Nasuha Blog

How to do it

Clean the mint by picking the leaves and discarding the stems.
Wash the leaves nicely under running water to get rid of any mud and chemicals.
Strain nicely to get rid of most of the water.
Spread the leaves on a large baking sheet or large plates.
Keep the plate in strong sun for 6-8 hours.
Grind the dry leaves in a blender to make a fine powder.
Store dry mint powder in a n airtight container for up to an year.

I add this powder in raitas, marinade for grilling meat or vegetables, for making pudina laccha parathas and salad dressings.

Masala Chai...Although I don't drink tea on a regular basic, my family is addicted to it. My mom and dad needs a hot cup of masala chai first thing in the morning. Their day does not start without a kadak chai ki pyali  ( a strong cup of tea ) and so is the case with many Indians. Chai is an integral part of Indian life style and each house hold has it's own measurements and method, although milk, sugar and tea leaves remains a constant. This Chai masala is a blend of various spices which gives the Chai a unique flavor. You can store it in an airtight container and can add a little bit of it to you tea. I will be sharing the method to make the India chai very soon. Here is the recipe to make the masala for chai.


Preparation time - 10 minutes
Making time - 5 minutes
Yields - 1 cup powder

All you need is

Cloves - 1\4 cup
Green cardamom - 1\4 cup
Cinnamon stick - 1\4 cup
Black peppercorns - 1\4 cup
Dried rose petals - 2 tbsp
Fennel seeds \ Saunf - 2 tbsp
Dry ginger powder - 2 tbsp
Nutmeg \ jaiphal - 1 ( crushed )



Method of preparation

Mix all the ingredients in a blender and blend to make a coarse powder.
Store in an airtight container for up to 2 months.
Use 1\4 tsp of this powder for 2 cups of Indian masala chai.

Recipe of Masala Chai Here.

Za'atar is a very versatile Middle eastern spice mix which is used extensively in middle eastern cooking. It is used as topping on the breads, mixed with olive oil as a dip and even in marination for vegetables and meat. It is basically a blend of dried herbs with sesame seeds and sumac and imparts a lovely flavor to the dish. Although it is easily available in the stores, the homemade version is much more flavorful. Here is the simple recipe to make your own Za'atar mix.


All you need is

Sumac - 1\4 cup
Dried thyme - 3 tbsp
Sesame seeds - 2 tbsp
Dried oregano - 2 tbsp
Sea salt - 1 tsp
Marjoram - I tsp



Method of preparation

Dry roast sesame seeds till slightly browned.
Cool.
Mix all the ingredients in a blender and blend to make a smooth powder.
Store in an airtight container for up to 15 days.