Frozen Traditional without chemical preservatives.

Produ profile 2015

Frozen Cooked food Frozen fruits & Ingredients Vegetables (Green peas,Onion,,carrot,beans, cabbage) 72%,Samosa Pastry, oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,, APEDA Member powder,Iodized salt,Chilly powder.

Cooking Instruions Deep fry Nilamel Frozen in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce.

Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.

Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer.

Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.

Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce.

An array of delicacies we offer Koorka 400gm Payasam 500ml Kozhukkatta 454gm Atta 300gm Kumbilappam 454gm Blossam 250gm Kumbilappam 400gm Banana Blossam with Pulses 250gm Lacha Parotta 2kg Banana fry 400gm Ladies Finger 350gm Banana Payasam 500ml Masala 300gm Banana roast 400gm Neyyappam 350gm Bitter Gourd 350gm Parippu 300gm 350gm Parotta-POUCH 350gm Chappathi 454gm Parotta 1kg Chappathi 908gm Parotta 700gm 50gm Red onion 400gm Colocasia 350gm flakes 250gm Coin parotta 450gm Mix 350gm Cut 250gm Samosa-Veg non fried 240gm Cut coconut 400gm sukhiyan 350gm Cut parotta 350gm 900gm Cut parotta 700gm Tapioca 2.27KG Cut parotta 1kg Tapioca sliced 900gm Cut parotta 2kg Tapioca sliced 2.27KG Cut parotta 5kg Ulli theeyal 250ml Drumstick pulp thoran 250gm Unniyappam 300gm Ela ada 454gm Uzhunnu vada 400gm Ela ada 400gm Vattayappam 350gm Grated cassava 454gm Veg cutlet 300gm Grated Coconut 400gm Jilebi 300gm Peeled coconut 400gm 350gm 250gm Halwa 400gm 400gm Veg puffs 250gm Jack fruit ada 454gm Jack fruit green 300gm Kallappam 300gm

Average pack size: : A carton holds 24 packs / 0.026 CBM Banana Fry Pazham pori | Ethakka or banana is a traditional evening snack in . Ripe banana’s simply coated with flour and deep fried in oil

Chappathi The is the staple flat bread of Northern and Pakistan, also known as a . It can be made from many types of grain, but is most commonly made with finely ground whole wheat flour. Sometimes it is cooked in a little oil. are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, is laose free so can be used as a milk substitute by those with laose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. In addition, coconut contains No Trans-Fats, is Gluten-Free, Non- Toxic, Hypoallergenic, and also contains Antibaerial, Antiviral, Antifungal, and Anti-parasitic healing properties. Coconut helps to aid and support overall Immune System funions.

Ada or Ela Ada, is a Traditional Kerala () delicacy. It is made of coconut and brown sugar (), which is layered inside the rice paste in and steamed in a steamer or idly mould vessel. It is served as evening snack or as part of breakfast. Ela ada can be made in wheat and rice flour and the fillings can vary as preferred. Idli is a traditional breakfast in South Indian households. Idli, a savoury cake, popular in India and neighbouring countries like . The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Since plain are mild in taste, a condiment is essential. Idlis are often served with sambar but this varies greatly by region and personal taste. Idlis are also frequently served with chutnies (coconut based) or kaara chutney [9] (onion based). The dry spice mixture podi is convenient while traveling.

Kozhukkattai is a popular South Indian sweet made from rice flour, with a filling of grated coconut and jaggery, and is similar to made in other parts of India. Usually eaten as a form of breakfast or as a snack along with tea. In the dish is traditionally associated with God , and prepared as an offering on the occasion of Vinayaka Chathurthi. In Kerala it is also popularly associated with Oshana Sunday eve celebrations of Saint Thomas Christians. The dish is prepared by mixing grated coconut with jaggery, placing inside of rice flour and steaming the dumpling. Kumbilappam is a seasonal authentic dish from Kerala it also goes by many names Kumbil appam, Chakka Kumbulappam, Chakka Appam, Vazhanayappam Theraliyappam.Whatever be the name, the recipe followed is the same.

Shallot Onion A member of the onion family, but formed more like garlic than onions. Shallots are favoured for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic.Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water.The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.Shallots hold several fold more concentration of vitamins and minerals than in onions, especially vitamin A, pyridoxine, folates, thiamin, vitamin C etc. Pyridoxine (B-6) raises GABA chemical level inside the human brain that help soothe nervous irritability. In addition, 100 g fresh shallots carry 1190 IU (35% RDA) of vitamin A. Vitamin A is a powerful antioxidant that helps prote from lung and oral cavity cancers. Paripu vada ia a typical South Indian snack. It is crispy on the outside and soft on the inside. Parippu Vada or is a famous deep fried snack. Usually channa is used for making this.

parotta, porotta or barotta, is a layered flat bread of Kerala[1] and some parts of Southern India, notably in Tamil Nadu made from maida flour. This is a variant of the North Indian Lacha . Parottas are usually available as street food [2] and in restaurants across Kerala, Tamil Nadu and parts of . At some places it is also served at weddings, religious festivals and feasts. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted. [3][4] Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna[5] (a spicy ). Chilli parotta and Kothu Parotta are prepared using parottas. The samosa contains a maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onion, green peas, spices and green chili. The entire pastry is then deep fried to a golden brown colour, in vegetable oil.

Uzhunnu Vada Urad Dal Fritters is a popular south Indian snack usually served with or taken as a breakfast itself. Uzhunnu vada or medu vada is a very common snack in south India and is a perfe accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. Where does all the aroma come from? The plain deep fried lentils is by itself flavorful because I make them often for vada curry. But in uzhunnu vada the addition of pearl onions, ginger and curry leaves imparts a wonderful aroma that is irresistible Bitter gourd is a popular vegetable in some Asian countries, where the health benefits of the plant are well known particularly, its ability to lower blood glucose in diabetics. Bitter gourd has been used to treat diabetes in traditional medicine and is now commercially available as tea (from fruits or leaves), juice, extras, and pills. in recent years researchers worldwide have started to focus on the antidiabetic effes of bitter gourd. The goal is to provide safe and clear preparation and dosage recommendations so that consumers will realize the greatest benefit from consuming fresh bitter gourd or bitter gourd produs.

Colocasia is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as . It is believed to be one of the earliest cultivated plants.[2] This plant and its root is generally called taro, but it has different names in different countries like for instance eddoe. In the Philippines, it is usually called Gabi, Abi or Avi. Both the roots and leaves are used. In the Indian state of Kerala where Ayurveda has its origins from, the roots are cooked and mashed very similar to Hawaiian Poi and this 'chembu puzhukku' is considered an Ayurveda aushodam or a natural medicine. Drumstic The fruit is a long, thin pod, resembling a Drumstick. The fruit itself is called drumstick in India. Sometimes referred to as a bean, this long, rigid pod grows on a tree. Its hard, green outer covering is rigid enough to earn its common name of drumstick.They are a popular ingredient in vegetable . These long, slender pods are tricky for those not brought up to eat them. The only portion consumed is the soft, almost jelly-like interior in which the seeds are embedded. The seeds, too, are nice to eat if the beans are young, but a drumstick is never young enough to eat the outer skin. Health Benefits : : Nutritionally, drumstick pods are of great value as sources of calcium, phosphorous and vitamin C. A folk remedy for digestive disorders, gastric ulcers, skin diseases.Expeant mothers will gain the calcium, iron and vitamins and it will also ease the delivery process. Laating mothers can increase the flow of their milk, by eating this veggie.Helps overcome fatigue. A good blood cleanser and blood builder. Kallappam is a kind of rice traditionally prepared using Toddy/kallu and tastes almost similar to Palappam. Batter is prepared by grinding Rice with coconut, cumin seeds,small onions and garlic. Nowadays people use yeast for fermentation due to the shortage of good toddy. Kallappam looks like Dosa and it's cooked at both sides. This is a typical Syrian Christian dish.It is one of the breakfast items in Kerala and I made it after a long time since I had a craving for it.Kallappams are often served with non- veg curries such as chicken/mutton/beef curries or a spicy fish curry. Koorka The taste has been compared to sweet potatoes, parsnip and Irish potatoes. Peeling the tubers is tedious In both West Africa and South India, P. rotundifolius tubers are most commonly pealed, diced, and boiled, and prepared as a spiced vegetable dish to accompany staples such as rice, or yam. The tubers can be used as base for a variety South Indian vegetable dishes, such as thoran, mezhukkupuratti, ularthiyathu, erisseri, sukke, upkari and humman. The tubers can also be roasted and eaten whole as a snack food, a preparation common in parts of West Africa. In Burkina Faso, a stew made from diced P. rotundifolius tubers combined with meat, tomatoes, and other vegetables is popular and served as a main course. A porridge made from the tubers is sometimes served as a breakfast food in northern Ghana. A variety grown in the Jos Plateau region of Nigeria can also be eaten raw. Okra is popular in Indian and Pakistani cuisine where chopped pieces are stir-fried with spices, pickled, salted or added to gravy-based preparations such as bhindi ghosht and sambar. It is also simmered in coconut-based curries or tossed with ground mustard seeds. In India, it is also an ingredient in curries, in which it is used whole after trimming only the excess stalk and keeping the hard conical top, which is discarded at the time of eating. In South India, okra is cut into small circular pieces about 1/4 inch thick and stir-fried in oil with salt and hot pepper powder to make curry. However, when used in sambar, it is cut into pieces which are one inch thick to prevent it from dissolving when the sambar is let to simmer. Okra, also known as "lady finger", is one of the popular nutritious vegetables of North-Eastern Africa origin. They usually gathered while the pods are green, tender, and at immature stage. The plant is cultivated throughout the tropical and warm temperate regions around the world for their fibrous fruits or "pods." It grows best in well-drained and manure rich soil. Sambar mix Sambar is made either exclusively with one of these veg - etables or acombination of them okra, moringa, carrot, radish, pumpkin, daikon, potatoes, toma - toes, brinjal () and whole or halved shallots or onions.

Vattayappam is Kerala's own fermented Steamed Rice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar. Banana Roast Pazham Nirachathu is the word for Stufffed Banana. Ripe Banana stuffed with grated coconuts, nuts, and eggs, then its fried in ghee...oh my ! even the thought makes anybody drool, isnt it? It’s such a simple and easy snack which can be prepared in just a matter of minutes using the ingredients that are always seen in the pantry and not only that this is healthy, filling and a nutritious snacks; even you can serve for breakfast too.

Bonda Popular Kerala tea time snack made using whole wheat flour , banana and jaggery.(also known as undanpori in North Kerala.) Bonda is prepared in Maida /whole wheat flourl; whole wheat flour adds taste and nutrition to this snack. Perfe evening snack even liked by kids. So soft and tasty like a banana sponge cake. So flavourful bonda because of the banana and the addion of ghee. Easy to prepare snack item. This snack can be stored for three to five days in airtight containers. Evening with a hot cup of chai no words to explain the taste. Jack fruit green unripe jackfruit has a meat-like taste, it is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and () and Keralan cuisines. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Young jackfruit has a mild flavor and distinive meat-like texture and is compared to poultry. Meatless sandwiches have been suggested and are popular with both vegetarian and nonvegetarian populations. Unripe jackfruit is widely known as panasa katha in Odisha

Halwa A sweet Indian dish consisting of carrots or semolina boiled with milk, almonds, sugar, butter, and . Idiyappam, also known as Nooputt or string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed It is made of rice flour or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and . It is served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. It is not usually served at lunch. In other parts of Kerala and Tamil Nadu, it is mostly eaten with spicy curries.

Jilebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations.[1] Jalebi consists of a fried batter, similar to a funnel cake, that is then soaked in a sugar syrup. This article will walk you through the process of making jalebi at home. It offers two different options for making the batter: the first is a traditional recipe that uses as a leavener and must sit overnight, the second uses aive dry yeast so you can make a batch of jalebi in about an hour. With a bit of praice, you will be making beautiful jalebi in no time! Laddu are ball-shaped sweets popular in the Indian Subcontinent. are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.

Masal Dosa One of the most popular south Indian dish, here's for you the recipe of Masala Dosa. Dosa made with rice stuffed with a spicy potato filling.It is a staple dish in South Indian states of Kerala, Tamil Nadu, Karnataka, , Andhra ... Masala dosa was listed as one of the World's 50 most delicious foods Veggie Puffs are a popular Indian street food. Veggie puffs are basically the traditional puff pastry which are stuffed with layers of mixed veggies and baked to a crispy flaky finish.

Vegetable Cutlet, a deleable combination of and green vegetables, is a crisp outside and soft inside Indian potato snack. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc. Frozen Traditional Indian Cuisine without chemical preservatives.

Produ profile 2015