Nasuha Blog

This Chicken Dahi Wala recipe is very close to my heart as it's my Dad's to go recipe and I remember him making this dish week after week on our demand as we never got over this flavorful, spicy curry with a lovely texture. The recipe is quite easy to make as all you have to do is to brown the onions. All the other ingredients are basically dumped in the pan and cooked till they blend beautifully with each other. Serve it with rice or pair it with laccha paratha or naan, this recipe is surely a keeper. Here is the simple recipe to make this Dahi Wala Murgh.


All you need is

Chicken - 1 kg ( with bones )
Oil - 1\4 cup
Cloves - 3-4
Black peppercorns - 5-6
Black cardamom - 2
Cinnamon - 1 inch stick
Dry red chili - 2-3
Onion - 1 and 1\2 cups ( thinly sliced )
Ginger garlic paste - 2 tsp
Yogurt - 2 cups
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1 tsp
Salt to taste
Honey - 1 tsp
lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Heat oil in a pan.
When the oil is hot, add cloves, black peppercorn, black cardamom, cinnamon and dry red chilies.
Fry for 10 seconds.
Add onion and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add chicken and cook on high heat for 3-4 minutes.
Whisk yogurt and add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to it.
Add the yogurt in the pan.
Cover and cook till chicken is done.
Add little water if required.
Add honey and lemon juice and mix.
Garnish with coriander leaves.
Serve hot with rice or laccha paratha.

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito.


All you need is

Sour curd - 1 cup
Chickpea flour \ Besan - 2 tbsp
Ginger - 1\2 inch piece
Green chili - 2
Oil - 2 tbsp
Fenugreek \ Methi seeds - 1\2 tsp
Mustard \ Sarson seeds - 1\2 tsp
Cumin \ Zeera seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies - 2-3
Curry leaves - 10-12
Turmeric powder - 1\2 tsp
Salt to taste
Mango puree - 1 cup

For tempering

Ghee - 1 tbsp
Fenugreek \ methi seeds - 1\4 tsp
Mustard \ Sarson seeds - 1\4 tsp
Cumin \ zeera seeds - 1\4 tsp
Dry red chilies - 3-4
Red chili powder - 1\4 tsp


Method of preparation

Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
Heat oil in a pan.
When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
Add dry red chilies and curry leaves.
Now add the curd paste.
Add 3 cups of water, turmeric powder, salt and mango puree.
Bring the kadhi to a boil.
Simmer the heat and let the Kadhi cook for almost 40-45 minutes on low heat.

For tempering

Heat ghee in a small pan.
When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
Fry for 10 seconds.
Remove the pan from heat.
Add dry red chili powder.
Pour the tempering over the cooked kadhi.
Serve the kadhi with rice or Phulke

Here is the honey and mustard yogurt salad dressing I made to go with my roasted pear and fig salad. This is a very healthy dressing and goes well with any salad. It can be stored in refrigerator for 3-4 days. Here is the recipe.


All you need is

Yogurt - 1 cup
Honey - 1\4 cup
Mustard sauce - 2 tbsp
Salt - 1\4 tsp
Freshly ground black pepper - 1\4 tsp
Lemon juice - 2 tbsp


Method of preparation

Whisk yogurt in a bowl till smooth.
Add all the remaining ingredients to it.
Whisk well.
Chill for a few hours.
Pour over the salad.

Dhuwan dahi gosht is a mutton preparation where mutton is cooked in a spicy onion and yogurt based gravy and is then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with kewra essence and ghee, which releases a very fragrant smoke. The subtle flavor of this smoke gives the gravy a very distinct flavor. Here is the recipe.


All you need is

Mutton - 600 g
Oil - 6 tbsp
Cloves - 3-4
Black peppercorns - 5-6
Cinnamon stick - 1 inch piece
Black cardamom - 2
Dry red chili - 3-4
Onion - 2 cups ( Thinly sliced )
Ginger - 1 inch piece ( pounded )
Garlic - 6-8 cloves ( pounded )
Yogurt - 1 cup
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 1 tsp
Garam masala powder - 1\2 tsp
A piece of coal
Kewra eassence - 4-5 drops
Ghee - 1 tsp



Method of preparation

Heat oil in a pressure pan.
When the oil is hot, add cloves, black peppercorns, cinnamon, black cardamom and dry red chilies.
Fry for 20 seconds.
Add onion and fry till pinkish.
Add ginger and garlic and fry till they turn golden brown.
Add mutton and cook on high heat for 3-4  minutes.
Mix yogurt with coriander powder, turmeric powder, red chili powder and garam masala powder.
Add the yogurt in the mutton.
Add 1\2 cup water.
Cover the lid of the pressure pan and cook till the mutton is done.
For me it took one whistle on high heat and then 10 minutes on low heat.
Meanwhile heat the piece of coal on the gas till it turns red.
When the mutton is done, open the lid when the pressure is released on it own.
Do not release the pressure yourself as it will lead to discoloration of the gravy.
Keep a piece of aluminium foil on top of the mutton.
Keep the piece of coal on the foil.
Pour kewra essence and ghee on the coal and immediately cover the lid of the pan.
Let the smoke penetrate the gravy .
Open the pan after 10-12 minutes.
Remove the coal and aluminium foil and give the mutton a stir.
You can reheat before serving if you want.
Garnish with fresh coriander leaves.
Serve hot with Naan or rice.

Bathua is a green that is available especially during the winter season. It's very healthy and rich in minerals and vitamins and can be incorporated in out diet in various ways. This bathue ka raita is easy to make and is very refreshing and delicious. Here is the recipe.


All you need is

Bathua leaves - 2 cups
Yogurt - 1 cup
Salt to taste
Black salt - 1\2 tsp
Roasted cumin powder - 1\4 tsp
Red chili powder - 1\4 tsp


Method of preparation

Pick the leaves and discard the stems from the bunch of bathua.
Heat water in a pan and when it comes to a boil, add the leaves.
Cook for 2-3 minutes.
Strain.
Grind the leaves in a grinder to make a smooth paste.
Whisk the yogurt till smooth.
Add the bathua puree, salt, black salt, roasted cumin powder and red chili powder.
Add little milk if you want the raita thinner.

Notes - You can also add a green chili while grinding the bathua.
You can give a tadka of cumin seeds and heeng to the raita if you want to make it little different. Just heat a tsp of ghee in a pan. When the ghee is hot, add 1\2 tsp cumin seeds and a pinch of heeng. Pour this tadka over the prepared raita.