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



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.


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


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.


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.


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


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!


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


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



Cookies are easy to make! This all time chocolate cookie is a favourite in my home. What makes it “different” and luxurious is the fact that chocolate bits (not to be confused with chocolate chips) are used in this. You can use the nuts and chocolate of your choice. The cookie is chewy and yet crunchy with that melt in the mouth texture. Its always healthier to bake your own cookies at home instead of buying them. This way you know EXACTLY what your children are eating! I wonder if thats a good idea??? Hmmmm…!!! If you follow my simple instructions you can make this in no time !


115 grams salted butter

150 grams light Brown sugar ( or dark Brown, I used light Brown, it gives the cookie a slightly lighter color)

50 grams White sugar

200 grams of White flour

3/4 teaspoon baking powder

1 large egg, room temperatura

200-300 grams of chopped chocolate of your choice ( i used 200 grams of my all time favourite cadbury dairy milk and 100 grams of milky bar )

100 grams chopped nuts of your choice (optional, I did not use)

1 tablespoon of vanilla essence

1/4 teaspoon salt


Melt the butter in a saucepan over low heat till melted. Take care not to boil the butter, just heat it up til its all liquid. Remove from heat and stir in the Brown and White sugar.  Then heat the oven to 180 degrees. Stir the butter sugar mixture for a minute and then leave it aside. Meanwhile chop the chocolate, nuts and measure out the other ingredients. Keep on stirring the butter and sugar mixture on and off till you get a caramel like consistency. Have patience, this is the only tedious part of the récipe. I sat down on the sofá and stirred it while watching tv. This should take you about 5 minutes ONLY, its totally worth it! Once you have the caramel like consitency you can now proceed. Mix the flour, baking powder and salt together. Add the egg to the caramel mixture and the vanilla essence  and stir it well. Now add the caramel mixture into the flour mixture and just stir it for half a minute. Add the chopped chocolates and nuts but do not over mix. Grease and line a 10″ pie dish with butter paper (grease proof paper ) and pour the cookie mixture in. Bake it till the top is Brown and the cookie is done. To check if the cookie is done, insert a toothpick in, if it comes out clean, the cookie is done.

I served this with home made chocolate sauce and vanilla icecream


200 grams of chopped cadburys milk chocolate

1/2 cup of milk or more, depending on the consistency you want


Bring the milk to boil in a saucepan. Remove it from heat and add the chopped chocolate to it and stir. Put it back on heat till all the chocolate melts. Add more milk if you want a thinner consistency. This sauce will thicken when cooled.

Posted in A Piece of Cake???, Floury Matter, Sinful | Tagged , , , , | 2 Comments



I simply love a good kabab. Its my weakness. I try and create different kinds of kababs playing with flavours each time. Tangdi kabab is a popular dish served in indian restaurants. Succulent melt in the mouth chicken legs are marinated and then roasted in a hot tandoor oven. The result is a tender and yet flavourful juicy bite of chicken. Well, I tried to recreate this amazing kabab for a barbecue party. I decided to use boneless chicken leg and thighs for quicker cooking time and easy eating. My butcher deboned the legs and thighs for me to perfection. Ofcourse not all of you have a wonderful butcher like mine, so you can either buy boneless chicken thigh pieces at your supermarket or make it with the bones.


6 chicken legs and thighs, with the bone or boneless

1 cup of thick white yougurt ( curds, dahi)

3 tablespoons of ginger garlic paste

1 teaspoon of ajwain (caraom seeds)

2 tablespoons of lemon juice

red chilli powder and salt to taste

1 teaspoon of garam masala


Powder the ajwain (carom seeds) in a blender. I used my lovely magic bullet. Keep aside. Mix all the other ingredients with the powdered carom seeds and mix well. Marinate your chicken in this overnight. Next day heat a grill, or barbecue and grill till done and browned. Serve with a salad, chutney or any kind of roti and naan. Its absolutely delish and without a drop of oil! For those who want a restaurant taste can baste it with some melted butter.

Posted in Chicken, Gluten Free, Healthy Options, Indian Restaurant Dishes, Low Cost | Tagged , | 2 Comments



Daal or lentils are a staple food for many vegetarians being a great source of protein plus a somewhat comfort food. It is also a side dish. I like to make daal as its easy, and I always have left overs to give away ! Experimenting with different daals is a lot of fun for me. This recipe is a really different tasting one. I have used Nigella Seeds (kalonji) and whole coriander seeds in my tempering ( tadka).


1/2 cup each of yellow mung lentils ( these are tiny yellow lentils available in most asian supermarkets ) and 1/2 cup of red lentils, soaked  for 3-4 hours

3 tablespoons of oil, ghee or butter ( as your tastebuds wish)

1 teaspoon each of cumin, nigella and whole coriander seeds

1/2 teaspoon of turmeric powder

Slit green chillies, coriander leaves and salt to taste

Red chilli powder for garnish, if you wish


Boil the daal with 3 cups of water till absolutely done. Beat the daal when cooled with a fork or put it in the blender to make it into a thick paste.

Heat the oil, butter or ghee in a pan and add the whole coriander seeds,let it splutter for a few seconds and then add the cumin seeds and let that splutter for a few seconds and lastly add the nigella seeds and immediately pour in the lentils. Add the salt, turmeric powder, green chillies and coriander leaves. Bring to a boil for a few minutes. Check seasoning and serve. You can sprinkle some red chilli powder as garnish. This daal can be the consistency you like, either thick to eat with rotis or thinner to have with rice.

NOTE : Nigella seeds are very good for health and give a really different taste to this daal.

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Lentils, Low Cost, Nitu´s Spicy Delights, Quick Recipes, Spices | Tagged , , , , , | Leave a comment



With the festive season just round the corner, we are going to be busy cooking for loved ones. This eggless nutella cheesecake is a easy dessert which can be made a few days in advance. I actually prepared all the ingredients a day before in my magic bullet with its different jars and cut the preparation time to nearly half. Each ingredient can be powdered and kept in its individual jars with its cover thus saving time and washing up.


280 grams of digestive biscuits, crushed to a fine powder

5 tablespoons of soft butter

400 grams jar of Nutella

1/2 cup of toasted hazlenuts, powdered

450 grams of cream cheese , at room temperature

1/2 cup of sugar, powdered, and a pinch of cinnamon


Mix the powdered biscuits with the butter, cinnamon  and 1 tablespoon of nutella and half of the powdered hazlenuts till the mixture sort of binds together. Use a 9 inch spring form pan and press the biscuit mixture into it well with your finger tips. Refrigerate for an hour while you prepare the cheese filling. Mix the cream cheese with the powdered sugar till well blended and fluffy. Add the nutella and blend well. This must be done by hand or with a food processor. Pour onto the chilled biscuit layer and even out with a spatula. Refrigerate till set (about 4 hours). Sprinkle with the remaining hazlenut powder and serve!


This is an easy peasy recipe. One spends more time in the preparation which can be done beforehand. To buy my magic bullet do email me at



Posted in A Piece of Cake???, Eggless Sweet Temptations, Everything Vegetarian, Jain recipes, Magic Bullet | Tagged | Leave a comment

CHICKEN 69 / 65

  • This chicken has been inspired by the famous Chicken 65 which is a popular snack all over India. I have taken that classic snack a notch further by making it gluten free and also free of all food coloring. Chicken 65 is usually a bright red in color. I also have uploaded a video on youtube of the following but made with white flour. For all you celiacs, you can now taste this wonderful dish. I know one question that will all be in your mind when you read the recipe…Can it be made without deep frying? Well, yes it can, but the taste will be NO WHERE near the real thing. I always believe that one can permit oneself a few treats…So… here is my Chicken 69!
  • 500 grams of chicken fillet, cut into short strips
  • 3 tablespoons of ginger garlic paste
  • 1 tablespoon of ground green chillies, optional
  • 2 large fresh eggs
  • 4 tablespoons of cornstarch/maizena
  • 3 cups of white natural yogurt /curds/dahi
  • salt to taste
  • 1/2 teaspoon of turmeric powder/haldi
  • 2 tablespoons of lemon juice
  • 10 fresh curry leaves
  • 3-4 green chillies chopped into big pieces
  • 1/2 teaspoon of red chilli powder, optional
  • 1/2 cup of chopped coriander leaves
  • Oil for deep frying and tempering
  • Put the chicken strips into a container and add the ginger garlic paste to it. Add some salt, and the green chilli to it if you like. Cover and marinate it overnight for best results or at least 6-8 hours.
  • Next add to this marinated chicken the eggs and the cornstarch. Mix well. It should not look as tho it is too coated with the egg and cornstarch mixture. Heat the oil. Add the strips one by one into the oil and fry till pale golden and just about cooked. Do not brown, or else the dish wont look soo pretty!. Once all the strips have been fried its time for the next step.
  • Mix the yogurt with some salt. red chilli powder, coriander leaves, lemon juice and turmeric powder.  Add the fried chicken strips to it and mix well. Each piece of chicken should have a yogurt coating. If the mixture is too dry you can add a wee bit of water. Leave this yogurt mixture for about 2 hours.
  • For the tempering :
  • Heat about 2-3 tablespoons of oil in a big frying pan on high heat.  Add the curry leaves and the green chillies. Immediately add the yogurt chicken mixture and cook on high heat till heated well. You will see the chicken has a nice glaze. Remove it from the heat and serve immediately. This method of cooking the chicken on high heat ensures that the chicken remains succulent.
  • You can also make this with fish, tofu. paneer or even cauliflower florets. Follow the same proceedure.
  • If you want to make this without deep frying, it wont be the same as the chicken and yogurt will go watery.
  • The original recipe uses white flour but I tried this with cornstarch and it worked better. The chicken is lighter.
Posted in Chicken, Gluten Free, Indian Restaurant Dishes, Low Cost | Tagged , | Leave a comment



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…
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
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.
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