Nasuha Blog

All you need is

Chickpea - 1 cup
Garlic cloves - 12-14
Tahini - 4 tbsp ( mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste )
Extra virgin olive oil - 8 tbsp
Lemon juice - 5 tbsp
Salt to taste
Roasted cumin powder - 1\2 tsp
Chili flakes - 1 tsp
Warm water from boiled chickpeas - 3-4 tbsp


Method of preparation

Wash and soak chickpeas in enough water for 5-6 hours.
Drain the water.
Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
Drain the water reserving 3-4 tbsp for the hummus.
Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
Serve with pita or any other crackers.

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.

Cooking from the fresh and seasonal ingredients have it's own charm. Markets gets flooded with the seasonal bounties, fresh from the farms and I cannot resist myself from buying large quantities.  This is what happened on my last trip to the vegetable store and my refrigerator was full of grapes, both black and green. Bowls and bowls full were eaten as is and I also decided to preserve some in the form of this Grapes jam. Although me and my hubby are not a big fan of Jams, my son love his toast slathered with jam. So I always make sure, I make some for him to enjoy. This jam is quite easy to make and with just 3 ingredients and a little bit of muscle work, you can make your own black grapes jam and can refrigerate it for 2-3 months. Here is the recipe.


All you need is

Black grapes - 1 and 1\2 kg ( I used seedless grapes )
Sugar - 1 and 1\2 cup
Lemon juice - 2 tsp


Method of preparation

Wash the grapes very nicely in warm water to get rid of all the impurities.
Put the grapes in a pan.
Add 1 cup of water and sugar and let it cook for 10-12 minutes, till the grapes are soft and tender.
Remove from heat and let cool.
Mash the grapes with a potato masher.
Pass them through a soup strainer and try to extract as much pulp as you can.
Transfer the mixture in a pan and add lemon juice.
Cook till it comes to a boil.
Simmer the heat and cook for another 35-45 minutes, till jam thickens.
Note that jam will keep thickening a bit after you have removed it from heat and if you will over cook it, it will become hard.
Remove the jam from heat.
Let it cool completely.
Transfer it in a sterilized glass jar.
Refrigerate it for up to 2 months.