Nimi's Culinary Ventures

Instant dosa for Dosa lovers!

 

Some mornings can be lazy driven when you just want to schedule out the breakfast with a quick fix. Dosa being a popular South Indian crepe is mostly made with fermented rice and lentils. Today I am sharing a variation of our traditional dosa recipe. The Instant Carrot Dosa is an ideal way to start your day.

Looking for a fuss-free breakfast idea? The Instant Carrot Dosa is an ideal way to start your day. This dosa is colorful, healthy, and needs no overnight preparation. Made with carrots and rice, this dosa is delicious and will be a delight for your tastebuds.

Carrot Dosa 

Ingredients:

1 cup of cooked rice
1 cup of raw rice
1 cup of grated carrots
3 tbsp of sugar
Half a cup of thick coconut milk
Half a cup of water

Salt to taste

Instructions:

Wash the rice and soak for 10 mins.
Add cooked rice and grind with water.
Let the mixture grind into a smooth paste.
Add grated carrots, sugar, coconut milk, and salt.
Mix all the ingredients well into a batter of pouring consistency.
Heat a Tawa and pour batter on it.
Cook dosas with ghee.
Serve hot with any chutney.

I relish this dosa with chutney podi mixed with sesame oil. You can also serve them with Sambar and coconut chutney. If you wish to learn to make the gunpowder chutney or chutney podi click below on the link .

Chutney podi for Dosa & Idli lovers!

 

Do try this at home and please leave your comments and suggestions in the comments section below.

Pomegranate milkshake for #worldmilkday!

Drinks, Smoothies | June 1, 2020 | By

Have a yummy pomegranate milkshake on #worldmilkday today.
20 years ago, World Milk Day was established by the Food and Agriculture Organisation of the United Nations to recognize the importance of milk as a global food, and to celebrate the dairy sector. This fresh pomegranate milkshake is a must-have delight on a hot summer afternoon.

For the past couple of days, it had been pretty sunny and I was planning on using up the pomegranates. Having picky eaters for pomegranate at home this is what they would love having. Do try freezing the milkshakes into popsicles. They are super yum!

Pomegranate Milkshake 

Ingredients:

2 medium-sized Pomegranates (deseeded)
2 cups of chilled milk
1/4 cup of sugar (can use honey as well )
2 mint leaves (optional)

Instructions:

Deseed the pomegranate and put it in the mixer.
Add sugar and some chilled milk.
Blend for a few minutes. Add in mint leaves (Make sure you don’t overdo the mint flavor.)
Pour the remaining milk and mix well.
Strain the milkshake and discard the seeds and pour it into serving glasses.

Badam Kheer to celebrate Eid!

In this phase 4 of the lockdown that we are undergoing, hoping that all are safe at home. Be it any festivity ..there’s always a special craving for a dessert. Add a nutty sweetness to your Eid festivities tomorrow with this delicious badam kheer. A rich delicacy like this is a perfect way to celebrate the end of Ramzan. It is very healthy and extremely easy to make.

Follow this step-by-step recipe to enjoy badam kheer this Eid-ul-Fitr.

Badam Kheer 

Ingredients:

6 tbsp of semolina
100 gm of sugar
700 ml of milk
20 gm of badam
6 pistas (chopped)
4 cherries (chopped)

Instructions:
Boil and peel the almonds.
Grind them into a paste.
Boil milk and sugar in a pan on low flame.
Add semolina and stir well.
Pour the badam paste into the mixture and stir.
Once the mixture thickens, remove it from the stove.
Pour the kheer halfway into a glass.
Add a layer of chopped pistas.
Now, fill up the rest of the glass with kheer.
Garnish with chopped badam, pistas, and cherries.

Serve warm 🙂

 

 

Chutney podi for Dosa & Idli lovers!

Chutney Podi is known by many names-gun powder, idli podi and pappula podi. This dry powder is a staple in South Indian homes and is not only easy to make but also filled with protein, fiber, essential vitamins, and minerals. This is something that you can always store in cupboards in batches in airtight containers.
This versatile chutney podi can be enjoyed with idlis, dosas, hot rice, chapati or even parathas. In this simple video, I teach you to step by step, how to make this delicious powder at home. Do try this recipe at home and share your videos and pictures with me on Instagram(@nimisrecipes). In case of any queries or doubts, DM me, I would love to help you.

Chutney Podi 

Ingredients:
1 TSP of oil
2 cups of chickpea lentils
1 cup of black gram lentils (without skin)
1/2 cup of curry leaves
10 Kashmiri dry chillies
2 TSP of asafoetida powder
1 & 1/2 TSP of salt

Heat oil in a pan .Toast chickpea lentils and black gram lentils.
Put in the curry leaves and mix well.
As the lentils start changing color, add the Kashmiri dry chilies.
Once the lentils start turning golden, add the asafoetida powder and stir well.
Blend all the ingredients until you have a coarse mixture.
Lastly, add salt to taste. Store in airtight containers. When serving , mix the chutney podi with oil(sesame or coconut oil) to make it into a paste and serve with dosas or idlis.

Baking Challah bread..

Baking, Breads | April 12, 2020 | By

Hoping all of you are at home and safe with your loved ones. At times like these, we must unite in our fight against Covid_19 and maintain social distancing….take up these moments to spend more time with your family. I am back to my blogging after a pretty long gap. Things have moved on in the past few months. We might be locked up in our homes but there’s no harm in utilizing these days to strengthen up bonds. Here’s a bread that I had baked today for my family. I am so thankful to Orly Ziv for her wonderful recipe from her award-winning cookbook. We met each other at the Gourmand Cookbook Awards in 2014 and have been friends since then. 

The braided challah originated in Israel, which is made with eggs, is the Jewish Sabbath‑and‑holiday bread. Braided ones, which may have three, four, or six strands, are the most common, and because they look like arms intertwined, they symbolize love. Three braids symbolize truth, peace, and justice.
 
 
Challah Bread 

320g water

80g sugar
1 1/2 tbsp of dry yeast
800g flour
2 eggs
1tbsp salt
60g oil
For coating
1 egg lightly beaten
2-3 tbsp of sesame seeds /poppy seeds
 
Pour water, sugar and yeast into a bowl . Add flour ,  eggs , salt and oil. Mix everything together to form a dough. Knead the dough on a floured surface and roll it into a ball. the dough will be a little sticky. Transfer it into a lightly floured bowl , cover it with a kitchen towel and let it rise for 40 minutes. Once doubled in size, divide dough in half. Divide each half into three portions. Roll them into three long logs. Pinch together the tops of three pieces and start braiding them, pinching at the end. Allow the dough to rise on the tray. Preheat oven at 170 degree celsius. Brush the braided dough with the beaten egg and sprinkle sesame seeds on it. Bake for 10-15 minutes till golden brown. Remove from oven, let it cool before serving.
Happy baking !
 
 

Pineapple Sheera for Diwali !

 

Diwali or Deepavali the festive spirit always symbolizes the spiritual “victory of light over darkness, good over evil and knowledge over ignorance”. This was not a festival that caught a lot of attention in Kerala. But after marriage and relocating myself to Munnar the festive spirits have caught up. For the past many years have been making out a set of Indian sweets. This festive season I thought of sharing with you this quick sheera recipe.

Pineapple Sheera
1917 calories
355 g
118 g
45 g
30 g
27 g
1288 g
140 g
228 g
0 g
15 g
Nutrition Facts
Serving Size
1288g
Amount Per Serving
Calories 1917
Calories from Fat 396
% Daily Value *
Total Fat 45g
69%
Saturated Fat 27g
136%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 118mg
39%
Sodium 140mg
6%
Total Carbohydrates 355g
118%
Dietary Fiber 9g
35%
Sugars 228g
Protein 30g
Vitamin A
35%
Vitamin C
132%
Calcium
36%
Iron
15%
* 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 Pineapple Puree
  2. 1 Cup of Semolina
  3. 1 Cup of Milk
  4. 3 TBSP of Ghee
  5. 1 Cup of Sugar
  6. A pinch of Saffron
  7. 2 Cups of Water
  8. A few Cardamoms
Instructions
  1. Pour the Pineapple puree into a pan.
  2. Add 1 TBSP of sugar.
  3. Mix well and let it simmer for 4-5 mins.
  4. Keep this aside and heat some ghee into a pan.
  5. Add the semolina and saute for 5-7 mins.
  6. Now, keep this pan aside as well.
  7. Heat some water into a separate pan.
  8. Add one cup of milk and the sugar.
  9. Add the saffron and the crushed cardamoms.
  10. Add the sauted semolina next and mix well.
  11. Infact, keep mixing, till the mixture becomes thick.
  12. Next, add the pineapple puree and mix well.
  13. Transfer into a bowl greased with ghee and mould it on to a plate and garnish with
  14. pineapple pieces.
beta
calories
1917
fat
45g
protein
30g
carbs
355g
more
Nimi's Culinary Ventures https://www.nimisrecipes.com/

Its Waffle time !

blog, Desserts, Sweets | September 24, 2019 | By

Waffles have always been on my to-do list when I started getting involved in cooking. But it took a few years till I got hold of a waffle iron. Here’s a waffle recipe that I normally whip up when I have leftover oats at home. And as my whole family has a  craving for peanut butter …I normally don’t miss adding it to my waffle recipe.

Oats Banana Waffles
2128 calories
283 g
422 g
72 g
87 g
21 g
952 g
508 g
47 g
1 g
43 g
Nutrition Facts
Serving Size
952g
Amount Per Serving
Calories 2128
Calories from Fat 619
% Daily Value *
Total Fat 72g
111%
Saturated Fat 21g
106%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 26g
Cholesterol 422mg
141%
Sodium 508mg
21%
Total Carbohydrates 283g
94%
Dietary Fiber 42g
169%
Sugars 47g
Protein 87g
Vitamin A
30%
Vitamin C
30%
Calcium
77%
Iron
102%
* 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 cups of oats
  2. 1 cup of milk
  3. 11/2 tsp of vanilla extract
  4. 2 small bananas
  5. 1tsp baking powder
  6. 3tbsp of peanut butter
  7. 2 eggs
  8. 2tsps of sugar (optional)
  9. Butter for greasing
Instructions
  1. Preheat waffle iron , puree bananas and keep aside .
  2. In a bowl add in oats. milk eggs, banana puree , baking powder , peanut butter and sugar .
  3. Blend all ingredients till it becomes a smooth batter .If the batter seems to be too thick add in around 2-3 tbsps of milk.
  4. Grease the preheated waffle iron with butter .
  5. Ladle out the mix on to the hot waffle iron .
  6. Cook until golden brown .
  7. Serve hot with dusted powdered sugar and maple syrup .
Notes
  1. Sugar mentioned is optional .I prefer to skip the sugar bit ..but if you would like to have an extra bit of sweetness..you can add the ingredient .
beta
calories
2128
fat
72g
protein
87g
carbs
283g
more
Nimi's Culinary Ventures https://www.nimisrecipes.com/

Have you ever had that instance where you have run out of the store-bought batch of maple syrup and you are in a fix of how to recreate the syrup? Heres a quick and simple method of making maple syrup at home.

Homemade Maple Syrup

A quick fix syrup that goes well with pancakes, toasts, and waffles.

¼ cup sugar

½ cup brown sugar

½ cup of boiling water

½ tbsp of butter

1/2tsp of vanilla extract or maple extract

 

Spread out sugar in a flat pan or skillet evenly and start heating on medium heat till all the sugar starts caramelizing.

On caramelizing keep aside.

In a saucepan add brown sugar, pour boiling water and vanilla or maple extract and cook till the sugar dissolves.

Add in the caramelized syrup and continue simmering till it is of thicker consistency.

Take it off the heat and whisk in butter.

Store in airtight containers once cool.

Best served with pancakes, waffles, and toasts.

 

 

 

Pepping Onam with the Parippu Payasam !

A harvest festival that is celebrated all over Kerala..a celebration that brings many hearts together .Its that time of the year again when the festive spirit is on. A festival that has no caste, creed or religion is Onam . A festival that is celebrated to welcome King Mahabali.Each day of Onam has its own significance.

My childhood memories take me to those joyful moments when I used to come to my ancestral home and get together with my cousins trying to pick flowers and decorate flower carpets. On the day of Thiruvonam is when the Sadya is laid out . But we all used to help out with the preps for the big day.

Payasam or the dessert is an inevitable part of the Sadya(the meal on the banana leaf). I am always a huge fan of the jaggery based puddings that is served after the meal. Thought of sharing a recipe that I learned from my mother. The traditional Parippu Payasam or Parippu Prathaman. This is basically made from the green gram split lentils or moong dal .

Parippu Payasam
3731 calories
458 g
131 g
216 g
18 g
162 g
1910 g
403 g
406 g
0 g
43 g
Nutrition Facts
Serving Size
1910g
Amount Per Serving
Calories 3731
Calories from Fat 1841
% Daily Value *
Total Fat 216g
333%
Saturated Fat 162g
811%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 30g
Cholesterol 131mg
44%
Sodium 403mg
17%
Total Carbohydrates 458g
153%
Dietary Fiber 3g
11%
Sugars 406g
Protein 18g
Vitamin A
31%
Vitamin C
29%
Calcium
21%
Iron
139%
* 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 Moong Dal
  2. ⅛ Cup of Sago (Sabudana)
  3. 2 Cups of Jaggery Syrup
  4. 2 Cups of Thin Coconut Milk
  5. 1 Cup of Thick Coconut Milk
  6. 2-3 Cardamom (Crushed)
  7. 4 TBSP of Ghee
  8. 3 Cups of Water
  9. ¼ Cup of Coconut Chips
  10. 1 TBSP of Raisins
Instructions
  1. Start by soaking moong dal for half an hour.
  2. Heat ghee in a pan.
  3. Fry the moong dal in the pan for 10 mins.
  4. Now, add water to the lentils.
  5. Cook until lentils are soft and add the jaggery syrup.
  6. Cook for some time till the mixture thickens.
  7. Next, add the thin coconut milk.
  8. Add the crushed cardamom and let the mixture simmer.
  9. Wash, boil and strain the sago (Sabudana)
  10. Add the sago to the pan and mix well.
  11. Simmer until mixture thickens.
  12. Next, add the thick coconut milk.
  13. Turn the flame off once the payasam starts simmering.
  14. Next, take ghee in a pan for tempering.
  15. Fry the coconut chips and add the raisins too.
  16. Once they start puffing, take them off the flame.
  17. Now, pour this on top of the payasam and mix well.
  18. Serve this warm !
beta
calories
3731
fat
216g
protein
18g
carbs
458g
more
Nimi's Culinary Ventures https://www.nimisrecipes.com/

Singing the traditional onam song ,

“Maveli Nadu Vaneedum Kaalam
Manusharellarum Onnupole
Amodhathode Vasikkum Kalam
Apathangarkkumottillathanum
Kallavum Illa Chathiyumilla
Ellolamilla Polivachanam

Kallapparayum Cherunazhiyum
Kallatharangal Mattonnumilla
Adhikal Vyadhikalonnumilla
Balamaranangal Kelppanilla

Maveli Nadu Vaneedum Kaalam
Manusharellarum Onnupole “

 

Wishing you all a wonderful Onam !!!!

Best Show kitchen Award and Gourmand World Summit!

awards | July 28, 2019 | By

This month had quite a few surprises in store. Really overwhelmed, humbled & honored to share that I received the “Best Show Kitchen Award ” representing India during this year’s “Gourmand Awards 2019” held in Macao, China. I was selected for the show kitchen that I had showcased during the Gourmand world summit in March 2019. in Paris. 

The Gourmand Awards are unique in the Food and Drink sector and is quoted out as the Oscars of Gastronomy. They are in fact the most international book awards for any kind of books, Only the Olympics can compare in scope. This competition for 2018 had Food and Drink Culture entries from 216 countries.
It was an honor to have been cooked Indian flavors at the Chef’s Kitchen at the Macao International Bookfair and to be among one among the best. It was truly lovely to have a wonderful crowd to whom I could cater out our flavors.


An added experience was to have cooked with World Food Programme team, helping children worldwide in the fight against hunger. It was a delight to cook Indian flavors of the provided Armenian ingredients. Thankyou Alessandro & his team for roping me in.

My effort has always been to bring the authentic flavors of our country to the outside world. My second cookbook “Lip-Smacking dishes of Kerala ” won me the title of “3rd Best local cuisine book in the world” for 2013-14 and later on my third cookbook “4 o’clock temptations of Kerala” went on to win the “Best Indian cookbook in the world” for the year 2015-16. This is the third time that I have had a chance to witness the awards but the most exciting part was to be acknowledged. I am thankful to the Gourmand team for finding me worthy of it.

My sincere thanks also go out to my friends, family, and well-wishers for all the encouragement and support even when the tides were rough to keep my dreams alive. Thankyou Masterchef Cyril Roquet for hosting the show. 

In March it was an honor to have my cookbook “4 o’clock temptations of Kerala” (Winner of the Best Indian cookbook in the World 2015-16) represented India at the UNESCO headquarters during the Gourmand World Summit in Paris, France from 20-22nd of March. The summit was a huge network of food culture professionals, around a big exhibition of 2000 books from 170 countries. It was the opportunity to see what is done and written around the world, by alphabetical order, from Afghanistan to Zimbabwe. So many topics, styles, layouts, formats, angles, traditions, fusions, and research are there to be discovered and shared. So many talented authors and creative publishers to be met. VIPs including ambassadors, chefs, distributors, agents, photographers, food and tourism journalists, bloggers, publishers, authors, and designers attend the Summit.

It was even more exciting to have had the opportunity to be one among the 25 chefs from different countries representing their cuisine during the “Village International de la Gastronomie”.I did a live show kitchen cooking up some of the authentic flavors of Kerala, representing the regional cooking from India in show kitchen facing the Eiffel Tower during the “Village international de la gastronomie” on 24th of March 2019. The four days of the event was mesmerizing representing culture and flavors from different parts of the world. 

A huge thanks to Gourmand team and Anne Laure Descombin creator of Village International de la Gastronomie for the huge support. Denis Nidon and Virginie Petorin, thank you so much for capturing and sharing with me the moments from the events.

 

World Wide Ebook giveaway & New year wishes!

 

                       This festive season with the start of the new year I am launching the ebooks of my award-winning cookbooks “Lip Smacking Dishes of Kerala” (3rd Best Local Cuisine book in the world for Gourmand awards 2013-14) and        “4 o’ clock temptations of Kerala” (Best Indian cookbook in the world for Gourmand Awards 2015-16). 

 

                       I will be giving away 10 ebooks ..make sure to grab your copies by entering the giveaway. If you would like to celebrate the regional flavor of Indian cooking through Kerala cuisine or would like to gift your friend or loved one…

Click here to enter the giveaway 

The results will be announced on the 2oth of January 2019

If you would like to get the paperback copies of the books, you can order them here

Wishing you all the very best!!

Let’s welcome the year which is fresh
Let’s welcome the year which is new,
Let’s cherish each moment it beholds,
Let’s celebrate this blissful new year.

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