There are not many snacks you can make with canned tuna. I think canned tuna is useful when you need to turn out something quick and delicious. Believe me there are many people who are hooked onto deep fried food and this is a perfect snack to give into your cravings and desires. They turned out a tad bit too oily for my liking but that can be rectified by frying them at the right temperature. Since canned tuna contains a lot of moisture, care has to be taken while wrapping the samosas ofcourse. I will give you step by step instructions on how to get the best results.
Samosa wrappers, i used spring roll wrappers
a pinch of salt to taste
chopped coriander leaves and green chillies to taste
Nitu Didi curry powder to taste
Red chilli powder to taste
Dry mango powder to taste, if available
Oil for deep frying
Put the canned tuna in a colander (strainer) gently. Once the liquid is all drained, place is on various layers of paper kitchen towels and pat it gently trying to remove more liquid. Place in a bowl and mash. Add all the other ingredients. Mix well, taste and correct seasoning. Cut the samosa/spring roll wrappers and fold the samosas. If you dont know how to shape samosas you can also make them into rolls. For that you can see my spring roll video
Heat the oil and deep fry the samosas. Drain on paper towels. Serve with chutney of your choice.
NITU DIDI TIP:
To avoid the samosas from getting soggy and the wrapper melting. Make a few and deep fry them or place them in the freezer to harden a bit and then deep fry.
Aloo saag is so popular with everyone who loves indian food. This combination of potatoes with spinach is really amazing, healthy and a favorite with many, not to mention spinach lovers. There are so many ways to make this dish, and today i bring you my version which I feel is restaurant style. It comes with a 2 part video tutorial making it much easier to follow.
This recipe can be made with paneer, chicken, vegetables, mushrooms, soya nuggets etc etc. The spinach puree can be made in bulk and frozen. This is a very useful recipe and I hope you all enjoy it.
1 kilo potatoes, diced and boiled in salted water with turmeric
300 grs of washed spinach leaves, boiled with 1 small onion, 5-6 cloves of garlic and some ginger and green chilli
5-6 cloves of garlic
A little chopped ginger
4 tbsps. of butter OPTIONAL
4 tbsps of oil
400 grs of crushed tomatoes
1 tsp of turmeric
1 tbsp of coriander powder
1 cup of water
Salt to taste
Put the spinach , and the onion, ginger and garlic with green chillies in a pot and on medium heat till the spinach is cooked and the mixture is mushy. Cool it and blend it in the blender, i used my magic bullet.
Heat the butter and oil and then add the chopped garlic and toss it till it starts changing color. Then add the ginger and toss it for a bit more. Add the crushed tomatoes and cook till the tomates are done. Add the spices, the potatoes , the spinach puree and the water and cook till the potatoes are done.
This goes best with rotis and naans.
Posted in Everything Vegetarian, Fusion, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Magic Bullet, Recipes with videos, Vegan
Tagged . aloosaag, potatoes, spinach, vegetarian
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.
NITU DIDI TIP:
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 curry, easy, indian, prawns, thai
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
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.
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