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 dish but it should always contain a starch like yam or potato, 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 used small pink prawns for this dish and they were as tender as can be. Kokum – one of the key ingredients – is a small round type of tamarind pod native to South India. Look for it (as a dried version) at Indian Grocers or substitute a small amount of tamarind paste.

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

Nimmy Paul’s Fish Molee

This 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 is easy to see why people fall in love at first bite. Every cook has their own version of …

Nimmy Paul, Nimmy & Paul Cooking School, Kochi, Cochin, Kerala, South India, India, Faces Places and Plates blog

Nimmy Paul

Nimmy Paul – South India’s Julia Child If you are going to cook, do it beautifully. These are the words of Nimmy Paul. She’s run an eponymous cooking school in Fort Kochi, Kerala for over 20 years. We are standing in her brand new facility getting ready for a long afternoon of photography, cooking and EATING …