Super Moist Chocolate Cake with Nutella Ganache

One bowl , Easy to Whip , No mixer super easy chocolate cake

Baking is a therapy to heal the soul. I truly believe in that. Whenever I feel low baking makes me feel so better. On days u feel very low but still lazy to bake something , this recipe comes handy to heal you as well as satisfy your cravings.

Chocolate is always love. Flavor love and love and love only…. I baked this cake for my kids who were craving something chocolatey and I whipped it up in just 5 mins because all the ingredients are easily available at home. This chocolate is so moist and it remains the same for 2 days in room temperature. I personally felt the cake becomes extra moist the next day.

Off to the recipe,


  • Flour – 1 cup
  • Powdered sugar – 1 cup
  • Cocoa Powder – 6 tsp
  • Salt – a pinch
  • Baking soda – 1 tsp
  • Baking powder – 1/2 tsp
  • Egg – 1
  • Oil – 1/4 cup
  • Milk – 1/2 cup
  • Coffee – 1/2 cup (1/2 tsp instant coffee powder brewed in 1/2 cup boiling water
  • Vanilla essence – 1 tsp


  • Thick cream – 1 packet
  • Chocolate – 25 gms (any)
  • Nutella – 2 tbsp
  • Oil – 1 tbspn
  • Milk – 1 tbspn (optional)


  • Preheat oven to 180 degree for 10 minutes.
  • In a bowl add 1 cup flour, 1 cup of powdered sugar,6 tsp cocoa, a pinch salt, 1/2 tsp of baking powder, 1 tsp of baking soda and give a stir.
  • To the above dry ingredients , make a well and add 1 egg, 1 tsp vanilla essence, 1/4 cup oil, 1/2 cup milk and mix well with a whisk.
  • To this mix, add 1/2 cup of hot coffee. Thats it.
  • Pour it to a well greased square 8*8 inch mould and bake at 180 degrees for 25-40 mins depending upon the time levels of your oven.
  • Allow it to cool .

To make the ganache,

  • In a microwave safe bowl , add 1 packet thick cream , 25 gms chocolate( i used dairy milk) , 2 tbsp nutella and microwave on for 1.5 minutes.
  • Alternatively you can also heat in a pan.
  • To this, add 1 tbsp of oil and 1 tbsp of milk (optional to make it a semi thick consistency. And mix well.
  • Pour the ganache over the cooled cake allow it to set for a minimum of 15 – 30 minutes. Decorate it to your choice . Serve.


Love and Regards,


Onion Chilly Chutney (Red)

Spicy chutney made with onion/shallots and red chilly powder

One simple but powerful chutney which gives me a lotttt of nostalgic memories of my childhood. This side dish/chutney is also called as Gandhiiii . No idea on why it is called so . Heehee… This is my Grandmother’s recipe which is of the typical Palakkadan Style. This is a spicy chutney made with shallots or one small onion which goes perfectly well with Idly and Dosa. Idly with this chutney is match made in heaven when combined with the white coconut chutney.

Off to the recipe,

  1. Onion – 1 (small) or Shallots (10-15)
  2. Salt – To taste
  3. Red chilly powder – 2 tsp(Adjust according to taste)
  4. Kashmiri Chilly powder – 1 tsp
  5. Curry leaves – few
  6. Green chilly – 1
  7. Coconut oil – 3 tsp+1 tsp
  8. Water – a few drops (just to grind)


  1. Add onion/shallots, salt, red chilly powder 2 tsp, kashmiri chilly powder 1 tsp, curry leaves, green chilly 1 , coconut oil 3 tsp and water a few drops in the small jar of a mixie.
  2. Pulse , Pulse , Pulse until until you get the desired consistency.
  3. Transfer it to a serving bowl and drizzle 1 tsp of coconut oil all over the spicy chutney.
  4. Serve with Idly/Dosa.

Enjoy your Breakfast/Dinner with the Spicy Red Chutney. Goes well with Vada also.

Love and Regards,


Uzhunn Vada/Urad Dal Fritters

Crispy Deep Fried Vadas(Fritters) made of Urad Dal

Uzhunn Vada – that one dish which is my favorite and the one dish which remains unchanged right since my childhood days. It brings me a loooot of fond memories of my childhood, my home,my dad,my bro and the list goes on……..

Urad Dal is soaked overnight or a minimum of 4 hrs, ground to a smooth paste, fermented for again a minimum of 4 hrs, veggies are added and deep fried.

Off to the recipe,
  • 1. Urad Dal(Uzhunn) – 1 cup
  • 2. Salt – To Taste
  • 3. Puttupodi – 1 tbspn
  • 4. Rice powder – 1 tbspn(optional)
  • 5. Baking soda – A pinch(optional)
  • 6. Onion – 1 chopped
  • 7. Curry leaves – a few chopped
  • 8. Coriander leaves – a few chopped
  • 9. Ginger – a small piece chopped
  • 10. Chilly – 2 chopped *
  • 11. Water – 1/4 – 1/2 cup
  • 12. Oil – To deep fry.

* Add chillies according to ur taste . you can also replace chilly with a tsp of peppercorns.

Veggies are completely your choice. You can omit any of the above according to your taste preferences.

Before sharing the method, would like to share some tips.


  • 1. Soak urad dal for a minimum of 4 hrs or overnight.
  • 2. Grind in batches to a smooth paste adding little water until when a small ball of batter when dropped in a cup of water floats like a thermocol ball.
  • 3.Fermentation is the key. You can readily fry the urad dal fritters but fermentation brings in the fluffiness inside your vada.
  • 4. Rice flour is the key to crispiness.
  • 5. SHAPE – I know all have a tough time shaping the vadas. The key to a good shape is using an iron strainer.Apply a few drops of water in the back of a strainer, Take a ball of batter keep it on the strainer , make a hole with your finger and gently drop the strainer in oil. It will automatically fall into the hot oil.
  • 6.Fry in medium hot oil. Do not overcrowd the kadai.


  • Soak the dal in water for a minimum of 4-6 hrs,
  • Grind it to a smooth paste adding water little by little. (Do not add too much water).
  • Ferment the batter for a minimum of 4 hrs. Add baking soda, salt,puttupodi and mix well. Let it rest for 15 minutes.
  • If you feel the batter is a bit watery, add 1 tbspn of riceflour.
  • Now add all the chopped vegetables and give a good mix. Do not over mix.
  • Take an iron strainer, apply a few drops of water on the strainer, keep a dollop of batter behind the strainer, make a hole with your finger and gently drop the vada on to the hot oil.
  • Deep fry in medium hot oil.
  • Serve hot with tomato /coconut chutney.

Crunch Munch!!!!!

Love and Regards,


Aloo Poori

Soft, melt in mouth pooris made of whole wheat flour and mashed potatoes

Breakfast Burst from Cuizine de Haza – Eid Mubarak!! A special breakfast perfect for Eid.. No more words . I want you all to directly try and enjoy. Let me know how it turned out for you.


  1. Wheat flour/Atta – 2 cups
  2. Maida(All purpose flour) – 1/4 cup
  3. Rava – 1/4 cup
  4. Salt – To taste
  5. Turmeric Powder – 1/2 tsp
  6. Chilly Powder – 1/4 tsp
  7. Cumin – 1/2 tsp
  8. Dry red chilly – 2 -3
  9. Coriander seeds – 1 tsp
  10. Oil – 2 tsp
  11. Coriander leaves – a few chopped
  12. Potatoes – 2 boiled and mashed
  13. Water – As needed
  14. Oil – To fry


  • In a mixer grinder coarsely crush the coriander seeds, cumin, dry red chillies and set aside.
  • In a bowl add 2 cups wheatflour, 1/4 cup all purpose flour, 1/4 cup rava, salt, 1/2 tsp turmeric powder, 1/4 tsp chilly powder, coriander leaves and give a gentle stir.
  • Add in the coarse coriander-cumin-red chilly mixture and mix again.
  • Add oil, mashed potatoes and mix well. Now add water little by little and make a soft dough.
  • Allow it to rest for 20 mins. Make small balls, flatten them and deep fry in hot oil.
  • Serve hot with curd, pickle and salad.

Happy Breakfast!!!

Love and Regards,


Semiya Toffee Kheer(Vermicelli Caramel Payasam)

Caramel flavored easy to make Semiya Kheer / Payasam (However you want to call it….)

Today I am coming with a fantastic eid dessert recipe for all the lazy dessert makers out there like me.. Recipe Courtesy goes to Shinaz a beautiful friend from my dear Adukkala group. Thanks to Shinaz for the lovely recipe. Tasted Amazing and we all enjoyed it.

If you are lazy to make desserts for Eid after the hectic lunch preparation, then go ahead for this which is really a time and energy saver as well as wonderful on your taste buds.

Off to the recipe,


  1. Vermicelli/Semiya – 1 cup
  2. Butter/Ghee – 1 tbspn+1 tbspn
  3. Milk – 4 cup
  4. Sugar – 1/2 cup + 3 tbspn
  5. Milkmaid – 4 tbspn
  6. Salt – A pinch


  1. Cardamom powder – A pinch
  2. Nuts(cashew,almonds) – 1/4 cup fried
  3. Raisins – 1 tbspn fried


  • Heat 1 tbspn of butter/ ghee in a nonstick pan. Roast the Vermicelli/Semiya.
  • In the same pan boil 4 cups of milk and sugar until it reduces to 3/4.
  • Add the roasted vermicelli and cook until done.
  • In another pan make the caramel/toffee by melting 3 tbspn sugar and when melted add 1 tbspn of butter to it. Now lift the same pan , add 4 tbspn of milkmaid and stir continuously so that no clumps are formed.
  • Add this toffee to the semiya milk and cook until your desired consistency. Add a pinch of salt and serve hot/cold. Both tastes awesome.
  • Optionally, you can add a pinch of cardamom powder and ghee fried nuts on top for garnish.


EId Mubarak

Love and Regards,


CocoMint Rice

A mint flavored rice cooked to perfection in coconut milk.

“COCOMICHO” as my husband called it when I asked him to suggest a name for my rice. If you know Malayalam you would know – Chor stands for rice and that’s how this name was born for this dish. My entire house smells fantastic when I cook this rice , as the mint flavored rice is simmered in coconut milk. Made with minimal ingredients – no much of chopping and sautéing, it is easy to cook for a perfect lunch or when you have to pack in tiffen box.

Adding vegetables is completely your choice, you can add in veggies of your choice . But I need to say – This rice tastes fantastic even without any vegetables.

Off to the recipe,


  • 1. Basmati rice – 1 cup (Washed and Drained)
  • 2. Salt – To taste
  • 3. Green chillies – 2 slit
  • 4. Gingergarlic paste – 1 tsp
  • 5. Mint – a fistful
  • 6. Coconut Milk – 2 cups
  • 7. Corn kernels – 1/2 cup (optional any vegetables of your choice)
  • 8. Oil – 1 tbspn
  • 9.Ghee/Butter – 1 tbspn
  • 10. Bayleaf – 1
  • 11. Cardamom – 1
  • 12. Cinnamon – 1 small piece
  • 13. Cloves – 1


  • Heat a nonstick pan, Add in oil and ghee. Throw in the whole spices (bay leaf, cardamom, cinnamon, cloves).
  • Add the green chillies, ginger garlic paste, mint leaves and saute. If you are adding vegetables add at this stage.
  • Add salt, rice and give a stir.
  • Pour in the coconut milk and let it boil . Cook until done.
  • Serve with any gravies or soya fry.

Love and Regards,


Red Chicken Curry(Piriyan Mulag Kozhi Curry)

A delicious and flavorful chicken curry made with very less efforts.

Cuizine de Haza is coming up with a delicious one pot, NO SAUTE, no tomato , no ginger garlic chicken curry which needs only the time to cook . Perfect for lazy days, Perfect when you don’t feel like standing in the kitchen for long hours especially during summer and Ramadan.

The main ingredients are Coconut oil and Kashmiri Red chilly powder which gives it the amazing flavor which is surely a winner and you would make it again and again.

Off to the recipe,


  • 1. Chicken – 500 g small /medium cuts
  • 2. Salt – As needed
  • 3. Turmeric powder – 3/4 tsp
  • 4. Kashmiri Chilly powder – 3 tsp
  • 5. Coconut oil – 3 tbspn +1 tbspn
  • 6. Onion – 1 sliced
  • 7. Green chillies – 3 sliced
  • 8. Curry leaves – 2 springs
  • 9. Coriander leaves – a fistful chopped
  • 10. Water – 1.5 – 2 cups


  • 1. In a nonstick pan/ clay pot add all ingredients – chicken,salt, turmeric powder, Kashmiri chilly powder , onion, green chillies, curry leaves 1 spring and coconut oil – 3 tbspn. Give a good mix with your hands. (If you want you can marinate it for 30 mins or more else proceed.)
  • 2. Add water, give a good stir and cook covered in medium flame until the chicken is cooked.
  • 3.Garnish with the remaining 1 tbspn coconut oil and 1 spring curry leaves.
  • 4. Garnish with fresh chopped coriander leaves at the time of serving.

Serve with rice, ghee rice, appam, idiyappam, idly , dosa – Surely a winner.

NOTE : If you want a more spicier version – Replace 3 tsp kashmiri chilly powder with 2 tsp Kashmiri chilly powder and 1 tsp red chilly powder (2:1 ) or (1:2).




Poricha pathri

Traditional Kozhikoden Thattukada Style Pathris

This is a traditional Kozhikode recipe of Rice flour pooris. This tastes like the authentic pathri which you get in tea shops in the Malabar area especially at Kozhikode.

I am thankful to Hafeela Thaju, my WhatsApp friend from Adukala Group for sharing the recipe.

The speciality of the pathri is that , it tastes great without curry . It can be had plain even with a glass of tea. Perfect for Ramadan.

Off to the recipe,


  • 1. Pathal Podi – 2 cup (Amis)
  • 2. Puttu Podi – 1 cup
  • 3. Coconut – 1/2 cup
  • 4. Small onion(shallots) – 5-6
  • 5. Cumin – 1 tsp
  • 6. Black cumin – 1 tsp (Kalonji)
  • 7. Salt – As needed
  • 8. Water – As needed to make a smooth dough.
  • 9. Oil – To fry


  • Grind coconut, shallots, cumin to a coarse paste.
  • Make a thick and smooth dough of pathal podi, puttupodi, salt, black cumin, water and the coconut paste.
  • Roll the dough into medium thick discettes , cut them using a round shaped cutter and deep fry in medium hot oil.

Serve with any non veg curry or as it is with tea.


Love and Regards,


Veg Sandwich(Bombay Sandwich)

An easy to make veg sandwich with a crunch in every bite which has a punch in flavor

Be it cravings or lazy days, Veg Sandwich is the best!!!Everyone has lazy days , and veg sandwich is one such dish which you make. Keep all ingredients nearby, assemble them and voila your veg sandwich is done. The greatest advantage – Healthy intake of all veggies. Another one, A great one to eat on the go or pack for your lunch box. My love for sandwiches started way back when I was a kid , when my dad used to make the cucumber tomato sandwich in buttered buns . I used to wait for the bun sandwich days and my dad would ask – How many for each ? And I would unhesitatingly say 2 for me. While only one would be quite filling as it is overloaded with vegetables. From that time, I am a great fan of sandwiches. This sandwich is one such of a kind.

Off to the recipe,


  • Fresh Vegetable Slices (Cucumber, Tomato, Capsicum, Lettuce..) – 2-3 of each for each sandwich
  • Cooked Potato slices- 3 slices per sandwich
  • Coriander leaves – few chopped (Optional)
  • Green chutney – 2 spoons per sandwich
  • Tomato Ketchup -2 spoons per sandwich
  • Mayonnaise/ Cheese spread – 2 tbspn per slice of bread/bun
  • Salt – As needed
  • Pepper – Sprinkle as per taste buds
  • Chat Masala – Sprinkle as per taste buds
  • Bun/Bread – 2 slices per sandwich
  • Butter – 1 tsp per sandwich


Grind together a fistful of coriander leaves, 20-25 mint leaves (optional ), 4 green chillies, a small piece of ginger, salt, 1/4 tsp of chat masala, 1/2 lemon squeezed to a smooth paste.


  • 1. Melt butter in a tawa and just griddle the bun/bread slices.
  • 2. Apply Mayonnaise/ Cheese spread on the bun/bread.
  • 3. Drizzle green chutney on the bread slices.
  • 4. Keep a slice of the buttered, mayonnaise and green chutney applied bread.
  • 5.Keep in the slices of cucumber , tomato , capsicum , lettuce etc.
  • 6. Keep in the cooked potato slices.
  • 7.Drizzle some tomato ketchup, sprinkle some chat masala, coriander leaves.
  • 8.Cover in with another slice of buttered bread.
  • 9. Give a gentle press with your hands / put in a sandwich maker for a couple of minutes.
  • Serve…

Enjoy your cravings/lazy days..

Love and Regards


ManCoMilk Shake

A flavorful blend of two iconic flavors – Mango the King of Fruits and Coconut – The Tree of Life.

Unusual to milk, coconut milk is added in this milk shake. The blend of both, gives birth to a unique and special flavor that I bet you will fall in love with. Thick, Creamy in texture and Milky in taste – a wonderful recipe.

Thanks to my WhatsApp friend – Saji Shameem who shared this wonderful recipe to me.

Off to the recipe,

An Important Tip to Note – Tender Coconut Ice Cream can be used interchangeably with Vanilla Ice Cream for more amazing flavor.


  • 1. Mangoes (Ripe) – 2 (cut into cubes)
  • 2. Sugar – As needed
  • 3. Vanilla Ice cream – 2 scoops (Optional)
  • 4. Coconut Milk – 2 cups
  • 5. Ice Cubes – 10
  • 6. Water – As needed to adjust consistency
  • 7. Almonds – 2 tbspn chopped (For garnish)


  • In a blender add mangoes, sugar, vanilla ice-cream, coconut milk , water (all little by little) and make a thick and creamy shake.
  • Pour in serving glasses , top/garnish with more vanilla ice-cream, chopped mangoes and chopped almonds.
  • Serve chilled.

Love and Regards,


Egg Bites

A simple and filling snack which is so easy to make. Crunchy outside and soft inside with boiled egg in each bite.

This is a snack which is super easy to make when you have cravings but you are lazy to make. Super Easy and Super Tasty.

Off to the recipe,


  • 1. Eggs – Boiled 3 (Cut into pieces)
  • 2. All Purpose Flour – 1/2 cup
  • 3. Rice flour – 1/4 cup
  • 4. Besan flour (Gramflour) – 2 tbspn
  • 5. Cornflour – 1 tbspn
  • 6. Salt – As needed
  • 7. Turmeric powder – 1/4 tspn
  • 8. Chilly powder – 1 tspn
  • 9. Hing – 2 pinches
  • 10. Baking soda – 1/4 tspn
  • 11.Cumin – 1 tspn
  • 12. Onion – 1 cut into small pieces
  • 13. Green chilly – 3 sliced
  • 14. Curry leaves – few torn into pieces
  • 15. Coriander leaves – a fistful chopped
  • 16. Water – 1/4 – 1/2 cup
  • 17. Oil – To fry
  • 1. In a bowl, add all the ingredients from 2-15 (all purpose flour, rice flour, besan flour,cornflour, salt, turmeric powder, chilly powder, hing, baking soda , cumin, onion, green chilly, curry leaves and coriander leaves. Add water little by little and make a thick batter.
  • 2. Add in the bite sized pieces of egg into it and give a gentle stir.
  • 3. Deep fry in medium hot oil.
  • 4. Serve hot with tomato ketchup.



Beef Chattipathri

A Malabar delicacy where flour crepes dipped in egg are filled and layered with meat masala.

This is an ultimate Malabar delicacy similar to the Italian Lasagna. The procedure is completed . But it can be made in a breeze when the filling is made ahead. And the steps go like this.

1. Crepes made of flour. 2. Then those soft melt in mouth crepes are dipped in beaten egg. 3. They are layered in a preheated well greased non stick pan. 4. Spicy chicken/meat fillings are stuffed in between each layers. 5.And baked on stove top/ oven for 40 minutes.6. It is cut into triangles (any desired shapes)and enjoyed.

Off to the recipe:



  • 1. Maida / All purpose flour – 1 cup
  • Salt – As needed
  • Egg – 1
  • Turmeric powder – 1/2 tsp
  • Milk – 1/2 cup
  • Water – 1/2 – 1 cup



  • 1. Eggs – 3
  • 2. Coriander leaves – 2-3 tbspn chopped


1. Ghee – 2 tbspn

METHOD (Pre Preparation):

  • Make the meat filling and keep aside.
  • Make a batter of all the ingredients under “For the Crepe” and set aside. The batter should be of dosa batter consistency.
  • Make 5-6 crepes in a non stick pan and set aside.
  • Preheat a nonstick pan with lid for 3-5 minutes on stove top.

METHOD (Preparation)

  • Pour 2-3 tbspn of ghee in the preheated non stick pan . Throw in a few chopped coriander leaves.
  • Dip one crepe in the beaten egg, carefully place the crepe on the pan.
  • Put 2-3 tbspn of meat filling on top.
  • Then dip another crepe in egg and place it on top of the filling.
  • Again Put 2-3 tbspn of meat filling on top of the rice crepe.
  • Repeat the layers.
  • Finally pour the remaining of the beaten egg on top. Close the lid. Keep flame to the lowest and cook covered for 15-20 minutes.
  • Gently flip the chattipathri on to a plate.
  • Then flip it again on top of the pan and cook on low flame again covered for 15-20 minutes.
  • Carefully flip it on a bigger plate with the coriander leaves on top.
  • Cut into desired shapes and serve hot.

This is a filling appetizer/ dinner item. Perfect to break your fast. Enjoy.

Love and Regards,


Meat Masala

One magic masala and unlimited snacks

One easy to make spicy snack filling which can be used to make a variety of snacks..

Ramadan is here.. And this is the time we make snacks for iftar. But spending a lot of time in kitchen?? No.. I am totally against it. I do not like spending a lot of time in kitchen. So here we are at Cuizine de Haza with one easy to prepare snack filling which can be used to prepare infinite number of snacks, probably one single filling can be used to make snacks throughout the entire month. The greatest advantage is that the same can be made by substituting beef with chicken.

You can make samosas, rolls, cutlets, meat box, chattipathri, sandwiches and the list goes on. So without too much of bragging , Here I go.

Off to the recipe,



  • Beef/ Mutton – 250 g boneless
  • Salt – As needed
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander powder – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Water 1.5 – 2 cups


  • 1. Coconut oil – 2 tbspn
  • 2. Salt – As needed
  • 3. Onion – 3 chopped
  • 4. Curry leaves – A few
  • 5. Green chilly – 3 chopped
  • 5. Ginger – 1 tbspn chopped
  • 6. Coriander leaves – a fistful chopped.


  • Marinate the beef/mutton with all the ingredients under “For Marination”. Add water and pressure cook for 4-5 whistles. Open the lid and cook further until the beef becomes dry. Pulse the beef in a mixer grinder 2 – 3 times until the meat is shredded.
  • In the same pressure pan, pour coconut oil . Add onion, curry leaves, green chilly, ginger , salt and saute until the raw smell goes away.
  • Add the cooked and shredded beef . Mix well. Garnish with loads of coriander leaves. Filling is ready.

Use the filling to make the snack of your choice.

Make ahead and keep in refrigerator for upto a week.

Freeze it for nearly a month. Defreeze and use whenever needed.

Easy Snack Making. Ramadan Kareem.

Love and Regards,


Soya Chunks Dry Fry


Deep fried crispy soya chunks

A fan of Soya chunks? Yes….. Oh come on, give me a high five!! We all belong to the same group. Not a great fan??? Oh…I bet you will make this again just for the crispy crunchy bite of protein again.

I am called the Soya girl of my family. My cousins know that better and I can visualize my cousins giggling reading this. Just for the fact that I love Soya soo much and this was the first thing that I learned to cook right from my preteens and still cooking, I am being called so. Give me everyday and I can eat it with no complaints… That is SOYA for me. This is a replica of my Chicken Red Stones recipe , but the vegetarian version of it.

Off to the recipe,


  1. Dry Soya Chunks – 1.5 cup
  2. Salt – To Taste
  3. Egg – 1
  4. Ginger Garlic Paste- 2 tsp
  5. Chilly powder – 1 tbspn
  6. Lemon juice – 2 tsp (1/2 squeezed)
  7. Corn flour – 1 tbspn
  8. Green chilly sauce – 1 tbspn (Optional)
  9. Red food Color – A pinch (Optional)
  10. Water – As needed to soak soya
  11. Oil – To fry


  • Boil water in high flame and add the dry soya chunks to it .
  • Reduce the flame wait for a couple of minutes. Switch of the flame and close it with a lid for 5-10 minutes.
  • The dry soya will become double in size (2.5 – 3 cups). Squeeze the excess water and allow it to drain.
  • Make a thick marinade of all the ingredients from 2 – 9 adding drops of water.
  • Marinate the soaked and squeezed soya in the marinade prepared for 15 minutes to 1 hour.
  • Deep fry in hot oil.
  • Serve hot.

Ready to Serve – Crispy and Crunchy Soya Fry.

Recipe by,


Idly Podimas

(3 Ingredient Left Over Breakfast/ Snack Item)

Ever fed up of left over idlies ? I also have the same problem at home. A minimum of 5 to 10 idlies remain as left over every time I make idlies. I usually steam them and eat but the same idlies are boring to eat for kids as well as us. That is why I make this Idly Podimas which is a simple one to prepare as well as a flavorful one. And the best part of it is that IT HAS ONLY 3 INGREDIENTS.

This recipe is MOM’s Magic again. This dish is also great for tiffen box. This dish reminds me of my school days when opening my tiffen box was a great joy coz this was one of my favorite to eat as well as share.

Off to the recipe,


  • 1. Idlies – 5 (cut into small pieces)
  • 2. Coconut Oil – 2 tbspn
  • 3. Salt – As needed
  • 4. Chilly powder – 3/4 tsp – 1 tsp
  • 5. Curry Leaves – a few (optional)


  • Cut the idlies and reheat them.
  • Heat coconut oil in a pan. Add salt, chilly powder and curry leaves. Switch of the flame.
  • Add the idlies and give a quick stir.
  • Serve hot.

Love and Regards,


Broken Matta Rice Caramel Shots

Layers of hide and seek biscuit sandwiched in between alternate creamy broken matta rice sauce topped with caramel.

Yes!!! A blog post after ages…..And lack of post was due to a million reasons. Now I am back to blogging and this time Back with a Bang!!!!!!!!

I have a news, this is my 100th blogpost. And this dish deserves to be on my blog as the 100 th post for a great reason. Wanna know y? Keep reading…..

This dish was made by me for a video shoot as a part of a contest in which I won. The ingredient was given to me before hand. I had to decide what has to be made with that ingredient. Guess what? The ingredient was nothing but, Broken Matta Rice. The condition that I was given was I could make anything except Rice porridge. 😉 I was totally stuck. I dint know what to make that was when my husband banged me with the idea of making a dessert for the video. Omg! I was soo happy and my mind was jumping out of joy with a million ideas on what and how to do.

I worked for nearly a week on what and how this can be done. My mind was full of ideas . And at last my Broken Matta Rice Caramel shots was born.

Off to the recipe,


Serves : 8-10

  1. Broken Matta Rice – 3/4 cup + 1 tbpn
  2. Coconut Milk – 1.5 – 2 cups
  3. Condensed Milk – 3/4 tin
  4. Vanilla essence – 2 tspn
  5. Butter – 50 gms
  6. Hide and Seek Biscuits – 2 pkts crushed
  7. Almonds – 1/2 cup crushed/sliced
  8. Sugar – 4 tbspn + 4 tbspn (for garnish)
  9. Chocolate/Caramel Sauce – 2 tsp per serving (Optional)


  • Pressure cook the broken matta rice with 1.5 cups of coconut milk for 5-6 whistles.
  • Once the pressure is released, open the lid. If the sauce is thick, add 1/2 cup of coconut milk and stir. Slowly stir in the 3/4 tin of condensed milk and make a creamy sauce. Allow it to cool.
  • Fry the crushed hide and seek biscuits and almonds in butter.
  • Caramelize the 4 tbspn of sugar, add 2 tbspn of broken matta rice. Give a stir and allow it to cool on a greased aluminium foil. Give a pulse in the blender. Set aside.
  • Caramelize the remaining 4 tbspn of sugar and make patterns with it on a greased aluminum foil for garnish.


  • Layer 1 – Add the butter fried hide and seek biscuits and almonds.
  • Layer 2 – Drizzle chocolate/caramel sauce all over.
  • Layer 3 – Pour a scoop each of the coconut milk broken matta rice sauce.
  • Repeat the layers until the shot glasses are filled. Garnish with the caramel rice and caramel patterns.




Vanilla Cupcake

Basic , Soft and Spongy cupcake recipe

Mom’s Magic Again!!!!!!! It was from her did I learn the basic, soft , spongy melt in mouth recipe of the cupcakes. How much do we love them! Yummmmmm……. I believe cupcake comes to our rescue when in mood swings . Yes, true.. Try it and let me know how you feel. And when you need cupcakes, Why buy them? when you can bake amazing ones at home.

The best part of these cupcakes is that, They can be baked at home in a jiffy and that too with very less, easily available ingredients. The cupcake is soooo spongy that I bet, you can’t stop eating just one.

A beginner in baking? No worries… Try this No fail cup cake recipe.

Off to the recipe,


  1. All purpose flour – 1 cup
  2. Sugar – 1 cup
  3. Salt – 1/2 tsp
  4. Baking powder – 1.5 tsp
  5. Vanilla essence – 1 tsp
  6. Egg – 1
  7. Milk – 1 cup
  8. Oil (Sunflower/Canola/Veg) – 1/2 cup
  9. Nuts/Chocolate chips – As needed for toppings


  • Sieve together the flour , salt , baking powder and set aside.
  • Beat the egg and sugar until creamy.
  • Add the oil and mix well.
  • Add the milk , vanilla essence and mix well.
  • Add the sieved dry ingredients and mix with the help of a spatula. Do not overmix.
  • Pour the mix into cupcake liners in cupcake moulds ,If adding toppings, add the nuts/ chocolate chips and bake them in a preheated oven at 180 degrees for 15-25 minutes based on the timings of your oven.
  • Enjoy the heavenly cupcake goodness.

Love and Regards,


Chullathi Chicken

Chullathi Chicken

Crispy and Crunchy Deep Fried Restaurant style chicken

Back to my blog baby after a loooooooooooong time. I seriously missed blogging and all my dear friends. Thanks a ton to all those who kept in touch with me and kept on asking me why I was away from blogging for such a long time.

I am back again with a fantastic recipe, seriously a good one – Crispy coated crunchy fried chicken with a juicy and succulent centre . Excited ?? I am very much… Coz am a great fan of fried chicken..

Off to the recipe,


  1. Chicken – 1/2 kg
  2. Salt – As needed
  3. Chilly Powder – 2 tbspn
  4. Egg – 1
  5. Turmeric powder – 1/4 tsp
  6. Garam Masala – 1/2 tsp
  7. Chat Masala – 1 tsp
  8. Lemon – 1
  9. Ginger garlic green chilly paste – 2 tsp
  10. Green chilly/Red chilly/hot sauce- 1tbspn (optional )
  11. Oil – For frying.

For the coating:

  1. Cornflour – 1 tbspn
  2. Maida – 1 tbspn
  3. Rice flour (Puttu podi) – 1 tbspn


  1. Make a thick marinade of all the ingredients from 2-10.(Salt, Chilly powder, Turmeric powder, Garam Masala, Chat Masala, Lemon, Gingergarlic green chilly paste , chilly sauce)
  2. Add chicken pieces and mix well.
  1. Keep in the refrigerator for 30 mins – 1 hr.
  2. Add the cornflour, maida, rice flour and mix well.
Chicken Marinated with cornflour, riceflour and maida.
  • Deep fry in hot oil.

Eat to your tummy’s content.. Crunchy crispy deep fried chicken.



Pizza Pinwheels

Hawaiian Pizza rolls

Great for parties , as finger food,  and as appetizers

Pizza lover ?


What’s your favorite flavor ?

Chicken Barbeque..

This is a common conversation that I hear . Commonly in my office among my colleagues and among my friends. Once, we were discussing the pizza topic at office, about which we never get tired of when one of my colleague told me I love the Hawaaiin flavor with the pineapples in it. That was when I remembered, oh I have tasted that too. It was yum.

That was a day, when I took home made bbq flavored pizza for my friends. She asked me, If I could make Hawaiian flavor for her. I gladly accepted but then regretted due to the fact that —- Pineapples.. Oh no…I am very lazy to cut fruits and I told,, I cant because pineapples is very difficult to peel and slice. She said I will bring pineapples and gladly agreed.

The next day, she came with a huge tin of canned pineapples and there  I set to make the hawaiian pizza. Now coming to the pinwheels part, Pizza pin wheels is a common at my home. I usually make this for my younger one, who is a die hard pizza fan . Since pizza wheels are bite sized and also because it is easy to make for parties (you get more quantities at one stretch 😉  )I prefer the pizza pinwheels than the normal pizza.

She had seen my pizza pin wheels pic earlier , and loved it for it’s cuteness that I decided to make her hawaiin pizzas in the same form.

Off to the recipe,


  1. All purpose flour               –  2.5 cups+ extra flour to dust
  2. Salt
  3. Sugar                                    – 1 tbspn
  4. Instant yeast                       -2 tsps
  5. Olive oil                              – 3tbspn +3 tbspn
  6. Oregano                               – 2tsp + 1 tsp
  7. Water                                – 1.25 -1.5 cups
  8. Mozarella cheese          – 1/2 – 1 cup
  9. Pineapple                       – 1 cup chopped (For Hawaiian flavor)
  10. Vegetables    *                  – 2 tbspn each
  11. Sauce   **                              – 1 cup
  12. Corn flour                           – 2 tbspn

Want a non veg pizza ?? Don’t worry…..Just add in any left over fried chicken chunks or you can fry small bite size pieces of fried chicken/beef to your pizza.

Niznaz notes:

This dough is sufficient enough to make 24 rolls or you can make 12 rolls plus one large size pizza.

Add all the vegetables of your choice like – Capsicum, corn, mushrooms(sauted), olives, jalapenos, corn, onions, tomatoes. (Adjust the quantity and vegetables as per your choice)

Sauce is your choice of flavor – you can use pizza sauce/ pasta sauce/ sweet thai chilli sauce /barbeque sauce or any sauce you love.


  • In a bowl add the flour, salt, sugar,  instant yeast, oregano and mix.
  • Now add the 3 tbspn olive oil and water little by little and form a smooth dough.
  • Knead well.
  • Cover the dough with a kitchen towel and let it rise for 45 mins – 1 hr.
  • The dough will double in size.
  • Now be ready with your kitchen top. Punch your dough and knead it once again. Your dough is ready.
  • Dust the kitchen top with flour, flatten your pizza either with your hands or with the help of rolling pin.
  • Transfer the dough to an aluminium foil brushed with olive oil.
  • Randomly poke small holes with the help of a fork.  Apply 1 tbsp of olive oil.
  • Spread the sauce all over. Now  add the mozzarella cheese. Add the chopped pineapple. Add in all your favorite veggies. Top it up with more cheese if you please.
  • Now slowly roll the pizza into a thick log.

The most important step : Chill the log in the fridge for a minimum of 20 minutes before cutting into thick discs.

  • Preheat the oven at 200 degrees for 10-15 minutes.
  • Bake the discs in a preheated oven for 10-15 minutes in a lined tray dusted with cornflour or you can even bake them in a muffin pan dusted with corn flour. (Corn flour helps to give a crisp bottom to the pizza pinwheels).

Serving Suggestion:

While serving just top the pizza pinwheels with mozzarella cheese and heat in a microwave for 30 seconds. Your cheesy gooey pizza pin wheels is ready to be devoured upon.

Enjoyyyyyyyyyyy……Happy Baking and Happy Sharing

Love and Regards,



3 ingredient Mango Flavored Lollipops

Lollipops……I guess its the favorite of many many many around here… However grown up, We are never tired of eating these flavored sugar candies stuck to a stick. Lollipop is mine and my kid’s favorite too, and the thing is they always love licking them especially wen we go to the medical centre nearby for kids.These lollipops are given to them complimentary every time they visit a doctor, and for this mere reason my kids are never tired to meet the doctor even if they have to wait for 3-4 hrs and I am not at all exaggerating.

That is when I decided to make them at home so that they could have it with no preservatives and good ones. My search for a recipe in the internet all went vain because, all the recipes had corn syrup as the main ingredient which was something expensive and extra for me to buy coz, I was sure I will not use them again in any of the dishes except this lollipops. So, I decided to try it without that and success, There it is!!!!!!!!!!!!!!!!!!!!! My 3 ingredient Lollipop…..

To top it all, you do not need a lollipop mould to make this.

Pick and choose, the color and flavor is yours……Off to the recipe,


  1. Sugar                                                  – 1/2 cup
  2. Mango essence                                 – 3 tsps.
  3. Yellow color                                      – a pinch.

Niznaz Notes :  Play around with flavors and colors…The choice is yours.


  • Add all the 3 ingredients to a nonstick pan. Heat in a low fire until all the ingredients get melted without any lumps to a liquid form. (Do not hurry and burn the sugar, Patience is the key)
  • Now slowly pour these into the moulds and allow it to set.
  • If you do not have a mould, spread a baking paper and pour teaspoon full of the melted sugar mix in any free flowing shape. Allow it to set.
  • Wait for 2 minutes (Start count 1,2,3…..120) before inserting the lollipop sticks to the mix.Else the stick would melt in the heat of the sugar. Insert it well, so that the stick is in the middle of the lollipop.
  • Wait , wait , wait for 5 -10 minutes before your lollipop cools down and demould them….

Lollipops are ready to be licked and enjoyed……

Love and Regards,


Pink Velvet Cake

Strawberry flavored smooth velvet cake

Off late, I am posting many baked goodies at CuizinedeHaza because my mom was here with me last month and she has been baking many cakes to make me and my kids fully happy. We just love her soft, moist and unexplainably tasty cakes.

Now to the pink velvet cake, mom had intended to make strawberry cakes, but the addition of buttermilk gave her recipe a wonderfully soft and velvety texture that we were forced to name it the Pink Velvet cake – a twist to the original red velvet cake with a strawberry flavor. This cake can be frosted with cream cheese frosting / butter cream frosting to make a pink,cute girl themed cake..

As for the recipe, The recipe is similar to my butter cake recipe except for the flavor and addition of butter milk. Off to the recipe,


  1. Flour                                           – 1 cup
  2. Sugar                                          – 1 cup
  3. Egg                                              – 1 (room temperature)
  4. Butter                                         – 25 gms (room temperature)
  5. Vegetable oil                             – 3/4 cup
  6. Butter milk                                 – 1 cup
  7. Salt                                              – 1/4 tsp
  8. Baking powder                       –  1.5 tsp
  9. Strawberry essence              – 2 tsp
  10. Pink food color                      – 1/4 – 1/2 tsp     (As required)  

Niznaz notes – Add food color according to the quantity of the color required for your cake. I used the liquid food color – rouge  (Foster clarks brand).



  • Sift together the flour – 1 cup, salt – 1/4 tsp , baking powder – 1.5 tsp and set aside
  • In a bowl, mix together egg and sugar  – 1 cup until creamy. To this add the strawberry essence and the pink color.
  • Add the butter and mix again. To this, add the vegetable oil and mix well until well combined.
  • Now slowly fold in the flour -salt-baking powder mix and the butter milk alternatively. Do not overmix. Batter is ready.
  • Pour the batter into a lined cake tin and bake in a preheated oven for 20-25 minutes at 180 degrees or until a toothpick inserted comes out clean.

Rest is absolute indulgence. Enjoy….

Love and Regards,


Buko Pandan

Pandan flavored coconut pudding

Happiest New Year 2019.. Wishing all my dear readers – a heapful of love, luck, peace, prosperity and happiness in the year 2019. This is my first post of the year. And I wanted this to be a different and a sweet one.

Buko Pandan is a dessert very popular in the Philippines made with tender coconut strips and pandan flavored jelly mixed in a milk sauce. I can tell you, this is one of the easiest desserts which you can prepare in less than 20 minutes . NO…NO…NO..I am not exaggerating. I am not taking into consideration, the time taken for the jelly to set and the time taken for the dessert to chill. I am just talking about the time for the efforts you put in.

Buko is tender coconut cut into strips, and  Pandan is a herbaceous tropical plant that grows in Southeast-Asia. In Chinese, it is known as ‘fragrant plant’ because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it’s the leaves that are desired for cooking up many Thai and Southeast-Asian dishes.  In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to some savory dishes, but mainly it is used to flavor desserts and some drinks. Pandan leaves have a naturally sweet taste and soft aroma. After tasting it once, you will never forget the flavor. Pandan leaves can also be used to wrap savory foods, such as chicken or sticky rice. The leaves impart these foods with an aromatic note and also give dishes visual appeal.  Pandan leaves are much thinner in width compared to broad banana leaf.

Off to the recipe,


  1. Gelatin                             – 1 packet, 25 gms (Pandan flavored)*
  2. Water                               – 1 litre
  3. Buko (coconut strips)   – 340 gms (I used siblings brand)
  4. Condensed milk            – 1 tin
  5. Evaporated milk           -1/2 tin – 1 tin (based on the quantity of sauce required)
  6. Thick cream                   – 2 packs


  • Mix together the condensed milk, evaporated milk and thick cream together well. The milk sauce is ready.
  • Strain the excess water from the buko (coconut strips)in the bottle.
  • Cook the pandan flavored gelatin as follows:

a. Add 1 litre of water to a sauce pan. Empty the contents of the sachet in to the water, and cook stirring until it gets dissolved and the water comes to a rolling boil.

b. Strain the liquid and pour into a tray and allow it to set for minimum of 30 minutes. Cut into desired shapes of bite sized pieces.

  • Add the buko, gelatin to the milk sauce and give a gentle stir.
  • Allow it to cool in the refrigerator for a minimum of 30 minutes. Serve chilled.

Delicious, Aromatic and Healthy Buko Pandan is ready with the least of the efforts.


Love and Regards,


Cabbage Kootu Curry

Dal based cabbage side dish perfect for rice

Thani Nadan # 12

My dear husband is a great fan of vegetables and would love the veggies in our meal whatever the form may be. His mom that is my dear mother in law is a great cook . If you have been a regular follower of my blog, you would have seen that in my many posts that she is a great cook her specials being Chicken Taj.

Apart from Chicken Taj, she is an expert in veg stir fry. Her hands add magic to the veggies that is what I can say coz I am not a big fan of vegetables except potato and cauliflower and when it is she who cooks, they have a special flavor and I love to have them whatever the vegetable may be. That is how my husband grew up and that is why he loves vegetables soo  much.

Now coming to the dish, Cabbage is  a regular in our weekly grocery and the only thing I used to cook with it was the regular stir fry which pairs very well with rice and sambar and also add it in mixed rice, as well as stuff it in any fillings for snacks. 

But for us, this is the best way to cook cabbage, all 4 of us at home as well as my parents are a great fan of this yummy and comfort side dish for rice.

Off to the recipe,


  • 1. Cabbage                                        – 2 cups sliced
  • 2. Green chilly                                  -2+1
  • 3. Salt                                                 – As needed
  • 4. Turmeric powder                       – 1/4 tsp
  • 5. Moong dal                                     – 2 tbspn
  • 6. Channa Dal                                  – 1 tbspn + 1 tsp
  • 7. Coconut                                        – 3 tbspn
  • 8. Cumin                                           – 1 tspn
  • 9. Water                                            – 1 cup + 1/4 cup approx.
  • 10. Rice flour                                    – 2 tbspn
  • 11. Coconut oil                                 – 3 tbspn
  • 12. Mustard seeds                            – 1 tsp
  • 13. Cumin seeds                                – 1/4 tsp
  • 14. Red chillies                                  – 2 torn
  • 15. Curry leaves                                – few

Niznaz Notes

You can add any dal of your choice. You can either add moong dal only or channa dal only or a mixture of 2 dals.

Water needs to be added as per the consistency required.

If you like you kootu curry to be mashed cook for 4-5 whistles.


  • Grind together 3 tbspn of coconut + 1 tsp of cumin + 1 green chilly + 2 tbspn on rice flour along with 1/4 cup of water and set aside.
  • In a pressure cooker, add 2 cups of cabbage, 3 tbspn of dal, 2 green chillies, salt and 1/4 tsp of turmeric along with 1 cup of water.
  • Cook for 2-3 whistles based on the consistency needed.
  • When the pressure is gone, open the lid add the ground coconut cumin paste and allow it to boil.
  • If you feel the gravy to be dry add 1/2- 1 cup of water.
  • Season the kootu curry by adding mustard seeds – 1 tsp, cumin seeds – 1/4 tsp, red chilly 2 torn, curry leaves few in medium hot coconut oil.
  • Enjoy.

Love and Regards


Strawberry Cupcake

Strawberry Cup Cake

Strawberry flavored moist and yummy cupcakes

A simple recipe. Mom baked. Sudden and natural photoshoot. Perfect for kids. Nothing much to tell except for the assurance that this is a super easy and wonderful recipe – tried tested tasted and approved by many of my taste testers.. You are gonna love it…

Off to the recipe,

  1. Flour                            – 1 cup
  2. Sugar                             – 3/4 cup
  3. Butter                            – 1 tbsp. *
  4. Oil                                  – 3/4 cup
  5. Baking powder            – 1.5 tsp
  6. Salt                                   – 1/4 tsp
  7. Strawberry essence     – 2 tsp
  8. Pink color                      – As needed
  9. Egg                                  – 1 *
  10. Milk                                – 3/4 cup
  11. Nuts                                – chopped (optional)

Niznaz Notes                                                                                                                 *Egg and butter should be at room temperature.                                                                                                                You can top the cupcakes with chopped nuts which is completely optional.


  • Sieve together 1 cup of flour, 1.5 tsp of baking powder and 1/4 tsp of salt. Set aside.
  • Beat together one egg and 3/4 cup of sugar until creamy.
  • Add the 1 tbsp of butter and beat again. Now add in the 3/4 cup of oil and beat well.
  • Add the 3/4 cup of milk and mix well.
  • To the above mixture add 2 tsp of strawberry essence and give a stir. Add in the pink color as needed.
  • Now add in the dry ingredients part by part slowly giving a gentle mix. Do not over mix.
  • Pour them in cupcake liners arranged in a muffin tray.
  • Bake in a preheated oven for 15-20 minutes at 180 degrees.