Nasuha Blog

Harissa is a spicy and hot red pepper paste which is traditionally made in North African and Moroccan cuisine. It's very easy to make and can be stored in refrigerator for almost a week. This sauce is very versatile and can be used as a spread on sandwiches, for marination and even as a topping on your pizzas. Here is the recipe.



All you need is

Fresno chilies - 4-5 ( Less spicy variety )
Thin red chilies- 2-3 ( spicy variety )
Dry red chilies - 7-8
Olive oil - 3 tbsp
Salt to taste
Garlic - 5-6 cloves
Lemon juice - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp



Method of preparation

Wash and cut the chilies into small pieces.
Discard the seeds.
Soak the dry red chilies in warm water for 15 minutes.
Strain and add the dry red chilies in a blender.
Add all the remaining ingredients.
Blend to make a smooth paste.
Store in a clean jar.
Top with some more olive oil.
Store in refrigerator for a week.

Note - If Fresno chilies are not available, you can skip them and use only dry red chilies and spicy variety of thin red chilies.

Cream fraiche is a soured cream which has a slight tang,  nutty flavor and a rich and velvety texture. It's used in making variety of dishes like soups, pasta sauces and desserts. Although it's available in some gourmet food stores, but is very expensive. It's very very easy to make at home with just two ingredients and the result is awesome. Here is the simple recipe.


All you need is

Fresh cream - 500 ml
Cultured buttermilk or cultured yogurt - 3 tsp


Method of preparation

Heat the fresh cream on medium heat till lukewarm.
Stir in the buttermilk or yogurt.
Transfer the mixture in a glass jar.
Cover the jar with a kitchen towel and secure the towel with a rubber band.
Keep the jar undisturbed in a warm place for 12-15 hours.
Your home made cream fraiche is ready.
Remove the kitchen towel and put the lid on the jar.
Store the jar in refrigerator for up to a week.

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.

Srikhand is a traditional Indian dessert made with hung yogurt. The yogurt is hung in a muslin cloth till it looses most of it's water and then flavorings and sugar is added to it. Srikhand can be enjoyed as is or can be eaten with poories. Here is the recipe of a delicious Kesar elachi srikhand.


All you need is

Yogurt - 3 cups
Powdered sugar - 1\2 cup
Cardamom powder - 1 tsp
Saffron strands - a good pinch
Milk - 2 tbsp ( warm )
Dry fruit slivers for garnishing



Method of preparation

Hang yogurt in a muslin cloth for 3-4 hours.
Remove the thick yogurt from the cloth in a bowl.
This thick yogurt is called chakka.
Add powdered sugar, cardamom powder and saffron milk in the chakka and mix well.
Transfer the srikhand in the serving bowls.
Garnish with slivered dry fruits.
Chill in the refrigerator before serving.
Serve with poories or as such.

Have these Chatpate Chane for breakfast or for snacks, you are going to love this dish. And the bonus is that these are very healthy. Reduce the chili if making for kids and you have a nice lunchbox option too. Here is the recipe.


All you need is

Kale chane \ Black grams - 1 cup
Oil - 1 tbsp
Cumin seeds - 1\2 tsp
Heeng \ Asafoetida - 1\4 tsp
Onion - 1\2 cup ( chopped )
Tomato - 1\2 cup
Green chili - 1 ( slit into half )
Coriander powder - 2 tsp
Turmeric powder - 1\4 tsp
Red chili powder - 1\2 tsp
Amchoor \ dry mango powder - 1\2 tsp
Chana masala - 2 tsp
Salt to taste
Fresh coriander - 2 tbsp ( chopped )
Lemon juice - 2 tbsp



Method of preparation

Wash and soak the gram in enough water for 5-6 hours.
Drain the water.
Add the gram in a pressure cooker with 2 cups of water and a tbsp of salt.
Pressure cook till done.
Heat oil in a pan.
Add cumin seeds and heeng.
When the seeds starts crackling, add onions and fry till slightly browned.
Add tomato and green chili.
Cook for a minute.
Add coriander powder, turmeric powder, red chili powder, amchoor powder, chana masala.
Cook for a minute.
Add the cooked grams and a cup of water.
Adjust the salt according to your taste.
Cook till the grams are dry.
Add coriander and lemon juice.
Serve hot.