Bright orange carrot halwa in a round serving dish topped with halved cashew nuts. As prepared at The Bangala, Karaikudi.

Carrot Halwa

Carrot Halwa is a rich and gratifying dessert. People associate spicy food with India. But, all that heat is balanced with an incredible array of sweet treats. You see it everywhere you travel in the country. This Carrot Halwa is an easy to make pudding that delivers satiety. A little bit at the end of …

avial, vegetable stew, vegetarian cooking, Nimmy Paul, vegetables, matchstick, Nimmy&Paul, Cochin, Kochi, South India, India, Indian Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Avial

Nimmy Paul says you can vary the vegetables you use in this Avial dish but it should always contain a starch like yam or potato. Plus, a soft vegetable like a raw green banana or plantain and a green vegetable. Enjoy this bright and colourful dish as a side or on its own with appams …

Nimmy Paul, Nimmy&Paul, chemeen, shrimp, prawn, stirfry, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Chemeen

Nimmy Paul’s Chemeen recipe uses small pink prawns that are as tender as can be. Careful selection of ingredients goes a long way to making any dish and with a delicate seafood dish, this is especially true. Kokum – another of the key ingredients in the dish – is a small round type of tamarind …

Nimmy Paul, Nimmy&Paul, fish, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Fish Molee

Fish Molee (pronounced moy-ee) is one of the most popular dishes served in Kerala. With fresh fish from the Arabian Sea and backwaters estuaries, coconut from the trees that shade the land and the beauty of subtle spicing, it’s easy to see why people fall in love at first bite. Every cook has their own …