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!!!”
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.
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
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 curry, easy, indian, prawns, thai
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.
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
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!
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.
1 cup of basmati rice
2 tablespoons of yellow mung daal
2 cardamom pods, crushed slightly
salt to taste
1 tablespoon of butter
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.
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With Diwali the festival of lights coming up the making or buying of sweets is a tradition in India and amongst the Indians worldwide. With inflation escalating the costs of base products, good quality sweets are rare and very expensive. So, why not try to make your own? With a little patience, and some practice beforehand you can make this lovely cashew pistachio fudge which will have your family longing for more and licking their fingers. If its your first time at making barfi (fudge) do make it with a small amount so that you can try it. If it in any way does not come out right ( the only error maybe it does not set properly so you can cut it into cubes) do not fret. Just roll them into balls, or cook it a bit more. There is no one born a perfect cook, we all go through many many disasters in our kitchen and then finally we get it right
1 cup of ghee (clarified butter)
500 grams of assorted semi ground nuts such as unsalted and shelled pistachios,cashewnuts and almonds (the ratio can be as you prefer) use a good blender like the magic bullet to grind your nuts
250 grams of sugar
1/2 cup of full fat milk
1 teaspoon of ground cardamom
1 good pinch of Nitu Didi Pure Spanish Saffron
Heat ghee. Add cardamon and saffron
Add the semi ground nuts and stir well. In a separte bowl, combine sugar and milk . Bring to a boil. Boil till sugar melts. Add the nuts to the mixture.. Stir well. Add ghee if required. Stir till mixture leaves sides. Set in a greased tray.
NITU DIDI TIP: This recipe can also be made without the pistachios. This recipe has no added artificial coloring nor any artifical flavouring. The goodness of saffron and cardamom give a lovely fragrance and aroma to this lovely burfi. To buy my amazing pure spanish saffron click HERE
A “crumble” is a lovely english dessert which i was introduced to recently. My lovely english friends never believed I had never tasted or made one before! Well… (blushing) even tho i had heard about a crumble i had never tasted or made one ever. It is so easy to make and so deliciously versatile. All you need is fruit, sugar, flour, butter…and thats it!!! Crumbles can be made with any fruit. Apple crumbles are popular, but i prefer fruits of the forest such as blueberries, raspberries etc, or ofcoruse the cherries! This can be eaten hot or cold and is usually served with custard or icecream. My daughter just loves to eat it on its own..the lovely crumbly sweet topping and the soft fruity layer… You just have to try this to believe it! Crumbles are a good way to use up extra fruit or even to get kids to eat fruit in a fun way!
1 cup of any cooked fruit, just peel and chop the fruit and put it to cook with some sugar till its nice and pulpy.
1 cup of whole wheat flour or plain flour (maida or aata)
3/4 cup of brown sugar
4 tablespoons of butter plus a bit extra
Mix the flour and butter with the sugar till it becomes a coarse mixture like breadcrumbs. In a baking tray add the cooked fruit pulp and spread it into a layer. Sprinkle it with the floury mixture all over the fruit layer covering the fruit totally. Dot with a little butter and sprinkle with a bit of brown sugar. Doing this makes the crumble crunchy. Bake in a preheated oven at 200 degrees till nice and browned on the top. Serve hot or cold with custard. Its simply delicious!! I guess it got its name because of the lovely crumbly texture of the topping! It just melts in your mouth and crumbles when you touch it… Lovely!
NITU DIDI TIP:
If making an apple crumble, just peel and core the apple and cut into thin slices. Top with a bit of brown sugar and cinnamon and layer onto a baking tray and sprinkle the flour mixture on top. Mango crumble: the mango can be cooked or it can be sliced thinly and done the same way. For fruits of the forest make sure you cook them first with sugar as they tend to be sour. You can also use canned fruit filling, I USED THIS ONE.
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VIDEO ON HOW TO MAKE CRUMBLE