Nimi's Culinary Ventures

Mocha Kulfi for Coffee lovers !!

Kulfi is a super popular frozen Indian dessert. Its the Indian ice cream but is much denser and creamier than the regular ice creams. The word “kulfi” was derived from the Persian word for covered cup. Since kulfis are loved by kids, I had posted a Dates and Almonds Kulfi recipe earlier.

Coffee lovers are quite familiar with the cafe’ mocha. Being a  true coffee lover, I  just love trying out coffee flavored recipes. This was a  recipe that I came across in a food magazine a few years ago and having a husband who is crazy on coffee …its quite fun to pop up with different flavors. So today’s recipe is Mocha Kulfi!

Here’s the video link to this frozen delight.  Stay tuned and subscribe to my youtube channel for more recipes.

 

Mocha Kulfi
1132 calories
179 g
127 g
32 g
37 g
20 g
762 g
558 g
180 g
0 g
10 g
Nutrition Facts
Serving Size
762g
Amount Per Serving
Calories 1132
Calories from Fat 285
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
102%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 127mg
42%
Sodium 558mg
23%
Total Carbohydrates 179g
60%
Dietary Fiber 0g
0%
Sugars 180g
Protein 37g
Vitamin A
32%
Vitamin C
13%
Calcium
132%
Iron
3%
* 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 milk
  2. 200ml of condensed milk
  3. 6-7 tbsps of sugar
  4. 2 tbsps of instant coffee powder or espresso powder
  5. (Instant Coffee Powder or Espresso Powder)
  6. 2 tbsps of cornflour
Instructions
  1. Boil milk with sugar and stir in the coffee powder .Mix in the condensed milk.Add 3-4 tbsps of water to the cornflour to make a smooth paste .Pour it into the boiling coffee mix and continue stirring .Make sure to stick to stirring the mix as it can easily get quite lumpy .Once the mix starts thickening up , turn off the flame and pour it into kulfi molds or into a deep tray.Freeze the kulfis for about 4-5 hours .When you are trying to demold the kulfis , it best to slightly show it under hot water so that you can easily pull out the kulfi. In a tray you can slice them into cubes and dust with coffee powder before serving .
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calories
1132
fat
32g
protein
37g
carbs
179g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Monsoons and Aloo tikkis !

Growing your own vegetables for your daily needs makes food so much tastier. Organic farming is so much into these days. Making use the soil to grow your own vegetables and fruits make cooking much more divine. Born and raised in Abu Dhabi, living a city life, I haven’t actually had a great exposure to farming or growing food during my childhood days. The vacation visits to Kerala to my parent’s ancestral homes always excited me so much. I really awed the moment s when the whole family gets together spending time chatting, cooking, eating …It was a real fun to do things that you were not used to doing. Going fishing in ponds, picking fresh veggies, helping my mother and grandmother in cooking. There’s a flush of memories that flow in when I look back.

After marriage, now a mother to two boys and living in Kerala … I also want to instill in my kids the value of growing their own food.  I have a small backyard to the house where I live and every season it’s a different set of veggies that are grown.A few months back I had asked one of our staffs to buy a batch of potatoes for home and the person wasn’t very good at picking up the right potatoes and I ended up having slightly sprouted ones. In two days’ time I had to travel to my in-laws home for family reasons and by the time I was back in my kitchen, it was pretty much all sprouted up. They were all cut up and shoved into the soil. Last week as my husband and kids were plucking some fresh tomatoes from our backyard, I noticed the potato plant and pulled out one to find the potatoes were all ready to be taken out of the soil. We got about 2-3 kilos of potatoes which pretty much a good amount to use up for our home cooking. And yesterday I used some of those to make some really crispy “Aloo tikkis” for my children as a snack for tea time. The rains have started off pretty quick this year round….So it’s pretty much very satisfying to have some hot snacks with chai.

 

Aloo tikkis
85 calories
16 g
0 g
2 g
4 g
0 g
167 g
170 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
167g
Amount Per Serving
Calories 85
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
11%
Sugars 8g
Protein 4g
Vitamin A
44%
Vitamin C
640%
Calcium
4%
Iron
17%
* 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. 3-4 medium sized potatoes boiled and peeled and mashed
  2. 3-4 green chillies chopped
  3. ½ tsp of cumin seeds
  4. ½-1tsp of chilli powder (u can vary it according to your spice preference)
  5. ½ tsp of turmeric powder
  6. 2 tsps of coriander leaves chopped
  7. ¼ tsp of dry mango powder or ½ tsp of lemon juice
  8. 2 tbsps of rice flour
  9. Salt to taste
  10. Oil for frying
Instructions
  1. In a bowl mix in potatoes, green chillies ,cumin seeds, chilli powder , turmeric powder , coriander leaves , rice flour ,lemon juice or dry mango powder and salt . Pinch golf ball sized small portions, roll and flatten to make patties .Once shaped in to patties, heat oil in a wok and deep fry them till they are golden brown in color. Serve with green chutneys
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calories
85
fat
2g
protein
4g
carbs
16g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Green chutney
84 calories
18 g
0 g
1 g
5 g
0 g
198 g
194 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
198g
Amount Per Serving
Calories 84
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 194mg
8%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
31%
Sugars 5g
Protein 5g
Vitamin A
106%
Vitamin C
390%
Calcium
21%
Iron
67%
* 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 cup of fresh mint leaves
  2. 1/2 cup of fresh coriander leaves
  3. 2 green chillies
  4. 1 clove of garlic
  5. 1/4 inch piece of ginger
  6. 1 teaspoon of lime juice
  7. 1/2 cup of yoghurt
  8. salt to taste
Instructions
  1. Grind mint leaves , coriander leaves , garlic , ginger and lime juice into smooth paste in a blender.Mix in the yoghurt and salt .Serve it with the aloo tikkis !
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calories
84
fat
1g
protein
5g
carbs
18g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Koki- The Sindhi bread & my food journey !!

India being a country with remarkable diversity has always been the abode to a rich culinary heritage .As a child I always fancied our motherland not sure if it was of me being born and brought up outside India . The vacations were always days that I would wait for our trips to India . Indian cuisine in itself is so vast that you can never get tired exploring .The huge regional diversities from states , to borders to homes is just unbelievable .

With this new post I would also like to share the officially launch my you tube channel “Nimi’s Recipes “.This is an attempt to give a breath of life to some of the recipes that I have loved trying ..Hoping to have your support !!

The recipe that I wanted to introduce today is a Sindhi bread -“Koki”. This Sindhi breakfast is a really good combination with green chutney .

Koki Roti
2605 calories
532 g
0 g
26 g
68 g
3 g
1561 g
208 g
100 g
0 g
16 g
Nutrition Facts
Serving Size
1561g
Amount Per Serving
Calories 2605
Calories from Fat 226
% Daily Value *
Total Fat 26g
40%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 208mg
9%
Total Carbohydrates 532g
177%
Dietary Fiber 44g
176%
Sugars 100g
Protein 68g
Vitamin A
47%
Vitamin C
862%
Calcium
23%
Iron
58%
* 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. 4 cups whole wheat flour
  2. 2 large onions chopped
  3. 4 green chilies chopped
  4. 3 tbsp fresh coriander leaves finely chopped
  5. 2 tsps cumin seeds
  6. 2 tsps pomegranate seeds
  7. Salt to taste
  8. Oil for shallow frying
Instructions
  1. In a bowl mix all ingredients except for oil and add water to knead it into a firm dough .Cover the bwl and set aside for about 10-15 minutes .
  2. Divide the prepared dough into small balls and shape into thick flat patty .Place patties on a warm griddle and roast both sides on a very low heat .Roll these patties into slightly thick round discs and shallow fry in oil , turning to cook both sides.Serve the koki roti with green chutney .
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calories
2605
fat
26g
protein
68g
carbs
532g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Crispy crunchy Pakwan with Dal !

 

It’s strange how you meet up with new people every day in your life .There are moments when you feel that you are at the verge of existence but its inspiring how a total stranger can create a new character in  your life …Its a similar kind of experience that I had travelling for the research of my new books.Its pretty much amazing to see that there are people in the villages who love what they do in their life despite facing day to day crisis.

Dal pakwan has always been one of the highlight recipes from my recipe diary .Its traditionally a very famous Sindhi breakfast .Recipes have always been a fascination and their collections a hobby .May be I might have got that from my mother .During school days I fancied clipping out all the recipes that had fancy photos.Its crazy how I used to stick them up in a diary and try to try them out on weekends.My kids are the ones who have taken up those crazes now all they would love to do on a holiday is to cook something of their own .I guess I have two budding foodies all set to conquer my kitchen … 

Dal Pakwan
1195 calories
175 g
0 g
41 g
36 g
3 g
441 g
376 g
21 g
0 g
34 g
Nutrition Facts
Serving Size
441g
Amount Per Serving
Calories 1195
Calories from Fat 359
% Daily Value *
Total Fat 41g
63%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 25g
Cholesterol 0mg
0%
Sodium 376mg
16%
Total Carbohydrates 175g
58%
Dietary Fiber 24g
98%
Sugars 21g
Protein 36g
Vitamin A
53%
Vitamin C
649%
Calcium
18%
Iron
65%
* 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. 1/2 cup of chana dal /chick pea lentils soaked for 30 mins
  2. 1/2 tsp of turmeric powder
  3. 1tbsp of oil
  4. 1/2 tsp of dry mango powder
  5. 3-4 green chillies chopped
  6. 1/2 tsp of red chilli powder
  7. 1/2 tsp of cumin seeds
  8. 1 tbsp of onion finely chopped
  9. 1 tsp of tamarind extract
  10. coriander leaves
  11. salt to taste
  12. For Pakwan
  13. 1 cup of All purpose flour
  14. 1/2 tsp of cumin seeds
  15. 1tsp of oil
  16. Salt to taste
  17. oil for deep frying
Instructions
  1. Wash and pressure cook the lentils with turmeric powder, water and salt to taste for about 5-6 whistles.Once cooked slightly mash the lentils with a wooden spoon . Heat oil in a wok , fry cumin seeds and green chillies .Add in chilli powder and dry mango powder .Make sure that you stir and keep it on low flame so that you are not burning the powders. Stir in the cooked lentils and turn off the flame .Garnish with chopped onions and coriander leaves.
  2. For the pakwans, mix salt , flour , cumin seedsin a bowl .Pour in water slowly and knead it into a dough .You can also add a teaspoon of oil to the dough to smoothen out the dough .Let the dough sit for about 10-15 minutes.Divide the dough into balls and roll each ball into discs.Prick with a fork on the rolled out dough . Heat oil in a wok and deep fry the pakwans till they are golden and crisp.
  3. Serve warm with dal .
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calories
1195
fat
41g
protein
36g
carbs
175g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

 

 

Broccoli Rotis

The best part of staying in Munnar is to get hold of the local fresh veggies . Broccoli is one such veggie that I love to cook with .Soups and salads were my first preferences when I started to cook with them .But it wasnt a big hit with my kids as they rarely fancied them on their plates . Being a mother my first priority has always been to find out ways to include them in the daily diet .The fun part of cooking is to keep innovating recipes .That’s one way that I came up with the Broccoli Rotis which is now a fave with my young one .”Amma , you know these green rotis are much better if you add extra ghee to them …well thats how I want them !” my younger one chuckles and adds on, “But u dont have to add more ghee to my brothers rotis….” with a naughty smile. Hmm ….that was short ignite to the reason for a  new fight that started off in a matter of minutes..

 

I have started posting video recipes on my youtube channel..If you would like to have a look at the video tutorial .You can subscribe

Broccoli Rotis
1326 calories
221 g
11 g
35 g
33 g
5 g
878 g
362 g
14 g
0 g
28 g
Nutrition Facts
Serving Size
878g
Amount Per Serving
Calories 1326
Calories from Fat 311
% Daily Value *
Total Fat 35g
54%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 11mg
4%
Sodium 362mg
15%
Total Carbohydrates 221g
74%
Dietary Fiber 11g
44%
Sugars 14g
Protein 33g
Vitamin A
90%
Vitamin C
779%
Calcium
14%
Iron
32%
* 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 Filling
  2. 2 tbsp of oil
  3. 1 onion finely chopped
  4. 3-4 green chillies chopped
  5. 7-8 Broccoli florets
  6. Salt to taste
  7. 1/2 tsp of dry mango powder
  8. 1 tsp f garam masala
  9. For the dough
  10. 2 cups of wheat flour
  11. 1 tsp of ghee
  12. Salt to taste
  13. water as required to knead
  14. Ghee to panfry the rotis
Instructions
  1. Mince the broccoli in a blender or food processor .
  2. Heat oil in a pan , saute onions and add in green chillies .
  3. Once the onions are translucent add the minced broccoli .Stir add water and salt .Cover & cook till the the water has totally evaporated .Keep aside .
  4. In a bowl mix wheat flour , salt and ghee .Pour in the required amount of water and knead the mix into a dough .Leave it to rest for about 10 minutes . Now pinch and roll balls out of the dough , flatten them , dust them with wheat flour .Dusting with flour stops it from sticking a lot to the rolling pin .
  5. Roll them thin .spoon some of the broccoli mix and fold from all the four sides into a square.Dust again with wheat flour and roll them out thin .
  6. Pan fry the rotis on both sides on a flat pan with ghee.
  7. Serve rotis with pickles, raita or curries.
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calories
1326
fat
35g
protein
33g
carbs
221g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

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…

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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 ...
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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 🙂

Watch how Nimi Sunilkumar's Cooking School used Facebook to spread awareness of her cooking classes and grow her business.

Posted by Facebook on Wednesday, April 13, 2016

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 !

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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
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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!

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

 

 

 

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