Nimki Recipe

Namak Para or Nimki is an all time favourite snack loved by almost everyone in the country. We Bengali’s usually make a lumpsum amount during the winters and store in a big jar to munch them on over the year. Nimki/Nimkee as we pronounce the Namak Para/Parey is a very appetizing snack, full of flavor and not very much oily. Interestingly this snack can be stored and carried to long distances and for travel.

Nimki recipe is very easy and one of the most simplest snack recipe , it is usually prepared during the festivals, especially Durga Pujo, Diwali and New Year’s time. The Bengali style Nimkee is typically the diamond shaped deep fried snacks. As the name goes Nimkee, it means salty or namkeen in Hindi. There are many other varieties of Nimki prepared by everyone, such as Masala Nimki, sweet and salty Nimki, etc.

These crispy and flaky Nimki are always the best to accompany for tea time snacks. The crunchy bites makes it to crave for more and surprisingly it can be consumed in loads as these snacks are stored for many days, it looses its lipid component of dietary fats and can be considered to control cholesterol as well. Therefore, worry not and munch on for more crispy, crunchy and flaky Nimki snacks everyday.

Head on to the full recipe of this savoury Nimkee with step by step instructions below. (I’ve missed on clicking a few pictures while the preparation was going on, hence few steps pictures are missing. Although the entire recipe with proper instructions are shared for your convenience)

Namak Parey | Nimki | Nimkee Recipe

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Fryums

Course: Snacks

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Put hot melted ghee before making the dough. Fry in very hot oil keeping the heat on low to medium flame for a perfect crispy and flaky fries.

Ingredients:

1. Wheat flour- 3 cups
2. All purpose flour (maida)- 2 cups
3. Refined oil- half a cup
4. Ghee (clarified butter) - 2 tbsp
5. Sugar- 4 tsbp
6. Salt- 1 tsp
7. Nigella seeds- 2 tsp
8. Baking soda- 1 tsp

Method:

How to make ‘Nimkee Recipe’ with step by step instructions-

1. Take a large mixing bowl, sieve wheat flour and maida.
2. Add oil, melted ghee, sugar, salt, mix it well. Also add the nigella seeds(kalonji), baking soda, mix together
3. Gradually add warm water in little amount and make a dough with balanced amount of water in the flour. (The dough should not be soft, but firm.).
4. Knead into a thick dough. Cover with a cloth or lid and keep aside for 15 minutes.
5. Mix the dough again to get smooth texture.
6. Take a medium size portion of the dough and make a fist sized ball.
   
7. Dust some dry flour on the rolling board and roll out the dough like a chapatti.
8. Cut the chapatti into diamond shape using a knife or cutter. (can make shapes of your choice)
   
9. Heat oil in a thick round bottom pan, put the diamond shaped slices into hot oil.
   
10. Fry them until they turn slight golden in colour. (Keep the flame from medium to low heat)
11. Remove the fried slices from oil and place them on an absorbent paper.

Namak parey or Nimki snacks are ready. Serve them with hot tea or you can just munch it on any time. These Namak Parey can be stored for several days, make sure to cool them after frying and then store in an air tight container. Prepare these munchies for a yummy snacky treat. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2019. All Rights Reserved.

Gobi Manchurian

A bowlful of healthy and yummy Gobi Manchurian for an evening snack appetizer is always the best option to tackle your hunger pangs in a healthy way. Gobi Manchurian is probably one such delight that I always crave for in the winter season. Gobi/ Cauliflower is one of my favorite winter vegetable and I usually strive to prepare every kind of dishes with this humble veggie as it is found in plenty in the markets during this season. I love those fresh, perfectly closed florets and the goodness of cauliflower makes me feel so happy.

Gobi Manchurian is a popular Indo-chinese appetizer prepared using cauliflower, and other seasonings and sauces. It absolutely tastes delicious and so different from the other cauliflower dishes. The sizzling sweet, spicy and tangy flavor of the sauces makes it a stand out dish forever. An absolute favorite and a definite choice on menu of all the vegetarians and non-vegetarians too. While this Manchurian dish is mainly every vegetarian’s delight and serves as an excellent starter, I too preferably choose it being a hard core non-vegetarian. I simply enjoy Gobi Manchurian with chowmein, hakka noodles or fried rice.

Gobi Manchurian is my favourite and I often love to munch them anytime. Gobi or cauliflower are nutritious, rich in fibre and available in plenty during the winter season, not very much advisable to eat in plenty though as cauliflower causes gastrointestinal distress effecting in bloating and stomach upset . However, cauliflower can be eaten once boiled and cooked properly in limited portion only.

I personally like both dry and gravy Gobi Manchurian, hence I share a simple recipe of my version of the Dry Gobi Manchurian with everything that includes is absolutely vegan, except oil for frying and other spices which are used in little amount. The recipe for the dry version of Gobi Manchurian is similar to that of the gravy variation, however the amount of sauces combining it on the fried cauliflower depends upon the thickness of the gravy. The gravy must be rich and thick enough to coat the Manchurians properly giving it the perfect texture.

Head on to the full recipe with step by step pictures and instructions below:

Gobi Manchurian | Dry Gobi Manchurian

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Deep fried veggie

Course: Appetizer

Cuisine: Indian/ Indo-Chinese

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Can add food colour while preparing the batter, however I’ve avoided using it, since I wanted to keep this recipe perfectly healthy without any added colours or preservatives. Deep fry in hot oil keeping the flame on medium for a perfect crispness.

Ingredients:

1. Cauliflower- 1 whole
2. Besan (gram flour)- half a cup
3. Maida (all purpose flour)- 1 cup
4. Corn flour- half a cup
5. Soya Sauce- 1 tsp
6. Red mirchi powder- 2 tsp
7. Turmeric powder- half tsp
8. Salt to taste
9. Oil for frying
10. Onion- 2
11. Tomato- 4
12. Green chili- 5
13. Garlic- 1 whole
14. Ginger- an inch
15. Spring Onion (Onion stalks/Scallion)- 4
16. Coriander leaves

Method:

How to make ‘Gobi Manchurian’ with step by step pictures and instructions-

1. Chop cauliflower as shown in the picture.
   
2. Also chop the other required vegetables.
   
   
3. Take a large mixing bowl, put besan, maida, half cup corn flour, red mirchi powder, and salt. Add water to make it a thick batter.
   
   
4. Put the cauliflower in the batter and mix it well.
   
5. Immediately fry the cauliflower in hot oil.
   
6. Fry the cauliflower to the perfect crisp and crunch from outside and soft from inside.
   
7. Keep the fried cauliflower aside.
   
8. Heat oil in a pan, put sliced onion, ginger garlic paste, green chili, salt and saute until golden brown.
   
9. Put the chopped tomatoes and fry for more 5 minutes.
   
10. Now put red mirchi powder, turmeric powder, soya sauce and saute again.
    
11. Take a bowl of water with corn flour mix well and put in the pan.
    
12. Add the fried cauliflower and chopped onion stalks just before 2 minutes of switching off the flame.
    

Gobi Manchurian is ready to be served hot for that perfect golden crispy appetizer. This is absolutely a tastier and healthier way to tackle with your hunger pangs and a perfect solution to treat yourself at home in a restaurant way. Prepare this version of the Gobi Manchurian and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2019. All Rights Reserved.

Bombil Fish Fry

Bombil Fish Fry | Crispy Bombil Rava Fry

If you are a Seafood lover and looking for something fresh which can be easily found in your local markets without burning your pocket, then you sure must try these Bombay Duck Fish. Often underrated or disregarded by us to the costly fishes found in the markets, however Bombay Duck has its own health benefits and very high nutritional values. Fresh Bombay duck are highly beneficial in repairing body tissues, with various beauty benefits and also increases the protein content in our body.

Bombayduck is popularly known as Bombil in Maharashtra and other western parts of the country. It is also known as Bummalo or Boomla. Bengali’s call this fish as Lote Maach or Loitta/Loytta. Despite the name Bombay duck, its not a duck, but it is type of lizardfish. These Bombil fish are commonly found in saltwater in almost every seasons, especially in the coastal region of the country.

A small portion of Bombil fish is superbly packed with a lot of taste and flavor plus full of nutritions. The fish tastes very sublime with a soft flesh and has a central bone, hence not a tricky thing to remove the fish bones while eating though. Bombil fish fry is very popular in Maharashtra and we Bengali’s often make a gravy or chutney of this fish. However, today I will share the Rava fry recipe of Bombay duck, as I found this recipe very easy and too delectable.

Find the full recipe with step by step instructions and a short clip below:

Bombil Fish Fry | Crispy Bombil Rava Fry

[Non-Veg]                 

Author: Paromita.P

Prep Time: 5-10 minutes                                                           

Cooking Time: 10 minutes

Total Time: 20 minutes (approx)

Course: Seafood

Cuisine: Indian

Ingredients:

1. Bombil fish- 250 grams
2. Salt- to taste
3. Turmeric powder- 1 tsp
4. Red mirchi powder- 1 tsp
5. Coriander powder- 1 tsp
6. Cumin powder- 1 tsp
7. Lemon juice- 1 tsp
8. Rice flour- 1 cup
9. Semolina (sooji) – 1 cup
10. Oil for frying

Method:

How to prepare ‘Bombil Fish Fry’ with step by step instructions-

1. Begin with scaling and cleaning the fish.
   
2. When washed clean include a sprinkle touch of salt and turmeric powder and put aside.
   
3. Meanwhile make a thick paste of red stew combining turmeric powder, coriander powder, salt and cumin powder.
4. Add few drops of lemon juice and water to adjust the consistency. Now coat the fish equitably with this paste and set aside atleast 20 minutes for marination.
   
5. Next coat each fish independently with a blend of rice flour and semolina both taken in equivalent amount.
   
6. When covered well, slide these fish piece in hot oil and profound sear until brilliant and perfectly fried on both the sides.
   

Tips: Do not over fry the Bombil fish, as it may lose its taste. Flip the fish pieces very gently while frying, as these are very delicate and may get mashed.

Recipe video:

Crispy Bombil Rava Fry is ready to be served hot. Combine these with a dash of lime and wholesome salads to go delightful with the main course. Prepare this on your weekend and tell me how you liked it. Reach me on my Facebook, Pinterest, Twitter or Instagram. Join me on any of my recipe journeys and tag me with your recipe click on your Instagram account. I'll be happy to share your dishes on my Instagram Story tagging you. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2019. All Rights Reserved.

Love Quotes

Love Quotes

🌟🌟

You light up my sky like the ever glowing star,

Haven't seen you for long, you been so far.

My heart fades away everytime I think of you,

For things may change, but love will remain

A little of me, for all of you💕💕

Holding on to someone, isn't easy

But being in love with someone 

Is truly a blessed feeling!!

I had accepted you the way you were,

You were the thorn and flower I were ,

I would've survived safe in your arm,

As things always nudge me down to harm.

My life could be a better place with you,

Only you stand up for me no matter what I do.

I have been immersed in so many colour,
But I love the colour of you;
Shall always live in this atmosphere ;
Or may just hold on to you;
Getting drenched in hue forever to devour,
There ain't anyone like you!!

I hath been thrust upon so many colours,
Thy love doth colour of thou;
Shalt thee allewey hast thy athmosphere;
Whilst joust hold unto thou;
Thine kith drench hues forever to devour,
Hither ain't anyone like thou!!

I feel you every moment, all the time;
Your sense beholds I'm no more mine!
Ever since you left, set me all the more;
Miles away my mind lying on the shore!
You been so heartless, no desire to talk,
And here I dream a life with you to walk.

I am a different me everyday!!
If you like me when I am happy,
Then I deserved to be liked when sad;
If you like me when I ooze out,
You sure enough to like me when I bleed;
If you love me when I look appealing,
Here's you to love me when I look the worst. 

कल था बीत गया,
लम्हा था गुज़र गया,
नशा था बहक गया,
सपना था टूट गया ।
सुना था देख लिया,
धूल था साफ हो गया,
भ्रम था जो हल हुआ,
झूठ था मालूम हुआ ।

Kal tha bith gaya,
Lamha tha guzar gaya,
Nasha tha behak gaya,
Sapna tha tut gaya.
Suna tha dekh liya,
Dhul tha saaf ho gaya,
Bhram tha jo hal hua,
Jhuth tha malum hua.

ख़्यालों पर जो अगर बस चलता हमारा,

तो ख़्यालों से तुम्हें निकाल दिये होते;

एक ख़्याल ही तो है तुम्हारा,

जो कभी हमारा पीछा नहीं छोड़ते ।

Khayalon par jo agar bas chalta humara,

Toh hum khayalon se bhi tumko nikaal diye hote;

Ek khayal hi toh hai tumhara,

Jo kabhi humara pichha nahi chodte. 

Paromita Pramanick ©2019. All Rights Reserved.

Meethi Seviyan

With just another day to go for one of the biggest festival of this year, let's share some happiness in the form of food this Eid, and the best way to bring a sweet smile on someone's face is by treating them with sweet dish. Seviyan Kheer or Meethi Seviyan is a popular classic Indian dessert prepared mainly during Eid and this is the best time to devour upon a love for your sweet tooth.

Seviyan is a local name to vermicelli, that is thin long strings pretty much looks like noodles or spaghetti, usually prepared a sweet dish out of it, hence the name given as 'Meethi Seviyan' (Meethi= Sweet, Seviyan= Vermicelli). Meethi Seviyan is nothing but the popular Indian dessert 'Seviyan Kheer' mainly prepared during festivals and occasions, and with Eid, just in a day, Seviyan is all that we need to raven upon for the season. Seviyan Kheer is the traditional dessert or pudding for Eid and other Indian festivals prepared in every household.

Meethi Seviyan is a sweet dessert prepared with ghee roasted vermicelli, simmered milk, sugar, cardamom and lots of dry fruits. In a few recipes, people also add khoya, condensed milk to give more uniqueness to the sweet dish. Meethi Seviyan can be enjoyed hot or even chilled, also served as a main sweet dish accompaniment in lunch or dinner. It is the most delightful sweet dish and a quintessential recipe for Eid. Meethi Seviyan can be prepared in advance to the festival day and stored in the fridge to serve for the next day chilled and even more delicious in the warm weather.

Meethi Seviyan is also very similar to Sheer Khurma, which is yet another popular sweet dish for Eid festival. People love this sweet dish to the most and this is the best time to devour upon these delicacies without any barriers. Meethi Seviyan is mainly prepared with ghee (clarified butter), however with trending generation, there are a lot of fusion procedure or ingredients added on with time, people like to add butter giving it more enhanced taste. It is the most favourite dish of all ages having sweet tooth desire and of course kid-friendly recipe, as the dry fruits add on healthy nutrition to the dish.

Head on to the full recipe of Meethi Seviyan with step by step pictures and instructions below:

Meethi Seviyan

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes (approx)

Recipe Type: Pudding

Course: Sweet dish

Cuisine: Indian

Serves: 4

Measuring Items: 1 cup=150 ml; Tablespoon (tbsp)

Ingredients:

1. Vermicelli- 1 cup
2. Raisins- half cup
3. Cashews- half cup
4. Bay leaf- 2
5. Cardamom- 4
6. Ghee (Clarified butter)- 2 tbsp
7. Milk- 1 liter
8. Sugar- 1 cup (adjust to your taste)

Method:

How to prepare ‘Meethi Seviyan’ with step by step pictures and instructions-

1. Finely chop a few cashews, and crush cardamom into powder.
   
2. Heat a kadhai, add ghee.
   
3. Put cashews and raisins. lightly fry cashews and raisins. Keep aside.
    
   
4. With ghee remains in the pan, continue tempering with bay leaf and cardamom (you can add 1 tsp ghee if you wish)
   
5. Now add vermicelli in the tempered ghee.
   
6. Keep stirring continuously with a light hand, on low flame.
   
7. Roast the vermicelli golden brown.
   
8. Now add milk keeping the flame low.
   
9. Stir continuously and let the milk simmer for 5 minutes.
   
10. Now add sugar and keep stirring.
    
11. Once milk settles with the vermicelli, add the fried cashews and raisins. Mix well and serve hot.
    

Tips: Adjust the amount of sugar depending on the sweet tooth. Also adjust the volume of the milk, whether to be thick or a bit flowy texture.

The aroma of ghee, the creamy flavor of milk and the nutty crunchier taste of the dry fruits make it the utmost delicious, lip-smacking, mouthwatering, a favourite sweet dish for the season of festivities. There are some more sweet dish recipes I've shared on this blog which you may like Suji ka Halwa, Sukha Malpua, Doodh Lau, PaanCoconut Ladoo, Gur Batashe wali Kheer, Dry Fruits Chutney. Prepare Meethi Seviyan on this Eid and enjoy cooking, serving and eating!! Eid Mubarak to my reader friends!!

Paromita Pramanick ©2018. All Rights Reserved.