Saturday, 28 May 2011

Apple and Walnut Cake

An apple may have caused problems in The Garden of Eden, but its nutritional properties can save many a heart. Pectin in apples can help to lower LDL cholesterol, is good for diabetes and management, good source of vitamin C, soluble and insoluble fiber, flavanoids and antioxidants.
This is a very simple and tasty apple cake recipe . A foolproof and effortless way to get 5 portions of fruit and veg a day.

You can use Granny Smith cooking apples or any other variety of apple. I have used Fuji pink apples for this recipe.

Granulated Sugar- 2 cups
Oil- 1 1/2 cups
Eggs- 3 large
Vanilla extract- 1tsp
Plain Flour- 3 cups
Baking soda- 1tsp
Cinnamon powder- 2tsp
Nutmeg powder- 1/2 tsp
Salt- 1/2 tsp
Apples- 3 large, peeled and cut into 1/2 inch pieces
Walnuts- 5 chopped coarsely
Raisins- handful
1. Preheat the oven to 325°F (160°C).
2. Put the sugar and vegetable oil in a mixing bowl, and beat until very well blended. Add the eggs one at a time, beating well after each addition. Add the vanilla. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended.
3. Stir in the apples, walnuts, and raisins and pour into a buttered and 9-by-13-inch baking pan.
4. Bake in the preheated oven until a skewer or toothpick inserted into the center of the cake comes out clean, takes 40 mins to about 1 hour (begin checking after40 minutes). Remove from the oven, and allow to cool in the pan.

Apple cake is ready, serve warm at tea time or chilled for dessert.

Friday, 27 May 2011

Mangalore Stew Powder

Mangalore Stew Powder
Used for making meat or vegetable stew curries. Can also be used spice up vegetable dry preparations by sprinkling a bit over the vegetables as they are cooking.

Cumin seeds: 4 tbsps
Pepper: 250gms
Cloves: 10
Cinnamon: 8 inches
Turmeric powder: 2 tsps

1. Roast seperately each of the spices in a pan, let it cool then powder in a coffee grinder.
2. Store in a airtight container. 

Thursday, 5 May 2011

Mangalore Masala Fried Fish

One of the tastiest way to have fish is by shallowing frying it with the Mangalorean Meet Mirsang paste.
Fish: 2, any fish ( here Ive used Shathka)
Meet Mirsang paste
Oil to fry.
To make simple Meet Mirsang/ Chilli paste:
Kashmiri or Bedagi Chilli powder- 2 tsps
Cumin Powder- 1tsp
Tumeric powder- 1/4 tsp
Vinegar- 1tbsp
Salt to taste.
1. Take all masala ingredients in a bowl, add water to make a shiny paste. Do not make runny or too thick.
2. Clean fish well. Dry with paper towels then make horizontal slits along length of fish.
3. Marinate cleaned fish with the paste for minimum 10 minutes to maximum 1/2 hour.
4. To fry: In a hot tawa ( traditionally fish was fried on a cast iron tava/ pan) heat sufficient vegetable or coconut oil to almost smoking or very hot. Place fish carefully in oil , reduce heat slightly and do not move fish till done on that side. Then turn over and cook the other side. Add more oil as require to prevent the masala burning.
Masala Fried Fish is ready. Serve hot with boiled rice and daaliso saar (lentil soup).

Tuesday, 3 May 2011

Mangalore style Daaliso saar with Bimblee - Lentil Soup, My Mom's Way.

This is the recipe for traditional Daaliso saar with Bimblees (lentil soup) made at home to accompany white or boiled rice and a meat dish. I learned this recipe from my mum who learned it from her mom . Alongside with masala fried fish the combination is sublime.

Bimblees are also known as Bimbli or Bilimbi is a tart tiny cucumber found commonly growing on trees in backyards of most houses in Mangalore. It is added to fish curries or prawn curries for bites of sourness. For images and details on bimblee you could visit this link 

Toovar dal: 1/2 cup washed
Onion sliced: 1 medium
Tomato chopped: 1 small
Garlic flakes: 2 crushed
Green chillies slit: 2
Bimblees sliced horizontally: 3 nos (optional)
Salt to taste.
Oil: 1 tbsp
Crushed garlic flakes:2
Curry leaves: few
Hing: pinch
1. Take all ingredients for the dal in a pressure cooker with 2 cups water and allow 2 whistles on medium heat.
2. In a large vessel take oil, when hot add crushed garlic, curry leaves and hing. Fry till garlic is brown and fragnant. Add cooked dal immediately over seasoning. Add water if thinner consistency is required. Check salt. Bring to boil. Serve with boiled rice, masala fried fish and dry vegetable sukke on side.

Monday, 2 May 2011

Healthy Carrot Cake

Carrot cake is an all time favourite at home. Not only does the carrots make this cake healthy and super moist, the wheat flour makes it light. The juicy plump raisins adds to the texture. The orange rind adds a wonderful aromatic flavour which makes this version special.

Carrots are a good source of of Vitamin A, Calcium, Phosphorus, Magnesium and Vitamin E. Hence is well known for its remarkable ability to promote good eye sight, provides natural protection from arthritis, helps to maintain a healthy nervous system and strong bones.

What a novel way to get 1 of your 5 portions of fruit and veg a day :)

Thankyou Marylene for this wonderful recipe.


250g light muscaovado sugar

250ml sunflower oil

6 large eggs, lightly beaten

280g grated carrots (about 6 medium)

200g raisins

Grated zest of 2 large orange

250g wheat flour

1.5tsp bicarbonate of soda

2tsp ground cinnamon

1tsp grated nutmeg (freshly grated will give you the best flavour)


  1. Preheat oven 180°C / Gas Mark 4/ Fan 160°C. Oil and line base of 25cm round cake tin.
  2. Take sugar in a large mixing bowl add eggs mix well using a wooden spoon. Add oil and lightly beat till sugar well dissolved. Add grated carrots, raisins and orange rind.
  3. Sieve together flour, bicarb and spices, and add in increments into the egg mixture. Mix well. Mixture will be soft and runny.
  4. Pour mixture in tin and bake 40 – 45 minutes. Centre will feel firm and springy. Cool in tin 5 minutes, turn out and peel off paper and cool.
Serve a large slice at tea time with a hot cup of coffee/ tea or as a dessert alongside a scoop of vanilla ice- cream.