for the caramelised nuts
1 cup of nuts
1/2 cup of sugar
4 big serving spoons of milk
TIP: you can do this with any type of nuts, the pic shows a mixture of nuts : almonds, hazlenuts and peanuts
Baguettes and Sandwiches make an easy meal when you dont want to waste time. I sometimes am short of time and i simply love baguettes. This time i filled mine with an Indian “ALOO TIKKI” which is a potato patty and i spread 2 different chutneys to give it that extra flavor and hotness. You can use any kind of sauce or chutney.
FOR THE POTATO PATTY
1 cup of boiled potatoes, mashed
1 good pinch of Nitu Didi cumin seeds
1 good pinch of Nitu Didi lemon pepper
1/2 cup of breadcrumbs or grated bread
2 tablespoons of finely chopped coriander leaves
salt to taste and green chillies chopped if you want
METHOD
mix all of the above together and form into flat rounds( patty) . Heat some oil in a non stick pan and shallow fry these patties till golden brown,
TO ASSEMBLE
slice the baguette in half and spread one side with green chutney and one side with red chutney and then put the patties in the mddle, Slightly press palms to flatten it ( see pic) and eat!!!!
FOR THE GREEN CHUTNEY
grind together
1 cup of coriander leaves with 2 tablespoons of mint leaves and green chillies to taste with 4 flakes of garlic and a small piece of ginger
add salt and sugar to taste and also about 1/4 teaspoon of citric acid crystals
FOR THE RED CHUTNEY
grind 1 big red capsicum with hot fresh red chillies or chilli powder and ginger and garlic
add salt , sugar and vinegar
I made this pasta bake without any OIL or BUTTER… my husband doesnt like vegetables so i used a vegetable puree in the sauce.. he loved the taste and i did not tell him what it actually had until he had finished eating!! For all of you who want to add butter, oil and use whole milk please do 🙂 I will write the recipe as i made it 🙂 then you all can modify it to your own preferences 🙂
Vegans: you can use vegan cheese and omit the milk completley or use soya milk… If you want to omit the milk completely then you can use more vegetable puree.
INGREDIENTS:
250 grams of pasta of your choice, boiled al dente
1 cup of boiled spinach chopped (you can use more if you wish)
1 cup of vegetable puree (i made a puree of green beans, 1onion, 1 tomato all pressure cooked with 1 stock cube…then i pureed it)
2 tablespoons of white flour
1.5 cups of skimmed mik
1/4 cup of grated parmesano cheese
salt , pepper and oregano to taste
grated gouda cheese for sprinkling on the top
METHOD:
heat a pan and add the flour and keep on stirring it for about 30 seconds without letting it brown. Then add the milk slowly and let it cook and thicken. Add the salt,pepper and oregano to taste. Mix in the spinach and the vegetable puree and let it all come to a nice boil. Remove off heat. Add the pasta and the parmesan cheese. Put into a baking dish and top with grated cheese.Bake in a preheated oven till it bubbles and the cheese is nice and golden 🙂
These flavorful rotis originate from the state of Gujrat. They have a long shelf life and are given to those who go on long journeys as they keep very well. The fenugreek leaves give them a distinctive flavor so you can use fresh or dry. I used the dry leaves as we dont get them soo easily in Valencia. Here is the recipe…
Thank you soo much Pinky Valecha for giving me this recipe over the phone…I am using my pic..RECIPE IS YOURS SWEETIE..THANK YOU 🙂
INGREDIENTS for about 8-10 theplas
2 cups of whole wheat flour
1/2 cup of finely chopped fresh fenugreek leaves(methi) OR 2 tablespoons of dried kasuri methi soaked in water for 1 hour and then drained
1/4 cup of fresh coriander leaves finely chopped
salt, to taste
1 tablespoon of ginger garlic paste
1 teaspoon of red chilli flakes
1/2 teaspoon of Nitu Didi turmeric powder
2 teaspoons of sesame seeds
Oil as needed
water as needed
METHOD:
put the dough into a bowl and add oil little by little and rub the dough between your palms to mix it. It should resemble the consistency of bread crumbs. Then add all the other ingredients and knead into a dough with water. Make a soft pliable dough and keep it aside for an hour. Heat a good iron gridle or skillet and make round balls of the dough. Roll them into rounds and bake till done. Keep covered in a container and these should keep soft and well for a week!!
I love fish curry! Unfortunately my family doesnt… so thats why there are few fish recipes on my page. I made this and asked my family to try it because i was thinking of all those who just eat fish!!!
You can make this curry with vegetables or chicken or meat…its the way to make it thats important 🙂 For this coconut is a must..tho i must say i have even made it without the coconut…Ofourse it tastes better with it!!
INGREDIETNS FOR 2
400-500 grams of fish. (i used hake slices)..cleaned n washed
to be ground to a paste: 1 small onion, 4-5 cloves of garlic, 1 small piece of ginger
1 onion chopped fine
3 tablespoons of tomato paste
1 cup of thick coconut milk
2 tablespoons of Nitu Didi Red thai curry powder OR you can use any thai curry powder or paste
1 teaspoon of hot red chilli powder (optional)
coriander leaves
a few curry leaves (if you can get them)
salt to taste
1/4 teaspoon of citric acid crystals OR juice of 1 lime
4-5 tablespoons of cooking oil
METHOD
in a wok add the oil and heat it well and fry the onion till transparent. Then add the ground paste and fry it very well till the oil separates and the raw smell of ginger garlic has given way to a lovely aroma. Add the spices and about 1/2 cup of water and let it come to a nice boil. Add the fish, the cocnut milk and the rest of the ingredients. Cook till fish is done (about 10 minutes ) and remove from the heat. Serve with white rice
TIP: If you want a thicker curry add less water and if you want a thinner one add more water. Please remember this curry thickens while kept due to the coconut milk!!
This is absolutely 100% oil free and a complete meal on its own. If your watching your weight you can omit the potatoes. The paprika gives it the most amazing flavor so make sure you use a good quality paprika.
INGREDIENTS FOR 2
1/2 chicken cut into big pieces, skin off
juice of 1 lime
6 flakes of garlic , chopped
1/2 teaspoon each of the following of NITU DIDI SPICES :
smoked spicy paprika, black pepper, cumin powder and oregano
salt to taste
1 onion sliced
2-3 small potatoes cut into rounds
1 cup of chicken stock or 1 chicken stock cube or any stock cube of your choice dissolved in 1 cup of water
METHOD:
clean and wash the chicken and prick it. Mix the lemon juice with the spices and pour onto the chicken. Add the garlic and sliced onions and mix everything well and marinate for a few hours. Preaheat the oven to maximum and then add the potatoes to the chicken and pour the stock. Bake till chicken is done n golden 🙂
ENJOY WITH A SALAD OR SOME NICE GARLIC BREAD
This is an eggless vanila sponge cake which is quite light as it has no butter or condensed milk like most eggless cakes. I got the recipe from a spanish food blogger but changed it a bit to make it lighter. The crunchy topping is something i just made up…coz i love M&Ms… the combination of chocolate n peanuts….mmmmmm….. the pic isnt verry nice..DO PARDON ME….
for this recipe you will need a measurement thats around 125 grams (for those of you who get DANONE YOGHURT) or something similar…you can use that as your measurement…hope i am clear about this?????’
INGREDIENTS FOR THE EGGLESS VANILLA SPONGE:
125 grams or (1 measurement) yogurt (please use the yoghurt container as your measurement)
2 measurments of sugar
3 measurements of white flour sifted
3/4 measurement of oil..any oil
1 measurement of milk
1 envelope (2.5) teaspoons of baking powder
1/2 teaspoon of soda bicarb
1 teaspoon of vanilla essence
Mix the yogurt with the baking powder and soda bicarb and let it get frothy ( will take 1 minute) then add all the ingredients and mix well. Put into a greased baking tray and bake in a preheated oven at 180 degrees till done. It will take about 30-40 minutes. Cook completely and then slice it in half and sandwich with the chocolate filling and cover with the crunchy chocolate topping
FOR THE CRUNCHY TOPPING N CHOCOLATE FILLING
200 grams chocolate bar ( i used milk chocolate)
1/2 cup of milk
1 teaspoon of flour mixed with 4 tablespoons of milk
2 tablespoons of sugar
1/2-1 cup of roasted and crushed peanuts
METHOD:
heat the milk and put in the chocolate bar and let it melt well. stir in the flour and milk paste and cook till thickened. Separate half and add the nuts to half.
Sandwich your cake with the chocolate sauce and top it with the crunchy topping!!
YUM YUMYUM!!! Once again please pardon the fact its not soo pretty to look at 🙂
I have been asked for this recipe by many because they say they dont know how to cook mince meat well. Well here are a few tips.. 1st the meat has to be fresh -if its too red or funny looking dont even buy it , its always best to have it minced in your presence. 2nd the onions have to be browned verry well if you want this lovely brown color. Adding a bit of tomato paste gives it a nice color and texture also. Well these are the guidelines…hope the recipe helps you and id love some feedback 🙂
INGREDIENTS for 4-6 people
500 grams minced meat
3 big brown onions chopped fine
1 tablespoon ginger garlic paste
2 bay leaf
1 tablespoon Nitu Didi garam masala powder
1 big pinch each Nitu Didi cardamom powder n cinnamon powder
4-5 green chillies chopped fine
red chilli powder to taste
a pinch of Nitu Didi turmeric powder2 big red tomatoes, chopped fine
a little tomato paste ( optional) i did not put
2 potatoes cubed
freshly chopped coriander leaves
6-8 tablespoons of oil
salt to taste
METHOD:
METHOD
heat about 6-8 tablespoons of oil in a good pan and when heated put ur bay leaves and the chopped onions. let the onions brown well. when nearly browned add the ginger garlic paste and brown it all. then add ur minced meat and sautee mixing well so no lumps r formed. brown the meat well and then add the chopped tomatoes and the green chillies and all the spices. cook till tomatoes r mashed and then add the cubed potatoes and add some water and bring it to a boil till potatoes are cooked. u can also add some green peas if u wish.
the amount of water depends on the constitency u want , if u want it more like a curry add more water and if u want it dry add less. can also be used as a samosa filling. or filling for puff pastry.
FOR THE SAFFRON PILLAF
1 cup of basmati rice , washed and soaked
1 small onion chpped fine
1 teaspoon of grated ginger
3 tablespoons of butter
4 pieces Nitu Didi cloves
1 small piece Nitu Didi cinnamon
2 Nitu Didi cardamoms, crushed
1 bay leaf
a few strands of Nitu Didi pure spanish saffron
a small pinch of Nitu Didi turmeric powder
salt to taste
coriander leaves
1.5 cups of water
METHOD
heat the butter in a heavy bottomed pan or a pressure cooker and add all the whole spices and let them simmer for 15 seconds and then add the chopped onion and ginger. Sautee till transparent and then add the rice and the water and salt. Add the saffron and the turmeric and let it cook till the water is absorbed and rice is cooked. Serve with main dish of your choice
You all know how to make the normal spanish gazpacho which is the cold tomato based soup which is soo popular in Spain during the summer.
Now lets make a RECIPE WITH A TWIST!!! WATERMELON GAZPACHO!!! Sweet salty and soo cooling this can be served as a drink or a soup!!!
A great party idea is to serve it as a MOCKTAIL…and if you want a COCKTAIL…just add a splash of white rum or vodka to it!!!! Soo many different ways to use one recipe!!
Serve it chilled and with a breadstick, or some crackers…. i have just put a spring of parsely as a decoration…
INGREDIENTS:
3 cups of chopped watermelon
1 cup of chopped cucumber, skin off
1 cup of chopped red tomatoes
1/4 cup of red capsicum
salt to taste
Blend everything in the blender till verry smooth. If you want you can strain it… i did not… chill in the fridge and then serve as you wish…in a wine glass, or in a bowl… or even in a punchbowl!!!!
ENJOY!!
NORMAL GAZPACHO
Canelloni stuffed with soya mince and then covered in a spinach sauce!! How healthy can this be??? The pics are courtesy of my dear friend Dru Daryanani..i dont make this at home cause i have no one to eat it…The recipe is mine…i just needed the pics..and Dru was soo kind to send them to me STEP BY STEP!!!
INGREDIENTS FOR THE SOYA MINCE FILLING
1 small cup of soya mince kernels, soaked in hot water for 30 minutes then drained
1 big onion chopped fine
4 cloves garlic, minced
1 cup of chopped and skinned tomatoes
salt, pepper and oregano to taste
4 tablespoons of olive oil
INGREDIENTS FOR THE SPINACH SAUCE
2 tablespoons of butter or oil
1 tablespoon of white flour
2 cups of milk
1 cup of boiled n chopped spinach with all the water squeezed out
salt to taste
1 packet of canelloni wrappers, boiled
grated cheese as desired
STEP 1
Heat the oil in a skillet and brown the onions and garlic then add the drained soya mince and cook it all well till the soya mince starts to stcik to the pan. Add the chopped tomatoes and the seasoning and cook till all is well cooked and the mixture is dry. This is your filling
STEP 2
place the canelloni wrappers and fill them with the filling
Make all the canellonis like this 🙂
STEP 3
For the sauce :
melt the butter in a pan and add the flour and stir it for 30 seconds taking care not to burn it. Slowly add in the milk and cook till thickened. Add the spinach and mix well. season to taste. Let it cool a bit and cover the canellonis with this sauce…bake in a hot oven till bubbly and the cheese melts!!
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