Nasuha Blog

• Chole \ Chickpeas - 1 cup
• Onion - 1\2 cup ( finely chopped )
• Garlic - 6-8 cloves ( chopped )
• Fresh parsley - 1\4 cup
• Fresh coriander - 1\4 cup
• Roasted cumin powder - 1\2 tsp
• Red chili powder - 1\2 tsp
• Salt to taste
• Black pepper powder - 1\2 tsp
• All purpose flour - 2 tbsp
• Baking powder - 1\4 tsp
• Baking soda - 1\4 tsp
• Oil for frying

Falafel Recipe

1. Wash and soak chickpeas in enough water for 5-6 hours.
2. Drain the water.
3. Add soaked chickpeas, onion, garlic, parsley and coriander in a food processor and make a coarse paste.
4. Add the remaining ingredients and mix well.
5. Make small balls from the mixture.
6. Heat oil in a pan.
7. When the oil is hot, lower the heat to medium.
8. Deep fry the falafel on medium heat till nicely browned.
9. Remove on a tissue lined plate.
10. Serve hot with tahini dip or hummus.

• All purpose flour \ Maida - 3 cups
• Sugar - 1 tbsp
• Salt - 1 tsp
• Oil - 1 tbsp and more for applying and frying

Laccha Paratha Recipe

1. Mix flour, sugar, salt and 1 tbsp oil in a bowl.
2. Make a soft dough using water.
3. Knead the dough for 5-6 minutes until it becomes soft.
4. Cover and keep the dough for 20 minutes.
5. Knead gain for 3-4 minutes.
6. Cover and keep for another 20 minutes.
7. Divide the dough into 8-10 pieces.
8. Make small balls from each piece.
9. Dust the dough and roll it as thin as possible.
10. Don't worry about tearing it while rolling.
11. Apply oil generously over the rolled dough.
12. Sprinkle little dry flour on top.
13. Fold the rolled dough like we roll a fan or like a pleat.
14. Make a pinwheel with the pleated dough.
15. Dust and roll the paratha to make a 7-8 inch disc.
16. Heat a griddle.
17. Keep the paratha on the hot griddle.
18. Cook till brown spots appear.
19. Turn the paratha on the other side.
20. Apply oil on both the sides and cook till brown spots darken.
21. Apply little pressure while cooking using back of a ladle.
22. Remove the paratha from the griddle.
23. Press from both the sides to open the layers
24. Serve hot with any curry based dish.

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.

• Almonds \ Badam  - 250 g
• Water - 5 cups
• Saffron - a good pinch
• Cardamom powder - 1 tsp
• Sugar - 1 cup
• Milk to add to the sharbet.

Badam Ka Sharbat Recipe

1. Wash and soak almonds for 2-3 hours.
2. Remove the skin and grind in a grinder to make a smooth paste.
3. Add little water if required.
4. Add almond paste, 5 cups water and saffron in a pan and cook till the mixture comes to a boil.
5. Reduce the heat and boil till the mixture is reduced to half.
6. Add sugar and cook for another 5 minutes.
7. Add cardamom powder and mix well.
8. Store the sharbat in a sterilized bottle and  refrigerate for up to 6-7 days.
9. When ready to serve, add 1\4 cup sharbat in a glass and top the glass with cold milk and ice cubes.
10. Serve chilled.