Who doesnt love to make a curry in a hurry? Prawn curry is a real favourite in my family and apart from peeling and cleaning the prawns this curry takes next to no time to make. It is my version of a coconut curry which is non spicy (the spice can be added to your taste with some chilli powder) and very delicious. The thickness of the curry also depends on the individual. If prawns are not to your taste, you can make this curry with fish, vegetables, tofu etc etc.
300 grams of shelled and cleaned prawns, i used fresh prawns and cleaned them myself
1 onion, quartered
5 flakes of garlic
1″ piece ginger
8 curry leaves
1 red tomato
1 cup of thick coconut milk
1 tablespoon of Nitu Didi London fine curry powder
1 tablespoon of Nitu Didi color free tandoori spice powder
1/4 teaspoon of Nitu Didi pure turmeric powder
Water as needed for the curry
Salt to taste
1-2 tablespoons of lemon juice
4 tablespoons of olive oil
Put the onions, ginger garlic and curry leaves in a blender and blend till it all becomes a paste. I used my magic bullet to do this. Heat the oil in a deep saucepan and fry this paste for 10 minutes on medium heat stirring often so that it does not burn. This is a very important step. Once the onion paste has changed a bit of colour and you notice there is no longer the aroma of raw onions that means your paste is cooked. Put the tomato into the blender and blend. Add the spices to the onion paste and sautee for a few seconds. Imediately add the blended tomato and cook further till you see the oil separating from the whole mixture. Add the salt to taste and the coconut milk. Bring the whole mixture to a boil. Taste and correct seasoning adding chilli powder if you want it spicy. Once the mixture comes to a boil and the prawns and cook for 3 minutes till the prawns are just about done. You will know they are cooked as they will change their color. Over cooking prawns tends to make them hard and dry. If you are making this dish and eating it after a few hours i suggest you add the prawns to the sauce just when you want to eat it. Once the prawns are done just sprinkle the lemon juice and garnish with coriander leaves. Serve hot with boiled white rice or noodles.
This curry is very different tasting due to the blend of spices. To buy Nitu Didi curry powder and color free tandoori spice click HERE

Posted in Fusion, Gluten Free, Indian Restaurant Dishes, Indochinese, Magic Bullet, Something's Fishy, Thai | Tagged , , , , | Leave a comment



Okras are a great source of vitamins and fibre and such a versatile vegetable. We Sindhis tend to make this in many different ways. Deep fried , or smothered in green chutney, filled with spices and then sauteed etc etc. I grew up eating okras also known as lady finger or bheendi. If you are making a meat chicken or fish curry adding okra to it retains the flavour of your curry and gives it extra vitamins and fibre. Today I will teach you a very traditional way to make okras from my origin, Sindh.
There are no measurements to this and its basically very simple. You can calculate 150 grams of okra per person.
Tender okras, head and tails cut off and washed and then towel dried
Onions, sliced lengthwise, same quantity as the okra
Potatoes, peeled, washed and cut into wedges, same quantity as okra
a little bit of chopped ginger
a few curry leaves
red capsicum,cubed
1/2 chopped tomato per 150 grams of okra
green chillies, chopped, to taste
1 tablespoon of cooking oil per 150 grams of okra
1 pinch of turmeric
salt to taste
lots of chopped coriander leaves, i used my MAGICAL SCISSORS to do this job in a jiffy!
In a pan heat the oil and add the sliced onions with the ginger and salt to it. Let tgese cook on medium heat stirring them once in a while till they turn a nice beige color, taking care not to brown them. Once they are beige add the potato wedges and the turmeric and cover the pan. Let the potatoes cook slowly. When half cooked add the okra and cook covered till the okra softens slightly. Add the rest of the ingredients and cook till the potatoes, okra and capsicum is done. Garnish with a lot of chopped coriander leaves.
This dish is best eaten with “khichri”. Now many have asked for the recipe of khichri.
1 cup of basmati rice
2 tablespoons of yellow mung daal
2 cardamom pods, crushed slightly
salt to taste
1 tablespoon of butter
Soak the lentils in ample water for a few hours. This is done because the lentils take longer to cook than the rice. Soak the rice for 30 minutes after washing thoroughly. Heat butter in a pan and then add the crushed cardamom pods and then the drained lentils. Give the lentils a stir and then add the drained basmati rice and salt. Add about 1.5 cups of water and cook till the water is absorbed and check if the rice is done. If not, add about 1/4 cup water more and cook. This khichri is good for children and also eaten with papads, yogurt etc.

Posted in Everything Vegetarian, Fusion, Gluten Free, Ideas for meals, Lentils, Low Cost, Rice is Nice, Typical Sindhi Dishes | Tagged | 1 Comment



Today i bring you a healthy recipe sent to me by Ravneet Arora. This vegetarian mousakka is delicous and easy to make. Boiled brown lentils replace the minced meat in a regular mousakka. You can even use cooked soya mince instead of the brown lentils. For my soya mince recipe please click HERE. This recipe has no measurements as its a matter of just putting it all together. Thank you so much Ravneet for your lovely recipe. Pan roasted thinly sliced potatoes, aubergines, mushrooms, garlic, onions and capsicums in olive oil.

Chopped a whole lot of tomatoes, added a carton of tomato puree, and cooked in olive oil alongwith salt, sugar, cinnamon powder and clove powder. Added brown lentils which have been previously soaked and pressured cooked , You can also use canned lentils.

Layered a casserole dish with aubergines, potatoes, mushrooms and garlic, lentil mixture and topped with béchamel sauce. Sprinkled each layer with salt, black pepper powder and oregano.

Topped the sauce with onion slices and capsicums and grated cheese. Baked in a hot oven for 30 mins.

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Lentils, Low Cost | Tagged , , | Leave a comment



Having a basic sauce in the fridge/freezer is a real boon for days when you have no time to cook. I have been asked many a time for an easy , healthy , and yet delicious basic sauce for our desi cooking. This sauce is very versatile because you can enrich it in many ways. I will give you all the options. I made it a healthy way, using olive oil and NO ADDED coloring. Ofcourse this does not look like “restaurant food” but believe me, it tastes very good and just knowing that you are not adding anything artificial to it makes it all the more healthy and good for you. This keeps for a few days in the fridge and freezes wonderfully.
6 red tomatoes, the redder the tomatoes, the redder the sauce
4 cloves of garlic, Jains please omit
1″ piece ginger, Jains please omit
1 medium sized onion, Jains please omit
10 curry leaves, fresh or dried
1 tablespoon of cumin seeds (jeera)
1 tablespoon of coriander seeds(dhaniya)
6 cloves
1″ stick cinnamon (dalchini)
1 star anise
4 green cardamoms (choti elaichi)
1 teaspoon of fennel seeds (saunf), can be omitted if you do not like fennel
2-3 dried red chillies, depends on how spicy you want it
1 cup of milk
1 cup of water
10 cashewnuts, or almonds, please omit if you have an allergy
3 tablespoons of olive oil
salt to taste
1-2 tablespoons of honey
Wash the tomatoes, and halve. Chop the onion into quarters. Put the tomatoes, onion, ginger garlic, and put this all into a pan with 1 cup of water and boil till the tomatoes, onions and garlic has gone soft (about 10 minutes. While the tomatoes are boiling we shall roast the spices slightly in a pan on low flame, stirring till the spices are all heated up and a lovely aroma fills your kitchen. Please do not burn your spices. Remove from heat and let it cool a bit. Put the boiled tomatoes, ginger, garlic and onions into a blender when cooled ( i used my magic bullet) with the roasted spices, curry leaves, red chillies and the cashewnuts and blend into a paste. The paste can be very smooth if you want it to be ( as you can see from the pic my paste is not that smooth, that was because i was in a rush…oops…sorry!!!). Once its blended add the milk (you can add less or more according to the texture you need) and blend again. Add salt and honey. Heat the oil in a pan and add the sauce and cook it for five minutes or till it comes to a boil. This is your delicious and natural sauce. Now you can use it to create many different recipes.
I have written down the basic recipe. If you want it a nice rich red, you can use tandoori spice powder, or tomato paste or ketchup. If you want to enrich it, please omit the milk and add some heavy cream. If you want you can add butter or ghee instead of oil. You can also add some saffron strands to this (just put them in the blender) to give an extra rich taste.
For chicken : just sautee the chicken with some salt and then cook in this sauce till done. Garnish with coriander leaves.
For Paneer: just deep fry the paneer cubes slightly, or just add them as it is to the heated sauce and cook a bit.
For mixed vegetables, just steam the vegetables slightly till about done and then add it to the heating sauce.
Fish and prawns: just cook the fish or prawns slightly and then add to the sauce.
To buy the amazing bullet and spices, saffron and kitchenware CLICK HERE

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Low Cost, Magic Bullet, Nitu´s Spicy Delights, Quick Recipes | Tagged , , , , , | 4 Comments



With Diwali the festival of lights coming up the making or buying of sweets is a tradition in India and amongst the Indians worldwide. With inflation escalating the costs of base products, good quality sweets are rare and very expensive. So, why not try to make your own? With a little patience, and some practice beforehand you can make this lovely cashew pistachio fudge which will have your family longing for more and licking their fingers. If its your first time at making barfi (fudge) do make it with a small amount so that you can try it. If it in any way does not come out right ( the only error maybe it does not set properly so you can cut it into cubes) do not fret. Just roll them into balls, or cook it a bit more. There is no one born a perfect cook, we all go through many many disasters in our kitchen and then finally we get it right 🙂
1 cup of ghee (clarified butter)
500 grams of assorted semi ground nuts such as unsalted and shelled pistachios,cashewnuts and almonds (the ratio can be as you prefer) use a good blender like the magic bullet to grind your nuts
250 grams of sugar
1/2 cup of full fat milk
1 teaspoon of ground cardamom
1 good pinch of Nitu Didi Pure Spanish Saffron
Heat ghee. Add cardamon and saffron
Add the semi ground nuts  and stir well. In a separte bowl, combine  sugar and  milk . Bring to a boil. Boil till sugar melts. Add the nuts to the mixture.. Stir well. Add ghee if required. Stir till mixture leaves sides. Set in a greased tray.

NITU DIDI TIP: This recipe can also be made without the pistachios. This recipe has no added artificial coloring nor any artifical flavouring. The goodness of saffron and cardamom give a lovely fragrance and aroma to this lovely burfi. To buy my amazing pure spanish saffron click HERE

Posted in Eggless Sweet Temptations, Gluten Free, Jain recipes, Magic Bullet, Saffron | Tagged , , , , , | 3 Comments



Another wonderful home made herbal concoction by Pooja Mansukhani of Dubai. I thank her from the bottom of my heart for bringing us these valuable recipes which have been lost in time.  She painstakingly has taken time to research and write down all the benefits of this recipe. All I am doing is bringing it to all of you, hoping it helps all of you . I read soo many complaints of new mothers who say their babies have colic or are restless. Maybe if you give your little angels a bit of this they can be relieved?
Home-Made wonderful mix..  taken everyday may help you keep away from medicines for a longer period of life.. 🙂 May call it Chaat~a 

Just try: Sharing a nuska’ that may help many, in different areas of pain, uneasiness, flatulence, indigestion, vomiting, cold, cough, flu, loss of appetite, constipation, diarrhea,  feeling of over fullness, nausea etc.


For a body to stay healthy, unwanted foreign bodies, toxins must be flushed out, regularly; even a little gas can arise discomfort in bones, joints and one day become permanent.


During the process, while the food is present in the stomach, many times due to lack of exercise, or sitting on an office chair working extra shifts, our body is not able to break-down the food properly and if that style remains specially for those who are working in offices, one eventually becomes lethargic, and prone to sickness like flatulence, indigestion etc. 


I always wanted to share this secret..  an Old’ nanny secret… A Wonder-Mix ‘  Sindhi’s  call it Cha’taa.  Many of us use it for newly born children. Its purpose of giving to new born is to help them have a clear stomach, as they feed only on milk and milk produces gas.

I am sharing this in good intention, please note it’s not a scientifically claimed medicine.. just a home made  mixture to reduce unpleasant troubles!  Good for new –born mothers for their kids healthy and happy life, just feeding them like chaa’ta na hai after giving them massage and morning warm bath. Immediately put it in their mouth helps digestion, good for lack of appetite (some kids have this problem my son had) and good to keep their stomach from getting bloated.


Very simple, very effective, costs very low, takes no time, no mess and yet tasty. Try taking it early morning on empty stomach just one small teaspoon ( can be increased to 1 tblsp after you notice its effectiveness )  and drink a glass cold or warm water as one would like. Grind in mixer and sieve it through a muslin cloth advisable for newly born, adults may take it however ,  for old people as they may desire.. both ways it works best!


1.         500 grm  mint sweets, (phudina jee tikki)

2.         500 grm white cane sugar (misri);  can make it slightly more or less ( various measurement ) if diabetic no need

3.         50 grms dried ginger (soonth)

4.         50 grms black pepper

5.         50 grms  cumin seeds , jeera

6.         50 grms green cardamaom (elaichi) small green ones

7.         25 grm black cardamom (badi elaichi)

8.         50 grms almonds (badam)

9.         200 grms green fennel seeds (green saunf)

10.       200 grms aniseeds (indori saunf, brown saunf)

11.       10 grms carom seeds (ajwain) and 5 grams of it in summer 

12.       a few basil leaves, washed and dried, (tulsi ka patta)


Make sure all the ingredients are cleaned and the blender is absolutely clean and dry. For new borns, i suggest omitting the mint sweets and giving them a little bit of fresh mint leaves, washed and dried perfectly. In India we get a mint sweet which is not too strong for the system, but alas its just available in india. If using polo sweet mints, just use half the amount. You can always increase the amount of the sugar candy instead. Grind all the ingredients and bottle it. For giving to the newborn, just mix it with breast or formula milk. They usually love it as its sweet.

To buy a good blender, my magic bullet , do visit my ONLINE STORE

Posted in Healthy Options, Home Remedies, Magic Bullet | Tagged , , , | 3 Comments



A “crumble” is a lovely english dessert which i was introduced to recently. My lovely english friends never believed I had never tasted or made one before! Well… (blushing) even tho i had heard about a crumble i had never tasted or made one ever. It is so easy to make and so deliciously versatile. All you need is fruit, sugar, flour, butter…and thats it!!! Crumbles can be made with any fruit. Apple crumbles are popular, but i prefer fruits of the forest such as blueberries, raspberries etc, or ofcoruse the cherries! This can be eaten hot or cold and is usually served with custard or icecream. My daughter just loves to eat it on its own..the lovely crumbly sweet topping and the soft fruity layer… You just have to try this to believe it! Crumbles are a good way to use up extra fruit or even to get kids to eat fruit in a fun way!
1 cup of any cooked fruit, just peel and chop the fruit and put it to cook with some sugar till its nice and pulpy.
1 cup of whole wheat flour or plain flour (maida or aata)
3/4 cup of brown sugar
4 tablespoons of butter plus a bit extra
Mix the flour and butter with the sugar till it becomes a coarse mixture like breadcrumbs. In a baking tray add the cooked fruit pulp and spread it into a layer. Sprinkle it with the floury mixture all over the fruit layer covering the fruit totally. Dot with a little butter and sprinkle with a bit of brown sugar. Doing this makes the crumble crunchy. Bake in a preheated oven at 200 degrees till nice and browned on the top. Serve hot or cold with custard. Its simply delicious!! I guess it got its name because of the lovely crumbly texture of the topping! It just melts in your mouth and crumbles when you touch it… Lovely!
If making an apple crumble, just peel and core the apple and cut into thin slices. Top with a bit of brown sugar and cinnamon and layer onto a baking tray and sprinkle the flour mixture on top. Mango crumble: the mango can be cooked or it can be sliced thinly and done the same way. For fruits of the forest make sure you cook them first with sugar as they tend to be sour. You can also use canned fruit filling, I USED THIS ONE.

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Posted in Breakfast, Eggless Sweet Temptations, Everything Vegetarian, Floury Matter | Tagged , , , , , | Leave a comment


This gluten free vegetable cutlet is not only healthy but great for celiacs. I personally am very choosy when making my cutlets. I like them to taste of vegetables and not of bread and potatoes. The crunch in this cutlet is made using gluten free cereal. A very different and nourishing recipe indeed!
2 cups of mixed steamed vegetables cut into small pieces, (see the tip section on how to steam and which veggies are best to use)
1 cup of boiled and mashed potatoes
3/4 cup of dried soya mince, powdered ( i used my MAGIC BULLET)
2 tablespoons of crispy fried onions, Jains please omit
1 tablespoon of finely grated ginger, Jains please omit
1/4 teaspoon of Nitu Didi pure turmeric powder
1/4 cup of finely chopped coriander leaves
1 tablespoon of mint leaves
1/2 teaspoon of lemon pepper
1/2 teaspoon of ground cumin seeds
Salt and red chilli powder to taste
Chopped green chillies as needed
ALSO CAN ADD : Some garam masala (all spice) and some chaat masala to taste
Gluten free cereal of your choice (without sugar, ofcoruse), powdered in the blender
Oil for deep or shallow frying
Put the powdered soya mince and the spices in a bowl with some salt. Add the hot steamed veggies and mash with a fork or a masher till the vegetables are quite mashed but not totally mashed. Then add the mashed potatoes and mix well. You should get a firm mixture. Put the mixture aside for a few hours to harden a bit. The soya mince powder absorbs all the extra moisture in the mixture . Once the time has elapsed, taste for seasoning and correct. Shape into small cutlets. To do so take a bit of the mixture in your palm and applying a bit of pressure make it into a ball and flatten it. Put the powdered gluten free cereal onto a plate and put the vegetable cutlet on the plate and press slightly so that the cutlet is coated with the cereal. Turn around and let the other side get coated too. Heat some oil in a non stick frying pan and when hot shallow fry the cutlets on both sides till browned and crispy. Serve with your favourite sauce or chutney.
How to steam vegetables and which ones can you use? Cut the vegetables into cubes and place into a steamer or just boil them in salted water till done. Drain while still hot and mash. Proceed with the recipe.
WhIch vegetables can you use? Carrots, beans, peas, cauliflower, brocolli, sweet potato, cabbage etc. If you do not have a gluten allergy you can use an ordinary cereal
To buy the magic bullet, spices and other lovely kitchenware please go to my ONLINE STORE

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Jain recipes, Magic Bullet, Veg Starters, Vegan | 4 Comments



Todays recipe is one brought to us by Pooja Mansukhani of Dubai. She has done a lot of research on “phakki” which is a home made herbal concoction for lactant mothers. This wonder concoction is excellent for overall well being. This is specially for aftercare after delivery but you can also take it for ailments such a muscle or backache. This is an excellent home remedy which our grandmothers used to give us. Many  recent mothers have this as its effect is so good on them and on their nursing baby. I myself have taken “phakki” after i gave birth to my childern and it did me well. It also brings your pre pregnancy state of body back to normal soon. This wonder blend has many many benefits and no harm.
NITU DIDI TIP: Make sure you measure out all the ingredients correctly and place them on a clean dry plate. If you cannot get some of the ingredients, you can also make this phakki without it. The basic ingredients very important for this have their english translation. If you can get all the ingredients thats a real BOON. Use a clean blender to make this phakki and grind it very fine. The magic bullet is a good blender that blends small amount of spices. To buy it do visit my ONLINE STORE. Also do share this recipe with all those who need it. Please do feel free to share this recipe with all who need it.
Once again I thank Pooja Mansukhani for going through all the trouble to thorougly research this and also to make it, take a pic and share the recipe with all of us.
TIP GIVEN TO ME BY PADU MELWANI: To get a good amount of baby milk while breast feeding make sure you eat a lot of cumin seeds (jeera/cominos) in your diet. One way to ensure you get your cumin seeds intake on a daily basis is to make dough for chapattis . Roll out one chappati and sprinkle a good amount of cumin seeds over it. Cover with the other chapatti and then roll out a bit and cook your chapatti. This should be eaten both during pregnancy and also after delivery and while breast feeding.

Phakki: Good for breast-feeding, relieves abdominal after delivery pains, severe back-aches, swelling, controls excessive bleeding, nausea, flatulence, laziness, odour smell, constipation, diarrhea any problems can be controlled by taking a tea-spoon-full as desired with warm water or milk or honey.. mixed. Taken Regularly will help to regain your health fast!
Grind all the below ingredients ( skip misri / sugar candy or reduce to half )
1. 500grm phudina jee tikki mint sweets, you can use THESE
2. 500grm misri(white cane sugar) can make it slightly more or less ( various measurement ) if diabetic no need
3. 50grms soondh(dried ginger ( back ache)
4. 50grms black pepper/kaali mirch
5. 50grms jeera/cumin seeds
6. 50grms ilaichi (cardamom) small green ones
7. 25grm Var Ving
8. 50grms badam /almonds(optional )
9. 200 grms saunf/green fennel  ( bada saunf)
10. 200 grms aniseeds (indori saunf)
11. 10 grms Ajwain/carom seeds ( in summer) can increase its quantity by 15grm, (in Winters only .
12. Tulsi ja pan’ah fresh but washed and dried /fresh basil, washed and dried well
14. 25 grms Liquorice’: ( mitthi katthi)
15. 50 grms Harir’ or hanjino
Haritaki derived from a drop of nectar from Indra’s cup. Haritaki is used to mitigate Vata and eliminate ama (toxins), indicated by constipation, a thick greyish tongue coating, abdominal pain and distension, foul feces and breath, flatulence, weakness, and a slow pulse. Haritaki improves digestion, promotes the absorption of nutrients, and regulates colon function.
16. 25 grm Sweet flag ( Gandhari bach or gur bach) laxative (optional)
17. 50grms Methi: (Hurbo) /fenugreek seeds severe back aches
18. 50grms Pannur’

Measure all the ingredients well and blend them in a blender till very smooth. Keep in a clean air tight bottle and use a teaspoon every morning with a glass of warm water. You will not believe how good this is for you!

Here are the ingredients translated thanks to Deepa Khangde

Liquorice’: ( mitthi katthi) – Jestamadha – glycyrrhiza glabra
Sweet flag – Vekhand-(Acorus calamus)
Harir / Haritaki – Hirada-Terminalia chebula

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Home Remedies, Typical Sindhi Dishes | Tagged | 17 Comments



The japanese are known for their healthy way of cooking food. They have balanced meals using fresh ingredients. This recipe is courtesy Visha Vasnani of Tenerife who has been brought up in Japan. She is right now having health issues , so I extend her postive vibes to get well soon and encourage her to share her knowledge of Japanese cooking with all of us.

1 cup of cooked noodles ( she used THESE)
1/4 cup of grated carrots
1/4 cup of boiled chicken, shredded, use NITU DIDI MAGICAL SCISSORS to shred chicken easily
1/4 cup of of sliced cucumbers
1/4 cup of shredded omlette (make a fine omlette and shred it )
1/2 tomato, sliced
sesame seeds in abundance
Can also add bean sprouts
light soya sauce
drops of sesame oil
tahini paste (to make it at home see
brown sugar
a few drops of vinegar or mirin
This dish requires no cooking. Mix the ingredients for the dressing and leave them to blend. If you like it sweeter you can add more sugar. In a plate add the boiled and cooled noodles and then place the ingredients as shown on the pic. Sprinkle with lots of sesame seeds and then pour the dressing over. Mix and eat !
This is a one dish meal per person. Each person can also assemble their salad with their favourite ingredients. For  a vegetarian version you can also used grilled and shredded tofu, corn, cabbage etc.
Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber
TO BUY THE MAGICAL SCISSORS visit my online store


Posted in A Taste of Japan, Fusion, Healthy Options, Made in China | Tagged , , , | Leave a comment