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…
24page6 change for ekm
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!
- ¼ cup of scraped coconut
- 2 tsp of cumin seeds
- 2 tsp of peppercorns
- 1 pod of garlic
- A gooseberry sized ball of tamarind
- 1 tomato (medium sized)
- ½ tsp of turmeric powder
- ¼ tsp of asafoetida powder
- 1 ½ tsp of Kashmiri chilli powder
- 1 cup of water
- 8-10 shallots sliced
- 1tsp of mustard seeds
- Coriander leaves
- Salt to taste
- Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into and separate
- the smooth paste.
- Slice the tomato and grind it into a paste and mix it with the coconut mix.
- Heat oil in a wok, splutter mustard seeds, sauté the shallots, add in the turmeric
- powder and chilli powder, fry and pour in the ground mix.
- Keep stirring and when it starts boiling; add in a cup of water and salt to taste.
- When simmering, mix in asafoetida powder and a few chopped coriander leaves.
- Serve with rice and enjoy the monsoon.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Tangy twist with Panchmel Dal!
Hope everyone celebrated their New year blast..so whts up with the resolutions…???My first and foremost resolution was to try to blog a bit more frequently 😛 ..the funniest part is how much I will be stickig on to it. One more day to go for the school to reopen and then back to the busy bee schedules…ahhh ..the first days are really goin to be damn lazy.Moreover the temperature over here has dropped down to around -2 ..which makes you longing to cuddle up even more into ur blankets..;)
Heres an interview on me which was printed in the magazine Sthreedhanam (Deepika Newspaper) in this months issue..
Heres the article that came up in Deshabhimani news paper on Jan 4th 2014
Now for this times post..thought of giving u all a tangy rajasthani recipe. This curry is a combination of 5 dals.I have earlier put up a recipe on 5 dal curry ..but this one is a tangy & spicy one…
Panchmel Dal
1/3 cup split bengal gram lentil
1/3 cup of yellow split peas
1/3 cup of green gram split lentils
1 tbsp of deskinned split black lentils
1 tbsp of green gram
3 tbsp of ghee
2 cloves
2 bay leaves
1 tsp of umin seeds
2 green chillies slit
a pinch of asafoetida
2 tsp of dry mango powder
2 tsp of tamarind pulp
Salt to taste
For masala paste
3 tsp chilli powder
1/4 tsp turmeric powder
1 tsp of coriander powder
1/2 tsp garam masala
Clean and wash the lentils.Pressure cook them with 4 cups of water till the lentils are cooked.Keep aside.In a bowl combine the ingredients for the masala paste with 3 tbsp of water to mix well to make a paste.Keep aside.Heat ghee in a pan and add cloves , bay leaves , cumin, green chilllies and asafoetida. When the cumin seeds crackle , add the prepared masala paste and saute on medium flame fo rabot 1-2 mins.Add the cooked dal , dry mango powder, tamarind pulp and salt and simmer fo r5- 7 minutes.Add water if required.Serve hot with rotis!
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Vendakka(Okra) Curry and a Giveaway!
The best part after two months of heavy rain is when you see the sun smiling down on you.Clear blue skies and everything so green green..Hmm..by the way green reminds me of Okra.Yes today I have got a recipe for an Okra curry.If you are in the look out for a curry with cooked rice,this is a must try.
There’s a small surprise ..scroll down after the recipe..I have a free giveaway of my cookbook
“Lip Smacking dishes of Kerala”!
Vendakka(Okra) curry
1/4 kg okra cut into medium sized pieces
1cup shallots sliced
2 tomatoes cut into small cubes
1tsp Sambar powder
1 1/2 tsp coriander powder
3tsp Kashmiri Red chilly powder
1/4 tsp Yellow turmeric powder
tamarind(gooseberry sized)
1/2 tsp mustard seeds
1/4tsp fenugreek seeds
oil for frying
curry leaves
salt to taste
For grinding
1 cup grated coconut
Heat a oil in a kadai ,deep fry and separate the okra.Grind the grated coconut into a fine paste.
Heat 3tbsp of oil.Add in the mustard seeds and let it splutter.Then in goes the fenugreek seeds and curry leaves.Add in the sliced shallots and saute till translucent and spoon in the yellow turmeric powder, chilli powder, sambar powder and fry.Now fry in the tomatoes till cooked and add the coconut paste with 2 cups of water and stir.When the curry starts to simmer add in the fried okra pieces and the curry is ready to served with steaming rice.:)
“Lip Smacking dishes of Kerala” my venture in ink on the mesmerizing and aromatic Kerala cuisine.Indulge into the flavours of my land through the recipes…and make your kitchen smell..Yumm!I’ll be giving away signe d copies of my book .The giveaway is global. 🙂
To be eligible for the Giveaway you have to do three things:
1.Subscribe to “Nimi’s Culinary Ventures” in an RSS feed or through Email.
2.Become a fan of my Facebook page and FB cookbook page.
3.Leave me a comment telling me that you have done 1 &2 with your “Email id.”
For additional entries:
4.Tweet about this giveaway on your blog or on Twitter
5.Do leave me a comment saying that you have done so that I can alott u an other entry 🙂
Deadline for entries of this giveaway is Wednesday,31st of August 2011.The winner will be chosen through Random.
Wishin u all luck!:)
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Mutton Roast..with Easter Wishes!
Happy Easter to everyone of u!
I hope u all must be enjoyin urselves..
Well my news here is that it was our wedding anniversary yesterday..hmm..its been 8 years nw..For a change my hus was ready to help me out in the kitchen with the menu ..mutton cutlets as appetizers and for lunch it was finalized with Vegetable Pulao and Mutton roast.For a touch of sweetness I made a Strawberry cake.The Mutton Roast is something that I love making coz its quite easy peasy and quite tasty too..
Heres the recipe..
1kg mutton(cut into pieces)
1 cup small onions crushed
2 green chillies julian cut
3/4 cup coconut pieces sliced
1tsp Kashmiri chilli powder
1tsp garam masala powder
For Marination
1 tbsp Coconut oil
2tsp Kashmiri chilli powder
1/2 tsp turmeric powder
2 tsp Coriander powder
1tsp Black pepper powder
1tsp garam masala powder
1tsp vinegar
curry leaves
2 large onions sliced
2 tsp of Ginger garlic paste
Salt to taste
Marinate the mutton pieces well and pressure cook the mutton with 2 cup of water till cooked.
In a kadai on medium flame, pour 2 tbsp of coconut oil .Add in the coconut pieces,1/4 tsp turmeric and a pinch of salt and fry them till golden brown.Now add in the crushed small onions with the slit green chillies and saute till the onions turn translucent.Lower the flame and add in the chilli powder and garam masala.Stir till an aroma comes.Add in the cooked mutton with the stock water in to the sauted masala and let it simmer.Simmer till the gravy becomes very thick.It goes well with Rotis and rice!
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Aloo Mutter an impeccable delight!
Aloo Mutter is a dish that my hus always craves for rotis/chapathis..This lovely combi of potatoes and peas really kicks up your taste buds..
Heres the recipe
ALOO MUTTER
3 large potatoes (cut into quarters)
1 1/2 cup green peas
2 large onions chopped
1 and 1/2 tsp of Ginger garlic paste
a pinch of turmeric
1 tsp chilli powder
2 tsp coriander powder
1/4 tsp cumin powder
1 large tomato
1/4 cup curd
1/4 tsp garam masala
Fry and seperate the potatoes and peas in oil.In a heavy bottomed pan fry the onions and saute in the ginger garlic paste and all the spice powders (chilli ,coriander,cumin and turmeric except garam masala).Add blanched tomatoes and simmer till the spices are cooked.Add in the potatoes and peas let it cook covered.Pour in about 1/2 cup of water if the gravy is very thick,When the potatoes and peas are well cooked,add in the well beaten curd and simmer till the gravy becomes thick.Garnish with coriander leaves.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Paneer Butter Masala..to butter your senses!
Paneer curries are quite a fav with my kids.Last day when I made Paneer Butter masala for them,Surjeeth was planning a photo shoot with the curry..while my little one was all tears thinkin that my camera was going to gobble up the curry 😀
Well here’s the recipe
2oog of Paneer
4 big tomatoes
3 tsp ginger garlic paste
2 large onions chopped
25gms of cashewnut paste
3 green chillies (julian cut)
2tsp Kashmiri chilli powder
1tsp garam masala
4tbsp butter
1/2 tsp of Kasuri methi powder/dry fenugreek powdered
1/2 cup cream
2 tbsp curd
Salt as needed
- Boil the tomatoes with water and on cooling peel the skin of the tomatoes.
- In a mixer grind the tomatoes into fine paste.
- In a heavy bottomed pan pour butter and slightly fry and seperate the paneer cubes till golden.
- In the remaining butter saute the onions till brown.Now add in the ginger garlic paste and cashewnut paste and saute for a minute.
- When well sauted add in the tomato paste.When it starts simmering add in the chilli powder,garam masala and kasuri methi powder.
- When the flavour comes out and simmers well , add in the fresh cream.
- Switch off the flame and granish with freshly cut coriander leaves and butter.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Kashmiri Dum Aloo for ICC!
Dum Aloo has been one of my favs for a long time and this month when Srivalli and Lataji chose it as this months challenge..I was quite looking forth to it.Tandoori Naans was my combi with this curry.I have been posting quite late on my blog these days…with my younger one starting on play school…sorry Srivalli for the late post! 🙂
Reading through this post I’m sure your eyes stop at a snap with scenic snap..u c those white storks..i know i haven’t quite zoomed them(the view was the back part of my house).The reason for the white storks lurking next to the dum aalo …he he..while I was clickin the curry ..I couldnt help my self from shooting these white beauties..
Ok..guess I have done enough of blabbering ..now off to the Dum Aloo
Baby potatoes 1 Kg
Cumin seeds, – 1 tsp, roasted gently and ground into a powder
Garam masala – 1 tsp
Kashmiri red chillies – 3-4 nos roasted and powdered
Fresh yoghurt – 2 1/2 cups (must not be sour)
Ginger powder – 1 tsp
Fennel/aniseed powder – 1 tbsp
Cardamom powder – 1/2 tsp
Mustard oil – 4 tbsps
Cloves roasted and powdered – 6
A pinch of asafetida
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes
Salt to taste
A cup of firm dough made from flour and water
- Wash the potatoes well and poke them all over with a fork. Soak them in water for 20 mintues adding a teaspoon of salt to it.
- Heat a pan with oil and deep fry the potatoes till golden in colour. Drain them on a kitchen towel .
- Make a paste of curds/yogurt, chili powder, ginger, cardamom and fennel powders. Then add the potatoes well with this paste and keep it aside.
- Heat the mustard oil in another pan, add the clove powder and asafoetida and mix well.
- Then add a half cup of hot water and salt to taste and bring to a boil.
- To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.
- To do the dum, seal the edges of the pan’s cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
- Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
Serve hot with Chapatis or Naan
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Five Dal Curry a Health Star!
I think I have been a bit too lazy to do my posts in my last days.After my battle in household chores ..I feel like lazin out.Last day I came across a recipe in a local magazine for the diet conscious people.I tried out this recipe as a curry with chapathis for dinner.The mixture of 5 dals gives us the protein content as a bonus.A person gets about 93 calories.Hope you’ll find this recipe helpful..
15 gms of Green gram split
15 gms of Split gram
15 gms of Black gram split
15 gms of Bengal gram split
15 gms of Lentil
1/4 tsp Cumin seeds
1 Large onion chopped finely
1 tsp of Red chilli powder
1/2 tsp of Turmeric powder
1/4 cup of curd(made from skimmed milk)
1 tomato diced into small pieces
1 tbsp of coriander leaves chopped
1/2 tsp garam masala powder
Salt to taste
- Mix all the dals together in a bowl,pour water and let it soak for 1 hour.Wash and seive them out.
- In a heavy bottomed vessel lightly fry the cumin seeds without oil.Stir in the diced large onions and fry them till they turn pink .
- Pour 1 litre of water and add the dals into the vessel.Cover it with a lid and let it cook.
- When the dal is cooked add in the chilli powder,turmeric powder,tomato and salt.
- Add in the curd and let it simmer till the tomatoes have been cooked.
- Stir in the garam masala powder and garnish with coriander leaves.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
CHICKEN ULARTHU
- 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.
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Prawn Roast
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!
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator
Hi! I am Nimi Sunilkumar…an award winning cookbook author /culinary demonstrator/freelance writer / food photographer/food blogger …spiced with the flavors of food..
