Nimi's Culinary Ventures

Pepping Onam with the Parippu Payasam !

A harvest festival that is celebrated all over Kerala..a celebration that brings many hearts together .Its that time of the year again when the festive spirit is on. A festival that has no caste, creed or religion is Onam . A festival that is celebrated to welcome King Mahabali.Each day of Onam has its own significance.

My childhood memories take me to those joyful moments when I used to come to my ancestral home and get together with my cousins trying to pick flowers and decorate flower carpets. On the day of Thiruvonam is when the Sadya is laid out . But we all used to help out with the preps for the big day.

Payasam or the dessert is an inevitable part of the Sadya(the meal on the banana leaf). I am always a huge fan of the jaggery based puddings that is served after the meal. Thought of sharing a recipe that I learned from my mother. The traditional Parippu Payasam or Parippu Prathaman. This is basically made from the green gram split lentils or moong dal .

Parippu Payasam
3731 calories
458 g
131 g
216 g
18 g
162 g
1910 g
403 g
406 g
0 g
43 g
Nutrition Facts
Serving Size
1910g
Amount Per Serving
Calories 3731
Calories from Fat 1841
% Daily Value *
Total Fat 216g
333%
Saturated Fat 162g
811%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 30g
Cholesterol 131mg
44%
Sodium 403mg
17%
Total Carbohydrates 458g
153%
Dietary Fiber 3g
11%
Sugars 406g
Protein 18g
Vitamin A
31%
Vitamin C
29%
Calcium
21%
Iron
139%
* 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 Moong Dal
  2. ⅛ Cup of Sago (Sabudana)
  3. 2 Cups of Jaggery Syrup
  4. 2 Cups of Thin Coconut Milk
  5. 1 Cup of Thick Coconut Milk
  6. 2-3 Cardamom (Crushed)
  7. 4 TBSP of Ghee
  8. 3 Cups of Water
  9. ¼ Cup of Coconut Chips
  10. 1 TBSP of Raisins
Instructions
  1. Start by soaking moong dal for half an hour.
  2. Heat ghee in a pan.
  3. Fry the moong dal in the pan for 10 mins.
  4. Now, add water to the lentils.
  5. Cook until lentils are soft and add the jaggery syrup.
  6. Cook for some time till the mixture thickens.
  7. Next, add the thin coconut milk.
  8. Add the crushed cardamom and let the mixture simmer.
  9. Wash, boil and strain the sago (Sabudana)
  10. Add the sago to the pan and mix well.
  11. Simmer until mixture thickens.
  12. Next, add the thick coconut milk.
  13. Turn the flame off once the payasam starts simmering.
  14. Next, take ghee in a pan for tempering.
  15. Fry the coconut chips and add the raisins too.
  16. Once they start puffing, take them off the flame.
  17. Now, pour this on top of the payasam and mix well.
  18. Serve this warm !
beta
calories
3731
fat
216g
protein
18g
carbs
458g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Singing the traditional onam song ,

“Maveli Nadu Vaneedum Kaalam
Manusharellarum Onnupole
Amodhathode Vasikkum Kalam
Apathangarkkumottillathanum
Kallavum Illa Chathiyumilla
Ellolamilla Polivachanam

Kallapparayum Cherunazhiyum
Kallatharangal Mattonnumilla
Adhikal Vyadhikalonnumilla
Balamaranangal Kelppanilla

Maveli Nadu Vaneedum Kaalam
Manusharellarum Onnupole “

 

Wishing you all a wonderful Onam !!!!

World Wide Ebook giveaway & New year wishes!

 

                       This festive season with the start of the new year I am launching the ebooks of my award-winning cookbooks “Lip Smacking Dishes of Kerala” (3rd Best Local Cuisine book in the world for Gourmand awards 2013-14) and        “4 o’ clock temptations of Kerala” (Best Indian cookbook in the world for Gourmand Awards 2015-16). 

 

                       I will be giving away 10 ebooks ..make sure to grab your copies by entering the giveaway. If you would like to celebrate the regional flavor of Indian cooking through Kerala cuisine or would like to gift your friend or loved one…

Click here to enter the giveaway 

The results will be announced on the 2oth of January 2019

If you would like to get the paperback copies of the books, you can order them here

Wishing you all the very best!!

Let’s welcome the year which is fresh
Let’s welcome the year which is new,
Let’s cherish each moment it beholds,
Let’s celebrate this blissful new year.

Happy Vishu !!!

Uncategorized | April 15, 2015 | By

 

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Vishu is the start of the new year in Kerala..the festival of lights and fireworks. Vishu always strikes pictures of the vibrant yellow  Konna flowers (Cassia fistula) , the “Vishu kani ”  , Vishu kodi , the feast , the Vishu kaineettam …all floods in memories of childhood days..

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Wishing  all a happy and prosperous year with love, peace, hope and joy for the year ahead.

                                                                   Happy Vishu !!!!

 

Happy Vishu !

Uncategorized | April 15, 2014 | By

 

Nimis-Clicks

Vishu is celebrated with much vigour and pomp in all parts of Kerala.The festival a concoction of light , firecrackers, the traditional Vishu kaineetam(giving money ) , Vishukodi(buying of new clothes) and last but not the least the Sadhya(the feast on banana leaf)..Its the start of a new year, new beginning..

Wishing all the readers of NCV..a Happy & Prosperous Vishu!

 

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..

nimi

 

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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Book your copies!

Uncategorized | May 13, 2013 | By

My new book is a revised edition of my earlier book…with new recipes.This is a paperback book with 60 recipes with full color photographs..a must have for a person craving for Kerala food..


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874589CB9D8A67F8CEBF7F3596BD53E2

A cake to kick start the new year!

Uncategorized | January 4, 2011 | By

Hii…
Hope u all rocked this years New year celebrations!
This cake was for the our family get together.The kids had a blast …

The white snow cake was chocolate devil cake with marshmallow frosting.Thanks to Lidia for the lovely codettes..they really matched my snowmen..:D The santa cake was yellow butter cake with chocolate frosting.

On New year eve everyone was waiting for the clock to tick 12.00..guess what happened..there came the power cut…we were all celebrating the minute in candlelight with the mosquito choir in the back drop..:P
The best part was after cutting the cake..the kids were busy gobbling the figures…

Christmas n Cakes!

Uncategorized | December 25, 2010 | By

Wish you all A Merry Christmas,
May the Joys of the season
Fill your heart with goodwill and cheer.
May the chimes of Christmas glory
Add up more shine and spread
Smiles across the miles,
To-day & In the New Year
.
Merry to all of u out there…bet everyone of you are enjoying your Christmas.After Dum Aloo there where other recipes that I had to post..but thought I’ll set this post aside for the cake orders that I did for this Christmas.My sons were really enjoying their winter holidays with cakes.The Christmas father on top of our tree was a  small paper  craft of my son…(It was a cut and paste activity in a Children’s magazine).
  
The cake above was iced with special choco chunk icing and the cake was yellow butter cake.All models on the cake were edible and made from sugar craft.
The above cake was  for a person who had a craze for cars.This cake had strawberry filled icing in the center and the cake was yellow butter cake.The outer part of the cake was coated with choco chunk icing.Both my boys were quite excited with the car..and both wanted to be photographed with the cake…:D
The funniest part was the idea that my younger one gave me..”Amma..we’ll give the cake to the uncle and then lets go to his house to cut the cake…then I can play with the car topper :)..”
Hmm..not a bad idea Right? 😀
Wishing you all an advanced Happy New Year!

FOOD BUZZ AT MONSOON MAZAA!

Uncategorized | July 9, 2010 | By

On the 30th of last month I had yet another wonderful experience with the HRS team!I was invited to put up a food stall for the classes VI to XII.The best part of the whole show was that this was a fundraiser for arranging scholarship for the kids.

Black forest Gateau

The foodies on my food stall were..Black Forest Gateau,Ice cone surprises,Rainbow cake,Avocado banana smoothie,Chicken Pathiri ,Tapioca n Fish cutlets and Velvet cupcakes with butter icing..

It was a lovely day that I spend with the wonderful kids.With the kids in action ,I really missed my school days.The staff of Hrs also had a wonderful array of games and food stalls!

Cooking with Tiny Tots!

Uncategorized | June 10, 2010 | By

       For me the 8th of June was a profound day that unfolded an enchanting experience with the kids of  The High range School ,Munnar.I must say I was a bit nervous on how I was to share my culinary skills with the kindergarten kiddos.
       The faculty of HRS gave me a warm welcome..in words it was splendid!As my workshop students were kg students I made a colorful cake for them to inaugrate the workshop “Kids delight time 2010”.

The recipes popped up for the visual  interactive treat were Homemade Peanut Butter , Mini Milk Buns and Cut out Cookies.
The happy cooking pouches

Special thanks goes to Santosh Sir,Sheila ma’m ,Flory ma’m and Usha Rani ma’m for their heartfelt support.

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