Nasuha Blog

The weather has become cold and I love to snuggle inside a blanket sipping on a hot bowl of soup. It's the time when I keep experimenting with different flavors of soup and try to incorporate fresh and healthy ingredients in them. This peas and corn soup is creamy, filling and very healthy. Serve it with a loaf of bread and your dinner is taken care of. Here is the recipe.


All you need is

Butter - 1 tbsp
Onion - 2 tbsp ( chopped )
Garlic - 5-6 cloves ( chopped )
Bay leaves - 2
Black peppercorns - 10-12
Peas - 2 cup
Corn - 1 cup
Olive oil - 1 tsp
Salt to taste
Black pepper powder - 1\2 tsp
Fresh cream - 2 tbsp

Bread croutons, fresh coriander and cream for garnishing.



Method of preparation

Heat butter in a pan.
Add onion, garlic, bay leaf and black peppercorns.
Cook for 2 minutes.
Add peas, corn and a cup of water.
Cover and cook till pea and corn are softened. ( Approx 5-6 minutes )
Remove from heat and cool.
Discard the bay leaf.
Blend in a blender to make a smooth paste.
Add olive oil in a pan.
Add the pureed mixture to the pan once the oil is hot.
Add salt and black pepper.
Add water till soup reaches the desired consistency.
Cook for 2-3 minutes.
Add cream and mix well.

Garnish with bread croutons, fresh coriander and fresh cream
Serve hot.

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe.


All you need is

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Oil for frying


Method of preparation

Add whole wheat flour, salt and oil in a bowl.
Mix.
Add water and knead to make a soft dough.
Cover and keep aside for 15-20 minutes.
Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl.
Mix nicely.
Make lemon size balls of the dough.
Divide each ball into two pieces.
Dust and roll both the pieces to approx 4-5 inch.
Keep 2 tbsp of filling on one of the rolled piece.
Cover with the another rolled piece.
Seal the ends.
Dust and roll to approx 6 inch disc.
Heat a griddle.
Fry the paratha from both the sides applying little oil till brown spots appear.
Serve hot with curd, achar and butter.