daal puri

Daal ( lentils) are a staple part of the Indian diet, with so many vegetarians . They are a great source of protein and there are umpteen ways to cook them. They are not expensive and a small amount goes a long way.  This récipe is quite delicious and has a touch of Mumbai Street food.  So…shall we start?


½ cup each of channa daal and red lentils

2 cups of wáter or as needed

4 tablespoons of oil ( can use sunflower or olive or even ghee)

1 tablespoon of cumin seeds

2” piece ginger, chopped fine

2 green chillies

1 teaspoon of  turmeric powder

Salt to taste


1 medium sized onion, cut fine

2 green chillies, optional

¼ cup coriander leaves

½ teaspoon dry mango powder ( amchoor)

½ teaspoon chaat masala

½ teaspoon red chilli powder

Salt to taste


Soak the lentils overnight ( if you cant, then at least six hours). Wash them and put them to cook with 2 cups of wáter ( if using a pressure cooker, use less wáter) . I skim off all the froth . Once there is no froth, i add the green chillies and cook the lentils till they are done.

Heat the oil in a pot and then add the cumin seeds and let them sizzle for 15 seconds and then add the chopped ginger, and then the turmeric and immediately pour your daal. Add salt and cook for about 15 minutes till they are nice and mushy. While the daal is cooking mix all the ingredients for the onion topping.  Serve on top of the daal like a topping



Puris are deep fried roti like bread.

There is a technique to fry them which  i will show on the video.


1 cup whole wheat flour , (can also use White flour)

½ teaspoon  each of salt and black pepper

Water as needed to make a douggh

Mix  the flour with the salt and pepper. Add wáter bit by bit to make a smooth dough, Knead for five minutes. Make small balls and roll out and deep fry.Puris

Posted in Everything Vegetarian, Floury Matter, Healthy Options, Ideas for meals, Lentils, Low Cost, Recipes with videos, Uncategorized | Leave a comment

Tomato Rice

Tomato riceThis recipe is an excellent way of using left over white rice. It is delicately flavoured with a few spices and ofcourse the goodness of tomatoes.


2 cups of cooked basmati or any kind of rice

1/2 teaspoon each of mustard and cumin seeds

1/4 teaspoon of turmeric powder and salt to taste

2 medium sized tomatoes

2 cloves of garlic,  1/2 ” piece ginger, 2 green chilles and 2 tablespoons of fresh coriander leaves

2 tablespoons of oil


Heat the oil in a pan and add the mustard seeds and let them splutter, then add the cumin seeds and after  a few seconds the garlic and ginger. Meanwhile chop the tomatoes in the chopper with the green chillies and coriander. Add this to the oil with the turmeric and salt and cook till done. Then add the boiled rice, mix well and cook covered for 2-3 minutes.

This rice is delicious.

For the youtube video , click here

Tomato Rice

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Low Cost, Recipes with videos, Rice is Nice, Uncategorized | Leave a comment


onion pancakeThese pancakes are a huge favourite in my family. My kids can snack on them anytime, eat them plain, with a dip or with a curry! These are really easy to make and to guide you through the process i have a simple video . During these difficult Corona days, i have been cooking at odd times and sometimes on the spur of the moment and so the videos are not complete, but you can get an idea. So lets start!


500 grams of white flour

150 grams of spring onions, chopped fine

1 teaspoon of salt, 1/2 teaspoon of white pepper

6 tablespoons of oil ( i used sunflower oil, you can use olive oil but the change will taste)

1/2 teaspoon of baking soda

Water as needed and extra oil for cooking the pancakes

Mix the flour with the salt , pepper and then add the chopped spring onions, and the rest of the ingredients and then gradually add water to make a stiff dough. Knead the dough for at least 6 minutes to make it really smooth . Keep it aside for half an hour. Make balls and roll into rounds ( or try !) as thin as possible. Heat a frying pan, crepe pan or an iron skillet and cook the pancakes like i have shown on the video.

Green Onion Pancakes

Posted in Everything Vegetarian, Floury Matter, Fusion, Low Cost, Made in China, Recipes with videos, Uncategorized, Veg Starters | Leave a comment


This recipe comes from the fishing village Mangalore  which is South of India. The staple food ofcourse is fish. My nanny Rosy was from Mangalore and I remember her making this fish curry which was so spicy and giving me some to taste. Over the years I developed a love for spicy food and for her delicious fish curry ofcoruse. When  life brought me thousands of miles away to Spain I always remembered Rosys fish curry. Thanks to technology I was reunited with her daughter Elsie ( Rosy had passed away) and she gave me the recipe of her mums fish curry. Today I share this with you. God Bless you Elsie and Rosy I am sure you are watching me from beyond.  Please use fish like mackerel, sardines, trout etc,. They have much more flavour. If you really prefer white fish, you can use that too.


500 grams of mackerel , or fish of your choice, clean and cut the fish, sprinkle salt, turmeric powder and red chilli powder on it and keep it aside for 1 hour.

1 teaspoon of cumin seeds

2 teaspoons of coriander seeds

1 teaspoon of black mustard seeds

10 black peppercorns, 2 dried red chillies

1 pinch each of fenugreek seeds and carom seeds

Heat the above spices gently and once heated ( not roasted) remove from heat and cool

100 grams of chopped onion

2-3 cloves of garlic

3-4 teaspoons of tamarind pulp ( to make tamarind pulp soak a small lump of tamarind in 1/4 cup  warm water for an hour. Mush with fingertips, discard any seeds and fibre and there you have your pulp)

Blend the heated spices in a blender ( I used my Magic Bullet) , then the chopped onion, garlic, tamarind pulp and blend to a paste.


100 grams chopped onion, 2 green chillies 2″ piece ginger, chopped, salt to taste , 6 tablespoons oil, 1 cup coconut milk, 1 cup of water, lemon juice if needed

Heat the oil in a wide pan, add the chopped onion, green chillies and ginger with some salt. Cook for 5 minutes till onion is soft. Add the blended paste and cook for 5 minutes or till the oil floats on top. Add the coconut milk and the water and bring to a boil. Add the fish with its juices and cook for 5 minutes after it comes to a boil. Do not overcook or fish will get hard and dry. Check seasoning, add salt and lemon juice to taste.

Best served with boiled basmati rice-


Mangalorean fish curry




Posted in Gluten Free, Healthy Options, Low Cost, Magic Bullet, Recipes with videos, Something's Fishy, Uncategorized | Leave a comment


Corona Chicken CurryDon’t let the title scare you ! This recipe was created at the start of Spains lockdown. A lot has been said about how good certain spices are good for our immunity system. This is a simple, easy recipe for both beginners and the experienced. It requires very basic ingredients which most kitchens have. The blend of turmeric, cumin and a variety of peppers makes this recipe both delicious and healthy. The chicken can be substituted by vegetables and I will tell you how. I used chicken with bones but this can be done with boneless chicken too.

Lets all smile, be positive , keep ourselves busy and show empathy. So , shall we cook?


1 kilo of chicken thighs, cut into pieces, skin off

2 medium sized potatoes, skin off and cubed

1 large onion, chopped

2″ piece ginger, finely chopped

6 cloves of garlic , chopped

4 green chilles, 3 tomatoes, 4 black peppercorns, 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds all blended smooth ( I used my magic bullet)

1 cup or more of coriander leaves, chopped

1 heaped teaspoon of turmeric  powder

Salt and red chilli powder to taste

2 cups of water, depending on how much curry you want


Heat 6 tablespoons of oil in a big wide pot ( I used a wok. I like to use wide pots as the chicken cooks quickly and evenly). Add the chopped onion, ginger and garlic add some salt and cook till the onions are mushy. While doing this being done you can blend the tomatoes. Once the onions are mushy , you can add your chicken pieces and cook them for about 20 minutes covered. The chicken will release its juices and cook a bit. Once 20 minutes have passed, uncover and cook till chicken is dry. Add the turmeric powder and red chilli powder ( if you want it spicy) .Add a bit more of salt and then add the blended tomatoes and the potatoes. Cook till the tomatoes are done. How do you know? The tomatoes will reduce and you can see the oil separated from the tomatoes. Now you can add some water and bring it to a boil, and cook till the potatoes are done.

Add the coriander leaves at the end.


If using chicken breast, cube it and add it with the potatoes, that way it wont get dry .

If using vegetables. chop them and add them at the stage you add the potates.

If using fish, omit potates and add the fish after the tomatoes have been cooked.


Posted in Chicken, Gluten Free, Healthy Options, Low Cost, Magic Bullet, Nitu´s Spicy Delights, Uncategorized | 2 Comments


This recipe originates from Pakistan and its a popular street food there. I first saw the recipe on several blogs and was truly fascinated by it. The original concept  to marinate , steam and then deep fry a whole chicken tickled my  tastebuds with curiosity. I searched for various recipes and then ofcourse, decided to create my own, ofcourse inspired by various versions online. So.. this is the Nitu Didi version of Chargha Chicken.  I have omitted the deep frying and also some ingredients , replacing them with my own.

Hope you enjoy this as much as I did !


1 whole chicken, weighing around 1.5 kilos.  slit through the backbone and flattened, you can also use legs and thighs if you want.

3 tablespoons of greek yogurt ( if unavailable, please use hung yogurt , to hang the yogurt just put it in a muslin cloth and leave it so the water drains out.

3 tablespoons of ginger garlic paste

1 teaspoon of red chilli powder or more if you like it spicy

2 tablespoons  of cumin seeds. 2 tablespoons of coriander seeds. 8 black pepper corns, roasted together and ground into a powder

1 tablespoon of chaat masala

1 tablespoon of black salt

Normal salt to taste


Mix the spices and ginger garlic paste with the spices . Wash the chicken , I remove the skin and made gashes all over. Pat the chicken dry  ( very important) and then i apply the paste all over it, rubbing it with my fingers so the whole chicken has the spicy paste on it.

Marinate the chicken in a covered container overnight. You can marinate it for less time, but overnight works best.

Next day, preheat the oven to 220 degrees for 15 minutes. Transfer your chicken to an oven proof dish or tray and be prepared to be taken over by the most amazing fragrance once its put into the oven. Cook on high heat for about 30 minutes on each side.

I cut some potatoes into semi thick slices and salted and pepper them and sprinkled sunflower oil over them and then layed my chicken over the bed of potatoes.


An egg is added to the yogurt mixture. The chicken is steamed or semi cooked in the oven and then deep fried in a hot pan with oil till crispy.

My way or their way, this chicken is amazing ! Do let me know!chargha madechargha raw





Posted in Chicken, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Uncategorized | 2 Comments


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

2 eggs

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.


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

chocolate cake

Posted in A Piece of Cake???, Floury Matter, Uncategorized | Leave a comment


This is a savory spiced healthy crepe (chilla) that can be eaten for breakast, snack or even a light dinner. These oat crepes are easy to make and can be adapted to one´s own tastebuds. I served this with a tangy homemade spicy tomato chutney, but you can serve it with any chutney of your choice. These keep well in the fridge for a few days and can be also frozen. Making a batch seems like a good idea. So shall we start?


1 cup of oats, ground into a smooth powder ( i used my magic bullet)

1/2 cup of white yogurt

1/4 cup of water or as needed

1/4 cup of finely chopped onions (jains can omit this)

1 tablespoon of grated ginger (jains can omit this)

1/4 teaspoon of cumin seeds

Salt , black pepper and red chilli powder to taste

Chopped green chillies and coriander leaves

Oil as needed


Mix  the powdered oats with the yogurt and all the rest of the ingredients.Make into a semi thin consistency adding enough water. Let it not be too watery. Leave to rest for half an hour . Heat a non stick gridle, pancake or dosa pan. Add a few drops of oil to it and spread ( i use a silicon brush). Add a huge serving spoon of this batter and spread it gently to form a thin round. Cook on one side , covered, (it will take about a minute on low heat ) then carefully flip and cook on the other. Drizzle oil on the sides to make it crisy.


4 red tomatoes, chopped

1/2 onion chopped fine ( jains can omit this)

1 teaspoon each of black mustard seeds , cumin seeds, whole coriander seeds, a few curry leaves

1 /2 teaspoon each of black pepper and turmeric

2 tablespoons of sugar, or to taste

3 tablespoons of tomato paste

3 tabespoons of oil


Heat the oil in a pan. Add the mustard seeds and let them splutter for 15 seconds, then add the coriander and cumin seeds. Let splutter for another 15 seconds. Then add the onion and sautee on low heat till transparent. Add the spices, and then the chopped tomatoes and cook till the tomatoes and soft and you can see the oil separating. Add tomato paste, sugar and salt to taste . Check and correct seasoning. Add chopped green chillies and coriander leaves .


The tomato chutney can be made and stored in an airtight container for a week or more. To make it last longer you can  add some white vinegar and more oil. You can use olive oil.

For vegan recipe, replace yogurt with lactose free milk and a little lemon juice


Oats are among the healthiest grains on earth.

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

Studies show that oats and oatmeal have many health benefits.

These include weight loss, lower blood sugar levels and a reduced risk of heart disease.



Posted in Breakfast, Crepes, Everything Vegetarian, Floury Matter, Gluten Free, Healthy Options, Jain recipes, Low Cost, Magic Bullet, Sauces and Chutneys, Uncategorized | Leave a comment


13307306_1075718165826964_5928793093034416513_n (1)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!


Posted in Everything Vegetarian, Floury Matter, Fusion, Gluten Free, Low Cost, Uncategorized, Veg Starters, Vegan | 2 Comments


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.


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.


Posted in Chicken, Ideas for meals, Low Cost, Pasta, Quick Recipes, Uncategorized | 3 Comments