Tuesday, 26 March 2013

Do you need help planning your Easter Menu??


Whether or not you've given up your favorite foods and treats for Lent, Easter is a brilliant excuse for indulgence and entertaining.

If you do love tasty and wholesome homecooked meals or enjoy having friends over, surely when everyone is relaxing and enjoying their weekend you wouldn't want to miss out on family time together by spending hours in the kitchen.

So to make your Easter time memorable and enjoyable, I have specially handpicked for you and seperated into different categories 'quick, simple and delicious' recipes that will keep your family happy and content, and most importantly see you through this period without breaking  a sweat in the kitchen! Most ingredients in my recipes are readily available and any spice paste or marinade used are 'Grind free' and can be made with basic store cupboard ingredients. Prior planning does make all the difference. So do get your to do lists ready, set out shopping and get ahead of the game. I wish you a very Blessed and Enjoyable Easter.

 If  you do make any of my recipes, I would love to hear from you and receive pictures of your dishes. Please send them either via the message tab on my Facebook page or via email at carol@ticklemysenses.com. I shall feature you and them on the " I CAN COOK series" on my Facebook Page !!

Seafood dishes:
Prawns Fried with Crushed Mustard Seeds *Bengali

Chicken dishes:

Chicken ghee roast (use the spice paste from Quick and Simple Prawn Ghee Roast)

Beef dishes:

Lamb Dishes:

Pork Dishes:

Chilli Pork Ribs * No Grinding

Vegeterian Dishes:

Mangalore Style- Coconut-ey Brinjal Salad. (time comsuming but so worth it !)

Egg Dishes ( Breakfast)

Dessert/ Cakes

Happy Easter and Happy Cooking dear friends!

Yours in Taste,

Carol Pereira.

Monday, 25 March 2013

EASTER SPECIAL: Spicy Roast Chicken

We are less than a week away from Easter, and in the the UK we have a 4 day long weekend to celebrate Easter. My to-do list is almost sorted. Plans have been made to visit church, time for long distance calls to family, friends to get-together, sharing of home cooked meals, drinks, more meals, more drinks, and not to forget a treasure hunt for delicious melt- in- the mouth creamy Easter Eggs for the kids. The simplest part of the planning has been the Menu for my Easter meals. I have planned a simple yet delicious Easter menu with minimum effort :) 
Well for many, an Easter meal is incomplete without a Roast of some sort. Though I like the traditional Chicken Roast with stuffing, hubby is not a big fan of it, he finds it boring, does nothing for his tastebuds ;). So to satisy his spicy palate I tend to make this super simple Spicy Roast Chicken as a main dish in our Easter meal. One of the things that I really like about this Roast chicken is the use of everyday spices for the marination, in addition to lemon juice/ vinegar, of course a generous amount of salt. After marinating the chicken, it is roasted until it is moist and falling apart tender. Served along with roasted herb potatoes,  roast vegetables and a cooling fruit n nut, Apple, Walnut, Mint and Yoghurt salad. What a meal!  

Simple Spicy Roast Chicken
Serves: 4 | Preparation time: 30 minutes | Marinading time: 4-6 hours |  Roasting time: 40- 60 minutes.
Chicken: 1 whole 1-1.5 kilos with skin.
Vinegar: 2 tbsps
For the Marinade:
Kashmiri Red chilli powder: 3 tsps, substitute with paprika powder for mild spice or reduce amount of chilli powder to 1 tsp for medium spice.
Ginger Garlic paste: 2 tsps
Coriander powder: 2 tsps
Cumin powder: 1 tsp
Pepper powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Methi powder: 1/8 tsp
Curd: 2 tbsps
Vinegar and salt to taste.

1. Take a whole clean chicken with skin on (the skin when left on the bird helps to preserve the juiciness and tenderness in the chicken). Make deep gashes all over the chicken, cuts should reach the bone ( helps the marinade to penetrate the meat better. Pour 2 tbsps of vinegar all over the slit bird and allow to stand for 5 minutes. Then dab the excess moisture from the chicken using  kitchen paper and keep aside.
2. Prepare the marinade. In a large bowl mix all the ingredients for the marinade. Add salt and vinegar to taste. The salt and sourness added should be a little more, should taste like a pickle.

3. Place the chicken into the marinade bowl, using fingers push marinade into the slits and spread all over the chicken surface. Keep aside for 4-6 hours or longer to marinade. Longer the better. 

4. Place the marinaded chicken on a Roasting tray lined with foil. Pour over 1 tbsp of oil/ melted ghee over the marinaded chicken. 

5. Place the chicken in the center of a preheated oven and bake at 200C/ 375F for 45-50 minute basting in between in its own juices and turning over once. Once cooked ( the meat should come of the bone easily, and juices should run clear). Take the chicken out of the oven and let the chicken rest in the roasting tray covered with foil, for 10 mins. Cut and serve.
7. Collect all the juices in the roasting tin a bowl, skim away excess oil, taste of seasoning, adjust. Serve as accompanying gravy.

Serve with oven roasted herb potatoes and roasted vegetables, and simple nutty- fruity cooling apple, walnut and mint raitha. 

Wishing you and your loved ones a Very Happy Easter. Want help plannning your Easter menu, message me here or leave me a Comment at the end of this post.... shall happily plan one for you :) 

Liked this recipe you might enjoy these too:
Goan Chicken Cafreal
Chicken Ghee Roast
Mangalore Style Hot Pepper chicken
Pan Fried Qualis in a Spicy Pepper Marinade.

Your in Taste, 

Carol Pereira

Friday, 22 March 2013

Pork Pepper Fry

We Mangi's ( Mangalorean Catholics) love Pork and for us there is no celebration without Pork :)  You will find Pork served at most Mangalorean Catholic Weddings, Birthday parties, Anniversaries, Christmas parties or any happy occasion. 

This tasty Pork Pepper fry is a much loved family recipe. Hubby loves it. A very simple dish that requires no elaborate preparation. Goes wonderfully well with drinks when friends are over. Or serve as a main dish alongside a simple rice pulao.

To make this dish I use the shoulder of pork (as meat tends to be tender). Dice the meat and marinade it in a simple spice mix. The meat is then allowed to cook till just tender on a stove top with a little bit of water. The cooked pork is then quickly stir fried with Ground Black pepper. Finish off with salt and lemon juice or vinegar. I really enjoy the medley of flavours in this dish. The pepper powder is deliciously hot and the whole spices and seasoning adds an aromatic and beautiful roundness to the tender meat.

 This recipe was requested by Gladys Fernandes. Gladys thanks for your patience.
 I hope you do enjoy it :). This dish would serve as a wondeful starter on Easter Day :)

For those looking for a traditonal Mangalorean Pork dish for Easter day, do give my Mom's much sought after Mangalorean Pork Bafat Curry a go. Serve it with AppamsNeer Dosas/ Panpole, or Sannas. 

Recipe for Pork Pepper Fry
Serves: 3-4| Preparation time: 30 mins| Marination time: 1-2 hrs| Cooking time: 40-50 minutes
Shoulder of Pork: 1 kilogram (cut into small pieces)
For the Marinade:
Kashmiri Red chilly powder: 1 tsp
Coriander powder:1.5 Teaspoon
Turmeric Powder: 1/2 Teaspoon
Freshly Crushed Black Pepper: 2 Teaspoons or according to your taste
Crushed Garlic: 5 large cloves
Ginger garlic paste: 1tbsp
Green chillies:7 slit
Cloves powdered: 1/2 tsp 
Cardamom powder: 1/2 tsp 
Cinnamon powder: 3/4 tsp 
Vinegar: to taste
Salt to taste

Sunflower Oil : 2 Tablespoons ( I used Coconut oil)
Onion : 1 Cup/ 1 large  finely chopped
Curry Leaves: 2 Sprigs (optional)
Freshly crushed Black Pepper: 1.5 -2 Teaspoon or to your taste
Garam Masala Powder: 3/4 tsp
Lemon juice to taste
Salt as needed

1. Wash the pork meat and cube the meat into small pieces. Keep aside.
2. In a large vessel mix all ingredients for marinade and let the meat marinade in the spice mix for an hour or two. Add 1/2- 3/4 cup water to the pork, mix gently and cook the pork till tender and done. Add more water if required to cook the meat. Once the meat is cooked, allow the cooking juices to almost dry.
3. In another pan heat oil, add curry leaves fry for a couple of seconds, add onion and fry till lightly brown. Add the cooked meat fry for a few minutes till all pieces are fried lightly. Sprinkle over freshly ground black pepper powder and  garam masala powder. Add salt and lemon juice to taste. Serve hot.

If you enjoyed this Pork recipe please do share it with your friends on Facebook. I would love to hear how you got on with this recipe. Please drop me a line. Might make me very happy and inspire me to bring you more yummy recipes.

In the mean time, here are some more enticing pork recipes you might enjoy:
Chilli Pork ribs
Goan Pork Ribs
Mangalorean Pork Baffat Curry

Want a recipe, cannot find it here? Drop in your request at carol@ticklemysenses.com or on my Facebook Page.

Yours in Taste,

Carol Pereira

Monday, 11 March 2013

Boiled Eggs in a Mangalore Style Hot, Sweet and Sour Gravy without Coconut.

Well we are well into the Lenten season, and for the past couple of weeks our diet has been mainly Vegetarian with the odd Seafood, Chicken or Eggs. (Meat is so hardwired into our systems, don't think any Mangi Catholic can actually abstain from any form of meat ;) but for those who do...Kudos :)

This Egg preparation is really delicious, it is well rounded with the right balance of heat, spice, sweet and sourness. I know of many people who do not like anything sweet in savoury dishes, including hubby, but this one he thoroughly enjoyed. I tend to make this preparation using the Mangalore Bunt chilli powder ( available in most Mangalore Stores or can be easily prepared at home), alternatively use the basic spice combination given in the recipe below, to give you an equally delicious curry. This gravy is semi thick in consistency and will make a lovely accompaniment to Chappatis, Parotas, Rotis, Naans, Puris, Dosas or even rice.

I would love to know if you enjoyed this or any of my recipes. Please  do drop me a line or send me a picture of the dish you made at carol@ticklemysenses.com or on my Facebook page. Or simply Share this recipe with your loved ones. It would make my day :)

Yours in Taste,

Carol Pereira.

Saturday, 9 March 2013

Saying 'I Love you Mother' with "Baked Banana Donuts with Dark Chocolate Chips"

Mothers Day (10th March) is almost here and I have been gifted a lovely Mothers Day Card handmade by my 2 year old Baby A (at Nursery). What a treasure!!  

I have never really celebrated Mother's Day at 'Tickle My Senses' and have been on the lookout for something simple and special that my reader hubbies/ son's/daughter's could create to surprise or treat their wife's/mom's to on 'Mother's Day'.

I personally love the idea of 'Breakfast in Bed' [of course with the flowers and box of chocolates ;)] and was thinking on the lines of something healthy, easy and tasty. And then there were these banana's with lovely black spots screaming to be used !! Sought some help from my foodie friends on Facebook, then stumbled upon the idea of Banana Donuts at Janies Kitchen.

I think this recipe is brilliant, not only are these Donuts baked, they used up my overipe bananas and included CHOCOLATE CHIPS or NUTS if desired!! You could replace the 'All Purpose Flour' with 'Spelt flour' for a healthier gluten-free version. Light, airy and delicious with chocolate nibbles yumm!! 
I prepared these donuts in my mini bundt pan (donut pan on my wishlist), they smelt delicous being baked, looked temptingly inviting as I topped them with sugar/ cinnamon sugar, and tasted heavenly!! 
Hubbies and sons n daughters.....I hope I am creating a good picture here!! Do spoil her "SHE" deserves it!!

I dedicate this recipe to My Wonderful Mother "I Love You, Thankyou for Everything" and to all you lovely mommies out there....You r Special !!
If you enjoyed this recipe why not try a few more recipes with Overipe Bananas

I would love to know if you enjoyed this or any other recipe at Tickle My Senses. Please do drop me a line (food pictures of your creations are very welcome) at carol@ticklemysenses.com, or on Facebook, or in the comments box at the end of this post. Look forward to hearing from you.

Yours in Taste,

Carol Pereira.  

Thursday, 7 March 2013

Mangalore Bafat Powder

This is my Mom's recipe for the Mangalore Bafat/ Baffat/ Baffad powder. She uses it to make her famous Pork Bafat which is very well appreciated, loved, and a BIG HIT at many parties!!

This powder is so versatile, will help you dish up many a chicken, mutton, fish or vegetable curry in a jiffy without breaking a sweat. I use it regularly to perk up my veggies ( yam, swede, marrow/cucumber, pumpkin, gherkins or drumsticks)

Ready made Bafat powder is available in most Mangalore stores and is good, but nothing to beat the freshness and fragrance of homemade Bafat powder.

If preparing a bigger quantity keep in an airtight container in the fridge. Will keep fresh for upto 12 months.

Check out these recipes using Mangalore Bafat powder 
Mangalore Pork Bafat
Mangalore Style Cucumber Bafat 
Oven Roasted Swede with Bafat powder

More Bafat recipes on the way!!

Yours in taste,

Carol Pereira

Tuesday, 5 March 2013

Hot Chilli Chickpeas in 5

Although I love cooking and creating lovely food in my little kitchen, its the last place I want to be on a Saturday or Sunday afternoon. Its that time of the week where I do not want to do anything, just laze on the couch (if that's possible with an overactive 2 year old), watch some British television, chomp on some freshly made popcorn, or on some ready made shop bought tapas and just unwind or chill out!

However, if I do get requests for this particular snack (hubby loves it!! and requests do come in thick and very often :)) ....Im quite  happy to make it, as I can whip it up within 5 minutes....oh yes you heard me right :)  5 minutes from start to finish! No compromise on taste and flavour, it is a very good and healthy snack, wonderful accompaniment to drinks and best of all, so simple to make. All you need is a ready can of cooked chickpeas, some some basic ingredients and thats it!! 

If ever you have surprise guests and have nothing to serve them, pull this one out as a quick appetiser, and beam like a pro!!

I often tend to vary the spicing, sometimes I use plain Kashmiri chilli powder, other times I substitute it with the Mangalore Bafat powder or the Mangalore Bunt Chilli powder. You could substitute it Sambhar powder if you wish. Just play around with the flavours till you discover your thing.

If you loved this recipe why not try a few more of my very own and much loved Express Weekend recipes, the Chilli Wings, Chilli Pork RibsQuick and Simple Prawns Ghee Roast, Simple Hot and Spicy Beef Curry, Easy Peasy Oven Baked Spicy Lady Fingers and Sauteed Cabbage with Chilli, Ginger and Coconut.

If you did enjoy making or eating any of my recipes I would love to know of it. Please do drop me a line at carol@ticklemysenses.com or leave me a Comment at the end of this post. So look forward to hearing from you.

Yours in taste,
Carol Pereira