Tag: easy

Fish Chilli Paste (Meet-Mirsang) | Delicious Sweet Aroma
Mangalorean food / South-Indian
3

Fish Fry Chili Paste (Meet-Mirsang)

After all that I have eaten while I was back home, I’m excited to bring back a few recipes to satisfy the cravings of having a delicious, spicy seafood fry.

Fish chili paste is made out of the most common spices that are available in almost every local Indian supermarket. It is popular in the coastal regions of South-India prepared differently in different regions. Chili paste is exactly what it sounds like: the spicy tangy flavor. This recipe is always used in my mom’s kitchen and comes in handy for every fish I want to fry.

Initially, I used to start coating my fish with a paste of chili powder, a pinch of turmeric and salt which had a less intense flavor that got me thinking there was something missing. I then made up my mind and prepared this paste which I should have tried long before, and now everytime I fry my fish with this paste it takes me back home where the aroma of the spices fills the air and spreads the spicy blend to the Olfactory system and the liquid across your palate – Mouth Watering!!

Preparation time: 5 minutes

Appliance required: Blender

Ingredients

Red Kashmiri dry chilies – 32 g / fist full

Black pepper seeds – 1 tsp

Cumin seeds / Jeera seeds – 1/2 tsp

Salt – 1 tsp

Vinegar – 2 tbsp

Turmeric – 1/4 tsp

 

Directions

1. Prepare the ingredients. Combine all the ingredients in a blender, preferably in a small sized container so as to grind it into a fine paste. Add very little water if its very dry.

2. Grind into a thick fine paste. Transfer it into 200 ml or 200 g glass jar. Store it in the fridge.

3. Marinate 1 tbsp of chili paste on fish, either whole fish or pieces. You can adjust the amount of paste based on your spice level. Sprinkle just a pinch of salt over fish since the paste already contains some amount of salt.

Fish Chilli Paste/Meet-Mirsang | Mangalore recipes | Delicious Sweet Aroma

 

4. Let it sit for a couple of minutes, longer the better. Shallow fry the fish in a pan.

 

You can fry any lean fish which are available in wide varieties. Fish that are commonly fried with this paste:

Mackerel (Bangude)

Sardine (Tarle, Boothay)

Ladyfish (Kane)

Pompfret (Maanji)

King Fish / Seer ( Surmai, Anjal) : Pic below (EDIT)

Fish fry | King fish | Delicious Sweet Aroma

Coat each fish piece with the chili paste

Pan-Fried Fish | King fish

Sprinkle some semolina on either sides so they dont stick to the pan when frying

Pan-Fried King Fish | Fish fry paste recipe | Delicious Sweet Aroma

 

Recipes with chilli paste click below:

> Sweet Chilli Prawn

 

 

 

Check out my other recipes from Mangalore 

Chicken Curry Recipe / Kori Rotti

Egg Puffs

Mangalorean Pancake with Pandan

Jackfruit fritters

Patholi (Mangalorean Recipe) or Sweet Rice Dumplings Steamed with Turmeric Leaves

Goli Baje / Mangalore Bajji / Mangalore Bonda

 

 

For updates visit my facebook page –> https://www.facebook.com/delicioussweetaroma/

or subscribe here on my home page –> www.delicioussweetaroma.com

 

Stay Healthy! 🙂

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June 6, 2017
3 Comments
Mangaloran Snack | Christmas| Delicious Sweet Aroma
Christmas Delights
0

Diamond cuts (Tukdi)

I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.

Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.

Have a joyous Christmas 🎄🎅

Preparation time: 1 hour

Cooking time: 30 mins

Utensil : Pizza cutter/biscuit cutter

Roller pin

 

Ingredients

Vegetable oil for deep frying

Unbleached All-purpose flour/Maida + extra for dusting – 250 g

Unsalted butter (soft)- 2 tbsp

Chickpea flour – 25 g

Salt – 1/3 tsp

Water – 1/2 cup or as required for the dough ( *EDIT), room temp

 

 

Directions

1. In a medium bowl, add all-purpose flour,  chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.

ingred_IMG_5908

Step1_IMG_5912

2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.

Step22_IMG_5941

Now, using a rolling pin, roll the dough thin (not too thin or thick).

 

3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.

vertical cut of doughhorizontal cuts

diamond cuts from dough

Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.

 

4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).

5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.

tukdiyo, tukdi, diamond cuts

 

6. Strain them into paper towel. Pour the next batch until all are done deep-frying.

diamond cuts, snack

 

Mangaloran snack, christmas snack

Storage:

* Keep them in airtight container to retain the crispiness once they have completely cooled down.

 

For updates on posts and recipes to come please follow the Fb page >> Delicious Sweet Aroma

 

 

Note:

*While kneading the dough, if it tends to be sticky add some flour.

*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.

 

 

More on Christmas Recipes:

Sweet Curls /Kidyo or Kulkuls

Rose Cookies – Mangalorean Kokisan (NEW)

Traditional Christmas Cake – Fruit Cake (NEW)

 

 

 

 

 

Stay healthy!

 

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December 25, 2016
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Layered Jelly & Custard
Desserts
2

Jelly and Custard Recipe

A basic Jelly and Custard recipe is quiet simple dessert, even simpler when they have directions provided in a package. In fact, I had previously posted a photo on my Facebook page without the recipe and thought that the recipe is very basic anyone would be able to make it. However, I wanted to share the recipe that would absolutely impress anyone especially if your a beginner. So, if your on Facebook and have missed some of my posts make sure to check it out. Also, My Instagram page is very active. 🙂

Nowadays, I’m a decent from scratch cook when it comes to baking or even making desserts. Before making this dessert I had to plan ahead of time on weather to prepare jelly first or the custard while organizing my other chores. It’s very simple with less effort, mix it with fresh fruits or just eat plain. Not many think of eating plain I believe? The reason why you see a bowl of only Jello is because I love eating plain raspberry or strawberry Jello just like that!

 

 

 

Preparation time: 10 minutes

Setting time: 1 – 2 hrs

Cooking time: 20 minutes

 

Ingredients

Muffin pan & 2 Dessert/Wine glasses for setting the jelly

 

For the jelly: I prepared this first and kept overnight in the fridge to set.

Jello pack, raspberry flavor – 1 (90 g pack, used half the pack)

Water – 250 ml ( 125 ml hot water + 125 ml cold water)

Caster Sugar – 2 tbsp or more

 

For the Custard: The following day 

Custard powder – 4 tbsp (Bird’s custard powder, original flavor)

Cold milk – 900 ml

Caster sugar – 4 tbsp or more

 

Directions

Jelly

I used half the pack. Package comes with directions, here is a more precise method I used for half pack jelly crystals (You can double the water content for  whole pack).

1. Open the package.

Jelly pack

Heat a saucepan with 125 ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml ).

2. Pour half pack of jelly crystals (I didn’t measure) into hot water. Add 2 tbsp of sugar.

how to prepare jelly

Dissolve Jelly, stir it until it dissolves. Once dissolved mix the rest 125 ml of cold water.

3. Prepare the muffin pan by spreading a long towel over it.

Start by positioning the glass and resting its base over a long towel at 45 degree angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim as seen below. Now, remove the glasses without moving the tray & pour the jelly halfway.

Position them back onto the tray and place in the refrigerator at the top of the shelf for 1 hour or until they are set. They will set perfectly as long as they are not disturbed. I left it overnight in the fridge.

How to make layered jelly & Cus

 

Custard

1. Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp of custard powder with 4 tbsp sugar.

Custard mixture

2. Mix smoothly until dissolved. In the meantime, place the rest of the milk in a saucepan to heat.

3. When nearly boiling. remove from heat, pour the mixed custard to milk, stir well.

Custard mixing into hot milk

4. Return the custard to heat and bring to boil, stirring continuously. Let it cool.

Preparing custard

Pour the custard into the set jelly glass. Place it back in the fridge and serve when ready.

Layered Jelly & Custard

Rest of the custard I mixed it with different fruits like papaya, apple, banana and served cold. You can serve warm or chilled.

Enjoy the creamy custard with jelly!

Custard with mixed fruits

 

Stay Healthy!

 

Note:

*Half pack of Jello is good enough to fill the glasses. The rest of the pack I used to eat plain 🙂

 

 

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December 1, 2016
2 Comments
Pork wontons soup garnished with spring onion
Pork
0

Pork Wonton Soup Recipe

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

It’s lovely exploring different cultures through food especially the Chinese food. I like Chinese food a lot and we have a lot of restaurants here that provide incredible food. Chinese wontons are commonly served which made me plan on making them at home as I was curious on how it would turn out.

Did you know that there is a difference between a wonton and a dumpling? I always thought they were the same! As I did some research I got to know the difference. A wonton skin is thinner than dumpling. It has a filling of pork or sometimes shrimp which is boiled and served as a soup whereas a dumpling is steamed, sometimes served with or without soup.

Finding a wanton wrapper was easy for me. At the grocery store it was available in the refrigerator section. If you have trouble finding them at your local grocery store look into the Asian/Chinese stores. They are found in round and square shapes mostly frozen I believe. I used the square wanton wrapper to give a desired shape while filling it with pork mince. Check out the video below if you like to know how to make wantons or dumpling in a creative way if you have the time. Until my next post, have a fabulous week!

Ingredients

Corn flour – 1 tbsp

Chicken stock cube – half

Oyster sauce – 1 tbsp

Spring onions & pepper powder for garnish

For the wonton filling:

Wonton pastry – 20 wrappers

Minced pork – 200 g

Spring Onions – 15 g

Ginger-Garlic paste – 1/2 tsp

Egg – 1

Garam masala powder- 1 tsp (optional)

Water / egg yolk for sealing the pastry

Salt

Directions

1. Add all the ingredients for wonton filling and mix together. Keep water in bowl to seal them (you can even use egg yolk) .Make the dumplings as shown in video.

2. In a pot filled with 2 cups boiling water add the rest of the remaining pork mince and cook for 10 mins on medium or until it boils.

remaining minced pork added to boiling water

3. In a small bowl containing 2 tbsp hot water ( I used 2 tbsp of soup), stir in the corn flour until no lumps are found. Also mix in the chicken stock cube. Add this to the pot. Add 1 more cup of water.

Corn flour

4. Carefully drop the wontons one-by-one into the pot. Add garlic. Take a tablespoon of oyster sauce and stir in lightly (you can also add the sauce before dropping the wontons).

Let it cook on low heat for 5 – 10 minutes or until it starts boiling.

wontons ready to cook

pork wontons droppped into the cooking pot with garlic

Oyster sauce

5. Garnish with spring onions and pepper powder. Serve hot.

Pork Wonton

Pork wontons soup garnished with spring onion

Note:

* If you have the wonton wrapper in the freezer. Place it in the refrigerator section for an hour or two before making the wontons. If you plan to make it right away keep it out in a warm area so it gets easier to remove the wrapper skin easily.

 

 

Stay Healthy!

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November 7, 2016
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Easy Beetroot Rice
Rice Recipes
0

Easy Beetroot Rice

When I say Beetroot rice, what is the first thing you notice? Oh yes! The color, of course. It’s gorgeous purple/red color is so deep and vibrant, that when combined with rice, just makes a wonderful one pot easy recipe.

If you have tried this, then drop a feedback of your recipe.

 

 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients

Olive oil/Ghee – 2 tbsp

Grated Beetroot – 1 big size

Basmathi rice/ Ponni rice – 1 cup

Onions (optional) – 1 medium, cut into thin long strips

Green chilies – 1

Cinnamon – 1 bark

Cardamom – 2

Fennel seeds – 1/4 tsp

Salt – 3/4 tsp

Water – 2 cups

 Beetrootbeetroot, onions

 

Directions

1. In a pressure cooker or deep sauce pan (see notes if your using electric rice cooker) add 2 tbsp olive oil/ghee. Fry the cinnamon, cardamom and fennel for a minute on medium.

cinnamon, cardamom, fennel seeds

2. Add onions, green chilies, grated beetroot and salt. Stir well and fry for 4 minutes until its slightly less raw.

onions, green chilies

beetroot, onions

3. Now, add rice with 2 cups of water( twice the quantity of rice taken). Mix and taste for salt. Add more if necessary. 

rice, beetroot

beetroot

4. Close and cook (for pressure cookers one whistle, if using electric rice cooker check in 15 mins if the rice is cooked and make sure not to over mix)

 

My Beetroot Rice is ready with Papad (it’s tortilla like) and some cheesy pork sausages. Yummm!!

Easy Beetroot Rice

 

Notes

*If your using an electric rice cooker. First, fry all the ingredients till step 2, add rice, water and check for salt. Transfer the contents to the cooker and cook.

 

Stay Healthy!

 

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September 2, 2016
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Tapioca cake, Cassava cake
Cakes
2

Moist Cassava Cake (or Tapioca Cake)

Cassava cake is one of my favorite snack with a light, delicious, aromatic flavor. It is one of the traditional tea time snack that looked inviting to me at the local bakeries in Singapore. It might look simple but once you taste it the texture of the cake is supremely addictive. Tapioca cake in Malay is called as Kuih Bingka Ubi.

Tapioca is extracted from Cassava root. The flesh can be chalk-white or yellowish. Hence, the color.

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

 

Ingredients

Round baking pan 25 cm

Parchment paper

Grated tapioca – 1 kg, at room temperature (1.4 kg when I bought it before peeling.You can use a store bought grated tapioca or manually grate it if not available).

Eggs – 2

Granulated Sugar – 1 cup

Salt – 1/4 tsp

Undiluted coconut milk – 375 ml

Water – 1/4 cup

 

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

 

+ Peel the cassava root.

Cassava root, tapioca

Tapioca, Cassava

 

+ Grate the tapioca with a grater as shown below.

Grated tapioca

 

+ Once the grating is done, use a 15 inch long cotton towel. Place the grated tapioca at the center of the towel and get the ends of the towel together in your palm and squeeze the juices (or tapioca starch) from the grated tapioca until dry. (I did this part by part so it gets easier to squeeze excess liquid from them).

Tapioca starch

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

 

 

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

Round baking pan, parchment paper

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom. 

Tapioca Starch

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

eggs, sugar

eggs, salt, sugar

4. Add coconut milk and water. Mix well.

coconut milk, Ayam brand

grated tapioca, sugar,salt,eggs

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

baking tray, tapioca

 

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

 

7.  Remove it from the oven and let it cool completely.

Cassava cake, tapioca cake

Tapioca cake, Cassava cake

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

 

 

 

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July 28, 2016
2 Comments