Saturday, May 25, 2013

Kadle Manoli / Ivy gourd sukka

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice.

Print this recipe
  • 1/2 Kg Ivy Gourd /Manoli (tip removed and slit)
  • 1 cup Small Black Chickpea
  • salt to taste
  • 5 dry red chillies (roasted) 3 long red chillies and and 2 small
  • 3 tsp coriander seeds (roasted)
  • 1/4 tsp  cumin seeds (roasted)
  • 3 garlic (with skin)
  • 1 tsp turmeric powder
  • 3/4 cup  fresh  grated coconut
  • 2 tsp jaggery (adjust to taste)

For Seasoning
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal 
  • 3 garlic (crrushed)
  • 5 to 6 curry leaves
  • 1 dry red chilly


  1. Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside.
  2. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.
  3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
  4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
  5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
  6. Add cooked Chickpeas and Ivy gourd / Manoli and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
  7. Serve with rice and Touthe Kodel

Thursday, May 2, 2013

Spiked Pina Colada Cake - Happy B'day Anna

My brother is a man of very few words........So I have just one word for him......


Recipe Source: Humming bird bakery  Cake days
Print this recipe
For sponge

  • 100ml White rum
  • 4 slices Pineapple
  • 40g unsalted Butter, softened
  • 1 1/2 tsp Baking powder
  • 120g All purpose flour
  • 1/4 tsp Salt
  • 1 Egg
  • 120 ml Coconut Milk
  • 1 tsp Vanilla essence
For Frosting
  • 80g unsalted Butter , softened
  • 250g Icing sugar
  • 4tsp White rum
  • 4 tsp Coconut Milk
  • 4 slices Pineapple for decoration
  • 4 tbsp Caramelized coconut for decoration

  1. Grease a 6 inch pan,line with parchment paper and set aside.
  2. Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
  3. Preheat oven at 170 degree C.
  4. In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
  5. In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
  6. Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
  7. Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
  8. Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
  9. Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
  10. Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut. 
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