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Wednesday, 15 July 2015

Somen noodles topped with seared scallops

A Japanese Fusion delicacy from Niloufer's Kitchen.

Imagine a soft base somen noodles, topped with a crunch of pickled cucumber and ginger; topped with pan-fried seafood like a scallop, calamari or fresh tuna, finished with crunchy green onion and crushed sweet and salty macadamia nuts. All of it seasoned in nanami seasoning and a touch of wasabi powder for the daring!

The tangy pickling done in Mirin and Sake this artful
creation is both a visual delight and a delicious
bite of yummy goodness!!

200gms/ 6 ozs Somen Noodles - 36 tbsp
36 pieces scallops, tuna and calamari
2 tbsp oil to pan fry the seafood
36 slices of ready pickled ginger
1/2 tsp wasabi powder or to taste
2 tsp nanami powder
4 thinly sliced green onion, cut it on the diagonal
8 tbsp mirin
6 tbsp sake
1 cucumber, sliced paper thin with skin
macadamia nuts, roughly hand chopped
optionally add a layer of red radish sliced thinly

In a bowl mix the mirin and sake.
Soak the green onion cucumber and radish- if using it.
Leave aside.

In a pot boil 6 cups of water with 1 tsp salt and a drop of oil. Dunk the noodles into the boiling water and drain in a minute or two,

Sprinkle half the Nanami powder over the seafood and toss it.
in the meantime heat a skillet and add some oil to it. Pan fry the seafood on high for up to 3 minutes. Do not over cook.
Add all the liquid from the marinade into the skillet over the seafood and coat it well in the flavours.  
To plate, spoon the noodles top it with cucumber, ginger, radish and top it with the piece of seafood and green onion. Sprinkle with Nanami and wasabi powder. Serve immediately. this cannot be reheated.

Use shrimps, lobster or any other seafood of choice

Somen noodles are fine to serve warm to cool. However you can choose to toss them into the seafood mix to keep it warm.

If you wish to make it for your family toss it all together in a large bowl and serve it like Pasta!!

If you wish to use any kind of fresh herb with it peppery watercress is best.

Nanami Togarashi is a Japanese chilli powder made up of sesame seeds, ginger, seaweed and dry citrus peel. It also contains and different kinds of Japanese chilli

Mirin is a rice wine vinegar.

Sake is made of fermented rice.

Click for more recipes from Niloufer's Kitchen: Winter
this book has amazing recipes for an impressive dinner party menu.

Friday, 10 July 2015

Tandoori Fries


Tandoori Fries

Fries are popular and come in a variety of shapes and sizes. They are thin, long, short, with skin, skinless, home cut, home fries which are square, curly, wedged, crinkled, and the list goes on and on.
Let me add to all of this Tandoori Fries; The latest craze found in fusion restaurants. Here is Niloufer's Kitchen's take on them.

Simple to make, not fried but baked, just taste so yummy.
My family is now hooked on these!

Thick cut home style fries
Tandoori fries, with the skin on
Yummy Tandoori Fries

1kg / 2.2lb potato

1/4 tsp tumeric
1/2 tsp garam masala
1 tsp red chillie powder
1/2 tsp cumin powder
1/2 tsp salt
2 tbsp oil

Wash and cut the potatoes.  Try to keep them as equal as possible. Put them in a deep large bowl.

Mix together the dry spices. Sprinkle all over the potatoes and toss them until it evenly distributes. Drizzle the oil all over them. Toss again.

Place them all on a baking tray lined with a parchment paper.  Preheat the oven to 300F/140C degrees, cook the fries for 45 minutes and then turn the oven to 400F/210C. Cook for another 20 minutes. This will crisp it up, give it the colour . Test  to check they are cooked through and serve warm.


Choose smooth, unblemished, thin skinned potatoes if you prefer them unpeeled. I generally use Yukon Gold whenever I can. 
Different types of potatoes cook differently. It is best to test them to ensure they are soft and cooked from the inside. Cooking times will also depend on how thin or thick you cut them.
I start on a low temperature to allow them to cook properly without burning. The high flame ensures it crisps up once it is cooked. The longer cooking time also ensures the Tandoori masala cooks through.
Serve this with main meals or serve it with a mayonnaise on the side. 
I like to serves this with a lemon and lime mayonnaise.

For more delicious recipes with Indian Spices click on
Niloufer's Kitchen: Autumn


Niloufer's Kitchen: Quick and Easy

Tuesday, 7 July 2015

Calamari Pakora

Calamari Pakoras

Pakoras are crispy fried Indian snack food  generally made with onions, potatoes or  green chillies. As the foods get more daring and nothing is out of bounds, fusion food is a wonderful way of trying new things.
Here are my Calamari Pakoras. Crisp, freshly deep fried and absolutely delicious.

1 cup potato flour
1 tsp red chillie powder
1/2 tsp salt

Prepare and leave until ready to fry and serve

6 calamari tubes, washed and  evenly cut in tube rounds, pat dry or drain well
Toss the cut calamari with 
1/2 tsp salt
1/2 tsp garam masala
1/4 tsp cumin powder
a  fresh scraping of nutmeg
1 tsp red chillie flakes
Then add
1 tbsp finely chopped corriander leaves
Juice of 1 large fresh lemon or lime

Cover, refrigerate and keep up to 4 hours. Remove the calamari from the cool 15 minutes prior to frying.

When ready to deep fry and serve,
Heat 3 cups of oil in a deep wok. Heat this to a temperature of 180C/350F,
You can check if it is hot enough by dropping a piece of bread into the hot oil.
If it bubbles and comes up it is ready. 

Now add 1/6th of the marinated calamari into the Potato Flour. Toss it and drop each ring into the hot oil. Work quickly. With a slotted spoon remove the rings and place on an absorbent kitchen paper.
Repeat 5 more times.

Adjust the flame according to how quick you can work. If it takes you some time between the lots, lower the flame and then bring it up again. This has to be cooked on a high flame. It takes just a minute to a batch.

Serve this fresh and hot with an assortment of dipping sauces like blue cheese mayonnaise, sweet and sour tamarind chutney, harissa and honey mayonnaise or a sweet and sour chili sauce.


There is a difference between squid and calamari. Calamari is the softer, easier to cook sea food. Calamari is smaller and the fins go all the way down. 
Like every other seafood try to buy it fresh from your fish monger and not the frozen ones available on shelves.

The crispness will depend on the correct temperature of the oil. Over heated oil will burn it while cooler oil will leave it soggy and oily.
Start by adding a few at a time. Your wok may be smaller or larger so make sure there is at least 6 inches of oil.

You may use another flour like gram flour/besan instead of the potato starch. But potato flour is lighter and cooks more evenly.

If using gram flour lower the flame after you reach the  temperature as it takes longer to cook through.

If you are  living in the UK there is a line of spices from Bart's and the Bharat Masala is a ready to use spice you may replace instead of the garam  masala, nutmeg and cumin in the recipe. 

For more delicious recipes from Niloufer's Kitchen: Quick and Easy simply click to download

Photo courtesy
Tanya Vakil Fernandes

Fish Rus Chawal ~ Fish with gravy

 Machi no rus
Fish with a gravy

Comfort food best describes this incredible dish from everyday Parsi Cuisine. From the shores of Mumbai and Karachi Parsis tend to love their fish. In this original recipe a fish head was a must. Generally the whole fish was used, since it is the fish bones that give it an exceptional taste. In the western world our kids are unable to eat bone-in fish as it seems to be customary to find fillet fish rather than steaks. However  try adding just a fish bone from your fishmonger while cooking and remove it before serving to enhance flavours if you can!. 

1 cup of roughly chopped fresh tomato
11/2 tsp freshly grated garlic
1/2 ts freshly grated ginger
1/2 cup freshly chopped cilantro/corriander leaves
1 stalk of fresh mint
2 green chillies
1 1/2 tsp cumin powder
1/4 tsp turmeric
1 1/2 tsp red chillie powder
1 tsp salt
3 whole green cardamom pods, pressed
1 stick of cinnamon
3/4 cup crushed browned fried onions
1 1/2 cups water

1 lb fish of choice or salmon

Crush together, the tomato, garlic, ginger and green chillies and toss all of this in a pot;add the rest of the ingredients, except the fish and bring it to a boil.
Cover, lower the heat and cook for 20-30 minutes until the gravy is done.

Add the fish, simmer for 5 -7 minutes. Turn the stove off. Let it rest for 10 minutes, check if fish is cooked through and serve with Brown Rice.

Serve it with a lemon wedge, beetroots and green onions.

Add a few curry leaves if you like. 

For more Parsi Cuisine recipes click
Niloufer's Kitchen: Quick and Easy
Niloufer's Kitchen : Autumn

Comments from readers
 ·08th July 2015, Jamva Chaloji fb page.

Saturday, 4 July 2015

Tortellini and Tuna

Pasta-Tortellini and Tuna

Kids love anything that is fun, and tortellini can be fun. It is a belly button pasta, ring shaped and generally small, filled with spinach, herbs, cheese or even meat sometimes. I chose one with a spinach filling for this dish but a cheese filling may work just as well. This one is topped with tuna, olives and a fresh tomato sauce.

Spinach Tortellini, tomato sauce,tuna and olives with fresh herbs

The Tomato Sauce,
Cook together in a pan over the stove top. Bring it to a boil, cover, lower the heat and simmer for 1 hour.

500 gm/1 lb fresh tomatoes, skinned finely chopped
8 leaves of torn fresh Basil
3 tsp brown sugar
 3 freshly grated garlic cloves 
1 tsp salt
1 each of red,yellow and orange bell peppers, finely chopped, preferably skinned
3 tbsp olive oil
1/ 2 cup browned onions finely diced
dash of Ancho chillie powder
dash of dried herbs
dash of tabasco

Taste and adjust seasoning.

Remove half the tomato sauce for another time and freeze.

Add to just the half of the remaining tomato sauce
500gm/ 1lb, 2 cups Tuna in oil 
150 gms Olives
2 tbsp Capers
2 tbsp fresh herbs of choice

Toss it all and serve on a bed of cooked Tortellini Pasta of choice.

Optionally, Serve with freshly grated Parmesan

Always cook enough Tomato sauce to pack and freeze for the next time round.  It saves time, energy and washing up. Do not freeze in aluminium or tin foil.  It is best to use a glass bowl.
Thaw it in the fridge for 24 hours and reheat the tomato sauce properly bringing it to a boil before reuse.
Red and Yellow peppers area available in jars that have been roasted and peeled for simplicity.
Cooked Tuna in olive oil also comes in glass jars which is in large slivers rather than broken bits.
Use the excess olive oil in the water while boiling your pasta. 

For more recipes click and download 
Niloufer's Kitchen : French Bistro

Photo Courtesy
Tanya Vakil Fernandes

Wednesday, 1 July 2015

Fish Tacos

Fish Tacos 

Mango salsa and marinated fish, filled in a corn tortilla, topped with or without a Chipotle sauce makes the perfect fish taco.
Lately every diner in Canada seems to be serving up this Mexican street food. They are delicious, easy to prepare and a versatile family meal.
Try making this with my 
it will taste divine!!

Corn tortillas, coleslaw, mango salsa, yummy halibut fish marinated in my magical moroccan marinade and panfried.

6-8  corn Tortillas

2 lbs/1 kg firm white fish fillet cubes, Halibut, Haddock or Cod. 
Alternately Salmon and Tuna can also be used. Lightly salt the pieces before marinating them.

For the Salsa,
Finely chop
1 ripe peeled mango
1 small onion
2 jalapenos
2 thin long red fresh chillies
2 small cucumbers
Sprinkle with salt
Juice of  1 fresh lime
Mix well and keep aside.


Chipotle Mayonnaise
1 cup of thinly sliced coleslaw

Marinade the fish in 3 tbsp of my Magical Moroccan Marinade
Pan fry the fish on all sides until just cooked. 

To Assemble
Warm the Tortilla in a skillet, 
Place on a platter and fill it with coleslaw, salsa and top it with the fish.
Drizzle with Chipotle Mayonnaise and eat immediately.
Tacos cannot be made ahead nor reheated.

Use any kind of sauce you enjoy.
Make your own mayonnaise mixture with
Adobe sauce, siracha sauce, a sweet and sour mango sauce.
Other recommendations are a blue cheese mayonnaise or an ancho chillie one.

If you do not enjoy mango in your food, use tomatoes instead.

For more delicious recipes from 
Niloufer's Kitchen: Moroccan Cuisine click to download now.

If you need any help to download the e-book visit

Photo Courtesy
Tanya Vakil Fernandes

Tuesday, 30 June 2015

Mussels au gratin

Mussels au gratin

Browned, crusty topping of bread and cheese, with or without butter and egg served in a shallow dish is what au gratin stood for. It is such a 60's term; but still much enjoyed by many of us when served in restaurants all over the world particularly those catering to the French Cuisine. Here I share with you a dish that I recall eating in Paris in a Belgian restaurant!! The most delicious ''pizza'' au gratin - without a base of bread. Instead they had cooked mussels off the shell covered with a pizza sauce, cheese et al. Broiled and baked to bubble and brown the dish it was served with fries and a super crusty bread to mop up the sauce. It was rather messy to eat, yet a delicious experience as I remember. 

It can be a bit of prep work but should be well worth the effort  specially if you enjoy  eating mussels and  serving show stoppers at your table.

Tips are there to save time and effort as always, the choice is only yours.


1 kg/2.2 lb fresh mussels, washed and left to drain in a collander
3 tbsp olive oil
1 clove of garlic
pinch of red chilli flakes
1/2 tsp salt
3/4 cup liquid. Broth or white wine

The Tomato Sauce,
Cook together in a pan over the stove top. Bring it to a boil, cover, lower the heat and simmer for 1 hour.

500 gm/1 lb fresh tomatoes, skinned finely chopped
8 leaves of torn fresh Basil 
3 tsp brown sugar
3 freshly grated garlic cloves 
1 tsp salt
1 each of red,yellow and orange bell peppers, finely chopped
3 tbsp olive oil
1/ 2 cup browned onions finely diced
dash of Ancho chillie powder
dash of dried herbs
dash of tabasco

The Gratin
Mix together in a bowl to sprinkle all over

1 cup bread crumbs like Panko
1 cup grated Parmesan cheese
3 tbsp finely chopped parsley
dash of salt
drop of olive oil


Use a can of tomatoes with basil to start off with.
Use already roasted peppers peeled and ready in a jar. Use the same coloured peppers if you wish to finish off the jar.
This quantity of tomato sauce is far too much for this quantity of mussels. You may either prepare half or freeze the remaining.

If you wish use a store bought pizza sauce and add the peppers and make it your own.
Add your favourite seasonal fresh herbs, thyme and oregano go well in a tomato sauce.

Your favourite cheese will work instead of Parmesan, use one that melts well like Gruyere or good cheddar.

Make your own breadcrumbs with left over bread or buy a box of Panko.

Fill the plate up with your mussels and keep the tomato sauce slightly wet rather than thicker to mop it with bread.
Serve a warm crusty bed to enjoy with all of this, perhaps a garlic bread. Cheese bread also makes a good alternate.

If you prefer to keep it with lots of tomato sauce you can serve it with bread too.
Mix of cheese panko and fresh herbs, tomato sauce, cooked mussels in half shell, warm crusty bread to tear and share, final bites of  Mussels au gratin to enjoy!

For more delicious recipes from Niloufer's Kitchen: French Bistro

Simply click to learn how to download an e-book

Photo courtesy
Tanya Vakil Fernandes

Wednesday, 24 June 2015

Mango Mousse

Mango Mousse

The French Cuisine often lends its popular favourites to other cuisines and one of the common example  of this is the Mousse or Souffle`.

A light and airy texture mixed with egg and cream is called a Mousse or a Souffle. The basic difference between them is that a mousse is just chilled to set and souffles are cooked/baked. Both can be sweet or savoury. The literal translation of the word mousse means "foam" while the more gentle souffle means "breath".  It does sound wonderfully dreamy and exotic for food!!

Mango Mousse

Mango Mousse drizzled with Balsamic Vinegar

4 cups finely chopped, peeled ripe mangoes; about 4 to 6 large mangoes; can vary according to the size
1/2 cup sugar
2 tbsp gelatine
1/4 cup water
pinch of salt
juice of one lemon
juice of one lime
3 eggs
2 1/2 cup cream

Peel and cut 4 cups of fresh sweet ripe mango cubes; tightly packed.
Keep aside

In a pan warm 1 cup cream with 1/2 cup sugar. Dissolve and bring this to a boil for 5 minutes. Stir constantly.
In another bowl  blossom (see tip) 2 tbsp gelatine powder.

Add the gelatine to the hot cream mixture. Stir till smooth.  
Add a pinch of salt.

In a running food processor whip 3 eggs until creamy
While the machine is still running  pour in the hot liquid mixture, this cooks the eggs. 
Turn the machine off.
Now add the all the  mango cubes. Add half the lime and lemon juice.
Pulse  this until  just  smooth but not ultra thin.
Taste and add the rest of the lime and lemon juice to taste.

Cool the mixture in the refrigerator or on an ice water bath until it is just cold but not hard or set completely

Now beat 11/2 cup chilled cream to soft peaks.
Fold this into the cool wobbly mix and chill to serve.

To blossom gelatine you will need to add a little room temperature water over the gelatine and leave it  for 5 minutes.

Pack in the 4 cups of mango, a little more rather than a little less.

This dessert is best eaten chilled yet not frozen. It can be put into the freezer for 10 minutes before serving to get the perfect temperature.

Choose a sweet balsamic vinegar to splash over. 
Start with less as you can always add more.

Mango Vodka, Mango Rum and even a Chocolate liquor is another alternate to splash on instead of the balsamic vinegar. The choice is always yours!

The fruits sweetness can vary each time.  Add another 1/4 cup sugar if you like your desserts on the sweeter side.  However if you are using Indian Alfonso or Pakistani Anveratol  which are the sweetest the simple mango flavours enhance this dish and the sugar is enough;You may need to taste it as you go along and add the lemon and lime to the mixture.

Mango Mousse with a splash/drizzle of Balsamic Vinegar and chopped fresh mangoes

Optionally....Drizzle a tsp of the best balsamic vinegar and a slice of freshly chopped mangoes to add the extra touch.

You can  also use limoncello to the mixture instead of the lemon juice for an added touch.

For more recipes from Niloufer's Kitchen: French Bistro click

If you need help to download an e-book visit

Comments from readers

July 11th 2015
Rashna Daroga It was absolutely yummy!

July 8th 2015
Sheeraz Y. Wania i will second that…. smile emoticon it was absolutely DELICIOUS!

July 7th 2015
I had the best Mango Mousse in the world on Sunday @ Niloufer's house It was made with the finest mangoes from Pakistan, with a drizzle of Balsamic Vinegar splashed over....An unusual combo that was stunning ! 

July 02nd 2015

Maheen Subzwari Thanks niloufer for sharing such yummiest recipes;)

Tuesday, 16 June 2015

Doodh Pak

Doodh Pak

There are many variations of doodh pak.  Simply put it is a wonderful version of what is "rice pudding" in the West.

 A refreshing milk based pudding which is full of flavour and texture. A good substitute to ice cream, it is best served chilled; (yet some tend to disagree and prefer it warm!!) Although this recipe originates from  the province of Gujarat in India it is tweaked to the Parsi Cuisine rather than the Gujarati one. I have shared my version of the same. 

Growing up we often had this as a meal with chilled mangoes to relish on a hot summer afternoon. 

8 cups whole milk
1 can of evaporated milk 11oz/325ml
1 cup plus 1 tbsp of sugar
1 tsp salt
1/2 cup crushed almond powder, peeled
1/2 cup crushed raw rice grains
1 ½ tsp crushed freshly ground cardamom
2 tsp vanilla
4 tbsp rose water
Optional:  1/4 cup slivered almonds for serving

In a pan heat the milk and stir in the sugar till it is all dissolved. Bring to a boil and add the ground almond and crushed rice. Allow this to cook for half an hour, stirring from time to time.  Add the salt and evaporated milk and cook for another 30 minutes keeping the flame on low. The mixture should be thickened and creamy.  Add the ground cardamom, rose water and vanilla.
Optional: To serve garnish with roasted slivered almonds.

The pudding will thicken a bit once it is cool.  Some like it thick and others slightly runny. Add a tad of milk later if you prefer to loosen it down.
It tastes delicious cold or warm, this again is a personal preference. Ideally it is served chilled; with hot, fresh and soft puris.
In many parts of the Western world you will find ready to fry uncooked puris in the freezer section of your local Indian store. These are perfect for this dish.

For more delicious recipes from the Parsi Cusine
click on Niloufer's Kitchen:Quick and Easy

Niloufer's Kitchen: Autumn

Photo courtesy: Sheriar Hirjikaka