Nimi's Culinary Ventures

Monsoons and Aloo tikkis !

Growing your own vegetables for your daily needs makes food so much tastier. Organic farming is so much into these days. Making use the soil to grow your own vegetables and fruits make cooking much more divine. Born and raised in Abu Dhabi, living a city life, I haven’t actually had a great exposure to farming or growing food during my childhood days. The vacation visits to Kerala to my parent’s ancestral homes always excited me so much. I really awed the moment s when the whole family gets together spending time chatting, cooking, eating …It was a real fun to do things that you were not used to doing. Going fishing in ponds, picking fresh veggies, helping my mother and grandmother in cooking. There’s a flush of memories that flow in when I look back.

After marriage, now a mother to two boys and living in Kerala … I also want to instill in my kids the value of growing their own food.  I have a small backyard to the house where I live and every season it’s a different set of veggies that are grown.A few months back I had asked one of our staffs to buy a batch of potatoes for home and the person wasn’t very good at picking up the right potatoes and I ended up having slightly sprouted ones. In two days’ time I had to travel to my in-laws home for family reasons and by the time I was back in my kitchen, it was pretty much all sprouted up. They were all cut up and shoved into the soil. Last week as my husband and kids were plucking some fresh tomatoes from our backyard, I noticed the potato plant and pulled out one to find the potatoes were all ready to be taken out of the soil. We got about 2-3 kilos of potatoes which pretty much a good amount to use up for our home cooking. And yesterday I used some of those to make some really crispy “Aloo tikkis” for my children as a snack for tea time. The rains have started off pretty quick this year round….So it’s pretty much very satisfying to have some hot snacks with chai.

 

Aloo tikkis
85 calories
16 g
0 g
2 g
4 g
0 g
167 g
170 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
167g
Amount Per Serving
Calories 85
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
11%
Sugars 8g
Protein 4g
Vitamin A
44%
Vitamin C
640%
Calcium
4%
Iron
17%
* 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. 3-4 medium sized potatoes boiled and peeled and mashed
  2. 3-4 green chillies chopped
  3. ½ tsp of cumin seeds
  4. ½-1tsp of chilli powder (u can vary it according to your spice preference)
  5. ½ tsp of turmeric powder
  6. 2 tsps of coriander leaves chopped
  7. ¼ tsp of dry mango powder or ½ tsp of lemon juice
  8. 2 tbsps of rice flour
  9. Salt to taste
  10. Oil for frying
Instructions
  1. In a bowl mix in potatoes, green chillies ,cumin seeds, chilli powder , turmeric powder , coriander leaves , rice flour ,lemon juice or dry mango powder and salt . Pinch golf ball sized small portions, roll and flatten to make patties .Once shaped in to patties, heat oil in a wok and deep fry them till they are golden brown in color. Serve with green chutneys
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calories
85
fat
2g
protein
4g
carbs
16g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Green chutney
84 calories
18 g
0 g
1 g
5 g
0 g
198 g
194 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
198g
Amount Per Serving
Calories 84
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 194mg
8%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
31%
Sugars 5g
Protein 5g
Vitamin A
106%
Vitamin C
390%
Calcium
21%
Iron
67%
* 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 fresh mint leaves
  2. 1/2 cup of fresh coriander leaves
  3. 2 green chillies
  4. 1 clove of garlic
  5. 1/4 inch piece of ginger
  6. 1 teaspoon of lime juice
  7. 1/2 cup of yoghurt
  8. salt to taste
Instructions
  1. Grind mint leaves , coriander leaves , garlic , ginger and lime juice into smooth paste in a blender.Mix in the yoghurt and salt .Serve it with the aloo tikkis !
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calories
84
fat
1g
protein
5g
carbs
18g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Koki- The Sindhi bread & my food journey !!

India being a country with remarkable diversity has always been the abode to a rich culinary heritage .As a child I always fancied our motherland not sure if it was of me being born and brought up outside India . The vacations were always days that I would wait for our trips to India . Indian cuisine in itself is so vast that you can never get tired exploring .The huge regional diversities from states , to borders to homes is just unbelievable .

With this new post I would also like to share the officially launch my you tube channel “Nimi’s Recipes “.This is an attempt to give a breath of life to some of the recipes that I have loved trying ..Hoping to have your support !!

The recipe that I wanted to introduce today is a Sindhi bread -“Koki”. This Sindhi breakfast is a really good combination with green chutney .

Koki Roti
2605 calories
532 g
0 g
26 g
68 g
3 g
1561 g
208 g
100 g
0 g
16 g
Nutrition Facts
Serving Size
1561g
Amount Per Serving
Calories 2605
Calories from Fat 226
% Daily Value *
Total Fat 26g
40%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 208mg
9%
Total Carbohydrates 532g
177%
Dietary Fiber 44g
176%
Sugars 100g
Protein 68g
Vitamin A
47%
Vitamin C
862%
Calcium
23%
Iron
58%
* 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 cups whole wheat flour
  2. 2 large onions chopped
  3. 4 green chilies chopped
  4. 3 tbsp fresh coriander leaves finely chopped
  5. 2 tsps cumin seeds
  6. 2 tsps pomegranate seeds
  7. Salt to taste
  8. Oil for shallow frying
Instructions
  1. In a bowl mix all ingredients except for oil and add water to knead it into a firm dough .Cover the bwl and set aside for about 10-15 minutes .
  2. Divide the prepared dough into small balls and shape into thick flat patty .Place patties on a warm griddle and roast both sides on a very low heat .Roll these patties into slightly thick round discs and shallow fry in oil , turning to cook both sides.Serve the koki roti with green chutney .
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calories
2605
fat
26g
protein
68g
carbs
532g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Broccoli Rotis

The best part of staying in Munnar is to get hold of the local fresh veggies . Broccoli is one such veggie that I love to cook with .Soups and salads were my first preferences when I started to cook with them .But it wasnt a big hit with my kids as they rarely fancied them on their plates . Being a mother my first priority has always been to find out ways to include them in the daily diet .The fun part of cooking is to keep innovating recipes .That’s one way that I came up with the Broccoli Rotis which is now a fave with my young one .”Amma , you know these green rotis are much better if you add extra ghee to them …well thats how I want them !” my younger one chuckles and adds on, “But u dont have to add more ghee to my brothers rotis….” with a naughty smile. Hmm ….that was short ignite to the reason for a  new fight that started off in a matter of minutes..

 

I have started posting video recipes on my youtube channel..If you would like to have a look at the video tutorial .You can subscribe

Broccoli Rotis
1326 calories
221 g
11 g
35 g
33 g
5 g
878 g
362 g
14 g
0 g
28 g
Nutrition Facts
Serving Size
878g
Amount Per Serving
Calories 1326
Calories from Fat 311
% Daily Value *
Total Fat 35g
54%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 11mg
4%
Sodium 362mg
15%
Total Carbohydrates 221g
74%
Dietary Fiber 11g
44%
Sugars 14g
Protein 33g
Vitamin A
90%
Vitamin C
779%
Calcium
14%
Iron
32%
* 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 Filling
  2. 2 tbsp of oil
  3. 1 onion finely chopped
  4. 3-4 green chillies chopped
  5. 7-8 Broccoli florets
  6. Salt to taste
  7. 1/2 tsp of dry mango powder
  8. 1 tsp f garam masala
  9. For the dough
  10. 2 cups of wheat flour
  11. 1 tsp of ghee
  12. Salt to taste
  13. water as required to knead
  14. Ghee to panfry the rotis
Instructions
  1. Mince the broccoli in a blender or food processor .
  2. Heat oil in a pan , saute onions and add in green chillies .
  3. Once the onions are translucent add the minced broccoli .Stir add water and salt .Cover & cook till the the water has totally evaporated .Keep aside .
  4. In a bowl mix wheat flour , salt and ghee .Pour in the required amount of water and knead the mix into a dough .Leave it to rest for about 10 minutes . Now pinch and roll balls out of the dough , flatten them , dust them with wheat flour .Dusting with flour stops it from sticking a lot to the rolling pin .
  5. Roll them thin .spoon some of the broccoli mix and fold from all the four sides into a square.Dust again with wheat flour and roll them out thin .
  6. Pan fry the rotis on both sides on a flat pan with ghee.
  7. Serve rotis with pickles, raita or curries.
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calories
1326
fat
35g
protein
33g
carbs
221g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Festive vibes , Buchmesse & Bread pudding !

Baking, Desserts, flour, Sweets | December 29, 2016 | By


    Its been a few months of happenings all through .In October at last I happened to be at Frankfurt World bookfair representing my cookbooks at the Worlds Largest Book Fair representing India.With all the set of mishaps with last year Frankfurt fair  it was quite nerve wracking till I got my visa.To be at the Frankfurt fair was a big moment and meeting up with some of the most wonderful people was even the most memmorable moment.Catching up with most of the cookbook authors after the awards in May was even more exciting .My kiddos were’nt quite happy of me travelling without them …well I truly missed them ..I just couldn’t help myself from from laughing when they used to call me up and complaint about each other ..on Skype! Gosh ! My pranksters !!!

Back from Frankfurt and it was a whirlwind of happenings .. with my fathers accident ..and a few weeks later my uncle passed away ..it was a quite a bit of shock ..my father is still in the process of recovering ..and I really hope to have him all healthy …In the midst of all this I was  featured on the cover of a leading magazine in Kerala , “Karshakasree”

Now on to the recipe of the  Italian Bread Pudding .I just love this super quick pudding …

Italian Bread Pudding
1828 calories
206 g
367 g
109 g
18 g
67 g
921 g
661 g
132 g
0 g
36 g
Nutrition Facts
Serving Size
921g
Amount Per Serving
Calories 1828
Calories from Fat 961
% Daily Value *
Total Fat 109g
168%
Saturated Fat 67g
334%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 367mg
122%
Sodium 661mg
28%
Total Carbohydrates 206g
69%
Dietary Fiber 13g
52%
Sugars 132g
Protein 18g
Vitamin A
73%
Vitamin C
59%
Calcium
55%
Iron
26%
* 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. 1tbsp of butter
  2. 2 apples , peeled , cored and sliced in to rings
  3. 85g granulated sugar
  4. 2tbsp of apple juice
  5. 4 thick slices of bread with the crusts removed
  6. 300ml of fresh cream
  7. 2eggs beaten
  8. Rind of 1 orange , cut into short thin sticks
Instructions
  1. Lightly grease a 1.2 litre deep casserole with butter .
  2. Arrange the apple rings in the bottom of the dish .Sprinkle half of the sugar over the apples.Pour the juice over the apples.Add the bread slices , pushing them down with your hands to flatten them slightly .
  3. In a bowl mix the left over sugar with the orange rind and cream .Pour the mixture over the bread .Set aside to soak for about 30minutes .Preheat oven at 180degree celsius and bake for about 25-30 minutes until golden and set .Remove from oven , set aside to cool slightly and serve warm .
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calories
1828
fat
109g
protein
18g
carbs
206g
more
Nimi's Culinary Ventures http://nimisrecipes.com/

Spicin up the win of “4 o’ clock temptations of Kerala “

Happiness lies in the joy of achievement and the thrill of creative effort.

                                                                                                                       Franklin D. Roosevelt 

Nimi

     Indeed the thrill and joy of achievement is just unexplainable. Last year in the month of July when I was at my parents place for the monsoon break from school , I least expected the outcome of my long awaited cookbook  “4 o’ clock temptations of Kerala” .I have had the craziest as well as the most unexpected  circumstances when I look back .I lost the data of my book thrice and then send it for print .Things were totally haywire with my harddisk broken , my laptops display dead and so on ….it was just never ending and I had time constraints as I was to exhibit my books at the Frankfurt World Book fair …When the book print was all sorted just two days before my flight I am informed that my visa got rejected ..It was totally devastating  🙁 ..to top all these my son was down with pneumonia .I tried my level best ..but unfortunately I couldnt make it to Frankfurt .The books were exhibited there as my brother was there for the event ..but it took me months to recover from the mishaps .

Whatever happened, happened for good.
Whatever is happening, is happening for good.
Whatever will happen, that will be for good as well. –

                                                                                  Bhagvad Gita 

   Its taken me a very long time to share with all of you the news of my book , but as its told better late than never ..so I am very  happy , excited, thrilled, ..you can take up all the synonyms that can go with it ….to share with you all tht my cookbook , “4 o’ clock temptations of Kerala ” which is on the snacks of Kerala cuisine has won “Best Indian cookbook in the world ” for the Gourmand world cookbook awards 2015-16  from 209 countries representing India .I seriously had no words to say on stage… when I was called up I was in all tears ….

Nimi1

   Its great to win the Gourmand awards the second time and experience the whole event  .Earlier it was for my cookbook “Lip smacking Dishes of Kerala” which won the 3rd Best Local Cuisine book in the world for 2013-14 at the Gourmand World cookbook awards from 187 countries representing India , held at Beijing , China .

Now to spice up all this news I have a recipe for a pickle that I made from the garden fresh cherry tomatoes…

p1

Cherry tomato pickle
480 calories
34 g
0 g
39 g
8 g
3 g
437 g
441 g
16 g
0 g
34 g
Nutrition Facts
Serving Size
437g
Amount Per Serving
Calories 480
Calories from Fat 343
% Daily Value *
Total Fat 39g
60%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 0mg
0%
Sodium 441mg
18%
Total Carbohydrates 34g
11%
Dietary Fiber 11g
46%
Sugars 16g
Protein 8g
Vitamin A
163%
Vitamin C
513%
Calcium
11%
Iron
35%
* 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. 1/4kg cherry tomatoes
  2. 2tbsp of kashmiri chilli powder
  3. 1/2 tsp of turmeric powder
  4. 2-3 green chillies chopped
  5. 1 small piece of ginger finely chopped
  6. 1 tsp of mustard seeds
  7. 1/2 tsp of fenugreek seeds
  8. 1/4 tsp of asafoetida powder
  9. 2-3 tbsp of oil
  10. 1/2 tsp of sugar
  11. 1 tbsp of vinegar
  12. salt to taste
  13. 2-3 sprigs of curry leaves
Instructions
  1. Heat a pan , add oil and fry the tomatoes till they shrink in size and seperate.In the remaining oil , pop mustard seeds, add fenugreek , ginger, green chillies and stir fry them for a minute or two on med flame .Lower the flame and stir in the turmeric and kashmiri chilli powder .Once the oil starts seperating add in the vinegar .I added a little extra vinegar so that i can cook the the sauce a bit more .You can also add water but that at times accelarates mould growth in the pickle .
  2. Now mix in the fried tomatoes , add sugar , asafoetida , salt and curry leaves .Turn off the flame and let it cool before you bottle them .
  3. Enjoy these pickles with rice or rotis ...
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calories
480
fat
39g
protein
8g
carbs
34g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
pickle1

A few months back when Facebook team contacted me to do a video on my journey from a homemaker to an entrepreneur I had no clue of what to expect .My latest cookbook “4 o’ clock temptations of Kerala ” won the “Best Indian cuisine book in the world” for the Gourmand world cookbook awards 2015-16.A few weeks back I received  an email from Facebook India with the statistics of the reach…”The video had reached 600,000 people across India! The video itself has been viewed 300,000 times ”
I whole heartedly thank all the wonderful people who had viewed,supported,encouraged ,shared and liked the video .Kudos to YourStory for the wonderful video 🙂

Watch how Nimi Sunilkumar's Cooking School used Facebook to spread awareness of her cooking classes and grow her business.

Posted by Facebook on Wednesday, April 13, 2016

Greg Grano and Sarah Sellman two wonderful filmmakers from SanFrancisco did a portfolio on me for the website Hooplaha-Only good news  ..it was just magic as the video is very close to my heart ..

Its crazy when I look back and see how my passion for food has created magic …the magic of following my heart!!!

hindu 8th july 13482981_1137577496294180_2141203089849154584_o

 

The Impeccable crave for Caramel Custard :)

Baking, Desserts, Sweets | March 27, 2016 | By

c1

A spin of the time wheel and back to being a child …..gosh wish that happened !!!When you are a child all you wish is to be a grown up and you get to do things that you want to do and when you are grown up you are more bounded with all the worldly expectations that you least expected …well that’s life !!!

The school has closed down for a ten day break and I am at my home (hehe..of course my parents’ home ).For the past few months it’s been a suffocating schedule that I have been hooked up to with my younger one being a bit sick .There’s loads of news that has yet to be shared..a few are waiting to be yet unfolded.

c2

Today’s post is one that I have always longed to post …Baked Caramel custard!

Caramel Custard
3924 calories
377 g
1737 g
239 g
81 g
142 g
1505 g
1156 g
363 g
0 g
84 g
Nutrition Facts
Serving Size
1505g
Amount Per Serving
Calories 3924
Calories from Fat 2110
% Daily Value *
Total Fat 239g
368%
Saturated Fat 142g
711%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 71g
Cholesterol 1737mg
579%
Sodium 1156mg
48%
Total Carbohydrates 377g
126%
Dietary Fiber 0g
0%
Sugars 363g
Protein 81g
Vitamin A
197%
Vitamin C
23%
Calcium
187%
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. 2/3 cup sugar
  2. 1 can condensed milk
  3. 2 cups of heavy cream
  4. 2 tsps of cornflour
  5. 1 tsp of vanilla extract
  6. 5 eggs
  7. 1 cup of milk
Instructions
  1. In a bowl using blender mix all the ingredients except sugar till creamy. Heat a non-stick pan and melt the sugar without stirring till the sugar is wholly caramelized. Pour the caramelized sugar on to the base of the baking dish to coat the base evenly. Pour the creamy mix over it .Preheat oven at 180 degree and bake the custard for about 60 minutes or longer till the custard is set in a water bath in the oven. Once baked remove it from the water bath and let it cool down .Run a knife on the edges of the pan and invert it on to a plate. Cut in desired shapes and serve .
beta
calories
3924
fat
239g
protein
81g
carbs
377g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
caramel1

caramel

 

 

 

 

 

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
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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

A revive ..with the delectable crab curry !

Curries, Non-veg, seafood | December 6, 2015 | By

cr3It’s after a gap of about 6 months that I am posting today….I had been head over heels on a few commitments that were lagging on .There were bubbles of happiness and a few perks of disappointments in this time span ..and after all thats all about life .The photos were always all set for my posts..but scheduling out my time to post was the hardest part …with my classes and working on my biggest project which was my new cookbook…”4 ‘o’clock temptations of Kerala”. This year I was invited over to the world’s largest book fair “The Frankfurt Book fair 2015” to represent my cookbooks. I was one among the 5 Indians to be a part of the Gourmet Gallery at the fair. Although I couldn’t make it at the last minute to the fair my new cookbook on the snacks of Kerala were exhibited at the fair….Thanks to my brother and the Frankfurt fair team .My new cookbook is an insight to the authentic snack recipes of Kerala.

fra

The new cookbook would be soon out for sale on my blog and other sites for sale within a month…

cover

So with all this hotchpotch at the background my recipe for today’s palette is a Srilankan Crab curry .This recipe was adapted from the cookbook “Saraogini’s  Srilanka food” by Sarogini Kamalanathan. A very composed and loving lady whom I had met during my visit to Beijing for the Gourmand World Cookbook Awards last year in May 2014…she was Sarojini ..We had exchanged our cookbooks and I have been cooking many wonderful recipes from her collections….

Srilankan Crab curry
1097 calories
47 g
0 g
104 g
15 g
67 g
873 g
84 g
13 g
0 g
31 g
Nutrition Facts
Serving Size
873g
Amount Per Serving
Calories 1097
Calories from Fat 883
% Daily Value *
Total Fat 104g
160%
Saturated Fat 67g
333%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 0mg
0%
Sodium 84mg
3%
Total Carbohydrates 47g
16%
Dietary Fiber 12g
47%
Sugars 13g
Protein 15g
Vitamin A
158%
Vitamin C
390%
Calcium
18%
Iron
108%
* 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. 3 medium sized crabs, cleaned & prepared
  2. 2tbsp of oil
  3. 1 large onion sliced
  4. 1tbsp fenugreek seeds
  5. 1tsp mustard seeds
  6. 1 sprig of curry leaves
  7. 2 green chillies slit
  8. 2 tbsp of paprika powder
  9. 1 cup of water
  10. 1 ½ cup of coconut milk
  11. Sprig of drumstick leaves(muringa leaves)/ coriander leaves
Instructions
  1. Heat oil in an earthen pot or a heavy bottomed vessel , add fenugreek , splutter mustard seeds and sauté the onions till they caramelise, add green chillies, chilli powder , salt and stir. Add in the prepared crabs, pour in the water, give a good stir cover and cook for about 10-15 minutes. When the crabs have turned a nice orange colour ,add the coconut milk and slightly simmer for another 10 minutes, turn off the heat and garnish with fresh muringa leaves or coriander leaves and serve ..
Notes
  1. Its best to cook the crab curry at the least an hour before you serve ..
beta
calories
1097
fat
104g
protein
15g
carbs
47g
more
Nimi's Culinary Ventures http://nimisrecipes.com/
cr2

 

 

 

Made with love , for the celebration of love..velvety delight!!

Baking, cakes, Desserts, Sweets | February 14, 2015 | By

r1

 

The celebration of Valentine’s day gets popular with every passing day .A day dedicated to your loved ones..that’s how its been captioned ..so dedicating this post to my family and my dearest ones ..with loads of love 🙂

The best recipe to try out on Valentine’s day are the Red Velvet cupcakes. Red velvet cupcakes are super moist cupcakes which are mostly dark red, bright red or red-brown in color. The red color is often with adding beetroots or food color.

 

r5

Red Velvet Cupcakes
5433 calories
666 g
700 g
295 g
49 g
115 g
1399 g
2254 g
512 g
5 g
156 g
Nutrition Facts
Serving Size
1399g
Amount Per Serving
Calories 5433
Calories from Fat 2595
% Daily Value *
Total Fat 295g
453%
Saturated Fat 115g
575%
Trans Fat 5g
Polyunsaturated Fat 28g
Monounsaturated Fat 128g
Cholesterol 700mg
233%
Sodium 2254mg
94%
Total Carbohydrates 666g
222%
Dietary Fiber 7g
27%
Sugars 512g
Protein 49g
Vitamin A
127%
Vitamin C
5%
Calcium
59%
Iron
28%
* 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 ½ cup flour
  2. 1 cup sugar
  3. 1 tbsp cocoa powder
  4. ¼ tsp salt
  5. 1 large egg
  6. ½ cup oil
  7. ½ tsp baking soda
  8. ½ tsp vinegar
  9. ¾ cup buttermilk
  10. 1 teaspoon of vanilla essence
  11. 1 tsp of red food colour
  12. Cream Cheese Frosting
  13. 1 cup cream cheese
  14. ½ cup butter
  15. 2 ½ cup icing sugar, sifted
  16. 1 tsp of vanilla essence
Instructions
  1.  Preheat oven to 180 degree C.
  2.  Line pans with cupcake liners.
  3.  Whisk flour, sugar, cocoa and salt set aside.
  4.  In a mixing bowl beat egg, oil, buttermilk , red food colour and vanilla essence.
  5.  Fold in the flour mix without any lumps.
  6.  In a small bowl mix baking soda and vinegar till the mix is bubbling, add it to batter
  7. and mix.
  8.  Pour the batter into cupcake liners bake for 15 mins or till a skewer inserted comes
  9. out clean.
  10.  Let it cool and top the cupcakes with cream cheese frosting.
  11. Cream Cheese Frosting
  12.  In a medium bowl add with electric mixer combine cream cheese and butter till
  13. creamy.
  14.  Mix vanilla &powdered sugar.
  15.  Mix till everything is combined.
  16.  Use frosting to frost the cupcakes.
Adapted from Nimi's Culinary Ventures
beta
calories
5433
fat
295g
protein
49g
carbs
666g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/
r4

r6

 

 

 

Sago Gulu Melaka..the easy peasy pudding!!

Desserts, Sweets, veg | February 9, 2015 | By

sa1

Off with all the birthday celebrations of my munchkins..both happy to have their birthdays celebrated with their friends…the best part is making time for their wishes and never ending menus…the twinkle of happiness that their eyes have is so very mystical .They can be the most naughtiest , the best friends worst enemies when stubborn..he he ..its all in the game ..I was the same 😉

Todays recipes credit goes to Khairul from Malaysia who is a foodie and blogger.I remember the day he had whatsapped me on the availability of classes .It was when he had dropped in with his friends for the class that I knew that he had been for long  a follower of my blog…an avid and very much talented foodie!The first time I read about the pudding was long back …it was one afternoon that it striked me that Khairul would have more info on this dessert…

“Sago Gulu Melaka” a local Malaysian dessert. This is a really quick and easy recipe for dessert with just 4 main ingredients. The pandan leaf is known as the vanilla of the east because of its unique aroma. These leaves are used in Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes , cakes and desserts.

 

sago gulu melaka2

Sago Gulu Melaka
81 calories
21 g
0 g
0 g
0 g
0 g
2266 g
97 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
2266g
Amount Per Serving
Calories 81
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 97mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 0g
0%
Sugars 17g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
11%
Iron
6%
* 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.  Boil 2 litre of water with sago until the sago cooks well.
  2.  Strain the sago in a sieve and lightly wash off the starch under cold running water.
  3.  Place the sago in small bowls, level the top and freeze for about 30 minutes.
  4.  In a saucepan heat the coconut milk till it starts boiling and keeps aside.
  5.  In another saucepan cook palm sugar with sugar and the ¾ cup of water till the sugar
  6. dissolves with the vanilla essence / pandan leaf and makes syrup.
  7. While serving separate the sago shapes on to plates and pour coconut milk and
  8. sugar syrup over it.
Instructions
  1.  Boil 2 litre of water with sago until the sago cooks well.
  2.  Strain the sago in a sieve and lightly wash off the starch under cold running water.
  3.  Place the sago in small bowls, level the top and freeze for about 30 minutes.
  4.  In a saucepan heat the coconut milk till it starts boiling and keeps aside.
  5.  In another saucepan cook palm sugar with sugar and the ¾ cup of water till the sugar
  6. dissolves with the vanilla essence / pandan leaf and makes syrup.
  7.  While serving separate the sago shapes on to plates and pour coconut milk and
  8. sugar syrup over it.
Adapted from Nimi's Culinary Ventures
beta
calories
81
fat
0g
protein
0g
carbs
21g
more
Adapted from Nimi's Culinary Ventures
Nimi's Culinary Ventures http://nimisrecipes.com/

sago gulu melaka