Thursday, 28 February 2013

Mangalorean Chicken Stew with vegetables and a Cook book WINNER!!.

No Mangalorean Food Blog is complete without a good Chicken Stew Curry recipe. I have no idea why it has taken me so long to put up this much loved and in demand recipe. 

This Mangalorean Chicken Stew Curry is so simple, yet so beautiful. It uses the basic store cupboard whole spices and is jazzed up with the mild, yet unmistakable Mangalore stew powder. My version is loaded with vegetables (as I did not want to make a seperate side vege!) . I used my favorite mixed coloured peppers, brown button mushrooms and courgettes, but  you could use potatoes, carrots, broccoli, drumsticks or anything you fancy.  Think of all those wonderful antioxidants, vitamins, nutrients and fibre you will be treating your body to :). 
To top it all, this flavourful curry  is transformed to a silky, luscious gravy by the final drizzling of Coconut milk. Hmmm.. Do give it a go, I will not be dissapointed.

Serve the stew with some plain or pulao rice, Dosa, Neer dosa/ Panpole, Appams , Sannas    (recipe coming soon) or Simple Buns. 
Mangalore stew powder is readily available in most Mangalore stores. It is one of those must have  spice blends I do not leave home without. Alternatively you can make your own very easily by roasting a few whole spices, grinding them fine and storing it in airtight containers in the fridge to keep it fresher for longer. Recipe for M. Stew powder here.

I would love to know how you enjoyed it. Do drop me a line :) at the end of this post or at

And the Winner of Annabel Karmel's 100 Family Meals chosen randomly is GILLIAN SANJAY Hearty Congratulations!! I do hope this book will inspire you with many Family meal ideas. I so look forward to sending you this book so please email me your postal address to, within the next 72 hours.

For all my lovely Foodie friends who participated and did not win, thankyou and do not despair, for very soon I will be having another wonderful CookBook Giveaway .

Have a lovely weekend

Yours in taste,
Carol Pereira.

Monday, 25 February 2013

Utterly Butterly Delicious: Davangere Benne Dosa.

Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils.

I am not much of a Dosa fan, and thats probably why you will find only 2 recipes for dosas in my collection, one being Mangalorean Panpole (Neer dosa), and other being Appams, but being a Foodie, I am willing to be converted. So when the right Dosa comes along, that actually makes me go wow!! it will go into my collection.

Of the various kinds of Dosas I have tried so far ( Masala, Rava, Set, Utthapa, Mysore...) this is the only one that did 
tickle my fancy. Not only is it "Utterly Butterly Delicious",  with a lovely crunch, but it brings back fond memories of my dentistry days in Dharwad, where all of us mates would make a trip to 'Butter Dosa Corner', and eagerly wait to be served  these delicious crisp golden dosas, laced with freshly churned white butter and a side accompaniment of a delicious pale coloured potato mash flavoured with fresh ginger, coconut and green chillies. hmmmm...those were the days!!

The Davangere Benne Dosa originates from Davangere (a small town in Northern part of Karnataka, India). They differ in  taste to the regular Masala Dosa's owing to the proportion of ingredients in its batter, and the inclusion of  puffed rice and maida (refined flour) in the ground batter. The puffed rice makes the dosa's very crispy on the outside and maida gives it softness on the inside. The main ingredient "Benne or Butter" gives it a nice golden brown color, a heavenly aroma and the urge to eat a ton. Ideally served as medium sized, thick and crispy dosas, I prefer to spread mine out thinner. Traditionally fried over a large cast iron surface heated by a special wood stick fuelled furnace, that gives it a characteristic flavour (I own neither, so I used a non-stick tava or crepe pan and my regular stove top:)) and results are equally good!! 

So if you are a Dosa person, dont miss this one out. Please try them, I would love to know how you enjoyed them!! They are light in texture, crispy and delightful. 
If you are an a post Christmas diet, skip the butter (though I promise they would never taste the same :). You could serve them with a good chutney/ vegetable or chicken stew/ curry, but if you want to be authentic serve it with the Spicy Davangere Potato Mash.

    Recipe Adapted from here

    Images Below show glimpses of the Dosa making Process from Step 2 onwards.

1. To help with fermentation during Winters: (I am no expert at Dosa making, but this is what I have learned from personal experience)
During Winter's I find the batter does not ferment very well. So I  place the batter in a stainless steel vessel and keep it close to the radiator so that the heat of the radiator helps with the fermention. Also placing the vessel next to the cooking range when I'm cooking helps. Sometimes once I finish baking, I turn off the oven and allow the batter to rest inside a warm oven.

Or if you are a Dosa lover, eat Dosa's almost every other day, live in a cold location, and enjoy DIY projects you could build your own Dosa Fermantation box, and enjoy Dosa's all year round :) Images taken from here and here

Homemade Proofing Boxes used to help with proofing bread can help with Dosa's too :)

Instructions to make one here

2. Traditionally for most Dosas, the Raw rice and Black lentils/ urad dal are soaked seperately and ground seperately, then mixed together. As the Original recipe for this Dosa asks for both rice and lentil to be soaked and ground together, I have followed the same above. Use your discretion and follow which ever method you are comfortable with.
3. The original recipe asks for Puffed rice, but when I run out I have substituted with beaten rice/ avalakki to get equally good dosa's.

Yours in  Taste,
Carol Pereira.

Wednesday, 20 February 2013

Simple Hot and Sour Fish Curry without Coconut/ Amshi Tikshi Fish Curry-3

Mangalore owing to its Coastal location is known for its bountiful fish and Mangaloreans for their love of making and eating fish.  Every Mangalorean Catholic household has their own set of recipes for making fish curries, and believe you me each one's curry will vary in taste and flavour  based on the permutation and combination of the spices used and method of cooking.

Mangaloreans have long since perfected the art of Cooking Fish. Fish Curry making is taken seriously and there are recipes developed over the centuries to suit every known fish found in the Indian waters, be it the piddly fresh water or river fish to the larger ones found in the sea. 
The ever so popular 'Xitt Kade' served as Staple in Mangalore food joints, is 'Steaming hot rice served with the much loved Mangalorean Fish Curry'  a Coconut based fish curry for fish like King Fish, Pomfret, Sole fish, Lady Fish.  The preparation might be a little painstaking as it involves grinding of spices with Coconut, but so worth it and the flavours are sublime.
Also well known the Flaming Red 'Hot and Sour or Amshi Tikshi' Fish Curryspecially created to mask the fishiness (himsaan) of fish like Mackerels or Sardines is more tongue tingling and personally my favourite way of cooking fish. I tend to use this style for most fish we get here in the UK (Salmon, Trout, Pangasius, SeaBass, Shark, Cod, Pollock)  as I find it easier to make, quicker and Kadak (hot) packed full of dhum (flavour). Check out the non Grind version for Amshi Tikshi fish curry here.
There are other styles of fish curries which I shall discuss eventually. 

Enjoy this  Hot and Sour fish curry brimming with flavour and bursting with the colour of Spring with a bowl of rice!!

Yours in Taste,

Carol Pereira

Friday, 15 February 2013

Prawns Fried with Crushed Mustard Seeds.

Presenting a refreshingly new style of enjoying prawns. Prawns in a brand new avatar, fried in a freshly ground paste of mustard seeds thats gives you a lovely nose tingling pungency. Flavours brought to you from Bengal in a recipe by the 'Queen of Curries' "Madhur Jaffrey".

Very easy to prepare, and if you do like the flavour of Mustard, you will love this dish. Alternatively if your not a fan of Mustard why not try the much loved, Special Mangalore Style Prawn Ghee Roast.

     Recipe Source: Madhur Jaffrey's Essential Curries.

Do drop me a line on what you think of the recipe or how you liked the dish. Would love to hear from you.


Yours in Taste,

Carol Pereira

Reminder for Giveaway:
For a chance to win Annabel Karmel's 100 Family Meals CookBook enter here

Tuesday, 12 February 2013

Red Velvet Cupcakes with Oreos and a Nutella Cream Cheese Frosting.

Well to celebrate Valentine's Day ( yes I celebrated early to bring this recipe to you in time for Valentine's),  I baked these delicious Red velvet cupcakes, and must say they are truly magical. The rich deep red colour of 'love' in a cupcake, with the 'not to miss'  'divine chocolate' lusciousness in the Nutella cream cheese topping, and the 'naughtiness' of a hidden Oreo..........what more would one want??

Try them and love them :)

Recipe Source: Red Velvet Cupcakes: Nigella Lawson 
NOTE:Although Nigella's recipe says you could get 24 cupcakes out of the cupcake mixture I managed only 18 on top of an Oreo Biscuit. I guess it probably depends on the size and height of the cupcake liners used. So please use your discretion. 

Recipe Source: Nutella Cream Cheese Frosting here
Happy Valentine's Day to you all.

Do drop  me a line at the end of this post or on if you enjoyed these cupcakes. Would love to know how you got on.

Yours In Taste,

Carol Pereira.

Sunday, 10 February 2013

Creamy Chicken Pie with Peppers for little ones.

This is yet another "Chicken Pie" that Baby A enjoys. The creamy potato mash topping with stringy mozarella bits and juicy chicken pieces in a mild pepper flavoured gravy will bring a smile to most little faces including fussy ones :)

To Make Creamy Chicken with Peppers Pie
Makes: 2 toddler servings
Chicken : 2 pieces cooked and shredded
Red/ yellow Pepper: 1/2 finely diced
Butter: 1 tsp
Flour: 1 tsp
Tomato puree: 1tsp
Chicken stock: 1/4 cup

For the Topping:
Potato: 1 large mashed
Philadelphia cream cheese: 1 tsp
Milk: as required
Mozarella: 2tbsps grated

1. Heat butter in a pan. Add finely diced pepper and fry till soft. Add flour and fry till the flour turns golden brown, add tomato puree and fry for another 30 secs, then add the chicken stock or water 1/4 cup. Allow the mixture to come to a boil. Add the cooked shredded chicken and allow the mixture to come to a gentle boil for a couple of minutes.  Taste for seasoning and turn off the heat. You could add a pinch of black pepper if your child can tolerate spice.

2. To the mashed potato add philadelphia cheese and milk to make a smooth soft mash. Adjust seasoning.
3. In a pie dish pour the chicken mixture, then place mash over the chicken. Place roughly torn mozarella on top. Place in the centre of preheated oven of 180C/ 350F and bake for 10-12 minutes or till cheeses appears lightly coloured and the sauce appears to be bubbling through the sides of the dish.

Serve the pie warm.

Do let me know how your little one enjoyed it. Would love to hear from you.

If you want more ideas on kids or family meals do not miss this chance to get your hands  Annabel Karmel's 100 Family meals CookBook, which I am giving away here. Last day to enter is the 28th of February.

Till my next post......

Have a great week

Carol Sequeira Pereira

Thursday, 7 February 2013

Goan Pork Ribs and a Free CookBook??

Well a lot has happened since my last blog post. 

My Cookbook Giveaway which began early this week is well underway. (If you missed my last post I am giving away "Annabel Karmel's 100 Family Meals Cookbook" to one lucky reader. Simply enter to win here

Also "Tickle My Senses" has been Nominated in the "Best Food Blog Category" at the fourth annual Mum and Dad Blog Awards, in association with , the UK’s biggest and most exciting awards for parent blogs. I feel so blessed and honoured to be a part of so many lovely mom and dad blogs out here in the UK. Thank you readers for nominating me!

We love Pork ribs, as they taste so good no matter what you do with them. Until recently our favourite recipe for ribs has been the Simple Chilli Pork Ribs. But after discovering this Goan Preparation, we have 2 favourite styles of having ribs....slurrppp!!

The ribs were left to marinate for a couple of hours in the wonderful hot Goan spice paste. 

They were then cooked in a pressure pot till nice, tender and juicy.

 They were then lightly panfried until it started to char and caramelize and doing so added a ton of flavour and a really nice texture to the ribs. 

I reduced all the wonderful juices in the pressure pot to make this hot, spicy and tangy dipping sauce which when served along side the ribs heightened the flavours of the ribs. 

Truly delicious accompaniment to drinks when having the boys around, Bachelors make note!! or as a meal along side some chunky potato chips and a healthy salad.
Do give these ribs a go and drop me a line, I would  love to know how you got on!!

To make Hot and Spicy Goan Pork Ribs
Serves: 2-3 when served as starters.
1 Rack of baby back ribs ( 12 ribs)

For the Goan Spice Marinade
Kashmiri/ Bydagi red chilli powder: 1-1.5 tsps (adjust according to your heat levels. For all other chilli powders reduce the quantity as it can be quite hot)
Ginger garlic paste: 2 tbsps
Cloves powder: 1/8 tsp
Cardamom powder
1/4 tsp
Cinnamon powder
:1/2 tsp
Cumin powder:
Pepper powder
1 tsp
Turmeric powder: 1/2 tsp inch piece
Vinegar: to taste
Salt to taste
Oil to fry.

1. Prepare the marinade by mixing all the spice powders together and then adding vinegar to make a thick spice paste. Add salt to the marinade, taste and adjust.
2. Apply marinade well to the pork ribs. Keep aside to marinade for a couple of hours or an hour at the least.
3. Place the marinaded ribs along with 1/2 to 3/4 cup of water in a pressure cooker and allow to cook for atleast 5-6 whistles on a medium flame or till really soft , tender and falling off the bone. Turn off the heat. Let the pressure drop  naturally. Open cooker and check the ribs for doneness. Then keep aside in a plate.
4. Allow all the lovely juices collected in the pressure pot thicken by placing pot back on the fire. Adjust seasoning.

5. In a non stick pan take 2 tsps oil and when hot place the ribs in a single layer meat side down first. When browned on one side turn over and brown the other side. Place on a platter serve with slices of lemon/lime, the dipping sauce, a healthy salad and chunky chips.

The chilli powder used here is Kashmiri or Bydagi chilli powder which has a lovely deep red colour and mild heat. If using any other chilli powder halve or reduce the quantity accordingly.

Reminder for Giveaway:
If you haven't already, Enter here to win 
If you do have friends that would love to win this book do share this link  with them.

Till my next post, keep warm, 

Yours in taste ,
Carol Pereira

Monday, 4 February 2013


I cannot believe my blog has been around for over 3 years. It surely has gone by quick!  There has been over 150 recipes published, over 350 facebook followers and 90 blogger members, with 1.5 lakh page views from 151 different countries.......I feel happy and blessed to have had this opportunity and platform to meet so many friends and fellow food lovers from all over the world. It has been an amazing, funfilled and delicious journey. It is a time to CELEBRATE!  and for me to say thank you for socially connecting with me, supporting me with your yummilicious comments and for being a part of my Blogging journey!

When I first started "Tickle My Senses" a little over 3 years ago it was a means of me sharing the story my life with my family 5,000 miles away via recipes, pictures and ramblings. It was also a means of me recording for my children, the art of traditional Mangalorean cooking which has been passed down to me through generations from my mom, grandmom, close family and friends. A way for our future generations to stay connected with their culinary roots. It had never crossed my mind to share my personal culinary diary outside of my family circle, but with gentle persuasion from hubby and support from my family I finally decided to open the doors of my kitchen to the world (in June 2009), and since then have never looked back. 

I've got to know so MANY wonderful fellow food bloggers, readers and friends who make every moment of blogging so worth it!  I wish to thank EVERY single one of you wonderful people for every follow, comment, kind word, for just taking time to read about my life story and my little kitchen adventures. For those of you who trust me enough to try out my recipes and then come back and leave me a line, or give me a call to let me know....I luv is your comments, appreciation and messages that nurtures and keeps the fire in this blog burning.!!

I wish I could bake you all a dozen chocolate lava cakes in celebration, but since that seems highly unlikely, I have decided on the next best thing, a "Cookbook Giveaway". I have chosen a Cook Book that has been my life line during the early days when Baby A first started eating solids. I have tried so many recipes from this book and I am satisfied and happy with the knowledge that my little one is growing up well, enjoying healthy wholesome meals.

How many of us cook several meals a day to accommodate different members of the family? Wouldn't life be much simpler if the whole family ate the same thing? There would be fewer ingredients to buy, just one meal to focus on each night and less clearing up afterwards. 

If this means something to you then....then this 'Brand New' copy of  "My Kitchen Table: Annabel Karmel's 100 Family Meals" could be yours!!

Annabel Karmel is one of Britain's most successful female cookery writers on baby and children's food. She is an expert in devising tasty and nutritious meals for children without the need for parents to spend hours in the kitchen.  

 As a busy working mother of three, she has first-hand experience of the difficulties of feeding young children while knowing how important it is to provide them with healthy and tasty food.

Her 24 books advising mothers around the world on how to feed their offspring healthy meals - have been translated into 20 different languages. Relied on by millions of parents, Annabel knows what children like to eat and how to make family meals as trouble-free as possible.

In this book, Annabel has chosen 100 recipes that will suit kids and grown-ups alike, from healthy breakfast muffins, to tasty tea-time snacks and light meals to nutritious family suppers. 

This book is a God send to any parent looking for ideas on making healthy and wholesome meals that the entire family can enjoy together.

To have a chance of winning it..... 
Simply enter the Rafflecopter form below, leave me a comment on what your favourite childhood dish was or what your child's favourite dish is ......and thats it!! One lucky person will be chosen and notified via email of their win within 2 days of completion of the competition.

Last date for entry is the 12:00 pm GMT on the 28th of February. Good Luck! 

a Rafflecopter giveaway