MANGALOREAN FISH CURRY

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.

INGREDIENTS

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.

FOR THE CURRY

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-

FOR THE YOUTUBE VIDE0

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 CURRY

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?

INGREDIENTS:

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

METHOD

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.

OPTIONS:

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

CHARGHA CHICKEN

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 !

INGREDIENTS :

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

METHOD:

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.

NITU DIDI TIP :
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.

ORIGINAL RECIPE VERSION :

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

EASY PEASY CHOCOLATE CAKE

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.

INGREDIENTS:

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

METHOD:

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

chocolate cake

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

SPICED OATS CREPES (CHILLA)

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?

INGREDIENTS :

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

METHOD:

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.

TOMATO CHUTNEY

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

METHOD:

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 .

NITU DIDI TIP :

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

THE BENEFITS OF OATS

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.

 

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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

EGGLESS POTATO OMLETTE (SPANISH TORTILLA DE PATATA)

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).

INGREDIENTS:

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)

METHOD:

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

FIVE MINUTE CHICKEN ALFREDO WITH VEGGIES AND PASTA

This is a real favourite with my family and an easy one pot dish. Its quick and nourishing at the same time.

INGREDIENTS:

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

METHOD:

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.

CHICKEN ALFREDO WITH VEGGIES N PASTA

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

CHEESY CHICKEN TIKKA

 

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.

INGREDIENTS:

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

METHOD:

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.

CHEESY CHICKEN TIKKA

Posted in Chicken, Fusion, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Low Cost, Nitu´s Spicy Delights, Uncategorized | Tagged , , | 2 Comments

HEALTHY SALMON BIRYANI

Salmon is a popular fish in Europe and recommended by doctors as part of our diet. Today I bring you a quick, healthy biryani. One associates biryani as a real rich dish full of nuts and ghee, but it doesnt have to be that way. I made this dish on the spur of the momento and I was amazed at how delicious it was! The salmon can be substituted for any type of fish, prawns, chicken or even vegetables.

INGREDIENTS:

500 grams of salmon fillet, cut into cubes

150 grams of White natural yogurt

2″ piece of ginger, 6-8 cloves of garlic and a few Green chillies, 1 cup of coriander leaves

Blend the ginger, garlic, Green chillies, coriander leaves and yogurt into a paste. Add salt to taste . Marinate the salmon in this paste for about an hour.

Meanwhile, grind 2 onions with 1″ piece ginger, 4 cloves of garlic into a paste.

Heat 2-3 tablespoons of olive oil in a non stick skillet ( I used my ceramic pan) and fry the ground onion paste till well done (you will know its well done when it changes color and the oil separates from the paste. its very important that the paste is well cooked ). Then add 1 cup of tomato paste to this paste and mix well ( in spain we call this tomate frito). add some turmeric powder, chilli flakes and 2 tablespoons of home made garam masala to this. Cook till it nearly starts to stick and then add the marinated salmon with all the marinade. Check salt and correct. Cook covered till the salmon is cooked.

Meanwhile boil 3 cups of washed basmati rice with a few bay leaves and cloves till about 80% cooked. Drain and then layer the biryani. Take a thick bottomed pot and start with a layer of rice, followed by a layer of salmon with the sauce, repeat this step till all the salmon is used up and you have a layer of rice on the top. Sprinkle coriander leaves and some mint leaves and cook on slow heat covered till thoroughly heated through.

Serve  it with a salad if you wish. It was so delicous and flavourful we did not need anything with it.

NITU DIDI TIP : for a richer biryani you can add nuts, raisins, etc. Ghee can be added in abundance instead of oil to make the masala. This is a fantastic way to eat salmon or any kind of fish and makes an excellent party dish or a one dish dinner. You can also use left over boiled rice to make this. There are no rules to cooking this , it all depends on how busy you are.

SALMON BIRYANI

Posted in Healthy Options, Ideas for meals, Indian Restaurant Dishes, Rice is Nice, Uncategorized | Tagged , , , , | 2 Comments

15 MINUTE DHABA STYLE CHICKEN

dhaba chicken

“Dhabas” are small eaterys which are all over the highways in India. They are known for their distinctive style of cooking and people make it a point to stop by them and eat their signature dishes.

Such is my dish for today. A simple chicken made in a record time of  15 mintues (if you have all the simple ingredients, which I am sure any household will). So..,.lets start the timer!

INGREDIENTS:

1 kilo of chicken, cut into pieces ( i used thighs and legs)

1 whole pod of garlic

2″ piece ginger

1 cup of wáter

5 tablespoons of oil or ghee ( i used less oil, thats why you dont see the oil floating)

1 teaspoon each of turmeric, coriander, cumin, red chilli, garam masala powder

salt to taste

3 chopped tomatoes

coriander leaves , chopped green chillies and ginger slices

1 potato, peeled and diced

METHOD:

Heat the oil in a pot and then add the washed chicken pieces. Add the salt and let the chicken cook on high flame till all the wáter dries up. Meanwhile grind the garlic and the ginger with the wáter to a fine paste ( I used my magic bullet) and add it to the chicken. Add the spices and potatoes and cook till you see the oil floating. Add the chopped tomatoes and cook till the tomatoes are all soft. By now the chicken and potatoes should be cooked. Add the coriander leaves, green chillies and chopped ginger and serve.

You will be amazed by how delicious this is !

Posted in Chicken, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Low Cost | Leave a comment