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!!!”
Some people feel baking a cake is very daunting, lots of ingredients, lots of careful measuring etc. Here I will share a decadent chocolate cake recipe which is very easy to make. Its a one dish chocolate cake, with simple ingredients and no compications.
1 cup all purpose white flour (maida)
1/2 cup of cocoa powderr
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup of butter milk (to make butter milk at home, just add 1 teaspoon of vinegar to half cup of milk and leave it to rest for 20 minutes)
1/4 cup of oil
1/4 cup of boiling water or hot coffee
Heat the oven to 175 degrees. Mix the flour, sugar. cocoa, salt, baking powder together. Mix in the eggs and stir. Mix in the butter milk and the oil and stir. Lastly mix in the boiling hot water or coffee and mix well. Pour into a greased cake tin and bake till a tooth pick comes out clean when inserted. Around 30–40mins.
FOR THE GANACHE:
1/2 cup of heavy cream
300 grams of milk chocolate chopped
Strawberries for decoration
2-3 Tablespoons of dark rum for flavor (optional)
Heat the cream and add the chopped chocolate and stir till well melted. Leave to cool, Add the rum if you want to It will thicken. When the cake is cool. slice it in the middle and spread some of this chocolate ganache on it. Cover the cake and spread the ganache on it, Decorate with chopped strawberries
This has to be one of the most wanted récipes by the vegetarians or those who have an allergy to eggs. In Spain this is the most popular dish all over. The pity is the vegetarians cant taste it ! Well, here is the eggless versión of the famous tortilla de patata (or spanish omlette).
5 médium sized potatoes,
2 large onions, sliced
4-5 tablespoons of olive oil
Salt to taste
1 cup or more of water
1/2 teaspoon of baking powder
1 tablespoon of rice vinegar
1 cup of gram flour (use the gram flour which is available in the indian supermarkets)
Par boil the potatoes till 75% done. Cool and slice into rounds. Heat the olive oil in a non stick pan and saute potatoes together with the onions adding salt till soft and mushy. Cool the mixture. Mix the wáter,vinegar and gram flour together to make a thick batter. Add the baking poder and then put all the potato-onion mixture into this. Mix very well. The mixture should not be thin and runny. Heat some oil in the same non stick pan and when hot, add this mixture and shake the pan a bit. Cover the pan, and cook on low flame till one side is browned,. carefully flip over and cook on the other side as well on slow flame.
Serve immediately while still hot. This is NEXT to the best thing!
This is a real favourite with my family and an easy one pot dish. Its quick and nourishing at the same time.
350 grams of chicken breast, cut into bite size pieces
4 tablespoons of butter (you can also use oil, but butter gives it a fantastic taste)
2 tablespoons of plain flour White or whole
1 cup of skimmed milk
4 cups of cooked pasta of your choice
2 cups of mixed vegetables such as mushrooms, celery, leeks, carrots etc) I didnot use carrots
Salt and pepper to taste
1 vegetable stock cube, optional
Heat the butter in a pan and take care not to burn it. Add the chicken pieces taking care they do not overlap each other and Brown on both sides after sprinkling with salt and pepper. Keep aside and in the same pan add the vegetables and sautee till cooked and still crunchy. Keep aside. In the same pan add the flour and sautee for half a minute and then slowly add the mik in it taking care the mixture is not lumpy. You need to keep on stirring non stop, add the stock, cube and stir. Once the sauce has thickened add the chicken and vegetables to it. Bring to a boil. If too thick you can add some more milk. Serve with the pasta seperately or mix the pasta into the sauce.
NITU DIDI TIP:
For lactose intolerant please use soya milk or chicken stock.
Vegetarians can omit the chicken.
To spicen it up you can use siriracha sauce and chilli flakes.
This récipe was inspired by many factors. The need to créate something new, the need to play with flavours and to please all of you. I keep on getting requests for non fried snacks, or practical récipes. I live my life by the clock, and am always cooking in a rush, but compromise on taste is a big NO ! This récipe is easy, can be made with vegetables, paneer, tofu , fish, prawns etc. In my house we are huge chicken lovers, so I constantly cook it and try to do so in different ways.
500 grams of cubed chicken breast
100 grams of thick white yogurt
6 cloves of garlic
2″ piece ginger
6 curry leaves, 3 tablespoons of Tandoori Spice Mix (masala), I used “RAJA” brand
a few Green chillies
1 tablespoon of oil plus 4 tablespoons of butter
1 cup of grated cheese
Blend the yogurt with the ginger, garlic and curry leaves . Add this to the cubed bonesless chicken with salt to taste and the tandoori spice. Marinate for a few hours or overnight. Heat a good non stick pan with the oil to smoking point ( i used my ceramic pan) and then add the chicken to this. I use a big pan so that the chicken pieces do not overlap each other. Once they are sizzling I add the butter and let them cook ( the aroma is AMAZING!). Once cooked on one side, I flip them over and cook on the other side. I add the Green chillies, and some chilli flakes if you want that extra zing ! Once the chicken is done add the grated cheese and let it melt. Serve hot sprinkled with coriander leaves . This is an excellent filling for wraps too !
VEGETARIAN VERSION: Follow the récipe replacing chicken with cubed vegetables, or paneer or tofu. For Jain versión, omit ginger and garlic.