Nasuha Blog

• Paneer - 300 g
• Boiled potato - 1 ( medium size )
• Ginger - 1\2 tsp ( grated )
• Green chili - 1 tsp ( finely chopped )
• Coriander - 1 tbsp ( finely chopped )
• Salt to taste
• Garam masala powder - 1\2 tsp
• Cornflour - 2 tbsp
• Cashewnuts - 1 tbsp ( finely chopped )
• Grated dry coconut - 1 tbsp
• Raisins - 1 tbsp ( chopped )
• Oil for frying

• Butter - 2 tbsp
• Oil - 2 tbsp
• Cloves - 3-4
• Black peppercorns - 4-5
• Black cardamom - 2
• Cinnamon - 1 inch stick
• Ginger garlic paste - 2 tsp
• Tomato puree - 4 tbsp
• Chili powder - 1\2 tsp
• Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
• Milk - 1 cup
• Fresh cream - 3 tbsp
• Honey - 1 tbsp
• Salt to taste
• Lemon juice - 2 tsp
• Kasuri methi - 2 tsp

Malai Kofta Recipe

For kofta

1. Mix cashew nuts, grated coconut and raisins in a bowl.
2. Keep aside.
3. Mix all the remaining ingredients in another bowl.
4. Take small amount of the paneer mixture and make a little space in the center.
5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
6. Make all the koftas in the same manner.
7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
8. Remove the koftas on a tissue lined plate.
9. Keep aside.

For gravy

1. Heat butter and oil in a pan.
2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
3. Add ginger garlic paste and fry for a minute.
4. Add tomato puree and fry for another minute.
5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
8. Add the koftas in the gravy and give it a boil.
9. Garnish with fresh coriander.
10. Serve hot with Naan or Laccha paratha.

A couple of days back, we enjoyed a lovely evening with friends, good food and drinks at my place. I was in charge of food and we decided to use our newly acquired gas grill and a barbeque was set up. With a lot of  food and drinks around, I ended up with a big batch of grilled vegetables as left overs. Now to use up all those vegetables was a challenge and that's when this Veg Tikka Masala came to my mind. The gravy is the same that I make for my Chicken Tikka masala and the beautiful smoky flavor from the grilled vegetables made it even more amazing. Although I used the left over vegetables to make this curry, you can specially marinate the veggies, grill them on a gas grill or a grill pan and then add them in the curry. Here is the recipe to make this very delicious Veg Tikka Masala.



All you need is

To marinate the vegetables

Capsicum - 1\2 ( cut into cubes )
Onion - 1\2 ( cut into cubes )
Baby corn - 3-4 ( cut into half )
Mushroom - 10-12
Paneer - 150 g
Cauliflower - 10-12 small florets
Hung curd - 2 tbsp ( the curd should be really thick so that it can cling to the vegetables )
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 1 tsp
Salt to taste
Lemon juice - 2 tbsp
Garam masala powder - 1\2 tsp
Red chili powder-  1\2 tsp
Kasuri methi - 1 tsp
Oil - 2 tsp and for applying while grilling

For the gravy

Oil - 2 tbsp
Ghee - 2 tbsp
Cloves - 2-3
Black peppercorn - 5-6
Black cardamom - 2
Cinnamon stick - 1 inch piece
Onion - 1 cup ( chopped )
Ginger garlic paste - 2 tsp
Tomato - 3 ( medium size )
Kashmiri red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Salt to taste
Lemon juice - 1 tbsp
Honey - 1 tsp
Fresh coriander for garnishing


Method of preparation

For the veg tikka

Mix all the ingredients for marination and cover the bowl with a cling wrap.
Refrigerate for at least 2 hours.
Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
Apply little oil while grilling.
Keep aside

For the gravy

Boil water in a pan and add the tomatoes.
Cook for 5-6 minutes.
Remove the skin of the tomatoes and grind in a blender to make a smooth puree.
Keep aside.
Heat oil in a pan.
When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
Fry for 10 seconds.
Add onion and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add tomato puree.
Cook for 2-3 minutes.
Add the leftover marinade and cook for a minute.
Add the grilled vegetables and a half cup of water.
Cook for 3-4 minutes till oil separates.
Add honey and lemon juice.
Garnish with fresh coriander.
Serve hot with Naan or Laccha Paratha.

Vegetable spring roll is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. These are very easy to make and with the easy availability of the spring roll wrapper sheets in the market, it is a very good option to make when you have guests at home or you want some snack ready within no time. You can fill and roll the rolls beforehand and cover and refrigerate for 2-3 hours and can deep fry them when ready to eat. Here is how I make mine.


All you need is

Spring roll sheets - 15-20
All purpose flour \ Maida - 2 tsp
Water - 2 tbsp
Oil - 2 tbsp and for frying
Garlic - 2 tsp ( finely chopped )
Ginger - 2 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Cabbage - 1\2 cup ( finely chopped )
Capsicum - 1\2 cup ( finely chopped )
Carrot - 1\2 cup ( finely chopped )
Salt to taste
Black pepper powder - 1\4 tsp
Soy sauce - 1\2 tsp
Red chili sauce - 1\2 tsp
Ajinomoto - 1\2 tsp ( optional )



Method of preparation

Take out the spring roll sheets from the freezer, approximately 45 minutes before you want to make the rolls.
Mix all purpose flour and water in a bowl and keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and fry till translucent.
Add cabbage, capsicum, carrots, black pepper powder, salt, red chili sauce, soy sauce and ajinomoto.
Add 1\4 cup of water and cook for 3-4 minutes.
Increase the eat and cook till all the water is evaporated and the filling is dry.
Remove the wok from heat and let the filling cool.
Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll until you reach the center.
Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.
Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chili dipping sauce.

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

These pickles onion or as called in India, Sirke vali pyaz goes very well with any Indian meal. Crunchy, tangy onions dipped in vinegar and salt for a day or two takes the meal to a next level. But now you don't have to wait to go to your favorite restaurant to enjoy these. It's very easy to make at home and gives that same result. Here is the recipe.


All you need is

Pearl onions - 1 cup ( peeled and washed )
White vinegar - 1 cup
Water - 1\2 cup
Salt - 1 tsp
Sugar - 1\2 tsp


Method of preparation

Take a glass jar.
Add pearl onions in the jar.
Top with vinegar, water, salt and sugar.
Cover the jar and keep it in the refrigerator.
Use the onions after 24 hours.
It can be stored for up to 10 days in refrigerator.

Note

The vinegar mixture can be used again to pickle the onions.
Just add more onions after the previous ones are finished.

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.