Nasuha Blog

Perfect (꼴좋다) - iKON (아이콘)

Perfect (Love Playlist 3 Part 1 OST) - 10cm (십센치)

Perfect - Ed Sheeran

Hello friends!!! Hope you all are doing great. I am back in action after a mad week which had so much fun and learning and travel and making new friends and loads of gifts and what not :).
I will miss all the fun and madness for a few days but then it is all a part of life and hope this learning and sharing will continue for a long time.

Let me also tell you that my recipe for Ginger and Curry Leaves Martini won the first prize at the contest held by Urban Dazzle. I received a beautiful snack tray and gift vouchers as my prize :).

Coming to today's recipe, this Badam ka sharbat is a perfect drink to be made during summers or whenever the weather is hot and humid and you wish to drink something really refreshing. The concentrate keeps good in refrigerator for up to a week and all you have to do is to add some milk in it to make a healthy and energizing drink. Here is how to make this delicious Badam ka Sharbat.


All you need is

• 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.

All you need is

Oil - 2 tbsp
Garlic - 5-6 cloves
Onion - 1\4 cup ( thinly sliced )
Thai Red curry paste - 4 tbsp
Chicken breast - 2 ( cut into small pieces )
Broccoli - 1 small heat cut into small pieces
Carrot - 1 ( cut into thing stripes )
Red bell pepper - 1 ( cut into stripes )
Thick coconut milk - 1 cup
Fish sauce - 1 tsp
Sugar - 1\2 tsp
Lemon juice - 1 tbsp
Thai basil - 10-12 leaves
Salt to taste



Method of preparation

Heat oil in a pan.
Add garlic and fry for a few seconds.
Add shallots and fry for a minute.
Add red curry paste and fry for a minute or two.
Add chicken and fry for 2-3 minutes.
Add the broccoli, carrots and red bell pepper.
Add coconut milk and a cup of water.
Let the curry come to a boil.
Simmer the heat and cook for 3-4 minutes.
Add fish sauce, lemon juice, sugar and salt.
Tear the basil leaves and add in the pan.
Serve hot with Jasmine rice .

Life is super busy at the moment and this is what I always wanted. Learning and exploring new things each day, coming up with wild ideas and executing them and most of all enjoy what I am doing and I am glad this is exactly what I got into through the medium of blogging. This chicken pulav happened in one of these busy days when I wanted to make something very quick and interesting and this recipe is just the one. Unlike a Biryani, where a lot of preparation is required, this chicken Pulav is pretty simple to make and hits just the right spot on the palate. Here is the recipe to make it.


All you need is

Long grain basmati rice - 2 cups
Chicken - 1 kg
Oil - 4 tbsp
Cloves - 2-3
Black peppercorns - 5-6
Cinnamon - 1 inch stick
Onion - 2 cups ( thinly sliced )
Ginger garlic paste - 2 tsp
Tomato - 1 cup ( chopped )
Coriander powder - 1 tsp
Turmeric powder - 1\2 tsp
Red chili powder - 1 tsp
Garam masala powder - 1\2 tsp
Lemon juice - 2 tbsp
Water - 4 cups
Salt to taste
Fresh coriander and fried onions for garnishing


Method of preparation

Wash and soak rice for 15 minutes.
Heat oil in a pan.
Add cloves, black peppercorns and cinnamon.
Fry for 20 seconds.
Add onions and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add chicken and cook on high heat for 3-4 minutes.
Add tomato and cook for a minute.
Add coriander powder, turmeric powder, red chili powder, garam masala powder, salt and cover and cook till chicken is done.
Remove the cover and cook on high heat till all the water is absorbed.
Add lemon juice and mix.
Drain the rice and add it in the pan with chicken.
Add 4 cups of water.
Cover the pan and cook till rice is done.
Mix the rice once very gently in between the cooking.
Garnish with fried onions and fresh coriander.

You all are well aware of my love for the stone fruits and how I am desperately trying to make the most of them while they last. After I posted the Spiced Peach and Rum Galette on my other Blog Whisk Affair, I was well convinced that it is my last post on stone fruits for this season. But then this twist in the plans came up when IFBM, the first ever Blogger's meet in India which is happening in Bangalore announced the Kitchen Aid Contest . The winner of the contest wins a Kitchen Aid Chopper, so there is no way I was going to miss it. I am a big fan of Kitchen Aid Gadgets and very proudly owns a Kitchen Aid Stand Mixer and a Meat Mince Attachment and will not leave any opportunity to have that gorgeous Chopper in my Kitchen.  So I have come with this Dessert Dip recipe using Plum as the main ingredient. You can serve this dip with apple wedges, marsh mellows, crackers, strawberries and pretzels and a healthy yet delicious dessert option is ready in no time. Here is the recipe to make this easy Roasted Plum and Chocolate Dessert Dip.


All you need is

Fresh Plums - 1\2 kg ( choose the ripest and sweetest plums for this recipe )
Sugar - 1 cup
Dark chocolate - 100 g ( Melted and cooled to room temperature)
Cocoa powder - 2 tbsp


Method of preparation

Pre heat the oven to 150 degree C.
Wash the plums and cut into half.
Remove the seed.
Arrange the plum halves on a baking tray.
Sprinkle a little sugar on top and roast the plums for 2 hours.
Remove from oven and let cool.
Blend the roasted plums in a blender to make a smooth paste.
Add the remaining ingredients and blend to make a smooth mixture.
Transfer the dip in a sterilized glass jar and refrigerate for up to 7 days.
Serve with apple wedges, strawberries, Marsh mellows, crackers and pretzels.

You think of Indian snacks and the first thing that pops up is Samosa. Samosas have made a big name for themselves and for Indian snacks in the foreign world. During our days of travel, lot of Mohit's colleagues requested me to make samosas for them and it was always a joyous sight to see them devour the humble samosa with much Oohhs and aahhs. With the easy availability of samosa patti these days, it has become my snack of choice whenever I have guests at home and I keep experimenting with the filling. This time, I ditched the regular potato filling and instead whipped up a delicious chicken and cheese filling for my samosas. Needless to say, it was a hit and is definitely going to be on the menu when ever we are entertaining for the next time. So here is the recipe to make these super easy and delicious Chicken and cheese samosa.



All you need is

Samosa patti - 12-15
All purpose flour - 1 tbsp
Water - 2 tbsp
Oil - 1 tbsp and for frying
Garlic - 3-4 cloves ( thinly sliced )
Onion - 1\4 cup ( finely chopped )
Green capsicum - 3 tbsp ( finely chopped )
Chicken mince - 150 g
Salt to taste
Dried oregano - 1\2 tsp
Dried thyme - 1\2 tsp
Dried basil - 1\2 tsp
White pepper powder - 1\4 tsp
Lemon juice - 2 tbsp
Cheese - 1\4 cup ( grated )


Method of preparation

Heat 1 tbsp oil in a pan.
Add garlic once the oil is hot.
Fry for a few seconds.
Add onion and fry till they turn translucent.
Add capsicum and chicken mince and fry for a minute.
Add salt, oregano, thyme, basil, white pepper powder and lemon juice.
Cook till chicken is done.
Remove from heat and cool.
Once cooled to room temperature, add grated cheese.
Mix all purpose flour and water to make thick paste.
Keep a tbsp of filling on the end of Samosa patti and roll to make samosa.
Seal the ends using the flour paste.
Make all the samosas in the same way.
Heat oil in a pan.
When the oil is heated nicely, simmer the heat to medium.
Deep fry the samosas on medium heat till golden brown.
Remove on a plate lined with tissue.
Serve hot with ketchup or coriander chutney.

For some reason when ever we decide to eat non veg food, it's either chicken or mutton that comes to my mind. I am so used to eating chicken and mutton in the name of non vegetarian food that it takes a little extra effort to cross my limits and think about sea food and fish. That is the reason you will find very few fish recipes on the blog. But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well. This Fish Dum Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala. I have used Seer fish to make this recipe but you can use any fish of your choice. Here is the recipe to make this delicious and flavorful Fish Dum Biryani.


All you need is

For the rice

Long grain basmati rice - 2 cups
Cloves \ Laung - 2-3
Black peppercorns \ Kali mirch - 5-6
Black cardamom \ Badi ilachi - 2
Cinnamon \ Dalchini - 1 inch piece
Lemon juice - 1 tbsp
Ghee - 1 tbsp
Salt - 2 tsp
Kewra essence - 4-5 drops

For the fish

Fish - 500 g ( I used seer fish. )
Hung curd - 2 tbsp
Red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1 tsp
Salt to taste
Lemon juice - 2 tbsp
Oil - 3 tbsp
Onion - 1 cup ( thinly sliced )
Ginger garlic paste - 2 tsp
Green chili - 2 ( slit into half )
Tomato - 1 cup ( chopped )

For layering

Onion - 1\4 cup ( thinly sliced and fried in hot oil till crisp and golden brown  )
Cashew nuts - 5-6 ( fried till golden brown )
Saffron  - a pinch ( soaked in a tbsp water )
Fresh mint - 3 tbsp ( chopped )
Fresh coriander - 3 tbsp  ( chopped )
Ghee - 2 tbsp


Method of preparation

For the rice

Wash and soak the rice for 30 minutes.
Drain the water.
Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.

For the fish

Wash the fish nicely.
Mix hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
Coat the fish pieces with this marinade and keep aside for 20 minutes.
Heat oil in a pan.
Add onion and fry till they are slightly browned.
Add green chili and ginger garlic paste and fry till onions are nicely browned.
Add tomato and half cup water and cook for 2-3 minutes.
Add the fish pieces along with the marinade.
Cook for 5-6 minutes till fish is done.

For layering

Take a big pot.
Transfer half of the rice in the pot.
Layer with the fish and it's masala.
Sprinkle half of the browned onion, coriander, mint and saffron soaked in milk.
Top with the remaining rice.
Sprinkle the remaining onion, coriander, mint and saffon soaked in milk.
Add 1\4 cup water.
Pour the ghee.
Cover the pot tightly with a lid and keep some heavy weight over it.
Let the biryani cook on very low heat for 15-20 minutes.
Give a gentle mix.
Garnish with fried onions and fried cashew nuts.
Serve hot with mix veg raita.

This Chicken Dahi Wala recipe is very close to my heart as it's my Dad's to go recipe and I remember him making this dish week after week on our demand as we never got over this flavorful, spicy curry with a lovely texture. The recipe is quite easy to make as all you have to do is to brown the onions. All the other ingredients are basically dumped in the pan and cooked till they blend beautifully with each other. Serve it with rice or pair it with laccha paratha or naan, this recipe is surely a keeper. Here is the simple recipe to make this Dahi Wala Murgh.


All you need is

Chicken - 1 kg ( with bones )
Oil - 1\4 cup
Cloves - 3-4
Black peppercorns - 5-6
Black cardamom - 2
Cinnamon - 1 inch stick
Dry red chili - 2-3
Onion - 1 and 1\2 cups ( thinly sliced )
Ginger garlic paste - 2 tsp
Yogurt - 2 cups
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Honey - 1 tsp
lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Heat oil in a pan.
When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies.
Fry for 10 seconds.
Add onion and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add chicken and cook on high heat for 3-4 minutes.
Whisk yogurt and add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to it.
Add the yogurt in the pan.
Cover and cook till chicken is done.
Add little water if required.
Add honey and lemon juice and mix.
Garnish with coriander leaves.
Serve hot with rice or laccha paratha.

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.