Nimi's Culinary Ventures

Olive fever with Olive Bread!

Baking, flour, Snacks, veg | August 13, 2013 | By

o1

As a child , I used to crave a lot on Meditteranian Cuisine and olives would be my best mates.I remember the transparent bags of olives that my mom used to pop out of her kitchen when shes all set to serve the salads for dinner.The small oval fruit is widely cultivated in the Meditteranian region and is prime source of olive oil.

After coming to Kerala ..it was hard to get olives….now you get almost all the imported stuff here too.The recipe that I am posting out here is one that I got hold off during my visit to Bangalore .It was featured in a magazine.The best part of the recipe was my craze to use olives after a long time ūüėõ

New folder (2)3

 

Olive Bread

650g of flour

2tsp of salt

4tsp of dry yeast

300ml of water

75ml of olive oil

200 gms of black olives pitted & chopped

1 big onion chopped

1 small bunch of parsley washed and chopped

Mix flour, salt ,water and yeast to make a soft dough.Mix together olive oil, onion, olives and  parsley in a bowl.Knead this into the soft dough and keep it for fermentation for about 15 minutes.After 15 minutes tear the dough 4 portions.Shape into ovals and slash the top of each on a greased tray , cover with a wet muslin cloth and leave it for proving for about 1 1/2 hour. Preheat oven at 220 degree Celsius.Once fermented , line the dough on a greased baking tray and bake for about 20 minutes or till the crust becomes golden brown.

874589CB9D8A67F8CEBF7F3596BD53E2

 

 

 

Magic with leftover Idlis-Idli Uppuma!

i2

Snacks are a must o must here at home and I’m always on the lookout for something that can be prepared in minutes.When it’s idlis for breakfast,I do a makeover with it so that I get a snack to feed my kids at four. Here.s the recipe for Idli uppuma…

i1

 

 

Idli Uppuma

4-5 idlis cut in to small pieces
1 tsp of mustard seeds
1/2 tsp of urad dal split
3 green chillies chopped
1 small piece of ginger chopped
2 dry red chillies broken into pieces
2tsp of oil
1/2 cup of curd
Salt to taste
Curry leaves

i3

Heat oil in a pan ,pop mustard seeds,fry urad dal,dry red chillies,ginger and green chillies .Add chopped onions and sauté till translucent.Pour in curd,add in idlis ,curry leaves,salt to taste and curry leaves.Turn off the heat and serve hot. You can mash the idlis  if you want for a  crumbled texture.

New folder (2)2

874589CB9D8A67F8CEBF7F3596BD53E2

A .com munching on Empanadas ;)!

Baking, Breads, flour, Non-veg, Snacks | November 12, 2012 | By

I have been working on posting on my .com for the past days.This post for basically to be put up on my blog but it lagged from all the way from September to November.As its said that ‘better late than never’..heres my post on Emapanada Gallegas.

Empanada is a basically stuffed bread that’ s been baked or fried out .The roots of Empanadas lie in Spain & Portugal…though there are many variations in many countries.This post is dedicated to the DB challenge for September.Thanks to Patri for the awesome recipe.:)

Empanada Gallega

For the crust:

Ingredients

5-1/3 cups  bread flour
2 cups ¬†of lukewarm water (about 85¬įF/30¬ļC), approximately
1 tablespoon fresh yeast
2 teaspoons  salt
4 tablespoons  oil
1 large egg, for egg wash

Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers.In a small bowl, mix the water and the salt.Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a messy ball of dough.On a clean counter top, knead the dough for approximately 10 minutes.Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, drought-free place for approximately 40 to 50 minutes.Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make.

For the filling:

3 medium sized Onions chopped

1 tbsp of ginger & Garlic chopped

5 green chillies finely chopped

2 cup of cooked shredded chicken

1/2 tsp turmeric powder

2 tsps of black pepper powder

1 tsp garam masala powder

curry leaves chopped

coriander leaves chopped

In a pan pour about 2 tbsps of oil,saute the ginger & garlic with the chopped onions till translucent.Add in the green chillies,and stir for a few minutes.Now add in the powders& chicken .drizzle oil on the sides of the pan stir fry the chicken mix with salt.Add 1/2 tsp of garam masala, coriander & curry leaves  before turning of the flame.

Assembling

If you haven‚Äôt used wax paper, either lightly flour or line with wax paper your pan or tray.Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.Place the filling, making sure it is cold and that all the base is covered. Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as ‚Äúdry‚ÄĚ as possible.Start preheating your oven to moderate 350¬įF/180¬ļC/gas mark 4.Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this ‚Äútop‚ÄĚ dough needs to be smaller around than the bottom, as it only needs to cover the filling.If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in,¬†that way you end up with a rope-like border.When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it‚Äôs baking without breaking the cover.Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash.¬†Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.

 

I made different shapes of empanadas..and loved simply baking them..Hope u too enjoy this Empanada Ride!

Nutty Pancakes and spicy chutney!

There’s been quite a lot of happenings in my life for the past months..that I am not able to update my blog regularly.I have joined at my son’s school as a Culinary teacher for the High Schoolers¬†.Its been quite fun being with my kids even at school ūüėČ In addition to my school work, my ¬†Lip Smacking Classes ¬†on Kerala Cooking ¬†are in full progress on weekdays.
A perfectly new environment..its been quite challenging to bring my horses on the right road.. trying to bring a balance at home and work.There was a Salad making competition at school which was between the 11th and 12th grades.The ideas that the kids came up was indeed a feast to the eyes.I am planning to post some of their recipes in my next post.So wait and watch out.:)
Today’s post is dedicated to my wonderful Culinary students of HRS.This was one of their nutty and spicy treats!

Peanut & Potato Pancakes with Coriander Chutney 

For the Pancakes

4tbsp of rice flour
2 small potatoes peeled and grated
1 big onion chopped
2 tbsps of roasted peanuts
salt to taste

Combine  all the ingredients with  about 3-4 tbsp of water in a bowl and mix well to make a dough.Divide into equal portioned balls.Heat a tawa.Smear oil on ur palms ,flatten the balls into thin circles and  cook on both sides on the tawa by drizzling  little oil .

For the Coriander Chutney

2 cups of coriander leaves chopped
1 cup grated coconut
4 green chillies
2-3 shallots
juice of 1 lemon
salt to taste

Combine all ingredients except for the lemon juice and grind into a smooth paste in a blender using very little water.Mix in the lemon juice,refrigerate and use with the pancakes.

The Monsoons have started in Munnar..enjoy the rain with hot pancakes and chutney!

Oats and Coconut cookies to sweeten a happy moment!

I have been trying to update my food court since last month and the moment to write out came today.It was a total hectic month with my kids down with sickness and the happy moment was a write up  on me in a magazine called FWD LIFE(march 2012 issue).Heres the link to the online issue of the magazine(page 58)http://www.fwdlife.in/emagazine/march2012.html

To celebrate this how about a cookie recipe?Its a very rich  Oats and Coconut  cookie recipe for my foodies to munch on..:D
Coconut and Oats Cookies
 
2 cups of all purpose flour
1 cup of dessicated coconut
1 cup of Cornflakes
2 cups of oats
780gms of sugar
1/2 kg of margarine
50 ml of honey
100ml milk(hot)
20g baking soda
3g baking powder
1 1/2 tsp of vanill aesssence
25g of glucose powder
25g of milk powder
1/2 cup of broken cashew nuts
Preheat oven to 170degree Celsius.
Mix all the dry ingredients in a bowl and mix together.
In an other bowl mix margarine, sugar,honey till well blended.
Stir baking soda into the hot milk and blend it with the  margarine mix.Fold in the
dry ingredients  and make small balls.
Place them on  a baking tray and bake for about 25 minutes.
Let them cool and store in an airtight container.
Munch on your healthy cookies!

Kappa Varuthathu /Tapioca Chips with shots of Onam!

maveli nadu vaneedum kalam,manusharellarum onnupole
amodhathode vasikkum kalam
apathangarkkumottillathanum
kallavum illa chathiyumilla
ellolamilla polivachanam
kallapparayum cherunazhiyum
kallatharangal mattonnumilla
adhikal vyadhikalonnumilla
balamaranangal kelppanilla”

Translation : “When Maveli, our King, ruled the land,
All the people were equal.
And people were joyful and merry;
They were all free from harm.
There was neither anxiety nor sickness,
Deaths of children were unheard of,
There were no lies,
There was neither theft nor deceit,
And no one was false in speech either.
Measures and weights were right;
No one cheated or wronged his neighbor.
When Maveli, our King, ruled the land,

All the people formed one casteless races”
(This song is one song that is sung over Onam)

I’m back after all the Onam celebrations in our family .It was indeed an eventful Onam this ¬†year with our family gettogether.The kids were all having their piece of blast.Onam is a festival celebrated in Kerala with great pomp and food has great role to play with the traditional Sadhya and payasams..I have for all my friends my clicky Onam!;)
The recipe that I have in store for you are for homely crispy Tapioca chips..

Tapioca Chips/Kappa Varuthathu
Tapioca -2
1/4 cup of water
4-5 tsps of salt
1 tsp of Kashmiri chilli powder(optional for making spicy chips)
Oil for frying
Peel off the outer brown layers of the tapioca and thinly slice the tapioca chips on a slicer.In a glass stir in the salt and chilly powder to the 1/4 cup of water to make a salty solution.
Heat oil in a wok.Pop in the sliced tapioca and when slightly brown on the edges, pour 2tbsps of salt solution(make sure to keep ¬†a distance from the oil as it will splutter badly).When the sound subsides a little laddle out the tapioca chips from the wok.Drain it on to paper towels to remove the excess oil.Crrunchy crunch them on with ur evening tea ūüôā

The pookalam that we put up this year was a kathakali face and here’s my clicky Onam for all my food buddies out there!

Fishy ..Fish Samosas

I have been quite busy for the past two weeks with my younger one having one of those nasty viral fever.He’s recovering slowly .Its today that I sat back to type out one of my best recipes.This is one of my best and I should say that I have quite a lot fans here for this one.Here in Munnar now the Afternoon rains or should I say the evening rains have started..and theres the beautiful Misty ¬†misty hills…:)Everything so green so bliss…:)
And guys don’t forget about the giveaway I have for you guys..only 3 more days to go!



Fish Samosas


For the filling
1/2kg King fish
4 green chillies chopped
1 medium piece ginger chopped
8garlic cloves chopped
3 large onions chopped
1/2 tsp turmeric powder
2tsp black pepper powder
1tsp garam masala powder
2 potatoes pressure cooked and mashed
curry leaves
salt to taste
For the crust
2 cups of Wheat flour
1tbsp ghee
salt to taste
Oil for frying

Make a soft dough with wheat flour,ghee and salt by adequate amount of water.
Pressure cook the king fish with 1/2 tsp turmeric powder and salt.Debone the fish and slightly pulse it in a blender.Heat 3 tbsp of oil in a wok/kadai add in the chopped garlic ,ginger and green chillies and fry.When the color starts changing add in the chopped onions and saute till translucent.Now add the turmeric powder and pepper powder and saute till an aroma comes.Add in the pulsed fish and blend in with the masala.Now mix the mashed potatoes into the fish masala.Sprinkle garam masala powder and garnish with chopped curry leaves.Mix well till well incorporated.If you feel the spice is not enough add a little more of pepper powder and remove from heat.
While the masala is cooling down ,make lemon sized balls of the wheat dough.Heat a frying pan on low flame.Roll out balls into discs and cut them into half.Slightly cook  both sides of the cut dough pieces.Take care not to over cook.Take one piece in hand and fold both ends inwards as shown in the picture.This makes a pouch.You can stick the ends one on the other with plain water.Stuff the pouch with the fish filling and seal the samosa pouch by folding the lower side inwards and sticking the upper end with water.Pinch the corners of the samosa and now they are ready to be fried out.

Heat oil for frying in a wok and drop in the samosas.Fry them till they are golden brown and drain out the oil on a tissue paper.Crispy Fish Samosas are ready to be munched ūüėõ
I’m sending this recipe to

Mini Aloo Bondas for the monsoon!

The rains have started pouring out here..June and July being the monsoon months in Munnar. I really hate goin out when there are showers in Munnar. Some hot chocolate for the kids and tea for us are the best opted drinks with snacks..
The recipe that I have shared here are the ones that comes out from my Mom’s diary of recipes.This spicy ¬†Potato snack is one of my Monsoon favs!

Mini Aloo Bondas 


For the filling
4-5 potatoes pressure cooked and mashed
5-6 green chillies finely chopped
a small piece of ginger finely chopped
4 cloves of garlic finely chopped
3 large onions chopped
cilantro chopped
1 tsp mustard seeds
1/4 tsp red chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
a pinch of asafoetida powder
1 tsp lemon juice
salt to taste

For the batter
1 1/2 cup of gram flour
2 tbsp of rice flour
1 tsp red chilli powder
1/2 tsp baking soda
Water
salt to taste

Oil for frying

Heat 1tbsp oil in a pan.Pop the mustard seeds and add the asafoetida powder and stir.Add in the chopped large onions,green chillies,ginger and garlic and saute till the onions turn translucent.Add in the turmeric powder,chilli powder and garam masala .Stir and add in the mashed potatoes.Mix well with the required amount of salt and chopped cilantro till well incorporated and keep it aside.Add in the lemon juice and mix.

While the filling cools, mix all the ingridients required for the batter in a bowl.Slowly pour in water to make a batter of thick consistency .Make lemon sized balls of the filling.Dip the balls in the batter and deep fry them in oil.
Your Potato balls are ready to be served with ketchup.! ūüôā

Luv u..Brownies!

¬†I bet there might be very few who might not crave for brownies.Me and my choco freak kiddos are all huge fans of the brownie family.This is one recipe that never fails to pop in my kitchen ….at least once in a week.When I’m short of lava cakes ..I make these brownies in my microwave..Spoon it into a bowl with a scoop of vanilla¬†ice cream…yummmmm..Chocolate Bliss!

Now I’m gonna stop droolin..and here’s the recipe

Brownies


1stick of butter(unsalted)
2 squares of unsweetened chocolate
1/2 tsp baking powder
3/4 cup all purpose flour
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 degree Fahrenheit.Line a square baking pan with aluminium foil(make  sure that at least 1 inch of the foil is overhanging the top of the pan.).Double boil chocolate and butter whisking occasionally until both are completely melted.Keep it aside to cool.
Combine all dry ingredients in  a small mixing bowl.Whisk together sugar and eggs and mix in the choco butter mix along with the vanilla essence.Mix in the dry ingredients with a wooden spoon.Pour batter into prepared pan and bake them until they are just set in the center.
Bake them for about 30 minutes and cool them on  a wire rack.Flip the brownies on to a cutting board and separate the foil.Cut them into square..these can be stored in an airtight container for about 3 days.

The rest is all Chocolatey!:P

Khara Biscuits for ICC!

I’m so happy that Srivalli chose Khara biscuits of Iyengar bakery(Karnataka special) as this months ICC.If you are looking for something to munch of ¬†with a hot cup of tea when its raining..this biscuit is perfect with the spice of chillies and the aroma of cilantro.The best part is that these cookies can be stored in airtight containers for about 4 days.

My husband was quite addicted to these biscuits..guess its bcz he craves masala biscuits…:)

Here’s the recipe
Iyengar bakery Khara biscuit


2 cups of all purpose flour
1/3 cup softened butter
5-6 green chilies chopped
4 tsp sugar
1tsp salt
coriander leaves/cilantro a few twigs chopped
2-3 tbsp yogurt(i used 4 tbsp yogurt)

Preheat oven to 160 degree
Prepare the baking tray with an aluminium foil sheet smeared by a few drops of vegetable oil/cooking spray.
Whisk the flour and salt together in a bowl.
In an other bowl beat the sugar and butter till creamy.Now add in the yogurt.
Mix in the flour(you will have to use your hands ) and incorporate well to make a dough.
Do not use too much of pressure.
Roll the dough into 1/4 inch thickness and cut out round shapes with a cookie cutter.
Line them in the prepared tray and bake for about 18-20 minutes.
If you want more crispier biscuits you can bake for a few for minutes.
Cool them on a wire rack and transfer into airtight containers.

Happy Munchhing..!