October 2016

Monday, October 31, 2016


Sweet..sweet..sweet..it is a must try recipe with bread and plantain. I love roasted plantain snack to the core. Like so, Sweet bread toast is my yet another easy snack recipes which i like the most . So i thought of making something very delicious and attractive snack with these two favorites. That results in this stunning Sweet Lasagne with  plantain and bread. This snack can please a crowd. As i told you earlier, i love to experiment more in snacks recipes than a main course meal. Bread is one of the most versatile ingredient which can be  shaped into variety of delicious dishes or snacks instantly. Me too, always on a hunt for some new recipes with bread. Really am very glad and thrilled to share this healthy snack idea with you guys. Do try this quick and easy Indian vegetarian snacks recipe once and i guarantee that, you will want this yummy sweet treat more for sure. 
Lasagne / lasagna are wide flat shaped pasta with several layers of lasagna sheets alternated with sauces and other ingredients. Lasagne is an Italian cuisine. Lasagna,  it is made in different style in different region. When the ground beef is sandwiched in between baked plantains, this named as pastelon recipe. Like wise in Southern Part of India, that is in Kerala - a snack named Chattipathiri resembles the same Lasagne. This Kerala recipe /layered pancake recipe is commonly prepared  during Ramadan as Ramadan sweets or recipes / as Iftar recipes .  Chattipathiri / layered pancake is of two versions. Sweet and savory chattipathiri / athishapathil / adukku pathiri, where the method is almost same for those sweet and savory. The only variation is done for the fillings . So, lets have a bread lasagne recipe with a twist. Ha ha... you can also name it as bread chattipathiri / bread adukku pathiri with bread and plantain. Lets see how to make bread lasagne /plantain recipes /recipe for plantains /Bread chattipathiri / best lasagna recipe with bread / lasagna recipe easy /plantain lasagne / kerala chattipathiri . Enjoyyyy...

You might also like   Kerala lasagna / Chattipathiri
                                Chicken Lasagne
                                 Sweet chattipathiri

a layered bread and plantain sweet yummy snack recipe tasty snack for a crowd appetizers ayeshas kitchen snacks recipes

yummy kerala recipe athishayapathiri with bread a layered bread and plantain sweet yummy snack recipe tasty snack for a crowd appetizers ayeshas kitchen snacks recipes

sweet snacks for kids healthy quick  easy simple..a layered bread and plantain sweet yummy snack recipe tasty snack for a crowd appetizers ayeshas kitchen snacks recipes


Milk bread                   - medium sized, 6 nos (here i used fruit bread as i have some leftovers)
Plantain                              - 1 , big sized
Coconut grated                       - half a cup
Almonds, cashews                   - a handful of, chopped
Egg                                                - 2 nos
Milk                                               - 3 tbsp
Sugar                                             - 2 tbsp +2 tbsp


  • Firstly, prepare the sweet coconut filling. For this, dry roast grated coconut in a non stick pan along with 2 tbsp of sugar over a low flame . Saute continuously until a fine aroma comes. No need of sauteing  them until crispy. When done, set aside.

  • Cut the big sized plantain (banana) into halves and then slice them into more than a finger length medium thick pieces.
  • Now again, in the same pan, add 2 tbsp of ghee (tastes yummy with ghee) or you can use vegetable oil or coconut oil also. Toast / roast the sliced banana until golden. For a caramelized look you can sprinkle some sugar over it. Do not burn the plantain / banana. So make the flame medium low only .When done set aside.   
  • Now roast the chopped cashews and almonds in very less ghee. When done, set aside.
  • Whisk well the eggs, sugar (2 tbsp)and a pinch of salt. Then add milk to it . Combine very well. Set aside.

  • So now lets assemble it.

  • Heat a non stick pan with 2 tsp of melted ghee  and Once hot, make the flame very low or  you can off the flame.
  • Dip a bread slice in the egg batter and spread it on the preheated pan. Again layer another bread slice (dipped in egg batter) close to the previous bread slice.
  • Add some egg mixture in the middle to join the bread slices.
  • Then layer two slices of roasted banana / plantain. If required, you can layer more toasted plantain . Then top it with roasted coconut mixture. Then with roasted almonds cashews chopped .
  • Again layer this with another two bread slices dipped in milk, add some egg mixture to join the bread slices,  then layer some toasted plantain, then with sweet coconut mixture and top it with chopped almonds and cashews.
  • Repeat the same until three layers. You can make more layers according to your choice. But it is preferred at least 3 layers.
  • Finally pour the remaining egg mixture with a spoon on the top and sides of the prepared bread lasagne and top with some roasted banana slices, cashews and almonds chopped. Gently PRESS with the back of the spatula so that it will stick well. When all layers are done, switch ON the flame to medium low and cook for few minutes or until the bottom is almost done. 
  • Then slowly flip with a spatula with care and toast all sides. Do not burn the bread. So cook on a very low flame.
  • Once done, let it cool  completely and keep refrigerated for 30 minutes for best result. If you cut immediately, you couldn't get a perfect slice.
  • Its yummy and attracts the crowd easily.                                                                                          

Saturday, October 29, 2016


This post shows you how to make a perfect idli batter in a idli grinder / mixer grinder. This healthy Indian breakfast is something very special breakfast recipe to most of us, especially South Indians. Soft and fluffy idli along with a sweet chutney makes us drool. As the idli batter requires time for fermentation, this recipe is not a quick breakfast ideas. The dish Idli is one of the traditional South Indian breakfast recipe which is served along with any condiment considered as essential. So Idli is commonly accompanied with sambar and chutney. Now a days we can see many variations and types of idlis which is even very hard to get the exact ingredients and is prepared with different methods of cooking  too. Rather than a stove top steamer( idli cooker / idli steamer), microwave and automatic electric steamers with non stick coating are also available. Semolina / rava idli recipe , Ragi idli recipe, carrot idli, wheat flour idli are common now a days instead of rice idli recipe. A variant of idli known as sanna is very popular among Goans and konkani people. Enduri Pitha is another variant which is popular in Odisha. So here, lets have a look on the traditional idli recipe with dal and idli rice. Please check the notes given below for the tips of making soft idli. Hope this will guide you for a soft fluffy idli recipe. Here is the recipe showing how to make idli / vegan breakfast recipe / healthy indian breakfast / how to make idli batter. Please drop your valuable feedback in the comment box below. 

tips for making soft idlis along with detailed pics..south indian idli / breakfast recipe

Tips for good fermentation, ayeshas kitchen presents tips for making soft idlis along with detailed pics..south indian idli / breakfast recipe

tips for making soft idlis along with detailed pics..south indian idli / breakfast recipe

ayshas kitchen tasty food breakfast recipe tips for making soft idlis along with detailed pics..south indian idli / breakfast recipe
                You can check my  rava idli recipe here


For IDLI batter

Idli rice                                                       - 2 cups, flat, not heaped.
Urad dal                                                     -  half a cup 
Chana dal / kadala parippu / bengal gram - 4 tbsp
Fenugreek seeds                                        - 1 tsp
Cooked rice / steamed rice                        - half a cup
Salt as required
(For best result, you must use the above said idli rice even though you can substitute it with parboiled rice / pachari. Idli rice is available in almost all supermarkets)


  • SOAKING ...Wash well and then soak idli rice in a bowl.... Urad dal, fenugreek seeds, bengal gram in another bowl with enough water for 5 hours.
  • GRINDING...After 5 hours, GRIND the soaked urad dal - bengal gram - fenugreek seeds with  cold water. Use required water for grinding the dal (not more but minimum water is required for grinding).When it become smooth and fluffy, add the cooked rice to it and again GRIND the cooked rice well to make smooth batter. Transfer it to a vessel. 
  • Now GRIND idli rice until smooth  by adding little by little water (do not add more water at a time). You can grind it in batches for making a smooth batter.. 
  • Transfer it to the above vessel and mix both the batters together along with salt WITH YOUR HAND. It is very important for making soft idlis. . Leave it over night for fermentation. (required minimum 8 hours in summer and it differs according to the climate. Allow 10 - 12 hours for fermentation for the best result ).
  • Next day the batter will rise .
  • Now grease the idli moulds.
  • Pour the batter  in the moulds with a ladle. Always pour the batter only 3/4 of each molds.
  • Steam the idlis in a pressure cooker or in a steamer.
  • If you are using pressure cooker.............boil a cup of water in it, once it starts to boil keep the molds inside it and you have to remove the whistle / vent weight of the pressure cooker.
  • Steam it for 15 minutes or until done.
  • Take out the moulds and let it stay for 5 minutes. And then take the idlis out from the mould using a spoon. If you are using non stick idli mould please skip this step.
  • Serve hot with any CHUTNEYS -  Coriander chutneyCoconut chutneyGarlic chutney, Tomato chutney and Sambar with sambar powder  , Sambar without sambar powder..


  • You have to use the correct proportion of idli rice and dal. The ratio depends upon the quality of Dal u used. Adding more quantity of good dal makes ur idli flat and small. Likewise less quantity of good dal makes hard. So use correct proportion of good dal always.
  • Idli rice is good for making idli than Parboiled rice / pachari.
  • Use fresh urad dal . You can aslo use split urad dal also.
  • Fenugreek seeds helps in fermentation. So do not skip this. Soak it along with urad dal for good fermentation.
  • Cooked rice gives a very soft texture to the idli . You can also add white rice flakes instead. Soak rice flakes / poha for 15 minutes and then grind it along with other ingredients.
  • Grind with minimum required water. You must grind urad dal with enough water for grinding it to smooth and fluffy. Adding required water at the time of mixing the batter will not work .
  • While grinding urad dal there is a chance of getting the machine hot which results in a yellowish idli. So add cold water while grinding urad dal mixture or give resting time for grinder in between. For best result , use cold water while grinding. 


  • Use your hand for mixing the dal mixture and rice mixture which works well. Mix well. Uneven mixing will results in bad idlis.
  • Fermentation time is 10 - 12 hours for best results. 8 hours will do, but it will not give you a perfect idli. 
  • A warm temperature is essential part for fermentation. If the weather is cold, you can add little baking soda (quarter tsp) to the ground batter and then ferment which helps in raising the batter well even in cold weather.

Thursday, October 27, 2016


The name and the picture itself  shows how simple and yummy it is. In this lady finger recipe, lady's finger is stuffed with  Indian spices and then shallow fried in less oil  which results in a spicy crunchy drooling texture. Some Indian okra recipes are absolutely delicious that can make you wanting more. I still don't know why people hates the taste of okra. When prepared properly , this vegetable tastes awesome. You will crave this more, when cooked with Indian spices, i bet.  This is one of the most adorable Indian veggie in my home and i love to make  simple okra recipes like okra fry, crispy okra, poriyal than making a bhindi curry recipe. . Always try to buy tender okra / vendakka / bendakaya / lady fingers which tastes best for any dish. I used to add okra in my fish curry too or in any dishes with fish. My daughter prefers eating okra from fish curry than having the soft and tender fish. Do try this delicious simple bhindi recipe at home which pairs best with paratha, chapati and steamed rice. Here is the recipe showing how to make stuffed bhindi / vegan okra recipe / veggie side dishes / easy vegetable side dishes /vegan appetizers /bharwa bhindi . Hope you loved this yummy side dish as much as i do.
stuffed with indian spices and then shallow fried yummy veggie side dish for chapati rice tasty ...Ayeshas kitchen tastymalabarfoods.com
stuffed with indian spices and then shallow fried yummy veggie side dish for chapati rice tasty ...Ayeshas kitchen tastymalabarfoods.com


Ladys finger / okra / bhindi  - 10 nos, tender okras
Cumin seeds                          - quarter tsp
Salt                                        - a pinch
Oil                                         - 2 tsp

For stuffing

Gram flour / besan                - 4 tbsp, heaped
Chili powder                         - 1 tsp
Coriander powder                 - half tbsp
Turmeric powder                  - half tsp
Salt                                        - half tsp
Onion / shallots                     - 3 tbsp, very finely chopped
Cumin seeds                          - half tsp
Garlic                                     - half tsp, finely chopped
Coriander leaves                    - 1 tsp, finely chopped


  • Wash bhindi / okra well and pat dry. Then trim the edges and cut the okra into a finger length pieces. Then make a slit in the center lengthwise without breaking it into two.
  • In a bowl, combine all the ingredients given under for stuffing with a teaspoon of water. Mix very well.
  • Stuff the the okras with this gramflour mixture and set aside.
  • Heat a non stick pan with oil and then crackle cumin seeds. When done, add the stuffed okras and saute well. Sprinkle some pinches of salt all over.
  • Cook on a low flame without covering the pan for best result.
  • Stir in between, so that it will get an attractive color from all sides.
  • When done, transfer it to a plate.
  • Serve hot with chapati, paratha, rice etc
Please click below to watch the video "how to make stuffed okra"

Wednesday, October 26, 2016


Many of us including me are a great fan of saucy chicken recipes. Chicken!!! the great yummy blessing to mankind from God. I can hardly go a day without eating some scrumptious chicken dishes. Like Chinese chicken dishes, i love having chicken recipes with sauce.   Its really fun  to browse through shopping malls especially in food section searching for wide varieties of scrumptious eats. Haah...lets come to the recipe ...While preparing sauce recipes for chicken, just mix  the sauces together in a bowl very well before adding the chicken in sauce. This is a simple recipe for chicken with sauce.  As the name suggests, its saucy and easy. More over this is a mess free recipe as i spent hours for cleaning my kitchen in some days. You can try the same recipe with vegetables of your choice for a quick chicken and vegetable recipes. Here is the recipe showing how to make saucy chicken recipe / Chinese chicken dishes /Chicken dinner recipes / Chicken with sauce / strips chicken/ chicken stripes /easy recipes for chicken breast/ saucy chicken breast recipes. Do try this juicy saucy spicy chicken dish .

You might also like Dragon chicken recipe
                               Chicken chilli dry roast
                               Chili chicken gravy
                               Chicken stir fry

easy spicy juicy chicken recipe for all those chinese chicken dish lovers

ayeshas kitchen tasty malabar foods awesome chicken dish easy spicy juicy chicken recipe for all those chinese chicken dish lovers


Boneless chicken       - 250 g, cut into thin chicken strips
Bell pepper                - red and green, cut into strips like chicken
Carrot                        - few, cut into thin strips like chicken
Butter                        - 2 tsp , melted
Garlic                        - 3 cloves, finely chopped
Salt                            - as required
Oil for frying the chicken strips

For chicken marination

Garlic cloves                     - 5 nos, big sized
Yogurt / curd                     - 2 tbsp
Fennel seed                       - 1 tsp
Soy sauce                          - 1 tsp
Pepper powder                  - half tsp
Corn flour                         - 2 tbsp

For the sauce

Tomato sauce                     - 3 tbsp
Soy sauce                           - 1 tbsp
Kashmir chilli powder       - 1 tsp
Vinegar                               - half tsp
Cornflour                            - 1 tsp
Sugar                                   - 1 tsp or less
You can use red chili sauce  instead of Kashmir chilli powder.


  • Cut the boneless chicken (preferably chicken breast) into thin chicken strips or slices. 
  • Also cut the bell peppers and carrot into thin slices same like chicken strips. Set aside.
  • Make a fine paste of garlic cloves, fennel seeds, curd and soy sauce . Then marinate the washed thin stripped chicken with this paste along with cornflour and pepper powder. Add less salt than required as we have to saute the chicken in a saucy gravy after frying.
  • Now heat a non stick frying pan (i prefer this) with required oil for deep frying the strips.
  • Deep fry the marinated stripped chicken in batches until the chicken is done. Do not fry the chicken more crispy. When done, set aside in a paper towel to get rid of the the excess oil.
  • Meanwhile, take a bowl and mix well all the ingredients given under 'for the sauce' heading along with little salt (do not add more). Make a thick sauce. You can add more or less  sauce as per your taste.
  • Now heat another pan with butter. To this add finely chopped garlic, saute for a minute. Then add the thinly sliced bell pepper and carrot. Saute for few minutes until it became soft.
  • And now add the fried chicken strips along with the sauce mixture.
  • Saute  it continuously very well over a medium low flame. Check for salt. Cook until the fried stripped chicken is well coated with the sauce mixture.
  • Garnish with sliced bell peppers and serve hot.
  • Yummilicious side dish which goes well with fried rice, chapati, or any special rice recipes.
  • This dish tastes heavenly delicious when it is served hot. Do try and please drop your valuable feedback in the comment box below.

Tuesday, October 25, 2016


 This is the healthy version of stuffed plantain recipes.Most of the healthy sweet snacks in India, especially in Kerala are made with egg, plantain and coconut. Here am with yet another Malabar delicacy with ripe plantain. An healthy snack idea. Normally stuffed banana/plantains are deep fried after the stuffing and coating in flour mixture. Here i cut the whole plantain into halves and then stuffed the sweet filling without making any slits. Then toast / roast them in little oil over a low flame. You can also bake the same instead of toasting for a baked plantains. This makes this yummy snack more attractive than stuffing a whole plantain (stuffed whole plantain recipe).
Stuffed plantain / ethakka / pazham nirachath is an authentic malabar  delicious snack which is  very commonly prepared during special occasions.  I love simple ripe plantain recipes like kaay pola, banana fritters, roasted plantains / banana toast, banana cutlets, fried banana recipe / fried plantains etc.. but my all time favorite is Unnakaaya / stuffed mashed banana fry.
Here, for stuffed banana the main ingredient is ripe plantain (not too ripe) and is stuffed with sweetened cardamom flavored coconut and nuts. The fillings depends upon your taste only. You can stuff with your favorite sweet fillings like sweet coconut filling, coconut nuts filling, coconut and rice flakes filling and even can fill it with egg and sugar filling. Here is the recipe showing how to make ethakka nirachath / stuffed plantain / plantain breakfast recipe /how to fry plantains / plantain banana recipes / easy sweet snack recipes. Do try and do not forget to drop your valuable feedback. Enjoy.
You might also like 
                                   Bread banana sandwich cake
                                            Vermicelli banana cake
                                                    Unnakaaya / mashed banana fritters
                                                     Sweet banana pizza
                                                     Banana rolls
                                                      Banana fritters with wheat flour
                                   Banana pola


Ripe Plantains                                  - 2 nos, large one
Ghee / oil                                          - 2 tbsp melted


Coconut grated                                 - half a cup or less
Chopped almonds                             - 2 tbsp
Sugar                                                 - 5 tbsp, can add less
Cardamom powder                            - quarter tsp


This flour mixture is required only when the sides of plantain gets open while stuffing. For a healthier version, you can skip this mixture and instead toast both the ends carefully in ghee. 
All purpose flour / maida                  - 3 tbsp
Sugar                                                 - 2 tsp
Turmeric powder                               - a pinch


  • Dry roast the grated coconut, sugar, cardamom powder and chopped almonds over a low flame until it becomes slightly golden and crispy. Saute them continuously until done. For those who likes soft coconut stuffing, can stop roasting the coconut mixture once a fine aroma comes. When done, transfer it to a plate and set aside.
  • Peel and cut the two ends of the ripe plantains (ethakka).
  • Now cut them into halves. This makes it more attractive than the Whole stuffed plantain
  • Carefully scoop out the inside black seed using a scooper or apple corer or even with a knife. Do check the picture given above.
  • Now stuff carefully the plantains with the coconut mixture. 
  • Make a batter with all purpose flour, sugar, turmeric powder and little water. The batter must be thick and flowing consistency. 
  • If you need a fried stuffed plantain, you can deep the same in the flour mixture and deep fry. But here is a healthy version. Just seal the ends with the flour mixture and then toast it in little oil / ghee like we toasting banana (pazham vaattiyath).
  • Heat ghee in a non stick pan. Seal the ends with the batter and then toast the stuffed plantain over a medium low flame until done. You must toast it in a medium flame until all sides are done. You can add a table spoon of sugar while toasting for a caramelized texture.
  • When done, serve hot. Enjoy your evening with this healthy recipe.