Monday, February 29, 2016


Crab meat podimas / burjji is an interesting and delicious recipe with crab meat. This recipe is very simple but may find little hard time for breaking the crab shells and separating its meat alone, yet it is interesting as it tastes good and is a nice combo with dosa.. This same recipe is used to prepare fish burjji / Meen podimas. Here is the recipe of  crab meat stir fried . You can also check the combination of egg with crab meat, that too tastes yumm. Do try and enjoy cooking..!!!


Medium sized crab                   - 8 nos
Onion                                       - 1,big, finely chopped
Tomato                                     - 1, medium, finely chopped
Ginger garlic chopped             - 1 tsp each
Green chilly                              - 1, finely chopped
Turmeric powder                      - quarter a tsp
Chili powder                             - half a tsp
Coriander powder                    - half a tsp
Mustard seeds
Chopped coriander leaves


  • Boil crab with enough water along with salt and when done, allow it to cool. Drain the water and remove the shell, take out  its meat/ flesh alone, clean carefully , set aside.
  • In a pan, heat 1 tbsp of oil and stir fry this crab meat with turmeric powder and coriander powder for 3 minutes. Set aside.
  • Now heat a wok with some oil and splutter mustard seeds.
  • Add chopped onion and saute until soft. When done, add green chilly along with ginger garlic chopped and saute well.
  • Now add tomato and cook well. To this, add the stir fried crab meat and mix well.
  • Then add chili powder along with salt.
  • Stir well and cook for 5 minutes in a medium flame. Garnish with coriander leaves.
  • You can also add egg and scramble it along with crab meat. I prefer crab meat alone. Serve hot with dosa. Enjoy. 


Hi.. Welcome to AYESHA'S KITCHEN. Here is the recipe of a sweet delicious dessert / payasam / kheer with one of my favorite fruits pine apple. Most of us prefer to have some sweet dessert / payasam after our meal. In Kerala, onam sadhya is incomplete without a payasam. Pine apple payasam / dessert is a very tasty and refreshing dessert. The main ingredients used in this lovely dessert are pine apple, jaggery and coconut milk. I prefer jaggery instead of sugar as it gives a special flavor to the payasam. Do try this quick and yummy delicious payasam, You will love this for sure!!!!


Pine apple                             - 1, medium,chop  into small cubes
Jaggery                                 - 3 medium sized blocks 
Coconut milk                        - 2 cups(thick milk) + 1 cup(thin milk)
Salt                                       - a pinch to balance the taste
Cardamom                           - 2 nos, crushed
Dried ginger powder ( chukk podi)- quarter tsp, optional
Ghee                                     - 3 tbsp
Coconut slices                     - few small slices, decoration
Cashews                              - few


  • Heat a pan / vessel and add ghee. Roast the cashews and set aside. Then roast the coconut slices and set aside.
  • Then add finely chopped pine apple pieces to the ghee, saute well and cook in a medium flame for 5 minutes. 
  • Next step is adding jaggery. If you are using jaggery blocks, you have to melt it in a separate vessel with some water and then drain it to remove impurities. Then add the drained melted jaggery to the pineapple mixture and mix well.
  • Cook until pineapple pieces becomes soft and well cooked.(8 minutes appro.)
  • Then add fried cashews, crushed cardamom and dried ginger powder ( chukk podi) along with a pinch of salt.
  • Now add thin coconut milk and bring to boil. When it starts boiling, add thick coconut milk. Mix well and heat in a low flame for 5 minutes. Do not allow coconut milk to boil more.
  • Remove from flame and decorate with roasted coconut slices ( it gives a nostalgic feel, you can also decorate with nuts and raisins.)

Sunday, February 28, 2016



Hi..Welcome to AYESHA'S KITCHEN. Here is the recipe for a very yummy and very simple coconut pudding recipe with very few handy ingredients. We have a wide variety of pudding recipes with coconut. And its very simple to prepare coconut pudding than any other puddings. One of my all-time favorite pudding recipes is tender coconut pudding, which is the tastiest pudding ever. This coconut pudding is yummy, rich, creamy pudding with grated coconut, condensed milk, china grass and milk. It tastes very similar to tender coconut pudding. So let's see how to make this easy simple pudding within minutes. Do try and enjoy..its really yummy..

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Coconut grated  - 1 cup
 Milk    - 2 cups or 500 ml
Milk maid(sweetened condensed milk)- quarter a cup or can use one third cup of milk powder instead 
Sugar    -  half a cup ( can use more or less)
Coconut water (optional) -3 tbsp, i skip this
China grass        - 6 gm                          
Chocolate sauce  - for decoration 


Watch the below video 

  • Melt chinagrass in a pan along with some water until it melts to a clear liquid.
  • Meanwhile boil milk in another vessel. 
  • When milk starts boiling,  add sugar and mix well. If you are adding condensed milk, add it now or instead am adding  the paste of milkpowder and water ( combine milkpowder with some water and make a thick paste without any lumps). Mix until well combined. Then add the grated coconut along with coconut water (optional).
  • Now boil for 2 or 3 mins.  Stir continuously.
  • Finally add the chinagrass melted through a strainer and mix well. 

  • Cook for a minute and then remove from the flame. 
  •  Pour this hot pudding mixture into the pudding tray.
  • Once cooled, keep refrigerated until it sets and decorate it with chocolate sauce.
  • You can also flip the pudding carefully to a plate.
  • Watch video here - Simple coconut pudding

Thursday, February 25, 2016



Mushrooms are my all time favorite and i love experiments with mushrooms as it is very flexible for me. Here am sharing a kadai / karahi mushroom recipe which is very quick and simple to prepare and yet delicious. This is the same recipe which i adapted from my recipe kadai prawns with baby potato. This is a mildly spiced recipe as i used less hot and pungent dried chilies and can be made spicy, hot depending upon the hot dried red chili used. And i here used freshly powdered kadai masala which i shared the recipe below. You can also use store bought kadai masala powder but you never ever get such an aroma, goodness and flavor of homemade spice powder. So let's see how to make kadai mushrooms. Do try and enjoy cooking.



Mushroom   - 250 g, cut each mushrooms into two slices
Tomato         - 2 large, sliced 
Onion           - 1, large, sliced
Ginger          - 1 tbsp, crushed 
Garlic           - 1 tbsp, crushed + 1 tsp julienne
Fenugreek leaves / kasuri methi - 1 tsp
Coriander powder         - 1 tbsp
Kadai masala powder   - 2 tbsp( RECIPE GIVEN BELOW)
Turmeric powder          - 1 tsp( optional)
Chopped coriander                     


Dried red chili          - 4 nos
Cumin seeds             - 1 tsp
Cinnamon stick        - 1 small piece
Cloves                     - 2 nos
Green cardamom    - 1 nos
Pepper                    - 6 peppercorns 
Dry roast all these spices in a medium flame until fragrant. Do not burn them. Once it is cooled, grind it to a fine powder. You can make powder in bulk and store it in an airtight container. The above given is the quantity required for this dish only.                         


  • Heat oil in a kadai / wok and when hot add half of the sliced tomato and saute for 3 minutes. When done transfer it to a plate. And puree the remaining half of the sliced tomato and set aside.( You can also puree the whole tomatoes and skip the sauteing process. But sauteing adds a special taste to the gravy.)
  • In the same oil saute the sliced mushrooms for 5 minutes or until it gets browned from the edges. When done transfer it to a plate.
  • Now add few tsp of oil (if needed) in the kadai and saute onion until translucent. Then add crushed ginger, garlic and tomato puree. Saute for a while or until the raw smell disappears. 
  • When done, add the sauteed mushrooms and mix well with the onion mixture. Add salt if required. After two minutes add the sauteed tomato along with coriander powder, turmeric powder( optional only), kadai masala powder and salt if required. 
  • Stir well and cook until the mushrooms are done or until the oil separates.
  • Finally, add the crushed fenugreek leaves and chopped coriander leaves. Garnish with garlic julienne
  • Serve hot with dosa, nan, chappathi etc...   

Monday, February 22, 2016



Hi, foodies.Welcome to AYESHA'S KITCHEN. Quail eggs are very tasty and healthy delicacy which is available all over the world. It is very popular in Kerala (India) as this egg is high in nutritional value when compared to ordinary eggs. Here am sharing a very tasty egg roast recipe that kids will love to have for their tiffin. So here is the recipe of quail egg in pepper masala roast/egg roast/egg recipes / Kerala style mutta roast / kada mutta roast/pepper egg roast/egg curry for dosa/quail recipes. Enjoy!!!

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Hard boiled egg  - 10 quail eggs, boiled
Onion       - 4 nos, sliced
Tomato        - 2 nos, small, sliced
Green chilies    - 2 nos, slit
Ginger garlic paste - 1 tbsp
Kashmir chili powder - 1 tsp
Turmeric powder   - half a tsp
Pepper powder    - 1 tsp + 1 tsp (final garnishing)
Mustard seeds    - half a tsp
Curry leaves
Coriander leaves


  • Heat oil in a pan and when hot splutter mustard seeds. When done, add sliced onion. Saute till onion becomes golden over a medium flame only (saute until golden which is a must)
  • When done, add green chilies along with salt. Again saute for a while and now add tomatoes sliced. Cook till the tomatoes are well done. Now add turmeric powder, ginger garlic paste, chili powder and pepper powder (1 tsp).
  • Mix well and cook well until it becomes a smooth and thick gravy.
  • Then check for salt and when done, add curry leaves and chopped coriander leaves.
  • Finally, add the hard boiled quail eggs and gently mix. Cook for 2 minutes on a low flame. You can also toss the hard boiled eggs for 2 minutes in 1 tsp of oil in a separate pan before mixing it with the masala gravy. But I skipped this step.
  • Finally, add 1 Tsp of pepper powder and mix well.
  • Serve hot with Dosa, Appam, Chappathi etc..

Saturday, February 20, 2016


Hi foodies. Welcome to AYESHA'S KITCHEN. Here i came with a perfect vegetable Pulav / pulao / pilaf recipe.   Pulao is a very easy one pot meal that satisfies our taste buds. It is very healthy when compared to biryani and fried rice, that for most of the pulao we use  vegetables and no need of adding sauces too. Here is the recipe of very tasty pulao  with vegetable and sweet corn. Do try and enjoy cooking. 


Long grain basmati rice   - 2 cups (soaked in water for 30 minutes)
Onion                                - 2 nos, sliced
Cardamom, cloves, star anise, fennel seeds, cinnamon - as required
Carrot                               - 1 cup (finely chopped)
French beans                    - 1 cup (finely chopped)
Cauliflower                       - half a cup sliced florets
Sweet corn                        - half a cup, cooked
Ginger garlic paste           - 2 tbsp
Kashmir chili powder       - half a tsp
Turmeric powder              - half a tsp
Cashews and raisins        - as required (for topping only)
Coriander leaves
Ghee / oil


  • In a deep bottomed vessel, heat some ghee / oil. When hot, add cardamom, cloves, star anise, cinnamon, fennel seeds and saute for a while till fragrant.
  • Then add sliced onion, saute for 2 minutes. Then add ginger garlic paste, saute for a while. Now add chopped carrot, french beans, cauliflower florets, corn and cook for few minutes in a medium flame until the vegetables are half cooked. Add some salt too.
  • Add the cleaned and drained basmati rice to it.  Mix well with the vegetables and add chili powder, turmeric powder. Cook for 5 minutes. Stir occasionally.
  • Now add the water ( we took 2 cups of basmati rice. SO WE NEED 3.5 - 4 CUPS OF WATER. ).
  • Add some salt and chopped coriander leaves, mix well. Cook until the water gets dried out in a medium low flame.
  • When done, open the lid and let it cool completely. Never mix the rice when hot. It makes the rice sticky.
  • After 10 minutes mix gently and can add some ghee now (optional) which gives a fine aroma. 
  • Garnish with some fried cashews, raisins .
  • Serve hot with raita, coriander chutney.

Friday, February 19, 2016


Hi foodies..Welcome to AYESHA’S KITCHEN. Banana fritters are very popular evening snack in Kerala.  It is mainly prepared with plantain (ethakka ) and so it is called as ethakkappam in kerala or pazham pori. A vegetarian sweet snack that holds a special place in kerala cuisine. The flour which is used for the batter is all purpose flour / maida but i usually use wheat flour without egg and without baking powder. But still the same taste and texture. Then why should we use the maida, which is unhealthy???. Here is the recipe. Kindly please follow the exact measurement and recipe .Enjoy cooking!!


Plantain                                  - 2 nos, cut into halves and then slice length wise
Wheat flour                            - 1 cup
Turmeric powder                    - a pinch ( optionl )
Sugar                                       - 5 tbsp (can add more or less)
Cardamom powder                  - a pinch or as required
Rice flour (optional)                 - 2 tbsp
Salt                                             - a pinch


  • Cut the plantain into slices and set aside.
  • Now blend together wheat flour, turmeric powder, sugar, rice flour along with half a cup of water in a blender to a smooth batter. Do not add more water. The batter must not be more thick nor more thin. ( blending the flour in the blender  makes the banana fritters soft and the use of  minimum thick batter makes the fritters fluffy)
  • Transfer it to a bowl. Add cardamom powder and salt to it. Mix well.
  • Now heat a heavy bottommed wok, when hot add oil for deep fryig. When the oil becomes hot makes the flame to medium. Do not fry the bananas in high flame or low flame.
  • Take a banana slice and dip in the flour batter. The plantain should be covered fully with the flour batter. This will be possible only when the batter is of minimum thick consistency.
  • Now drop it into the hot oil. Continue with all other slices. You can make 3 or 4 fritter at a time. When done drain the excess oil and set aside.
  • Serve hot with a nice cup of tea.

Thursday, February 18, 2016



Hi foodies, today we will see how to make delightful, spicy, aromatic and much more..... kadai prawns/shrimp recipe. This dish has a tempting taste that makes us prepare this dish regularly. So let us see how to make Kadai prawns/yummy prawns curry/ spicy shrimp roast/ karahi prawns. Do give a try to this simply delicious recipe with prawns/shrimp. 

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Prawns/shrimps - 500 g, cleaned and veined 
Baby potato  - 3, peel the skin and halved
Tomato   - 3 large, sliced 
Onion   - 1, large, sliced
Kashmiri chili powder  - 1 tsp (or more as per your requirement)
Ginger garlic paste  - 2 tsp
Coriander powder   - 2 tbsp
Kadai masala powder - 2 tsp( RECIPE GIVEN BELOW)
Turmeric powder  - 1 tsp
Chopped coriander                     


Dried red chili        - 4 nos
Cumin seeds           - half tsp
Cinnamon stick     - 1 small piece
Cloves                  - 2 nos
Green cardamom  - 1 
Pepper                  - 4 peppercorns 
Dry roast all these spices in a medium flame till fragrant. Do not burn them. Once it is cooled, grind it to a fine powder. You can make powder in bulk and store it in an airtight container. The above given is the quantity required for this dish only.                        
Please watch the video below, showing how to make kadai prawns



  • Boil the peeled and halved baby potato in salt water for 8 minutes or more. Drain the water and keep it aside.
  • Now heat oil in a kadai / wok and when hot add half of the sliced tomato and saute until oil floats on the top. When done transfer it to a plate. And puree the remaining half of the sliced tomato and set aside.( You can also puree the whole tomatoes and skip the sauteing process. But sauteing adds a special taste to the gravy.)
  • In the same oil saute cleaned prawns and boiled baby potatoes for 3 minutes or until it changes its color. When done transfer it to a plate. ( you can add extra oil if required).
  • Now add few tsp of oil in the kadai and saute onion until translucent. Then add ginger, garlic paste and saute until the raw smell disappears. Then add the tomato puree. Saute for a while and cook until the gravy turns dry. 
  • When done, add the sauteed prawns and baby potatoes and mix well with the onion mixture. Add salt if required. After two minutes add the sauteed tomato along with coriander powder, turmeric powder, kadai masala powder and salt if required. Add half a cup of water and combine well.
  • Cook until the prawns and potatoes are done or until the oil separates.
  • Finally, add the chopped coriander leaves. Garnish with garlic julienne or dill leaves 
  • Serve hot with dosa, butter nan, chappathi etc...   
Also please watch below a delicious recipe of prawns biryani

Wednesday, February 17, 2016



Hi foodies.. Welcome to AYESHA'S KITCHEN. Chicken chukka / Chicken sukka is a chicken dish which is very easy to prepare and delicious to taste. It goes well with ghee rice and i often try this yummy dish at home. I made this without adding chili powder as it is my kids favorite dish, but i included chili powder among ingredients. Chicken chukka recipe is almost same as kerala style roasted chicken and chicken varuval, but even though the ingredients are same, the tastes of each dishes are quite different. So lets see how to make tasty, spongy, delicious chicken chukka .

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Chicken (i used tender chicken)   - 1 kg
Onion                                            - 4, medium, sliced
Tomato                                          - 2, small , sliced
Dried red chili                              - 2 (can add more)
Coriander leaves                          - less than half a cup, chopped
Coriander powder                        - 3 tbsp
Garam masala powder                 - half a tsp
Chili powder                                 - 2 tbsp
Ginger garlic paste                       - 1 tbsp
Green chili                                    -2 nos, slit
Curry leaves


  • Make a ground paste of dried red chili, coriander powder, garam masala  powder, chilli garlic paste, coriander leaves, green chili,  and salt. Marinate the chicken with the above ground paste.
  • Let it marinate for 1 hour.
  •  Now heat a wok with 2 tbsp of oil and saute the sliced tomatoes for 3 minutes. It will become slightly mushy. Now transfer it to plate. 
  • In the same wok and few tbsps of oil ( if needed) and add sliced onion. Saute  till transparent. Once the onion is done, add  the marinated chicken and toss well. Cover and cook until the chicken is 90 % done.( AS I USED TENDER CHICKEN, IT GETS COOKED FAST)
  • Now open the lid and add the sauteed tomatoes to it and make the flame high.
  • Toss the chicken well in the gravy and cook until the water gets evaporated and chicken is completely done.
  • Add some chopped coriander leaves and curry leaves.
  • Serve hot with chappathi, poratta, ghee rice..

Tuesday, February 16, 2016



Hi foodies,,, Welcome to AYESHA'S KITCHEN. Here am sharing a vegetable stew recipe.  Appam with Kerala style vegetable stew is one of my all-time favorites. Though vegetable stew recipe is a very popular Indian vegetarian recipe, this can be made in different ways. Moreover, Kerala style vegetable stew is very easy to prepare and is distinct in taste. Kerala dishes are incomparable for its taste and flavor. Here is the recipe for vegetable curry or side dish recipe which pairs best with appam, chapati.   Vegetable Stew can be made with a single vegetable or a combination of vegetables. So let's see how to make vegetable stew and enjoy the stew with the real flavor and goodness of coconut milk.




Mixed vegetables - 2 cups, chopped ( i used 1 potato, half of a carrot, few french beans, few cauliflower florets, mushrooms)
Onion         - 1, big, sliced
Green cardamom, cloves, cinnamon stick - 2 nos, each 
Green chili          - 1
Ginger garlic paste   - 1 tbsp
Pepper powder        - half tsp
Thin coconut milk   - 1 cup
Thick coconut milk - 1 small cup 
Curry leaves


  • Heat oil in a nonstick vessel. When hot, add cloves cardamom and cinnamon. Saute for a while and then add green chili,  ginger garlic paste, sliced onion.
  •  Saute and cook until onions are transparent and soft.
  • Then add curry leaves along with the chopped vegetables, pepper powder, and salt. Mix well and add 1 cup of thin coconut milk.
  • Cook for 15 minutes in a medium flame or until the vegetables is cooked.
  • Now add the thick coconut milk and simmer the flame, so that the coconut milk does not curdle. Once it starts to boil, off the flame.
  • Serve hot with chappathi, puri, appam etc.

Monday, February 15, 2016


Hi foodies..Welcome back to AYESHA'S KITCHEN. Here is a great easy dessert recipe for you with  vermicelli / semiya. It can be prepared in 15 minutes and can be served once cooled. With handy ingredients a great sweet dessert!!! its really worth enough for functions or parties..Try this yummy simple cake  with vermicelli and banana (plantain). Enjoy!!

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Related recipes
Bread plantain lasagna
Stuffed plantain recipe - pazham nirachath
Simple no bake chocolate tart
Bread banana sandwich cake
Sweet egg pancake crepes - MUTTA ADUKKU


Vermicelli / Semiya                      -1 cup
Sugar                                            -5 tbsp ( or as required)
Milk                                              - half a cup
Banana (plantain)                        - 1, (finely cubed)
Pistachios sliced


  • Heat 1 tsp of ghee in a nonstick  pan and fry or toss the chopped plantain until light golden. Keep it aside.
  • In the same pan , fry the vermicelli / semiya for few seconds. I used thin vermicelli. 
  •  By the time, boil half cup of milk plus 1 cup of water in another pot.
  • Once boiled, pour this hot milk to the fried vermicelli in the pan and cook the vermicelli well in this milk , stirring continuously
  • When the vermicelli is half done, add a pinch of salt and sugar.
  • When it becomes thick and all the moisture evaporates, add 2 tsp of melted ghee. Stir continuously and it starts  to leave from the sides of the pan. Now switch off the flame . 
  • You must assemble it immediately. Once cooled, it is very difficult to shape the cooked vermicelli.
  • So next step is  assembling,  for that take a  cake mold. I took a tart mold and grease the mold well with melted ghee.
  • Drop half of the cooked  vermicelli  to the bowl and with the back of a spoon, gently press it and shape it evenly. Then spread the fried banana over it evenly. Again drop the remaining cooked vermicelli to cover the roasted banana. Spread by gently pressing and shape it very well.
  • Keep it refrigerated for 15 - 30 minutes. Or can keep it aside for 1 hour. 
  • Then with a sharp knife loosen the sides very carefully and flip it to a serving plate. Garnish with pistachios.
  • Cut into desired shapes. A very easy and tasty snack.
  • Decorate with some fried banana and nuts . 


                Hi foodies..Welcome to AYESHA'S KITCHEN. Kerala cuisine is well known for spicy and flavorful seafood delicacies / Fish recipes.  A spicy flavorful fish curry or gravy served with hot rice is a must for lunch among some keralites. Here am sharing a fish masala with Varal / bral fish where fish is marinated, grilled in pan using less olive oil  and tossed in a spicy gravy. Fish is a rich source of omega 3 fatty acids, but fried fish is unhealthy when compared to baked or broiled..Pan fried fish is better than deep fried, and the use of olive oil for sauteing or frying makes the difference. Varal fish is very rich in albumin, a type of protein which is very essential in the healing process of wounds. So it is better to bake the varal fish or grill or cook with marinade ( vattichath in malayalam). Here is the recipe of pan fried fish masala gravy. 


Varal / bral / snake head fish          - 1 whole fish, halved
Pepper powder                                - 1 tbsp
Vinegar / lemon juice                      - 1 tbsp
Soy sauce                                         - 1 tbsp
Ginger garlic paste                         - 1 tbsp
Olive oil                                           - 2 tsp


Tomato                                            - 2, small, chopped
Ginger garlic paste                         - 1 tbsp
Coriander powder                           - 2 tbsp
Turmeric powder                             - 1 tsp
Chili powder                                    - 2 tbsp
Fenugreek powder                           - 1 tsp 
Shallots                                            - 8 nos, finely chopped
Coriander leaves
Curry leaves


  • Clean and make slits all over the fish ( this fish also called as kannan fish among malayalees) and cut into halves.
  • Now make a marinade with pepper powder, soy sauce, ginger garlic paste, vinegar and salt. Marinate the fish well and let the marinade to pass into the slits, set them aside for 10 minutes.
  • Then heat olive oil in a pan and fry both sides of the fish in a medium heat until the fish is well cooked. Once done keep it aside.
  • Mean while prepare the masala / gravy.
  • Make a ground paste of tomato, ginger garlic, coriander powder, turmeric powder, chili powder and salt using a grinder. Now add it to a vessel and cook it without adding water for 8 minutes in a medium flame. Stir occasionally. 
  • Heat a pan with 2 tbsp oil and saute the finely chopped shallots, add curry leaves, coriander leaves chopped and pour it over the masala gravy. Now mix well and cook until the oil separates. You can now add few tbsp of water if required. Check for salt.
  • When done add the fried fish and mix gently. Toss the fish well in the gravy  in a low flame  until the fish is completely coated with the gravy.
  • Once done, transfer to a serving dish and serve hot with hot rice. Delicious!!!!!

Sunday, February 14, 2016



Semolina kheer is a quick and easy kheer that can be suitable for every functions. It is a malabar special ifthar drink especially made with milk, very few semolina, vermicelli and seasoned with nuts and chopped shallots. Traditionally thari kanji is prepared using thick coconut milk. Roasted semolina and crushed cardamon are cooked well in normal water and then thick coconut milk is added which gives the dish the real taste. But here am using cow's milk for making this recipe as it is more convenient for most of us.  Though this kheer is called as Thari kanchi / thari kanji  in malabar region,  it is not a kanji or gruel. It is a sweetened hot drink or kheer. As semolina is an easily digestible, it is mainly served for breaking the fast during iftar which helps to settle the stomach quickly. It is also given as a porridge for kids.  Try this once and am sure u will never stop making this.So lets see the recipe for thari kanji using milk. Hope i can share the recipe for thari kanji with coconut milk soon. Here is the recipe showing how to make thari kanji / semolina payasam / semolina recipes / iftar recipes / ramadan recipes for iftar / desserts recipes 

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INGREDIENTS (for 4 cups)

Semolina/ rawa / suji        - 3 tbsp, roasted ( do not add more)
Vermicelli (optional)         - 2 tbsp, broken
Cardamom                        - 2 nos, crushed
Milk                   - 1 cup (can use thick coconut milk instead)
Sugar                                - 4 tbsp (can add more or less)
Shallots                            - 1, finely chopped, for seasoning
Ghee                                -  1 tbsp
Cashews, raisins             - few
Salt                                  - a pinch to balance the taste


  • Boil 2 small cups of water along with the crushed cardamom .
  • Bring to boil and  once done add a pinch of salt.
  • Mix well and add roasted semolina to it. Let it cook for a while. Stir occasionally.
  • When the semolina is done, add the vermicelli along with sugar. Do not ever add vermicelli and semolina more.
  • Now pour the milk to it (or thick coconut milk) and cook for few minutes.  Let it absorbs the flavor.
  • The consistency must be medium thick only as it will become more thick once it is cooled. Remove from flame.
  • Then heat a pan with 1 tbsp ghee . When hot add the chopped shallots along with nuts and raisins. Fry until done. (you can also skip adding chopped shallots in this kheer but this is the traditional way of making thari kanji)
  • Pour this seasoning over the prepared Thari kanji or semolina kheer. 
  • The drink will thicken after sometimes. So do not add too much semolina.