Thursday, June 21, 2018



A lovely sweet treat for all those sweet lovers. Yes, again am back with yet another tea stall sweet Neyvada. A Malabar sweet (Kerala recipes) which is popularly known as neyvada in the Malabar region with a crispy crust and softness inside. I searched google for a perfect recipe of neyy vada but it is surprising that am unable to find even a single recipe for neyy vada. Maybe it is known by some other names. But still, the name ney vada is very popular among Keralites especially those from the Malabar region. 

 This sweet is very similar to the Indian sweet Balushahi and Badusha (Diwali sweets recipes). The recipe is almost same as balushahi except for the addition of egg white and ghee. Bhalushahi and badusha are very famous sweets among South Indian sweets. While making any sweets, even though they are so simple to make, we should give much care while measuring the ingredients and while preparing the sugar syrup. Different sweets have different sugar syrup consistencies. So for neyvada / neyy vada we need one string consistency. As the name implies (neyy means ghee and vada mean ball-shaped dish), Neyy vada must be kneaded well with ghee and egg mixture without any exception.   This will be an easy sweet snack recipe if you follow the same measurements.  You can also try this quick sweet snacks for parties too. For sure, it will attract the crowd.

Here is my another recipe for the sweet Neyvada - Neyvada recipe using whole egg

malabar sweet neyvada sweet recipes teastall sweets diwali sweet badusha balusahi kerala sweets indian

malabar sweet neyvada sweet recipes teastall sweets diwali sweet badusha balusahi kerala sweets indian

malabar sweet neyvada sweet recipes teastall sweets diwali sweet badusha balusahi kerala sweets indian


All purpose flour / maida - 2 cups (1 cup = 250 ml)
Baking powder    - 1 Tsp
Baking soda   - a pinch, less than quarter tsp
Butter    - 1 tbsp, softened
Ghee     - quarter a cup, softened (can add little more
Yogurt    - 3 tbsp
Sugar     - 2 tbsp
Egg  white    - 1
Oil       - for deep frying


Sugar      - 2 cups
Water     - 1 cup
Lemon juice  - 1 tbsp
Cardamom -  2 nos


please watch the video below 

  • Sieve together All-purpose flour, baking powder, and baking soda. This is very important. (you must add baking powder and baking soda (a pinch) in this recipe.)
  • Mix the flour well with a spoon and add softened butter. Mix it well with your fingers.
  • To this, add the melted ghee and mix it well LIKE BREAD CRUMBS. The ghee must be mixed well with the flour. Be careful - DO NOT KNEAD NOW but mix well with fingers to form fine breadcrumbs. Set aside. 
  • Now whisk egg white, curd, and sugar until well combined in another bowl..  Add this egg mixture little by little to the flour mixture and KNEAD WELL to form a  soft dough. The dough must be kneaded very well. When done, set aside for HALF AN HOUR, must be COVERED. Do not skip this step.
  • So meanwhile make the sugar syrup. Heat sugar and water in a pan. Let it boil and form one string consistency. Add lemon juice and cardamom powder. Mix well and off the flame.
  • After half an hour - Make small balls with this soft dough. DO NOT KNEAD at this stage, but roll to form SMALL BALLS within your palms. Slowly FLATTEN and make HOLE in the middle.
  • Heat a pan with oil for deep frying. I PREFER NON STICK PAN than a normal wok. Once hot, add the vada and then make the FLAME  MEDIUM LOW. This step is very important else results in an inner uncooked neyy vadas.
  • Flip and Fry on a MEDIUM LOW FLAME UNTIL GOLDEN. Do not fry in high heat. Fry in batches.
  •  When done, DRAIN to a plate and immediately put them in warm SUGAR SYRUP FOR 5 MINUTES  or until the next batch is ready. (you can heat the sugar syrup for a minute if it is cooled)
  • Then TRANSFER it to the plate and set aside to cool down and serve. 
  • Can be refrigerated for 2-3 days. 
  • You can check my other recipe for Neyvada with whole egg - Neyvada recipe with egg

Wednesday, June 6, 2018



Use up your ripe bananas brilliantly. Here is a yummy treat which is very easy to make. Making banana bread, banana muffins, banana cake, banana loaf cake are some of the common recipes for using up over ripe bananas. But we must be little creative to impress our kids. And here is a very easy and simple ripe banana recipe. In Malabar region, this snack is popularly known as Cherupazham porichath or Nulliyittappam. So viewers, do try this banana fritters easy recipe to savor along with a nice cup of tea. I bet, this is one of the best evening snack recipes to feed a crowd.  Let's see how to make this yummy sweet snack. 

banana balls ripe banana reicpes pazham porichath banana fry banana fritters sweet treat ayeshas kitchen snacks recipes easy simple with bread banana


Ripe Mysore banana / Ladyfinger banana - 4 nos, ripe
Sugar     - quarter a cup
Scraped coconut / desiccated coconut  - half a cup
All purpose flour/maida - 1 cup
Baking powder - half tsp
Salt - a pinch, to balance the taste


Please click on the below video showing how to make banana balls

  • Peel the banana, slice it and add them to the blender. Blend it well until smooth without adding water.
  • Transfer it to a bowl. 
  • To the same blender, add coconut and sugar. Coarse grind it and mix it with ground banana.
  • Mix them together until well combined. Add salt.
  • Now add the  All purpose flour to this mixture little by little and combine well.
  • Finally, add baking powder and mix well.
  • So the batter is ready. 
  • The batter must be thick. Do not add water.
  • Heat oil for deep frying.
  • You have to slide the batter into the hot oil using a small spoon. So first dip the spoon in the hot oil (so that you can slide the batter to the oil easily) and scoop little batter using this spoon.
  • Slide it to the oil. 
  • Fry the balls over a medium flame. 
  • Flip when one side is done. Cook until the balls turn golden.
  • When done, transfer it to a plate.
  • Please SUBSCRIBE to Ayeshas kitchen for more video recipes.

Tuesday, May 29, 2018



Looking for a different way to make your evening snacks? Or you need something special to serve for iftar meal? Then prepare this egg kebab for a delectable iftar snack recipe and to enjoy your evening tea. For all those eggetarians, this is a great treat. Do try this for your iftar party and am sure the whole family will enjoy having them. This egg snack is very easy to make and is very simple too. Sometimes the simplest snacks recipes are the best and this egg snack is one among the same. Kebabs or kabob is a dish which is roasted or grilled on the skewer or as it is which can be a piece of meat or fish or veggies.  Like chicken kebab, mutton kebab, fish kebab there are lots of varieties in kebab recipes. Depending on the taste and texture we can make kebab in different ways. Recently i have shared a chicken kebab recipe video - Chicken sheesh kebab recipe. So lets move on to the recipe. Here am sharing a very popular egg recipe or egg snack. Egg kebab can be prepared in many ways. But this egg kebab recipe is a great visual treat for an iftar party. Moreover, this snack recipe is very popular among Malabar recipes or Malabar snacks. And is popularly known as Thenga muri (Where thenga means coconut and muri means a piece).  So thenga muri literally mean a coconut piece. This is because this egg kebab looks like a piece of coconut and hence it is named so. Nowadays, snacks are the main attraction of any iftar parties in Malabar and this Malabar snack (Thalassery thenga muri) is very popular among them. Here the hard-boiled eggs are fully wrapped in a spicy potato mixture,  dipped in egg mixture and then rolled in bread crumbs, finally, it is deep fried to perfection. Yeah, am sure this is a great egg snack recipe for making your get together parties or evening parties more delectable. 

egg kebab malabar snack iftar special egg snack thenga muri thalassery specila thenga muri snack payyoli mutta kebab mutta bajji

egg kebab malabar snack iftar special egg snack thenga muri thalassery specila thenga muri snack payyoli mutta kebab mutta bajji

egg kebab malabar snack iftar special egg snack thenga muri thalassery specila thenga muri snack payyoli mutta kebab mutta bajji

INGREDIENTS (can make 5 kebabs) - VIDEO HERE

Hard-boiled eggs  - 4 nos
Cornflour - quarter a cup + 1 tsp 
Egg - 1, beaten, for dipping
Breadcrumbs - 1 cup or as required for coating 
Oil for deep frying

For the green masala

Mashed potato - 2 nos, boiled, peeled and then mashed well without any lumps
Chopped coriander leaves - 1 cup or can add less
Green chilies - 5 nos or as per your heat preference
Garlic - 3 cloves
Ginger - a small piece


Please watch the below video showing how to make egg kebab. Please watch and subscribe my channel too for more videos. 

  • First, prepare the green masala. For that, grind together chopped coriander leaves, green chilies, garlic and ginger without adding water. Grind well.
  • Now heat a pan with 2 tbsp of oil. Saute this ground coriander paste until the raw smell disappears. Saute over a medium-low flame. When done, add the mashed potato and mix well until well combined. When done, set aside in a bowl. (you can also add minced chicken to this potato masala for making this snack more yummier). 
  • Now in another bowl combine egg with cornflour water (mix together 1 tsp of cornflour with 2 tbsp of water). Mix well and set aside.
  • So let's prepare the egg kebab. 
  • Take each hard-boiled eggs and roll it in cornflour well. Set aside.
  • Now grease your palm and roll out a medium sized ball from the prepared potato mixture. Flatten it your palms and place an egg (rolled in cornflour) inside and cover with the potato masala. Shape it well within your palm.
  • Repeat the same with the remaining eggs. 
  • Now take each prepared kebabs and dip in egg mixture. Roll in bread crumbs and again dip in egg mixture. Finally roll in breadcrumbs again. 
  • Heat oil in a wok for deep frying. Slide each ball in the medium hot oil (oil must be medium hot) and fry until browned. Serve warm. Please watch the video of the making of Thalassery Thenga muri here.

Saturday, May 26, 2018



This time Ramadan falls in hot summer. So we must stay hydrated and for that, we have to drink plenty of water in nonfasting hours. Yes, fresh water is good for us. But it gets a little boring. So we must try some tasty alternatives to hydrate ourselves. Especially during Ramadan, we must stick to healthy alternatives like sugarfree drinks, healthy milkshakes, smoothies etc. Breaking fasting during Ramadan with some tasty healthy drinks are really refreshingly enjoyable. So here are some easy and tasty drinks to serve for Iftar. So let's have a ride through Ayesha's kitchen drinks recipes. It includes hot and cool drinks as well. Like smoothies, milkshakes, sarbath, juices, summer coolers, punch recipes, mojito, cocktails, kheer or payasam, Malabar special drinks, etc. That means it includes traditional Malabar recipes to modern recipes. Some drinks like aval milkshake and crunchy milkshakes can satisfy both your hunger and thirst are very popular recipes during Ramadan these days. Like so we can prepare some syrups like badam syrup, Nannari syrup ahead of Ramadan and keep refrigerated or at room temperature for making instant drinks. In Malabar, nannari sarbath or lemon juice or simply fresh lime is a common and popular iftar drink which is prepared in most of the households for iftar drink. So let's move on to the recipes. 

iftar drinks ramadan recipes
 iftar drinks ramadan recipes

iftar drinks ramadan recipesiftar drinks ramadan recipes

iftar drinks ramadan recipes
 iftar drinks ramadan recipes

iftar drinks ramadan recipes
 iftar drinks ramadan recipes

iftar drinks ramadan recipes
 iftar drinks ramadan recipes

iftar drinks ramadan recipes
 iftar drinks ramadan recipes

iftar drinks ramadan recipes
 mango mastani

kuluki sarbathnannari sarbath


Please Subscribe to Ayeshas kitchen youtube channel for latest recipes.

Tuesday, May 15, 2018



Varutharacha chicken curry or chicken in roasted coconut gravy is my family favorite chicken curry which is usually paired with Malabar nice pathiri (ari pathiri). This chicken dish is going to be a great treat for your taste buds, I bet. Malabar recipes are very popular around the globe. This chicken curry recipe is one among the popular Malabar recipes. During Ramadan, varutharacha kozhi curry and pathiri will be the center of attraction in most of the households in Kerala. As Ramadan is almost close, I recommend my viewers to try this recipe for iftar meal and enjoy with your loved ones. 
varutharacha chicken curry malabar kozhi curry pathiri kerala recipes spicy tasty chicken curry special side dish for chapati iftar ghee rice curry

varutharacha chicken curry malabar kozhi curry pathiri kerala recipes spicy tasty chicken curry special side dish for chapati iftar ghee rice curry



Chicken - 500 g, make small pieces
Ginger garlic and fennel seed paste - 2 tsp
Shallots - 100 g, chopped
Tomato - 1, big, finely chopped (or can use 2 small tomatoes)
Green chilies - 3 nos, slit
Kashmiri chili powder - 1 tbsp
Turmeric powder - quarter tsp
Coriander powder -1 tbsp
Salt as required


Scraped coconut - 1 cup
Shallots - 2 nos, chopped
Garlic - 3 nos, chopped
Fennel seeds - 1 tsp
Curry leaves -few 
Kashmiri red chili powder - half tsp
Coriander powder - 1 tsp
Coconut oil - 2 tbsp


Coconut oil  - 1 tbsp
Shallots - 2 nos, chopped
Garlic - 1 clove, very finely chopped
Curry leaves - few


Please watch the video below 

  • Marinate the cleaned chicken pieces with all those ingredients giver under for chicken marination and add it into a deep bottomed pan. 
  • Cook it over a low flame without adding water. The chicken itself will release water once t is hot. Cook until the chicken gravy turns thick. Meanwhile, we can roast the coconut.
  • Heat a pan for roasting the coconut. Add coconut oil,  once the pan is hot. To this, add the scraped coconut and roast it over a low flame.
  • Then add chopped shallots, garlic, fennel seeds and curry leaves.
  • Saute it over a low flame until the color of the coconut changes to yellow.
  • Now add the spice powders one by one. Chili powder and coriander powder. While roasting chili powder,  adding a pinch of salt helps to get rid of the roasting smell of chilies.
  • Saute continuously until the coconut mixture turns crisp. When done, let it cool slightly and then powder it for easy grinding.  Add the powdered coconut mixture to the blender along with water(do not add more water)  and grind it very well until a smooth and fine paste (very important).
  • When the chicken gravy is cooked well over a low flame, add this roasted coconut mixture to it and cook well again over a low flame. Check for salt and add required water (do not add more) let it cook well until the oil floats on the top.        
  • When done, season it with all the ingredients given under for seasoning. Remove from flame and set aside the curry covered for few minutes and serve hot.   
  • Yummy varutharacha kozhi curry is ready. You can serve this along with Malabar nice pathiri or ghee rice or paratha, chapati etc.
  • Please watch the video here - Varutharacha chicken curry                            

Monday, May 14, 2018



Ramadan, the holy month - the month of fasting is around the corner. We all know that fasting is one of the five pillars of islam. All Muslims will be engaged in prayers and good deeds in this holy month. Back in my childhood, Ramadan also reminds me of aromatic dishes which is the center of attention throughout this month for we kids. Each day we kids can taste a variety of snacks and dishes prepared by my mom, grandmom, aunties and we encourage sharing food in this month of fasting. So each day when am from school our kitchen will be filled with special aromatic flavors. Especially in Malabar region, during Ramadan iftar snacks and dishes plays an important role. Pathiri and varutharacha kozhi curry, samosa, kai pola, Thari kanji, jeera kanji, chattipathiri, pakkuvada, nannari sarbath or naranga vellam (lime juice), ghee rice and chicken korma, egg bajji, mulaku baji etc are some of the common iftar recipes in Malabar region. But nowadays each one of us needs some unique snacks and side dishes to serve for the iftar party. Right? For that many of us will start googling for unique recipes for Ramadan or iftar even before Ramadan starts. But we should keep in mind that Ramadan, the holy month is the month of prayers and not the month for serving the various dishes. So spent less time in the kitchen and concentrate more on prayers. Ayeshas kitchen, the taste of Malabar shares with you some quick snacks recipes to serve your family during Ramadan. All these recipes are less mess and with handy ingredients. Besides that, these snacks recipes are unique as always. So let's strengthen our faith or iman, do good deeds and along with that let's prepare something special for our family without spending much time in the kitchen. 




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Tuesday, May 8, 2018



Yet another innovative snack idea with vermicelli. Yes, I do love to experiment with snacks and desserts. I usually make snacks for evening tea as my hubby wants to grab a snack along with tea or coffee.  Each time I love bringing some uniqueness in taste and appearance. Bread snacks, banana snacks, potato snacks are some of my favorite snacks recipes that in no time makes me proud. This vertically and banana sweet treat is also one among the same for sure. This swiss roll is made with cooked vermicelli mixture which is kneaded to perfection and then stuffed with roasted ripe plantain and finally rolled tightly. So easy to make snack recipe with handy ingredients. Ramadan recipes or iftar recipes must be healthy and at the same time, it must be easy to make. So do try this swiss roll recipe with vermicelli and banana for iftar party. So here is the recipe along with a video. So please watch this video and do not forget to subscribe my YOUTUBE CHANNEL for more videos. 

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Similar recipes


Thin Vermicelli - 3 cups, roasted
Banana (ripe plantain) - 2, medium sized, chopped
Milk - 2 tbsp
Sugar - 6 tbsp + 1 tbsp (while roasting plantain)
Ghee - 2 tbsp + 1 tsp (for greasing while kneading)


Please watch the below video showing How to make vermicelli swiss roll

  • Set aside silver foil ready. Grease it well with ghee (do not skip)
  • Heat a deep bottomed pan and add 1 tbsp of ghee. First lets roast the chopped ripe plantain. 
  • For that, add the chopped plantain and roast well until combined. Then add a tablespoon of sugar and saute well until done. When it is done, transfer it to a bowl.
  • Now to the same pan, add the roasted thin vermicelli (crush it well with hands before adding).
  • Dry roast again for a while and add 2 cups of water (for 3 cups of roasted vermicelli we required 2 cups of water). 
  • Then cook it over a medium flame until the water is dried out completely.
  • Then add sugar (6 tbsp) and combine well. Saute for few minutes and then add milk and mix well. This gives a perfect taste. 
  • Saute continuously until well combined.  Now add ghee (2 tbsp) and again mix well.
  • You can see the vermicelli starts to leave the sides of the pan. At this stage remove from flame.
  • Then transfer this prepared vermicelli mixture over the greased silver foil. Knead it well with your greased hands. You can use a pair of gloves while kneading as this mixture is too hot.
  • You have to grease your palm while kneading (important).
  • When done, roll out using a rolling pin and shape it evenly. Then spread the prepared roasted plantain over it evenly. Again roll out using a rolling pin.
  • When done, gently roll it tightly. Smoothen the sides immediately after rolling. If the vermicelli sticks to silver foil, don't be panic, just smoothen it with your hand. 
  • Then roll the same in the greased silver foil very tightly. 
  • Keep refrigerated for 4 hours.
  • When done, slice it and serve.
  • Watch video showing How to make vermicelli swiss roll

Friday, May 4, 2018



Ramadan recipes or iftar recipes that can be prepared in advance and refrigerated for few weeks is a great thing for most of us. So let's concentrate on prayers by trying such make ahead drinks and snacks for this Ramadan. Moreover, it is not at all an easy task for a Muslim woman to prepare delicious food for her and her family,  fasting the long hours. So here am with an easy healthy drink which is ideal for suhoor or iftar. Prepare badam syrup or almond syrup and store in the refrigerator for making instant tasty drinks. Homemade badam syrup is very easy to make ahead Ramadan recipe. You can prepare badam milk, badam sharbat, badam milkshake and lots of drinks with this syrup. Do prepare this badam syrup at home and make badam milkshake within a minute for your guests. Do you know that badam or almonds have a plenty of health benefits? Do you know that soaking almonds in water helps in easy digestion? Do you know that almonds reduce hunger and promote weight loss?  Yes, it is. So this drink is very perfect for suhoor or for iftar. You can prepare this syrup with half kg or 1 kg of almonds and store the prepared almond syrup in the refrigerator for making these tasty healthy instant drinks throughout the holy month. Here is the recipe showing how to make homemade badam syrup/badam milkshake/ badam sharbat /badam milk/ Instant drinks for Ramadan/ iftar drinks/ almond drinks/ quick drinks for iftar/ healthy milkshakes. 
homemade badam syrup almond syrup badam milkshake sharbat instant drinks for ramadan iftar drinks ramadan recipes juices for iftar helathy recipes

homemade badam syrup almond syrup badam milkshake sharbat instant drinks for ramadan iftar drinks ramadan recipes juices for iftar helathy recipes

INGREDIENTS (video here)

Almonds (badam) - half a cup and little more
Sugar   - 1 cup
Water - half a cup
Cardamom powder - 1 tsp 



  • For making badam syrup, soak the almonds at least for 8 hours. So that we can discard its skin easily and grind it to a fine paste.
  • After soaking peel its skin and grind the almonds in a grinder along with cardamom powder or crushed cardamom and water (required for grinding it ). 
  • Grind it until a smooth and fine paste (very important). Set aside.
  • Now add sugar and water in a heavy deep bottomed pan. Mix well to combine.
  • Cook until sugar is melted well and syrup turns thick over a very low flame (important).
  • When done, add the almond paste to it (add quarter a cup of water in the grinder, swirl it and pour that water too). 
  • Let it cook well over a low flame until the mixture starts boiling. 
  • Once boiled, stir continuously for 2 minutes and remove from flame.
  • The almond paste must be well combined with the sugar syrup.
  • When done, pass it through a strainer and transfer it to a bowl.
  • Let it set aside to cool. Once cooled, do not mix now, transfer this syrup to a bottle.
  • Keep it in the refrigerator. You can make badam sharbat and badam milkshake instantly within a minute.
  • The shelf life of this syrup when refrigerated is 2 weeks or more.


homemade badam syrup almond syrup badam milkshake sharbat instant drinks for ramadan iftar drinks ramadan recipes juices for iftar helathy recipes

INGREDIENTS (serves 3 )

Badam syrup  - half  a cup (check above recipe)
Chilled milk  - 2 cups
Turmeric powder - quarter tsp or can use saffron strands
Sliced almond for decoration

PREPARATION (video here)

  • Add all these ingredients into a blender except sliced almonds and blend well. 
  • Serve cool.


homemade badam syrup almond syrup badam milkshake sharbat instant drinks for ramadan iftar drinks ramadan recipes juices for iftar helathy recipes


Badam syrup - 6 tbsp (3 tbsp to each serving glasses)
Ice cubes  - 8, (4 in each glasses)
Water - as required

PREPARATION (video here)