Nimi's Culinary Ventures

Tahini cookies to spring up the festive spirits !!!

Baking, cookies, Snacks | December 25, 2015 | By

ta3

   With the start of the festive break at school have been planning to put better use of the time that I save on from my busy bee schedule.I had met Orly Ziv author of “The Israeli cookbook”-a charming woman with a captivating smile during my visit to Beijing for the Gourmand World cookbook awards. Little did I know that our friendship would help us meet each other again in Munnar.It was the biggest surprise for me when Orly wrote to me that she had plans to come to Kerala and would love to meet up .We met up in May and had the best moments together..one of her gifts was the special tahini paste from Israel .It’s Christmas and heres a recipe for Tahini Almond cookiesfrom her cookbook that kept me craving for more..

 

 

ta1

Tahini Almond cookies
3564 calories
461 g
0 g
170 g
76 g
23 g
801 g
429 g
152 g
0 g
138 g
Nutrition Facts
Serving Size
801g
Amount Per Serving
Calories 3564
Calories from Fat 1421
% Daily Value *
Total Fat 170g
261%
Saturated Fat 23g
117%
Trans Fat 0g
Polyunsaturated Fat 65g
Monounsaturated Fat 73g
Cholesterol 0mg
0%
Sodium 429mg
18%
Total Carbohydrates 461g
154%
Dietary Fiber 29g
117%
Sugars 152g
Protein 76g
Vitamin A
4%
Vitamin C
0%
Calcium
112%
Iron
145%
* 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 flour
  2. 1 cup wheat flour
  3. 1 cup almond flour
  4. 150g unsalted butte
  5. 3/4 cup sugar
  6. 1 tsp vanilla extract
  7. pinch of salt
  8. 2 tbsp of water
  9. 1 cup of tahini
  10. almond silvers optional
Instructions
  1. Preheat oven to 175 degree celsius
  2. In food processor blend all the flours, butter sugar , vanilla and salt till the mix becomes like coarse crumbs.Add water and tahini and process until smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth.Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.Press an almond silver on to the top of each cookie.
  3. Bake for 12-15 minutes or untilgolden brown.Cool and serve.
Adapted from Nimi's Culinary Ventures
beta
calories
3564
fat
170g
protein
76g
carbs
461g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
t1

Heres the interview that was aired on the Timesgroup channel “Magic bricks now” in the show  Great Getaways

So heres wishing everyone a wonderful Christmas !!!!

DSC_0130

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

 

 

 

 

Nutty nutty ….Coconutty !!!!

c1q

A  break from the busy bee schedule is something that I have been longing for the past months.With all the cooking at home I have been longing for my mom to cook for me.I guess theres no age bar to crave for your moms food…isnt it true ??Its funny how the days fly when you dont want to end your holidays so soon.The school reopens by the 16th  and its back on wheels…

We Keralites are so very much into coconuts  and when I came across this recipe with all the goodness of coconuts how could I stop myself from sharing. Baked with the coconuty goodness of everything coconut from scraped coconut to coconut milk…

Coconut tea cake
3904 calories
634 g
866 g
134 g
58 g
95 g
1206 g
661 g
425 g
2 g
29 g
Nutrition Facts
Serving Size
1206g
Amount Per Serving
Calories 3904
Calories from Fat 1150
% Daily Value *
Total Fat 134g
205%
Saturated Fat 95g
477%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 866mg
289%
Sodium 661mg
28%
Total Carbohydrates 634g
211%
Dietary Fiber 13g
53%
Sugars 425g
Protein 58g
Vitamin A
50%
Vitamin C
4%
Calcium
43%
Iron
86%
* 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 flour
  2. 1 tsp baking powder
  3. Pinch of salt
  4. 1 cup of coconut milk
  5. 4tbsp of butter
  6. 4 eggs
  7. 2 cups sugar
  8. 1 tsp vanilla extract
  9. ¾ cup scraped coconut
Instructions
  1.  Preheat oven at 180 degree Celsius. Heat the coconut milk with butter so that it
  2. melts and turn off the flame.
  3.  Sift baking powder, flour and salt together. In a large bowl, beat eggs and sugar for
  4. about 3 minutes till they go pale in colour or they double in size.
  5.  Mix in the warm coconut milk and vanilla essence.
  6.  Slowly beat the flour mix into this without any lumps.
  7.  Mix in the scraped coconut.
  8.  Grease a bundt pan and pour in the cake mix and bake the cake for about 60
  9. minutes or till done.
Adapted from Nimi's Culinary Ventures
beta
calories
3904
fat
134g
protein
58g
carbs
634g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
c2

 

 

 

Basbousa -the Mediterranean delish!!

cakes, Desserts, Snacks, Sweets | January 28, 2015 | By

 

bas

Born and brought up in Abudhabi ..I have always had my flair for the Mediterranean cuisine .I still remember how I craved for my Dads parcel of special packed food during the month of Ramadan during his night shifts.This time round when I went  to a shopping mall in Cochin I pointed out to my husband the “Basbousa” telling him all stories of what it was.Back home and how could resist myself from baking it..these are some hardcore facts of being a foodie..

Basbousa is a very popular and tasty Mediterranean sweet cake. Cooked with semolina and soaked in simple sugar syrup this cake has different regional names ..in Arabic its Basbousa/Harisa , Turkey  its Revani/Ravani, Lebanon its Nammoura , Armenian its Shemali … the roots or the origin of this cake is told to be Turkey .

Basbousa -the Mediterranean delish!!
7599 calories
1254 g
576 g
252 g
102 g
53 g
2368 g
3269 g
832 g
1 g
185 g
Nutrition Facts
Serving Size
2368g
Amount Per Serving
Calories 7599
Calories from Fat 2239
% Daily Value *
Total Fat 252g
387%
Saturated Fat 53g
263%
Trans Fat 1g
Polyunsaturated Fat 51g
Monounsaturated Fat 134g
Cholesterol 576mg
192%
Sodium 3269mg
136%
Total Carbohydrates 1254g
418%
Dietary Fiber 22g
86%
Sugars 832g
Protein 102g
Vitamin A
25%
Vitamin C
5%
Calcium
174%
Iron
119%
* 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 Syrup
  2. 1 ½ cup of sugar
  3. 1 ½ cup of water
  4. 1 tsp of rosewater
  5. Juice of ½ lemon
  6. For the cake batter
  7. 1 cup of semolina
  8. 1 cup of flour
  9. 1 cup of sugar
  10. 2 tsp of baking powder
  11. 2 tsp of vanilla essence
  12. 1 cup of yoghurt
  13. 3 eggs
  14. ½ cup of scraped coconut
  15. ½ cup of oil
  16. Almonds for garnish
Instructions
  1.  In a saucepan boil the water to make the syrup, add in the sugar and stir till it
  2. dissolves completely.
  3.  Mix in the lemon juice and rosewater and let it cool.
  4.  Preheat oven at 180 degree Celsius.
  5.  In a bowl, beat egg and sugar.
  6.  Add in the yoghurt, oil and sieve in the flour.
  7.  Mix in baking powder, vanilla essence and coconut.
  8.  Transfer to a greased baking dish and bake till the cake is done or for about 30
  9. minutes.
  10.  Garnish with almonds.
  11.  Pour the sugar syrup over the cake when the cake is still hot.
  12.  Serve when cold.
Adapted from Nimi's Culinary Ventures
beta
calories
7599
fat
252g
protein
102g
carbs
1254g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
DSC_0185

 

 

 

Christmas bells n Scones!!!

Baking, Breads, cakes, flour, Snacks | December 29, 2014 | By

s11

There’s the end of another year….. 2014 is slowly winding up..and it’s time for new resolutions !!!! .The holidays for Christmas have started ….break till the 5th of Jan 2015 when the new term is going to start off at school .My elder one Surji is off enjoying his break with his cousins at his father’s house and Siva with me my nonstop blabbering companion. It’s better to hear that my health is catching up from last week’s review at the doc..but the craziest thing is when everyone who meet up with me after a few days have been asking me , ”Oh Nimi u seem to be enjoying your break from school ..You have put on weight!!!”   Ha! And the actual truth I feel quite bloated up and tired …an effect from the medications. A worried me asks my doc once in a while ..if I would become my actual self ..She smiles and says ….”all will be well once the course is completed!!”Hmm ….Hope for the best ! So before I get too lazy and sleepy in writing this post ..let me hop on to the recipe of Scones…and thank u Sylvia….here’s picking out and trying recipes from your book 😉

Scone is a single serving cake or quick bread. They are often lightly sweetened and are occasionally glazed. These are different from the normal sweet buns which are normally made from yeast. There are different types of scones and the variants differ from the places .In some countries they also have the savory scones. Scones are normally served with tea or coffee.

 

 

scones

Scones
2488 calories
433 g
224 g
68 g
49 g
40 g
1551 g
3663 g
89 g
0 g
23 g
Nutrition Facts
Serving Size
1551g
Amount Per Serving
Calories 2488
Calories from Fat 593
% Daily Value *
Total Fat 68g
104%
Saturated Fat 40g
199%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 224mg
75%
Sodium 3663mg
153%
Total Carbohydrates 433g
144%
Dietary Fiber 19g
75%
Sugars 89g
Protein 49g
Vitamin A
42%
Vitamin C
237%
Calcium
126%
Iron
46%
* 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. 200ml fresh cream
  2. 3 cups of flour
  3. 1 ½ tsp salt
  4. 4 ½ tsp of baking powder
  5. 1 cup lemonade
  6. Flour for dusting
  7. For Lemonade
  8. 1 ½ cup of water
  9. 4-5 tbsp of sugar
  10. Juice of 3 lemons
Instructions
  1.  To make the lemonade first boil water, stir in sugar till it dissolves well and then
  2. remove from heat.
  3.  Let the syrup cool and mix in the lemon juice and keep aside.
  4.  Sift the flour, baking powder and salt twice into a bowl.
  5.  Make a well in the center and pour in the lemonade and cream.
  6.  Use wooden spoon and slightly fold in to make slightly sticky dough.
  7.  Dust flour on your counter; roll the dough slightly mixing the dough to keep it from
  8. sticking.
  9.  Pat out the dough about 4cm thick with your hands, sprinkling flour when kneaded.
  10.  Use a scone cutter or a circle shaped cutter to cut out circles.
  11.  Place these shapes on to a baking tray and leave them to rise for about 10 minutes.
  12.  Preheat oven to 230 degree Celsius and bake these scones for about 15-20 minutes
  13. or until they are golden in colour.
  14.  Eat them warm /cold topped with jam, butter or cheese.
Adapted from Nimi's Culinary Ventures
beta
calories
2488
fat
68g
protein
49g
carbs
433g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
Another addition to all the news that I have shared up ….have started writing a weekly culinary venture column with Mathrubhumi Nagaram newspaper(a Malayalam newspaper) in the name “Nimi’s Kitchen!”

nagaram 1

 

So Wishing all a very Merry Christmas!!!

 

 

874589CB9D8A67F8CEBF7F3596BD53E2

Celebrate this Diwali.. relish on Papaya Halwa &Khascha !

Celebrate this Diwali.. relish on  Papaya Halwa &Khascha !

Snacks, Sweets, veg | October 22, 2014 | By

papaya1

Diwali/ Deepawali the festival of lights is all set for celebration . The festival spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair. The best part of Diwali is the wide variety of sweets that one can devour! After my post has pretty much lagged out and the reason was that my cam was under service. It was as if I had actually gone handicapped. There was no other choice but to rely on  my iphone for my snaps…to tell you the truth that’s when you really feel if you had your cam with u.Its not the pics but my mind that could never as such be content with the pics.

k1

 

This is my post after the Onam celebration . There was something more that came up during the onam holidays. I was invited over to Mumbai for the 160th Sree Narayana  Guru Jayanthi celebrations organized by the Sree Narayana Mandira Samithi  at The Sree Narayana Group of Institutions, Chembur during which I was to be felicitated..It was my first time to Mumbai ..an experience in itself. A trip with my inlaws, hus and kids….during the function I was pretty much overwhelmed to meet some of the most wonderful people who really cared for the society!

New Folder

 

As its Diwali and its all about sweet things..I have two recipes one is Papaya Halwa and Khascha a sweet snack from UttarPradesh.For the Khascha recipe a big thanks to Pooja ,my home science student at school for sharing their traditional sweets!

 

Papaya Halwa
936 calories
140 g
107 g
40 g
12 g
24 g
669 g
165 g
133 g
0 g
14 g
Nutrition Facts
Serving Size
669g
Amount Per Serving
Calories 936
Calories from Fat 352
% Daily Value *
Total Fat 40g
62%
Saturated Fat 24g
120%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 107mg
36%
Sodium 165mg
7%
Total Carbohydrates 140g
47%
Dietary Fiber 4g
17%
Sugars 133g
Protein 12g
Vitamin A
74%
Vitamin C
229%
Calcium
43%
Iron
4%
* 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. 225 gms of ripe papaya fruit deskinned, deseeded & cubed
  2. 300ml of milk
  3. ½ cup of sugar
  4. 2-3 tsps of ghee
  5. 1 tsp of almonds & 1tsp of raisins roasted in ghee
  6. 4-5 strands of saffron
Instructions
  1. Blend the papaya with milk to make a smooth paste.
  2.  Heat and keep stirring the papaya milk mix, add in the sugar, saffron strands and
  3. keep stirring on medium flame till the mix starts thickening up.
  4.  Add ghee on the sides of pan and continue mixing.
  5.  Once the halwa starts thickening add in the raisins and almonds and remove from
  6. flame.
  7.  If u wants to make your halwa sweeter, add in two tablespoons of sugar while
  8. cooking. Relish on your Papaya Halwa!
Adapted from Nimi's Culinary Ventures
beta
calories
936
fat
40g
protein
12g
carbs
140g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

Untitled-Export3

Khascha
2796 calories
424 g
268 g
107 g
39 g
64 g
748 g
81 g
208 g
0 g
36 g
Nutrition Facts
Serving Size
748g
Amount Per Serving
Calories 2796
Calories from Fat 939
% Daily Value *
Total Fat 107g
164%
Saturated Fat 64g
322%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 268mg
89%
Sodium 81mg
3%
Total Carbohydrates 424g
141%
Dietary Fiber 10g
40%
Sugars 208g
Protein 39g
Vitamin A
67%
Vitamin C
1%
Calcium
24%
Iron
20%
* 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 Semolina
  2. 1 cup of all purpose flour
  3. 1 cup of sugar
  4. 100g ghee
  5. 150 ml milk
  6. 2-3 cardamom seeds
  7. Oil for frying
Instructions
  1. Mix in the semolina, flour, cardamom and sugar.
  2.  Slowly pour in the milk and knead into dough.
  3.  Make small balls out of the dough or roll the dough into discs and cut desired shapes.
  4.  Sprinkle flour while rolling as it might quite sticky.
  5.  Fry the shapes out in oil till it is golden in color.
  6. Munch on these wonderful Khaschas this Diwali!
Adapted from Nimi's Culinary Ventures
beta
calories
2796
fat
107g
protein
39g
carbs
424g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

 

Untitled-Export11

May the divine light of diwali spread into your Life with peace, prosperity, happiness and good health.Wishing all my friends a wonderful Diwali!

An Eggy toast celebrating.. Women’s Day!

e1

Let me start off with wishing all the wonderful women out there a Happy Women’s Day!

My sole pillar of strength and the woman who I adore the most in my life is my mom.She hasbeen there for me to look on to ,advice, love , scold..solving out ..having the patience to hear my stories(which never end..:P)..The life of a woman is indeed no cakewalk..phew! I wanted to pick up a real eezy peezy recipe to post on Womens day… ..it was then that I stumbled on to  these Eggy breads while I was watching one of Gordon Ramsays cooking spree on TV.He had mentioned that it was one of his moms special recipes…so why not post a recipe of a wonderful mom celebrating Womanhood 🙂

e2

Eggy Bread & Caramelized Bananas
1577 calories
231 g
838 g
59 g
42 g
30 g
931 g
859 g
129 g
2 g
24 g
Nutrition Facts
Serving Size
931g
Amount Per Serving
Calories 1577
Calories from Fat 525
% Daily Value *
Total Fat 59g
91%
Saturated Fat 30g
149%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Cholesterol 838mg
279%
Sodium 859mg
36%
Total Carbohydrates 231g
77%
Dietary Fiber 16g
65%
Sugars 129g
Protein 42g
Vitamin A
50%
Vitamin C
71%
Calcium
49%
Iron
50%
* 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 eggs
  2. 2 tbsp of milk
  3. 2 tbsp of sugar
  4. 4 thick slices of slightly stale bread
  5. 1/2 tsp of cinnamon powder
  6. Butter/oil for frying
  7. For Caramelized Bananas
  8. 3 firm but ripe bananas
  9. 2 Tbsp of unsalted butter
  10. 3 Tbsp of sugar
  11. 1/2 tsp of orange juice
Instructions
  1. Beat the eggs together thoroughly with the milk and 1 tablespoon of the sugar, and
  2. then pour into a shallow dish.
  3.  Add the bread slices and submerge them in the egg, turning to coat them well.
  4.  Fry the both sides of the bread till golden brown, drizzling ghee or oil on the sides.
  5.  Separate on to a dish.
  6.  Peel the bananas and slice.
  7.  In a large fry pan over medium-high heat, melt the butter.
  8.  Add the banana slices and cook, gently turning them occasionally, until they begin to
  9. brown, 2 to 3 minutes.
  10.  Sprinkle in the sugar and cook until it melts, about 1 minute.
  11.  Gently stir in the 1/2 cup orange juice and the rum and cook until the liquid has
  12. reduced slightly, about 1 minute.
  13.  If the sauce seems too thick, add a little more orange juice until it is the desired
  14. consistency.
  15.  Top the eggy bread with the caramelized bananas….
Adapted from Nimi's Culinary Ventures
beta
calories
1577
fat
59g
protein
42g
carbs
231g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
Top the eggy bread with the caremelized bananas….

e3

 

Planning to have a glass of juice with your eggy bread?

I had my eggy toasts with a glass of Paperboat’s Aamras.Paper boat drinks boast on reliving the old memmories through their drinks.To say the truth , when I received my set of paperboat drinks …the packs where quite inviting in their colors and flavors.Being a mango lover my first choice was to try out Aamras .I was not quite dissappointed with my sip of Aamras ..boing …felt as if I had a slice of  juicy piece of  a super ripe mango ..yumm! Paperboat has some unique flavors of which they stand apart from other drinks.The flavors that I got to try out were Aamras, Aampanna , Jaljeera & Jamun .Aampanna did have that tangy sourness with the shot of cumin .Wasn’t quite fascinated by the tastes of Jal jeera and Jamun .The color of Jamun was quite appealing but my tastebuds couldn’t quite cope with the taste of it. My vote would aamras and aampanna when compared to the other two.Its a good innovation though that Paperboat has bought out some very unique tastes 🙂

 

 

blog12

Love Nutella…??? Get ready for ..Nutella Twists!!!

Baking, Breads, Snacks, veg | March 1, 2014 | By

n1

This weeks post is a special dedication to all those who love Nutella 😀 When I saw that the Nutella twists was the recipe chosen for last months Daring Bakers was thoroughly fascinated by this twisted beauty.Although it took off a few hours of my Saturday ..it was total bliss ..YuMM! 😀 The best part was having my sons ready to help me out in baking .My younger one was more keen in knowing if it was ready .Every five minutes he would be testing my patience ..asking if it was ready .He wanted to help me out in spreading out the Nutella on the layers…and guess what ….he had nutella all over his face.When I stared at him ..he gave me his angelic smile ..showing of his teeth all coated in chocolate..:PKids are kids ..hmm 😀

n2

Nutella Twists

1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)

Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer .Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a
soft dough . The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency .Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size . Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other. Divide the dough ball into 4 parts.Roll each part into a circle at least 20 cm (8 inch) in diameter.You can use a plate or any other round item as a template if you want your layers to be identical and uniform.Spread the Nutella (or similar filling) on the first layer.9. Place the second layer on top of the first and repeat . Top with the fourth layer, this time only brush it with butter. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge. I find that using a ruler to mark the dough makes the cuts easier and more uniform. Then divide each triangle into two (2) . That gives you a total of 16 triangles.13. Gently lift the triangles one at a time and twist them.The end result will look like this, repeat for the other dough ball. Brush the dough with egg wash replacement . Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle) . Bake for 5 minutes on very hot 500°F/240°C/gas mark 9, then lower the temperature to moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes (ovens do differ greatly, so the time may differ… what you want is to bake it until the under side is golden brown).If you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden on the top.I baked a few nutella filled buns too with my excess dough.

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So wishing all a happy baking :)!

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Vadai vadai ….Masala Vadai!

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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..

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

Nimi on Radio Mango

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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  …

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Woohoo..with Whoopie pies for DB!

Baking, cakes, cookies, flour, Snacks | December 31, 2013 | By

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December has been an awesome month for me with a rocking news that actually blew out my mind.Its my passion for Cooking that drove me into writing my book Lip Smacking Dishes of Kerala .I have put my heart and soul in the making of the book…giving life to every single page. Im so happy to share the news that my book is the Winner of THE BEST LOCAL CUISINE BOOK IN INDIA for the GOURMAND WORLD COOKBOOK AWARDS 2013 to be held at Beijing in May 2014 and is eligible to compete for THE BEST LOCAL CUISINE BOOK IN THE WORLD. A big thanks to all my friends and family for your support ,blessings and prayers…………………..

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This months challenge for the Daring Bakers was Whoopie pies.It was between a cake and cookie.It was fun baking as my assistant was actually my younger one.It was his choice that we bake Vanilla Whoopie pies.Heres the recipe……..

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Whoopie Pies

2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) granulated sugar
2 teaspoons (10 ml) vanilla
1 large egg
2/3 cup (160 ml) buttermilk
Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter,
granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat the oven to moderately hot 400°F/200°C/gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely

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Vanilla filling

Ingredients
1 cup (240 ml) (8 oz) (225 gm) granulated sugar
1/4 cup (60 ml) (1 oz) (30 gm) all-purpose (plain) flour
1 cup (240 ml) whole milk
1/4 cup (60 ml) heavy cream (about 35%)
1 cup (2 sticks) (8 oz) (225 gm) unsalted butter, cool but not cold, cut into ½-inch (15 mm) cubes
1 teaspoon (5 ml) pure vanilla extract

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. You can’t overbeat this mixture. Just let it go until it’s nice and smooth. Add the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the properconsistency.

My whoopies were quite big as my son was interested in scooping out..anyways he had his fun.Wishing all a wonderful baking ……

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Wishing all a Happy & Prosperous 2014 ! 🙂

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