Author: cuizinedehaza

cuizinedehaza `Hello everyone, I am Niznaz. The chef, author, photographer and editor behind Cuizine de Haza. I am from Kerala, India settled in UAE . My family is my world - My husband is my backbone, my pillar, my tastetester and strong criticizer without whom my dream of Cuizine de Haza would still have been a dream and my 2 little boys who make me a busy mommy 24*7 and i love to do that. My dad who gave me the confidence that u can do it, my mom who first identified the chef in me and my brother who is a great fan cum motivator of my cooking and my sissy lend great support to Cuizine de Haza. Not failing to mention my CdH group who is with me for all the efforts that i take and that is the first step i took towards Cuizine de Haza. Love u all.

Aloo Poori

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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.

INGREDIENTS:

  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

METHOD:

  • 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,

Niznaz.

Semiya Toffee Kheer(Vermicelli Caramel Payasam)

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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,

Ingredients:

  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

Optional:

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

METHOD:

  • 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.

Enjoy!!!!!

EId Mubarak

Love and Regards,

Niznaz.

CocoMint Rice

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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,

INGREDIENTS

  • 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

METHOD:

  • 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,

Niznaz.

https://www.facebook.com/cuizinede.haza.9

Red Chicken Curry(Piriyan Mulag Kozhi Curry)

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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,

INGREDIENTS:

  • 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

METHOD:

  • 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).

Enjoy..

LOVE AND REGARDS,

Niznaz.

Poricha pathri

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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,

INGREDIENTS:

  • 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

METHOD:

  • 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.

Enjoy.

Love and Regards,

NIZNAZ.

Veg Sandwich(Bombay Sandwich)

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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,

INGREDIENTS AT A GLANCE:

  • 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

GREEN CHUTNEY:

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.

Assembling:

  • 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

Niznaz.

ManCoMilk Shake

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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.

INGREDIENTS:

  • 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)

METHOD:

  • 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,

Niznaz.

Egg Bites

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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,

INGREDIENTS:

  • 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
METHOD:
  • 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.

LOVE AND REGARDS:

NIZNAZ.

Beef Chattipathri

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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:

INGREDIENTS

FOR THE CREPES:

  • 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

FOR THE MASALA:

TO DIP

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

TO BAKE :

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,

NIZNAZ.

Meat Masala

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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,

INGREDIENTS:

FOR MARINATION

  • 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

FOR THE MASALA

  • 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.

METHOD:

  • 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,

Niznaz.