HALWA POORI

Posted on August 29, 2012 by nituchugani

 

Halwa poori is a popular indian breakfast in many homes. I have never made it as its too rich in caloric content. My friend Sheela Samtani was kind enough to send me her recipe tho the pic has been taken from the internet.
The halwa can be made from whole wheat or white flour (maida) and the same goes for the pooris.
FOR THE HALWA
2.5 glasses of sugar
1.5 glass of water
a pinch of Nitu Didi pure spanish saffron
200 grams of butter
1.5 cups of white or whole wheat flour (maida or atta)
FOR THE POORIS
1 cup of white or whole wheat flour
salt and pepper to taste
water to make a dough
oil for deep frying
METHOD:
Put the sugar and water with the pinch of Nitu Didi saffron to boil and once it comes to a boil take it off the heat.
In another pan melt the butter slowly and add the 1.5 cups of white or whole wheat flour and cook till the flour browns a bit on low heat. This will take about 20-30 minutes and then slowly add the sugar syrup and cook till thick.
Serve with pooris
FOR THE POORIS
Make a dough with the flour , salt pepper and water. Keep the dough covered for about half an hour. Make small balls of the dough and then roll them into rounds (not too thin) about .25 cm thick. If its too thin they wont puff up. Heat the oil for deep frying.
Put a tiny round ball to test the heat of the oil . If it rises to the top means the oil is of the right temperature. If it browns too quickly means the oil is too hot, wait and let it cool a bit. Put each round one by one and let it fluff up and fry on both sides. Drain well and serve with the pooris.

Posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Ideas for meals, Jain recipes, Saffron, Veg Starters, Vegan | Tagged | 3 Comments

CURRIED TOFU

Posted on August 28, 2012 by nituchugani

An easy way to make a vegetarian/vegan curry! With a few ingredients you can make this delicious curry in a hurry. I made it with tofu but you can use anything you wish. The main thing is the sauce.
INGREDIENTS:
200 grams of tofu, cubed
1 small onion cut into small pieces
1/2 cup of home made desi tomato paste (see my recipe)
1 teaspoon of nitu didi curry powder
salt to taste
coconut milk if u like, i did not put
1 teaspoon lemon juice
red chilli flakes if you like it spicy
2 tablespoons of cooking oil
1 cup of water
METHOD:
To make tofu at home please have a look at my soya milk and tofu recipes.
Heat the oil in a pan and add the onion and sautee till slightly browned. Immediately add the curry powder and half the water  and let it boil till the whole mixture gets mushy. Add the red chilli flakes and the tomato paste and cook for half a minute, Then add the tofu and the rest of the water and bring to a boil. Lastly add the coconut milk if you wish and the lemon juice. Check and correct seasoning.
Serve hot with boiled white rice or noodles.

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Low Cost, Made in China, Recipes with videos, Spices, Vegan | Tagged , , | 2 Comments

HOME MADE TOMATO PASTE FOR DESI FOOD

Posted on August 28, 2012 by nituchugani

This is a basic tomato sauce made at home to enrich your desi food . I always use the term “tomato paste or puree” in my recipes and it usually refers to ready made store bought tomato paste. Well now i have been making my own home made “desi” type tomato paste to enrich and give our “desi” home made the restaurant like taste. This paste can be frozen into small containers and used for all your lovely desi dishes. The advantage of making this is that its also color and preservative free. Whenever you see tomatoes in season and cheap just buy a whole lot and make up this paste.
The picture is taken from the internet.
INGREDIENTS:
1 kilo chopped red tomatoes
1 tablespoon of ginger garlic paste (to make ginger garlic paste please watch the video on magic bullet)
a little salt to taste
4 tablespoons of butter or ghee or olive oil
1 tablespoon of sugar (optional) can also use honey or brown sugar
METHOD:
Heat the butter/ghee/olive oil in a saucepan and add the ginger garlic paste and sautee for half a minute or less (do not let it brown) and then add the tomatoes and all the rest of the ingredients and cook till the tomates are soft and mashed up. Take off the heat and let it cool. Puree the tomatoes and store in an airtight container and use as required.

For Jains please omit the ginger garlic

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Jain recipes, Low Cost, Magic Bullet, Quick Recipes, Sauces and Chutneys, Vegan | Tagged , | 3 Comments

CHICKEN NAAN

Posted on August 27, 2012 by nituchugani

Naans stuffed with chicken mince. A meal on its own if you feel like something light or a nice way to use up left over naan dough. had a cooking workshop and taught naans and had a whole lot of dough left over. Naan dough can be refrigerated or frozen. You can fill the naans with any filling of your choice. boiled mashed vegetables, coconut and raisins, cheese etc. I have a video tutorial on youtube showing how to make stuffed naans. I had some chicken breast marinated in ginger garlic paste and decided to stuff the naans with this. My chicken was cut into cubes so i minced it in my amazing bullet.
For the naan recipe :
1 envelope (7 grams) of dry yeast
500 grams of white flour
1 teaspoon of sugar
1 teaspoon of salt
1 small cup of warm water
plain white yogurt (curds) as needed to make the dough, i used about 200 grams

FOR THE CHICKEN FILLING
chicken breast, cut into small pieces
ginger garlic paste
garam masala
coriander and mint leaves
a little onion
green chillies and salt to taste
METHOD:
Put the chicken pieces a bit by bit in the food processor and mince it. Add all the ingredients and mince it till its a very fine paste.
To make the naans
Put the yeast in a bowl with the sugar and a little warm water and leave it to rise for ten minutes. When its frothy add the white flour and the salt and make a dough with the yogurt. Knead the dough well till nice and elastic and cover the bowl with a plastic bag and place it in a warm place to rise. This should take a few hours. Once its doubled in size punch it down and make small balls and leave it again to rise for about half an hour.
Using some dry flour now roll each ball into a flat round,. Place some filling in one of the rounds and spread with a spoon or wet palms leaving just a bit of the edges free. Cover with the other rolled out naan and press gently. Roll a bit to even it out and place on a hot gridle or frying pan and cook on both sides. Smear with butter and serve
To watch my naan video

:

 

Posted in Chicken, Floury Matter, Indian Restaurant Dishes, Magic Bullet, Nitu´s Spicy Delights, Recipes with videos | Tagged , , , | 4 Comments

SINDHI/DESI STYLE AUBERGINE/EGGPLANT (VANGAR BASAR)

Posted on August 26, 2012 by nituchugani

I know so many of you love aubergine(eggplant/baingan) and nothing makes me happier than to create a few recipes which make all of you happy. This recipe has been inspired by a typical Sindhi recipe called “vangar basar” which translated means aubergines in onions. This recipe is full of vitamins and goodness. We sindhis usually eat it with “khichdi” which is a bland lentil and rice concoction. I learnt to eat this vegetable in my paternal aunts home in Mumbai and she would make it wonderfully. When i went back to HongKong i tried to create the same taste and it was impossible. I then gradually learnt that the onions in india are of a differnt quality and cook quickly. I have now adapted the recipe but i still cant get that same taste which  i remember my aunt would create. The beautiful thing about this recipe is you can make it spicy, with or without spices and its good for pregnant women and also when you breast feed.
Aubergines/eggplants are a rich source of vitamins B-1, B-6 and B-3 are abundant in eggplant. It also has a lot of dietary fibre so its a good vegetable to eat. In this particular recipe i have peeled my eggplants to give it a different look, but you can make it with the peel on , the taste is the same with or without the peel.
INGREDIENTS.:
400 grams of eggplant/aubergine, peeled and finely cubed
200 grams of onions, cubed (try using the small red variety)
100 grams of red tomatoes, chopped
1 tablespoon of chopped ginger
a few chopped green chillies(if breastfeeding or pregnant, please avoid…think of little baby!!!)
1/2 teaspoon each of cumin and coriander powder and pure turmeric powder( i did not put)
salt to taste
2 tablespoons of cooking oil or less if you want
a handful of chopped coriander leaves
METHOD:
Ok… i will write the way my aunt used to make it and then the way i have adapted the recipe to try and recreate her style because of the quality of onions available here in Spain. What my aunt would do is take a heavy bottomed pot and add the oil and then a layer of onions, aubergine, tomatoes, sprinkle salt and the spices. Add the ginger , green chillies and coriander leaves and cover the pot with a tight lid and cook it on low heat till the aubergines and onions were soft. It would take around 15-20 minutes. She would then open the lid, give it a good stir and cook till the water had evaporated and serve.
Now….when i would do this i could taste the rawness of the onions..So…this is how i make it
I heat the oil in a heavy bottomed pot and then add the ginger and let it sizzle for a few seconds and add the onions and the salt. Adding salt to the onions helps them to sweat removing extra moisture and cook quickly. Once they are soft i add the pealed aubergine and the spices (which i did not put) and the green chillies, tomatoes and coriander leaves. I cover the pot and let it cook on slow heat till everything is well mashed.
This is best eaten with “khichdi”….

For jain recipe omit the onions and ginger
Do enjoy!!

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Jain recipes, Low Cost, Quick Recipes, Vegan | 4 Comments

SALAD WITH FRUITY BALSAMIC DRESSING

Posted on August 24, 2012 by nituchugani

This salad is an explosion of flavors and textures. It is purely vegetarian and vegan and full of vitamins. Almond nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals; the kind of well-balanced food ensure protection against diseases and cancers.
Avocado has natural oils and tomatoes and grapefruit are rich in vitamin C. Lettuce of any kind is good for your whole welbeing so this salad is very high in nutritional value. You can always play around with the ingredients adding and subtracting what you like and what you dont.
The dressing is again another healthy option. Extra virgin spanish olive oil with all its goodness combined with balsamic vinegar. This salad is pure healthy goodness in itself. Be it a starter or a meal on its own, if you want something healthy look no further.
I learnt this dressing in a cooking workshop which i attended thanks to Soy Vital Spain which is a leading distributor for dry fruits. I am ever so grateful to them for teaching me such lovely recipes.
This is what i have put in my salad
INGREDIENTS:
1 head of curly endive lettuce or any lettuce of your choice
1 pink grapefruit
1 tomato
1 avocado
a handful of caramelised nuts ( i used almonds)
DRESSING:
10 tablespoons of extra virgin spanish olive oil
4 tablespoons of balsamic vinegar
juice of 1 lime
5 tablespoons of strawberry jam
salt to taste
METHOD:
Wash and drain the lettuce well. Chop all the other ingredients for the salad and arrange in a platter.
To make the dressing. Put the extra virgin spanish olive oil in a bowl and add the vinegar and lemon juice and whisk very well with a whisk till creamy and thick. Add salt and the strawberry jam.
Pour over the salad. Sprinkle with caramelised nuts
Serve immediately
To make caramelised nuts:

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Jain recipes, Quick Recipes, Salads, Veg Starters, Vegan | 2 Comments

ALMONDS IN CARAMEL

Posted on August 23, 2012 by nituchugani

These caramelised nuts are delicious on their own or as an ingredient for icecreams and cookies. These can be made and stored in a container, they can be crushed slightly or into a fine powder and used. I will be sharing some of the recipes to use these nuts with.
I learnt how to make these perfectly in a cooking workshop which i attended in valencia by Soy Vital, prime distributors of dry fruits.
They came out perfectly and its easy 🙂
INGREDIENTS:
1 cup of whole peeled unroasted almonds, or any nuts of your choice (please use the same cup for the rest of the ingredients)
1/2 cup of white sugar
1/4 cup of water
a pinch of salt
a little oil to grease the tray you are going to put the nuts on
METHOD:
Put the sugar and water to boil in a pan. When you see it bubbling away after 3 minutes add the almonds and continue to cook till you see the water evaporating and the sugar crystalising. Continue to stir carefully and you will see the sugar changing color and melting. Continue stirring untill the whole mixture is a light caramel brown color. Pour it into a greased tray and try to separate them with a fork. Put your pan to soak in hot water so you can clean it properly. Leave the nuts to cool. Once cooled they will separate easily. If you want to make crocanti just put them into a blender and powder them to the consistency you like.
Here is a picture of the powdered nuts which you can use as icecream toppings or in cookies

Here is another way of making them

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Magic Bullet, NO OIL RECIPES, Quick Recipes, Vegan | 7 Comments

SIMPLE 30 MIN MEAL (GREEN LENTILS AND CHICKEN)

Posted on August 22, 2012 by nituchugani

I actually made this meal in about 30 minutes. It is a meal for one person. A real typical indian meal of lentils and chicken with some rotis. The roti dough i already had in the fridge! But the lentils and chicken was cooked in a little over 30 minutes. You can make many meals in 30 minutes with a little pre-prepared ingredients from the fridge.
The lentils are made with fenugreek leaves giving it a distinctive flavor and the chicken is my own adaptation from a typical sindhi recipe flavored with cardamom “phote men chicken”
Some hints :
always have some ginger garlic paste ready in a container in the fridge
chopped tomatoes keep for two three days in the fridge too
frozen coriander leaves are a boon , i always have some in the freezer
So now shall we start cooking ????
INGREDIENTS FOR THE LENTILS:(this makes about 2 bowls of lentils )
1 cup of whole green lentils soaked for two hours
1/2 chopped onion
1 tablespoon ginger garlic paste
1 chopped tomato
a few curry leaves
1 teaspoon of whole cumin seeds
a pinch of asafoetida, i did not put
a pinch of Nitu Didi pure turmeric powder
salt to taste
green chillies, chopped coriander leaves
1 tablespoon of oil
1 tablespoon of dried fenugreek leaves (kasuri methi)
INGREDIENTS FOR THE CHICKEN: (this is enough for one person)
200 grams of boneless chicken breast, cubed
1 red tomato chopped fine
1 tablespoon of grated ginger
a few curry leaves
salt to taste
a pinch of turmeric and black pepper powder
1/2 teaspoon or more of cardamom powder
chopped green chillies and coriander leaves
1 tablespoon of oil
HOW TO PROCEED:
Put the soaked lentils with 2 cups(or less depends on what consistency you want your lentils) of water into a pressure cook and cook for about 8 whistles OR ten minutes after coming to pressure. While this is happening lets make the tempering for the lentils. Heat oil in a pan and add the asafoetida, let it cook for a few seconds and then we add the cumin seeds and let them splutter and then the curry leaves and the ginger garlic paste. Cook till the paste starts changing color and immediately add the chopped onions and some salt. Cook till the onions start changing color and add the tomatoes and the fenugreek leaves, Cook till mashed and add the green chillies and coriander leaves. By now your lentils should be ready. Add them to this with the water remaining in the cooker and bring everything to a good boil so the flavours blend. Serve hot with a squeeze of lime.
While the tempering is being made you can also start with the chicken.
Heat oil in a pan and add the curry leaves and grated ginger. Cook till ginger starts changing color and add the chopped green chillies and tomatoes. Add the salt, turmeric, the black pepper and cook till tomatoes are all mushy. Add the cubed chicken and cook on high fire till chicken gets cooked. Add a little water if you want some gravy. Lastly add the cardamom powder and the coriander leaves.
Serve hot
While all this is being made you can make two or three rotis.
I managed to make this all in half an hour and i am sure you can tooo!!!!
Good luck!!

Posted in Fusion, Healthy Options, Ideas for meals, Low Cost, Nitu´s Spicy Delights, Quick Recipes | 4 Comments

COCKTAIL PANEER (FRESH CHEESE)TIKKA

Posted on August 20, 2012 by nituchugani

My son loves paneer and he asked me to make him some grilled paneer. I quickly thought of this recipe and put the marinated paneer cubes into small toothpicks together with some cubed onions. Paneer is the indian word for fresh cheese. I make mine at home and it turns out delicious. Do watch my video tutorial on how to make home made fresh cheese (paneer) which tastes really good and is made without any preservatives. This recipe is nice for a starter in a party as you can serve it easily as the cheese is skewered onto toothpicks. Its an easy dish to make and can be marinated and prepared a day before and then just grilled and ready to serve. If you want you can even grill it before hand and then just heat it up in the microwave or keep it to heat in the oven. You can also make it colorful by adding green capsicum ( my son does not like so i did not put). You can even use satay sticks and add more veggies like mushrooms, tofu etc.
INGREDIENTS:
Paneer made out of 2 litres of milk, cubed
1 white onion cubed
a little cubed green capsicum , if you like
100 grams of hung yogurt, i just hung the yogurt for 10 minutes..not too long
1 tablespoon of ginger garlic paste
salt to taste
1 tablespoon of Nitu Didi tanduri spice powder
1/2 teaspoon of Nitu Didi chilli powder
a little oil for grilling the paneer
satay sticks or toothpicks
METHOD:
Mix the hung yogurt with salt and the tandoori spice powder. Add the ginger garlic paste. Marinate the cubed paneer, the onions and capsicum in this marinade. If its a bit dry you can add some lemon juice ( i did not, but that all depends on the consistency of the yogurt).  Marinate for two hours. Skewer the paneer cubes alternating with onions and capsicum into toothpicks or satay sticks. Heat oil in a pan till hot and then grill the sticks till paneer is nice and toasted on both sides.
Serve as a snack!!

For jain recipe just omit the ginger garlic
NITU DIDI TIP: this can also be made with meat, fish or prawns , any kind of veggie etc.
How to make paneer???

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Indian Restaurant Dishes, Jain recipes, Low Cost, Nitu´s Spicy Delights, Paneer, Quick Recipes, Recipes with videos, Veg Starters | 4 Comments

JALAPEÑO PEPPERS FILLED WITH CHEESE

Posted on August 17, 2012 by nituchugani

This sure is one favorite snack…or at least one of mine! I love to order them when i eat out and never realised that one day i would make them.
My dear friend Paco Herrero brought me some fresh jalapeño peppers and told me how he had made some stuffed with cream cheese and fresh coriander.
His recipe was simple : stuff them, dip them in beaten egg, flour, beaten egg and breadcrumbs and deep fry.
I was as always thinking of my “vegetarian” followers… and thought “why egg”?????
So…here is my eggless version which turned out awesome… non oily and just amazing
They can be also filled with cheddar cheese
INGREDIENTS:
12 jalapeño peppers, red and green or either
2 big potatoes, boiled and mashed
coriander leaves, chopped
cream cheese
breadcrumbs
oil for frying
salt to taste
METHOD:
Wash and pat dry the peppers. Make a slit using a knife lengthwise keeping the stem intact. Mix the cream cheese with some coriander leaves and stuff it into each pepper.
Mix the mashed potatoes with a little coriander leaves and salt. Make sure they are well mashed. Take a small amount of mashed potato in your palm and flatten it, if the potato mixture is sticky apply some oil to your palms to make this easier. Place the pepper in and fold and press and cover the pepper with the potato mixture. Roll well in breadcrumbs. Make all the peppers this way. Make sure they are well rolled in breadcrumbs or while frying the cheese will ooze out. Heat the oil till well heated and fry each pepper till golden brown. Drain on a kitchen towel to remove any excess oil and serve with sauce of your choice.
NITU DIDI TIP: if you dont want to coat them in mashed potatoes you can also coat them in a thick paste of white flour and water or… in beaten egg and breadcrumbs…but this is how i did it

Posted in Everything Vegetarian, Fusion, Jain recipes, Low Cost, Nitu´s Spicy Delights, Quick Recipes, Veg Starters | Tagged , , , , | 2 Comments