Nimi's Culinary Ventures

Rava-ulli vada and Kadalaparippu chammanthi..with a sip of tea!

Its quite some time since I  put up my posts frequently…its been quite a busy week for me with my kids.My younger one has got his attack of flu as it has started raining here.As every kid likes to play in the rain..hes up with his own pranks…:D
The recipe that I’m posting today is Semolina Onion Vada with Bengal gram chutney.I love hot n spicy fried  items when its cold and raining with a hot cup of tea!:P

Heres the recipe

Semolina Onion Vada
3 cups of roasted semolina
3/4 cup all purpose flour
1/2 cup rice flour
5 green chillies chopped
a small piece of ginger chopped
1/2 cup of small onions/shallots chopped
1/2 cup of coriander leaves chopped
1 tsp baking soda
1 cup yogurt
1 cup water
salt to taste

oil for frying

Mix all the ingredients together so that it becomes a sticky dough.Make small balls of the mix ,flatten them to make thin discs with the palm of your hands(make sure to wet ur palms) and fry them out in hot oil till golden brown in colour.

Bengal gram Chutney
1 cup grated coconut
1/2 cup Bengal gram
3-4 dry red chillies
2 small onions
a small ball of tamarind
salt to taste

Grind all the above ingredients in a blender with required amount of water .
For seasoning
1/2 tsp mustard seeds
2 dry red chillies (broken)
5-6 curry leaves
2 tsp coconut oil

Heat a oil in a small pan and pop the mustard seeds.Add the dry red chillies and curry leaves to it and pour it over the chutney.

Serve the hot vadas with chutney!

Enjoy ur monsoon!:)


Chicken Donuts for snack time!

When the holidays wind up and kiddos are off to school the four ‘O’ clock menu gets up on the hit list.Feeding them with snacks at times really gets on my nerves…with a variety every day…:S
This recipe was one that I had written down sometime back..

Chicken Donuts

1/2 kg chicken minced
5-6 green chillies chopped
1 1/2 cups bread crumbs
1 cup of all purpose flour
1tbsp pea flour
2 tbsp ginger garlic paste
1/4 cup pudhina (mint leaves) chopped
1/8 cup curry leaves chopped
2 tsp white pepper powder
1/2 tsp baking powder
2 medium sized potatoes mashed
3 eggs(whisked)
salt to taste

Mix all the above ingredients with the minced chicken to make a dough.Flatten the dough on a cutting board with fingers and cut out shapes with a donut cutter.Deep fry these chicken donuts in oil till golden brown.
Serve them hot with tomato ketchup..

Suruttai Poli the “sweet rolls ” for ICC!

It was after Srivalli’s post that I was quite poppin out this wonderful snack.Thanks to Nithya for choosing such a wonderful recipe.This simple yet yummy snack has been a big hit with the kiddos..
Heres the recipe  for this wonder snack..

SURUTTAI POLI

For the filling:
1 cup Roasted gram
1 cup sugar
20cashew nuts cut into small pieces
1tbsp grated coconut
1tsp cardamom powder
1tsp Ghee

Powder the roasted gram and sugar together either coarsely or to a fine powder.Heat ghee in a pan and roast the cashew nuts till golden in colour and add in the coconut and turn off the heat.Mix it with the powdered gram-sugar mix in a bowl.

For making the poli/Appalam:
1 cup all purpose flour
a pinch of salt
oil for frying

In a bowl combine flour with salt and add in water to make a stiff  dough.Let it rest for 30 minutes.Pinch out small balls and roll them out into thin discs.Prick the rolled out discs with a fork so that they dont puff up while frying.Heat oil in a kadai and fry the discs before they turn colour.Be careful not to turn them crispy.On removing the poli from the oil spread the filling on to the poli and roll them tightly.These rolls are soft when they are hot ,but  they become crispy when they are allowed to cool.

MANOHARAM -the crispy jaggery balls!



These crispy balls although a bit time consuming are worth trying out because they are sweet ,crispy and worth drooling.This blogpost of mine goes to the ICC.

1 cup Moong dal
2 cups of raw rice
salt to taste
2tbsp ghee
oil for deep frying
1cup jaggery powdered




  • Wash and soak rice for 15 minutes.Drain and let the rice dry for 30-40 minutes.Powder the rice finely.
  • Slightly heat and powder the moong dal into a fine powder.
  • Measure 2 cups of rice flour with 1 cup of moong dal flour and mix in  a bowl.Rub in the ghee so that it gets incorporated well.Add water and knead the flours to make a smooth dough.
  • Heat oil in a kadai.
  • Fill the idiyappam presser or potato ricer to press out the dough into the oil.In the idiyappam presser you can use the disc with 3 holes.
  • Fry out the murukku and place them on absorbent tissues to soak out the excess oil.
  • When cooled,break the murukkus into tiny bits.
  • In a pan pour some water and add the powdered jaggery.Bring it to boil so that the jaggery has been dissolved.Pass the jaggery syrup through a strainer to seperate the scum.
  • Bring this syrup again to boil till the syrurp thickens.Drop a few drops of the syrup into a cup of water and if the syrup can be easily rolled in to a ball,the consistency is correct.
  • Remove syrup from fire and add the bits of murukku briskly stirring to coat the jaggery evenly on the murukku bits,
  • When the heat is manageable grease your palms and roll the mix into small balls.

Manoharam is ready to be served! 









KARA SEVA the crispy noodles!

I’m so excited with this post of mine coz this is my first post for the ICC!
Kara Seva reminds me of my college days at Coimbatore .I was a frequent visitor to the Sree Krishna Sweets and Nellai Lala Sweets shop.I used to check out the wide array of sweets..ahh those days seem like yesterday!
The recipe posted is not very spicy .If you want it spicier please increase the amount of chilli powder.

2 1/2 cups of Gram flour
1 cup rice flour
1/4tsp Chilli powder
1tsp coarsely powdered Black pepper
2 1/2 tsp Ghee
a pinch of Cooking Soda
salt to taste
2 pods of garlic crushed
Oil for frying

  • Sieve both gram flour and rice flour into a bowl.
  • Mix chilli powder,pepper powder,salt,crushed garlic ,ghee and cooking soda to make a paste.
  • Make a pit in the seived  gram rice flour and mix in the paste with your hands.
  • Adding water mix it into a dough form.
  • Heat oil in a kadai.
  • Take a portion of the dough and fill it in the idiyappam presser or potato ricer(Thank you Frank for your note!) . Select the disc having large holes for pressing it through an idiyappam presser.
  • Now press the mix into the oil and fry them out when they are golden and crispy.
  • When cooled store them in an airtight container.
  • Tea time is going to be crispier with these crispy noodles!

BANANA DUMPLINGS STEAMED IN COCOA LEAF

            A snack with a hot mug of tea…is what most of us opt for when the clock ticks 4.The recipe that I am sharing here today is ada cooked in cocoa leaf.If you are quite familiar with Kerala recipes this is an other version of Chakka ada.


Cocoa leaves
2 cups of semolina
5-6 small ripe bananas
1 cup of melted jaggery
1/2 cup grated coconut
1/2 tsp dry ginger powder

  • Pour oil in a pan and fry the semolina lightly in 1tbsp ghee .Let it cool.
  • When the semolina cools, add the grated coconut,ginger powder and pour in the jaggery syrup mixing all the ingridients well to make a soft dough
  • Take a leaf and make a cone .Fill the dough in the cone and make a hole in its  centre.Now secure the filling with the leaf tip.Similarly make the cones out of the leaves and fill them.
  • Steam them for 15 minutes .
  • Open up the leaf and they are ready to be devoured.

POTATO VERMICELLI BALLS

It’s been a couple of days since I blogged.After Vishu celebrations I  was quite stuck up with a hectic schedule. I guess you all will find this snack refreshing..
4 medium sized potatoes
2 large onions finely cut in small pieces
3-4 green chillies diced
1/2 cup of vermicelli lightly crushed
1/2 tsp Garam masala powder
1 tsp red chilly powder
1/2 tsp yellow turmeric powder
3/4 cup bread crumbs
2 eggs scrambled
salt to taste
oil for frying
  • Boil the potatoes with 1/2  a teaspoon of turmeric powder and salt .Mash them well when they are well cooked. 
  • In a heavy bottomed pan heat 1 tbsp oil and  and  saute the onions with green chillies.Stir till the onions turn light brown.Add the mashed potatoes and scrambled eggs and mix well.
  • Add the chilli powder and the garam masala powder and stir well adding the bread crumbs before turning off the flame.
  • When the mix cools make lemon sized balls .Roll the balls in the vermicelli and deep fry them in oil.
  • Tomato ketchups go fine with these vermicelli balls.

WHEAT & SEMOLINA UNNIYAPPAMS


This mouth watering snack very much worth trying..

1 cup wheat flour
1 cup semolina
1/2 cup chopped coconut pieces roasted in ghee
1/2 tsp black seaseme seeds
2-3 ripe bananas mashed
1/4 tsp dry ginger powder
1/4 tsp Baking soda
a pinch of salt
1/4 kg jaggery
  • Heat the jaggery pieces in a pan with a little water and melt it.Strain the impurities and keep the syrup aside
  • Mix the wheat flour,semolina,mashed bananas,seaseme seeds,coconut pieces,baking soda,dry ginger powder,salt along with the jaggery syrup adding water to get a batter of dropping consistency
  • Pour and heat oil in an unniyappam pan .
  • Pour the batter into each of the depressions in the pan
  • Turn over the uniyappams with a fork so that all the parts are evenly golden brown in colour .

CHAKKA VARATTIYATHU / JACK FRUIT JAM

This one was my grandma’s masterpiece.I must say the thought of this dessert made from ripe jack fruit makes me drool.. This jackfruit jam can be used to make Elaappams/Idanaappams .Although the dish consumes time,I must say its worth trying..
1kg of the ripe jackfruit’s flesh pieces
500g jaggery
5tbsp ghee

5 cardamoms crushed
1/2 tsp dry ginger powder

  • Deseed the flesh pieces of the jackfruit and cut them into small pieces.
  • Melt the jaggery pieces to get a syrup
  • Pressure cook them with 1/2 cup of water so that they are well cooked.
  • In a heavy bottomed pan on flame pour ghee
  • Add the cooked jackfruit to the pan and mash them
  • When the water gets evaporated, add the jaggery syrup and continue stirring
  • Stir well till the the jaggery jack fruit mix starts getting sticky
  • Take care to stir the mix well avoiding from sticking to the vessel
  • Add the crushed cardamoms and dry ginger powder,stirring well
  • When it thickens well remove from flame
  • Let it cool and then store them in air tight containers