Nasuha Blog

My mom made this Roti just a few days back but since I was playing LAZY, I did not even bother to take pictures for the blog. The roties turned out so good that they made it to my  list of TO- MAKE- THINGS. Made these for lunch today and enjoyed them with a left over curry. These roties are healthy, easy to make and go very well with the Indian curries. Here is how to make these.

Dal makhani is a very famous Indian lentil preparation. It is a Punjabi recipe which is very delicious and flavorful. In the ancient times, the dal was cooked overnight to give it a very creamy and rich texture. But to keep up with the modern times, the recipe has been modified and pressure cookers come in the scene. The dal is soaked overnight and then cooked till it is very soft and tender. A tadka of tomato puree and curd with other spices is then added to the cooked dal. Dal makhani is one of my favorite recipe to cook when I have guests at home and it has always been appreciated. Do give this recipe a try. And do not forget to leave your feedback in the comment section. Thnx. Here is the recipe.


All you need is


Method of preparation

Hello readers. As promised, I am here with yet another Holi special recipe. Dahi vade is a must make for the festival of Holi. There was a time when I used to struggle with this dish and always had a hard center in my vadas. It was then that this recipe came to my rescue and although now I can make vada's with a soft and pillowy center, I wanted to share this recipe with all my readers. I use bread slice to make the center of the vadas and then coat them with the regular vada batter to get a more authentic taste. Trust me, no body till date have made out that vadas are made up of bread and you get a soft center every time. Sometimes I do not use the batter at all and just make vadas with bread. In that way their is no need of frying and the vadas are healthy yet delicious. Try the recipe this Holi. You will definitely love it. Here it is.


All you need is

For the vada

Bread slices - 20
Dhuli urad dal \ Split skinned black gram - 1 cup
Dhuli moong dal \ Split skinned green gram - 1\4 cup
Ginger - 1 inch piece
Green chili - 1\Salt - 1 tsp
Baking soda - 1\2 tsp
Water - 1\2 cup
Salt - 1 tsp
Heeng \ asafoetida - 1\4 tsp
Oil for frying

For the stuffing of vada

Grated dry coconut - 2 tbsp
Broekn cashew nuts - 2 tbsp
Raisins - 2 tbsp
Pistachios - 1 tbsp ( chopped )

For soaking the vada

Water - 5 cups
Curd - 1 cup
Sugar - 2 tsp
Salt - 1 tsp
Heeng \ Asafoetida - 1\4 tsp

For the topping

Fresh curd - 2 cups ( chilled )
Black salt - 1\2 tsp
Sugar - 2 tsp
Tamarind chutney - 1\2 cup ( recipe is here )
Roasted cumin powder - 1\2 tsp
Red chili powder - 1\2 tsp
Fresh coriander - 2 tsp ( chopped )
Pomegranate seeds - 2 tsp



Method of preparation

Wash and soak urad dal and moong dal in enough water for 6-8 hours.
Drain nicely.
Add soaked dal, ginger, green chili, baking soda, water, salt and heeng in the jar of a blender and blend together to make a coarse paste.
Take out the paste in a bowl and whisk it with a spoon or your hand till it is light and fluffy.
It will take 5-6 minutes.
Cut the corners of the bread slices.
Mix the ingredients of the filling in a bowl.
Keep a bread slice on your palm and slightly wet it with water from both the sides.
Keep a small amount of filling in the center and bring back the ends and make a round.
Slightly press the round.
Repeat the process with all the bread slices.
Heat oil in a pan.
Dip the bread vadas in the dal batter.
Slightly wet your palms and take out the vada on your palm.
Shape it with your fingers and drop it in hot oil.
Simmer the heat.
Fry all the vadas till golden brown on medium heat.
Remove the vadas on a plate lined with kitchen towel.

For soaking the vada

Mix all the ingredients for soaking the vadas in a big bowl.
Once all the vadas are fried and you are ready to serve, just soak them in this mixture for 5 minutes.
Do not over soak as the bread inside will become soggy.

For serving the vada

Take out the vada from the soaking mixture.
Gently press it between your palms.
Arrange them on a serving plate.
Whisk curd with black salt and sugar.
Pour the curd over the vadas.
Pour the tamarind chutney on top.
Sprinkle roasted cumin powder and red chili powder.
Garnish with fresh coriander and pomegranate seeds.
Serve chilled.

Note.

You can also make bread ke dahi Vade by not using the dal at all.
In that case, just cut the corners of bread and fill the filling in the same manner.
Arrange the filled bread on the serving tray and do the topping in the same way.
No need to soak the vadas.
These dahi vade also taste great and are healthy also as no frying is required.

Sarson ka saag is a traditional Punjabi dish made with Mustard greens. Other greens like spinach, fenugreek and radish greens are also added to give it a unique flavor. It is best enjoyed with Makki ki roti or maize flour flat bread. It's a winter specialty as mustard greens are easily available at this time of the year. Here is the recipe to make a very delicious Sarson ka saag.


All you need is

Sarson ka saag \ Mustard greens - 200 g
Palak \ Spinach - 35 g
Mooli ke patte \ Radish greens - 35 g
Bathua \ Chenopodium - 35 g
Methi \ Fenugreek leaves - 25 g
Tomato  - 1 cup ( chopped )
Onion - 1 cup ( chopped )
Radish - 1\4 cup ( chopped )
Ginger - 1 inch piece ( chopped )
Garlic- 8-10 cloves ( chopped )
Green chili - 2 ( chopped )
Red chili powder - 1 tsp
Heeng \ Asafoetida - 1\4 tsp
Salt to taste
Makke ka atta \ Maize flour - 2 tbsp

For tadka

Ghee - 2 tbsp
Onion - 1\4 cup ( finely chopped )
Garlic - 3-4 cloves ( crushed )


Method of preparation

Clean all the leaves and wash them thoroughly.
One good way to wash your green is to fill a large pot with water.
Dip your green in water.
Let it stay for a minute.
All the impurities will settle down.
Gently take out the leaves without disturbing the water.
Repeat the process 2-3 times.
Add the greens in a pressure cooker.
Add tomato, onion, ginger, garlic, radish, green chili, salt and a cup of water.
Cook for 5-6 minutes.
Remove the pressure cooker from heat and let it cool.
Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth )
Transfer the paste in the pressure cooker.
Dissolve makke ka atta in little water and add it in the cooker.
Add red chili powder and heeng and cook for 3-5 minutes.

For tadka

Heat ghee in a pan.
Add onion and  garlic and fry till golden brown.
Pour the tadka over the saag.
Serve hot with makke ki roti and white butter.

Makki ki roti or maize flour flatbread is a traditional Indian recipe made with corn meal and is usually eaten with  Sarson ka saag and a piece of jaggery. It is usually made during the winter season. You can bring the taste of Punjab in your own kitchen with this easy to follow recipe. Here it is.


All you need is

Makki ka atta \ Maize flour - 3 cups
Salt - 1 tsp
Vegetable oil - 1\4 cup
Warm water to knead the dough
Ghee for applying on top


Method of preparation

Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined.
Add warm water and knead a soft dough.
This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
Cover and keep the dough aside for 10-15 minutes.
Heat a griddle.
Take two sheets of transparent plastic.( I used a cut ziplock bag )
Divide the dough in 6-8 equal parts.
Grease the plastic sheet and keep a ball of dough in between the two sheets.
Gently roll the dough in to a 5- 6 inch disc.
Very carefully transfer the disc on the griddle and cook from both the sides till brown spots appear.
Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned.
Apply ghee on top.Serve hot with white butter, jaggery and sarson ka saag.

Besan badam doodh is a healthy drink to have during winter seasons. It's a very easy to make recipe and very delicious too. Here is the recipe.


All you need is

Ghee - 1 tsp
Besan \ Chickpea flour - 3 tsp
Almonds - 15-20
Milk - 3 cups
Sugar - 3 tbsp ( You can adjust it according to your taste )
Cardamom powder - 1\2 tsp
 Dry fruits ( slivered ) and saffron strands for garnishing



Method of preparation

Soak the almonds in hot water for about an hour.
Peel and grind in a blender to make a smooth paste.
Add little milk if required.
Heat ghee in a heavy bottom pan.
Add besan and fry on low heat till slightly browned.
Add milk, sugar, badam paste and cardamom powder.
Cook for 10-5 minutes on medium heat.
Keep stirring in between.
Pour in glasses.
Garnish with dry fruits and saffron strands.
Serve hot.

Makke aur mooli ka paratha is a traditional Punjabi dish made especially during winters. It is traditionally made in the wood fire, but now we have started making it on the stove top. It tastes best when it is hot and smeared with a layer of ghee on top and a piece of gur ( jaggery ) on the side. Here is the recipe.


All you need is

Maake ka atta \ Maize flour - 2 cups
Mooli \ radish - 2 cups ( grated )
Ginger - 1 tsp ( grated )
Methi - 1\2 cup ( chopped )
green chili - 1 ( chopped )
Salt - 1 tsp
Oil for frying
Ghee for applying on top



Method of preparation

Mix all the ingredients in a bowl.
Add little warm water and make a soft dough. ( This dough is different from the regular wheat flour dough. It does not makes a smooth dough )
Keep aside for 10-15 minutes.
Divide the dough into 8 equal parts and shape them into balls.
Grease two plastic sheets with oil.
Keep the dough ball in between the sheets and roll into 5-6 inch disc.
Heat a griddle.
Very gently transfer the parathaon the griddle and cook from both the sides applying little oil, till brown spots appear.
Remove the paratha from griddle.
Apply ghee on top.
Serve hot with coriander chutney, gur and onion.

Kadhi is a popular Indian dish made with chickpea flour and sour yogurt. There are many variations of this delicious dish and today I have made kadhi with lots of vegetables, making it even more healthy and delicious. Here is the recipe.


All you need is

Besan \ chickpea flour - 1\2 cup
Sour yogurt - 2 cup
Water - 5-6 cups
Oil - 2 tbsp
Methi \ fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Zeera \ cumin seeds - 1 tsp
Heeng \ Asafoetida - 1\4 tsp
Curry leaves - 10-12
Dry red chilies - 3-4
Onion - 1 cup ( thinly sliced )
Green peas - 1\4 cup
Lady's finger - 6-8 ( slit into 3-4 pieces )
Cauliflower - 1\4 cup ( broken into small florets )
Potato - 1\4 cup ( cut into small pieces )
Salt to taste
Turmeric powder - 1\2 tsp
Red chili powder - 1\2 tsp
Coriander powder - 2 tsp

For tadka

Oil - 1 tbsp
Mustard seeds - 1\2 tsp
Curry leaves - 8-10
Red chili powder - 1\2 tsp


Method of preparation

Whisk the yogurt.
Add chickpea flour in it and mix well.
Add water and make a thin mixture.
Heat oil in a heavy bottom pan.
When the oil is hot, add fenugreek seeds.
When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves.
Add onion and fry for a minute.
Add the vegetables and cook for a minute.
Add salt, turmeric powder, red chili powder and coriander powder.
Fry for a minute.
Add the yogurt and chickpea flour mixture in the pan.
Bring the mixture to a boil.
Simmer the heat and cook the kadhi for 30-40 minutes on low heat.
Adjust water accordingly.

For the tadka

Heat oil in a pan.
When the oil is hot, add mustard seeds and curry leaves.
Switch off the heat.
Add red chili powder.
Add the tadka in the kadhi.
Serve hot with rice or chapati.