Nimi's Culinary Ventures

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!

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

 

 

Vadai vadai ….Masala Vadai!

m1

Trying to stick on to my resolution for 2014..starting on my blogging spree  this post is very much for my little ones most favourite masala vadais ..a typical Tamilnadu recipe.These spicy fritters are simply great with coconut chutneys. I am posting here a write up that came up in Rashtra deepika ..a regionalnewspaper..

nimi

 

Heres the short interview that was aired on Radio Mango 91.9 FM..pls click on the link below…

Nimi on Radio Mango

m2

Masala Vadai

2 cups of Chana dal soaked for about 30 mins & drained

3-4 green chillies chopped

2 dry red chillies chopped

1/2 tsp of Aniseed

a small piece of ginger cleaned and grated

5-6 shallots chopped

1 tsp of garammasala powder

3-4 tbsp of coriander leaves chopped

Oil for frying

Seperate 2 tbsp of soaked and drained chana dal and blend coarsely  with all the rest of the ingredients to make a coarse mix.Add required amount of salt and the seperated dal to the ground mixture.Heat oil on mediun flame , pat a tablespoon of the mix  on to your palm to prepare thin patties and deep fry till both sides are golden brown in color and drain  on paper napkins.Serve hot with coconut chutney  …

m3

874589CB9D8A67F8CEBF7F3596BD53E2

Tangy twist with Panchmel Dal!

p1

Hope everyone celebrated their New year blast..so whts up with the resolutions…???My first and foremost resolution was to try to blog a bit more frequently 😛 ..the funniest part is how much I will be stickig on to it. One more day to go for the school to reopen and then back to the busy bee schedules…ahhh ..the first days are really goin to be damn lazy.Moreover the temperature over here has dropped down to around -2 ..which makes you longing to cuddle up even more into ur blankets..;)

Heres an interview on me which was printed in the magazine Sthreedhanam (Deepika Newspaper) in this months issue..

sthreedhanam-jan14

 

Heres the article that came up in Deshabhimani news paper on Jan 4th 2014

4th jan desha

Now for this times post..thought of giving u all a tangy rajasthani recipe. This curry is a combination of 5 dals.I have earlier put up a recipe on 5 dal curry ..but this one is a tangy & spicy one…

Panchmel Dal

1/3 cup split bengal gram lentil

1/3 cup of yellow split peas

1/3 cup of green gram split lentils

1 tbsp of deskinned split black lentils

1 tbsp of green gram

3 tbsp of ghee

2 cloves

2 bay leaves

1 tsp of umin seeds

2 green chillies slit

a pinch of asafoetida

2 tsp of dry mango powder

2 tsp of tamarind pulp

Salt to taste

For masala paste

3 tsp chilli powder

1/4 tsp turmeric powder

1 tsp of coriander powder

1/2 tsp garam masala

p2

 Clean and wash the lentils.Pressure cook them with 4 cups of water till the lentils are cooked.Keep aside.In a bowl combine the ingredients for the masala paste with 3 tbsp of water to mix well to make a paste.Keep aside.Heat ghee in a pan and add cloves , bay leaves , cumin, green chilllies and asafoetida. When the cumin seeds crackle , add the prepared masala paste and saute on medium flame fo rabot 1-2 mins.Add the cooked dal , dry mango powder, tamarind pulp and salt and simmer fo r5- 7 minutes.Add water if required.Serve hot with rotis!

874589CB9D8A67F8CEBF7F3596BD53E2

 

Creamy custard with creamy news :)

l1

For the past two weeks have been wanting to pen down my events in life and as usual have not been able to do much.:P Hmm… where should I start …ok one day I was at school and get a mail with a notification with an invite to participate for an Indian Women Entrepreneurs Expo organised by Times of India.I speak to the people in charge and there goes a zing in my mind to participate for the event.Three days of fun at Abadplaza , Cochin.. totally new experience meeting many talented women in different areas of business.On the last day of the expo I was among the Best Ten Women Entrepreneurs of 2013..:)

aspira2

 

Downloads1

Desktop1

 

 

ni-28

I wanted to put up a creamy custardy recipe to give all the creamy effect that the event brought into my life.I was mentioned in writeups in Times of India ,Mathrubhumi and Deshabimani (a Malayalam newspaper) and was interviewed on All India Radio Cochin FM.So for all the good news up I thought of putting up a rich sweet and custardy Parsi recipe bookmarked from Goodfood.

l2

Lagan nu Custard

4 cups of milk

150gms of sugar

6 eggs

400ml cream

1/2 cup of rosewater

50g of raisins

50 gms of almonds

1/2 tsp of cardamom powder

Butter to grease

Boil milk with sugar till it is reduced to 1/3rd of its original quantity.This takes about 20-30 minutes.Cool and keep aside.Preheat oven to180 degree celsius.Whisk eggs briskly and add all other ingredients except raisins to the reduced milk.Stir this into eggs and transfer to a greased baking pan.Bake in the oven for about 50-60 minutes or till a skewer inserted comes out clean and it is cooked.Leave to cool and refrigerate a couple of hours before serving.Cut into desired shapes and serve chilled.The raisins are to be added when baking is half done.

i3

Enjoy your custardy treat 🙂

874589CB9D8A67F8CEBF7F3596BD53E2

 

 

 

 

Sweeten your taste buds with Milk Peda!

p2

Monsoons in Munnar have been quite hectic this time.Its been about two years since we had such heavy rainfalls.The river was half way to being flooded.Its time to laze out a bit from my hectic schedule as school has closed for the monsoon vacation for a month for us.Yesterday  its my bro’s bday  …as he’s in Moscow ..here’s mouth melting sweeties wishing u a wonderful birthday!

Malai Peda or Milk peda is a fav with my little one and me.I really love making them at home .These mouthwatering beauties are a fav among my culinary science students at school. Shazia and Shwetha…here’s the long awaited recipe…a treat for holidays!

New folder

Milk Peda

2 cups of milk powder

1 tin of condensed milk

3 tbsps of ghee

1/4 tsp of cardamom powder

 

New folder1

Heat  ghee in a heavy bottomed pan on medium flame,pour in the condensed milk.Stir in the milk powder and cardamom powder with a wooden spatula mixing  without lumps.Keep the flame very low as milk burns very fast and stir till it thickens.Let it cool down and shape  them into desired shapes.It is also optional to decorate these milk delicacies with pistachios/cashews/almonds.

 

p1

874589CB9D8A67F8CEBF7F3596BD53E2

Food Blog Theme from Nimbus
Powered by WordPress