spiced chicken is power packed with flavors. This dish can be made within less time. Hope you will like this. Just give it a try and let me know...


Ingredients:

1. Chicken- 2 lbs
2. Onions (chopped)- 2 nos
3. Tomatoes (chopped)- 2 nos
4. Ginger- Garlic Paste- 1 tbsp
5. Red Chilli Powder- 1 tbsp
6. Coriander Powder- 1 tbsp
7. Turmeric Powder- 1tsp
8. Garam Masala Powder- 1tsp
9. Fennel Powder- 1tsp
10. Cumin powder-  tsp
11. Lemon Juice- 1 no
12. Mint Leaf Paste- 2 tbsp
13. Salt- as required
14. Curry Leaves- few
15. Oil- 3 tbsp

Method:

1. Wash and clean the chicken. Meanwhile, heat 1 tbsp of oil in a pan add the chopped onions and saute till it turns translucent.
2. Add the ginger- garlic paste, mint leaf paste, tomatoes and saute till they become mushy. If it sticks to the bottom just add enough water and stir well.
3. Add all the powders, required amount of salt, lemon juice, and curry leaves. Switch off the flame when the raw smell disappears and let this mixture cool a bit.
4. When it is cooled, drop the mixture in a blender and blend well to a fine paste.
5. Add this paste to the above-washed chicken and marinate for about 30 minutes- 1 hour. 
6. Heat the remaining oil, add the marinated chicken pieces and fry well till it gets cooked and the gravy becomes dry. 
7. Once it gets roasted well, switch off the flame and enjoy this dish along with rice, roti or you can eat it like that.

This past week, I was little busy with my daughter's birthday. It was a unicorn themed birthday. I will make a post about it some other time. Nowadays Ramadhan fasting is going on in full swing. At home, my mom makes delicious, mouthwatering appetizers for iftar. It would be a nice gathering of family members during iftar.



Here in the US, I will be trying to make daily different varieties of dishes during iftar time. One among them is this potato and quinoa cakes. I got the recipe from Healthy Living James, which has a collection of healthy and nutritious food, which I like to google always. The recipes on the blog are so simple and less time-consuming.


These potatoes and quinoa cakes are so easy to make. Boil the quinoa and potatoes, mix them along with the spices and bake them till done. A healthy and delicious snack will be ready within minutes.
Ingredients:

1. Boiled Quinoa- 1/2 Cup
2. Boiled Potatoes- 3 nos
3. Onions(chopped)- 2 nos
4. Garlic (minced)- 4nos
5. Olive Oil- 3tbsp
6. Paprika- 1tsp
7. Red Chilli Flakes- 2tsp
8. Lemon Juice- 1
9. Cilantro- handful
10. Salt- as required

Method:

1. Add oil to a pan, saute the chopped onions and garlic till translucent. Add the paprika, chili flakes.
2. Meanwhile mash the potatoes in a mixing bowl, add all the ingredients along with the above-made d onions- garlic mixture. Mix well, shape in the form of patties.
3. Arrange them in a baking tray, spray some olive oil on top and bake for about 40 minutes. Flip in between. Enjoy the yogurt dip.

Yogurt Dip:

1. Yogurt- 1 Cup
2. Lemon Juice- 1/2 lime
3. Chilli Flakes- 2 Tsp
4. Cilantro- few
5. Salt- as required

Method:

• Mix everything and serve.

Mutton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages.
This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen.


The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone.


If you are a mutton fan, do try this, I swear that you will enjoy this dish to the core.
Ingredients:

1. Mutton- 2 lbs/ 1 kg
2. Onions- 3 nos
3. Ginger- Garlic Paste- 1 tbsp
4. Red Chilli powder- 1 tbsp
5. Coriander Powder- 1/2 tbsp
6. Turmeric Powder- 1 Tsp
7. Cumin Powder- 1 Tsp
8. Garam Masala Powder- 1 Tsp
9. Red Chilis- 4-5 nos
10. Oil- 2 tbsp
11. Salt- as required

Method:

1. Finely slice 1 onion and grind remaining 2 onions and keep them aside.
2. Heat oil in a big pot, add the sliced onions along with ginger- garlic paste and saute well till the raw smell disappears and everything gets mixed well.
3. Meanwhile, add the clean and drained mutton pieces and braise well on high heat for 5 minutes and then lower the flame, braise the meat till it releases water.
4. Add all the powders, mix well so that the meat is coated well with the spices. At this point add the ground onion paste, stir. Let it cook for 5 minutes. Adjust the salt accordingly.
5. Pour 2 cups of water and pressure cook the meat along with the spices till soft and tender.
6. When the gravy thickens, switch off the flame and serve along with rotis.