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,

INGREDIENTS:
  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)

METHOD:

  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,

Niznaz.

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,
INGREDIENTS:
  • 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.

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.

METHOD:

  • 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,

Niznaz.

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.

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)

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

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)

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

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)

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

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

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.