Author: Sherryl Andria

Indache Manni (Palm Sago Pudding)

Explore the exquisite world of Palm Sago Starch. It is also known as Indache Peet in Konkani. This is a hidden gem in the culinary traditions of Mangalore. It is used to make manni also known as pudding.

Extracted from the trunk of the majestic Caryota urens tree, this unique ingredient has been cherished for generations. It is revered for its unparalleled ability to create delectable puddings. It tantalizes the taste buds with its subtle sweetness. It also serves as a natural coolant that soothes even the most unsettled stomachs.

In the rich culinary heritage of Mangalorean cuisine, Indache Peet is important. It is especially significant in creating delightful puddings like Manni. Indache Manni celebrates the fusion of simple ingredients. It uses jaggery, nuts, and coconut milk. The result is a treat that not only pleases the palate but also nourishes the body. The pudding has a wobbly texture, like a popular German dessert called ”Wackel Pudding,” known for its fun jiggle.

Check out my other recipes for tea-time snacks here below

Jackfruit fritters

Patholi

Egg Puffs


Indache Manni / Palm Sago Starch Pudding

Manni is indeed a delightful and almost extinct sweet preparation from Mangalore, a coastal city in Karnataka, India. Let’s dive deeper into this traditional pudding that has been cherished across generations.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian, south-indian
Keyword: Dessert, Konkani Cuisine, summer, Teatime
Yield: 2
Calories:
Author: Sherryl Andria

Materials

  • 85 g Indache peet
  • 3.5 cups Water
  • 1 tsp Salt
  • ½ cup Coconut milk
  • 125 g Jaggery depending on sweetness
  • 4 pods Cardamom seeds removed and powdered
  • 10 pieces Cashew nuts halved, as required
  • 15 pieces Raisins optional
  • Ghee for greasing the plate and pan

Instructions

  • In a large pot, take 85g indache peet, 3.5 cups water, salt, 1/2 cup coconut milk. 150g jaggery and cardamom.
  • Mix together
  • Place the pot on medum heat, stirring continuously until it thickens. This take approximately 10 to 15 minutes.
  • When the mixture starts to boil, reduce heat.
  • Add cashews and raisins (if using). Keep stirring and mixing for 1 minute.
  • Turn off heat. Add 1 tsp ghee and mix well.
  • Grease a 12-inch steel plate with ghee. Pour the cooked mixture onto the plate.
  • Allow it to cool. Once it sets,cut into squares or diamond shapes.
  • Enjoy the delicate dessert of manni. Best when its cold.

Video

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Curry of Drumsticks – Vegetarian

Drumsticks are not the easiest vegetable to find, and once you find it the next question is what do you do with it. They are long, rod shaped veggies that hang of drumstick trees called Moringa tree.

Drumstick on tree | Delicious Sweet Aroma Recipes

The flesh of these drumsticks impart a great flavor to the dish. They are commonly used in curries or sambar (veg-based stew) in South-India. The leaves of tender drumsticks are used for garnish as well.

Before you start preparing this recipe make sure you have all the ingredients for the vegetable curry paste. You can also prepare without the split pigeon peas like my other recipe here >> Curry with Green Bean.

Preparation time: 10 minutes

Cooking time: 40 minutes

 

Ingredients

Drumsticks – 2 or 3

Toor daal /Tuvar dhal / Split pigeon peas – 1/4 cup

Water

Salt

Vegetable curry paste: Anti-clockwise

Kashmiri red chilies – 3

Small Onion – 1, roughly chopped

Garlic cloves – 2

Grated coconut – 1 cup

Turmeric powder – 1/4 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Cumin seeds/jeera – 1 tsp

 

ingredients veg curry_IMG_7283

 

 

 

Directions

How to peel/cut the drumsticks?

+ Cut the drumsticks into sections of  2 inch length

+ Scrape some portions of the skin with a small knife but remember not to remove all skin. Some prefer not peeling them as it gets a bit messy if overcooked.

+Rinse in water. Now its ready to cook.

 

1. Add the toor daal in a slow cooker or pressure cooker with 1 cup of water and 1/4 tsp salt. If your using a pressure cooker take 2 whistles and turn off heat.

toor daal or tuvar dhal for veg curry | Vegan recipe

Meantime prepare the vegetable curry paste. Note that the more grated coconut you add the more masala paste you get to make a thicker gravy.

Veg Masala Curry Paste | Delicious Sweet Aroma

2. You can either use the same vessel or transfer the contents of the cooker into a medium container along with its liquid. To this, add the prepared curry paste  with salt and 1. 5 cups of water depending on you required consistency of thickness. Bring it to a boil.

Check for salt. Add the drumsticks

Curry Recipe | Drumstick | Delicious Sweet Aroma, Vegan

3. Cook for 15 minutes on medium-high. One of the simplest and easiest curry one can prepare.

Curry of drumstick_IMG_7598

 

 

Storage tips:

Additional paste can be stored in a sealed container in the freezer. Stick a label to identify and its ready for next time.

 

Enjoy! Thanks for stopping by Delicious Sweet Aroma.

 

Stay Healthy!

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Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

 

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

 

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

 

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

 

Stay Healthy!

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