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.

Dal or lentils are an important part of any Indian meals and as most households, it's made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it's not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child's diet, without him making much fuss about it. Here is the simple recipe to make Soya Masoor Dal.


All you need is

Dhuli masoor dal \ Split skinned red lentil - 1 cup
Salt - 2 tsp
Turmeric powder - 1\2 tsp
Dill \ Soya leaves - 1\2 cup ( chopped )
Ghee - 3 tbsp
Garlic - 4-5 cloves ( chopped )
Cumin \ Zeera seeds - 1\2 tsp
Fenugreek \ Methi seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies-  3-4
Onion - 1\2 cup ( chopped )
Red chili powder - 1\2 tsp
lemon juice - 2 tbsp


Method of preparation

Wash the dal and put it in a pressure cooker.
Add 2 cups of water, salt and turmeric powder and cook till done.
Remove from heat and let the pressure release.
Open the pressure cook.
Add more water till the desired consistency of dal is reached.
Add soya leaves and cook the dal for 2-4 minutes.
Heat ghee in a pan.
When the ghee is hot, add garlic and fry till slightly browned.
Add methi, zeera, heeng and dry red chilies and fry till they splutter.
Add onion and fry till onion is golden brown.
Add this tempering to the cooked dal.
Add lemon juice in the dal.
Serve hot with rice or phulke.

Breakfast is a very important meal for us and I am always on a lookout for breakfast recipes which makes a good lunch pack option for my kiddo as well. This Paneer Moong dal Chila has always been a family favorite and I love how it can be prepared with so much ease and the health benefits associated with it.
It also keeps good till the lunch time for kiddo and rolled and packed in an Aluminium foil, it is easy for him to munch on it without much fuss and dirty hands and cloths. Here is how I make my Paneer and Moong dal chila.


All you need is

For the batter

Dhuli Moong dal \ Split skinned green gram - 1 cup
Salt - 1 tsp
Ginger - 1 inch piece
Green chili - 1
Oil for frying

For the filling

Oil - 1 tbsp
Cumin \ Zeera seeds - 1 tsp
Onion - 1\4 cup ( chopped )
Green chili - 1
Salt to taste
Turmeric powder - 1\4 tsp
Paneer - 1 cup ( grated )
Fresh coriander - 1 tbsp ( chopped )



Method of preparation

For the filling

Heat oil in a pan.
When the oil is hot, add cumin seeds.
When the seeds starts to crackle, add onion and green chilies.
Fry till onion turns translucent.
Add salt and turmeric powder and fry for a few seconds.
Add paneer and coriander and mix well.
Remove the pan from heat.

For the Chila

Wash and soak the dal for 2-3 hours.
Drain the water.
Grind the dal with ginger, green chili  and little water to make a smooth paste.
Add salt and more water to make a dosa like batter. ( medium thick consistency )
Heat a non stick pan and pour a ladle full of batter in the center.
Spread the batter to make a thin round using the back of ladle.
Pour a tsp of oil on the sides and cook till golden brown.
Flip and cook the chila from other side.
Flip again.
Keep 2 tbsp of filling on one half of the chila.
Fold over.
Serve hot with green coriander chutney.

Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. A dough is made and it is then rolled into small flat breads which are cooked using little oil on a griddle. These Thepla's keep good for a couple of days and are a perfect choice to take along while travelling. These are also a great lunch Box option as your kid can just roll and eat it without much hassle. Methi Thepla's can be eaten as such or can be paired with pickle and yogurt. Here is the easy recipe to make Gujarati Methi Thepla.


All you need is

Whole wheat flour \ Gehun ka atta - 2 cups
Chickpea flour  \ Besan - 1\2 cup
Fresh fenugreek \ Methi leaves - 1 cup ( chopped )
Curd - 1\2 cup
Ginger paste - 1\2 tsp
Chili paste - 1\2 tsp
Asafoetida \ Heeng - a pinch
Cumin seeds \ zeera - 1\2 tsp
Carom seeds \ Ajwain - 1\2 tsp
Turmeric \ Haldi powder - 1\2 tsp
Red chili powder  - 1\2 tsp
Salt - 1 tsp
Warm water to knead the dough
Oil for frying



Method of preparation

Mix all the ingredients except warm water and oil in a bowl.
Mix nicely with your finger tips.
Add very little water and knead to make a soft dough.
Keep in mind the fenugreek leaves will leave water, so add very little water while kneading.
Cover and keep the dough for 15-20 minutes.
Add a tbsp of oil in the bowl and knead the dough again for a minute.
Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle.
Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
Keep pressing the thepla with a flat spoon while it is cooking.
Serve hot with pickle and curd.

Note - If you are making the Theplas to store and eat later, do not add besan to the dough. It will keep your Thepla's soft for a longer time. But if planning to eat hot Thepla's, besan will add a nice crunch.

Indo Chinese food has always been a favorite at home and with so many variations which can be done in this cuisine, there is no dearth of recipes to come up with. This sweet and sour vegetables is a very old recipe of mine and I have been making it since a long time. Every time I clean my refrigerator and the half of that red bell pepper or a few of those mushrooms needs to be cooked soon, this recipe comes in handy. Throw in which ever vegetable you have at hand and a few sauces along and you have a delicious meal ready with no effort. This dish gets it's sweet taste from the brown sugar and the sourness comes from the vinegar and lemon juice. Pair it with some steamed rice and trust me you will have a restaurant style Indo Chinese dish to relish in the comfort of your home. Here is how to make this recipe.


All you need is

Red capsicum - 2 ( cut into cubes )
Yellow capsicum - 2 ( cut into cubes )
Green capsicum - 1 ( cut into cubes )
Mushroom - 200 g ( sliced )
Carrot - 2 ( sliced )
Vegetable oil - 2 tbsp
Sesame oil - 1 tbsp
Garlic - 2 tbsp ( chopped )
Ginger - 1 tbsp ( finely chopped )
Tofu or Paneer - 200 g ( cut into cubes )
Peanuts - 1\4 cup
Soy sauce - 1 tbsp
Red chili sauce - 2 tbsp
Vinegar - 2 tbsp
Lemon juice - 1 tbsp
Brown sugar - 2 tbsp
Red chili paste - 1 tbsp
MSG - 1 tsp ( optional )
Salt to taste
White pepper powder - 1\2 tsp
Cornflour - 2 tbsp
Green onions for garnishing


Method of preparation

Heat vegetable oil and sesame oil in a wok.
When the oil is very hot, add ginger and garlic and fry for a few seconds.
Add the chopped vegetables and saute for a few minutes on high heat.
Add tofu and peanuts.
Add 2 cups of water in the wok.
Add soy sauce, red chili sauce, vinegar, lemon juice, brown sugar, red chili paste, MSG, salt and white pepper powder and let the mixture come to a boil.
Mix cornflour with a little water and add it in the wok.
Cook till the sauce thickens.
Garnish with spring onion greens.
Serve with either plain rice or Pineapple fried rice as I did. Recipe of Pineapple fried rice coming soon.

And the mango mania continues :). This time it's a very simple dessert Shikhand which is made with hung curd flavored with different flavoring. Srikhand is a very popular Gujarati and Maharashtrian dessert and the flavors that are most commonly added in it are saffron and cardamom and mango.  Silky smooth curd with a crunch from dry fruits is a delight to eat and a breeze to make. The Mango flavored srikhand is also called amarkhand and it is usually savored with hot poories ( Indian puffed breads ). Here is how to make this simple dessert.


All you need is

Yogurt - 1 kg
Mango puree - 1\2 cup
Cardamom  powder - 1\2 tsp
Saffron - a good pinch
Powdered sugar - 1\4 cup
Almond and pistachio slivers for garnishing



Method of preparation

Take a muslin cloth and spread it on a big bowl.
Pour the curd in the cloth.
Now bring the ends of the cloth together and hang it on a support to drain the water from the curd.
Let the curd hang for 2-3 hours.
The thick curd that is collected now is called CHAKKA.
Mix the chakka with the remaining ingredients.
Whisk nicely to make it smooth.
Transfer in the serving bowls.
Garnish with almond and pistachio slivers.
Served chilled as is or with Poories.

Here is the honey and mustard yogurt salad dressing I made to go with my roasted pear and fig salad. This is a very healthy dressing and goes well with any salad. It can be stored in refrigerator for 3-4 days. Here is the recipe.


All you need is

Yogurt - 1 cup
Honey - 1\4 cup
Mustard sauce - 2 tbsp
Salt - 1\4 tsp
Freshly ground black pepper - 1\4 tsp
Lemon juice - 2 tbsp


Method of preparation

Whisk yogurt in a bowl till smooth.
Add all the remaining ingredients to it.
Whisk well.
Chill for a few hours.
Pour over the salad.

It's been a lovely day since morning. We got up early and went to capture the spring the Bangalore. It's spring time here in Bangalore and the trees are laden with beautifully colored flowers. The roads get covered by the flowers falling from the trees making a beautiful carpet of pinks and yellows. To celebrate the spring, here is my spring salad with roasted pears and figs. I topped the salad with some dried cherries, roasted walnuts and some feta cheese and made a healthy dressing of honey and mustard in yogurt to drizzle over the salad. Here is the recipe.




All you need is

Pears - 2
Fig - 8-10
Lettuce leaves - 1 cup
Dried cherries - 1\4 cup
Walnuts - 1\4 cup
Feta cheese - 50 g



Method of preparation

Cut the pear into thin wedges.
Cut the figs into halves.
Heat an oven to 180 degrees C.Line the pear wedges and figs on a baking sheet.
Bake for 30 minutes.
Layer the walnuts in a baking tray and roast for 5-6 minutes.
Chop them into small pieces.
Tear the lettuce in a salad bowl.
Add the roasted pears, figs and dried cherries
Give it a mix.
Sprinkle walnuts and feta cheese on top.
Pour the dressing.
Serve immediately.
I used Honey and mustard yogurt dressing for this salad. Here is the recipe for the dressing.

Looking for some healthy and delicious recipe for your breakfast? Look no further. This banana, strawberry and orange shake is a healthy option for breakfast and is delicious too. I have used fresh orange juice for the shake, but you can use canned juice too. So enjoy this shake while strawberries are still in the season. Here is the recipe.


All you need is

Banana - 2 cups ( chopped )
Strawberries - 2 cups ( chopped )
Orange juice - 1 cup
Milk - 4 cups ( chilled )
Honey - 4 tsp


Method of preparation

Blend banana, strawberry and orange juice in a blender to make a smooth paste.
Add milk and honey and blend to mix well.
Serve in glasses.
Garnish with mint sprigs.
Serve chilled.

Arugula, watermelon and feta is a classic salad combination. The peppery arugula blends very well with the sweet watermelon and the salty feta. I had this salad in my mind for a long time but was not getting my hands on a bunch of Arugula. Recently a friend, who grows it in her house brought me some fresh leaves from her garden and I took no time in deciding where am I going to use it. The balsamic vinaigrette that I posted the other day was the perfect dressing for the salad. Here is how to assemble the salad.


All you need is

Arugula \ Rocket leaves - 3-4 cups
Watermelon - 1 kg watermelon ( peeled, de seeded and cut into small pieces )
Feta cheese - 100 g
Balsamic vinaigrette - 3-4 tbsp ( Recipe is here )


Method of preparation

Wash the arugula leaves and wrap them in a cotton cloth for 5 minutes to get rid of excess water on the leaves.
Add the leaves in the salad bowl.
Top with watermelon pieces.
Top the salad with crumbled feta cheese.
Drizzle the balsamic vinaigrette on top.
Serve immediately.