LETTUCE AND GRAPE SALAD

Posted on June 29, 2011 by nituchugani

A sweet and savoury salad with a tangy dressing. Ideal for hot summery days and it can be kept already tossed in the refrigerator till mealtimes.. a nice snack for inbetween meals…it is also nutritious and flavourful… you can add more ingredients but if you make it with the basics also its good enough…SO LETS HAVE SALAD with a DIFFERENCE!!

INGREDIENTS:

1 head of lettuce of your choice, i used ICEBERG, chopped

1 cucumber, chopped

1 cup of seedless white grapes…

1/4 cup of sweet white onion

DRESSING:

3-4 tablespoons of SPANISH EXTRA VIRGIN OLIVE OIL

1 teaspoon of french mustard(or more if you like it more flavorful)

2 teaspoons of honey (or to taste)

2 teaspoons of fresh lime juice

salt to taste

METHOD:

mix the ingredients for the dressing well and keep it for 10 minutes for the flavours to infuse.

mix the ingredients for the salad and toss with the dressing.

keep in a covered container in the fridge

SERVING SUGGESTIONS: you can serve it with a few halved grapes… for that pretty effect

 

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VEGETARIAN PINCHOS

Posted on June 28, 2011 by nituchugani

“PINCHOS” is the spanish name for these meat skewers served in most of the restaurants and “TAPAS BARS” all over spain. In Spain they are made of meat but here i have created a vegetarian version. For this particular dish one needs a spice called “ESPECIAS DE PINCHOS” (translated means: pincho spice) which is either red or yellow pertaining to the region where it comes from and even the flavor.

I will teach you how to make this vegetarian version and also the regular version. Today its the VEGETARIAN PINCHO thats going to be the focus!! You can make it with firm tofu, with seitan, with just vegetables… choice is yours. I made these with mock duck, fresh mushrooms, red and green capsicum and onions.

The ingredients you choose should be cut into chunks and more or less of the same size so they can be skewered into wooden sticks.

INGREDIENTS:

1 can of mock duck cut into chunks

1 big spanish onion, cut into chunks

1 red capsicum, cut into chunks

1 green capsicum , cut into chunks

10 big white mushrooms, quartered…if they are small you can keep them whole

FOR THE MARINADE:

2 teaspoons of NITU DIDIs YELLOW ANDALUZ PINCHITO SPICE

4 tablespoons of olive oil

2 teaspoons of lemon juice

a dash of powdered garlic

a dash of chilli flakes if you want it hot

mix everything for the marinade. add it to the chopped vegetables and mock duck and marinate refrigerated for about an hour.

soak the wooden skewers in water and then skewer the vegetables into it…

grill in a hot pan till vegetables are done

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STEAMED FISH CHINESE STYLE

Posted on June 28, 2011 by nituchugani

STEAMED FISH STEP 1


CHINESE STEAMED FISH
This is a low calorie, flavorful dish that gets its flavour from the fresh ginger, spring onions and leeks…its low calorie and nutritious. Usually its made with a whole fish with skin and bones but we like to use fish fillet..that way its easy to eat and NO MESS!!!
For this we need a few Chinese sauces which I use regularly in my Chinese cooking so even if you have to invest in a one time buy and plan to make Chinese food often its worth it.

INGREDIENTS FOR STEP 1
Preparing everything in advance cuts on preparation time and avoids last minute chaos
500 grams fish fillet, kept in one fillet if possible
Chinese greens, or cabbage or lettuce leaves to rest the fish on to steam
6 tablespoons of cooking oil
SAUCES for marinade:
2 teaspoons light soya sauce
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
Mix together and add to the fish
Also add some salt and white pepper powder
Ingredients to be chopped
2 inches ginger grated or chopped plus 2 teaspoons ginger juice
Juice of half a lime
1 small cup (see pic) of spring onion greens
1 small cup of leeks, white part and green part separated
1 small cup of chopped coriander leaves

STEAMED FISH STEP 2
Marinate the fish in the sauces, the ginger and lime juice, half of the chopped spring onion greens, and half of the chopped leeks, and coriander leaves for about an hour.
TIP—i poked the fish a bit so that the marinate penetrates into it

STEAMED FISH STEP 3
Prepare the steamer. I have used a professional steamer. You can even use a Chinese bamboo steamer
What you need to do is place a good amount of the leafy vegetables. We like to eat them so we use quite a bit. Place the fish on top carefully with the marinade. Spoon the chopped spring onions and leeks and coriander leaves over it beautifully (see pic). Steam it covered for about 20 minutes. To check if fish is done carefully poke it…if the flesh is white and flaky its done..i like my fish TOTALLY COOKED.
Once its done transfer it into a plate

STEP 4
Heat the oil well in a tiny fryingpan and add the rest of the greens and let it simmer in the oil for about 30-40 seconds. Pour this hot oil on top of the fish and serve immeditaly with white rice (see pic)

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TOFU TOWER SANDWICH

Posted on June 24, 2011 by nituchugani
Here you are , all you TOFU lovers, can be made with paneer also….this is the recipe …, by the way my husband Ashok said it tasted out of the world!!!
1 block firm tofu, removed from its pack and wrapped in a kitchen napkin over night…this stage is IMPORTANT…else the tofu wont hold
next day slice it into 3 horizontal slices…
FOR THE RED CHUTNEY
200 grams hung yoghurt ..tie yoghurt in a muslin cloth and hang over kitchen tap till water drips out…do it for an hour,….its enuf
1 tablespoon ginger garlic paste
juice of half a juicy lime
salt to taste
1 heaped tablespoon NITU DIDI  TANDOORI MASALA ( its the best)
mix all this together n keep
GREEN CHUTNEY
grind together 100 grams yoghurt with 1 tablespoon ginger garlic paste, a little fresh coridander leaves, a little dried or fresh mint leaves, green chillies, a few curry leaves. add to this some desicated coconut n salt….
METHOD
grill each slice of tofu a bit and sprinkle with salt. place one slice in a baking tray.. spread the red chutney and cover with another slice of tofu then spread the green chutney and cover with the last slice. add a bit of salt. secure with a satay stick so it doesnt tumble and heat the oven for abt 20 mins till verry hot. put the tofu in and bake for abt 10-15 minutes
DELICIOUS
Try this recipe-  try it for TASTE please do..IT IS  AWESOME

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STIR FRIED BOK CHOY(PAK CHOY)

Posted on June 21, 2011 by nituchugani

this is the most common way of stir frying any chinese vegetable. its low in calories, full of nutrients due to its quick cooking. you can stir fry most vegetables like this.. cabbage, kale, spinach, courgettes, brocolli etc…. here ill teach you the basic..then you can mix and match!!

INGREDIENTS:

1 bunch of any chinese greens, i used bok choy…

a little chopped garlic and ginger ( i didnt use it as my daughter doesnt like it)

a pinch of salt

a small splash of light soya sauce

a splash of sesame oil

a little cooking oil for the stir fry

METHOD:

wash the vegetable well. you can keep it whole, chop it fine, or chop it into a little bigger pieces (choice is entirely yours..in the pic today i have kept mine whole)

heat a little cooking oil in a wok or frying pan and when hot add the garlic and then the ginger, stir fry taking care not to burn and add the vegetable and a bit of salt. cover for a few seconds till it softens. its important NOT TO OVER COOK THEM. add a splash of light soya sauce and before turning onto a plate sprinkle with a dash of sesame oil

ITS DELICIOUS WITH WHITE RICE!!

Posted in Made in China | Tagged , , , , | 3 Comments

PINEAPPLE SALSA SALAD

Posted on June 21, 2011 by nituchugani

PINEAPPLE SALSA
this can be served as a salad or as a salsa…we have even dipped bread into it…DELICIOUS
INGREDIENTS:
1/2 fresh ripe pineapple cut into pieces and keep the outer shell intact
1 tomato chopped
red and green capsicum chopped
1 green chilli chopped (optional)
1 small cucumber chopped
1 spring onion chopped
mix the vegetables with the pineapple
DRESSING:
juice which oozes out of the pineapple
olive oil
salt and pepper
a pinch of NITU DIDIS cumin powder
a little chopped fresh coriander
mix it all together and add it to the veggies. put in a tupperware and refrigerate till serving time.
TO SERVE: place the pineapple shell in a plate and add fill it with the salsa
TIP:
if you add the vegetables to the pineapple shell earlier the shell might give way because of the weight of the vegetables and the dressing..
THIS IS YUMMY…..

low cal, nutritious and can be used even as a sauce…..

Posted in Salads | Tagged , , | 2 Comments

SAFFRON ROSE DELIGHT

Posted on June 21, 2011 by nituchugani

SAFFRON ROSE DELIGHT
1.5 litres milk
few strands of NITU DIDI PURE SAFFRON
condensed milk to taste
rose water

make paneer out of 750 ml of the milk and wash it under a tap to remove all the acidity from it.
leave it to drain
put the other remainig milk with the saffron in a good non stick pan to boil and let it boil for half an hour till it thickens. keep on stirring so it doesnt burn. when its about half evaporated add the paneer and mix verry well. add condensed milk to taste and cardamom powder. mix well. and it will start to bubble. switch off the fire and let it cool. when cooled add the rose water and decorate it with nuts or saffron strands. cook and eat!!

How to make homemade paneer

To buy pure spanish saffron

Posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Paneer, Recipes with videos, Saffron | Tagged , , , , , , | Leave a comment

VEGETABLE TEMPURA WITH CURRY MAYONNAISE

Posted on June 20, 2011 by nituchugani

VEGETABLE TEMPURA WITH CURRY MAYONNAISE
an easy quick delicious snack… with a different sauce
INGREDIENTS:
1/2 cup each of green and red capsicum, zuchini(courgette) and spring onions or leeks
1/4 cup each of white flour and cornstarch
salt and pepper to taste
a bit of grated ginger
METHOD:
mix the vegetables in abowl and season with salt and pepper and leave for about 30 minutes to sweat. add the flours to the vegetables. heat oil for deep frying and with the help of a spoon put spoonfuls of the batter in the oil and deep fry till golden brown n crispy!!
serve with CURRIED MAYONAISE
FOR THE CURRY MAYONNAISE
mix mayonaise with a bit of NITU DIDIS curry powder and some sugar if desired

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MARBLE CAKE

Posted on June 20, 2011 by nituchugani

MARBLE CAKE
VERRY EASY TO MAKE
INGREDIENTS:
using the same cup as your measurement
1 cup milk
2 cups sugar
3 cups white flour
3/4 cup oil
3 eggs
1 envelope of baking powder (2.5 teaspoons)
1/2 teaspoon baking soda
2 teaspoons of cocoa powder
1/4 cup of ganache(melted cream with milk chocolate bar), if you dont have ganache it doesnt matter
METHOD:
preheat oven to 180 deg

mix the all the ingredients except the chocolate. separate 1/4 of the batter and add the chocolate to it. grease a baking pan and add a bit of the normal batter and then the chocolate batter and continue till u top it with the normal batter.
bake till done

Posted in A Piece of Cake???, Uncategorized | Tagged , | 2 Comments

Welcome

Posted on June 20, 2011 by nituchugani

WELCOME…BIENVENIDO

Welcome to my world… a SPICY world… a colorful world… a world of love and passion..FOR FOOD… be a part of this aromatic world..and let yourself be swept by the aromas and flavours of a culinary experience.. easy and exotic recipes with simple ingredients..WELCOME TO THE WORLD OF “NITU DIDI”…enjoy yourself …after all “cooking is like making love.. or you do it well…or I TEACH YOU!!!”

Posted in Uncategorized | Tagged | 12 Comments