Nimi's Culinary Ventures

Spicin up the win of “4 o’ clock temptations of Kerala “

Happiness lies in the joy of achievement and the thrill of creative effort.

                                                                                                                       Franklin D. Roosevelt 

Nimi

     Indeed the thrill and joy of achievement is just unexplainable. Last year in the month of July when I was at my parents place for the monsoon break from school , I least expected the outcome of my long awaited cookbook  “4 o’ clock temptations of Kerala” .I have had the craziest as well as the most unexpected  circumstances when I look back .I lost the data of my book thrice and then send it for print .Things were totally haywire with my harddisk broken , my laptops display dead and so on ….it was just never ending and I had time constraints as I was to exhibit my books at the Frankfurt World Book fair …When the book print was all sorted just two days before my flight I am informed that my visa got rejected ..It was totally devastating  🙁 ..to top all these my son was down with pneumonia .I tried my level best ..but unfortunately I couldnt make it to Frankfurt .The books were exhibited there as my brother was there for the event ..but it took me months to recover from the mishaps .

Whatever happened, happened for good.
Whatever is happening, is happening for good.
Whatever will happen, that will be for good as well. –

                                                                                  Bhagvad Gita 

   Its taken me a very long time to share with all of you the news of my book , but as its told better late than never ..so I am very  happy , excited, thrilled, ..you can take up all the synonyms that can go with it ….to share with you all tht my cookbook , “4 o’ clock temptations of Kerala ” which is on the snacks of Kerala cuisine has won “Best Indian cookbook in the world ” for the Gourmand world cookbook awards 2015-16  from 209 countries representing India .I seriously had no words to say on stage… when I was called up I was in all tears ….

Nimi1

   Its great to win the Gourmand awards the second time and experience the whole event  .Earlier it was for my cookbook “Lip smacking Dishes of Kerala” which won the 3rd Best Local Cuisine book in the world for 2013-14 at the Gourmand World cookbook awards from 187 countries representing India , held at Beijing , China .

Now to spice up all this news I have a recipe for a pickle that I made from the garden fresh cherry tomatoes…

p1

Cherry tomato pickle
480 calories
34 g
0 g
39 g
8 g
3 g
437 g
441 g
16 g
0 g
34 g
Nutrition Facts
Serving Size
437g
Amount Per Serving
Calories 480
Calories from Fat 343
% Daily Value *
Total Fat 39g
60%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 0mg
0%
Sodium 441mg
18%
Total Carbohydrates 34g
11%
Dietary Fiber 11g
46%
Sugars 16g
Protein 8g
Vitamin A
163%
Vitamin C
513%
Calcium
11%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4kg cherry tomatoes
  2. 2tbsp of kashmiri chilli powder
  3. 1/2 tsp of turmeric powder
  4. 2-3 green chillies chopped
  5. 1 small piece of ginger finely chopped
  6. 1 tsp of mustard seeds
  7. 1/2 tsp of fenugreek seeds
  8. 1/4 tsp of asafoetida powder
  9. 2-3 tbsp of oil
  10. 1/2 tsp of sugar
  11. 1 tbsp of vinegar
  12. salt to taste
  13. 2-3 sprigs of curry leaves
Instructions
  1. Heat a pan , add oil and fry the tomatoes till they shrink in size and seperate.In the remaining oil , pop mustard seeds, add fenugreek , ginger, green chillies and stir fry them for a minute or two on med flame .Lower the flame and stir in the turmeric and kashmiri chilli powder .Once the oil starts seperating add in the vinegar .I added a little extra vinegar so that i can cook the the sauce a bit more .You can also add water but that at times accelarates mould growth in the pickle .
  2. Now mix in the fried tomatoes , add sugar , asafoetida , salt and curry leaves .Turn off the flame and let it cool before you bottle them .
  3. Enjoy these pickles with rice or rotis ...
beta
calories
480
fat
39g
protein
8g
carbs
34g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
pickle1

A few months back when Facebook team contacted me to do a video on my journey from a homemaker to an entrepreneur I had no clue of what to expect .My latest cookbook “4 o’ clock temptations of Kerala ” won the “Best Indian cuisine book in the world” for the Gourmand world cookbook awards 2015-16.A few weeks back I received  an email from Facebook India with the statistics of the reach…”The video had reached 600,000 people across India! The video itself has been viewed 300,000 times ”
I whole heartedly thank all the wonderful people who had viewed,supported,encouraged ,shared and liked the video .Kudos to YourStory for the wonderful video 🙂

Greg Grano and Sarah Sellman two wonderful filmmakers from SanFrancisco did a portfolio on me for the website Hooplaha-Only good news  ..it was just magic as the video is very close to my heart ..

Its crazy when I look back and see how my passion for food has created magic …the magic of following my heart!!!

hindu 8th july 13482981_1137577496294180_2141203089849154584_o

 

Melt in the mouth ..Mixture !

m3

In two days the holidays come to the winding stage and its back to normal .The temperature has been really hot in Thrissur ..I think its been almost the same in most  parts of Kerala.Being  accustomed to the Munnar climate , changing over to the  tropical climate it was a bit difficult.But its nice to have a little rain although the heat doesnt come down very much .

Todays post is an Andhra style mixture with poha or beaten rice.A mixture that looks complicated but which is super simple to try  and can be kept bottled for some time.I love this snack as its a wonderful melt in the mouth snacker with a very distinct taste.

m2

 

 

 

 

 

 

Poha/Aval Mixture
4184 calories
567 g
0 g
180 g
94 g
23 g
937 g
2593 g
9 g
0 g
151 g
Nutrition Facts
Serving Size
937g
Amount Per Serving
Calories 4184
Calories from Fat 1539
% Daily Value *
Total Fat 180g
276%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 67g
Monounsaturated Fat 84g
Cholesterol 0mg
0%
Sodium 2593mg
108%
Total Carbohydrates 567g
189%
Dietary Fiber 33g
130%
Sugars 9g
Protein 94g
Vitamin A
43%
Vitamin C
74%
Calcium
30%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 gm thin white Poha (beaten rice flakes) dried in sunlight for 2hrs
  2. 1 cup of coconut chips
  3. 1 cup of peanuts
  4. 1 cup of fried gram
  5. Salt to taste
  6. 2-3 tsp of chilli powder
  7. 1 ½ tsp of chaat masala
  8. 1 tsp of cumin powder
  9. ½ cup Curry leaves
  10. Oil for frying
Instructions
  1.  Fry the poha till it is crispy in a dry pan and separate.
  2.  Fry and separate coconut chips, peanuts, fried gram and curry leaves in to a
  3. colander so that the oil oozes out.
  4.  Mix the fried ingredients and poha together, add in salt and mix.
  5.  Mix in chilli powder, chaat masala, and cumin powder.
  6.  Once cool store them in air tight containers.
Adapted from Nimi's Culinary Ventures
beta
calories
4184
fat
180g
protein
94g
carbs
567g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

 

 

m2

 

 

 

 

Fusioned Bliss-Chettinad Chattipathri & Choondu chutney!

ch1

It’s the 31st of Jan and in Munnar the nights have been pretty much cold..well although we haven’t had snow the temperature had dropped down to -3/-2 a few days back. Tomorrow it’s my little ones bday and he’s super excited..of course how would he not be excited… I too was very much the same. He’s been advising me for the past few weeks of how his cake should be …he was more into getting me to make Ben 10 figurines for him. Hmm..but I wasn’t able to strain much and did him a cake .When I just got over with the frosting part the icing bag slips and falls on the edge of the cake causing a havoc on the frosting. Hearing me squeak ..he came near me and voiced smiling at me,”Amma ..Don’t worry its still a very beautiful cake ..I am so happy you made it for me.” I felt my heart sink at that moment…I hugged him and told him I would do the best I could. And I could do justice to an extend to his cake…really happy that I could.Tomorrow it’s the first time he has some of his friends for his birthday and so it’s a Big day for my boy as he’s turning 7!

“Mother’s Recipe”, the market leader in After accepting their invite in a Indian Pickles has a Product range that now consists of Pickles, Condiments, Blended Spices, Papads, Appalams, Curry Pastes, Curry Powders, Ready to Cook Spice Mixes, Ready to Eat meals (Canned and Retort Packing), Mango Chutneys, Ethnic Chutneys, Canned Vegetables, & Mango Pulp. It was indeed pretty much exciting to have an invite from them to participate in their Mother’s Recipe: Innovative Recipe Challenge’!

After accepting their invite in a week or so I have my hamper of their variety goodies at my doorstep.So heres my entry for the challenge.I took up the pack of the ready mix of “Chicken Chettinad “ and the pack of “Gujarati Choondo pickle”.I wanted to bring in a traditional fusion to the recipe. The pickle was very sweet compared to the normal pickle with a had a wonderful tangy taste. I infused the chettinad chicken with the Chattipathiri a traditional keralan Lasagne and popped up a dip with the pickle.Heres the recipe..

ch2

Chettinad Chatti Pathiri & Choondu Chutney
2506 calories
195 g
947 g
84 g
228 g
38 g
1111 g
873 g
1 g
0 g
36 g
Nutrition Facts
Serving Size
1111g
Amount Per Serving
Calories 2506
Calories from Fat 740
% Daily Value *
Total Fat 84g
129%
Saturated Fat 38g
190%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 22g
Cholesterol 947mg
316%
Sodium 873mg
36%
Total Carbohydrates 195g
65%
Dietary Fiber 7g
28%
Sugars 1g
Protein 228g
Vitamin A
18%
Vitamin C
2%
Calcium
22%
Iron
91%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chettinad Chatti Pathiri
  2. 2 cups of Wheat flour
  3. 2 eggs
  4. ½ cup of thick coconut milk
  5. ½ tsp of black pepper powder
  6. Salt to taste
  7. For the filling
  8. 1 pack of Mothers recipe Chicken Chettinad mix
  9. ½ kg chicken (boneless) pieces
Instructions
  1.  Make a batter of flowing consistency with wheat flour adding water and salt.
  2.  With the batter make 6-8 dosas on a hot flat pan and keep them aside.
  3.  Fry the chicken pieces in 2 tbsp of oil till the chicken goes golden in colour.
  4.  Take it off the pan and shred the chicken pieces in a chopper/mixer.
  5.  Now as per the directions on the pack, mix the contents of the pack to 1 ½ cup of the
  6. water without any lumps.
  7.  Add this into a pan, let it simmer, add in the shredded chicken and cover and cook till
  8. the chicken is cooked.
  9.  Evaporate the stock once cooked so that it coats the chicken well and dry fry it in the
  10. pan and keep aside.
  11.  Beat the eggs well with black pepper powder and salt.
  12.  Dip all the dosas in the egg mixture.
  13.  Place a dipped dosa on a plate and on the top lightly coat the coconut milk on thee
  14. dosa with your fingers.
  15.  Spoon in and spread the filling on the dosa and place another dipped dosa on top
  16. smear coconut milk , the spoon the chicken filling and place another dipped dosa
  17. making a sandwich Stack at the least 6 to the max 8 dosas in the stack.
  18.  Heat a wok /a heavy pan with 2 tbsp of oil, place the stacked dosas and cover it with
  19. a lid and cook on medium flame.
  20.  Remove from flame once cooked.
Adapted from Nimi's Culinary Ventures
beta
calories
2506
fat
84g
protein
228g
carbs
195g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
 Images

 

My kids were very much fascinated by this version of the lasagna .In an hour there was nothing left. ..

 

Celebrate this onam with Pumpkin Payasam!

Desserts, Indian recipes, veg | September 7, 2014 | By

ma4

Onam holidays have started a break of ten days Onam being the state festival of our Gods own country titled Kerala! All over the state of Kerala, festive rituals, traditional cuisine, dance and music mark this harvest festival. The ten day Onam festival is celebrated floral carpets, traditional dance forms , onam sadhya-the feast on banana leaf, boat race….At school we had the teachers day and onam celebrations on adjacent days.The  Thiruvonam day..the tenth day and the most sacred day of the celebrations…..its great fun all members in the family get together ,friends and relatives all ..the onamsadhya is prepared and served on the banana leaf with different curries , rice and desserts. This Onam I wanted to post the recipe of a special payasam .Payasam is basically the dessert that’s served after the feast. Today’s post is Mathanga Payasam /Pumpkin Payasam..

ma1

 

Mathanga payasam / Pumpkin Payasam
2249 calories
218 g
22 g
158 g
20 g
136 g
1403 g
131 g
172 g
0 g
12 g
Nutrition Facts
Serving Size
1403g
Amount Per Serving
Calories 2249
Calories from Fat 1327
% Daily Value *
Total Fat 158g
243%
Saturated Fat 136g
679%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 22mg
7%
Sodium 131mg
5%
Total Carbohydrates 218g
73%
Dietary Fiber 15g
60%
Sugars 172g
Protein 20g
Vitamin A
1530%
Vitamin C
46%
Calcium
28%
Iron
168%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of pumpkin cubes (de skinned &deseeded)
  2. 3/4 cup of jaggery syrup
  3. 2 cups of thin coconut milk
  4. 1 cup of thick coconut milk
  5. 2 cardamoms crushed
  6. 4 tbsp of sago cooked in water
  7. 2 tsp of ghee
  8. For Garnish
  9. 2 tsp of coconut pieces
  10. 2 tsp of cashews and raisins
  11. Ghee for frying
Instructions
  1.  Cook the pumpkins in water, sieve and blend into a smooth paste.
  2.  Heat ghee in a heavy bottomed vessel and fry the pumpkin paste for about 5-10
  3. minutes on medium flame.
  4.  Mix in the jaggery syrup and keep on stirring.
  5.  Let the jaggery syrup blend well in to the mix and then pour the thin coconut milk and
  6. continue stirring.
  7.  Add in the cooked sago balls and cardamom.
  8.  When the milk starts thickening, pour in the thick milk and when it is on the verge of
  9. simmering, turn off the flame.
  10.  Fry out the coconut pieces in ghee along with the raisins and cashews and garnish
  11. the pudding.
Adapted from Nimi's Culinary Ventures
beta
calories
2249
fat
158g
protein
20g
carbs
218g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
ma3

 

Serve it warm or cold and enjoy this onam !

ma5

 

 

It was while writing this post , I was reminded of a website I stumbled  on to while browsing on apps that help you order food online in India.It has got everything that a foodie would want to devour from mughlai cuisine to south indian to pizzas..With a userfriendly interface and a catchy name “Foodpanda

They cover most cities in India and when you have the app on your phone its pretty much more easier. Theres also city based pages like for Bangalore , Mumbai and Delhi .Well I have my foodpanda app on my phone..planning to use it once am in the listed cities. 🙂 Hope you all would find it equally handy  🙂unnamed

Being up all in festive mood,Heres the writeup on me that came up in Grihasobha Malayalam magazine (Delhi press publication)this September

 10623429_814644235223624_2699073124421387655_o

 

 

So signing off for now …Wishing all a happy and prosperous onam!

Soya Ginger Chicken ..a variant!

Soya Ginger Chicken ..a variant!

sgc1

Back after the rice porridge recipe with a new post. Its been quite some time since I posted a non veg recipe. Soya chunks have always had their fav place with my kids and I keep trying out more variations with it .The soya chunks have the best source of fiber and is quite high in protein content.

Its like the magic pill bundled up with all the good things. Last Sunday I was planning on what to cook for dinner and then popped up with this recipe of Soya Ginger Chicken.I have been using both sizes of soya chunks for my cooking..but have always found a soft spot for the mini soya chunks on count of their delicacy.

Soya Ginger Chicken
1542 calories
74 g
453 g
68 g
159 g
13 g
1247 g
764 g
29 g
0 g
49 g
Nutrition Facts
Serving Size
1247g
Amount Per Serving
Calories 1542
Calories from Fat 611
% Daily Value *
Total Fat 68g
105%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 34g
Cholesterol 453mg
151%
Sodium 764mg
32%
Total Carbohydrates 74g
25%
Dietary Fiber 16g
62%
Sugars 29g
Protein 159g
Vitamin A
122%
Vitamin C
898%
Calcium
28%
Iron
76%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ kg of Chicken cut into small pieces
  2. 1 cup of mini soya chunks
  3. 2 tsp of Soya sauce
  4. 2 tbsp of ginger sliced finely
  5. 2 tbsp of garlic sliced
  6. 2 large onions chopped
  7. 1 tbsp of Kashmiri chilli powder
  8. 1 tsp of Garam masala powder
  9. 2 tsp of coriander powder
  10. 3 tsp of Chicken masala powder
  11. 1 tsp of black pepper powder
  12. 1 tomato pureed
  13. 3 tsp of oil
  14. Salt to taste
  15. For Tempering
  16. ¼ cup of sliced big onion
  17. 4-5 green chillies slit
  18. Oil
  19. Curry leaves
Instructions
  1. Soak the soya chunks in hot water for about 15minutes.
  2.  Heat oil in wok, sauté ginger and garlic, chopped onion till translucent.
  3.  Pour in the soya sauce and keep stirring, add in the chilli powder, coriander powder,
  4. pepper powder, garam masala powder and chicken masala powder.
  5.  Stir till the raw smell from the powders subside.
  6.  Add in the pureed tomato paste, ½ cup of water and let it simmer.
  7.  Wash the soya chunks in cold water and squeeze them out into the sauce along with
  8. the chicken pieces.
  9.  Add required amount of salt and cover and cook the chicken till tender.
  10.  Thicken the sauce so that the chicken & soya are coated and turn off the flame.
  11.  In a small pan fry out the sliced onions till in caramel color along with the slit green
  12. chillies and curry leaves.
  13.  Temper the dish with the fried items and add 2-3 tsp of chopped coriander leaves
  14. before serving.
  15.  Best served with rotis and fried rice.
Adapted from Nimi's Culinary Ventures
beta
calories
1542
fat
68g
protein
159g
carbs
74g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
sg2

 

Heres the feature that came up in the magazine Mahila Chandrika a Chandrika daily publication..

10553681_889566814406728_907441541782402691_o

 

 

 

Jeeraka kanji ..the porridge to boost your immune!

Jeeraka kanji ..the porridge to boost your immune!

Indian recipes, Rice, veg | August 13, 2014 | By

jee1

It’s been like ages that I have been wanting to post on my space.. There’s loads of things that had gobbled up my time to write n my blog. Well when school closed up for the monsoon vacations this time round I was the most eager one compared to my munchkins to go “home”.Oh yes…even though you are married although you have a home here ,you still quote ur parents place as “home”. It’s not only my personal experience,but I think most women have this “home”sickness.I really chucked on this only when my colleague brought it to my notice.It was almost a month that I got with my parents in Thrissur..but this time round there came up a few surprises with media interviews, write-ups and the best part was being felicitated by the Thrissur Mayor , Mr.Rajan Pallan at the Council Meeting.

jee4

 

Karkidaka masam/Ramayana Masam /Karkidaka month is considered the last month ie. the twelfth month according to the Malayalam calendar followed in Kerala.This year the Karkidaka masam started on July 17th  and ends by August 16th.The sacred scripture , Ramayana is recited during this month and so this month is also known as the Ramayana masam. It is to welcome the new year ie.The Chingam month  that the Ramayana is recited from the starting to the end of the month. In Kerala , Karkidaka kanji is very famous which is a medicinal rice porridge that is very much healthy .The monsoon months are considered to the most appropriate time to have medicinal rice porridge. On my stay in Thrissur , I had the opportunity to meet up with Dr.K.S.Rajithan (Medical Superintendent ) of Oushadi Panchakarma Hospital and Research Institute,Thrissur.Dr. says ,”Its during the monsoons that the immune system of our body deteriorates and we are more prone to sickness, digestive issues and many ailments. .Our ancestors used to have many practices with Ayurveda to boost their immune system . So this is in fact is the most suitable time to have different kanjis (rice porridges) in your diet.” During my period of stay in Thrissur there was a “Kanji Mela”(Rice Porridge fest ) organised by the Oushadhi Panchakarma Hospital Canteen.It was indeed a feast out there with 11 varieties of rice porridges each with special benefits.It  was the Kudumbasree unit(a women empowerment cluster ) working in the fabrication of  flavoursome dishes and variant rice porridges.

jee2

 

So coming over to the recipe, for this post..it is Jeeraka kanji /Cumin rice porridge.The courtesy for the recipe goes to Dr.Rajithan. This is a pretty easy recipe and its only the ingredients that you have to get hold on to to make the medicinal mix.Its best to have it for 14 days in the monsoons..

Jeeraga kanji
1382 calories
81 g
66 g
118 g
15 g
97 g
1548 g
254 g
0 g
0 g
13 g
Nutrition Facts
Serving Size
1548g
Amount Per Serving
Calories 1382
Calories from Fat 998
% Daily Value *
Total Fat 118g
181%
Saturated Fat 97g
487%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 66mg
22%
Sodium 254mg
11%
Total Carbohydrates 81g
27%
Dietary Fiber 2g
9%
Sugars 0g
Protein 15g
Vitamin A
17%
Vitamin C
7%
Calcium
16%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Medicinal Cumin mix
  2. 2 tsps of cumin (jeerakam)
  3. 2 tsps of black cumin seeds (karinjeerakam)
  4. 2 tsps of long pepper (thippalli)
  5. 2 tsps of Carom or Thymol seeds (Aimodagam)
  6. 2 tsps of Black peppercorns
  7. 2 tsps of dry ginger powder
  8. For the porridge
  9. 80g of broken rice /podiari
  10. 1 litre of water
  11. 450ml of coconut milk
  12. 5gms of the medicinal mix
  13. Salt to taste
  14. 2 tsps of ghee
  15. 3-4 shallots sliced
Instructions
  1. Dry roast the ingredients for the medicinal cumin mix and powder it finely in a
  2. blender.
  3.  Store this mix in an airtight container.
  4.  Wash the rice and cook it in a vessel with the required amount of water.
  5.  When half cooked add in the powdered mix.
  6.  Take care to keep stirring the porridge and keep on medium flame.
  7.  Pour in the coconut milk and add salt.
  8.  Cook till the rice is soft.
  9.  Heat ghee in a small pan fry the shallots till caramel in color and pour over the rice
  10. porridge.
  11.  If you feel that the porridge is a bit bitter, add in 2 tsp of jaggery syrup to cut down the
  12. bitterness.
  13.  You can serve this hot /warm with pickle, vegetable stir fries, pappad or even with
  14. fried salted curd chillies.
Adapted from Nimi's Culinary Ventures
beta
calories
1382
fat
118g
protein
15g
carbs
81g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
jee3 So enjoy this monsoon the healthy way!

Here’s a glimpse of the media coverage..

Image

 

 Untitled-1
         

  

award

       

                                                       

Start off Monsoons with… Coconut Rasam!

 

Hah! Laggin on posts ……………………….

I’m not able to update up my news after Beijing….Its been running around most days ………travelling up and down ,classes, school,kids, welcomings, interviews…….Achoo…………… sniff.. …..Achooooo…..yikes its Monsoon back in Munnar and I have been haywire in my schedules…latest update am down with a cold…..Sniff! Sniff! Theres just one more week left for the school to close for monsoon vacations here in Munnar..

Here are a few paper reports that came up in a few regional papers…

kochi-29-May-2014-page-10

24page6 change for ekm

24page6 change for ekm

manorama-30-may 30_1974_994_2504
 Season is up for coughs and colds……so how about a special rasam???This Rasam is the best thing to have with rice if you are down terribly with a cold or fever. It’s more like a curry in its looks but is super Yumm soup!

blog24

 

Coconut Rasam
175 calories
25 g
0 g
9 g
4 g
6 g
402 g
307 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
402g
Amount Per Serving
Calories 175
Calories from Fat 73
% Daily Value *
Total Fat 9g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 307mg
13%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
29%
Sugars 12g
Protein 4g
Vitamin A
51%
Vitamin C
31%
Calcium
10%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¼ cup of scraped coconut
  2. 2 tsp of cumin seeds
  3. 2 tsp of peppercorns
  4. 1 pod of garlic
  5. A gooseberry sized ball of tamarind
  6. 1 tomato (medium sized)
  7. ½ tsp of turmeric powder
  8. ¼ tsp of asafoetida powder
  9. 1 ½ tsp of Kashmiri chilli powder
  10. 1 cup of water
  11. 8-10 shallots sliced
  12. 1tsp of mustard seeds
  13. Coriander leaves
  14. Salt to taste
Instructions
  1.  Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into and separate
  2. the smooth paste.
  3.  Slice the tomato and grind it into a paste and mix it with the coconut mix.
  4.  Heat oil in a wok, splutter mustard seeds, sauté the shallots, add in the turmeric
  5. powder and chilli powder, fry and pour in the ground mix.
  6.  Keep stirring and when it starts boiling; add in a cup of water and salt to taste.
  7.  When simmering, mix in asafoetida powder and a few chopped coriander leaves.
  8. Serve with rice and enjoy the monsoon.
Adapted from Nimi's Culinary Ventures
beta
calories
175
fat
9g
protein
4g
carbs
25g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

blog24

 

874589CB9D8A67F8CEBF7F3596BD53E2

Celebrating with Badam Halwa!

ba1

 

How should I start off? I am head over heels in happiness that my hard work is paying out as fruits..Ok so I am back in Munnar after a week’s spree tour and happenings in Beijing. The best news that I have to share is that my book has bagged the third place as for the “Best Local Cuisine book in the world.”Gourmand World Cookbook Awards also known as the Oscars of Gastronomy was founded by Edouard Cointreau .To be a part of it was really an awesome experience. Getting to meet the top personalities in person, learning and sharing insights on each other’s books….. It was an experience that I could have not even dreamt of.

SCREEN-SHOTS

I had travelled with my family to Shanghai on the 16th of May and then on the 19th of May to Beijing and our stay was at the Daxing Hotel where the Beijing International Cookbook fair was held. I was very much impressed by the hospitality of the Gourmand staff and the hard work that they had put into the arrangements. As it calls for celebration I thought of sharing a sweet recipe to with my sweet news..so heres the recipe for Badam Halwa…ba3

Badam Halwa
2554 calories
235 g
272 g
176 g
33 g
71 g
681 g
70 g
213 g
0 g
97 g
Nutrition Facts
Serving Size
681g
Amount Per Serving
Calories 2554
Calories from Fat 1519
% Daily Value *
Total Fat 176g
271%
Saturated Fat 71g
353%
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 75g
Cholesterol 272mg
91%
Sodium 70mg
3%
Total Carbohydrates 235g
78%
Dietary Fiber 15g
60%
Sugars 213g
Protein 33g
Vitamin A
68%
Vitamin C
0%
Calcium
52%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1cup of Almonds (soaked in water and blanched)
  2. ½ cup of milk
  3. 1cup of sugar
  4. ½ cup of ghee
  5. 1/2 cup of water
  6. 8-10 strands of saffron soaked in 1 tsp of milk
Instructions
  1. Grind the almonds with milk to a smooth paste.
  2.  In a saucepan boil water and mix in the sugar till it dissolves and keep aside.
  3.  Heat ghee till it melts and add in the sugar syrup on low flame and mix in the almond
  4. paste without any lumps.
  5.  Add in the saffron and keep stirring on low flame till the almond paste becomes thick
  6. and flaky.
  7.  Turn off the flame and mix in a teaspoon of ghee.
  8.  Devour on your badam halwa!
Adapted from Nimi's Culinar Ventures
beta
calories
2554
fat
176g
protein
33g
carbs
235g
more
Adapted from Nimi's Culinar Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
 ba2

The tangy Puliyodharai..

Indian recipes, Rice, veg | February 24, 2014 | By

pu1

Being shortlisted for the Gourmand World Cookbook awards came in as a big bundle of surprise for me to shortlisted among the 7 finalists from 187 countries for the title “The Best Local Cuisine in India “..:) I never knew that more surprises were yet to come ..thats when I get a tweet from reknown celebrity Indian chef Sanjeev Kapoor..congratulating me on being shortlisted…..phew..the night I saw that tweet ..hehe..left me sleepless..:P

photo1

Puliyodharai reminds me of tamarind ..and tamarind reminds me ..licking licking..;) makes my mouth water.I remember how I used to collect tamarind during my vacations in Kerala..depod nd lick o lick ..:D Wish to be a kid once more..hmm..it is funny though..in that age  all I had in mind was just to be a  grown up ….:P

pu2

The courtesy of the Puliyodharai recipe that I am posting here today goes to the book “Festival Samayal -an offering to the Gods ” by Viji Varadarajan. Her cookbooks are explicit eyeopeners to the Tamil Brahmin cuisine. Her book  Vegetarian delicacies of South India has also been shortlisted for the Gourmand World Cookbook Awards..kudos Viji Mami ! Although we have been chatting over phone ..really excited to meet this wonder lady in person 🙂

Puliyodharai Rice

2 cups of Rice

1/2 cup of thick Tamarind pulp

1/4tsp of Turmeric powder

1/2 tsp of Asafoetida powder

1/2 cup of skinned roasted peanuts(optional)

1/2 cup of sesame oil

2 tsps of salt

For seasoning:

1/4 tsp of Mustard seeds

1/2 tsp of husked split black gram

1/2 tsp of Bengal gram

5 dried chillies , halved

Curry leaves

Cook the rice in 5 cups of water. Each grainn of the cooked rice should be seperate. Set aside to cool . Heat a tablespoon of oil, add the mustard  to pop.Add the dals , stir for ten seconds till golden .Add the chillies and fry till it turns a bright red.Add the peanuts and saute for 20 seconds. Add tamarind pulp , a cup of water , turmeric powder, asafoetida and salt.Cover and simmer over a medium flame for 5-7 minutes.Open the lid and cook until it becomes a thick sauce .Add the remaining oil and take it off the stove.This is called pulikaachal.Mix the sauce and rice well without mashing it.Wet , crush the curry leaves add and stir for 5 seconds.Keep the tamarind rice for a couple of hours before serving.Add1/2 teaspoon of jaggery to balance the hot and tangy flavour of the tamarind rice.A dash of fresh lemon juice will make the dish more exotic.

pu3

So Happy tangy tamarind cooking ……:) !

874589CB9D8A67F8CEBF7F3596BD53E2

 

 

Green peas in season …time for Peas Rawa !

Indian recipes, veg | February 18, 2014 | By

g1

Its in the midst of Feb and I am reminded of the climate during the months of Dec & Jan in Munnar…its been pretty cold for the past weeks .There were nights when the temperature dropped down to minus 2 and 3 and that’s pretty unusual during this month.The laziest part of all is getting up in mornings to go to school ..phew…:P when you just wish  to stay curled and cuddled in the warmth of your quilt  in bed..and ur alarm goes beep beep..ahh..:(

I was recently featured in the Deepika news portal..

1798574_10152196857129941_759599266_n

Green peas is quite in season ..so thought of posting my fav Peas uppuma recipe..which is a great time saver and is ready in a jiffy..;)

g2

Green peas Uppuma

2 cups of Semolina

5 cups of water

1 cup of green peas

2 tbsp of ghee

1/2 cup of grated coconut

7 green chillies chopped

2 large onions chopped

1tsp of mustard seeds

a pinch of asafoetida

Coriander leaves chopped

1 tsp of lemon juice

Salt to taste

 Roast semolina in a teaspoon of ghee till light golden brown and separate.Heat a wok, pour oil or ghee, splutter mustard seeds, saute green chillies and onions till the onions caramelize.Add in the green peas , fry them a little , pour in the water, let it simmer, add in salt to taste , asafoetida and let it cook.Once cooked , add in the semolina , stirring continuously .Add lemon juice , stir well and cover and leave on low flame for five minutes.When done turn off flame mix in chopped coriander and grated coconut and serve .

g3

874589CB9D8A67F8CEBF7F3596BD53E2