SEMOLINA AND OAT PANCAKES (EGGLESS)

Posted on October 2, 2012 by nituchugani

These semolina pancakes are amazingly tasty, healthy and loved by all! I just made them as an experiment and served it to my friends and then loved them! They are so easy to make and can be made with a variety of ingredients…. Eggless ofcourse 🙂
They even taste yummy cold…serve them with chutney, sauce, a curry, or some marmalade…
INGREDIENTS:
8 tablespoons of wheat semolina/sooji/cream of wheat
4 heaped tablespoons of oat flour, just grind the oats in the blender ( i used my amazing bullet)
100 grams of white yogurt/curd/dahi
100 ml appox of water
1/2 teaspoon of salt or to taste
1 teaspoon of cumin seeds
a little chopped green chillies
a little chopped coriander leaves
1 tablespoon of cooking oil plus more for cooking
1 teaspoon of fruit salt/eno
METHOD:
Mix the semolina, oat flour, yogurt, salt, cumin seeds, green chillies, coriander leaves and cooking oil with the water well and see that its all well mixed. Leave it for an hour (this step is optional but i feel it just improves the texture of the pancakes ). Before you want to make them heat a non stick frying pan well and add a few drops of oil in it. Add the fruit salt to the semolina mixture and mix well. Take a large serving spoon of the mixture and put into the hot pan. Spread it a bit with the back of the spoon to shape a circle. Cover and cook on one side and then carefully flip over and cook on the other side till both sides are brown. You can drizzle some oil or ghee on it to make it crispy!
NITU DIDI TIPS:
You can add some grated vegetables to this such as onion,. carrots, capsicum, cabbage, cauliflower, ginger etc
You can make it into a thinner crepe/dosa type by not making it so thick
You can add rice flour to it instead of oats if you dont have oats
If the mixture does not seem to cook or it breaks dont panic..add some more oat flour, white flour or rice flour. Be patient…it will turn out… if i can make it so can you 🙂
HEALTH BENEFITS OF OATS
Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.

Posted in Crepes, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Jain recipes, Low Cost, Magic Bullet, Quick Recipes, Tupperware Food, Veg Starters | Tagged , , , , , , | 7 Comments

AACHARI TOFU (BEAN CURD MADE IN PICKLED SAUCE)

Posted on October 1, 2012 by nituchugani

I was inspired by the recipe of “aachari paneer” from the ashirwaad aata page on facebook and decided to add my two cents to their recipe by making it with tofu AND trying to make it with less oil. This is the result as you can see.. a light sauce thats not floating in oil or butter, so ideal for daily intake! We cannot eat oily, spicy food floating in ghee/butter/oil on a daily basis right?
Tofu is bean curd and is so versatile..it can be pan fried, cooked, sauteed, curried, deep fried and i can go on and on. Its lighter than paneer (home made cottage cheese) and a good source of protein.
This recipe contains no tomato paste, no strong spices
INGREDIENTS:
300 grams of tofu, cubed
1 cup of chopped fresh red tomatoes
3 cloves of garlic
1 cm piece ginger
1 red chilli  (fresh or dry)
1/2 teaspoon of nigella seeds (kalonji)
1/2 teaspoon of fennel seeds (saunf)
1 tablespoon of cooking oil
1 tablespoon of the oil from any pickle you have
a pinch of Nitu Didi pure turmeric powder
1/2 cup of water
2 tablespoons of chopped coriander leaves
salt to taste
METHOD:
If your tofu is packed in liquid please remove it from its packaging and wrap it in a cloth kitchen towel for about 6-8 hours so that all the moisture is removed from it. You will actually have a damp kitchen towel!! Cube the tofu and keep aside.
Lets make this lovely sauce with natural ingredients.
In a blender ( i used my amazing bullet)  put the tomatoes, ginger garlic and red chilli and grind to a smooth paste.
Heat the cooking oil in a non stick pan and sautee this paste with a pinch of salt on medium heat till it shrinks in volume and you can see a bit of the oil… this ensures the paste is well cooked. Add the oil from the pickle.  Add the spices and give it a toss. Add the tofu and the coriander leaves and the water and let it all come to a boil till you have the consistency you desire.
Serve hot.
NITU DIDI TIP: If you want more gravy add some more water.
For Jain recipe please omit the ginger garlic
If you dont like tofu you can make this with paneer, or mixed vegetables or even mushrooms, seitan, mockduck etc.
If you want it more spicy add some hot red chilli powder
If you want a more restaurant type look please add some butter or ghee to this recipe.
Serve this with rotis or parathas
HEALTH BENEFITS OF TOFU:
Studies suggest that high intake of soy-based products also prevents breast cancer, osteoporosis and cardiovascular diseases.

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Indian Restaurant Dishes, Jain recipes, Low Cost, Magic Bullet, Pickles, Quick Recipes, Vegan | Tagged , , , , , , , | 4 Comments

QUICK HEALTHY VEGETABLE FRIED RICE WITH EGG

Posted on September 30, 2012 by nituchugani

I made this vegetable fried rice in less than 10 minutes!! Ofcourse i already had some left over boiled basmati rice in the fridge from the day before so it made it much easier. Next time you are boiling rice , boil a bit more and store it in the fridge and you can make this quick fried rice. I used pre packaged frozen vegetables but you can use fresh vegetables also. What i liked about the flavor of this rice is the suble taste of grated ginger and the variety of vegetables. The taste was amazing. I also feel basmati rice gives this rice a different kind of taste. Its more like the fried rice served in the chinese restaurants in India where they use fragrant rice to cook fried rice. Dont use an expensive brand of basmati rice as then the rice turns out a bit too fragrant!! For those of you who live in Spain,. i used the basmati rice we get in Lidl…its good…cheap and good 🙂
INGREDIENTS FOR ONE TUPPERWARE:
1 cup of refrigerated day before boiled rice, a refrigerated rice gives the best results
1 cup of mixed frozen vegetables OR freshly cut vegetables of your choice, thawed
1 teaspoon of finely grated ginger
a pinch of white pepper
a few drops of white vinegar
1 egg, optional
1 teaspoon of a good quality soya sauce
spring onions to garnish ( i did not have)
1 teaspoon of oil

METHOD:
Heat the oil in a non stick frying pan and when heated add the vegetables which have been thawed. I used a packet that has green beans, carrots, peas, another kind of bean, and some artichokes. Let it soften a bit on low flame and then add the ginger and cover the pan for a minute. Please do not over cook the vegetables, they have to be crunchy. Add the salt, pepper and then the rice. Break the rice if it has any lumps.Add the egg and then with a fork mix it gently so the egg cooks. I say gently because the rice should not break. Cover it for another minute for the egg to cook nicely. Lastly add the soya sauce and spring onions and mix again. Check if rice is well heated. If not cover for another minute. Serve hot with a chinese dish of your choice or on its own. Makes a lovely meal for tupperwares and also a main meal or a side dish.
NITU DIDI TIP: if you are watching your cholesterol you can just add the white of the egg
JAINS :  please omit the ginger and the egg ofcourse 🙂
HEALTH BENEFITS OF EGG
Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple [Source: USDA]. In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain.

Posted in Crack an egg???, Fusion, Gluten Free, Healthy Options, Jain recipes, Low Cost, Made in China, Quick Recipes, Rice is Nice, Tupperware Food | Tagged , , , | 4 Comments

SOYA BEAN CURD (TOFU)BURGERS WITH SAUTEED ASPARAGUS

Posted on September 28, 2012 by nituchugani

These healthy burgers are perfect for all tofu lovers, vegans and vegetarians and the calorie concious.
I use chinese tofu which is easily available, and if you like tofu but cant seem to get it easily please watch my homemade tofu recipe on youtube.
I always say you must remove the tofu from the packet , drain it and then keep it preferable overnight wrapped well in a kitchen towel overnight or for a few hours in the fridge. This way the towel absorbs all the moisture from the tofu. This makes the tofu firmer and easier to cook, sautee or grate.
Lets get on with the recipe
INGREDIENTS FOR ABOUT 15 SMALL BURGERS
1 block of tofu, 400 grams… thats what i get in my city, grated
1/2 cup of ground oats
1/4 cup each of fried onions, chopped spring onions,
1/4 cup of minced tinned mushrooms
a few green chillies chopped
a handful of chopped green coriander leaves
salt to taste
a big pinch of black pepper
juice of half a lime
1 teaspoon powdered cumin seeds
a little olive oil for pan frying
METHOD:
Mix the grated tofu with all of the above ingredients except the oil and let it rest for a few hours. The mixture will harden a bit. Shape into burger patties (if the mixture is still a bit soggy add some more oat flour). Heat some oil in a non stick frying pan and shallow fry these burgers till brown on both sides. I served them with grilled asparagus. Just chop some fresh asparagus and grill it with olive oil and sprinkle some salt.
HEALTH BENEFITS OF TOFU:
The health benefits of tofu as a meat substitute are numerous. Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer. Other major health benefits of tofu compared to meat include making middle-aged bones stronger and delaying the ravages of age. Tofu has been found to be a great source of calcium and vitamin E as well. Tofu or soybean curd is produced by grinding soybeans to form a milk-like substance, which is then compressed and left to coagulate. After the mass has dried into a gelatinous solid, it is cut into palm-sized cubes. Since soybean is cheap and abundant, but rich in protein, the popularly known benefit of tofu is that of being the “poor man’s protein.”

For a Jain recipe please omit the onions

How to make tofu at home

Posted in Everything Vegetarian, Fusion, Healthy Options, Ideas for meals, Jain recipes, Low Cost, Made in China, Quick Recipes, Recipes with videos, Veg Starters, Vegan | Tagged , , , , , | 4 Comments

FISH PAKORAS/DESI BATTERED FISH

Posted on September 27, 2012 by nituchugani

These delicately spiced fish pakoras make an excellent snack for parties, starters with your drinks or a side dish with your lentils.
My recipe is also gluten free for those of who who have an allergy to gluten. This recipe is quite mild in flavor so to spice it up you can add chillis and more spices such as garam masala, more ginger garlic etc. The paprika is to give a natural color so if you dont have it or dont like paprika just omit it. It comes with a video tutorial so you can see the texture of the batter.
I used boneless perch but you can use any fish of your choice. You can even make the recipe with chicken, prawns, paneer, tofu, vegetables, mock duck etc…..
If you dont find baby onions in vinegar just use 2 tablespoons of ordinary vinegar
INGREDIENTS:
350 grams of boneless fish , cubed
1 heaped tablespoon of thick yogurt, cream cheese or greek yogurt
3 cloves of garlic
1″ piece ginger
a little coriander leaves
2 tablespoons Nitu Didi color free tandoori spice powder
1/2  tablespoon of Nitu Didi spanish paprika powder
salt to taste
4 small baby onions in vinegar, optional
4 tablespoons of vinegar in which the onions were soaking
3 tablespoons of gram flour (besan)
3 tablespoons of cornstarch
sparkling water as needed
Oil for deep frying
METHOD:
In a blender add the yogurt/cream cheese, ginger garlic,. coriander leaves, baby onions, and green chillies if you want it spicy and blend it. Put this mixture into the fish and add Nitu Didi tandoori spice mix and paprika and some salt. Add the vinegar and mix it well. If you can leave the fish to marinate in this for a few hours it will be perfect. Heat the oil for deep frying. Add the gram flour and cornstarch to the fish and add some sparkling water taking care not to add too much. I added a bit more in the video and then corrected it. Put each piece of fish carefully into the hot oil and deep fry till reddish brown and crispy turning them.
Serve with chutney of your choice.
NITU DIDI TIP: I added a bit too much of paprika in the video… please add less
If you dont get pickled onions or dont use them at home dont fret…a little of pickle will do the magic
If you dont have cornstarch a little rice flour will do the trick but i think rice flour makes it a bit oilier.
If the oil is not hot enough your pakoras will turn oily.
For the vegetarian version or jain version please omit ginger garlic and onions.
HERE IS THE VIDEO TUTORIAL

Posted in Floury Matter, Fusion, Gluten Free, Indian Restaurant Dishes, Magic Bullet, Recipes with videos, Something's Fishy | Tagged , , , | 6 Comments

BUTTER CHICKEN RESTAURANT STYLE (VERSION 2)

Posted on September 26, 2012 by nituchugani

One of the most common dishes in “desi” restaurants Makhani Murg or Butter Chicken is a favourite. There are many ways to make this on the internet and each version is different. This tangy sweet tomato sauce can be made in advance and frozen too. Then its just a matter of putting the dish together which takes no time. Many people add almond or cashewnut powder to this but then it makes it similar to chicken tikka masala. Sometimes dont you walk into a restaurant and feel all the red gravies taste the same? Here in Spain its common…well this one will taste different i can assure you !! I did not add any cream because i was very generous with the butter, but you can add cream just before serving.
I will teach you this recipe step by step
INGREDIENTS FOR 2
350 grams of boneless chicken breast cubed
2 tablespoons of yogurt
1 tablespoon of chopped ginger
1 tablespoon of chopped garlic
1 green chilli (optional)
1 tablespoon of Nitu Didi color free tandoori spice mix
salt to taste
METHOD:
Put the yogurt, ginger garlicand green chilli in a blender and pulse. I used my amazing bullet. Add this to the chicken cubes with the spice powder and salt and marinate for 6-8 hours or overnight.
THE SAUCE:
This sauce can be made in advance and frozen or even a day before and refrigerated.
3 cloves of garlic , finely chopped
1″ piece ginger, finely chopped
2 cups of tomato paste ( i used ready made,….in spain we call it tomate frito)
3 tablespoons of tomato ketchup
1 tablespoon of kasuri methi (dried fenugreek leaves )
2 green chillies
a little chopped green coriander
1 tablespoon garam masala powder (please see my youtube video on how to make garam masala)
salt to taste
10 tablespoons of butter!!! (well..it IS butter chicken….right????)
1/2 cup of milk
cream for garnish (which i did not use…. i just fainted with the amount of butter)!!!!
ginger juliennes and chopped green chillies for garnish
METHOD:
For the sauce:
Melt half the butter in a pan and add the garlic and sautee for about 15 seconds and then add the ginger…we do this because the garlic takes longer to cook. Sautee for another 15 seconds and then add the garam masala and just give it a quick stir and quickly add the tomato paste (else the garam masala will burn) and then add the tomato paste and the ketchup, kasuri methi and cook. Let this cool and blend in the blender with the milk. This is your sauce. Taste and correct seasoning. If you like it a little sweeter you can add some honey or sugar.
TO FINISH THE DISH:
Heat the remaining butter in a non stick pan and when its starting to melt add the chicken and increase the heat. Let the chicken cook quickly and then add the sauce and cook till the sauce is bubbling and chicken is done.
TO GIVE A RESTAURANT TOUCH:
Once the chicken is nearly done hold each piece over the gas flame to give it a tandoori flavor.
You want a richer sauce? Add cream instead of milk and garnish it with cream also
You want a hotter butter chicken? Add chilli powder
You want a redder butter chicken? Add red food coloring
You want a vegetarian dish? Substitute the chicken for paneer or vegetables of your choice
You want a butter chicken that has a glaze? Add more butter in the end….
FOR JAIN RECIPE: make a vegetarian version with paneer without the ginger garlic,….everything is possible!!!!!

Posted in Chicken, Indian Restaurant Dishes, Magic Bullet, Nitu´s Spicy Delights | Tagged , , | 5 Comments

CRISPY CHINESE WONTONS (CHICKEN AND VEG)

Posted on September 25, 2012 by nituchugani

This is my 400th recipe on my blog and i feel a real sense of achievement. I am so grateful to all my followers, and those who have helped me come so far. I would never be where i am today if all of you did not follow me. To celebrate this achievement i am posting a much asked for recipe from all of you. Crispy chinese chicken wontons!
I will also give you the vegetarian version for the filling. I made this with ready made wonton wrappers.
INGREDIENTS:
250 grams of minced chicken, i used chicken breast
1 teaspoon of minced ginger and garlic paste
1 teaspoon of dark soya sauce
a pinch of white pepper
1 teaspoon of sesame oil
1 teaspoon of chinese rice wine (optional) My halaal followers please use a little vinegar instead
1/4 cup of shredded cabbage
2 tablespoons of spring onions
Wonton wrappers as needed (bought from the asian supermarkets)
Oil for deep frying
METHOD
I minced my chicken at home in my amazing bullet. I had my butcher cut the breast for me into small pieces and i put them bit by bit into my bullet and minced them. This way you have a fat free mince and its not too watery. If you buy ready made minced chicken please see that its not watery.
Marinate the mince in all the above ingredients and keep it for a few hours.
Take the wonton wrappers and put a small amount of minced chicken in it and bring up the edges. Use a mixture of white flour and water paste to seal it. Keep it them in a greased plate (grease the plate with oil) and cover, Make up all the wontons in the same way and then deep fry them in medium oil till golden brown. If you fry them in very hot oil they will brown quickly and the chicken will not mince.
FOR THE CHILLI DIP:
Soya sauce, a little sugar, a little vinegar, some minced ginger, some chopped green chillies and sesame oil
Mix this all together and leave it for about half an hour
Serve with the wontons
FOR THE VEGETARIAN FILLING:
minced tofu, little soya sauce, sesame oil, chilli sauce, white pepper, spring onions, chopped cabbage…
Mix all together and fill the wontons

inquiries about the amazing bullet: cookingwithnitu@gmail.com

Posted in Chicken, Everything Vegetarian, Floury Matter, Fusion, Made in China, Magic Bullet | Tagged , , | 2 Comments

CHEESE FILLED POTATO ROLLS

Posted on September 23, 2012 by nituchugani

Simple recipe to serve “aloo tikkis” in a different way.. If you are gluten intolerant you can add some cornstarch to your boiled potato mixture. You can use any cheese of your choice, i just cut up sliced cheese into small squares and used that with a little chopped green chilli. This makes an excellent snack for cheese lovers. This has to be fried and served immediately as its best when the cheese is oozy and melty. You can also stuff it with other vegetables, minced meat etc. No you cannot put it in the oven instead of deep frying..it wont have the same crispiness or golden appearance.
INGREDIENTS:
This makes about 4 rolls
1 cup of boiled potatoes, mashed
1 good pinch of Nitu Didi cumin seeds
1 good pinch of Nitu Didi lemon pepper
1/2 cup of breadcrumbs or grated bread or 1 -1.5 tablespoons of cornflour
2 tablespoons of finely chopped coriander leaves
salt to taste and green chillies chopped if you want
cheese slices or grated cheese chopped
oil for deep frying
METHOD:
Add all the ingredients to the mashed potatoes except for the cheese. The dough should be non sticky . Heat the oil to test the dough. Put a small ball of the potato dough into the hot oil. If it does not break up your dough is perfect. If it does please add some more bread crumbs or cornflour or you can even add some semolina/sooji/cream of wheat.
Take a bit of potato dough in your greased palm and flatten it. Add a small piece of cheese and then bring together the edges of the potato mash mixture and shape into a roll using a little pressure. See that there are no cracks in the roll. If you find a crack try and cover it with some more potato mash. If there is a crack the cheese will ooze out while frying and your oil will get messy.
Make all the rolls this way and deep fry them in hot oil till golden and crispy.
If you follow my instructions you will not fail in making these lovely cheesy oozy rolls
You can serve with any sauce or chutney but do serve them hot!!
NITU DIDI TIP: the texture of the potato mash dough is the TRICK… this depends on the quality of the potatoes.
Greasing your palms will make the task of shaping the rolls easier.

Posted in Everything Vegetarian, Jain recipes, Low Cost, Quick Recipes, Veg Starters | 4 Comments

CHOCOLATE CAKE SANDWICH

Posted on September 22, 2012 by nituchugani

This really has no recipe..its just an idea that i had to make something different and cute and easy ofcoruse!!
Its just a fun thing to do with chocolate cake baked in a loaf tin…
STEPS:
Bake a chocolate cake from any of the recipes i have…eggless etc… bake it in a loaf tin….
Cool it completely and when cool cut it into slices
Using a cookie cutter cut some shapes… i used heart shapes because i love hearts
Sandwich them with any filling..could be a jam, or nutella or peanut butter or  a ganache…etc
I filled them with a chocolate ganache which i made this way
100 grams of chocolate bar ( i used milk chocolate)
50 ml of thick cream
1 tablespoon of butter
Melt the chocolate bar in a double boiler (a double boiler is done like this: take a pan and fill it with water. Place another pan ontop of it and put the chocolate bar pieces in it). Put the pan to heat on the fire and the chocolate bar will melt slowly. When fully melted add the cream and the butter and mix well.
Let it cool and it can be used to ice cakes , or as a frosting or as i used it now to sandwich these lovely chocolate hearts 🙂

For chocolate cake recipes please go to my eggless or a piece of cake folder

HEALTH BENEFITS OF CHOCOLATE

Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:

  • Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
  • Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Posted in A Piece of Cake???, Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Jain recipes | Tagged , , , , | 6 Comments

MISSI PARATHAS

Posted on September 21, 2012 by nituchugani

I dont know if this happens with you , but in my home sometimes the left overs are just not wanted. I crack my brains trying to think of what to do with left over daal, potatoes desi style and even batter. I try to cook enough food that theres no left overs but sometimes it just cant be helped. So today lets make something out of left over daal…You need a little thickish daal for this recipe. I have used left over yellow makhani daal but you can use any kind of daal. Just make sure the daal is thick. If you want to try this recipe and dont have left over daal dont worry…just boil some daal (lentils) with turmeric powder and add salt. Then heat up some ghee/butter and add some chopped garlic and ginger and then the daal and let it all simmer. Now that you have your daal..shall we make some lovely missi parathas out of it? Missi parathas are best eaten for breakfast in india with pickle , or tea or/and a bowl of yogurt.
Oh yes and this recipe comes with a bilingual video tutorial!
INGREDIENTS:
1 cup of left over daal (lentils), just run it through the blender to get it nice and smooth
2 big serving spoons of whole wheat flour, or as needed..it depends on the consistency of the daal
a little chopped coriander leaves
a pinch of cumin seeds
salt to taste
butter for spreading
METHOD:
Put the smooth lentils in a bowl and add the cumin seeds and chopped coriander and then the whole wheat flour and a bit of salt. You can also add freshly chopped green chillies, red chilli powder etc. Make a dough just with the daal trying not to add water. In the video i had to add a bit of water. Keep the dough aside for ten minutes. Heat an iron gridle/tawa or frying pan. Make balls from the dough and flatten. Roll into a round not too thin or too thick (please watch the video) and cook on the gridle till brown and done. Add a knob of butter to the paratha. Make all the parathas the same way and serve.
NITU DIDI TIP:
if you have any left over vegetables you can put them into the blender and make parathas out of them too!!
For Jain recipes dont add any chopped onions, ginger and garlic to this recipe

VIDEO ON HOW TO MAKE THESE PARATHAS

 

Posted in Everything Vegetarian, Floury Matter, Indian Restaurant Dishes, Jain recipes, Lentils, Low Cost, Recipes with videos, Veg Starters, Vegan | Tagged , , , | Leave a comment