Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions 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. 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 Instruions 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 produs. 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 Instruions 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 Ada Payasam 500ml Kozhukkatta 454gm Atta parotta 300gm Kumbilappam 454gm Banana Blossam 250gm Kumbilappam 400gm Banana Blossam with Pulses 250gm Lacha Parotta 2kg Banana fry 400gm Ladies Finger 350gm Banana Payasam 500ml Masala dosa 300gm Banana roast 400gm Neyyappam 350gm Bitter Gourd 350gm Parippu vada 300gm Bonda 350gm Parotta-POUCH 350gm Chappathi 454gm Parotta 1kg Chappathi 908gm Parotta 700gm Chutney 50gm Red onion 400gm Colocasia 350gm Rice flakes 250gm Coin parotta 450gm Sambar Mix 350gm Cut coconut 250gm Samosa-Veg non fried 240gm Cut coconut 400gm sukhiyan 350gm Cut parotta 350gm Tapioca 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 Laddu 350gm Idli 250gm Halwa 400gm Idiyappam 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 appam or banana fritters is a traditional evening snack in Kerala. Ripe banana’s simply coated with flour and deep fried in oil Chappathi The chapati is the staple flat bread of Northern India and Pakistan, also known as a roti. 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. Coconuts 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, coconut milk is laose free so can be used as a milk substitute by those with laose 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 Antibaerial, Antiviral, Antifungal, and Anti-parasitic healing properties. Coconut helps to aid and support overall Immune System funions. Ada or Ela Ada, is a Traditional Kerala (South India) delicacy. It is made of coconut and brown sugar (jaggery), which is layered inside the rice paste in banana leaf 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 Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Since plain idlis 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 dumpling made from rice flour, with a filling of grated coconut and jaggery, and is similar to Modak made in other parts of India. Usually eaten as a form of breakfast or as a snack along with tea. In Tamil Nadu the dish is traditionally associated with the Hindu God Ganesha, 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 dumplings 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 lentil fritter is a famous deep fried snack. Usually channa dal 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 Paratha. Parottas are usually available as street food [2] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. 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 curry). 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 Masala Dosa 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, extras, and pills. in recent years researchers worldwide have started to focus on the antidiabetic effes 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 produs.