SAVORY SEMOLINA CAKES (SOOJI KA CHILLA) OR RAWA DOSA

Posted on November 19, 2012 by nituchugani

These semolina cakes (something similar to rawa dosa) is what i taught in my cooking workshop. They make excellent an excellent breakfast, snack or even a  light dinner. You can add finely chopped vegetables to the batter, or have them plain or even stuff them with anything. I tried stuffing them with grated cheese and they were yummy! The batter can be kept for about 2 days so it even makes it convenient to make up extra. You need a good non stick ceramic pan or a crepe pan for the best results.
INGREDIENTS:
1 cup of fine semolina
1 cup (use the same cup for measurement) of white natural yogurt
1/2 cup or more of water
1/2 teaspoon each of cumin and nigella seeds(black onion seeds/kalonji)
2 tablespoons of finely chopped onions
1 chopped green chilli
1/2 teaspoon of grated ginger
2 tablespoons of chopped green coriander leaves
1 tablespoon of chopped mint leaves
a bit of finely chopped vegetables if you wish, i added canned corn but you can add shredded carrots, cabbage, etc
a little rice flour if needed
salt to taste
cooking oil as needed
METHOD:
Mix the fine semolina with the yogurt, the water and all the other ingredients. The mixture should not be too thin. Let the batter rest for about an hour. After that check it and if its too runny you can add a bit of flour. What i do is i try to make one cake and if it breaks i then add some rice, white or gram flour.
How to make the cakes? Heat a few drops of oil in your non stick pan and with a pastry brush or using a small piece of tissue spread the oil and then put a big serving spoonful of batter in the pan. Spread it a bit with the back of a spoon to make a neat round and let it cook on one side and then flip over carefully and cook on the other side. If it breaks dont panic. Just add some flour to the batter and proceed.
Serve with chutney of your choice

In my cooking workshop one of my students told me to add some sesame seeds to this..we did and it tasted awesome 🙂
WHICH SEMOLINA IS BEST FOR THIS???
HEALTH BENEFITS OF SEMOLINA
This low-fat, high carbohydrate food offers a lot of energy along with a variety of other nutrients, including lots of protein and several important minerals as well as vitamins E and B. It is low in cholesterol and sodium and fairly high in fibre and can be safely incorporated into a well-balanced diet.

For Jain recipes just omit the onions and ginger and for vegans you can substitute the yogurt for soya yogurt or soya milk and a little lemonjuice.

© Nitu Chugani

Posted in Crepes, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Ideas for meals, Jain recipes, Low Cost, Quick Recipes, Tupperware Food, Veg Starters, Vegan | Leave a comment

METHI MALAI TIKKA

Posted on November 17, 2012 by nituchugani

 

My fascination and fixation for tikkas will never leave me. Tikka literally means small pieces, so be it fish, meat ,chicken, paneer or tofu… just “tikka” them! You can marinate them in so many different ways and flavor them with spices, or herbs or just turmeric and ginger garlic. Imagination is all one needs… So…this time i had a tub of cream cheese sitting in the refrigerator and i thought i need to do something with it….. I was in a nearby town recently and made a tikka for my freind Mercedes and i wanted to make it home and share the recipe with all of you because it turned out really wonderful, or so they said. So…i put on my thinking cap and got an idea!!!
Methi Malai Tikka is what i wanted to call it…. so out with my amazing bullet…a few ingredients..and i had a lovely tikka for lunch…with 2 rotis 🙂
INGREDIENTS:
250 grams of cubed chicken breast
1 heaped tablespoon of cream cheese
1 tablespoon of lemon juice
1 teaspoon of dried kasuri methi (dried fenugreek leaves)
4 green chillies or less, i like my food hot hot hot!!!
1 tablespoon of ginger garlic paste
1/4 cup of coriander leaves
salt to taste
METHOD:
In a blender ( i used my amazing bullet) add all the ingredients except the chicken and blend.
Marinate the chicken in this overnight and then grill it….
Soo simple…soo healthy and sooo delicious
Do try this out and give me feedback….
KASURI METHI

Posted in Chicken, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Magic Bullet, Quick Recipes | Tagged , , , , | 2 Comments

CALAMARI AND FISH ACHARI

Posted on November 16, 2012 by nituchugani

Restaurant food at home? Why ever not? Aachari is my favorite restaurant dishes…be it meat, chicken, paneer, or even fish..with gravy or in the tandoor… i just love the blend of aniseeds (saunf) and nigella seeds (kalonji). I usually make my own blend of aachari spice but if you dont have the time or ingredients Shan Achari Masala is your next best bet! I had a craving for a nice spicy calamari and thought why not combine some fish and calamari in some spicy marinate and make a seafood platter? Well this is exactly what i did.
Its important to marinate your calamari overnight for best results. I used catfish for this..
Some information on calamari : here in spain we get baby calamari or calamari rings. I bought calamari rings for this but you can even use baby calamari..you need to have it cleaned first and i will try and explain how. You chop off the head and the eyes and keep the tentacles intact (making it easy for grilling) and then remove the skin from it by scraping it off. You can now cut your baby calamari as you wish or if they are really small keep it whole and marinate it.
INGREDIENTS:
250 grams of calamari rings
250 grams of fish, cut into pieces
1 tablespoon of aachari spice powder
a pinch of salt (please remember that calamari is already salty so be careful)
juice of 1 lime
extra red chilli powder if you like it hot hot hot!!
I put in a bit more of nigella and aniseeds ( i just love them)
100 grams of white yogurt
2 tablespoons of finely ground ginger garlic paste
2 tablespoons of olive oil
METHOD:
Combine the yogurt with the ginger garlic paste and the aachari spice powder , red chilli powder and the small pinch of salt and lemon juice. Mix it well. I love extra aniseeds and nigella so i lightly pound those and add it to the marinade. Add the fish and calamari to this mixture and put it in a plastic box , covered and marinate it overnight in the fridge. The next day heat a grill and grill the pieces till done. Serve with a wedge of lemon. Very delicious!!!
Which aachari spice powder is best???

HEALTH BENEFITS OF CALAMARI:

Calamari is a good source of protein and very low in fat.

the calamari and fish in the marinade:

 

Posted in Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Magic Bullet, Something's Fishy | Tagged , , , , | Leave a comment

CHICKEN MADRAS

Posted on November 15, 2012 by nituchugani

Chicken Madras is a very popular dish in most desi restaurants out of India. I searched and researched a lot about this dish as i was asked to teach it in my indian cooking workshop and i had no idea about it because it is not something we make in our indian homes. We make a chicken curry, goan, kerala or even chinese style…but a chicken madras? So…after a lot of thought and hours on google, i came up with my own original take on this dish which soo many people love. I tried it at home and my family loved it so i was ready to teach it to my bunch of eager students!
The main ingredient is a good curry powder…. sounds easy but actually getting a good curry powder is quite a task.
If you do have a curry powder which you love and swear by and cannot find the perfect recipe well here you are 🙂 This curry madras even took me by surprise..it has a very different way of cooking and as one lady in my cooking workshop commented ” i never thought the curry would turn out the way it did”..so…without much ado…lets cook????
INGREDIENTS FOR 1 HUNGRY PERSON:
250 grams of cubed chicken breast
1 onion cubed
3 cloves of garlic
1/2″ pc ginger chopped
2 red tomatoes, or 1/4 cup of tomato puree
1 green chilli (or omit it)
3 curry leaves
Nitu Didi Madras Curry powder about 1-2 tablespoons or to taste
salt to taste
red chilli powder if you want it spicy
butter for cooking if you want a restaurant taste, if not use cooking oil
METHOD:
Marinate the chicken with salt to taste and the madras curry powder , i would add a teaspoon. Boil the onions, ginger garlic and green chilli in a little water till just about soft. Remove and save the waterand blend the onions till smooth. Blend the tomatoes with a little ginger garlic if using fresh tomatoes, if using the ready made canned puree then omit this step.
Heat the butter ina pan and sautee the onion paste with the curry leaves for about 5-6 minutes and then add the tomato puree and sautee till the tomatoes are cooked. Add the madras curry powder ( i would add another 1-1.5 teaspoons) and the red chilli powder if you like it hot. Then add the chicken pieces and cook till the chicken is just about done. Please do not overcook as the chicken tends to get hard and dry. If you need more sauce add the onion stock. Cook for a bit and add coriander leaves.
Its a very different recipe but absolutely delicious.
I also have a recipe on how to make indian restaurant style tomato sauce and you can use that instead of the tomatoes or tomato puree.
Serve with white rice.
To buy Nitu Didi Curry Madras please contact me.
WHICH CURRY POWDER TO BUY?
NITU DIDI TIP: You can make this recipe vegetarian using mixed vegetables, tofu, mockduck, seitan, fish, prawns etc.

Posted in Chicken, Fusion, Indian Restaurant Dishes, Spices | Tagged , , , | 6 Comments

YUMMY CHICKEN STEAK

Posted on November 14, 2012 by nituchugani

 

Another recipe sent to me by Sheena Shahani ! This is a quick cooking, low calorie and delicious way to marinate chicken breast. Please make sure the breast filets are not too thin else the steak will be dry.  It should be marinated at least overnight but 24 hours will give it that lovely flavor. For all my halaal followers please omit the wine.
This marinade can be used for meat chops, paneer, tofu, mockduck, seitan etc.
INGREDIENTS FOR MARINADE:
chopped garlic
grated ginger
coarsley ground black pepper
extra virgin spanish olive oil
honey
barbecue sauce

splash of white wine if you want
salt to taste
chilli sauce if you want it spicy
METHOD:
Combine all the ingredients and marinate your chicken breats or whatever else you want to marinate overnight or for 24 hours.
Heat a grill well and then grill on high heat. Do not overgrill your chicken or meat as it tends to get dry.
WHICH BARBECUE SAUCE TO USE????
NITU DIDI TIP:
Please make a fine paste of the ginger garlic so that the flavors of that is infused with the sauces. I have a video on how to make ginger garlic paste which stores for a long period of time.


Posted in Chicken, Fusion, Gluten Free, Healthy Options, Low Cost, Magic Bullet, Quick Recipes | Tagged , , , | 2 Comments

NON DEEP FRIED CHILLI PANEER OR CHILLI FISH

Posted on November 14, 2012 by nituchugani

Recipe and pic by my dear friend Sheena Shahani. This is a healthy low calorie version of our famous “chilli paneer/tofu/fish/chicken recipe which we all seem to love.

• 500 gm Paneer /nile perch/hammour(Cubed)
• 4 tbsp Corn Flour
• Green chilli diced to taste
• 2 tbsp Tomato Ketchup
• 1 tbsp Chilli Sauce
• 2 tbsp Soya Sauce
• Salt to taste
• Oil for frying
• 1 Green Capsicum (chopped)
• 4 Onions
Spring onions diced for garnishing 
Method
• Coat paneer/fish with corn flour stir fry it in a wok till it become brown.
• In a separate wok, fry onions till brown.
• Cut green chilli into small pieces and add it to fried onion.
• Then put small pieces of capsicum and fry it for sometime.
• Add Fried Paneer /fish to it.
• Then add tomato/chill/soya sauce into wok
• Add salt also and stir it for 3/4 mins
• Chili Paneer /fish is ready. Garnish with cilantro and spring onions. Serve
 Thank you soo much Sheena for the lovely recipe and pic 🙂

NITU DIDI TIP: This can be made without any marination time, so if you have all of a sudden guests it can be made in a jiffy 🙂
Posted in Everything Vegetarian, Healthy Options, Veg Starters, Vegan | Tagged , , , , , , , | 4 Comments

EGGLESS MILK CAKE

Posted on November 12, 2012 by nituchugani

 

 

Its Diwali and my recipe is a bit late but i have been so busy! My daughter does not like mithais (indian traditional sweetmeats) so i made this for her…a simple recipe ….with a “twist”.
INGREDIENTS:
150 grams of softened butter
1 cup of sugar (250 grams)
1.5 cups of flour (use the same cup as you did to measure the sugar)
1 cup of whole fat milk powder
1 teaspoon of vanilla essence or any essence of your choice
1 tablespoon of lemon juice
a pinch of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of whole milk
food coloring to make it decorative
METHOD:
Preheat the oven to 200 and grease a cake pan
Cream the butter till fluffy and then add the sugar and cream it again till its nice and fluffy.
Mix the flour with the milk powder and sift it.
Add it slowly to the butter/sugar mixture alternating with the milk.
Add the salt, lemon juice and the flavoring.
Lastly add the baking soda and baking powder and mix well.
Divide the batter equally into 3 parts and color each part with food color
Pour into the cake pan in different layers or if using a square pan pour each colored batter into a line and bake for about 30-40 minutes till done.
Cut and serve and bite into a lovely cake with a different flavor
WHICH MILK POWDER GIVES THE BEST RESULTS?

Posted in A Piece of Cake???, Eggless Sweet Temptations, Floury Matter, Fusion | Tagged , , , | 19 Comments

MUSHROOM PULLAO

Posted on November 7, 2012 by nituchugani

This is a must for all mushroom lovers. A one dish meal which is nourishing and delicious. I used olive oil to make this and the result was amazing. Its easy to make, can be served in parties instead or an ordinary vegetable biryani and just needs a simple raita or a salad to go with it. I made it really spicy with a lot of spices and red chilli powder, but it can be made with less spices too.
INGREDIENTS FOR TWO:
250 grams of fresh white button mushrooms, cut off the stalk and wash them well under running water and then either slice or quarter them acording to choice. If they are small you can leave them whole.
1 onion chopped fine
1 tablespoon of ginger garlic paste (please watch my amazing bullet video to see how to make ginger garlic paste)
1 cup of basmati rice , soaked in water for 30 minutes
2 cloves, 1 bay leaf, 1/2 ” piece cinnamon
2-3 green chillies
1/4 cup of chopped coriander leaves
1 tablespoon of Nitu Didi garam masala powder
1.5 cups of water (or as needed)
2 tablespoons of olive oil
red chilli powder to taste
salt as needed
METHOD:
In a saucepan heat the olive oil and add the whole spices for a few seconds and then the ginger garlic paste . Cook for half a minute and then add the onions and brown them slowly on medium heat. This is an important step or else your pullao wont get this lovely brown color. Once they are browned add the garam masala, green chillies and the mushrooms and cook till the mushrooms sweat. Once they have released all their moisture and are dry add the red chilli powder, coriander leaves and then the washed and drained basmati rice. Add the water and let the rice cook till done. Check seasoning and serve.
Soo easy…so delicious and soo nourishing
BENEFITS OF MUSHROOMS:
Mushrooms contain 90% water so are low in calorie.
They are a good source of potassium and is said to prevent breast cancer.
Do include mushrooms in your diet.
WHICH BASMATI RICE IS THE BEST?

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Low Cost, Magic Bullet, Quick Recipes, Rice is Nice, Spices, Tupperware Food, Vegan | Tagged , , , | 2 Comments

MOLTEN LAVA CHOCOLATE CAKE

Posted on November 3, 2012 by nituchugani

I never thought i would be able to get this recipe right… It is easy to make and just needs a bit of tact while baking.
Molten Lava Cake is bascially a cake to be served hot from the oven and when u spoon into it a rich chocolate sauce flows out (thats how it got its name…lava). It has a reason for this…i was explaining this to my son…the batter is rich buttery and chocolately wiith very little flour content…so what happens is when it goes into the oven for a short while a crust forms (like a cake) and the inside is moist and unbaked…so when u put your spoon thru it the unbaked delicious chocolatey batter oozes out..thats it… in simple english 🙂
Now… you  have to make sure you get these steps right…
Oven temperature at 200 degrees with the timer on…. the cakes stay no longer than 10 minutes in the oven.
The results are best when the batter is kept for a day in the refrigerator making it perfect for parties and planning your meals .
INGREDIENTS:
100 grams of butter
100 grams of dark chocolate bar (70% cocoa ) , i used Lindt
3 medium eggs
120 grams of castor sugar ( in spain our ordinary sugar is fine enough…if the sugar you get is not fine weigh it and blend it a bit in the blender)
50 grams of sieved flour and a pinch of salt (ordinary white all purpose flour)
METHOD:
Butter your silicon or ramekin moulds.
Melt the chocolate bar over a double boiler (no please dont microwave it) and once melted add the butter and melt. Cool it a bit. Meanwhile lightly beat the eggs and add the sugar. Beat for a bit, then add the melted chocolate and butter mixture and the pinch of salt.- Fold in the flour carefully (to fold in means to mix in gently). Put the batter in the fridge for an hour or overnight. Heat the oven to 200 degrees for five minutes and then put the batter into the butter moulds and bake for 10 minutes till you can see the top done.
NITU DIDI TIP:
The first lava cake did not come out easily out of the mould…it broke but the rest came out easily and when a spoon was put into it the lovely chocolatey sauce oozed out.
Do not overbake…else it will be like a chocolate cake…
They do not rise…so you can fill your moulds to nearly the top.
Serve with icecream, or custard…. or fruit of your choice.
ENJOY!!!
The choice of chocolate you use is very important..

Posted in A Piece of Cake???, Floury Matter | Tagged , , | 4 Comments

SALTED CUPCAKES

Posted on November 1, 2012 by nituchugani

 

My daughter made these salted cupcakes and decorated them with penguins made out of black olives, cream cheese and carrots all by herself from start to finish! Salted cupcakes are a good alternative for those who do not like sweets or a good starter in a party. They can be served cold and with the cream cheese topping or without it. I used simple ingredients and it turned out much better than we expected. Here is the recipe and the guide how to make the penguins and the decorate them.
INGREDIENTS FOR THE CUPCAKES:
This recipe makes 12 cupcakes
280 grams of all purpose white flour (maida)
1 teaspoon of baking powder (15 grams)
1/2 teaspoon of salt
a good dash of black pepper
100 grams of finely chopped ham
140 grams of grated cheddar cheese (we used Kraft Cheddar Cheese Tin)
85 grams of butter, melted and cooled a bit
2 eggs
250 ml of whole or skimmed milk
cream cheese for decorating
METHOD:
Preheat the oven to 180.
Mix the flour, half of the  grated cheese, ham, baking powder, salt and pepper in a big bowl. Lightly beat the eggs , add the milk to the eggs and the butter. Make a well in the flour and pour the egg mixture into it and roughly mix. Do not mix it a lot, just enough till its all mixed. Line a muffin tin with paper cupcake moulds and fill them with this mixture . Top with some grated cheese and bake for about 15 minutes or till done. Cool and proceed to decorate them if you wish.
FOR THE CREAM CHEESE FROSTING:
Leave the cream cheese to get to room temperature and then put it in a piping bag and just pipe it onto the cooled salted cupcakes. We used herb flavored cream cheese
TO MAKE THE CUTE PENGUINS:

KRAFT CHEDDAR CHEESE

Nitu Chugani

Posted in Floury Matter, Fusion | Tagged , , , , , | 6 Comments