Herbes de Provence Nimki, A deep fried, crispy and crunchy yet melt in your mouth savoury crackers sure to win your heart once devoured with a HOT cup of masala chai . An Indian snack bursting with the distinct flavour of herbes de Provence. The best part about this recipe is that these crackers can be done under an hour with just a few ingredients. Here is my recipe of Herbes de Provence Nimki with step by step pictures.
Whether it’s Diwali or Holi, Indian High Tea or just a chilled out afternoon with a cuppa in your own home, serve these delicious crispy crackers with a bit of a twist. I bet they are going to steal the show.
NIMKI
Nimki, savoury deep fried Indian style crackers, are hugely popular in North India and West Bengal. Also, they can be prepared in many shapes such as diamond, triangle and layered, then deep fried. Traditional Nimki is flavoured with cumin and Nigella seeds, but nowadays you can find in various flavours and shapes, however, the texture remains the same – crunchy and crispy that should be eaten with tea or pickle throughout the year. But somehow there is great fun eating during the Diwali period.
HERBES de PROVENCE NIMKI
As I mentioned above that you can play with Nimki flavours according to your taste buds, the Herbes de Provance Nimki idea was dancing in my head since I bought a huge packet of this beautiful blend of Herbes de Provance from the heart of the France countryside on my last visit to French Riviera . Almost in every dish we tried over there included this beautiful aromatic blend. Therefore Herbes de Provence Nimki on JCO!
WHAT IS HERBES De PROVENCE
Herb de Provence is a seasoning blend of herbs that grow abundantly in Southern France, therefore used in most of the savoury dishes. The dishes filled with the flavours of Provence are absolutely delicious. The blend is consistent of dried herbs such as summer savory, rosemary, basil, marjoram, thyme and lavender buds.
HERBES de PROVENCE NIMKI INGREDIENTS
- Plain flour or all purpose flour ( Maida )
- Herb de Provence
- Freshly ground pepper
- Ghee
- Salt
- Oil for deep frying
- Red Chilli Powder ( Optional )
HOW TO MAKE HERBES De PROVENCE NIMKI AT HOME
In a big bowl combine plain flour, salt, ghee, pepper powder and herbes de Provence and mix well. Knead the dough using water, and make a semi-stiff dough. Cover the dough with the clean kitchen towel for 10 minutes.
Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste. Divide the dough into equal portions and make balls. Roll the dough into thin round circle with the help of rolling pin. Apply about half a TBSP of flour paste evenly on top of the round chapatti. Then roll it into a tight log and seal the edges properly. Cut the log into 1″ pieces. Very lightly press nimki with your thumb or index finger. Fry it in hot oil on a very low heat, so nimki cookes inside out evenly. Remove, once nice and golden. Sprinkle red chilli powder if using.
Herb de Provence Nimki
Ingredients
- 1 cup Plain flour Maida
- 1 tablespoon Herbes de Provence or mixed herbs
- 1 tablespoon Ghee Vegan use oil
- 1 teaspoon Black pepper
- Salt
- ½ teaspoon Red chilli powder Optional
Instructions
- In a big bowl combine plain flour, salt, ghee, pepper powder and herb de Provence and mix well.
- Knead the dough using water, and make a semi-stiff dough.
- Cover the dough with the clean kitchen towel for 10 minutes.
- Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste.
- Divide the dough into equal portions and make balls.
- Roll the dough into thin round circle with the help of rolling pin.
- Apply about half a TBSP of flour paste evenly on top of the round chapatti.
- Then roll it into a tight log and seal the edges properly.
- Cut the log into 1″ pieces.
- Very lightly press the cut pieces with your thumb or index finger.
- Heat oil in a kadai.
- Fry it in hot oil on a very low heat, so nimki cooks inside out evenly.
- Remove, once nice and golden.
- Sprinkle red chilli powder if using.
- Let the nimki cooled down completely.
- Store in an airtight container and keep it at room temperature.
- Serve with Masala Chai.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Herb de Provence Nimki
Ingredients
- 1 cup Plain flour Maida
- 1 tablespoon Herbes de Provence or mixed herbs
- 1 tablespoon Ghee Vegan use oil
- 1 teaspoon Black pepper
- Salt
- ½ teaspoon Red chilli powder Optional
Instructions
- In a big bowl combine plain flour, salt, ghee, pepper powder and herb de Provence and mix well.
- Knead the dough using water, and make a semi-stiff dough.
- Cover the dough with the clean kitchen towel for 10 minutes.
- Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste.
- Divide the dough into equal portions and make balls.
- Roll the dough into thin round circle with the help of rolling pin.
- Apply about half a TBSP of flour paste evenly on top of the round chapatti.
- Then roll it into a tight log and seal the edges properly.
- Cut the log into 1″ pieces.
- Very lightly press the cut pieces with your thumb or index finger.
- Heat oil in a kadai.
- Fry it in hot oil on a very low heat, so nimki cooks inside out evenly.
- Remove, once nice and golden.
- Sprinkle red chilli powder if using.
- Let the nimki cooled down completely.
- Store in an airtight container and keep it at room temperature.
- Serve with Masala Chai.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pumpkin Miso Soup, the humble pumpkin soup with a twist. This vegan, delicious and creamy soup is prepared with miso paste and ginger to impart lovely strong oriental flavours and coconut milk to balance the flavours and add a touch of creaminess to the soup. This soup makes a great lunch or starter for Thanksgiving and Christmas.
Pumpkin Miso Soup
We are well into November and mother nature is doing her job perfectly, leaves turning, days are getting shorter, darker and nights are getting cooler, temperatures are dropping into one digit numbers. In my house, hot beverages are on demands and quite a few times masala chai is brewing. And we are definitely craving for hearty and nutritious soups.
Currently, soups are on demands in my house not only because cold weather is here but we just finished celebrating Diwali, that means we indulged in rich and calories loaded food, for a couple of days vegetables and fruit were ignored, ghee, sugar, paneer and potatoes were ruling my kitchen. Our bodies are in need of healthy meals too. So, my plan is to cook so many vegetables and the perfect way to include so many vegetables in the diet is with soup. You may see a couple of more soup recipes here. Today we are talking about Pumpkin Miso Soup.
AUTUMN AND PUMPKIN
As soon as autumn arrives, most of us think about its produce and pumpkin pops in our mind, there are many more autumn fruits and veg foods in the market but seems like pumpkin rules. Maybe because of Halloween and bonfire night. Pumking decorating and carving takes place around this season, although pumpkin picking, a somewhat American concept, has really taken off in the UK and Europe and what a better way to put leftover pumpkin in a good recipe.
PUMPKIN SOUP
Although there are hundreds of pumpkin recipes are out there, both sweet and savoury somehow the humble pumpkin soup recipes get more attraction and often claimed to be a winter superhero. Pumpkin is a versatile vegetable and nothing goes waste, you don’t have to discard the pumpkin skin or seeds. Once it is roasted, steamed or boiled use in any recipe, whether it is sweet or savoury. Honestly, though, there is nothing like holding a warm bowl of pumpkin soup on a chilly night. Being a bland and mildly sweet vegetable, pumpkin blends so well with any flavours. Also, it bulks up the soup and lends a shiny and silky texture to the soup. A classic soup is that is so easy to whip up, but there are many fancied up version or jazzed up ones are pretty cool to enjoy as well.
MISO PASTE
Miso paste or Miso is a traditional and hugely popular Japanese seasoning. It is commonly made with fermented soya beans. It has a salty, pungent and earthy taste and used in many ways, use it as a dressing, marinating, seasoning and can be used in lots of other ways to add flavours to the Japanese dishes. Not sure how true this that Miso and soy sauce were invented by Japanese monks to add savoury (umami) flavour to the vegetables, which adds depth of flavours to any savoury dish. There are a couple of varieties miso pastes available in the authentic stores, but in most stores, a common light yellow colour Miso paste is available, which is versatile and works fine for all the dishes.
THE BASE
Obviously, pumpkin soup isn’t pumpkin soup without pumpkin in there, and of course, we need miso paste as well. Like all the other vegetable pumpkin is a powerhouse of goodness, easily available and inexpensive. Also, a couple of basic vegetables come useful for this recipe such as garlic and onion.
THE ADDITIONS
There are a couple of key ingredients is must for this delicious and heart Pumpkin Miso Soup.
- Vegetable stock – homemade is always better but pushed for time store-bought low sodium works fine or stock cubes can do a perfect job too.
- Red Chilli – To jazz up this bland vegetable, fresh red chilli does wonders and lends that extra spice flavours.
- Coconut milk- Because this soup is vegan, we are using coconut milk. Coconut milk gives this soup a creamy and silky texture and flavours.
ALTERNATIVE TO PUMPKIN
STEP BY STEP RECIPE PICTURES
Wash the pumpkin with clean water and cut into big chunks, it is up to you if you want to leave the skin or not. I have as skin has valuable nutrition. Roughly chop the onion and garlic. Place it on the baking tray, sprinkle some oil and salt and roast everything in the preheated oven for 40-45 minutes or until caramelised and soft. In a pan heat oil, add roughly chopped ginger and red chilli, fry for few seconds. Add roasted pumpkin, garlic and onion. Mix well then add vegetable stock and bring it to boil. Turn off the heat and blend it with a hand blender or use liquidiser.
Pour the soup in the pan again, and add coconut milk, turn the heat on. In a bowl mix miso paste and a couple of tablespoons of water and make a thin paste, add into the soup and gently heat the soup. Season the soup with salt and lime juice. Serve in a serving bowl, garnish the soup with the freshly chopped coriander and lightly toasted pumpkin seeds.
Once you’ll taste this satisfying autumn soup, you’ll never want to eat plain pumpkin soup. I always make soup in big batches and freeze it for later use.
Pumpkin Miso Soup
ingredients
instructions
NOTES:
* Use single cream if you want to make this soup vegetarian.
** You can use toasted sesame seeds too.
This soup can be made in big batches and can be a freeze.
