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 nitudidi@outlook.com



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


  • 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



This has got to be one of the lightest, tastiest cakes I have ever tried. The picture was taken from a slice that was saved for someone to eat. I just could not resist clicking the pic and asking for the foolproof recipe. If any of you do make it, a better pic would be so appreciated. For all the celiacs out there, you will simply love this rich, moist cake.


6 room temperature eggs, separated

1 teaspoon of good vanilla essence

140 grams of powdered sugar ( just put the sugar in the blender or MAGIC BULLET and powder it for a few seconds)

100 ml milk, (or low fat milk)

20 grams of cornstarch or custard powder

60 grams of rice flour

250 grams of mascarpone cheese

200 grams of cream cheese (philadelphia works wonderfully)

1 teaspoon of lemon or lime juice

Wax paper as needed

METHOD: Heat the oven to 150 deg. Mix the cream and mascarpone cheese, milk and vanilla and heat over a double boiler till heated well but not boiled. Cool thorougly. Sift the flour and add to the cooled cheese mixture. Add the egg yolks and mix well. Add the lime/lemon juice. Beat the eggwhites till stiff with the powdered sugar. Add this meringue to the cheese mixture and fold in carefully. Line a tin with wax paper and pir the mixture into it carefully. Place the tin into a bigger tin filled with water make sure the water does not overflow after placing the tin in it. Bake for an hour. Do not open the oven to check cake for an hour. After an hour check to see if an inserted toothpick comes out clean (it will). Cool the cake, slice and bite into a taste of heaven!!!

NITU DIDI TIP: You can flavour this cake with some orange essence instead of lemon. This cake tastes delicious when eaten cold, so cool in the refrigerator. Can be also served as a pudding, it is so light and moist.

Posted in A Piece of Cake???, Crack an egg???, Gluten Free, Magic Bullet | Tagged , , , , | Leave a comment



There are not many snacks you can make with canned tuna. I think canned tuna is useful when you need to turn out something quick and delicious. Believe me there are many people who are hooked onto deep fried food and this is a perfect snack to give into your cravings and desires. They turned out a tad bit too oily for my liking but that can be rectified by frying them at the right temperature. Since canned tuna contains a lot of moisture, care has to be taken while wrapping the samosas ofcourse. I will give you step by step instructions on how to get the best results.
Canned tuna
Samosa wrappers, i used spring roll wrappers
a pinch of salt to taste
chopped coriander leaves and green chillies to taste
Nitu Didi curry powder to taste
Red chilli powder to taste
Dry mango powder to taste, if available
Oil for deep frying
Put the canned tuna in a colander (strainer) gently. Once the liquid is all drained, place is on various layers of paper kitchen towels and pat it gently trying to remove more liquid. Place in a bowl and mash. Add all the other ingredients. Mix well, taste and correct seasoning. Cut the samosa/spring roll wrappers and fold the samosas. If you dont know how to shape samosas you can also make them into rolls. For that you can see my spring roll video

Heat the oil and deep fry the samosas. Drain on paper towels. Serve with chutney of your choice.
To avoid the samosas from getting soggy and the wrapper melting. Make a few and deep fry them or place them in the freezer to harden a bit and then deep fry.

Posted in Fusion, Indochinese, Low Cost, Made in China, Recipes with videos, Snacks, Something's Fishy | Tagged | Leave a comment



Chicken soup for my soul and body… Thats what this one dish meal is all about. A wholesome non fatty chicken stock full of vegetables and rice. Inspired by the singaporean chicken and rice dish, i have taken my creation a notch further adding healthy vegetables to the chicken stock. I added vegetables that my family loves to eat so there is no wastage! This stock can be made in quantity and frozen too. You can also add noodles to the stock and make chicken noodle soup! Its amazing what can be done with a few chicken pieces and veggies! Nursing a cold? Need to eat light? This is a no oil recipe so its light on your digestive system too!
3 chicken legs and thighs, skin and fat removed
4 litres of water
2″ piece ginger, bruised so the flavour comes out
1 whole onion
250 grams of white radish, cut into chunks
1 large stock of celery
1 leek, washed well and halved
10 portobello or white mushrooms, washed well and halved
2 carrots, washed and halved
1 piece of cabbage, do not cut it
salt to taste
white pepper
3 handfuls of rice
soya sauce and sesame oil to taste
Put the water to boil and once its boiled add the chicken pieces into it carefully. Bring it to a boil again and remove all the froth that forms. I use a strainer to do this. Keep on removing it till there is no froth left. Boil the chicken for ten minutes and then add salt and all all the vegetables. Boil for an hour. Remove the stock from the heat. Remove the leeks, cabbage, celery and onion and discard. Keep the rest of the vegetables to serve. Remove the chicken and debone it.  Heat the stock and add the rice and cook till the rice is done. Add soya sauce, white pepper and a few drops of sesame oil to taste.
To serve, spoon the soup and rice in a bowl. Add the vegetables  of your choice and chicken. Serve with red chilli sauce.
For red chilli sauce recipe SEE HERE

Posted in Chicken, Fusion, Gluten Free, Healthy Options, Indochinese, Low Cost, Magic Bullet, Rice is Nice, Soups-hot and cold | Tagged | Leave a comment



There is nothing like a warm bowl of soup on a cold wintry day. This recipe has been sent to me by Visha Vasnani of Tenerife. Thank you so much Visha. Mushrooms are low in calorie because of their water content. This soup can be made to your own taste by altering the texture and ingredients. Makes an excellent starter for a party of even as a one dish meal with a light side dish.
250 grams of white button mushrooms, washed well and chopped into quarters OR 1 can of mushrooms
1 medium sized potato, peeled and chopped
1/2 cup of leeks , chopped ( i used the white part)
1/2 vegetable stock cube
2-3 cups of water
salt and pepper to taste
Milk or cream, can use skimmed milk
In a pan add the mushrooms, potato, leeks, water and stock cube and put it to cook till the potatoes are done. Cool and blend in a blender till pureed. Strain it and put it into another pot. Heat gently , taste and correct seasoning. Add milk or cream and heat . Serve hot with croutons or a bit of sauteed mushrooms for garnish and chopped parsley leaves.

Posted in Everything Vegetarian, Healthy Options, Jain recipes, Low Cost, Magic Bullet, NO OIL RECIPES, Quick Recipes, Soups-hot and cold, Veg Starters | Tagged , , , , | Leave a comment



Parathas make an excellent snack, side or breakfast dish. One can make parathas with a variety of filling, both healthy, unhealthy, sweet and savoury. Its now winter in Spain and our vegetable shops have spring onions in abundance. I decided to make some parathas with them, not knowing how they would taste. Well…. tasting is believing…so get your rolling pins out and try this amazing recipe!
The spring onions I have used are normal ones ( here we get chinese ones too), they need to be washed, pat dry and then finely chopped and wrapped in a kitchen towel to remove all their moisture.
1 cup of finely chopped spring onions
2 cups of whole wheat flour
1 teaspoon of salt
1/2 teaspoon of black pepper
Oil as needed (you can use cooking or olive oil or even butter or ghee)
Put the flour in a bowl and add the salt and pepper to it. Make a soft pliable dough using warm water and knead the dough for at least 10 minutes till very elastic and pliable. Keep aside covered for 10 minutes. Heat an iron gridle on medium heat. Make equal balls out of the dough. Roll each ball into a flat round disc . Take one rolled disc and spread it with some spring onions. Cover it with another dough disc and seal it all around by pressing with your fingers gently. Sprinkle some dough on both sides and roll it out a bit more so that it evens out. Brush one side with oil or butter and put it to cook on the gridle. When browned on one side turn it around and cook on the other brusing it with oil. Once both sides are cooked, it is ready to be served and eaten.
This is best eaten with a pickle or a chutney.

Posted in Breakfast, Crepes, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Low Cost | Tagged , , , | Leave a comment



Saag paneer is a real favourite desi restaurant dish. I know soo many people who just love this. I have published umpteen ways to make this recipe and today here is one more version! Talk about confusion! This is an easy recipe made in an instant with a can of ready to heat and eat saag! I usually never believe in canned or ready made pastes, but there is always an exception. This can of saag tastes as good as the real thing! So…. just add some paneer, boiled potatoes, sauteed chicken or lamb to have your favourite saag dish.
Paneer made out of 2 litres of milk , can be homemade or store bought, watch my video on how to make soft and delicious paneer at home
1 onion, chopped fine
4 cloves of garlic chopped
1″ piece ginger chopped
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli powder
2 tablespoons of oil
5 tablespoons of ready to eat saag
1/2 cup of water
Heat the oil in a pan and first add the chopped garlic and sautee till it starts changing colour. Then add the ginger and sautee for a few seconds, and then the onion. Cook the onions till they are transparent and then add the ready to eat saag. Cook it for half a minute and add the paneer which you have cut into pieces. Add the spices and the water and bring to a boil. Serve with naan, rotis or parathas.
Simply delicious and easy to make.
If you do not feel like chopping garlic , ginger and onions, just heat the saag and add the paneer to it.
What is canned saag?
Canned saag is a mixture of mustard leaves, spinach leaves and green chillies. It is a typical panjabi dish to be eaten with makki di roti (which are rotis made from cornmeal flour).
The mustard leaves give this a very tangy and strongish flavour which gives this dish its distinctive taste.

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Indian Restaurant Dishes, Recipes with videos | Tagged , , | Leave a comment