FLOUR CRACKERS AND HOT SALSA DIP BY REEMA KHAN

Posted on July 5, 2012 by nituchugani

This pic and recipe has been sent to me by my dear friend Reema Khan who lives in Islamabad
She made this herself and doesnt that look amazing..she was sweet to write out the whole recipe for me.
To chop the veggies you can use BRAVO MAGIC BULLET and save time!!
Salsa Sauce Ingredients.

1- Chopped Tomatoes
2- Chopped Onions
3- Chopped Cilantro
4-Ketchup
5-Hot sauce (Tabasco)
6-Vinegar
7-Salt
8-Pepper Flakes

Mix all these ingridientts together. Make sure you use very less vinegar and hot sause. If you use too much ketchup it’ll turn out to taste sweet. Make sure you put in all ingridients according to your taste. I don’t use measurements 😦 I am not good with that. I taste the sauce and keep adding more of whatever I like 🙂 Simple as it looks!!

For Flour crackers, Just mix white flour with a little bit of oil and salt and keep kneding it until nice and hard, roll it to look like a shape of a round torilla bread. And cut it into 8 slices or 6 slices to make it look like a triangular pizza slice….and deep fry it until it’s crispy. These flour crackers can be stored in a container.
Thank you soo much Reema sweetie 🙂

Posted in Everything Vegetarian, Floury Matter, Fusion, Low Cost, Magic Bullet, Nitu´s Spicy Delights, Tupperware Food, Veg Starters, Vegan | Tagged , , | Leave a comment

CHINESE SWEET AND SOUR CHICKEN

Posted on July 4, 2012 by nituchugani

SWEET AND SOUR CHICKEN
This recipe is dedicated to my dear friend Paco Herrero who asked me to make it for him. I scanned through a lof of recipes on the internet and then  came up with my own creation.
I dont want to show off but it is a real wonderful and easy recipe which tastes soo restaurant like.
I have forgotten to add in the video a comment for my halaal followers—PLEASE OMIT THE BRANDY
The extra sauce keeps for weeks in the refrigerator and also can be used as a dipping sauce for all your favorite chinese snacks.
You can make this recipe with fish, meat of your choice, prawns, tofu and vegetables , seitan , tofu , mock duck etc.
For an eggless recipe please omit the eggs and use sparking water for the batter.
INGREDIENTS FOR THE SWEET AND SOUR SAUCE
1 cup of white rice vinegar or any white vinegar
8 heaped tablespoons of sugar
1 teaspoon of salt
4 tablespoons of ketchup
1 teaspoon of cornstarch mixed in 2 teaspoons of water
METHOD:
Boil the vinegar with the sugar, salt and ketchup till the sugar has melted and then add the cornstarch and water mixture to thicken it.
This is your sauce
FOR THE CHICKEN
500 grams of boneless chicken breast
Marinade: a good dash of soya sauce, brandy (Please omit the brandy my halaal followers) and some salt
Marinate for a few minutes
2 eggs
cornstarch as needed
cubed vegetables such as onion, capsicum and spring onions
oil for deep frying and sauteeing
Mix this into the chicken and deep fry the chicken piece by piece till golden brown.
TO SET UP:
Heat about 2 tablespoons of cooking oil in a pan and add the onions and capsicum and sautee for a few seconds. Add the sauce and the chicken and toss till the chicken is coated with the sauce
Serve immediately

Posted in Chicken, Crack an egg???, Fusion, Gluten Free, Made in China, Recipes with videos | Tagged , , , | 4 Comments

MAVA KESAR BADAAM PEDA BY HARKIRAT OBEROI

Posted on July 3, 2012 by nituchugani

This is a recipe sent to me by someone in the food business since ages. A true professional and a good friend Mr. Harkirat Oberoi is a real foodie and does wonders with food.
He sent me this recipe and i cant wait to share it with all of you who love making desi sweets.
This is a real boon for ramadan and raksha bandhan!!!
Thank you soo much Harkirat for your lovely and detailled recipe..
INGREDIENTS for about 14 pedas

Paneer made out of 1 litre milk (see cookingwithnitu on youtube on how to make paneer)

(make the paneer and then rinse it in cold water to remove all the traces of lemon juice, for this recipe do not use yogurt to make the paneer)
75 grams of khoya( khoya is a dough made out of milk powder using liquid milk)
40 grams of fine sugar
100 ml of milk
1/6th of a gram of Nitu Didi pure spanish saffron
5 finely sliced almonds

Make fresh soft paneer with 1 ltr milk (nett 175 grm), cool, mash and cook in a heavy wok on very low flame till if forms a ball.

Add 75 gms Khoya  mashed smooth by adding some milk.

Pour half of Saffron ( 1/6th gram) milk (out of 100 mls) and mix well.

Take off flame. Add the fine sugar  and mix gently. Add finely sliced Almonds.

Cool a bit and add the remaining saffron milk and make a soft dough and spread to about 1/2 inch thick. Cut with cookie cutter and serve.

[Have used Nitu Didi’s Saffron from Spain]

U can see the excellent color and It is a splendid flavor. Highly reccomended.

How to make paneer
Posted in Everything Vegetarian, Gluten Free, Paneer, Saffron | Tagged , , , | 2 Comments

GRAPEFRUIT AND GOAT CHEESE SALAD

Posted on July 2, 2012 by nituchugani

This is a nice way to eat grapefruit if you dont much care for it and need the vitamins in a different way.
This salad can be made to your own choice using your favourite salad vegetables and different type of lettuce if you want.
The dressing is what makes it unusual and also the combination of grapefruit and goat cheese.
I used fresh goat cheese but if its not available any cheese you like wil do for example paneer, fresh cottage cheese, mozarella etc.
I have no hard and fast rules with cooking and always feel one can always play around with the ingredients acording to your choice, kitchen and ofcoruse availablity of ingredients.
Do try this salad and let me know!
INGREDIENTS:
1 pink grapefruit (or normal grapefruit)
100 grams of goat cheese, cut into pieces
DRESSING:
2 tablespoons of extra virgin spanish olive oil
2 tablespoons of vinegar of your choice
1/4 teaspoon of salt or to taste
a pinch of black pepper
2 tablespoons of strawberry jam
METHOD:
Cut the grapefruit into rounds and place the cheese on top of it.
Mix the ingredients for the salad dressing and whisk vigorously.
Pour on top of the salad and serve
The sweetness of the strawberry jam compliments the bitter taste of the grapefruit. This salad is worth a try!!

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Jams and Marmalades, Salads, Veg Starters | Tagged , , , | 2 Comments

COCONUT CHOCO SQUARE BY ELODIA LOPEZ

Posted on July 1, 2012 by nituchugani

COCO CHOCO SQUARES PIC AND RECIPE BY ELODIA LOPEZ ESCUDERO
This recipe was sent to me by one of my spanish followers who simply loves India and Indian food.
Its a coconut sweet with a different twist to it. She has coated it with dark chocolate and used dried strawberries ( you could use any dehydrated fruit of your choice) in this… its also vegetarian and gluten free! So thank you very much Elodia…muchas gracias!!
INGREDIENTS:
400 grams of dark , milk or white chocolate, melted over a double boiler
400 grams of dessicated coconut
250 grams can of condensed milk
3 tablespoons of butter
200 grams of dehydrated strawberries of any fruit of your choice, chopped
1 teaspoon of ground cardamom
a few strands of Nitu Didi pure spanish saffron
METHOD:
Line a tray with butter (or wax ) paper or buttered foil paper and add half of the melted chocolate on it and spread it into a layer. Cool and put in the fridge to harden.
Melt the butter in a pan and sautee the dessicated coconut for two minutes and then add the condensed milk, the chopped dehydrated fruit and the cardamom and the saffron. Cook till the mixture is thickened. Leave to cool. Put it on top of the chocolate layer pressing firmly. Top with the other half of the melted chocolate and let it all cool. Put it in the fridge to harden. When its hard remove the butter paper and cut into desired pieces of the shape you like.
Makes an excellent sweet and quite fancy to,.
Use the best saffron…pure spanish saffron..Nitu Didi Saffron for the best results.
Thank you soo much Elodia…
To buy Nitu Didi saffron: www.nitudidisaffron.com

Posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Saffron | Tagged , , , | 4 Comments

CHICKEN DO PYAAZA

Posted on June 30, 2012 by nituchugani

I have been asked for this recipe umpteen times and just did not get around to posting it.
Do pyaza is in hindi and translated into english it literally means two onions! No the dish does not contain two types of onions or just two onions…its onions raw and fried…simple enough? Well not quite!!
This is a real popular dish in desi restaurants and now i will teach you how to make this in your own kitchen. I will also teach you how you can make this sauce and freeze it so you dont have to go through chopping onions again and again… See i think of all of you!!!
What more can i say about this dish? It can be made with vegetables and paneer also.
Can you use prefried ready made onions?? Well id rather not…but if you have no choice please do go ahead 🙂 By the way home fried onions taste delicious…TIP: You can fry them and freeze them , that way you always have some fried onions for your biryanis and pillafs…and ofcoruse chicken do pyaza!!! So come on lets cook!!
INGREDIENTS FOR 4:
12 chicken legs ( thats about a kilo)
300 grams of sliced onions ,slice them lengthwise
100 grams of onions, sliced and deep fried till golden brown
100 grams of white natural yogurt
4 tablespoons of tomato paste
2 tablespoons of ginger garlic paste
3 cloves of garlic and a small piece of ginger
1 tablespoon of Nitu Didi garam masala powder
1 teaspoon of Nitu Didi turmeric powder
4 bay leaves
1 teaspoon of red chilli powder , optional
4 cloves, 1 small piece of cinnamon and 6 green cardamoms
1 teaspoon of salt or more to taste
1/4 cup of cooking oil
1/2 cup of chopped green coriander leaves and some green chillies if you want
METHOD:
Marinate the chicken legs in salt, red chilli powder and turmeric powder while you proceed with the rest of the recipe.
Deep fry the 100 grams of onions till golden brown and put it in the blender ( i use my BRAVO MAGIC BULLET) with the 3 gloves of garlic, small piece of ginger and the whole spices and yogurt and blend into a paste.
Heat 1/2 cup oil in a pan and add the 300 grams of sliced onions with the bay leaves , ginger garlic paste and sautee till transparent. Add the chicken and cook covered till the chicken oozes out its juices and cooks. Add the garam masala and sautee again. Add the tomato paste and cook till the chicken is fork tender.If not add a bit of water and cook till the chicken is fork tender. Add the blended yogurt paste and cook till the oil separates. Add the chopped coriander and green chillies and serve.
Its best with rice , or naans.. I have served it with my egg and cauliflower pullao
To make a do pyaaza sauce to freeze: Sautee the sliced onions add the tomato paste and yogurt paste and sautee till the oil separates..this is your do pyaaza sauce….freeze it.
To cook chicken do pyaaza from your frozen sauce: sautee your chicken in oil till done and add the sauce and cook…….
To buy BRAVO MAGIC BULLET do send me an email on cookingwithnitu@gmail.com

this is how it looks cooking away in the pan….

MY BRAVO MAGIC BULLET….i cant live without it!!!

Posted in Chicken, Gluten Free, Indian Restaurant Dishes, Low Cost, Magic Bullet, Nitu´s Spicy Delights | Tagged , , , | 1 Comment

HOME MADE PITA BREAD

Posted on June 29, 2012 by nituchugani

I know making home made pita bread might not be everyones cup of tea as its readily availble in most supermarkets at an excellent price.
I dont have them in the supermarket nearby and frankly instead of going out to buy it i just make my own!
The dough and the pita breads can be frozen and once you get a hang of it its not a trouble at all!
I know many who bake them in the oven…BUT…I just make them in the frying pan or a tawa(its much faster) and they come out perfect.
Saves electricity and they are made in a jiffy!
INGREDIENTS:
1 envelope or 7 grams of dried yeast
1 heaped teaspoon of salt
500 grams of white flour or whole wheat flour
1 teaspoon of sugar( to help the yeast to rise)
warm water as needed for kneading
METHOD:
Put the yeast in a bowl with the salt and sugar. Add around 1/4 cup of warm water and let the yeast rise (about 10 mins)
Once its risen and frothy add the white flour and knead into a pliable dough with warm water. Leave it covered in a warm place to rise.
This should take about 2 hours. Once its doubled in size, knead it again till really soft and pliable.
Make into balls and cover and leave to rise again. This should take another hour.
Roll into small rounds around 0.25 cms thick and cook on a preheated non stick fryingpan or tawa till puffed and slightly browned on both sides.
These can be filled as sandwiches or eaten with humus or baba ganoush..My daughter just loves them and snacks on them.
If you want you can add sesame seeds on top and then cook them
For an idea on how to go about this please watch my naan video
thank you!!!

Posted in Everything Vegetarian, Floury Matter, Vegan | Tagged , , , | 5 Comments

BABA GANOUSH (MIDDLE EASTERN EGGPLANT DIP)

Posted on June 28, 2012 by nituchugani

This middle eastern dip is soo healthy and refreshing for the summer. It also makes an excellent snack for parties or theme nights!
Its free from gluten and lactose and thus makes it perfect for those who are intolerant to both.
It is also low calorie and has very few ingredients. It can be kept for days in the refrigerator and makes a wonderful low calorie snack.
1 tablespoon just has around 20 calories and so much goodness of sesame seeds, garlic and olive oil….
Do try this recipe and i am sure you all are just going to love it!!
INGREDIENTS:
500 grams of eggplants/brinjals/aubergine
1-2 cloves of garlic
1/2 teaspoon of salt or to taste
1/4 cup of lemon juice
2 tablespoons of tahini sauce
extra virgin spanish olive oil to drizzle on the top
a pinch of paprika to sprinkle on the top
toasted sesame seeds for garnish
pita bread or crackers to eat it with
METHOD:
Heat the oven to 200 degrees. Wash the eggplant and pat dry. Make holes with a knife all over it. Put it into a baking tray and bake till the skin is scorched (burnt) and when poked the eggplant is soft. It should be all wrinkled! Shut the oven and let the eggplant sit and cool in the oven.
When its cooled thoroughly peel it and discard the skin. Put the flesh in a blender (I use my BRAVO MAGIC BULLET) with the garlic and lemon juice and blend till its well blended.
Add salt to taste and the tahini…(please see my youtube video on how to make home made tahini)
Put into a serving dish and drizzle with the extra virgin spanish olive oil and sprinkle some paprika and sesame seeds on it.
This is soo easy! It can be refrigerated for a few days and eaten as a healthy snack inbetween meals.

My amazing BRAVO MAGIC BULLET

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Low Cost, NO OIL RECIPES, Recipes with videos, Sauces and Chutneys, Veg Starters, Vegan | Tagged , , , , , , | 4 Comments

MINTY GREEN PEAS PULLAO

Posted on June 28, 2012 by nituchugani

Talk about quick easy and tasty tupperware food. I  need to pack a tupperware lunch for my husband every morning and sometimes i really need to crack my brains for something different each day!!
I had some left over rice, some mint and coriander chutney and some frozen green peas in the freezer and i thought of making a nice minty green peas pullao!!
It goes well on its own or with some yogurt and is quite a complete meal . You can also add a variety of vegetables to it all diced finely.
Here is my simple recipe which i am sure you will all love
INGREDIENTS:
1 cup of boiled rice
1/4 cup of shelled frozen peas or vegetables of your choice
1/4 cup of diced onion
1/2 teaspoon of salt or to taste
2 heaped tablespoons of mint and coriander chutney(see my recipe on how to make that)
1/4 teaspoon of Nitu Didi turmeric powder
2 tablespoons of cooking oil
METHOD:
Heat the oil in a pan and add the onions and sautee till transparent. Add the salt and the turmeric powder and the frozen peas and cover till the peas are soft. This wont take you more than a few minutes. Add the mint and coriander chutney and sautee till you see the oil separating (that means the whole thing is well cooked). Toss in the rice and mix well till everything is blended well.Serve hot with yogurt . I packed it for my husbands tiffin!!!!
I sometimes feel verry concious writing such easy recipes…. but i feel theres a recipe which comes into use for everyone!!!
Cheers!!!

Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Low Cost, Rice is Nice, Tupperware Food, Vegan | Leave a comment

LEBANESE MEAT BALLS

Posted on June 27, 2012 by nituchugani

I love to experiment with different flavors in my cooking. I have kids who go through different phases and fads with food and they tire easily of the same dishes i churn up.
I also like to be innovative and challenge certain “norms” in cooking. I know meatballs need egg or breadcrumbs for binding but i have managed to make mine egg and breadcrumb free making it gluten free!!! There is a secret to this which i am going to share today with all of you. To get the perfect meatballs its best to use the freshest of mince, be it chicken, beef or lamb. Also its advisable not to wash the mince. If your fussy all you need to do is wash the meat before mincing it. This way theres no extra moisture in the meat. Now what meat do you want to use? The choice is absolutely yours…anything is ok…ofcourse keeping in mind each type of meat has its own flavor. So…shall we start?????
I decided to shape the meatballs into tiny rounds and insert a toothpick in each one as a different kind of serving suggestion making it ideal for get togethers. All you need to do is pass the plate around and hope you dont run out of these lovely succulent meatballs!
INGREDIENTS:
500 grams of minced meat of your choice
2 cloves of minced garlic
1 small onion chopped or grated (if grating please squeeze out the water)
1/2 teaspoon of salt or to taste
2 tablespoons of chopped parsley
1 teaspoon of tahini
1 teaspoon of Nitu Didi cumin powder
1 teaspoon of Nitu Didi garam masala powder
2 tablespoons of olive oil for marinating and another 2 tablespoons of olive oil for grilling
For best results use a good quality spanish olive oil
METHOD:
mix the minced meat with all of the above ingredients and leave in the fridge for a few hours for the spices to infuse into the meat.
Remove half an hour before cooking and shape into round small balls applying pressure while shaping so the balls are well shaped and the meat is tightly shaped. Loosely shaped balls  tend to break while grilling.
Heat a non stick frying pan with the rest of the olive oil and when hot add the meatballs. Brown them on medium heat and serve immediately.
I served them with my mint and coriander chutney but you can serve them with any sauce of your choice
For home made tahini recipe:

Posted in Gluten Free, Healthy Options, Lets eat Meat!!, Recipes with videos | Tagged , , , | Leave a comment