NOODLE BITES

Posted on July 20, 2011 by nituchugani

These amazingly easy bites are perfect for teatime or a rainy day snack! Made from instant flavoured noodles this is soo easy to make and you just need few ingredients which you can find in your kitchen cupboard! You can add to the ingredients other vegetables or even shredded chicken.
This recipe inspired REEMA SONU from my CHEESE SPINACH BITES and she made her own version. Pic and Recipe is hers. She was kind enough to send it to me to share it with all of you
1 packet instant noodles of your choice with the flavoring sachet,cooked
1 medium potato boiled
a little chopped steamed spinach, squeezed dry
1 pinch each of oregano, salt and cumin powder, and black pepper powder
Breadcrumbs to coat and oil for deep frying
METHOD:
mash the potatoes and mix in the noodles with the seasoning. add the spinach and the seasoning
Mix it all well. Shape into croquettes or small flat cakes
Roll in breadcrumbs and deep fry in hot oil til golden
serve with ketchup or sauce of your choice
NITU DIDI TIP: this can be also made with left over cooked pasta and also without the noodle flavouring and you can put your own
HAPPY EXPERIMENTING

Posted in Everything Vegetarian, Floury Matter, Pasta, Veg Starters | Tagged , , | 2 Comments

TIKKA STYLE “SEITAN/GLUTEN”

Posted on July 19, 2011 by nituchugani

 

Seitan is such a delight!! It is as versatile as chicken as it absorbs flavours soo easily and then tastes so different each time you make it. For the basic SEITAN recipe please go to the Step by Step folder . I made this particular seitan with whole wheat flour. It turned out equally as good as the one made with white flour. So once you have your seitan made lets start with the marinade.
INGREDIENTS:
1 cup of sour yoghurt
1 tablespoon of ginger garlic paste
2 teaspoons of NITU DIDI TANDOORI SPICE POWDER
2 tablespoons of a good red tomato paste(this is from where you get the color…i dont use food coloring)
juice of 1 lime
chilli flakes as needed
chopped onions, green chillies and coriander leaves for the garnish and chaat masala for sprinking
a few tablespoons of cooking oil for the sautee
METHOD:
marinate your seitan in the above ingredients except the onions, green chillies and coriander leaves for a few hours. A few hours is more than enough.
Heat the oil in a non stick wok or frying pan (you can even omit the oil). Put the marinated seitan and sautee it for a few minutes on high heat till softened and done.
Put into a plate, garnish with chopped onions, green chillies and coriander leaves and sprinkle with chaat masala (if you have it)
SERVE HOT

Posted in Everything Vegetarian, Floury Matter, Veg Starters | Tagged , , , | 2 Comments

JALEBIS

Posted on July 18, 2011 by nituchugani

JALEBIS
Yummy cripsy hot hot jalebis made at home, Perfect for a rainy day, for a snack or even with RABRI for a dessert. Pinky Valechas recipe made by Sajna Basant
Pic by Sajna Basant…thank you soo much

Ingredients:-
1 1/4th cup white flour (maida)
3 tbsp. fine semolina (sooji)
1 tbsp. cooking oil
1 tbsp. curd (yogurt)

mix flour, curds (yogurt), oil and semolina together.. make a batter of all of these with Luke warm water..make sure the batter is’nt runny or thick too .. keep whisking this for about 20 mins. cover n keep aside for 10-12 hrs. before making jalebis add yellow food color.

sugar syrup :-
4 cups sugar
water -2 cups ( enough 2 cover up d sugar)

boil both sugar n water till the syrup forms 2 strings..add 6 drops of lemon juice, cardamom powder n Saffron(for best results use NITU DIDI SAFFRON)

take a soft gauze type of  cloth..make a small hole into it ..fill d jalebi batter in d cloth..press this cloth  directly into hot oil in swirls like how jalebis r made.. fry on low flame till crisp.. if u r not able 2 make this with cloth u can also use an empty shell of half coconut with a small hole made in d bottom. Fry the jalebis in hot oil and soak them instantly in the syrup for them to soak. Dont soak for too long else they get soggy.

TIP: you can also use an icebag and nozzle to make the jalebis!!

Posted in Eggless Sweet Temptations, Indian Restaurant Dishes | Tagged , | 2 Comments

CHEESY PASTA SPINACH BITES

Posted on July 17, 2011 by nituchugani

 

These healthy bites were made coz i had boiled too much pasta and did not know what to do with it !!
In my home pasta is not a hot favourite, so i hardly make any, but these rolls just vanished off the table!!
They even taste good cold so they make an excellent snack to take for a picnic..
INGREDIENTS:
2 bowls of boiled macaroni, drained and mashed in the food processor
1/2 bowl of steamed spinach, drained very well (you have to literally squeeze out all the water with your hands) and chopped in the food processor
1/2 bowl of grated cheese (try using a cheese thats not too melty) , parmesan or emental works well with this
salt and chilli flakes to taste
a good pinch of NITU DIDIS LEMON PEPPER
METHOD:
mix all the ingredients well. knead it for a while so everything is well mixed. i DID NOT use any binder because i honestly dont like the idea of disguising the taste of my snacks with a lot of potatos, or cornflour etc. I prefer to taste the original ingredients. If you want to deep fry it you might need to add breadcrumbs.
Shape them into rolls, or even balls, or even flattened cakes using a little pressure so they are well formed.
Heat a non stick skillet with a little oil and shallow fry them until golden and crispy on all sides
serve with spicy ketchup
FOR THE SPICY KETCHUP
i just mixed ketchup with a few chilli sauces i had in my kitchen cupboard…TASTED AWESOME!! and soo healthy!!

Posted in Everything Vegetarian, Pasta, Veg Starters | Tagged , , , , | Leave a comment

INDIAN ICECREAM KULFI PART 1 & 2

Posted on July 16, 2011 by nituchugani

KULFI IN LEAF

INGREDIENTS FOR KULFI

1 can of evaporated milk
1 can of cream
1 small can of condensed milk
1/2 cup of chopped pistachios or cashewnuts
1 good pinch of NITU DIDI PURE SPANISH SAFFRON
1 slice of bread, sides removed and cut into pieces
3-4 tablespoons of hot milk
4-5 pods of NITU DIDI CARDAMOM
VARIATION:
you can add some green color to make it pistachio kulfi, you can add some mango pulp to make mango kulfi, you can add some rose essence

Pic courtesy Carlos Saez of Alicante…pic taken out at my cooking workshop there

To buy Nitu Didi Pure Spanish saffron contact me

This recipe is the creation of Nitu Chugani

Posted in Eggless Sweet Temptations, Everything Vegetarian, Indian Restaurant Dishes, Jain recipes, Quick Recipes, Recipes with videos | Tagged , , , | 4 Comments

EGGLESS CHOCO TARTS

Posted on July 15, 2011 by nituchugani

 

This is a recipe totally invented by me. I wanted to bake some tarts for my daughter who loves desserts. I wanted to make them “eggless” for all my followers who are vegetarian and decided to experiment. They turned out well so here i am sharing the recipe. You can fill them with any filling. For a savory tart just omit the sugar (tho the tarts were not too sweet) and the filling can be what you want.
INGREDIENTS FOR ABOUT 10 SMALL TARTS
1 1/2 cups of white flour
a pinch of salt
4 tablespoons of oil
2 teaspoons of sugar dissolved in 3 tablespoons of milk
1 teaspoon of baking powder
METHOD:
knead together all the ingredients and if you need more liquid to knead add some more milk. Make a soft pliable dough and keep it aside for an  hour . Make into small balls and then roll it out fine. Take a muffin tray and lay the rolled out dough on it pressing lighting with your fingertips. Bake in a preheated oven at 180 deg for about 6-8 minutes till slightly browned. Cool and fill with your choice.
FILLING:
i used a packet pudding mix and let it cool and filled my tarts with it. I topped it with caramalised nuts which i had crushed in the food processor
HAPPY BAKING!!

Posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter | Tagged , , , | 3 Comments

STUFFED DAHI VADAS

Posted on July 14, 2011 by nituchugani

1 cup white urad daal (lentil) soaked overnight
1 small piece ginger
1 green chilli (optional)
a small pinch of cumin seeds
Grind the daal  (lentil) with a little water with the ginger, green chillies. Grind it into a smooth thick batter. Add salt to taste and cumin seeds and leave it covered for a few hours to ferment.
FILLING:
1-2 potatoes boiled and mashed
1 small onion chopped very fine
2-3 tablespoons of green chutney (for the green chutney grind green chillies, ginger, garlic, and a little coriander leaves to a paste with lemon juice)
salt to taste
1 teaspoon of chaat masala
mix the mashed potatoes with the above ingredients and shape into balls.
TO SERVE:
1 bowl white yogurt , beaten , add a pinch of salt and a bit of sugar and some chaat masala
coriander leaves chopped fine
Tamarind chutney (you can buy it ready made or make it at home)
red chilli powder
TO MAKE THE VADAS
heat oil in a deep fryer. dip the potato balls in the ground daal batter and coat. put into the hot oil and fry till crispy.
cut them in half when slightly cooled and drizzle the yogurt and the tamarind chutney over them.
sprinkle with red chilli powder
SERVE IMMEDIATELY!!

Posted in Everything Vegetarian, Lentils, Veg Starters | Tagged , , , , , | 2 Comments

CHICKEN PINCHOS

Posted on July 12, 2011 by nituchugani

“PINCHOS” is a famous TAPA served all over spain. With a chilled glass of beer, or a jug of sangria or even a lovely spanish white RIOJA wine you have the simple pleasures of life. Its easy to make at home and you can re-create some magic of SPAIN when ur back home. For this you need “PINCHO”spice powder which can be found in most exotic spice stores or you can buy it online. NITU DIDI has “PINCHO” spice powder in 2 flavors…the regular and the southern one. Today i am using the southern andalucian one.
Pinchos are usually made with pork, but we dont like to cook it with pork so i make it with chicken or lamb.
INGREDIENTS:
250 grams of meat of your choice, cubed
2 tablespoons of a good olive oil
1 tablespoon of lemon juice
1/2 teaspoon of powdered garlic
1 onion , cubed
1 green capsicum, cubed
a little finely chopped parsley
1 tablespoon or more of NITU DIDI YELLOW PINCHO SPICE POWDER
a little salt as most pincho spice powders contain salt
METHOD:
Marinate the meat and vegetables in the above ingredients for about 2 hours. Skewer them into wooden bamboo skewers and grill.
SERVING SUGGESTION:
i served it with french fries and sliced baguette topped with grated tomato which i added olive oil and a little grated garlic

Posted in Chicken, Spanish Tapas | Tagged , , , | 4 Comments

ALOO PARATHA (INDIAN POTATO STUFFED BREAD)

Posted on July 11, 2011 by nituchugani

 

Aloo Parathas are a common sight on most indian tables for breakfast. This whole wheat dough is rolled and stuffed with many stuffings, potatoes being the most common. It is then served with a variation of chutneys,  raitas and pickles.
In my home we eat it for lunch or dinner and i make it OIL FREE.
I am going to give you the normal recipe and if you are watching your calories just omit the oil.
It can be also made with white flour but the AUTHENTIC ALOO PARATHA is made with whole wheat flour
INGREDIENTS FOR THE DOUGH:
2 cups of wheat flour
salt and pepper to taste
3 tablespoons of oil
hot water for kneading the dough
METHOD:
mix the flour with the salt, pepper and oil and make a dough with the hot water. Knead it well. The more you knead the softer the parathas turn out. Keep it covered while you prepare the filling
INGREDIENTS FOR POTATO FILLING:
2 cups of boiled and mashed potatoes
1/2 teaspoon of each NITU DIDIS turmeric powder, cumin powder,coriander powder, chilli flakes
Juice of half a lime
salt and pepper to taste
1/4 cup of coriander leaves and mint leaves chopped fine
green chillies as desired chopped fine
1/4 cup of finely chopped onions
METHOD:
mix the potatoes with all the ingredients above.
NOW FOR THE PARATHAS:
take the dough and make it into small balls. With the help of some dry flour flatten it with your hand and roll it into a small round with the rolling pin. Spread some potato filling on one dough round and cover it with the other and seal the edges well. Roll it out again a bit gently to flatten and even it well. Heat a iron non stick gridle and cook the paratha on both sides till done. YOU CAN ADD GHEE OR BUTTER….. i did not!!!
SERVE THEM HOT WITH AN ASSORTMENT OF CHUTNEYS OR RAITA
In the pic i made a “RAITA” of yogurt with chopped onions, tomatoes, coriander and mint leaves, green chillies
IT MAKES EXCELLENT PICNIC FOOD …
TIP : these can be half baked and frozen perfectly…defrosted and then recooked on the gridle, with the dollp of butter-

Posted in Everything Vegetarian, Floury Matter, Indian Restaurant Dishes | Tagged , , , | 1 Comment

OIL FREE CHICKEN BIRYANI

Posted on July 10, 2011 by nituchugani

BIRYANI…is a complete Indian rice dish which is rich because of the amount of spices, oil , nuts and raisins used. It is a complete  one dish meal  due to its calorie content and is the main dish for many celebrations.
I made it OIL FREE (tho i will give you the option to make it with ghee… if you want)
The side servings are deep fried onions, deep fried potato cubes , cashewnuts and raisins AND CAN BE OMITTED TOTALLY… I  just put it on the top so that if anyone  on a DIET or watching their cholesterol count can omit that totally while serving themselves.
It can be made with vegetables, fish, meat or chicken.. or even a combination of vegetables and meat. I made it with chicken and a easy way. Some biryanis are complicated and tedious but in todays times of lack of time …this recipe of mine is a boon!! Do try it out. Biryani is usually served with “RAITA” which is yoghurt mixed with chopped onions, tomatoes, cucumber and coriander leaves.
INGREDIENTS:
4 chicken legs and thighs, skin removed
1 cup of youghurt
5 cloves of garlic
1 inch piece of ginger
1 small red onion
2 green chillies
2 teaspoons NITU DIDI TANDOORI MASALA
salt to taste
juice of 1 lime
Make all this into a paste in the blender and marinate the chicken in this for about 4 hours. I marinate it in the pressure cooker and after 4 hours i pressure cook it till done.Save the liquid which is left in the pressure cooker. De bone the chicken if you wish, i didnt
FOR THE RICE
2 cups basmati rice, washed and soaked for 30 minutes
5 cloves, 1 cinnamon stick, 2 bay leaves NITU DIDI
salt to taste
6 cups of water
FOR THE SERVING:
2 onions sliced and deep fried in oil (TOTALLY OPTIONAL )
a few cashewnuts
a few raisins
Deep fried potato cubes
a pinch of NITU DIDI PURE SPANISH SAFFRON
Put the water to boil with the spices and then add the rice and salt and cook till rice is 80% done. Strain the rice and keep on a plate to cool.
TO ASSEMBLE:
Melted butter/ghee…TOTALLY OPTIONAL
coriander and mint leaves chopped
2 tablespoons of NITU DIDI GARAM MASALA
Take a good quality saucepan with a tight fitting lid and spread some of the liquid of the cooked chicken. Add a layer of rice and some chicken pieces on top and sprinkle with a bit of garam masala, chopped coriander and mint , and some melted ghee/butter. Cover with some liquid and again layer the rice and repeat the process till the rice and chicken and liquid is used up.
Top with a layer of rice, sprinkle some fried onion and cashew nuts and raisins ( i did not add raisins as my family doesnt like them) . Fit the lid on and leave it on slow fire till it heats up totally, you can tell by opening the lid and when the topmost layer of the rice is HOT…that tells you its done.
Serve with “RAITA”.. see serving suggestion
Here you have a light RESTAURANT TYPE BIRYANI with less calories!!
SERVING SUGGESTION:TIP: This can be made without the ghee and tastes equally good

Posted in Chicken, Indian Restaurant Dishes, Rice is Nice | Tagged , , , , | 1 Comment