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WELCOME…BIENVENIDO

Welcome to my world… a SPICY world… a colorful world… a world of love and passion..FOR FOOD… be a part of this aromatic world..and let yourself be swept by the aromas and flavours of a culinary experience.. easy and exotic recipes with simple ingredients..WELCOME TO THE WORLD OF “NITU DIDI”…enjoy yourself …after all “cooking is like making love.. or you do it well…or I TEACH YOU!!!”

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MANGALOREAN FISH CURRY

MANGALOREAN FISH CURRY

Dont we all have memories of food we have eaten in our childhood? This fish curry was taught to me by my nanny Rosy who hailed from Mangalore. Now I do not know if its a typical mangaloren fish curry but its the way she taught me to make it. it is very spicy but that can be ammended by adding less of red chillies. Rosys fish cury was also of a ligher consistency, but that also is ones choice. More water can be added to make a less thicker curry.
Now we come to the topic of which fish is best for a curry? The choices are many, slices of hake, monkfish, swordfish , nileperch etc. In India pomfret is widely used. I prefer a fish without bones or skin, just makes it easy to eat specially at parties. So…now the much awaited recipe…
SERVES 6 HUNGRY CURRY LOVERS
1 kilo of boneless fresh fish, i used nile perch
1 large onion, cubed
10 flakes of garlic
2 inch piece ginger
10 red chillies, i used the birds eye variety
6 tablespoons of tamarind puree
2 cups of coconut milk
water as needed
salt as needed
10 curry leaves
1 cup of chopped coriander leaves
2 inches piece of cinnamon
6 cloves
1 teaspoon of turmeric powder
4 tablespoons of lemon juice and a sprinkle of turmeric powder and salt to marinate fish
6 tablespoons of oil
METHOD:
Wash fish well. Apply salt lemon juice and turmeric powder and refrigerate while you make the curry.
In a blender ( i use my MAGIC BULLET) put the cinnamon, cloves and red chillies. Powder it and be careful while you open it, its quite a strong spice blend believe me! Keep this aside and put the onions, ginger and garlic in the blender and make a paste without water. Heat the oil in a good non stick wok and then add the ground paste and cook it with the curry leaves for about 10 minutes. I am often asked how to judge if the onion paste is cooked¿? Well it should first lose its raw smell and then you should see the oil separating from the paste. If the paste burns at the bottom , you are using the wrong pan. Please start all over again with a better pan. A burnt paste tastes bitter and gives the curry a dark color. Once your paste is cooked add the ground spice and cook for no less than 15 minutes. Add the fish and just shake the pan. Do not use a spoon else fish will break. Be gentle! Add the tamarind puree , turmeric, salt and then the coconut milk. Cover the pan and let the fish cook on slow heat. Once the fish is cooked, this takes about 6-10 minutes add some water as per consistency of the curry. Bring to a gentle boil. Taste and correct seasoning. Best eaten with white rice.
NITU DIDIS TIPS:
This recipe can be made with tofu, vegetables or prawns. The vegetables can be pre steamed and added to the curry. Vegetable stock can be used instead of water.
Happy happy cooking!!!

Posted in Ideas for meals, Magic Bullet, Nitu´s Spicy Delights, Something's Fishy | Tagged , , | Leave a comment

GLUTEN FREE BAKED CHEESECAKE

GLUTEN FREE STEAMED CHEESECAKE

This has got to be one of the lightest, tastiest cakes I have ever tried. The picture was taken from a slice that was saved for someone to eat. I just could not resist clicking the pic and asking for the foolproof recipe. If any of you do make it, a better pic would be so appreciated. For all the celiacs out there, you will simply love this rich, moist cake.

INGREDIENTS:

6 room temperature eggs, separated

1 teaspoon of good vanilla essence

140 grams of powdered sugar ( just put the sugar in the blender or MAGIC BULLET and powder it for a few seconds)

100 ml milk, (or low fat milk)

20 grams of cornstarch or custard powder

60 grams of rice flour

250 grams of mascarpone cheese

200 grams of cream cheese (philadelphia works wonderfully)

1 teaspoon of lemon or lime juice

Wax paper as needed

METHOD: Heat the oven to 150 deg. Mix the cream and mascarpone cheese, milk and vanilla and heat over a double boiler till heated well but not boiled. Cool thorougly. Sift the flour and add to the cooled cheese mixture. Add the egg yolks and mix well. Add the lime/lemon juice. Beat the eggwhites till stiff with the powdered sugar. Add this meringue to the cheese mixture and fold in carefully. Line a tin with wax paper and pir the mixture into it carefully. Place the tin into a bigger tin filled with water make sure the water does not overflow after placing the tin in it. Bake for an hour. Do not open the oven to check cake for an hour. After an hour check to see if an inserted toothpick comes out clean (it will). Cool the cake, slice and bite into a taste of heaven!!!

NITU DIDI TIP: You can flavour this cake with some orange essence instead of lemon. This cake tastes delicious when eaten cold, so cool in the refrigerator. Can be also served as a pudding, it is so light and moist.

Posted in A Piece of Cake???, Crack an egg???, Gluten Free, Magic Bullet | Tagged , , , , | Leave a comment

TUNA SAMOSAS

TUNA SAMOSAS

There are not many snacks you can make with canned tuna. I think canned tuna is useful when you need to turn out something quick and delicious. Believe me there are many people who are hooked onto deep fried food and this is a perfect snack to give into your cravings and desires. They turned out a tad bit too oily for my liking but that can be rectified by frying them at the right temperature. Since canned tuna contains a lot of moisture, care has to be taken while wrapping the samosas ofcourse. I will give you step by step instructions on how to get the best results.
INGREDIENTS:
Canned tuna
Samosa wrappers, i used spring roll wrappers
a pinch of salt to taste
chopped coriander leaves and green chillies to taste
Nitu Didi curry powder to taste
Red chilli powder to taste
Dry mango powder to taste, if available
Oil for deep frying
METHOD:
Put the canned tuna in a colander (strainer) gently. Once the liquid is all drained, place is on various layers of paper kitchen towels and pat it gently trying to remove more liquid. Place in a bowl and mash. Add all the other ingredients. Mix well, taste and correct seasoning. Cut the samosa/spring roll wrappers and fold the samosas. If you dont know how to shape samosas you can also make them into rolls. For that you can see my spring roll video

Heat the oil and deep fry the samosas. Drain on paper towels. Serve with chutney of your choice.
NITU DIDI TIP:
To avoid the samosas from getting soggy and the wrapper melting. Make a few and deep fry them or place them in the freezer to harden a bit and then deep fry.

Posted in Fusion, Indochinese, Low Cost, Made in China, Recipes with videos, Snacks, Something's Fishy | Tagged | Leave a comment

CHICKEN SOUP AND RICE FOR MY SOUL

CHICKEN SOUP N RICE FOR MY SOUL

Chicken soup for my soul and body… Thats what this one dish meal is all about. A wholesome non fatty chicken stock full of vegetables and rice. Inspired by the singaporean chicken and rice dish, i have taken my creation a notch further adding healthy vegetables to the chicken stock. I added vegetables that my family loves to eat so there is no wastage! This stock can be made in quantity and frozen too. You can also add noodles to the stock and make chicken noodle soup! Its amazing what can be done with a few chicken pieces and veggies! Nursing a cold? Need to eat light? This is a no oil recipe so its light on your digestive system too!
INGREDIENTS FOR 3:
3 chicken legs and thighs, skin and fat removed
4 litres of water
2″ piece ginger, bruised so the flavour comes out
1 whole onion
250 grams of white radish, cut into chunks
1 large stock of celery
1 leek, washed well and halved
10 portobello or white mushrooms, washed well and halved
2 carrots, washed and halved
1 piece of cabbage, do not cut it
salt to taste
white pepper
3 handfuls of rice
soya sauce and sesame oil to taste
METHOD:
Put the water to boil and once its boiled add the chicken pieces into it carefully. Bring it to a boil again and remove all the froth that forms. I use a strainer to do this. Keep on removing it till there is no froth left. Boil the chicken for ten minutes and then add salt and all all the vegetables. Boil for an hour. Remove the stock from the heat. Remove the leeks, cabbage, celery and onion and discard. Keep the rest of the vegetables to serve. Remove the chicken and debone it.  Heat the stock and add the rice and cook till the rice is done. Add soya sauce, white pepper and a few drops of sesame oil to taste.
To serve, spoon the soup and rice in a bowl. Add the vegetables  of your choice and chicken. Serve with red chilli sauce.
For red chilli sauce recipe SEE HERE

Posted in Chicken, Fusion, Gluten Free, Healthy Options, Indochinese, Low Cost, Magic Bullet, Rice is Nice, Soups-hot and cold | Tagged | Leave a comment

CREAMY MUSHROOM SOUP

CREAM OF MUSHROOM SOUP

There is nothing like a warm bowl of soup on a cold wintry day. This recipe has been sent to me by Visha Vasnani of Tenerife. Thank you so much Visha. Mushrooms are low in calorie because of their water content. This soup can be made to your own taste by altering the texture and ingredients. Makes an excellent starter for a party of even as a one dish meal with a light side dish.
INGREDIENTS:
250 grams of white button mushrooms, washed well and chopped into quarters OR 1 can of mushrooms
1 medium sized potato, peeled and chopped
1/2 cup of leeks , chopped ( i used the white part)
1/2 vegetable stock cube
2-3 cups of water
salt and pepper to taste
Milk or cream, can use skimmed milk
METHOD:
In a pan add the mushrooms, potato, leeks, water and stock cube and put it to cook till the potatoes are done. Cool and blend in a blender till pureed. Strain it and put it into another pot. Heat gently , taste and correct seasoning. Add milk or cream and heat . Serve hot with croutons or a bit of sauteed mushrooms for garnish and chopped parsley leaves.

Posted in Everything Vegetarian, Healthy Options, Jain recipes, Low Cost, Magic Bullet, NO OIL RECIPES, Quick Recipes, Soups-hot and cold, Veg Starters | Tagged , , , , | Leave a comment

SPRING ONION PARATHAS

SPRING ONION PARATHAS

Parathas make an excellent snack, side or breakfast dish. One can make parathas with a variety of filling, both healthy, unhealthy, sweet and savoury. Its now winter in Spain and our vegetable shops have spring onions in abundance. I decided to make some parathas with them, not knowing how they would taste. Well…. tasting is believing…so get your rolling pins out and try this amazing recipe!
The spring onions I have used are normal ones ( here we get chinese ones too), they need to be washed, pat dry and then finely chopped and wrapped in a kitchen towel to remove all their moisture.
INGREDIENTS:
1 cup of finely chopped spring onions
2 cups of whole wheat flour
1 teaspoon of salt
1/2 teaspoon of black pepper
Oil as needed (you can use cooking or olive oil or even butter or ghee)
METHOD:
Put the flour in a bowl and add the salt and pepper to it. Make a soft pliable dough using warm water and knead the dough for at least 10 minutes till very elastic and pliable. Keep aside covered for 10 minutes. Heat an iron gridle on medium heat. Make equal balls out of the dough. Roll each ball into a flat round disc . Take one rolled disc and spread it with some spring onions. Cover it with another dough disc and seal it all around by pressing with your fingers gently. Sprinkle some dough on both sides and roll it out a bit more so that it evens out. Brush one side with oil or butter and put it to cook on the gridle. When browned on one side turn it around and cook on the other brusing it with oil. Once both sides are cooked, it is ready to be served and eaten.
This is best eaten with a pickle or a chutney.

Posted in Breakfast, Crepes, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Low Cost | Tagged , , , | Leave a comment

SAAG PANEER

SAAG PANEER

Saag paneer is a real favourite desi restaurant dish. I know soo many people who just love this. I have published umpteen ways to make this recipe and today here is one more version! Talk about confusion! This is an easy recipe made in an instant with a can of ready to heat and eat saag! I usually never believe in canned or ready made pastes, but there is always an exception. This can of saag tastes as good as the real thing! So…. just add some paneer, boiled potatoes, sauteed chicken or lamb to have your favourite saag dish.
INGREDIENTS FOR 4
Paneer made out of 2 litres of milk , can be homemade or store bought, watch my video on how to make soft and delicious paneer at home
1 onion, chopped fine
4 cloves of garlic chopped
1″ piece ginger chopped
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli powder
2 tablespoons of oil
5 tablespoons of ready to eat saag
1/2 cup of water
METHOD:
Heat the oil in a pan and first add the chopped garlic and sautee till it starts changing colour. Then add the ginger and sautee for a few seconds, and then the onion. Cook the onions till they are transparent and then add the ready to eat saag. Cook it for half a minute and add the paneer which you have cut into pieces. Add the spices and the water and bring to a boil. Serve with naan, rotis or parathas.
Simply delicious and easy to make.
If you do not feel like chopping garlic , ginger and onions, just heat the saag and add the paneer to it.
What is canned saag?
Canned saag is a mixture of mustard leaves, spinach leaves and green chillies. It is a typical panjabi dish to be eaten with makki di roti (which are rotis made from cornmeal flour).
The mustard leaves give this a very tangy and strongish flavour which gives this dish its distinctive taste.


Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Indian Restaurant Dishes, Recipes with videos | Tagged , , | Leave a comment

RESTAURANT STYLE ALOO SAAG

ALOO SAAG1

Aloo saag is so popular with everyone who loves indian food. This combination of potatoes with spinach is really amazing, healthy and a favorite with many, not to mention spinach lovers. There are so many ways to make this dish, and today i bring you my version which I feel is restaurant style. It comes with a 2 part video tutorial making it much easier to follow.
This recipe can be made with paneer, chicken, vegetables, mushrooms, soya nuggets etc etc. The spinach puree can be made in bulk and frozen. This is a very useful recipe and I hope you all enjoy it.
INGREDIENTS:
1 kilo potatoes, diced and boiled in salted water with turmeric
300 grs of washed spinach leaves, boiled with 1 small onion, 5-6 cloves of garlic and some ginger and green chilli
5-6 cloves of garlic
A little chopped ginger
4 tbsps. of butter  OPTIONAL
4 tbsps of oil
400 grs of crushed tomatoes
1 tsp of turmeric
1 tbsp of coriander powder
1 cup of water
Salt to taste
METHOD:
Put the spinach , and the onion, ginger and garlic with green chillies in a pot and on medium heat till the spinach is cooked and the mixture is mushy. Cool it and blend it in the blender, i used my magic bullet.
Heat the butter and oil and then add the chopped garlic and toss it till it starts changing color. Then add the ginger and toss it for a bit more. Add the crushed tomatoes and cook till the tomates are done. Add the spices, the potatoes , the spinach puree and the water and cook till the potatoes are done.
This goes best with rotis and naans.

VIDEO


Posted in Everything Vegetarian, Fusion, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Magic Bullet, Recipes with videos, Vegan | Tagged , , , | 1 Comment

NITU DIDI EASY PRAWN CURRY

NITU DIDI PRAWN CURRY

Who doesnt love to make a curry in a hurry? Prawn curry is a real favourite in my family and apart from peeling and cleaning the prawns this curry takes next to no time to make. It is my version of a coconut curry which is non spicy (the spice can be added to your taste with some chilli powder) and very delicious. The thickness of the curry also depends on the individual. If prawns are not to your taste, you can make this curry with fish, vegetables, tofu etc etc.
INGREDIENTS:
300 grams of shelled and cleaned prawns, i used fresh prawns and cleaned them myself
1 onion, quartered
5 flakes of garlic
1″ piece ginger
8 curry leaves
1 red tomato
1 cup of thick coconut milk
1 tablespoon of Nitu Didi London fine curry powder
1 tablespoon of Nitu Didi color free tandoori spice powder
1/4 teaspoon of Nitu Didi pure turmeric powder
Water as needed for the curry
Salt to taste
1-2 tablespoons of lemon juice
4 tablespoons of olive oil
METHOD:
Put the onions, ginger garlic and curry leaves in a blender and blend till it all becomes a paste. I used my magic bullet to do this. Heat the oil in a deep saucepan and fry this paste for 10 minutes on medium heat stirring often so that it does not burn. This is a very important step. Once the onion paste has changed a bit of colour and you notice there is no longer the aroma of raw onions that means your paste is cooked. Put the tomato into the blender and blend. Add the spices to the onion paste and sautee for a few seconds. Imediately add the blended tomato and cook further till you see the oil separating from the whole mixture. Add the salt to taste and the coconut milk. Bring the whole mixture to a boil. Taste and correct seasoning adding chilli powder if you want it spicy. Once the mixture comes to a boil and the prawns and cook for 3 minutes till the prawns are just about done. You will know they are cooked as they will change their color. Over cooking prawns tends to make them hard and dry. If you are making this dish and eating it after a few hours i suggest you add the prawns to the sauce just when you want to eat it. Once the prawns are done just sprinkle the lemon juice and garnish with coriander leaves. Serve hot with boiled white rice or noodles.
NITU DIDI TIP:
This curry is very different tasting due to the blend of spices. To buy Nitu Didi curry powder and color free tandoori spice click HERE

Posted in Fusion, Gluten Free, Indian Restaurant Dishes, Indochinese, Magic Bullet, Something's Fishy, Thai | Tagged , , , , | Leave a comment

OKRA AND POTATOES SINDHI STYLE WITH KHICHRI

SINDHI SAYEL OKRA WITH POTATOES

Okras are a great source of vitamins and fibre and such a versatile vegetable. We Sindhis tend to make this in many different ways. Deep fried , or smothered in green chutney, filled with spices and then sauteed etc etc. I grew up eating okras also known as lady finger or bheendi. If you are making a meat chicken or fish curry adding okra to it retains the flavour of your curry and gives it extra vitamins and fibre. Today I will teach you a very traditional way to make okras from my origin, Sindh.
There are no measurements to this and its basically very simple. You can calculate 150 grams of okra per person.
INGREDIENTS:
Tender okras, head and tails cut off and washed and then towel dried
Onions, sliced lengthwise, same quantity as the okra
Potatoes, peeled, washed and cut into wedges, same quantity as okra
a little bit of chopped ginger
a few curry leaves
red capsicum,cubed
1/2 chopped tomato per 150 grams of okra
green chillies, chopped, to taste
1 tablespoon of cooking oil per 150 grams of okra
1 pinch of turmeric
salt to taste
lots of chopped coriander leaves, i used my MAGICAL SCISSORS to do this job in a jiffy!
METHOD:
In a pan heat the oil and add the sliced onions with the ginger and salt to it. Let tgese cook on medium heat stirring them once in a while till they turn a nice beige color, taking care not to brown them. Once they are beige add the potato wedges and the turmeric and cover the pan. Let the potatoes cook slowly. When half cooked add the okra and cook covered till the okra softens slightly. Add the rest of the ingredients and cook till the potatoes, okra and capsicum is done. Garnish with a lot of chopped coriander leaves.
This dish is best eaten with “khichri”. Now many have asked for the recipe of khichri.
KHICHRI.
1 cup of basmati rice
2 tablespoons of yellow mung daal
2 cardamom pods, crushed slightly
salt to taste
1 tablespoon of butter
METHOD:
Soak the lentils in ample water for a few hours. This is done because the lentils take longer to cook than the rice. Soak the rice for 30 minutes after washing thoroughly. Heat butter in a pan and then add the crushed cardamom pods and then the drained lentils. Give the lentils a stir and then add the drained basmati rice and salt. Add about 1.5 cups of water and cook till the water is absorbed and check if the rice is done. If not, add about 1/4 cup water more and cook. This khichri is good for children and also eaten with papads, yogurt etc.
TO BUY MY MAGICAL SCISSORS DO VISIT MY ONLINE STORE

Posted in Everything Vegetarian, Fusion, Gluten Free, Ideas for meals, Lentils, Low Cost, Rice is Nice, Typical Sindhi Dishes | Tagged | 1 Comment