Nimi's Culinary Ventures

Nutty nutty ….Coconutty !!!!

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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

 

 

 

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

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 😉 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!