nitu didi

ALOO BAINGAN (AUBERGINE/EGGPLANT WITH POTATOES)

Posted on July 17, 2013 by nituchugani

Many people do not like aubergine and some do…So what if you love it and your partner does not? Have you ever thought of camouflaging it ? I do it all the time!!! Shhhh…its a secret…please do not tell anyone! You see my husband loves potatoes, but they are not exactly good to eat everyday so when we are vegetarian i do try to make some of his favorite vegetables. I like aubergine, so i thought of disguising it as onions in this dish and guess what??? He could not even tell!!! In fact he told me it tasted amazing ! This is a very easy recipe and goes well as a side dish with any fish , chicken or meat or even part of a vegetarian meal with daal (lentils) or just on its own with rice, naans roti etc.
INGREDIENTS:
1 cup of onions, chopped fine
1 cup of potatoes, peeled and chopped into cubes
1 cup of aubergine, peeled and chopped fine
1″ ginger, chopped
2 green chillies, chopped
1/2 cup of red tomatoes,chopped
1/4 cup of chopped coriander leaves
1 tablespoon of coriander seeds(dhania)
1 teaspoon of cumin seeds(jeera)
1 teaspoon of green fennel seeds (saunf)
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli powder
3 tablespoons of olive oil or any ordinary cooking oil
salt to taste
METHOD:
Heat the oil in a pan and add the onions and salt and let them sweat a bit. Meantime roast the coriander , cumin and fennel seeds till a bit fragrant taking care not to burn. Once a bit fragrant, cool it and powder it in the blender, i used my magic bullet for this. Once the onions are soft add the cubed potatoes and cook covered till the potatoes for a few minutes. Add the chopped aubergine and tomatoes and cook till the potatoes get done. Try not to add any water, if the potato cubes are large they wont cook quickly so try and make them into medium sized cubes (see the pic). Once the potatoes are cooked add the spices, add the green chillies and coriander leaves and cover it and cook for a few minutes. Serve well heated with rice, rotis or naans. If you want this dish to be richer you can deep fry the potatoes till soft and the aubergine too… then cook it less. Its very fattening that way….
NITU DIDI TIP:
If you dont like to peel the aubergine, then you can chop it with the peel. For Jain recipes just omit the onions and ginger.
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Posted in Everything Vegetarian, Gluten Free, Healthy Options, Indian Restaurant Dishes, Jain recipes, Low Cost, Magic Bullet, Quick Recipes, Typical Sindhi Dishes, Veg Starters, Vegan | Tagged aubergine, eggplant, healthy, Vegan, vegetarian | Leave a comment

PAN CON TOMATE ( BREAD WITH TOMATO)

Posted on July 14, 2013 by nituchugani

“Pan con tomate” literally translated into english means “bread with tomato”. This is a very popular breakfast in Spain with a hot cup of coffee. It is a healthy way to start your day. When you go to the bars or roadside cafes to have tapas , this is a good option too with a glass of chilled beer, wine or sangria. Sometimes you can order it with parma ham, or tuna, but it is delicious on its own. Have it as a side dish with your meal, its vegetarian and you can even opt for gluten free bread when making this. For Jains, please omit the garlic.
INGREDIENTS:
French bread loaf, or gluten free bread, into slices 1 cm thick
red tomatoes
garlic if you like it
salt and extra virgen olive oil
METHOD:
There is a method to make this. Halve the tomatoes and grate them by hand using a hand grater. You can put them in the blender but it doesnt have the texture required. Grate the garlic too and add it to the grated tomato. Add salt . Toast the bread slices in an oven or on a pan, i prefer a pan as the oven tends to dry the bread out. Apply the grated tomato garlic mixture on it and drizzle liberally with olive oil. Serve immediately. This can be accompanied by cheese, ham and cold cuts of your choice. This is the way it is served in Spain. Jains please omit the garlic. To be a little adventerous you can add chopped parsley, basil etc to the tomatoes. You can also sprinkle a bit of paprika
HEALTH BENEFITS OF TOMATOES AND EXTRA VIRGEN OLIVE OIL
Tomatoes are a good source of Vitamins A, C, K, folate and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories. Olive oil is good for lowering our cholesterol and preventing heart disease. It is best to have extra virgen olive oil raw…just drizzle it on our grilled food, pastas, sauces etc.
NITU DIDI TIP:
The grated tomato is best had fresh, if you have grated too much tomato dont fret, it can be used in cooking.
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Posted in Breakfast, Everything Vegetarian, Fusion, Healthy Options, Jain recipes, Spanish Tapas | 2 Comments

THIN CRUST VEGETABLE PIZZA

Posted on July 11, 2013 by nituchugani

I am always getting a lot of requests for a home made pizza with a thin crust and which can be made at home. I know “yeast” is tricky to manage and not everyone can get it right. I do have a few cooking videos on my youtube channel where you can see me working with yeast, like the naan, or the honeycomb and braided bread recipes. Once you have a look at the video you will have an idea how to work with yeast. Now I was in Mumbai and made pizzas for my sister in law. She wanted a thin crispy crust, and this is what I taught her using ingredients available in India.
FOR THE CRUST:
500grams of white flour (maida)
1 teaspoon of dried yeast, I used Blue Bird Brand
1 teaspoon of sugar
1 teaspoon of salt
warm water as needed
Olive Oil as needed
FOR THE CHUNKY TOMATO SAUCE:
1 onion, finely chopped
1/4 cup of chopped capsicum
a few cloves of garlic
6 red tomatoes, skinned and chopped
salt to taste
fresh basil, if available and if you can afford, if not it can be avoided
dried oregano
a little sugar to taste
red chilli flakes if you want it spicy
FOR THE TOPPING:
Grated cheese ( i used THIS )
sliced mushrooms, sauteed in olive oil on high heat till caramalised
boiled corn kernels
and basically anything else you would like to top your pizza with
METHOD:
Lets make the pizza crust : Put the yeast in a big bowl ( i say big because the dough will need space to rise) and add a little warm water to it with the sugar. This will activate the yeast and it will get frothy in 10 minutes. If the water is too hot or too cold it will nor rise so you will need to start again. The video explains more or less the temperature the water should be. Once the yeast is frothy add the flour and salt and using some more hot water make a soft pliable dough like we do for rotis, but a little softer. Knead the dough for about 5 minutes. Then smear it slightly with olive oil, keep it in the bowl, and cover it with a damp cloth and leave it in a warm place to rise for about 3-4hours. In the meantime you can make the sauce and prepare the topping, and grate the cheese. Once the dough has risen punch it down. Divide the dough into balls and leave again to rise, covered. Once risen roll into rounds about 1/2 cm thick and then apply the cooled pizza sauce on it. Sprinkle with cheese, add the topping as you desire and bake in a preheated oven at 200 degrees till you see the pizza done. The sides will have browned, the cheese melt and the whole kitchen with the lovely aroma of pizza!
FOR THE SAUCE:
Heat a little olive oil in a nonstick pan and add the onions and garlic and let it soften. Once its softened add salt, and the capsicum and tomatoes and cook the whole mixture till its dry and the tomatoes are mashed. Add the herbs, the sugar, chilli flakes and cook for a few seconds. Check and correct seasoning to taste. Cool before using.
NITU DIDI TIP:
You can freeze the pizza dough and use it again by just thawing it out.
You can make the pizza base by putting it for a few minutes on a hot pan , cooking it on both sides and cool it and freeze it.
The sauce can also be frozen.
For crispy pizza the sauce should be thick and not runny and watery.

For Jains please omit the garlic and onions. Vegans can opt for vegan cheese
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VIDEO ON HOW TO USE YEAST

Posted in Everything Vegetarian, Floury Matter, Fusion, Jain recipes, Veg Starters, Vegan | Tagged eggless, jain, pizza, thin crust, Vegan, vegetarian | 2 Comments

KOREAN TOFU CAKES (PAJEON)

Posted on July 9, 2013 by nituchugani

On my visit to India i had a chance to meet a whole lot of koreans in Pune. They were my sisters friends and they invited me over to a typical korean dinner in their homes. I ate such an amazing variety of food, vegetables just steamed and seasoned with sesame oil, soya sauce and sesame seeds.. Such a healthy natural way of eating veggies. I have a recipe and video of korean spinach (namul) .. But today i am sharing how to make eggless, korean tofu cakes…These are simply amazing, easy to make, easy to digest and one can even make them gluten free. So… shall we have some korean tonight?
INGREDIENTS:
200 grams of tofu, drained and wrapped in a kitchen towel for at least 6 hours
4 tablespoons of white flour OR potato starch
2 tablespoons of cornstarch
1 teaspoon of light soya sauce
1 teaspoon of sesame oil
1/4 cup of finely chopped spring onions, i used my MAGIC SCISSORS
1 tablespoon of chopped green coriander, also used my MAGIC SCISSORS
1 teaspoon of finely grated ginger, I used my MAGIC BULLET
salt and white pepper to taste
a pinch of baking powder
water as needed
oil as needed to pan fry the cakes
METHOD:
Put the ginger into the blender ( i used my BULLET) and pulse till crushed. Then add the tofu and pulse till tofu is smashed. Add the flours and a bit of water and blend into a smooth paste like for crepes , but slightly thicker. Then put the mixture into a bowl and add the remaining ingredients. Let it sit for 30 minutes while you can do something else. Once time has lapsed, heat a non stick frying pan till medium hot. Spread a bit of oil into the pan and then add a big spoonful of this batter and spread a bit like we do for crepes. Cook on one side till browned and then flip and cook on the other side. Serve with soya sauce, chilli sauce . This is delicious, and nutritious. You can also add shredded vegetables like carrots and capsicum. I cannot rave on how delicious this tastes. My husband simply loved them.
NITU DIDI TIP:
I cannot describe the consistency of the batter , but it has to be the consistency of batter thats used to coat for deep frying. This is a fool proof recipe and the cakes should turn out. If you want you can add one egg and reduce the amount of water and omit the baking powder. These can be made and then heated up. I have not tried freezing them as they were all eaten up but i am sure they can freeze well. If you cannot get your hand on tofu, you can use fresh cheese.

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Posted in Breakfast, Crepes, Everything Vegetarian, Floury Matter, Fusion, Gluten Free, Healthy Options, Low Cost, Made in China, Quick Recipes, Tupperware Food, Veg Starters, Vegan | 2 Comments

EGGLESS MANGO , SAFFRON AND CASHEWNUT ICECREAM

Posted on July 5, 2013 by nituchugani

I have just returned from a visit to India and I was lucky to have a real culinary experience to the best i could. I could not taste a kulfi or a desi icecream which was upto the mark. On my return, i decided to try and make an icecream which was eggless and easy. I chose mangoes as the primary flavour as this fruit is the King of fruits in India.
Here is my easy, creamy mango icecream with a twist.
INGREDIENTS:
800 grams/ml of mango pulp, i used a canned one by Natco
500 ml of whipping cream with at least 33 ml fat content , chilled
370 grams of condensed milk, i used this one
1 teaspoon of ground cardamom
1 pinch of Nitu Didi pure spanish saffron (buy it HERE)
1/4 cup of cashewnuts, i ground them in my bullet
METHOD:
Chill the cream, the mango pulp and the condensed milk. In a big mixing bowl add the cream and proceed to whip it with a hand beater or till fluffy and stiff. Below you will find my video on how to whip cream perfectly. Once the cream is whipped well add the condensed milk to it and fold it gently. Add the cardamom, the cashews and crush the saffron in your palm ( if its a good quality saffron it will crush easily) and add it to the mixture. Lastly gently fold in the mango pulp. Put into a container, cover it and freeze it till its well frozen. Remove it and beat the whole mixture till fluffy. Freeze it again, then remove it and beat it and refreeze it. This beating and freezing method makes the icecream creamy. You can also put the mixture in an icecream maker and churn it. Voila…here you have a yummy creamy delicious mango icecream!

Posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Jain recipes, Magic Bullet, Recipes with videos, Saffron | Tagged eggless, icecream, kulfi, mango, saffron | 3 Comments

DAHI KADI/CURRY (YOGURT CURRY)

Posted on July 3, 2013 by nituchugani

Dahi kadhi or curry is a yogurt based curry from the land of Panjab. Its easy to make, gentle on the stomach and gluten free. It consists of a thin curry made with gram flour (besan) and yogurt(curds/dahi). Small onion baajis (pakoras or fritters) are added to it. Now when i was in Pune (India) my healthy eating sister Renu Sakhrani taught me how to make a lighter version. It tastes just as good and has the added goodness of vegetables. What i did was make both the original and the healthy version as you can see from the pic.
INGREDIENTS FOR 2:
125 grams of white yogurt/dahi/curds, without sugar, the sour the curds the better
1.5 tablespoons of gram flour (besan)
1/4 teaspoon of asafoetida (hing)
1 teaspoon of black mustard seeds (rai)
1 teaspoon of cumin seeds
8 curry leaves
1 small red chilli bruised (if you want it spicy)
4 cups of water
salt to taste
1/2 teaspoon of Nitu Didi turmeric powder
1/4 cup of chopped coriander leaves
1 green chilli, chopped , optional
1/2 teaspoon of lemon juice, or to taste if needed
4 flakes of garlic , chopped fine
1 teaspoon of finely chopped fresh ginger
1 tablespoon of oil or olive oil (you can use more if you wish)
FOR THE PAKORIS (ONION BAAJIS)
1/2 cup of gram flour (besan)
1 teaspoon of kasuri methi (dried fenugreek leaves)
1 tablespoon of chopped coriander leaves
2 tablespoons of chopped onion
1/4 teaspoon of ajwain (carom seeds) , optional or you can use oregano
1/4 teaspoon of cumin seeds
1/2 teaspoon of red chilli flakes
salt to taste and sparkling water (soda water) for the batter
oil to deep fry
METHOD:
FOR THE CURRY:
In a blender, i used my magic bullet, i added the yogurt and the gram flour and blended it well. Then i added 1 cup of water and blended it again. Heat the oil in a pot and add the asafoetida and let it sizzle for a few seconds, then add the black mustard seeds and sizzle till they pop. Add the cumin seeds and the red chilli. Now add the garlic and wait till it just about starts to change color and then the ginger.Add the curry leaves. Be careful not to burn anything ok? If the garlic burns you need to start again…so just be on your guard. Next add the blended yogurt and the turmeric powder and let it come to a boil while stirring all the time. Once it comes to a boil add the rest of the water (3 cups) . Let it come to a boil and then add the vegetables you like. I added some chopped french beans because i love them. You can add vegetables like carrots, peas, turai (courgette/zuchini) etc. Boil the curry for about 10 minutes and taste. Adjust seasoning and also add some lemon juice for added sourness.
FOR THE PAKORIS:
Mix all the ingredients for the pakoris. Heat the oil for deep frying. Add the soda water last to the mixture to make a thick batter. Pour spoonfuls of batter into hot oil and fry till golden brown and crispy. Add this to the curry and serve hot with white rice.
NITU DIDI TIP:
If you are counting calories and the rest of the family isn´t you can make the curry the normal way, steam the veggies and add it to your curry while you can serve the rest of the family the curry with the deep fried pakoris. For Jain recipe, just omit the ginger and garlic. Some people even add a bit of sugar to the curry. This is so delicious , i just have it as a soup.
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Posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Jain recipes, Low Cost, Magic Bullet, Quick Recipes, Soups-hot and cold | Tagged curds, curry, dahi, jain, kadhi, panjabi, vegetarian, yogurt | Leave a comment

EGGLESS CREPES FILLED WITH MUSHROOMS N ASPARAGUS WITH 2 SAUCES

Posted on June 30, 2013 by nituchugani

I am sure most of you know that i was in Mumbai on holiday and my dear sister in law wanted me to teach her eggless crepes with a nice vegetarian filling. Since many of you do live in different parts of India i thought it would be great to actually make one of my specialities with readily and easily available ingredients. The crepes turned out wonderfully thin, filling was simple and then we topped them with 2 sauces, a tomato based and a creamy one.
FOR THE CREPES:
250 grams of white flour (maida)
2.5-3 cups of whole milk ( i usually use skimmed milk, but i used whatever she had at home)
a pinch of salt
1 teaspoon of baking powder (i used THIS one)
1 tablespoon of Amul Butter, melted
FOR THE MUSHROOM SAUCE:
1/2 packet of cream of mushroom soup
3 cups of milk or a little less
FOR THE CHUNKY TOMATO SAUCE:
1 onion chopped fine
4 flakes of garlic chopped and minced
3 red tomatoes, blended
a pinch of oregano
a pinch of black pepper
2 tablespoons of freshly chopped basil leaves or a pinch of dried basil
salt to taste
1 teaspoon or more of sugar to taste
2 tablespoons of a good olive oil
FOR THE FILLING:
250 grams of fresh white button mushrooms, cleaned well, washed and chopped
100 grams of fresh green asparagus, chopped
1 tablespoon of olive oil
1/2 teaspoon of white pepper powder
METHOD:
Mix all the dried ingredients for the crepes. Add the milk slowly and make into a thin dosa like batter. Add the melted butter and mix well. Keep it aside for an hour or two at room temperature. I use my magic bullet to make this batter, its easier and saves time.
FOR THE MUSHROOM SAUCE:
Mix the mushroom soup mix with 2 cups of milk till well blended. Season with black pepper and put to cook till thickened. If you want a thinner consistency add more milk or water.
FOR THE CHUNKY TOMATO SAUCE:
Heat the olive oil and sautee the onions and garlic till transparent. Add the blended tomatoes, herbs, sugar , and basil. Cook till the mixture thickens. Check and correct seasoning. You can also add some chilli flakes or chilli sauce to it.
FOR THE VEGETABLE FILLING:
Heat the olive oil and sautee the mushrooms on high heat till the water from them dries up. Add the asparagus, salt and white pepper and cook till asparagus is just about done, do not over cook.
FOR THE CREPES:
Heat a non stick pan and smear a small dollop of butter on it. Add a ladle full of the batter and spread it to make a thin round. Cook on one side, flip and cook on the other on medium heat. Make all the crepes this way and keep aside.
TO ASSEMBLE:
Take a crepe and fill it with some filling, roll it and pour the sauce of your choice on it. You can also pour both sauces.
Serve it immediately.
NITU DIDI TIP:
These crepes can be kept in the fridge for about 3-4 days in a container. The sauces can also be kept so this makes an excellent party dish that can be made in advance. Just fill the crepès and heat in the microwave till well heated. This sauce makes an excellent home made pizza sauce too!
For the calorie concious butter can be replaced with olive oil and whole milk with skimmed milk. White flour (maida) can be replaced with whole wheat flour (aata). For Jain recipe just omit the onions and garlic in the tomato sauce
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Here is a pic of the crepes with both the sauces

Posted in Everything Vegetarian, Floury Matter, Ideas for meals, Jain recipes, Magic Bullet, Veg Starters | Tagged crepes, eggless, jain, mushroom sauce, tomato sauce, vegetarian | Leave a comment

CRISPY CHICKEN BALLS

Posted on June 13, 2013 by nituchugani

These chicken balls were made from left over roasted chicken which i minced in the blender giving it a totally difference taste, appearance and texture.

INGREDIENTS:

2 cups of cooked chicken, can be any left over chicken either roasted, boiled, tandoori or barbcued

1 teaspoon each of grated ginger, and chopped coriander and mint leaves

1 egg, beaten

a pinch of cumin powder, dry amchoor powder (dry mango powder), chilli flakes and garam masala powder.

salt, pepper and crushed green chillies to taste

oil for deep frying and a bit of cornflour if needed (i did not use)

METHOD: Remove excess oil or gravy from the chicken and put into a blender ( i used my magic bullet) and mince till fine. Add the herbs, spices and seasoning. Add the egg and leave the mixture in the fridge for an hour. It should firm up a bit. Shape into balls, deep fry in hot oil till goldn brown. Serve with chutney of your choice.

NITU DIDI TIP: Do remove all the gravy from the chicken or else you will not be able to shape them or fry them well, If you still find it dificult to shape into balls do add a little bit of corn flour.

Posted in Chicken, Crack an egg???, Fusion, Gluten Free, Magic Bullet, Snacks | Tagged chicken, glutenfree, snack | 5 Comments

ALOO ROTI (DESI FLATBREAD WITH POTATOES)

Posted on June 3, 2013 by nituchugani

This desi flatbread is made with whole wheat flour with mashed boiled potatoes incorporated into the dough. The addition of herbs and fragrant spices gives it a wonderful flavour.

INGREDIENTS.

1 cup of boiled and mashed potatoes

2 cups (or as needed) of whole wheat flour

1 teaspoon of salt

1/2 teaspoon each of cumin and fennel seeds(jeera and saunf)

1/4 cup each of chopped mint and coriander leaves

A good pinch of black pepper, red chilli powder and chopped green chillies to taste

A few tablespoons of olive oil and a few drops f lemon juice

METHOD:

Boil and mash the potatoes and while they are still hot add the flour, the spices, seasoning and herbs and make into a soft dough adding NO WATER , just a tablespoon of oil and the lemon juice. Knead well. Keep covered for half an hour. Make balls out of the dough, and flatten them. Heat a frying pan or iron gridle on medium heat, Roll out each ball of dough to a round disc and cook each one on the gridle till light brown and cooked. If you want them crispy brush with olive oil and cook till crispy. This tastes yummy with raita or pickle. Using olive oil makes this healthy.

NITU DIDI TIP: If the dough gets too soggy just add some more whole wheat flour to it. You might need to use some more dry flour while rolling out the rotis.

Posted in Breakfast, Healthy Options | 2 Comments

SINGAPOREAN CHICKEN RICE

Posted on May 26, 2013 by nituchugani

Singapore chicken rice is a popular dish in Singapore for both residents and tourists. It is also known as “Hainan chicken rice” and available in taiwan, thailand and malaysia as well. Basically this is a whole one dish meal on its own. It is rice cooked in chicken stock where the whole chicken is boiled. The rice is served separately with soya sauce, chilli sauce and the chicken sliced up. It is very nourishing. The rice can be cooked to the consistency of your choice. My son likes it a bit soupy. So… are you ready to learn this famous singaporean dish???
INGREDIENTS:
1 small tender chicken weighing maxium 1.5 kilos
4 litres of water
2 teaspoons of salt
2″ pc. ginger , pounded
2 stalks of celery, washed and roughly chopped
1 brocolli stalk, chopped roughly
1 onion peeled and halved
the hard part of a cabbage, halved
2 cups of ordinary rice (not basmati or fragrant…for my spanish followers in spain i used arroz largo)
spring onions, chopped
FOR THE RED CHILLI SAUCE:
Red chillies
Red capsicum
Ginger
Garlic
Salt
Vinegar
Put in a blender. Taste and correct seasoning. I used my magic bullet
FOR THE SOYA SAUCE:
Soya sauce
a dash of sugar
Mix together. You can add more sugar if you like it a little sweet.
FOR THE CHICKEN GLAZE
soya sauce mixed with sesame oil
METHOD:
Wash the chicken well and clean the insides. Put the water to boil in a pot big enough to hold the whole chicken and once it boils add the salt and drop in the chicken gently. Let it boil till you see the froth/scum. With a strainer remove all of that froth/scum till there is no more. Then add all the vegetables and ginger and boil for about 40 minutes or till chicken is tender. If the water evaporates you can add 1 more litre. This depends on how long the chicken takes to cook. In Spain they cook quite quickly. Once the chicken is cooked, remove it from the stock. Measure out the stock, it should be a about 4-5 cups. When the chicken is cold, coat it with the soya sauce mixed with sesame oil. I use a brush and just brush it all over with this mixture and leave it for a while and redo it again.
FOR THE RICE:
Put the strained chicken stock to boil with the rice and cook till the rice is done. If you like it soupy you will need more stock. You can even cook the rice till its a bit soft in texture.
TO SERVE:
Slice the chicken and serve it sprinkled with chopped spring onions. Put the rice in a bowl. Serve it with the soya sauce mixed with the sugar and the chilli sauce.
This is the recipe my style. I have many followers in Singapore and i request them to give us their versions of this recipe as comments.
To buy the bullet blender please go to my ONLINE STORE
NITU DIDI TIP: If you make extra stock you can freeze it and use it for noodles, or soups. This stock is very flavourful and healthy. If you have left over chicken you can use it for making chicken fried rice, cutlets etc. etc.