nitu didi

EGGLESS WHITE CHOCOLATE SAFFRON TORTE

Posted on August 11, 2011 by nituchugani

EGGLESS WHITE CHOCOLATE SAFFRON TORTE
this tastes out of the world… yummy crepes layered with a white chocolate saffron custard…… and VERRY FEW CALORIES…lemme show you how………
FOR THE EGGLESS CREPES
6 tablespoons white flour
pinch of NITU DIDIS PURE SPANISH SAFFRON
pinch of baking powder
3 tablespoons of sugar
3 tablespoons of butter
milk as needed to make a thin batter ( i used skimmed milk)
mix all the dry ingredients together and with an electric beater add the milk and make into a thin batter. keep aside for an hour.
heat an iron non stick pan/gridle till hot , add a tiny piece of butter and with a ladle pour the batter and with the back of a spoon even it out to a thin round. cook on one side and then flip and cook on the other. make all the pancakes like this and keep .
FOR THE WHITE CHOCOLATE SAFFRON CUSTARD
500ml + 4 tablespoons skimmed milk
150 grams of white chocolate ( or more depends on how sweet u want it)
pinch of NITU DIDIS PURE SPANISH SAFFRON
2 tablespoons custard powder
heat the milk in a pan and add the saffron. add the white chocolate and let it melt. mix the other milk with the custard powder and pour into the heated milk and cook till thick. taste and if u need it sweeter and some more white chocolate. DONT ADD SUGAR,
let it cook till thick. and cool it
TO MAKE THE TORTE
in a plate put one crepe and then spoon the cooled custard on top of it and cover with another crepe, repeat till all the crepes and custard is used up. decorate with nuts of your choice and refrigerate overnight for the flavors to blend.
EAT AND ENJOY THIS AMAZING DESSERT!!!!!!
FOR BEST RESULTS AND COLOR USE NITU DIDIS PUREST SPANISH SAFFRON..

Posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter | Tagged eggless torte, pistachios, saffron, white chocolate | Leave a comment

MEAT BALLS IN SPINACH SAUCE (KOFTA PALAK)

Posted on August 11, 2011 by nituchugani

This is such a healthy way to eat meat balls. Instead of plain tomato sauce we have the goodness of spinach, fenugreek leaves, and spices to enhance the flavor. I do not add any egg or bread to bind the meat balls. I make sure the mince is fine and dry (i usually do not freeze the mince..that creates water in it when thawed-i buy the mince fresh and make the meat balls imediately..or at least i marinate them). It might seem a little complicated BUT i assure you if you follow my steps it is easy peasy!! For those of you who dont like spinach, you can omit it.. they can be made without spinach also!!
INGREDIENTS FOR MEAT BALLS
250 grams minced meat of your choice, i used chicken
to be ground to a paste without water: half an onion, a few green chillies (or green capsicum) a small piece ginger, 4 cloves of garlic and a few coriander and mint leaves.
Add this paste to the ground meat and then add the following:
1 teaspoon each of NITU DIDIs cumin powder, coriander powder and garam masala
salt to taste
mix all this well and refrigerate for 10 hours or even better overnight
Next day make into small round balls. Make sure you press while making the balls. This ensures the meat balls wont break while cooking AND you dont need to add an egg or breadcrumbs as binder
FOR THE SPINACH GRAVY
1 onion chopped fine
1 tomato chopped fine
1 cup of frozen and thawed chopped spinach
1 teaspoon of dried fenugreek leaves (kasuri methi) OPTIONAL if you cant get it
3 tablespoons of oil
salt to taste
lemon juice to taste
a handful of coriander leaves chopped
METHOD:
in a non stick wok or wide pan add the oil when hot add the onions and cover the pan and let the onions brown. When browned add 1/2 cup of water and mix it and bring it to a boil. When boiling, drop in the meat balls slowly,one by one taking care they dont overlap. Cover the pan and let the meat balls cook on low heat. You can shake the pan from time to time for the meat balls to turn and get evenly cooked. When you see they are cooked, now let them brown, Once all the water has evaporated add the chopped tomatoes and let them cook and turn mushy. Then add the chopped spinach, the fenugreek leaves, salt, and the coriander leaves, Cover and add a bit of water if necessary. Cook till the gravy is all mushy. Taste and correct seasoning. I add a pinch of turmeric powder . Add a bit of lemon juice and switch off the gas. EXCELLENT WITH NAAN OR PITA BREAD!!

Posted in Chicken, Indian Restaurant Dishes | Tagged fenugreek, koftas, meatballs, spinach | 3 Comments

SOYA CHUNK MANCHURIAN

Posted on August 10, 2011 by nituchugani

This recipe and pic was sent to me by SAJNA BASANT…thank you soo much Sajna for sharing…

Soya Chunks -200 gm
Onion -2 medium
Green capsicum -1/2
Garlic cloves-2-3
Ginger chopped -1 inch
Corn flour -4 tbspn
Red chilly powder -2 tspn
Pepper powder-1 tspn
Food colour -a pinch
tomato ketchup -5 -6 tbspn
Chilly sauce -3tbspn
garlic sauce -2 tbspn
soya sauce -1/2 tspn
salt and oil -as per requirement
Vineager -1 tspn
water-2-3 cups

Method:
——–
Boil soya chunks in large amount of water with salt. Wash out repeatedly in cold water till the yellow colour liquid stops coming out. Mix the soya chunk with red chilli powder, pepper powder,food colour, 2 tbspn corn flour, salt and 1/2 amt. of tomato sauce.Keep the marinated mix for 1/2 hr.

Heat oil in a wok , saute the marinated soya chunks for 2-3 min and remove.Now in the same kadai add little more oil and saute onion, garlic and ginger for 2-3 min. Now add soya chunks and water and close the lid. cook for 5-8 minutes).add tomato ketchup, and other sauces and again mix. add vineager and mix well. now add capsicum and the remaining 2 tbspn of corn flour mixed with little water and cook till the gravy thickens.

Posted in Everything Vegetarian, Made in China | Tagged manchurian, soya | Leave a comment

SINDHI “SAYEL” CHICKEN

Posted on August 10, 2011 by nituchugani

This folder is dedicated to SINDHI RECIPES.. typical food which we sindhis eat (me being one of them). I am not going into the history of SINDH as its a sensitive issue but i will say my ancestors hailed from there and thats how i learnt some typical recipes from my mother.
So today its OIL FREE SINDHI SAYEL (pronounced as SALE) chicken STEP BY STEP

INGREDIENTS:
500 grams chicken with bones, cut into pieces and skin removed
1 large onion chopped fine
4 cloves of garlic, chopped fine
1 small piece ginger chopped fine
2-3 green chillies (or capsicum) chopped fine
1 large red tomato chopped fine
1 red capsicum ( the original recipe doesnt have it…but i wanted the flavor and color)
100 grams white yogurt
a handful of coriander leaves chopped fine
a few mint leaves chopped fine
1 teaspoon of each: NITU DIDIs cumin powder, coriander powder, garam masala and turmeric powder and a bit of red chilli powder if needed
1 medium sized potato into big cubes (OPTIONAL)
STEP 1
in a pressure cooker or a normal cooking pan add the the above ingredients EXCEPT the chicken and the potatoes. Now with your hand sit and mash this mixture up for about 5 minuties vigorously breaking up all the ingredients and sqeezing it… its fun!!! you can even ask your kids to do it!!!

STEP 2
marinate the chicken and potatoes in this for about an hour for all the flavors to blend.

STEP 3
put the cooker or the pan on the flame and cook it till the chicken is done. FOR THE PRESSURE COOKER: you will need about 5 whistles (or 5 minutes of pressure cooking time) or if in the normal cooking pan..cook it covered until the chicken is done.

THIS IS THE FINAL RESULT!!

THIS IS AN OIL FREE VERSION OF THIS VERRY POPULAR SINDHI DISH
OPTIONS: you can add some oil or ghee to this is you wish to make it nice and rich
VEGETARIAN VERSION: you can make it with potatoes and lotus root (sindhi name: BEA PATATA) or even paneer (sindhi name SAYEL KHEER JI BHAAJI)

For the paneer… you can 1st cook the onion mixture till everything is softened then add the paneer pieces and further cook for 5 mins…

Posted in Chicken, Nitu´s Spicy Delights, NO OIL RECIPES, Step by Step, Typical Sindhi Dishes | Tagged .typical sindhi, capsicum, chicken, no oil chicken recipe, sindh, sindhi | Leave a comment

GULAB JAMUNS (INDIAN DESSERT)

Posted on August 9, 2011 by nituchugani

GULAB JAMUNS
for the jamuns
15 tablespoons powdered milk
1 tsp, baking powder
3 tablespoons white flour
1 tbsp oil
evaporated milk as needed to knead
FOR THE SYRUP
20 tbsps sugar
1.5 glasses water
PINCH OF NITU DIDI PURE SPANISH SAFFRON
a little rose essence
almonds and pistachios for decoration

METHOD
mix the powdered milk, flour and baking powder and the oil .knead it to a soft dough with the evaporated milk. then form into small balls or oval shapes. deep fry on a verry low flame ( has to be low else the jamuns will be hard from the centre) . keep aside and make the syrup from the water and sugar. add NITU DIDIS PUREST SPANISH SAFFRON and boil till the sugar melts. add the cardamoms, put the jamuns in the syrup , cover and boil on a low flame for 5 minutes. add the rose water. serve hot or cold
cardamom powder

Posted in Eggless Sweet Temptations, Floury Matter, Indian Restaurant Dishes | Tagged gulab jamuns, indian dessert, milk powder, rose essence, saffron | 5 Comments

CHINESE CHILLI CHICKEN STIR FRY

Posted on August 9, 2011 by nituchugani

This is a spicy easy chinese stir fry recipe if one is in the mood for a little spice in your plate! Its made in a jiffy with easy kitchen cupboard ingredients. The veggies can be mixed and match..using more or less variety and added acording to cooking time. I will give you my recipe and if you want an option you can always ask me. You can make the same PURE VEGETARIAN…substituting chicken for seitan, or mock duck or just using vegetables.
INGREDIENTS FOR ONE PERSON:
150 grams boneless chicken breast, cubed
1 small white onion, cubed same as chicken
1 small red capsicum, cubed same as onion
1 teaspoon light soya sauce(i used light as i wanted my chicken to be red)
2-3 tablespoons of differnt types of chilli sauce… that is, 1 tablespoon of each… BUT its acording to how hot n spicy you want it. I used home made chilli sauce, chinese sweet n chilli sauce and a chilli garlic sauce
1 tablespoon of chinese rice wine or brandy
1 teaspoon of sesame oil
2 tablespoons of oil to stir fry
METHOD:
marinate the chicken in the light soya sauce, chilli sauces and the wine. Meantime chop the onion and capsicum and which ever vegetables you would like to add. Marinate the chicken just for about 1 hour. Heat a wok or a non stick skillet with 2 tablespoons of oil till very hot and add the chicken.Let it sautee on high heat till its cooked and then toss in the cubed onion and capsicum. Cook for a few seconds and sprinkle with sesame oil . Taste for seasoning. You can add a little sugar or salt if you like a sweetish chilli taste (all depends on the types of chilli sauces you use for the marinade).
If you want a little sauce you can add a bit of cornstarch dissolved in water . Serve hot with white rice!!

Posted in Chicken, Made in China, Nitu´s Spicy Delights | Tagged chilli chicken, chilli sauce, chinese, sesame oil, stiry fry | Leave a comment

CHEESY ROLLS

Posted on August 8, 2011 by nituchugani

I simply love these rolls and can eat tons of them! They are soo easy to make you cant belive it!!

INGREDIENTS:

kraft cheddar cheese, grated ( i used the blue tin)
spring roll wrapper
thick flour paste(flour and water mixed to form a thick paste)
finely chopped coriander leave
finely chopped green chillies (or capsicum if you dont want it spicy)
oil for deep frying

METHOD

thaw and separate the spring roll wrappers
mix the grated cheese with the chopped coriander and the chillies
take one wrapper and spread the flour paste thinly on 3 sides and leave one side free. Spread a little cheese filling on the side without the paste in a thin line. Roll up tightly and seal with more flour paste.
Make all the rolls like this and deep fry in hot oil

THATS IT!! Serve with sauce of your choice… I dont need a sauce!!

To see how to wrap

Posted in Everything Vegetarian, Floury Matter, Veg Starters | Tagged cheese, fliour paste, rolls | 8 Comments

EGGLESS MUSHROOM KABABS

Posted on August 8, 2011 by nituchugani

This recipe was given to me by a dear friend over the phone. She told me it was one of her favorite snacks which her mother made! I tried it out and it was YUM!! So many people use mushrooms and are looking for different recipes!! I even made them a put them into a gravy. I dont have the pic of the gravy but i will put the recipe down!! This pic is by Hala Abdullah Al-Nadeem who used my recipe and sent me the pic..Thank u soo much Hala sweetie!!!
INGREDIENTS:

250 grams boiled n mashed potatoes
250 grams fresh grated mushrooms
1 chopped onion
ginger garlic paste
green chillies (if u want it spicy)and green chopped coriander
salt and pepper
chaat masala or if you cant get it use Nitu Didis garam masala and 1 tablespoon of lemon juice
1 tablespoon cornflour
1/2 cup bread crumbs
1 tablespoon oil
oil for deep frying

METHOD
sautee the chopped onion in 1 tablespoon oil until golden brown, add the ginger garlic paste,the grated mushrooms and salt and pepper, garam masala and sautee till mushrooms r soft.
cool the mushrooms and add lemon juice if you dont have chaat masala
in a bowl mix the mashed potatoes with green chillies and coriander, season with salt. then add the cooled mushrooms, cornflour and then the bread crumbs,
shape into kababs
deep fry in hot oil

Posted in Everything Vegetarian, Veg Starters | Tagged eggless starter, garam masala, mushrooms, potatoes | Leave a comment

POTATO COATED CHILLIES

Posted on August 7, 2011 by nituchugani

This snack was created by me for my love of chillies!! I know some of you cant handle the heat so you can substitute the chillies with either strips of capsicum or a milder green chilli.
Its an excellent snack which you can serve at your parties or even for a high tea!!! Serve it with a shop bought sauce or a mixture of sauces or green chutney!! YUMMY!!!
INGREDIENTS FOR THE POTATO COATING
500 grams of boiled and mashed potatoes
1 cup of breadcrumbs or more( i like home made breadcrumbs)
1 teaspoon of NITU DIDI cumin seeds
1/2 teaspoon of chaat masala( its a spice available in most asian supermarkets…if you dont have just substitute with lemon juice…1 tablespoon)
2 tablespoons of chopped coriander leaves
Green chillies…you have to halve them, you can remove the seeds to take off some of the heat in them and sprinkle a little salt and lemon juice over them and let them sit
oil to deep fry
METHOD:
mix the mashed potatoes with the cumin seeds, chaat masala or lemon juice, coriander leaves and salt. Add the breadcrumbs and mix well. Take a small ball of mashed potato mixture and flatten it well. Place the green chilli half in it and seal it by folding it in your palms. Press it a bit to make a nice oval shape and neaten it by shaping it. Make all of them the same way and roll in breadcrumbs. Heat the oil well and deep fry these coated chillies!!
Serve with sauce of your choice!!! ENJOY!!

TIP: sent to me by Lata Pessumal…. you can use boiled baby corn instead of green chillies…marinate it in a few spices and the lemon juice and then cover them with the potato mixture..THANK YOU LATA!!