Nimi's Culinary Ventures

KARA SEVA the crispy noodles!

Indian recipes, Snacks, veg | July 15, 2010 | By

16 comments

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!

CHICKEN ULARTHU

chicken, Curries, Indian recipes, Non-veg | May 31, 2010 | By

10 comments

I was looking forth to try out this recipe since the day I saw it on a television show.Although the recipe was a bit of time consuming Iwas quite happy with the results.I made this for dinner with Paalappams .Well it goes well with rice too.
1 1/2 kg chicken pieces
1 coconut scraped
1 tsp Black pepper
1 1/2 tsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp yellow turmeric powder
1 tsp Fennel seeds
5 large onions sliced
2 pieces of ginger
10-15 cloves of garlic
Curry leaves
3 tbsp coconut oil
Salt to taste
For marinating
4 tsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp yellow turmeric powder
a pinch of fenugreek roasted and powdered
1 1/2 tsp Garam masala powder
2 tbsp vinegar

  • Marinate the chicken pieces with chilli powder,turmeric powder,coriander powder,fenugreek powder,garam masala along with salt and vinegar.Keep it aside for 1/2 an hour.
  • Coarsely grind the scraped coconut,large onions,ginger,garlic,black turmeric, fennel seeds , red chilli powder,turmeric powder, garam masala all together.
  • After the time span mix the ground mixture well with the marinated chicken pieces.
  • In a heavy bottomed wok on flame,pour 3 tbsp oil and add in the chicken mix.Stir and cover the vessel with a vessel keeping it on low flame.
  • After 5 minutes you can see the water coming out from the chicken.Stir the chicken and close the lid again.Take care that the chicken doesnt stick to the wok.
  • Repeat the procedure till the chicken is well cooked.If you feel that the chicken is sticking to your pan too much ..drizzle oil lightly on the sides of the wok  and stir well.
  • Stir till the chicken mix becomes dark brown.It took me an hour and half.
  • Add the curry leaves and 1 tbsp of coconut oil over the chicken ularthu.
  • Mix well and remove from flame.

Prawn Roast

Indian recipes, Non-veg | May 25, 2010 | By

9 comments

            
                  Prawns..that was the one listed on my menu.Usually when I get ready to clean prawns,my younger ones cleans them before me …Ican say a bit more precisely that you can see flying prawns…In short after I  finish up with the cleaning work he’ll be smelling “prawns!”

1kg prawns
1tomato
2 cups shallots sliced
2-3 green chillies (julian Cut)
1 piece ginger(finely cut)
3-4 cloves of garlic (finely cut)
1 tsp  Fennel Seeds
Curry leaves
Salt to taste
Oil for frying

For marinating prawns
1/2 tsp yellow turmeric powder
1tbsp kashmiri chilli powder
1/2 tsp garam masala powder
1/2 tsp vinegar
salt

  • Clean the prawns and marinate them with turmeric powder,chilli powder,garam masala powder,vinegar and salt adding a little water.Keep it aside for about 15 minutes.
  • Deep fry and seperate the prawns.
  • In the remaining oil ,add the finely cut garlic,ginger,fennel seeds,green chillies and saute them well.
  • When the onions are translucent add the prawns and mix well.Add 1/2 cup of water and cover it with a lid and cook on medium flame.When the prawns are well cooked remove from fire.
  • Now pour  2-3 tbsps of oil and saute the remaining sliced shallots with curry leaves till they change  turn brown.
  • Mix the fried onions with the cooked prawns.
  • The roasted prawn is now ready to be served!

MINI MILK BUNS

Appetizers, Indian recipes, Snacks | May 11, 2010 | By

8 comments



1 1/4 cup All purpose flour

6 tbsp sugar
2 eggs
1/2 cup milk
a pinch of baking soda
1/4 tsp baking powder
2 drops of cardamom extract
Oil for frying


  • In a bowl beat the eggs well adding sugar.
  • When the sugar dissolves add the flour,milk,baking soda and baking powder,mixing them well with a blender to get a semi thick batter which has pouring consistency.
  • Stir in the cardamom drops.
  • Heat oil in an unniyappam pan , pour the batter in to the depressions and fry them out till they turn light golden on both sides. 


BANANA DUMPLINGS STEAMED IN COCOA LEAF

Indian recipes, Snacks, veg | May 8, 2010 | By

5 comments

            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.

MUTTON KUSHKA

Biriyani, Indian recipes, Non-veg, Rice | May 6, 2010 | By

7 comments

This recipe was shared to me by one of my friends.If you are fond of Biriyani, I bet you’ll really love to taste this one. 
1/2kg Mutton pieces 
2 cups Basmati rice

4 large onions sliced
3 green chillies
1 tomato sliced
1 piece Ginger
7-8 cloves of garlic
1/2 tsp black pepper
1/2 tsp aniseed
3 cardamoms
3 cloves
a piece of cinnamon
Curry leaves
1/4 cup pudina leaves chopped
3/4 cup coriander leaves chopped
1 coconut scraped
Ghee
Oil
Salt to taste

  • Wash and strain the basmati rice.
  • Pressure cook the mutton pieces with 1/2 tsp turmeric powder ,1 tbsp kashmiri chilli powder ,salt and water.
  • Strain out the mutton pieces and keep aside the stock water.
  • In a heavy bottomed vessel  on flame ,pour 2 tbsp ghee .Fry and seperate  the strained rice.
  • In a mixer grind the ginger and garlic to paste form.
  • Extract coconut milk from the scraped coconut and mix it with the mutton stock water.
  • In the same vessel pour 1 tbsp ghee with 2 tbsp oil  fry the spices.Saute the onions,ginger garlic paste,green chillies(the green chillies are to be put without slitting.).Add tomatoes,curry leaves,pudina,coriander leaves and stir till an aroma comes.
  • Add 1/2 tsp turmeric powder,2 tsp chilli powder and 2 tsp Meat masala powder.Stir in the mutton pieces and rice.
  • Add 4 cups of the coconut milk stock  to the rice.
  • Add salt on boiling,cover the vessel with a lid and let it cook on medium flame.On cooking the water would have evaporated .

POTATO VERMICELLI BALLS

Appetizers, Indian recipes, Snacks | May 4, 2010 | By

6 comments

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.

THENGA CHORU/ COCONUT RICE

Biriyani, Indian recipes, Rice, veg | April 9, 2010 | By

5 comments

This is one of my favourite rice varities.This is rice cooked in coconut milk

2 cups of basmati rice/long grain rice
4 cups of coconut milk
1 cup of carrots diced(medium sized)
1/2 lemons juice
1/2 tsp aniseed
3 cloves
2 cardamoms
a small piece of cinnamon
4-5 green chillies slit
1 cup of sliced large onion
3 tbsp ghee
1/2 cup of coriander leaves(finely cut)
2 tbsp nuts,2 tbsp raisins and 1/2 cup of sliced onions roasted and kept aside

  • Wash and strain the rice in a colander
  • Heat ghee in a heavy bottomed vessel,add aniseeds,cinnamon,cloves,cardamom ,green chillies,cloves and stir well till an aroma comes.
  • Add the sliced onions and saute’ them well.
  • When the onions are translucent add the carrots and lightly stir it.
  • Add the strained rice and stir well for  a few minutes taking care that it doesn’t get stuck to the bottom of the vessel.
  • Add the coconut milk to the rice and on boiling add the required amount of salt with the lemon juice.
  • Keep it on low  flame with the vessel covered.
  • When the rice is cooked the coconut milk would have completely evaporated.You can see small holes in the rice. 
  • Turn off the flame and garnish the rice with coriander leaves,nuts,raisins and onions fried in ghee
  • You can serve this with curries .
  • My combination with rice was fish curry..

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    CHICKEN BIRIYANI

    Biriyani, Indian recipes, Non-veg, Rice | April 8, 2010 | By

    3 comments

    It seems that the name “Biriyani” was derived from the Persian language.The smell of spices really ignites our taste buds.The recipe that I ‘m typing out was shared to me by one of my aunts.
    1kg Chicken pieces  
    1tbsp red chilli powder
    1tbsp Coriander powder
    1tsp garam masala
    1/4 cup curd
    2tbsp oil
    3 cups of Basmati rice
    2 pieces of cinnamon
    4 cloves
    3 cardamoms
    1/2 part of a lemons juice
    1 piece of Ginger crushed
    6-7 cloves of garlic crushed
    4-5 green chillies (Julian cut)
    1/2 cup chopped coriander leaves
    1 tomato sliced
    6 cups of water
    Salt to taste
    • Marinate the chicken pieces with chilli powder,garam masala,coriander powder,curd and salt.Keep it for 1/2 an hour.
    • In a heavy bottomed vessel pour oil fry  and seperate the cardamoms,cloves,cinnamon and rice by adding the lemon juice.
    • In the remaining oil add the crushed ginger and garlic,coriander leaves,green chillies and stir them well.Add the tomato pieces and stir it well.
    • Now add in the chicken pieces and mix well pouringabout 1/2 cup of water.Cover the vessel with a lid and let it cook till it gets half tenderized.
    • When the chicken is half cooked ,mix in the rice and spices ,pour the 6 cups of water and let it cook on low flame covered with a lid.
    • When the rice is cooked the water  would have evaporated completely.
    • For garnishing you can fry sliced large onions,nuts and raisins in ghee and mix with rice.

    WHEAT & SEMOLINA UNNIYAPPAMS

    Appetizers, Indian recipes, Snacks, veg | April 6, 2010 | By

    No comments


    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 .

    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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