CHINESE PRAWN DUMPLINGS

Posted on February 12, 2012 by nituchugani

I know trying to make your own home made chinese dumplings can get a bit time consuming but they are so cost effective specially when you have dumpling lovers at home and they tend to eat soo many of them! I already have a recipe and video tutorial of chicken dumplings and these are also more or less the same except ive used prawns with a combination of vegetables and shitake mushrooms. I have also shaped them differently tho the cooking technique is the same.
INGREDIENTS:
1 cup of shelled prawns, cut into very tiny pieces
2-3 shitake mushrooms, soaked in hot water and then drained and cut into tiny pieces
a little grated ginger
salt and white pepper
1 teaspoon each of light soya sauce, lemon juice, sesame oil and chinese wine (for halaal please omit the wine)
a little of chopped spring onions or leeks
a little finely chopped cabbage
1/2 an egg white
oil for shallow frying
water to steam
Mix the prawns with all the above seasoning and let it marinate while you make your dough
DOUGH
2 cups of white flour
1 egg and 1 egg yolk
salt to taste
warm water as needed
METHOD
knead the dough with the egg and egg yolk and enough warm water to make a smooth pliable dough. Keep covered for half an hour. Make balls out of the dough. Roll each tiny ball out into a small circle. Take the circle of dough into the palm of your hand and put a little filling in the centre. Make pleats with your hand to close the dough a bit but leave the filling to be seen on the top.- I am sorry i dont have a video tutorial of this…if its complicated just fold it over to shap into a half moon or watch my chinese dumpling tutorial on youtube. Place them one by one in a greased frying pan and when the frying pan is full put it on low heat covered till the base of the dumplings are crispy and golden brown. Add a quarter cup of water to the frying pan and cover the lid so that the dumplings steam. You will know that the filling is cooked when the prawns are not transparent.Serve hot with a dipping sauce
FOR THE DIPPING SAUCE
combine soya sauce with a little honey and sesame seeds and a bit of spring onions chopped fine

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VADA (FRIED LENTIL BALLS) WITH SPICY TOMATO SOUP

Posted on February 10, 2012 by nituchugani

Vadas are basically fried balls made with lentils. This delicacy hails from the south of India. Its usually eaten for breakfast or snacktime but in my home we eat it for lunch. Its usually served with “sambhar” which is watery spicy lentil soup with vegetables and coconut chutney. I personally feel its a bit too much of lentil here so i serve it with this spicy tomato soup. This recipe calls for urad daal(white lentils) but if you cant get that and want to try this dish out then just use any lentils you can lay your hands on!! Its a good gluten free recipe for those who are allergic to gluten and its also a vegan recipe.
INGREDIENTS FOR THE VADAS
1 cup of white urad daal (white lentils) or you can use any daal
1 inch piece of ginger or less if you dont like ginger
salt to taste
1/2 teaspoon of Nitu Didi cumin seeds
1-2 green chillies chopped if you want it spicy
a little chopped green coriander (optional)
oil to deep fry
a little water for grinding
METHOD:
Soak the lentils overnight in ample water. Next day drain it and grind it in a blender with the ginger and very little water till very smooth. Add salt and the cumin seeds, green chilli and chopped coriander and leave the batter to ferment at room temperature for a few hours. Heat oil in a pan for deep frying and with the help of a teaspoon take spoonfuls of batter and drop into the hot oil. Deep fry till golden brown and crispy.
SPICY TOMATO SOUP
4 red tomatoes, cut into half
1/2 inch piece of ginger, if you like the taste of ginger
1/2 teaspoon Nitu Didi cumin seeds
1/2 teaspoon of black mustard seeds
a few curry leaves (optional)
a little red chilli powder
1 chopped green chilli
a pinch of Nitu Didi turmeric powder
salt to taste
a pinch of sugar
chopped coriander leaves
2 teaspoons of oil
METHOD:
Pressure the cook the tomatoes with 2-3 cups of water and the ginger for about 2 whisltes or 5 minutes of pressure time . (if you dont have a pressure cooker just boil the tomatoes with water in a normal saucepan). When cooled blend it in a blender and strain it if you wish, i did not strain it. Heat oil in a pan and add the mustard seeds and let them splutter and then add the cumin seeds and the curry leaves. Imediately add the blended tomato puree and the turmeric powder, salt and sugar and the green chillies, red chillipowder and the coriander leaves. Let it come to a boil and simmer for 2-3 minutes. Check seasoning and correct it. There you have a lovely spicy tomato soup which you can eat with the vadas or on its own!!

Posted in Everything Vegetarian, Gluten Free, Indian Restaurant Dishes, Lentils, Veg Starters, Vegan | Tagged , , , | Leave a comment

5 MINUTE PEAS PULLAO

Posted on February 9, 2012 by nituchugani

This is a good recipe to make if you have left over boiled basmati rice. It is also an ideal tupperware meal as its quite complete on its own and very nourishing. You can add more vegetables to this but my husband is a bit fussy where his veggies are concerned so i just stick to what he likes to eat. You can serve it with a simple cucumber raita , papadums and indian pickles and you will be more than satisfied!! Here is my simple recipe and i hope you all like it, try it out and give me feedback:)
INGREDIENTS:
1 cup of boiled white basmati rice
1 onion chopped fine
1/2 cup of boiled green peas ( i used the frozen one)
a few curry leaves (optional)
1/2 teaspoon of ginger garlic paste
1/2 teaspoon each of Nitu Didi cumin seeds, turmeric powder and garam masala powder
1 red tomato chopped
a little of chopped coriander, mint leaves
1 green chilli chopped
salt to taste
2 tablespoons of butter
METHOD:
Heat the butter in a pan taking care not to burn it and add the cumin seeds and curry leaves and leave it for a few seconds till the cumin seeds sizzle. Add the ginger garlic paste and fry for a few seconds and then add the chopped onion and salt. Sautee till the onions are transparent and then add the green chilli and the green peas. Add the tomato and all the spices and cook till everything is well blended and the tomatoes soften. Add the rice and cook covered till rice is well heated. Serve hot.

Posted in Everything Vegetarian, Fusion, Gluten Free, Low Cost, Rice is Nice | Tagged , , | Leave a comment

CHINESE DUMPINGS STUFFED WITH TOFU

Posted on February 7, 2012 by nituchugani

This is my vegetarian and vegan version of chinese dumplings. I used tofu for the filling but you can use almost any type of filling. I also used left over samosa dough for the dumplings!!! I am enclosing a video tutorial on how to go about making them but this is the recipe. The video tutorial is made with minced chicken but the method is the same!!
FOR THE DOUGH
1 cup of white flour
2 tablespoons of oil
salt to taste
water to make a dough
FOR THE TOFU STUFFING:
2 cups of drained and mashed tofu(remove the tofu from its packaging and wrap in a kitchen towel overnight to remove all the moisture)
1 teaspoon each of soya sauce and sesame oil
2-3 chinese mushrooms soaked in hot water for 2 hours , then drain and chop fine
a dash of salt and white pepper
a little grated ginger
a little chopped spring onion or leeks
METHOD:
mash the tofu and add all the other ingredients. Make small balls out of the dough. Roll each ball into a thin round and place a bit of the filling on one side of the round. Fold the other side of the round and make into a half moon. Seal edges well and place on a greased frying pan. When all are done put the pan on heat and cover. Cook on both sides till done.
Serve with soya sauce mixed with honey as a dipping sauce

PLEASE NOTE: the video tutorial is just to see how to wrap the dumplings.. the filling in the video is with chicken but this recipe is with tofu 🙂

Posted in Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Low Cost, Made in China, Veg Starters, Vegan | Tagged , | Leave a comment

CRISPY ONION RINGS

Posted on February 6, 2012 by nituchugani

A lovely way to make deep fried crispy onion rings without eggs! You just need onion rings,. white flour, cornstarch , salt , sparkling water(soda water) and cooking oil!! Do enjoy the video tutorial 🙂

Posted in Everything Vegetarian, Floury Matter, Low Cost, Veg Starters, Vegan | Tagged , | Leave a comment

CHICKEN CURRY IN A HURRY

Posted on February 5, 2012 by nituchugani

Fancy a curry in a hurry??? I know  all my english followers are going to love me for my easy, innovative and hassle free recipe! I have two video tutorials for these and so will include them as well. You can use any curry powder keeping in mind that “hot” curry powder just has chillies added to it and that “Madras” has a more intense flavor. I like them both and prefer having a coconut flavor to the Madras curry and putting a little soyasauce into my normal curry. This recipe has a blend of soya and lemon juice and thats what makes it different.
INGREDIENTS:
350 grams of bonless chicken breast or thighs and legs…i used breast
1 onion cubed
2-3 flakes of garlic , chopped
1 tablespoon of chopped ginger
1 green chilli chopped
2 tablespoons of Nitu Didi London Finest curry powder
salt to taste
2 tablespoons of soya sauce
juice of 1 juicy lime
1 tablespoon of cornstarch
as much water as needed
2 tablespoons of cooking oil
METHOD
Marinate the chicken with the curry powder, salt, soya sauce, ginger garlic and lemon juice for an hour. Heat the oil in a skillet and stir fry the onions till translucent and then add the cubed chicken and cook till chicken is just about done. Add the green chilli and the cornstarch mixed in about 1/2 to 1 cup of water and cook til sauce is thickened. Taste and adjust seasoning. I like a little stronger curry flavour so i add more curry powder. Serve hot with plain white rice.

Posted in Chicken, Fusion, Gluten Free, Indian Restaurant Dishes | Tagged , | Leave a comment

SHEEKH TABUK

Posted on February 4, 2012 by nituchugani

This recipe has been inspired by middle eastern cooking. Sheekh tabuk is a popular middle eastern chicken kabab which simply melts in the mouth! To get the smoky flavour you can always just flame grill it over your gas flame for a few seconds before serving it. Its best eaten with pita bread but i made this amazing tomato rice from jsut a few kitchen cupboard ingredients and it complimented the sheekh soo well 🙂
INGREDIENTS:
350 grams of boneless chicken , cubed
1 onion cubed, same size as the chicken
2 tablespoons of mayonnaise
2 garlic cloves, grated
1/2 teaspoon each of Nitu Didi turmeric powder, cumin powder, coriander powder, cinnamon powder,black pepper powder,oregano, thyme,paprika powder and tandoori masala
a splash of olive oil
a splash of lemon juice
a little finely chopped parsely or coriander leaves
chilli flakes if you want it a bit spicy
METHOD:
marinate the chicken and the onion cubes in the above ingredients and leave it for a few hours. Put the chicken and onion pieces on a bamboo skewer and grill on a preheated non stick frying pan or grill which has been brushed with a little olive oil. Grill till golden brown and done. For that lovely smokey barbeque flavor just hold each sheekh over a gas flame or a blow torch for a few minutes. Serve with tomato rice
FOR THE TOMATO RICE
1 cup of rice
2 cups or more of tomato juice
a little grated ginger
coriander leaves chopped
chilli flakes to taste
black pepper to taste
salt
1 tablespoon of butter
METHOD
Heat the butter in a casserole pan and add the grated ginger and sautee for a few seconds and then add the rice. Sautee for a few seconds and then add the seasoning and the tomato juice. Let the rice cook in the tomato juice till its soft. Add the coriander leaves and serve hot with the sheekh tabuk.

Posted in Chicken, Fusion, Gluten Free, Healthy Options, Low Cost, Rice is Nice | Tagged , , , | Leave a comment

CRUNCHY SAUSAGES

Posted on February 2, 2012 by nituchugani

This is an innovative way to serve sausages! Imagine covering them in a dough and then deep frying them til they are lovely and crunchy on the outside??? Kids will love it and its excellent for kiddie parties or picnics!
What you have to do is make a dough ( i had left over samosa dough…and  i rolled it out and covered the sausage with the dough). You can also bake them instead of frying them if you use pizza dough. These are an healthier version of sausage puffs which need puff pastry.
INGREDIENTS:
dough made by kneading white flour, salt and a bit of oil (1 cup of white flour needs 2 tablespoons of oil) and water. I used tomato juice to make the dough!
Sausages
Oil for deep frying
METHOD:
Make the dough with the flour , salt and oil with tomato juice instead of water. Knead till smooth and leave it for while to rest. Make small balls and roll out into a thin round. Place one sausage on the side of the rolled out circle and roll till the sausage is covered with the dough. Seal the ends welll by pressing them well and also the end. What i do is wet my hands and press the dough well so that it doesnt open out while frying. Heat the oil and deep fry these sausages till golden brown!! Serve with sauce of your choice

Posted in Floury Matter, Lets eat Meat!!, Low Cost | Tagged , , | Leave a comment

YOGURT SAUCE(DIP)

Posted on January 31, 2012 by nituchugani

This yogurt sauce (dip ) is a hot favourite in my home. We have this with kababs, with chips, with crudites, on crispbread,with falafels and i could go on and on!! I also marinate meat/chciken in this and grill it…. its a simple sauce with soo many uses!! I simply love it !! It keeps for a week refrigerated so i always make a  huge container of dish. I have the video tutorial also on how to go about it so hope you enjoy it!!
INGREDIENTS:
2 cups of plain yogurt (250 grams) you can also use fatfee yogurt, or soya yogurt..choice is yours
2 teaspoons of onion soup powder mix
a dash of red chilli powder
a dash of garlic powder
a little chopped coriander leaves
METHOD:
mix all the above with the yogurt and leave it for a few hours for the flavours to blend. This is the most excellent dip i have ever tasted.When you do try it out do let me know!!

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Low Cost, Sauces and Chutneys | Tagged , , | 6 Comments

SAFFRON PISTACHIO CUSTARD

Posted on January 30, 2012 by nituchugani

Forget curry in a hurry…how about making a dessert in a rush??? If you have sudden guests pop in or do an impromptu dinner at home or have a theme meal and are stuck for an exotic dessert then i have just the solution! This custard is made in a jiffy and has such an exotic flavor to it. As you all know most “desi” desserts are flavoured with saffron and cardamom and are mostly eggless. The custard is made from “custard powder” which is a store bought instant custard mix and the main ingredient is cornstarch. In India we get custard powders in different flavors, but its just the matter of adding some food essence to the finished desert and thats it!!
I used pistachio flavoured custard and i added saffron to it and it tasted out of the world!! You can try different combinations like rose, almond etc….. I served it in individual cups with biscuits and my guests loved it!! So…. here is the recipe!!!
INGREDIENTS:
750 ml of semi skimmed milk(thats what i usually have at home)
2.5 heaped spoons of pistachio flavored custard powder or even vanilla will do
a pinch of Nitu Didi pure spanish saffron
sugar to taste
a few flaked almonds for decoration
a few bisuits for serving
METHOD:
Heat 700 ml approximately of milk till it comes to a boil. Lower the heat and add the saffron and let it simmer for a minute. Mix the remaining milk (50ml) with the custard powder and let it cook till thick. Add sugar to taste (if on a diet you can even add artificial sweetener). Pour into a pretty dish of individual cups and let it cool. Sprinkle flaked almonds and serve with biscuits.
NITU DIDI TIP: if you dont get custard powder where you live just use cornstarch and add flavoring of your choice
If you dont like almonds or have an allergy you can omit them. You can also add fruit to this when cooled. For a richer custard you can use whole milk or a combination of milk and cream.

Posted in Eggless Sweet Temptations, Gluten Free | Tagged , | 2 Comments