Nasuha Blog

Mexican food is not complete without variety of Salsas. Tomato salsa is the most common one and there are many ways to make this simple yet flavorful dish. I too have tried different versions in the past, but have settled for this recipe now. Blending the ingredient coarsely in a food processor make all the difference. You can also use your hand blender if you don't have a food processor. Here is the recipe.


All you need is

Tomato - 1 cup ( chopped )
Onion - 1\2 cup ( chopped )
Coriander - 2 tbsp ( chopped )
Garlic - 2 cloves ( chopped )
Jalapeno peppers - 1 ( chopped )
Olive oil - 1 tsp
Salt to taste
Black pepper - 1\4 tsp
Lemon juice - 2 tbsp


Method of preparation

Mix tomato, onion, coriander, garlic and jalapeno peppers in the bowl of your food processor.
Use the chopping blade and blend till the mixture is coarsely chopped.
Add olive oil, salt, black pepper and lemon juice.
Mix well.
Chill for an hour before serving.

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.

Got bored of the regular gravies and looking for something different to make? These tomatoes stuffed with paneer, potatoes and dry fruits in a creamy gravy are a very good option. I made these for a few guests who were visiting us and everyone just loved it. Do give it a try. here is the recipe.


All you need is

Tomatoes - 6 ( try to choose tomatoes that are broad and have a flat base for this recipe )
Oil - 1 tsp
Salt - 1\2 tsp

For the filling

Potato - 1\2 cup ( Boiled, peeled and grated )
Paneer - 1 cup ( Grated )
Cheese - 2 tbsp ( Grated. I used 2 cheese slices broken into small pieces )
Salt to taste
Raisins - 8-10
Cashew nuts - 4-5 ( Broken )
Coriander - 2 tbsp ( Chopped )
Green chili - 1 ( Chopped )
Garam masala powder - 1\2 tsp

For the gravy

Ghee - 2 tbsp
Oil - 2 tbsp
Black peppercorn - 4-5
Cloves - 4-5
Black cardamom - 2
Cinnamon stick - 1 inch piece
Bay leaf - 1
Onion - 1 and 1\2 cup ( chopped )
Ginger garlic paste - 2 tsp
Green chili - 2 - 3 ( slit into halves )
Coriander powder - 2 tsp
Red chili powder - 1\2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
White pepper powder - 1\2 tsp
Salt to taste
Khoya - 4 tbsp
Lemon juice - 2 tsp
Honey - 1 tsp
Fresh cream - 3 tbsp



Method of preparation


For the filling

Mix all the ingredients in a bowl.

For the tomatoes

Remove the top of the tomatoes and scoop the flesh from inside.
Puree the pulp in a blender.
Pre heat the oven to 180 degrees C.
Mix oil and salt in a bowl and apply it on the skin of the tomatoes.
Fill the tomatoes with the filling and bake for 10-12 minutes.
Remove from the oven and serve on top of the gravy.

For the gravy

Heat ghee and oil in a pan.
When the oil is hot, add black peppercorn, cloves, black cardamom, cinnamon stick and bay leaf.
Fry for 15 seconds.
Add onion and fry for 3-4 minutes.
Add ginger garlic paste and fry till onion turns golden brown.
Add tomato puree that we made from the tomato pulp and green chili and cook for a minute.
Add coriander powder, red chili powder, turmeric powder, garam masala powder, white pepper powder and salt and cook for 3 minutes.
Add khoya and cook for a minute.
Add lemon juice, honey and 1\2 cup water and cook for a minute.
Add cream and cook for another minute.


Transfer the gravy in the serving platter.
Keep the stuffed tomatoes on top.
Garnish with fresh coriander.
Serve hot with paratha or naan.