VEGETABLE PICKLE IN OLIVE OIL

Posted on November 8, 2011 by nituchugani

What can be more healthier than a homemade “Indian” pickle made in olive oil ???? Store bought ones might be convienient and easy but making a pickle at home ensures you have the freshest of ingredients and spices. Using olive oil is healthier as we all know the benefits of olive oil. I have used few spices and YET this pickle tasted awesome. Its light, doesnt take time and in 4 days its ready to eat ( i kept it in the sun). You can adjust the quantity of chilli powder used acording to taste!!! It has been already a week since i made it and it hasnt gone bad!!! I am not an expert in picking and bottling..in fact this is my first time i have ever attempted something like this.. I do hope you try it out and let me know..By the way if you arent able to get the spices i have “KITS” available where all you need to do is add the vegetables, and oil. How easier can this get???
INGREDIENTS:
250 grams of washed, scraped carrots , cut into rounds about quarter centimetre in thickness
250 grams of turnips. washed, peeled and cut into small triangles (if you cant get turnips just double the amount of carrots)
1.5 teaspoons of table salt
1 teaspoon of Nitu Didi turmeric powder
1 teaspoon of Nitu Didi chilli powder, hot or mild (you can add more or less acording to taste)
1 teaspoon of Nitu Didi black onion seeds (in hindi known as kalonji, also known as Nigella Sativa)
1 teaspoon of Nitu Didi fennel seeds (lightly pounded)
1.5 teaspoons of Nitu Didi citric acid
1/2 cup olive oil, or ordinary cooking oil or mustard oil (choice is yours, i used olive oil)
METHOD:
In a clean and dry glass jar add the cut up carrots and turnips . Mix the spices with the olive oil except for the salt and citric acid. Pour the spiced oil into the jar and add the salt and the citric acid. Give it a good shake so all mixes well (cover and shake…dont use a spoon) and leave it in the sun. Be sure to shake it everyday once or twice. In 3 days it will be ready to eat!!!
Enjoy with your favourite indian meal :):)

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Indian Restaurant Dishes, Nitu´s Spicy Delights, Pickles, Vegan | Tagged , , , , , | 3 Comments

RAINBOW CUPCAKES WITH CREAM CHEESE FROSTING

Posted on November 7, 2011 by nituchugani

I am taking orders for these so i wont be able to give you the exact recipe but what i will do is give you the method and since i have soo many recipes of cakes and cupcakes on my page you can make them acording to those.
Make a cupcake batter and divide it into portions and color each portion with color of your choice. I used red, green, blue and yellow. Place a spoonful of each colored batter into your cupcake mould carefully. Place in the oven and bake at 180 degrees till done. Should take around 10-15 minutes.
FROSTING:
take cream and whip it till its nice and frothy and stiff and then add sugar to taste and whip it a bit more. Remember to whip cream sucessfully you need to chill the cream 1st. You can also use ready made bought whipped cream. Take some cream cheese and leave it out of the fridge to get into room temperature. Mix it well with some vanilla essence and some food colouring of your choice. I used a red color and put just a teeny weeny bit to get this pale orange color. Then mix it with the whipped cream and put it into a piping bag and pipe it onto the cooled cupcakes!!!
Thats it!!

Posted in A Piece of Cake???, Floury Matter | Tagged , , | 4 Comments

TUNA HEARTS

Posted on November 6, 2011 by nituchugani

If you are looking for an easy snack for unexpected guests i have just the solution for you!! With a few ingredients you can make the most awesome tuna cutlets. I shaped them into hearts with the help of a cookie cutter but you can make them into small flat rounds, or rolls. These just need a little care while frying and i shall give you all the tips.
INGREDIENTS:
2 small cans of tuna, drained very well
1 big potato, boiled and mashed
2 tablespoons of finely chopped onion
1 tablespoon each of finely chopped coriander leaves and green chillies
a pinch each of Nitu Didi turmeric and cumin powder
salt to taste
1 small egg, beaten slightly
breadcrumbs if needed, i did not put
METHOD:
mix the mashed potato with the tuna and all the ingredients except for the breadcrumbs. Leave in the fridge to harden a bit for an hour. Shape into desired shape and deep fry in hot oil.
PLEASE NOTE : if the mixture is too soft (this happens due to the potato quality) then do add a bit of breadcrumbs.
While frying if the tuna cutlet breaks add some breadcrumbs. Do take care that the oil is hot… frying in  improperly heated oil causes the cutlets to break and to soak up a lot of oil.
These can also be shallow fried…but if you bake them in the oven you wont get a crispy effect
Serve with chutney or sauce of your choice

Posted in Fusion, Something's Fishy | Tagged , | Leave a comment

KING PRAWN TIKKA

Posted on November 5, 2011 by nituchugani

There is a small story behind this recipe.I have a follower in my city who is spanish  by the name of Paco Herrero  who loves indian food and cooking.  He contacted me through youtube after watching my cooking videos (much to my shock) and then started getting his spice supply from me. He followed my chicken tikka recipe to the “T” and even followed my tip about the left over marinade. Instead of freezing it  he decided to make KING PRAWN TIKKA out of it. For the chicken tikka recipe and video please click here.
Now what he did was use the chicken tikka marinade for the prawns BUT… i guided him to add a bit of turmeric, cumin and garam masala to the usual chicken tikka marinade to give it a different taste. He then grilled them and sprinkled lemon juice on them and took out a pic..
PACO….muchas muchas gracias!!!!
For the recipe:
1 cup room temperature white yogurt
2 tablespoons ginger garlic paste
2 tablespoons Nitu Didi tandoori spice powder
1/2 teaspoon of paprika powder
salt to taste
1/2 teaspoon each Nitu Didi cumin powder, turmeric powder and garam masala
500 grams shelled king prawns, veins removed
METHOD:
mix the ingredients for the marinate and marinate the prawns overnight. Next day heat a grill on high heat and grill them till just about done. Sprinkle lemon juice!!!!

Posted in Healthy Options, Indian Restaurant Dishes, NO OIL RECIPES, Something's Fishy | Tagged , , | 6 Comments

DRUNKEN MEAT

Posted on November 4, 2011 by nituchugani


DRUNKEN MEAT

DRUNKEN MEAT” i always wanted to make this recipe inspired by “drunken prawns” and finally did so. You can use any kind of meat as long as its fresh, and very thinly sliced because its cooked in a wok on high heat. For best results marinate the meat overnight. I marinated it in whisky and the taste was awesome!! Serve it with plain white rice so you can actually “feel” the flavour of the meat. I did not add any vegetable apart from red capsicums and spring onions because i did not want to alter the taste.
INGREDIENTS:
150 grams of thinky sliced meat of your choice (could be lamb, pork or beef)
1 teaspoon of sugar
1 teaspoon of light soya sauce
2 tablespoons of grated ginger
2 tablespoons of whisky
1 teaspoon of sesame oil
1 teaspoon of fresh lemon juice
1 teaspoon of honey(optional)
salt to taste
4 tablesppons of oil for cooking (please do not use olive oil)
finely chopped capsicum,spring onions and green chillies if you want it hot
METHOD:
marinate the thinly sliced meat in the above ingredients except the capsicum and spring onions. Heat a wok till its very hot and pour in the cooking oil. Sautee the meat on high heat till it caramalises and then add the chopped capsium, spring onions and green chillies. Taste and season acording to your taste. If you want a little sauce ( i do not recomend too much sauce) add a few teaspoons of water. Serve imediately on a bed of white rice….


This is a pic of the marinated meat for you to have an idea

 

Posted in Fusion, Gluten Free, Lets eat Meat!!, Made in China | Tagged , , , | 2 Comments

OVEN BAKED HERBED POTATOES

Posted on November 2, 2011 by nituchugani

Oven baked potatoes are an excellent substitute for french fries. It also makes a nice side dish with meat or fish or even sauteed vegetables. I like to make them because its soo easy. just scrub, cut and sprinkle herbs on the potatoes and put them into the oven and forget about them for a while!!!!!
INGREDIENTS:
1 kilo potatoes, scrubbed well (you can also peel them…but i didnt) and then cut into bite size pieces
1/4 cup olive oil
3 tablespoons  of lemon juice
1 tablespoon of mustard paste
3 flakes of garlic, grated
1 teaspoon of Nitu Didi ground cumin
a good sprinkle of the following: oregano, rosemary, mixed italian herbs, Nitu Didi lemon pepper, Nitu Didi smoked ground paprika, Nitu Didi turmeric powder, Nitu Didi chilli flakes
salt to taste
METHOD:
Mix the olive oil with the lemon juice, mustard and the garlic and all the herbs and spices. Mix well and let it sit for about 30 minutes for flavors to infuse. Pour the flavored oil on top of the potatoes and mix well by hand. Put into a baking tray and bake in a hot oven 250 deg for about 30 minutes till potatoes are roasted and fork tender.
NITU DIDI TIP: potato skins are very good for health  as the most nutritive part of the potato lies just below the skin and this particular layer is very rich in protein and mineral salts.Make sure you scrub the potatoes well with plenty of running water and a kitchen scrubber. Some potatoes tend to have a lot of mud on them.

Posted in Everything Vegetarian, Gluten Free, Healthy Options, Veg Starters, Vegan | Tagged , , | Leave a comment

EGGLESS HEALTHY DARK CHOCOLATE LOG

Posted on November 1, 2011 by nituchugani

I just read that dark chocolate reduces the risk of heart disease and decided to make a healthier heart friendly chocolate cake using dark chocolate. I personally prefer milk chocolate but for those who enjoy dark chocolate this cake is an absolute treat!!! If any family member is a heart patient and has to watch his diet a piece of this cake can do no harm. I made it with sugar but you can always use a healthier substitute. I have used olive oil in this recipe which once again is very good for health. Heart patients on medication need to look after their diet and that does not mean sacrifice. Many of my recipes are oil free and healthy. Please do remember that one cannot eat a lot of dark chocolate…just a small quantity to suffice cravings or to have a celebration!!
I will be making a few healthy recipes in the future for those who need ideas for healthy menus as diets can be very boring.
INGREDIENTS FOR THIS CAKE
2 1/4 cups of white flour (can also use whole wheat, or half and half)
1 1/2 cups of sugar or sugar substitute
1/3 cup cocoa powder
1/2 cup olive oil
1 cup skimmed milk or lactose free milk
1/2 cup of boiling water
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
METHOD:
Heat the oven to 175 degrees. Mix the sugar, oil and milk and then add the sieved flour with the baking powder and baking soda, salt and cocoa. Lastly add the boiling water. Pour into a greased baking dish and bake till done.
FOR THE TOPPING:
150 grams of dark chocolate, chopped
a splash of skimmed or lactose free milk
METHOD:
in a double boiler melt the dark chocolate and add the splash of milk. Let it cool slightly and sandwich the cake with this and also pour it on the top.
I decorated it with a few whole almonds

Posted in A Piece of Cake???, Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Healthy Options | Tagged , , , | Leave a comment

TOFU HEARTS WITH SWEET N SOUR ONION TOPPING

Posted on October 31, 2011 by nituchugani

A lovely way to serve tofu (or fresh cheese, paneer, or even a chicken cutlet) . The sweet and sour onions give the bland tofu an excellent zing and perk up the whole dish. I havent spiced it because this pic is an entry for a competition for a spanish website so i made it a little bland. Please do remember when using tofu to remove it from its packaging and wrap it in a kitchen towel and leave it in the fridge for at least 12 hours so all the moisture is removed. That way you can cut it better. I cut it into tiny hearts  but you can cut it into any shape and size you like!!
INGREDIENTS:
1 slab of tofu
oil for shallow frying
FOR THE TOPPING:
1 white onion, chopped fine
a little bit of green capsicum , chopped fine
a little green chili, chopped fine(if you want it spicy)
1/2 cup of sweet and sour sauce
1 teaspoon of honey
1 teaspoon of light soya sauce
a little lemon juice (if needed)
salt and pepper to taste (if needed)
a dash of chilli sauce (if needed)
METHOD:
marinate the onions in all the sauces and leave if for an hour at room temperature for all the flavors to absorb
Cut the drained tofu into desired shapes and sizes. What i do is i slice the block of tofu into 3 slabs and then i cut each slab into the desired shapes. Heat a non stick frying pan and shallow fry the tofu on both sides till its golden brown and then place on a plate and add the topping!!!
Makes an excellent party dish with a difference and one can create shapes acording to the theme!!
PLEASE NOTE: this can also be made with paneer, or firm fresh cheese, seitan slabs and even chicken or fish slices…..

Posted in Everything Vegetarian, Gluten Free, Veg Starters, Vegan | Tagged , | 2 Comments

STUFFED LYCHEES WITH CREAM CHEESE

Posted on October 30, 2011 by nituchugani

Stuffed lychees is one of the most easiest salads to make….its innovative and pretty to look at and also very delicious. You can stuff them with many fillings as long as the filling is creamy to make the stuffing process easy. I use canned lychees and i drain them well. A bit of the syprup can be added to make the dressing depending on what you stuff it with. I already have one recipe of stuffed lychees with avocado. This time i decided to use cream cheese.
INGREDIENTS:
1 can of lychees, drained
100 grams of full fat, or non fat creamed cheese, at room temperature ( i used the flavoured one..garlic and herbs)
1/2 red tomato , chopped verry fine
1/2 small cucumber, peeled and grated
salt to taste, red chilli powder to taste if needed or black pepper
METHOD:
mix the cream cheese with the tomato and the cucumber and season to taste. If you like you can also add chopped nuts of your choice. Leave it in the fridge to get a little firm and then take the lychees and carefully stuff them with a tiny spoon or a butter knife. Serve in a fancy platter with sliced tomatoes and olives. You can serve it with lettuce, or even serve them in a cocktail glass!!! Enjoy!! The creamy taste of the cheese with the sweetness of the lychees is amazing and makes an excellent salad or a party starter

Posted in Everything Vegetarian, Fusion, Made in China, NO OIL RECIPES, Salads, Veg Starters | Tagged , | Leave a comment

ONE DOUGH… MANY CREATIONS

Posted on October 28, 2011 by nituchugani

Today i decided to try out a nice rich dough . My daughter Chaya wanted to learn how to bake buns. I  have already shared a few recipes making dough but this dough is rich and delicious. You can make lots of things out of it..sweet and savoury. I made an olive focacia, a kabab roll, chooclate stuffed buns and even a small cute pizza!! The dough has to be worked a lot and my daughter chaya made it with me! I used egg for this dough but vegetarians can omit this and can even substitute milk for anything else they find suitable.
INGREDIENTS FOR THE DOUGH:
1 sachet (2 teaspoons) of dry active yeast
8 teaspoons of sugar
1 teaspoon of salt
1/2 cup of warm water
1/2 cup of warm milk (or more)..you can use even soya milk or any kind of milk
1/2 cup of melted butter
500 grams of white lour (maida)
1 egg , optional
Put the yeast in a bowl and add the warm water and leave it for a few minutes for the yeast to get frothy. Add the sugar and salt and then the white flour and the butter. Add the egg and using milk make a soft pliable dough. Knead the dough for at least 5 mintues till it gets really smooth.
Cover it and keep it in a warm place so it rises to double its size!! Now you can use it.
FOR HONEYCOMB CHOCOLATE FILLED BREAD
make small balls out of the dough… Roll them a bit and stuff with a piece of chopped chocolate. Seal and place in a round oven proof dish one next to the other so it resembles a honeycomb. Bake in a preheated ocen at 200 deg
FOR KABAB ROLL:
roll a bit of the dough to an oblong shape. Put the kabab in and roll it. Seal well and bake
FOR OLIVE BREAD
shape the dough into a nice oblong or round shape about 1 inch thickness. Put olives into it pressing them in slightly. Bake till browned
Thats it!! You can do soo many thing with this dough!!!!!!

Made by my daughter from the same dough :):)

Posted in Floury Matter | Tagged | Leave a comment