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,

INGREDIENTS:

  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

Method:

  • 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.

Enjoy.

Love and Regards,

Niznaz

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,

Ingredients

  • 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.

Method:

  • 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

Niznaz.

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.

Method:

  • 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.

ENJOYYYYYYYYYYYYYYYYYYYYYYYYYYYY 

LOVE AND REGARDS,

NIZNAZ

                                                                                   

Chicken Red Stones

Chicken Red Stones

(Crispy,flavorful, juicy and succulent fried chicken)





I am a great fan of the red fried chicken which is available at restaurants. It is so crispy and juicy that, the red fried was a regular on our order menu to whichever hotels we go, and whatever the main course be. Be it the Mutton / Chicken Palakkad Dum Biriyani or the Porotta and Green Peas curry, red fried chicken usually called as the chilly chicken will be available on our table.

Leave alone the restaurants, chilly chicken is fantastically made by my mom at home. She had a lot of fans for her cooking skills and everyone who visited our place has been lucky enough to taste the magic of my mom’s hands. This recipe is her own recipe and it is such a perfect one that we have wonderfully enjoyed it when we were kids and we still continue to enjoy this yummy chicken fry even now. Now , my husband is a great fan of mom’s fried chicken followed by my kids. The idea of sharing this easy yet tasty recipe has been in my minds since quite some time and it was yesterday , that I was able to make this and I also got a chance to photoshoot it at day light as we usually make this for dinner.

Coming to the name of the recipe,  this recipe tastes better when it is made with boneless chicken and making small pieces of it would look like small red colored stones/ pebbles. Just like the name of Chicken Leg-aan goes, this too was named by my dear dad.

And here goes the mom’s magic recipe,

INGREDIENTS:

  1. Chicken                                      – 500 g (Preferably boneless)
  2. Salt                                              – As needed
  3. Chilly powder                           – 1 tbspn
  4. Red food color                         – 1/8 to 1/4 tsp (As needed)
  5. Egg                                              – 1 small
  6. Ginger garlic paste                  – 2 tsp
  7. Lemon                                        – 1 squeezed
  8. Cornflour                                   – 1 tbspn.
  9. Chilly sauce                                – 1 tbspn *
  10. Oil                                               – To fry

If you do not have green chilly sauce, just squeeze the juice of 2 lemons instead of 1.

METHOD:

  • Make a thick marinade of chilly powder, salt, ginger garlic paste, red food color, cornflour, lemon and egg.

  • Marinate chicken in the marinade for a minimum of 1 hour. For best results, marinate overnight.

  • Deep fry in hot oil in medium – high flame.

All I can say is Diggggggggg In….. I am sure you cannot stop yourself eating….

Enjoy..

Love and Regards,

Niznaz.

 

Pacha manga Curry/ Raw mango Curry

Pacha Manga Curry/ Raw mango Curry

(A spicy and sour curry made of Raw mangoes)

THANI NADAN SERIES #11

If you have been a regular follower of Cuizine de Haza, you will be very familiar with the fish mango curry posted. Pacha Manga Curry is nothing but the vegetarian version of the Fish Mango Curry. This curry can be a perfecto for your lunch meal coz, it is a perfect balance of the blend between spice and sour. If the Pacha Manga curry is there for lunch, I just cant stop counting the number of rice servings  I make for myself coz I am such an ardent fan of this curry. This curry was introduced to me by my husband, the recipe credits entirely to my HD. I simply love it to the core, even to watch the way how he prepares it. He just mixes all the veggies with his hands as he strongly believes that , only when we use the hand to mix them, the mango will release it’s perfect flavor. A small confession , I have to make to my dear readers that, the photos of this curry is more than 1 year old. I had done the photoshoots earlier, when  I neither owned a camera nor a better phone. I had clicked this, with the help of the Ipad that my brother gave me. So kindly bear with me for the reduction in quality of the images during my learning process.

Off to the recipe,

  1. Raw mango                             – 3 small sliced
  2. Onion                                       – 1 sliced
  3. Shallots                                   – 10 sliced
  4. Ginger                                    – 1 inch piece sliced
  5. Chilly powder                        – 4 tsp
  6. Coriander powder                – 3 tsp
  7. Turmeric powder                – 1 tsp
  8. Thin coconut milk               – 2 cups
  9. Thick coconut milk            – 1 cup
  10. Green chilly                         – 6 sliced
  11. Vinegar                                -1 tsp
  12. Salt                                      – As needed

To season:

  1. Coconut oil                  – 2 tbspn
  2. Shallots                        – 5 sliced
  3. Curry leaves                  – a few

 

METHOD:

  • To a claypot or manchatty, add 3 mango , 1 onion , 10  shallots, ginger, chilly powder, coriander powder, turmeric powder, green chilly , vinegar and salt.

  • Rub or mix well with your hands (for a better flavor). Let the flavors set in for a minimum of 10-30 mins.(You can even cook them without the  set in time.)

  • To this mix, add 2 cups of thin coconut milk and cook covered for 10-15 minutes or until the veggies get cooked and mangoes are done. (Take care not to overcook the  mangoes).

  • Now add the thick coconut milk, give a stir without disturbing the mangoes and cook for a few more minutes .(Take care the thick coconut milk is not over boiled.)

The Seasoning:

The seasoning part is completely optional. Seasoning adds more special flavor to the mango curry.

TO season– Heat coconut oil in a pan, throw in the shallots and curry leaves and fry them until brown. Pour this hot seasoning to the raw mango curry. (I did not season the curry)

Serve with plain rice, dosa, idly, appam..

Heavenly meal combo is ready to be devoured in..

Love and Regards,

Niznaz.

 

Hot and Sour Fish Curry

Hot and Sour Fish Curry

dav

(A Perfect blend of Spice and Sour fish Curry)

 

I have already posted loads of mom’s magic recipes and thanks to all who have tried, tested, tasted and send me your lovely tried clicks along with your wonderful comments. Thank you and Love you all dear readers. Now it’s time for sharing another magic recipe of mom , that is her amazingly delicious meen mulakita recipe which I named it as Hot and Sour Fish Curry because of the perfect blend of the spice and sour flavor.

Goes well with plain rice, tapioca, appam, idiyappam, pathri and the list goes on.

Taste it to feeeeeeeeeeel it…

dav

 

 

Off to the recipe,

INGREDIENTS:

  1. Fish                                       – 1/2 kg
  2. Salt                                        – As needed
  3. Chilly powder                      – 3 tsp
  4. Turmeric powder               – 1 tsp
  5. Tomato                                 – 1 sliced
  6. Green chilly                         -4 slit
  7. Ginger                                 – 1 inch piece julienned
  8. Garlic                                   -4 cloves julienned
  9. Tamarind                            -1 small lemon size ball soaked in 1/4 cup water and extracted
  10. Curry leaves                       – few
  11. Shallots   *                          -10 sliced
  12. Water                                 -1  1/4 cups.

* – You can add 1 sliced onion instead of shallots.

To garnish:

  1. Curry leaves                         – few
  2. Coconut oil                          – 2-3 tbspn

dav

METHOD:

  • In a pan or a clay pot, add water 1 1/4 cups, 10 shallots sliced, few curry leaves, 1/4 cup tamarind extract, garlic 4 cloves julienned, ginger -1 inch piece julienned, green chillies – 4 slit, tomato- 1 sliced, chilly powder- 3tsp and turmeric powder- 1 tsp.
  • Cook well covered until the veggies get cooked and bubbles appear.
  • Add fish and cook covered until done(15-20minutes). Timings vary based on the variety of the fish. I used black pomfret.
  • Lastly add coconut oil , curry leaves on top and keep covered for a minimum of 5  minutes before serving for the flavors to set in.

Enjoy and Happy eating!!!!!!!!!!!

dav

Love and Regards,

Niznaz.

dav

Potato Arbi Baaji

Potato Arbi (Chemb) Baaji/Ishtoo

Easy and creamy Baaji with a combination of potato and arbi

I am sharing here a simple recipe of the potati arbi stew/baaji which is lovingly called as the ishtoo back home. This is the actual recipe of the potato baaji with a small twist where we add small pieces of arbi to it which entirely changes the texture and flavor of the baaji. Addition of Arbi gives a magical taste to the baaji which is rich, creamy and flavorful. Nothing much to say other than the important fact that it is my dear mother in law’s recipe and her preparation the last time she came to visit us. Only the photo credits to me.  .. 🙂

Off to the recipe,

INGREDIENTS:

  1. Potato                                              -2 cut into medium sized pieces
  2. Arbi                                                  - 2 medium sized ones cut into bite size pieces
  3. Onion                                               - 1
  4. Chilly                                               - 5
  5. Mustard seeds                             - 1 tsp
  6. Curry leaves                                 - few
  7. Water *                                          - 2 cups approx.
  8. Turmeric powder                        - 1 tsp
  9. Oil                                                   - As needed
  10. salt                                                 -To taste
  11. Ginger                                          - small piece chopped

*- Water enough to cover the potato and arbi.

METHOD:

  • Heat oil in a pressure cooker. Splutter mustard seeds.
  • Add 1 sliced onion , a small piece of chopped ginger and saute well.
  • Add 5 sliced chillies, curry leaves and saute well.
  • Add the potato, arbi and add water approximately until it covers the top of the veggies. Add turmeric  powder.
  • Close the lid and cook for 4 whistles.

Relish in...……...

Serve hot with pooris/chapathis/dosa/ any roti of your choice.

Love and Regards,

Niznaz.

Event Post- Breast Cancer Awareness

Event Post- Breast Cancer Awareness

(A Special Post)

 This is a special post at Cuizine de Haza, which strongly gives the statement , Take care. You are precious.

I  would like to take this opportunity to thank my WhatsApp group Cuizine de Haza which is so special to my heart and to all my friends and other food group members who have greatly supported me in contributing their part for this event. Thanks dears, Thanks a lot.. This started off just as an event announcement in my WhatsApp group. The event of the month . That was when I was thinking, what could be the event for the month? When it suddenly struck to me that this was October and this was the month of Go pink everywhere around the globe. I wanted to do something from Cuizine de Haza, that , I decided to ask all the participants to cook up some dish in pink and send it to me , so that we would have a collection of a variety of pink dishes, which we could use to send a message across. The event was highly appreciated by all my friends and unexpectedly, it turned out to be a step further when my dear friend’s mom Rasheeda dede suggested we would do something extra and with her initiative we could do some social activities too on the special month of October 10. Thank you dear dede for making this event more colorful and more special. Also my dear friend Zeeba Shajir needs a special mention for her efforts to make it possible. Thank you all dear participants too.

Now for the awareness, I would like to spread the following message through Cuizine de Haza. Take care . You are precious.  The awareness message was given to be my dearest friend  Dr. Lini.T.Unnikrishnan and medical student (Dr) Yasmin Jaffer from Dubai Medical College. My heartfelt thanks to both of you for your efforts.

My contribution for the pink event at Cuizine de Haza is, Beetroot Milkshake -An easy, milkshake which can be instantly made with beetroot syrup.

The next entry for this event from me is Beetroot Rose Milk. An easy 3 ingredient drink which can be made with Beetroot Syrup.

The other entries which supported the Breast Cancer Awareness Post at Cuizine de Haza are,

Shaza                           – Strawberry Ice cream

Asiya     – Barbie cake

Asiya – Pink cupcakes

Fayha – Pink cup cake

Fayha   –  Cookies

 

Beetroot Halwa by Drisya

Beetroot Pachadi by Drisya

Harshi – Cheesecake

Harshi – Cheesecake

Muneera – Strawberry Pudding

Hasna           – Beetroot Chicken

Reefoose      – Beetroot Chicken

Redvelvet Ombre petal cake by Jiya

Cakesicles by Zeeba

Watermelon Mojito By Reefoose

Strawberry popsicles by Rasheedha

 

 

Pink Poori by Sherin Nafia

Pink Cake by Fayha

Pink cookies by Fayha

Pink Poori by Nasi

Watermelon Mojito by Suhana

Harshida Shanid                – Strawberry mousse cake

 

 

Fasiba        – Beetroot Thoran and Beetroot Pickle

Zeeba Shajir- Pink Velvet Cake

Conchas by Femi

  =

Rasheedha             – Anar overnight oats and Beetroot Pachadi

Lubna                     – Strawberry Crumble

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Salma                – Strawberry Falooda

Shilpa         – Strawberry Cake Shake

Shaza            – Pink Pudding

Fairuaachi                  – Pink Donuts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Asiya                                – Pink Burger

Strawberry Falooda by Rishin Salih

Shaza                         – Strawberry Velvet Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fasi                       – Beetroot Milk

 

Asiya                           –  Pink cake

Pink cake by Waheeda

Smina                         – Pink Cake

Rinu                    – Pink cake

 Faseela                 – Kitty cup cake

Shabana – Rosette cake

Faseela                         – Barbie cake

Nishida                           – Strawberry Cake

Honey Rose cake by Safwana Siraj

 

Pink chocolates by Shaheen Shahnawaz

Pomegranate milk shake by Thasny Shamon

 

Watermelon ginger juice by  Nazrin

 

Strawberry pan cake by Farzana Tharish

 

 

Faseela                     – Pink Hat cake

Reni Aneesh               – Kuih Sago

Zeeba Shajir            – Pomegranate pudding

Rahiya              –  Pomegranate Milk Pudding

Umm Naila     – Beet and Banana Milkshake

Umm Naila          – Egg stuffed Pathiri

Smina                               – Pink Pooris

Harshida              – Rose cupcakes

Rasheedha –   Beetroot Milk and Beetroot sandwich cake

Love and Regards,

Niznaz.

Beetroot Rose Milk

Beetroot Rose Milk

3 ingredient Instant rose milk with beetroot syrup

No more artificial colored drinks at your home. Cuizine de Haza is  coming up with yet another recipe that can be made with the beetroot syrup. Enjoy delicious flavored drink rose milk, with no artificial colors at your home, in a jiffy. And to Top  it all it is made of  just 3 ingredients. Cant believe it??? Try it to know it.


Off to the recipe,

Serves                                    – 1

INGREDIENTS:

  1. Milk   *                                                             – 1 cup
  2. Beetroot syrup                                              – 2 tsp
  3. Rose water      **                                               – 1 tsp     

*- You can substitute 1 cup of milk with 1/2 cup of milk and 1/2 cup of water.

**-You can add 1-2 tsp of rose water for more flavor.

METHOD:

  • Mix well 2 tsp of beetroot syrup 1 tsp of rose water in a glass of milk.
  • Serve chilled.

Isn’t that super cool?…

Happy Drinking!!!!!!!!!!!!!!!!!

Be a super cool chef with Cuizine de Haza recipes.

Love and Regards,

Niznaz.

 

Beetroot Milk Shake

Beetroot milk shake

(Easy instant milkshake made with beetroot syrup)

 

A special post on this special month, October – a message to spread the awareness on breast cancer to all the people. So, I decided to post this milkshake which is so healthy, yummy and kids friendly. And the best part of it is , it is instant which can be made with the  beetroot syrup . I have already shared the recipe of beetroot milk.

In the beetroot milk post, I had mentioned that I would post the recipe of 2 other drinks soon , but could not do it due to some reason or other. But now I feel that , this is the right time to  post the recipe of the yummilicious beetroot milk shake.


Off to the recipe,

Serves                               – 2

 

INGREDIENTS:

  1. Milk                                                     – 1 cup
  2. Cold water                                          – 1/2 cup
  3. Ice cubes                                             -10
  4. Beetroot syrup                                   – 1.5 tablespoon
  5. Vanilla ice cream                                 -2+2 scoops

METHOD:

  1. Blend in a mixer- a cup of milk with half a cup of water along with the ice cubes. Add in the beetroot syrup and blend once again well until mixed.
  2. To make the shake more creamier, blend once again adding 2 scoops of vanilla ice cream.
  3. Serve cold topped with a dollop of vanilla ice cream .

Quench in!!!!!!!!!!!!!!!!!!!!

Happy gulping.

Love and Regards,

Niznaz.