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

(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

(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…

 

 

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

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!!!!!!!!!!!

Love and Regards,

Niznaz.

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

(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,

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

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

(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.

Idly Podi/ Idly Chutney Powder

(A spicy dry condiment that accompanies very well with Idly/ Dosa)

Thani Nadan Series #10

Idly podi is the favorite side dish of all back home- dad , mom, me and bro. It reminds me of my childhood days when my mummy- that is my maternal grandmother, would send loads of this chutney powder to our home and mom would pack the idly podi mixed in oil with idlies for tiffen box. More than me it was my brother who loved this to school. But here, I felt surprised when it was even the least of choices for my husband. I gave him an astonishing look when I heard from him, for the first time, how could a person in this world, not like idly podi at all???

Then I tried to make him say “I like idly podi” by asking the same question again and again in different ways, but I failed. No ways could I make him like it nor eat it. This was when I tasted the best of best idly podi from my in laws where I believe that this is the world’s best recipe. This also has a similar story like that of Chicken Taj. Whenever I ask her for the recipe, she would immediately make a bulk of it and send it with me to UAE so that I would no more ask her for the recipe 😉 . But once I asked her the recipe during my brother’s wedding for it to be made on a big bulk and she had no other go but to share the recipe. heheeheee…………. Just kidding!!!!!!!!!!!

Here it is for my dear readers. Off to the recipe,

INGREDIENTS:

1. Rice                                                 – 1.5 cups
2. Dry red chilly                                – 25
3. Salt      *                                           – As needed
4. Pepper corns                                  – 1 tbspn
5. Urud Dal                                        – 1 tbspn
6. Fenugreek seeds                           -1/2 tspn
7. Cumin                                            – 1/4 tsp
8. Curry leaves                                 – A few optional

* Adding rock salt gives more flavor to the idly chutney powder.

METHOD

•  Dry roast all the ingredients one by one except salt.
• Rice should be roasted until it turns brownish red.
• Powder them little by little in a mixie jar .
• Mix well.
• Serve with idly/dosa as it is or mixed in oil.

Niznaz notes:

• Powder  either coarsely or finely as per your taste preference. I like my chutney powder to be coarse .

Enjoy!!!!!!!!! Happy Breakfast…..

Love and Regards,

NIZNAZ.

 

Off to the recipe,

INGREDIENTS:

1. Rice                                       – 1.5 cups
2. Dry red chilly                      – 25
3. Pepper corns                      – 1 tbspn
4. Urud Dal                             – 1 tbspn
5. Salt  *                                   – As needed.
6. Fenugreek                         -1/4 tspn
7. Cumin                               – 1/4 tspn
8. Curry leaves                    – a few (optional)

*- You can use rock salt for a better flavor.

 

 

METHOD:

1. Dry roast all the ingredients one by one except salt.
2. Rice should be roasted until it turns reddish brown color.
3. Powder them all together in a jar of mixer grinder. You can either powder it finely or to a coarse texture. I like my podi in a coarse texture.
4. Mix well and store in an air tight container.
5. Mix with any vegetable oil and serve with idly/dosa . Or use it to  make the flavorful podi dosas.

 

 

Enjoy the idly Podi.

Love and Regards,

Niznaz.

 

Chocolate Brownies

(Brownies with melted chocolate)

 

We already have a version of brownies recipe at Cuizine de Haza. This is the second version of chocolate brownies recipe where we bake this chocolate goodness with melted chocolate. A must try for all chocolate lovers. This is a no fail recipe, something which can is baked to perfection. You will love the beautiful texture as well as the simplicity of the recipe.

Nothing more to say,,, Feeel it and talk it.. A kind of death by chocolate recipe……..

Do let me know how it turns for you. I will be delighted to know your lovely comments @ cuizinedehaza2017@gmail.com..

Off to the recipe,

INGREDIENTS:

1. Flour                            – 1/2 cup
2. Baking powder          – 1/4 tsp
3. Salt                               – 1/4 tsp
4. Vanilla powder          – 1 tsp
5. Cocoa powder            -1.5 tbspn
6. Eggs                             – 2 at room temperature
7. Sugar                           – 1 cup
8. Oil                                -1/2 cup
9. Chocolate                  – 70 gms
10. Chocolate chips      – As needed

Niznaz notes:

• You can use any vegetable oil of your choice.
• Eggs must be of room temperature.
• I used cooking chocolate , but you can also use the normal chocolate which you get in stores.
• Vanilla powder can be substituted with 1 tsp of vanilla essence.
• I used 3 tbspn of chocolate chips.
• I used a medium size heart shaped baking pan to bake the brownies.

 

METHOD:

• Sieve and mix all the dry ingredients( Flour -1/2 cup, baking powder -1/4 tsp, salt -1/4 tsp, vanilla powder- 1 tsp and cocoa powder -1.5 tbspn). Set aside.

• Beat eggs and sugar until creamy.

• Melt the chocolate and oil together by double boiling method.
• Add the melted chocolate to the creamy egg mixture and beat until bubbles come.

• Now fold in the dry ingredients to the above mix.
• Pour this into a  lined baking tray (8*8 square pan).

• Top the brownie pan with chocolate chips as desired and bake it in a preheated oven for 20 minutes or until done.

Feeeeeeeeeeel it…..

Love and Regards,

NIZNAZ.

 

 

Creamy Badam Chicken

A simple, creamy and yummy one pot chicken gravy

Ever needed a creamilicious chicken gravy recipe ?????

If yes, Here it is!!!!!!!! From Cuizine de Haza. The most creamiest and easiest chicken gravy ever.

Lover of almonds???

Yes? Then here it is!! From Cuizine de Haza, an interesting recipe with ground almonds.

A curry which equally pairs with rice, ghee rice, appam, idiappam , chapathi, parathas , dosa, idly or any rotis of your choice??

Yes? Here it is!!!!!! From Cuizine de Haza , an allrounder recipe which pairs very well with most of all the main course.

Interesting.. Isnt’ it??

Come on, try and taste the Creamy Badam Chicken and let me know how it goes for you. By the by, I have experimented on night photography for this dish with focus lights from various angles. And to be frank, I am not very much happy with the results of the night photography. But please feel free to let me know what you think about the clicks.

Off to the recipe,

INGREDIENTS:

1. Chicken                              – 500 g
2. Salt                                     – As needed
3. Almonds                           – 10
4. Milk                                   -1/2 cup
5. Water                                -1/2 cup+1 cup
6. Tomato                            – 1 sliced
7. Onion                               – 2 sliced
8. Green chillies                 – 3 sliced
9. Ginger                             – 1 inch chopped
10. Yoghurt                          – 3 tbspn
11. Chilly powder               – 1 tsp+1 tsp
12. Coriander powder       – 1 tsp
13. Turmeric powder         – 1/4 tsp + 1/4 tsp

METHOD:

• Marinate chicken with salt, 1/4 tsp turmeric powder, 1 tsp chilli powder , 3 tbsp. yoghurt and set aside for a minimum of 1 hr.
• In a pressure cooker, add chicken, 2 onion sliced ,1 tomatoe sliced tomatoes, 1 inch ginger chopped, 3 green chillies sliced , 1 tsp Kashmiri chilly powder, 1 tsp chilly powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and mix well. Add 1 cup of water and pressure cook for two whistles.
• 
• Soak the almonds in 1/2 cup of milk for 15-30 minutes. Grind it to a smooth paste adding 1/2 cup of water little by little.
• When the pressure of the chicken is released, add the ground almond paste ,mix well and cook on low for 5 minutes.
• Garnish with coriander leaves.

Serve with any dish of your choice.

Love and Regards,

NIZNAZ.