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.

Idly Podi

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

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

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.

 

Vegetable Cutlet

Vegetable Cutlet

(Easy and yummy vegetable cutlet)

Cutlet is a simple and tasty bite along snack with tea or coffee. It is the universal favorite for quite a lot number of people including me. Cutlet is an easy option when it comes to serving guests for tea or while Ramadan when hot and fried snacks turn out to be a must for again a lot of people including me. Especially when we have the masala ready in stock. It just takes minutes to dip them in egg white/ flour paste , coat them in bread crumbs and deep fry in hot oil. All four in my home love cutlets and that is the main reason, cutlet is a regular in my home. Love these crispy and crunchy golden brown beauties.

The recipe I have shared here is that of a easy vegetable cutlet where I have cooked with the available veggies. We can add the vegetables according to the availability at home. We can also add cooked and  minced meat to the masala to make chicken/ beef cutlets. I will share a detailed version of the non vegetarian cutlet recipe soon.


Off to the recipe,

INGREDIENTS:

  1. Potato                                               – 2 boiled and mashed
  2. Green peas                                       -1/4 cup cooked
  3. Onion                                                – 2 chopped
  4. Green chillies                                  -2 chopped
  5. Carrot                                               -1 chopped/grated
  6. Ginger                                             – 1 inch chopped
  7. Pepper                                             -1 tsp
  8. Garam Masala                               – 3/4 tsp
  9. Turmeric powder                         – 3/4 tsp
  10. Coriander leaves                          – a fistful chopped
  11. Salt                                                  – As needed
  12. Oil                                                    – 3 tbspn+ To fry
  13. Egg white  *                                   – 1 beaten
  14. Bread crumbs                               -1 to 1.5 cups As needed

* – For a fully vegetarian version, You can substitute egg white with a flour paste (1/2 cup maida mixed in 1 cup of water).

METHOD:

  • Boil and mash the potaoes and green peas and set aside. Care should be taken that the green peas is only partly mashed { This gives a biting texture to your cutlet}.
  • Heat 3 tbspn of oil in a kadai and saute together the chopped- onion, green chillies, ginger and  carrot until it turns golden brown.
  • Add salt, 3/4 tsp of turmeric powder, 1 tsp of pepper and 3/4 tsp of garam masala and saute until the raw smell of the powders are gone.
  • Add in the mashed potatoes and green peas mix well. Throw in the coriander leaves and mix well.
  • Make small patties of desired shape, dip them in egg white, roll in bread crumbs and fry until golden brown in hot oil.

Dunk your crispy crunchy veg cutlets in ketchup or the sauce of your choice and enjoy it hot with a cup of tea or coffee.

Happy Dunking!!!!!!!!!!!

Niznaz notes:

  1. I usually add onion, green chillies, ginger and carrot all together to my food processor bowl and chop it together to make life easy.
  2. We can add in any vegetable of our choice to the carrot.

Love and Regards,

Niznaz.

 

Aloo Paneer Gravy

Aloo Paneer Gravy

Creamy veg gravy in a combination of potatoes and cottage cheese with a flavor of mint


Here I am back to blogging after a short break . And that too back with a bang!!!! It is going to rain recipes here on…. Expect the Unexpected.. A bombardment of simple, easy and yummy recipes..Wooohoooo!!!

I had been away from my blog baby for quite some reasons and I would love to thank all my dearest readers who kept on constantly asking and reminding me to come back sooon. Thank you all,,, Thanks a lott..

This is a recipe request by my dear friend who asked me to post the recipes of some simple gravies which can be had with rotis . It is the roti routine for most of us for dinner at home and here I am with a simple , creamy veg gravy that accompanies the roti of your choice very well. Paneer has been in stock in my freezer for quite some time and I did not want to make the usual paneer butter gravy. I wanted the gravy to be simple yet flavorful. I also wanted some other veggie along with Paneer in my gravy. That was how the Aloo paneer gravy was born in Cuizine de Haza kitchen. Thanks to my dear taste tester husband who is the real criticizer for all my recipes . He equally appreciates and complements  me in my cooking while constructively criticizing me for all the flop trials which I have made and that is what, which keeps me going.

Off to the recipe,

Ingredients:

  1. Potato parboiled                – 1  cut into cubes
  2. Paneer                                  – 1 cup cut into cubes

To marinate paneer and potato seperately:

  1. Yoghurt                           – 2 tbspn
  2. Salt                                   – As needed
  3. Turmeric powder          – A pinch
  4. Pepper powder              -1/2 tsp
  5. Garlic                               – 1 chopped
  6. Green chilly                   – 1 chopped
  7. Coriander leaves           – a few

For the gravy:

  •  1. Cinnamon                   –  2
  • 2. Cardamom                       – 1
  • 3. Cloves                               – 3
  • 4. Oil                                     – 3 tbspn+ 3 tbspn
  • 5. Salt                                   – To taste
  • 6. Turmeric powder          -1/2 tspn
  • 7. Coriander powder        – 1.5 tsp
  • 8. Chilly powder              – 1/2 tsp
  • 9. Garlic                            – 4 cloves
  • 10. Chilly                          – 4
  • 11. Coriander leaves       – a fistful
  • 12. Mint leaves                – a fistful
  • 13. Onion                           -1 cut into chunks
  • 14. Tomato                       – 1 cut into chunks
  • 15. Fennel seeds             – 1/2 tsp
  • 16. Yoghurt                     – 2 tsp
  • 17. Water                       – 1 cup

Method:

  • Marinate paneer with all the ingredients under “To marinate” and set aside for 30 minutes.
  • Parboil potato in boiling water for a few minutes, drain the excess water and marinate with all the ingredients under “To marinate” and set aside for 30 minutes. After 30 minutes roast the potato in a non stick pan adding a few drops of oil and set aside.

For the gravy

  • Heat 3 tbsp oil in the same pan that potatoes was roasted. Add  4 garlic cloves , 4  green chillies , coriander leaves, mint leaves and saute well.
  • Add the powders one by one and stir well until cooked.
  • Add onion, tomato, fennel seeds and fry well until cooked. Allow it to cool.
  • Onion and Tomato sauted

  • Grind this to a smooth paste adding 2 tbspn of yoghurt and 1 cup of water.
  • Heat a kadai, splutter  1 cardamom, 3 cloves and 2 cinnamon. Add the ground paste and let it cook until bubbles appear.
  • Add the marinated paneer, close with a  lid and cook until bubbles appear.
  • Now add in the pan roasted potatoes and give it a stir.
  • Garnish with slit green chillies optional and serve it with triangle paratha.

Relish in……..

Love and Regards,

Niznaz