Nimi's Culinary Ventures

Kozhukkatai Payasam/Steamed rice dumpling Kheer to sweeten any day!

Desserts, Indian recipes, Rice, Sweets, veg | November 8, 2011 | By

7 comments

Hi Foodies..how have u all been?Its been long since I have been planning to put up this post.For every auspicious day after a wholesome meal  payasam is a total must.Payasam /Kheer is a traditional dish in the Indian subcontinent and the list of variations simply go on.Kozhukattai means steamed rice dumplings.Here’s an easy peasy Payasam for all..

Kozhukattai Payasam


For making Kozhukattais
2 cups rice flour
3 cups of water
1 tsp of coconut oil
1/2 tsp salt

Boil water in heavy bottomed vessel and add in the coconut oil and salt.Keeping it on medium flame stir in the rice flour to make a dough consistency  with a wooden spoon.Turn off the flame and let it cool.When the mix is medium hot..softly knead it in to a dough and then roll out lemon sized balls out of it.Steam these balls in  a steamer for abot 10-15 minutes.
NB: Please seperate 4 lemon sized balls without steaming.You will need these for the payasam

For making the payasam
Steamed kozhukattais
3 cups of water
3 cups of boiled milk(make sure to seperate the thin film of cream that comes when the milk cools)
1and 1/2 cup sugar
2 tsp ghee
1/8 cup of small coconut pieces roasted in ghee
1/8 cup of nuts and raisins roasted in ghee

In a  deep bottomed vessel boil  3 cups of water and then pour in the 3 cups of milk.Keep stirring while you add in the sugar.When this starts simmering keep it on medium flame.Mix the earlier sepearted 4 unsteamed rice balls with  1/2 cup of water in a small bowl with your fingers(make sure you have no rice lumps).Pour this rice syrup in to the milk and pop in the steamed kozhukattais.When it starts thickening a lit bit pour in the ghee and add the roasted coconut pieces,nuts and raisins and turn off the flame.Kozhukattai payasam is ready to be devoured 😉

Luv u..Brownies!

cakes, Desserts, flour, Snacks | June 21, 2011 | By

15 comments

 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

An Eggless Indulgence!

Desserts, veg | November 8, 2010 | By

9 comments


Our “sweet punch ” for this month was with a  twist with three wonderful recipes to choose from and my choice was Nigella’s Eggless  Instant Chocolate Mousse!Well this is my second attempt on this choco indulgence..:)It was in every an instant dessert..  Thanks   Ria  !
If u r ready for a choco attack this is the best remedy!














Eggless Instant Chocolate Mousse:
Mini marshamallows – 150 g 
Butter-50 g, softened
Chocolate- 250 g 
Hot water-60 ml
Cream-284 ml
Vanilla extract- 1 tsp


In a heavy-bottomed saucepan, melt the marshmallows,butter,chocolate and water together, stirring every now and then.

Meanwhile, whip the cream with vanilla until thick.

Fold it into the cooling chocolate mixture until you have a smooth mixture. 

Pour into individual ramekins and let it set in the fridge for about 1 hour.


BLACK FOREST GATEAU WITH A TWIST

Baking, cakes, Desserts, flour, Snacks | June 19, 2010 | By

16 comments

These days its been raining cats and dogs !For the past two days I guess there’s been a twist in the weather.Its sunny(at least till afternoon)..so I thought I’ll go on for a Black forest gateau.Whenever I opt for an icing cake I usually have to be all eyes on my younger one coz he’s always there to tamper with the baked cake.Last day  after baking a chocolate cake I was busy whipping cream…when I checked out my cake for spreading the cream my cake was dug up  with a hole in the centre and he was laughing at me  with  the cake in his mouth..!!

For my black gateau I have used homemade strawberry wine instead of  Kirsch .I had to do my topping with canned cherries..sigh..didn’t get fresh ones!

Black Forest Cake
For the cake
1/2 cup of all purpose flour
1/2 cup of cocoa powder
1cup of icing sugar
6 eggs
100g of butter
1tsp vanilla essence
1/2 tsp baking powder
For filling
Tinned cherries
Chocolate curls
2 cups of whipping cream
1/2 cup sifted icing sugar
For cake syrup
1/2 cup of water
7tbsp of sugar
2tbsp of strawberry wine or kirsch

  • Sieve cocoa powder and flour together.
  • In a bowl beat the eggs and sugar till it becomes creamy.Add vanilla essence to it and beat it again.
  • To this beat in the cocoa-flour mix slowly till all the flour is well incorporated.
  • Add the melted butter to it and mix well.
  • Grease and lightly flour the baking tin .Now pour in the cake mixture.
  • Preheat the oven at 180degree Celsius for 15 minutes.
  • Bake the cake for about 45 minutes and let it cool on a wire rack.
  • Cut the cake into three partitions carefully.
  • Prick all the three cake partitions with a fork.
  • In a saucepan on flame add in the ingredients for the cake syrup and bring it to boil stirring for about 10 minutes .
  • Let the syrup cool and slowly pour the syrup over the partitions.
  • Whip the whipping cream with sifted icing sugar to get soft peaks using a blender.
  • Deseed the canned cherries as per requirement .
  • Place the first part of the cake on a large plate and spread the whipping cream on to the cake.Now arrange the cherries on the cream .Now place the second partition on it and lightly press it.Repeat the filling process in the same manner and place the third partition on it.
  • You can use the leftover whipping cream to cream the cakes outer part.Decorate it with chocolate curls and cherries.After decoration cool the cake in a refrigerator so that the icing sets.  

CUSTARD PUDDING

Desserts | April 12, 2010 | By

3 comments

If you are a custard lover ,this pudding is really gonna boost your taste buds.
1/2 ltr milk
2 tbsp Vanilla custard powder
6tbsp  sugar
1tsp vanilla essence
1 tbsp gelatin
1 cup fresh cream

  • Soak the gelatin in 1/4 cup  of water
  • Separate 1/2 cup of milk with the custard powder.Mix  this with the rest of the milk and sugar stirring for a while ,till it thickens
  • Add the soaked gelatin to the custard,mixing well.
  • When this gets cooled stir in the fresh cream
  • Pour the mix into a dish and refrigerate it..

SNOW WHITE PUDDING

Desserts | April 9, 2010 | By

One comment

This was the dessert that I made for my kids today.Being a busy bee with the kitchen chores…this one was quite time saving….

1 1/2 cups of milk
1/2 cup of sugar
2tbsp Gelatin
1/2 teaspoon vanilla essence
1 cup fresh cream

  • Soak the gelatin 6tbsp of water for about 10 minutes.
  • Lightly heat the milk with sugar ,taking care not to boil it.Mix well the soaked gelatin to the hot milk.
  • When the milk is cooled, add the vanilla essence and fresh cream and beat the mix well.
  • Pour the mix to a bowl and keep it in the freezer for about 1 hour.
  • After 1 hour move it to the fridge
  • The pudding is ready to be served…
  • If you are wondering what is topped on the pudding…heat 1tbsp of mixed fruit jam with 2-3 tbsp of water.Pour it on the pudding on cooling..

CHAKKA VARATTIYATHU / JACK FRUIT JAM

Chutneys/ Pickles/Preserves, Desserts, Indian recipes, veg | April 4, 2010 | By

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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 it’s worth trying…
 
Chakka Varattiyathu 
 
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 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 airtight containers

 

 
 

Hi! I am Nimi Sunilkumar…an award winning cookbook author /culinary demonstrator/freelance writer / food photographer/food blogger …spiced with the flavors of food..

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