Nasuha Blog

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.

Kiddos summer vacations are on and my house has become an adda for all his friends to gather, do some chit chats, play a few board games , set the army game and then fight over the disagreements. Amongst all this, they also get to taste the stuff I make in my kitchen and Bhavye is the one who is dictating me these days on what to make. The gang planned a pajama party last night and orders were passed to make some dips for the crackers that were bought a few days back on one of the trips to his favorite grocery store with his grand parents.

When I think of dips to go with crackers, Hummus is the first thing that pops in my mind. I love guacamole too, but good avocados are really tough to get hold of here in Bangalore. So hummus it was. Tasty, healthy and such a versatile dip. Apart from using it as a dip for my crackers, pita bread or veggie sticks, I also like to slather it on my sandwiches and fill it in my tarts.

I have made classic hummus a lot of time before and wanted a little twist in it this time. Remembered the lovely roasted red bell pepper humus that we used to get in one of the stores in the US and so thought to give it a try. The robust flavors from the roasted red bell peppers complimented the nutty taste of the hummus and it was a hit among the children. Here is the recipe to make this simple, healthy yet very versatile and delicious dip.


All you need is

Red bell peppers - 2
Chickpeas - 1\2 cup ( soaked for 5-6 hours and then boiled till soft )
Sesame seeds - 2 tbsp ( slightly roasted  )
Garlic - 8-10 cloves
Olive oil - 1\4 cup
Lemon juice - 3 tbsp
Roasted cumin powder - 1\4 tsp
Salt to taste
Red chili powder - 1\2 tsp




Method of preparation

Wash the bell peppers and wipe with a kitchen towel.
Apply oil on the skin of the bell peppers.
Heat the oven to 180 degree C .
Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting.
Remove the peppers when slightly blackened from all the sides.
Remove the skin and and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
Add little water if required.
Transfer in a bowl.
Drizzle some olive oil on top.
Sprinkle red chili powder.
Serve with crackers or pita bread.

It's been a lovely day since morning. We got up early and went to capture the spring the Bangalore. It's spring time here in Bangalore and the trees are laden with beautifully colored flowers. The roads get covered by the flowers falling from the trees making a beautiful carpet of pinks and yellows. To celebrate the spring, here is my spring salad with roasted pears and figs. I topped the salad with some dried cherries, roasted walnuts and some feta cheese and made a healthy dressing of honey and mustard in yogurt to drizzle over the salad. Here is the recipe.




All you need is

Pears - 2
Fig - 8-10
Lettuce leaves - 1 cup
Dried cherries - 1\4 cup
Walnuts - 1\4 cup
Feta cheese - 50 g



Method of preparation

Cut the pear into thin wedges.
Cut the figs into halves.
Heat an oven to 180 degrees C.Line the pear wedges and figs on a baking sheet.
Bake for 30 minutes.
Layer the walnuts in a baking tray and roast for 5-6 minutes.
Chop them into small pieces.
Tear the lettuce in a salad bowl.
Add the roasted pears, figs and dried cherries
Give it a mix.
Sprinkle walnuts and feta cheese on top.
Pour the dressing.
Serve immediately.
I used Honey and mustard yogurt dressing for this salad. Here is the recipe for the dressing.