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

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 lb fresh mussels, washed and left to drain in a collander
3 tbsp olive oil
1 clove of garlic
1/2 tsp salt
1/2 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.

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

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 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

Friday, 12 June 2015

Boca Rojo

Boca Roja

Boca Roja literally translated- red mouth is an implication of  the red Roquito Peppers grown in Peru. These are small red sweet peppers that are delicious. Pop them into your mouth on a slice of roasted Japanese eggplant topped with a dash of yougurt, a spot of caramelised or soused onions and your boca roja roquito on top! 
This was the idea  that has created the dish below as I searched high and low for these yummy roquitos. They are easily available in the UK but not in Canada.

Instead I found these delicious sweet peppers. Prepare the same flavours with a filling of roughly chopped roasted eggplant,garlic, herbs and more. It is an easy recipe which can be prepared up to a week ahead. Cover tightly and keep refrigerated. Just fill the peppers before serving these amuse-bouche!!. I love the red ones but the choice is yours to pick from.

This will fill 36 peppers

300 gms grilled or roasted aubergine/eggplant; with skin
1 tbsp oil
1/2 tsp salt

1 clove of garlic, finely chopped
2 tbsp caramelised onions
1 tsp sumac
1 tsp finely chopped fresh herbs of choice like dill, corriander, mint or parsley

2 tbsp yogurt
pinch of sugar

Slice the fresh eggplant/aubergine length wise. Toss this with the oil and sprinkle with salt.
Roast this in a preheated oven, 350F/180C on a baking tray which is lined with parchment paper for 45 minutes until cooked through. Alternately grill it until cooked.
When cool roughly chop with a knife and place in a large bowl.
Add the garlic, caramelised onions, herbs and sumac. Toss with a metal spoon. 
Refrigerate until use. When ready to fill the peppers, mix in the yogurt with the pinch of sugar in it.


Dried mint blends well with this recipe.
Sumac can be substituted by zataar or cumin if you wish
Ready to us peppers are available injars and can be mild or hot. Drain the pickled water before use. They are available in mixed or red coloured bottles.
Caramelised onions can be bought in a jar ready to use.
To caramelise onions, 
peel and chop an onions heat a skillet with a tsp of oil. Saute the onions until the colour starts to turn golden brown. Add 2 tbsps of water, pinch of sugar and cover and cook for 5 minutes on a low flame. This will soften the onion. Remove the lid allow all the liquid to evaporate and you should be left with a perfectly soused onion.

For more recipes click and download Niloufer's Kitchen: French Bistro or choose from any 9 e-cookbooks from the series.

Tuesday, 9 June 2015

Chimi churri Latin


Chimichurri is the Latin equivalent of the pesto. It has flavour and lots of texture. The variations are many. The base is of  fresh herbs like parsley, cilantro and corriander leaves, the fresh garlic gives it the punch and the red and green chillies makes it spicy. Pulse it to keep it finely chopped and not macerated. Add a spoon of olive oil to bring it all together and always salt it. One may add vinegar or left over wine to increase the acidity.

Pulse together in a food processor
1 red chillie
1 green chillie
2 tbsps flat leaf parsely
2 tbsps flat leaf corriander/cilantro leafs
1/4 tsp salt
2 cloves of garlic
2 tsps olive oil and give it a quick pulse to mix
1 sprig of fresh mint
1 tsp red wine vinegar

Salt and pepper 4 steaks and marinate them with half of the chimichurri.
Leave over night.

Remove until it comes back to room temperature.
Heat a skillet until very hot add a drop of oil to grease the pan and add two steaks at a time.
Brown on both sides and remove and keep aside. This will take only 2 minutes each. The steak is medium rare. Now slice each steak into thick strips. Throw them all back into the hot skillet on the sides and quickly turn them around. This will take 30 seconds on each side.
Throw in the rest of the chimchurri marinade for just a minute or less to heat through and remove into serving plates immediately. 

Serve this with a bean salad, coleslaw, caramelised onions with red and green peppers. Potato wedges or a simple green salad.

Use your favourite cut of meat. I used striploin. T-bone steaks are good for this too.
The chillies do not have to be hot. You can use the larger variety which are sweeter rather than hotter. It is all about the flavours you enjoy.

Prepare the chimi churri and freeze the remaining for another time.
Use the left over meat in a stir fry or a salad.
Sliced thinly the left over meat makes a delicious sandwich.

For more delicious recipes click to download from any of the series of 9 e-cookbooks

Click now to view Niloufer's Kitchen French Bistro

Sunday, 7 June 2015

Corn Kuku Paka

Kuku Paka

Kuku Paka is generally  a chicken curry but can be made with pieces of meat (tastes best with bone-in meat). Goat and Mutton  are recommended. My version is made up of roasted pieces of fresh corn and  I am leaving the ''curry'' rather thick to coat these pieces of corn.

However when preparing Kuku Paka as an actual chicken or meat curry for a crowd adding pieces of corn to it also works rather well. This is instead of potatoes which every Parsi would be contemplating adding in a curry!

Kuku means chicken in Swahali and Paka is up for debate. It could mean delicious, cooked, even means cat in Swahali, yikes! This delicious curry sans cat, is rooted in East Africa and assimilates with the Ismaili community who lived there in droves over the past century. There are several versions of an authentic good Kuku Paka and East Africans of Indian origins claim it to be there dish. One of the names thrown into the mix is the word "nazi" which translates into coconut, this was dropped for obvious reasons.
Lets gather that it is safe to say that simply put  Kuku Paka is a chicken curry of East African, Arab and Indian influences brewed in a pot and served to all the nations of the world to enjoy.

5 ears of corn flame grilled , cut into 4 pcs each
 1 tbsp oil
2 tbsp chestnut flour
1  tsp crushed garlic
1/2 tsp crushed ginger
1/2 tsp cumin
1/4 tsp turmeric
4 fresh green chillies
1/2 tsp red chillie powder
1/2 cup fresh corriander leaves
1/2 tsp salt
pinch of sugar

400 ml/ 14oz coconut milk
 2 tbsp fresh lemon juice

Grind together the flour, garlic, ginger, cumin, turmeric, chillies and chillie powder , corriander, salt and sugar adding the lemon juice needed in the grinder. Once it is a paste, heat the oil and fry the paste for a few minutes. Add the coconut milk and stir it with a whisk to make it smooth. Bring it to a boil, cover, lower the heat and cook for 30 minutes. Now dunk all the roasted pieces of corn, cover and simmer for another 30 minutes. Taste for salt and lemon and serve.

Use gram/channa flour instead of chestnut flour. Add a few fresh mint leaves if you enjoy the taste.
Add fresh coconut water to loosen it. 

 Flame grilled corn on the cobs in Kuku  Paka curry

For more delicious recipes from Niloufer's Kitchen click on
  Niloufer's Kitchen: Quick and Easy
or choose from any of the 9 e-cookbooks.

Friday, 5 June 2015

Naan Chaap

Naan Chaap
Pronounced Naan Cha-nm-p this dish is unique to my aunts’ kitchen. She is a fantastic chef and I remember eating it ever so often at her home and then in our own. The trick is to have the meat thin and evenly cut, always against the grain. It cooks over a  long period of time so use a cheaper cut for this. It is easy and a great dish to serve at a casual gathering. A late brunch is the perfect meal to serve it at.

2 tbsp oil
1 kg beef
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
3 medium crushed raw onions
2 long and large green chillies
¾ tsp Garam Masala 
2 ozs fresh lemon juice

Wash and cut the beef into little strips. Cut against the grains of the meat.
Heat the oil and fry the meat for 5 minutes until the colour changes, and add the salt, ginger, garlic and onions. Cover and cook for 30 minutes on a low flame. Now add the sliced green chillies, the garam masala and the lemon juice. Cover and cook for another 40 minutes.
Check to see if it is soft and cooked through. Serve with hot chapatis/rotlis.


It is best to see that the meat is cooked through thoroughly. The dish will turn colour to a nutty brown colour and that Is when it is done. Sometimes it can take longer since everyone has a stove which is different in heat.  Fried onions served sprinkled all over on top tastes delicious.  Fried eggs go well with this as a second dish. Parathas are an option to chapatis.  Use any cut of beef for this dish.

For more delicious recipes click 
Niloufer`s Kitchen: Quick and Easy

Read my blog on Florence by

Photo credit to Sheriar Hirjikaka

Readers Comments

Hi Niloufer

Just tried your naan chanp recipe. Vardanis and myself loved it.   It was easy to make and tastes great. Thanks so much 
Nasha Mehta
June 15th, 2015.

Tuesday, 2 June 2015

Beef Patty

Beef  Patty

The word Patty is used in many ways in different parts of the world. Mine stems closest to a colonial word, more often used in Jamaica; where they hand-fill and roll, spicy beef mince to fill a pastry sheet.

Other common words are Empanada;  for the Spanish Latin speaking cultures. Pasty in Cornwall and the UK. In Pakistan, another colonial influenced country has the traditionally round Chicken Patty. Turnovers are very similar in principal but generally look like a sandwich and made of many types of casing.

Growing up it was a local favourite of all students and also at all school Tuck Shops served in a particular brown paper bag!! Couple of years ago I decided to make it to show my children what we enjoyed as kids and since then it has become a favourite specially at a casual family get together.


1kg/2.2lbs lean mince beef
1 tsp oil
1 tbsp minced garlic
1 tsp minced ginger
1 tsp chillie powder
½ tsp garam masala
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp brown sugar
4 tbsp tomato paste
Fresh lemon

In a flat skillet heat the oil and add the mince. Pan fry it until all the oils are released from the meat. Add all the spices, mix well, turn the heat low, cover the pan and cook for 30 minutes on a simmer.
Squeeze half a lemon all over, mix well. It should not have any liquids in the pan. Cool completely.
Roll out the two sheets of puff pastry. Cut into 1/3rd long strips. Fill one strip with mince length wise. Leave ¼ of it empty closest to you and the other quarter furthest from you. Gently pull the pastry over the meat from one side and then the other, ensuring it slightly overlaps. Brush with milk or egg wash across the length. Cut into desired size with a sharp pair of scissors or a pizza cutter.
Pre-heat the oven to 400F/210C. Bake for 18 minutes until flaky and golden-brown.


The mince can be refrigerated overnight.
The patty freezes well so you can bake as and when required.

For more delicious recipes for everyday favourites click to download
Niloufer's Kitchen:Quick and Easy 

Read more about Niloufer's Kitchen on The Huffington Post Blog.

About Eating in Florence on Huffington Post

Readers Comments
June 27th 2015
Roshan M
Tried the beef patties ...came out perfect..thanks dear !

Sunday, 31 May 2015

Mangiare a Firenze

Niloufer's Kitchen is proudly celebrating 65,000 hits!!
Thank you readers in helping me achieve this milestone.

With its trivia, tips and recipes to share here's your chance to review the latest addition of my blog on
Click to read the latest article. Don't hesitate to hit the like, share or comment button on the article.

Scroll down for some latest reviews on this article......

Patisserie extraordinaire

A tasty read from Niloufer Mavalvala -- Selvaggia Velo and other Florentine friends, would you agree? 
mile emoticon

It's so nice when some of my friends don't write books, but informative articles instead. Take a bow Niloufer, now i'm HUNGRY.

Anitpasto, grapes and cantaloupe

Wow, Niloufer. You make it sound so fantastic! Now definitely right up there in the bucket-list!

Narius Irani Excellent article, will definitely share with mummy as well

Ponte Vecchio 

I have such vague memories about Florence. Was there in 1982..But, after reading this article, I so want to go again.. I have 4 days to spare this summer, and I 've decided it's going to be Florence ! Will 4 days be enough? what would the must see spots be? and can find some place cheerful and cheap to stay ?

Fresh Zucchini Flowers, a Florentine delicacy.
Click to read the article now...