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!
2 medium-sized Pomegranates (deseeded)
2 cups of chilled milk
1/4 cup of sugar (can use honey as well )
2 mint leaves (optional)
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.
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.
6 tbsp of semolina
100 gm of sugar
700 ml of milk
20 gm of badam
6 pistas (chopped)
4 cherries (chopped)
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 🙂
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.
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…
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.
Kulfi is a super popular frozen Indian dessert. Its the Indian ice cream but is much denser and creamier than the regular ice creams. The word “kulfi” was derived from the Persian word for covered cup. Since kulfis are loved by kids, I had posted a Dates and Almonds Kulfi recipe earlier.
Coffee lovers are quite familiar with the cafe’ mocha. Being a true coffee lover, I just love trying out coffee flavored recipes. This was a recipe that I came across in a food magazine a few years ago and having a husband who is crazy on coffee …its quite fun to pop up with different flavors. So today’s recipe is Mocha Kulfi!
Here’s the video link to this frozen delight. Stay tuned and subscribe to my youtube channel for more recipes.
- 2 cups of milk
- 200ml of condensed milk
- 6-7 tbsps of sugar
- 2 tbsps of instant coffee powder or espresso powder
- (Instant Coffee Powder or Espresso Powder)
- 2 tbsps of cornflour
- Boil milk with sugar and stir in the coffee powder .Mix in the condensed milk.Add 3-4 tbsps of water to the cornflour to make a smooth paste .Pour it into the boiling coffee mix and continue stirring .Make sure to stick to stirring the mix as it can easily get quite lumpy .Once the mix starts thickening up , turn off the flame and pour it into kulfi molds or into a deep tray.Freeze the kulfis for about 4-5 hours .When you are trying to demold the kulfis , it best to slightly show it under hot water so that you can easily pull out the kulfi. In a tray you can slice them into cubes and dust with coffee powder before serving .
Growing your own vegetables for your daily needs makes food so much tastier. Organic farming is so much into these days. Making use the soil to grow your own vegetables and fruits make cooking much more divine. Born and raised in Abu Dhabi, living a city life, I haven’t actually had a great exposure to farming or growing food during my childhood days. The vacation visits to Kerala to my parent’s ancestral homes always excited me so much. I really awed the moment s when the whole family gets together spending time chatting, cooking, eating …It was a real fun to do things that you were not used to doing. Going fishing in ponds, picking fresh veggies, helping my mother and grandmother in cooking. There’s a flush of memories that flow in when I look back.
After marriage, now a mother to two boys and living in Kerala … I also want to instill in my kids the value of growing their own food. I have a small backyard to the house where I live and every season it’s a different set of veggies that are grown.A few months back I had asked one of our staffs to buy a batch of potatoes for home and the person wasn’t very good at picking up the right potatoes and I ended up having slightly sprouted ones. In two days’ time I had to travel to my in-laws home for family reasons and by the time I was back in my kitchen, it was pretty much all sprouted up. They were all cut up and shoved into the soil. Last week as my husband and kids were plucking some fresh tomatoes from our backyard, I noticed the potato plant and pulled out one to find the potatoes were all ready to be taken out of the soil. We got about 2-3 kilos of potatoes which pretty much a good amount to use up for our home cooking. And yesterday I used some of those to make some really crispy “Aloo tikkis” for my children as a snack for tea time. The rains have started off pretty quick this year round….So it’s pretty much very satisfying to have some hot snacks with chai.
- 3-4 medium sized potatoes boiled and peeled and mashed
- 3-4 green chillies chopped
- ½ tsp of cumin seeds
- ½-1tsp of chilli powder (u can vary it according to your spice preference)
- ½ tsp of turmeric powder
- 2 tsps of coriander leaves chopped
- ¼ tsp of dry mango powder or ½ tsp of lemon juice
- 2 tbsps of rice flour
- Salt to taste
- Oil for frying
- In a bowl mix in potatoes, green chillies ,cumin seeds, chilli powder , turmeric powder , coriander leaves , rice flour ,lemon juice or dry mango powder and salt . Pinch golf ball sized small portions, roll and flatten to make patties .Once shaped in to patties, heat oil in a wok and deep fry them till they are golden brown in color. Serve with green chutneys
- 1 cup of fresh mint leaves
- 1/2 cup of fresh coriander leaves
- 2 green chillies
- 1 clove of garlic
- 1/4 inch piece of ginger
- 1 teaspoon of lime juice
- 1/2 cup of yoghurt
- salt to taste
- Grind mint leaves , coriander leaves , garlic , ginger and lime juice into smooth paste in a blender.Mix in the yoghurt and salt .Serve it with the aloo tikkis !
India being a country with remarkable diversity has always been the abode to a rich culinary heritage .As a child I always fancied our motherland not sure if it was of me being born and brought up outside India . The vacations were always days that I would wait for our trips to India . Indian cuisine in itself is so vast that you can never get tired exploring .The huge regional diversities from states , to borders to homes is just unbelievable .
With this new post I would also like to share the officially launch my you tube channel “Nimi’s Recipes “.This is an attempt to give a breath of life to some of the recipes that I have loved trying ..Hoping to have your support !!
The recipe that I wanted to introduce today is a Sindhi bread -“Koki”. This Sindhi breakfast is a really good combination with green chutney .
- 4 cups whole wheat flour
- 2 large onions chopped
- 4 green chilies chopped
- 3 tbsp fresh coriander leaves finely chopped
- 2 tsps cumin seeds
- 2 tsps pomegranate seeds
- Salt to taste
- Oil for shallow frying
- In a bowl mix all ingredients except for oil and add water to knead it into a firm dough .Cover the bwl and set aside for about 10-15 minutes .
- Divide the prepared dough into small balls and shape into thick flat patty .Place patties on a warm griddle and roast both sides on a very low heat .Roll these patties into slightly thick round discs and shallow fry in oil , turning to cook both sides.Serve the koki roti with green chutney .
The best part of staying in Munnar is to get hold of the local fresh veggies . Broccoli is one such veggie that I love to cook with .Soups and salads were my first preferences when I started to cook with them .But it wasnt a big hit with my kids as they rarely fancied them on their plates . Being a mother my first priority has always been to find out ways to include them in the daily diet .The fun part of cooking is to keep innovating recipes .That’s one way that I came up with the Broccoli Rotis which is now a fave with my young one .”Amma , you know these green rotis are much better if you add extra ghee to them …well thats how I want them !” my younger one chuckles and adds on, “But u dont have to add more ghee to my brothers rotis….” with a naughty smile. Hmm ….that was short ignite to the reason for a new fight that started off in a matter of minutes..
I have started posting video recipes on my youtube channel..If you would like to have a look at the video tutorial .You can subscribe
- For the Filling
- 2 tbsp of oil
- 1 onion finely chopped
- 3-4 green chillies chopped
- 7-8 Broccoli florets
- Salt to taste
- 1/2 tsp of dry mango powder
- 1 tsp f garam masala
- For the dough
- 2 cups of wheat flour
- 1 tsp of ghee
- Salt to taste
- water as required to knead
- Ghee to panfry the rotis
- Mince the broccoli in a blender or food processor .
- Heat oil in a pan , saute onions and add in green chillies .
- Once the onions are translucent add the minced broccoli .Stir add water and salt .Cover & cook till the the water has totally evaporated .Keep aside .
- In a bowl mix wheat flour , salt and ghee .Pour in the required amount of water and knead the mix into a dough .Leave it to rest for about 10 minutes . Now pinch and roll balls out of the dough , flatten them , dust them with wheat flour .Dusting with flour stops it from sticking a lot to the rolling pin .
- Roll them thin .spoon some of the broccoli mix and fold from all the four sides into a square.Dust again with wheat flour and roll them out thin .
- Pan fry the rotis on both sides on a flat pan with ghee.
- Serve rotis with pickles, raita or curries.
Its been a few months of happenings all through .In October at last I happened to be at Frankfurt World bookfair representing my cookbooks at the Worlds Largest Book Fair representing India.With all the set of mishaps with last year Frankfurt fair it was quite nerve wracking till I got my visa.To be at the Frankfurt fair was a big moment and meeting up with some of the most wonderful people was even the most memmorable moment.Catching up with most of the cookbook authors after the awards in May was even more exciting .My kiddos were’nt quite happy of me travelling without them …well I truly missed them ..I just couldn’t help myself from from laughing when they used to call me up and complaint about each other ..on Skype! Gosh ! My pranksters !!!
Back from Frankfurt and it was a whirlwind of happenings .. with my fathers accident ..and a few weeks later my uncle passed away ..it was a quite a bit of shock ..my father is still in the process of recovering ..and I really hope to have him all healthy …In the midst of all this I was featured on the cover of a leading magazine in Kerala , “Karshakasree”
Now on to the recipe of the Italian Bread Pudding .I just love this super quick pudding …
- 1tbsp of butter
- 2 apples , peeled , cored and sliced in to rings
- 85g granulated sugar
- 2tbsp of apple juice
- 4 thick slices of bread with the crusts removed
- 300ml of fresh cream
- 2eggs beaten
- Rind of 1 orange , cut into short thin sticks
- Lightly grease a 1.2 litre deep casserole with butter .
- Arrange the apple rings in the bottom of the dish .Sprinkle half of the sugar over the apples.Pour the juice over the apples.Add the bread slices , pushing them down with your hands to flatten them slightly .
- In a bowl mix the left over sugar with the orange rind and cream .Pour the mixture over the bread .Set aside to soak for about 30minutes .Preheat oven at 180degree celsius and bake for about 25-30 minutes until golden and set .Remove from oven , set aside to cool slightly and serve warm .
Happiness lies in the joy of achievement and the thrill of creative effort.
Franklin D. Roosevelt
Indeed the thrill and joy of achievement is just unexplainable. Last year in the month of July when I was at my parents place for the monsoon break from school , I least expected the outcome of my long awaited cookbook “4 o’ clock temptations of Kerala” .I have had the craziest as well as the most unexpected circumstances when I look back .I lost the data of my book thrice and then send it for print .Things were totally haywire with my harddisk broken , my laptops display dead and so on ….it was just never ending and I had time constraints as I was to exhibit my books at the Frankfurt World Book fair …When the book print was all sorted just two days before my flight I am informed that my visa got rejected ..It was totally devastating 🙁 ..to top all these my son was down with pneumonia .I tried my level best ..but unfortunately I couldnt make it to Frankfurt .The books were exhibited there as my brother was there for the event ..but it took me months to recover from the mishaps .
Whatever happened, happened for good.
Whatever is happening, is happening for good.
Whatever will happen, that will be for good as well. –
Its taken me a very long time to share with all of you the news of my book , but as its told better late than never ..so I am very happy , excited, thrilled, ..you can take up all the synonyms that can go with it ….to share with you all tht my cookbook , “4 o’ clock temptations of Kerala ” which is on the snacks of Kerala cuisine has won “Best Indian cookbook in the world ” for the Gourmand world cookbook awards 2015-16 from 209 countries representing India .I seriously had no words to say on stage… when I was called up I was in all tears ….
Its great to win the Gourmand awards the second time and experience the whole event .Earlier it was for my cookbook “Lip smacking Dishes of Kerala” which won the 3rd Best Local Cuisine book in the world for 2013-14 at the Gourmand World cookbook awards from 187 countries representing India , held at Beijing , China .
Now to spice up all this news I have a recipe for a pickle that I made from the garden fresh cherry tomatoes…
- 1/4kg cherry tomatoes
- 2tbsp of kashmiri chilli powder
- 1/2 tsp of turmeric powder
- 2-3 green chillies chopped
- 1 small piece of ginger finely chopped
- 1 tsp of mustard seeds
- 1/2 tsp of fenugreek seeds
- 1/4 tsp of asafoetida powder
- 2-3 tbsp of oil
- 1/2 tsp of sugar
- 1 tbsp of vinegar
- salt to taste
- 2-3 sprigs of curry leaves
- Heat a pan , add oil and fry the tomatoes till they shrink in size and seperate.In the remaining oil , pop mustard seeds, add fenugreek , ginger, green chillies and stir fry them for a minute or two on med flame .Lower the flame and stir in the turmeric and kashmiri chilli powder .Once the oil starts seperating add in the vinegar .I added a little extra vinegar so that i can cook the the sauce a bit more .You can also add water but that at times accelarates mould growth in the pickle .
- Now mix in the fried tomatoes , add sugar , asafoetida , salt and curry leaves .Turn off the flame and let it cool before you bottle them .
- Enjoy these pickles with rice or rotis ...
A few months back when Facebook team contacted me to do a video on my journey from a homemaker to an entrepreneur I had no clue of what to expect .My latest cookbook “4 o’ clock temptations of Kerala ” won the “Best Indian cuisine book in the world” for the Gourmand world cookbook awards 2015-16.A few weeks back I received an email from Facebook India with the statistics of the reach…”The video had reached 600,000 people across India! The video itself has been viewed 300,000 times ”
I whole heartedly thank all the wonderful people who had viewed,supported,encouraged ,shared and liked the video .Kudos to YourStory for the wonderful video 🙂
Watch how Nimi Sunilkumar's Cooking School used Facebook to spread awareness of her cooking classes and grow her business.
Posted by Facebook on Wednesday, April 13, 2016
Greg Grano and Sarah Sellman two wonderful filmmakers from SanFrancisco did a portfolio on me for the website Hooplaha-Only good news ..it was just magic as the video is very close to my heart ..
Its crazy when I look back and see how my passion for food has created magic …the magic of following my heart!!!