Sunday, January 5, 2014

TisryaSukkha/ Clam dry

This is totally a different kind of calm dry from the previous posts. This type of calm dry is often done in coastal region karwar.



My Ingredients:

Calm : 2 cups opened up.
Coconut  : 1/2 finely grated.
Dry red chillies:  5
Coriander seeds: 1 tsp
Pepper  corn:     6
vatamb       :  2-3   or  Tamarind : 1 inch
Mustard seeds  : pinch
Saraswat sambar masala : 1 tsp. (Optional).
Patato :  1 medium size peeled and chopped in 1/2 cm cubes.
Onion  : 2 medium sized finely chopped.
Green chillies :  2-3 cut into enlongated slits.
Ginger           : 1/4 inch.
Coconut oil   : 2 tbsp.
  • Fry drychilles, coriander seeds, pepper corns, mustard seeds in tsp of coconut oil for a minute till corrinader seeds become slightly darker.
  • Grind coconut, dry red chillies, coriander seeds, pepper seeds, vatamb or tamarind , sambar masala with 2 tbsp into coarse paste. (Paste shouldn't be very coarse).
  • Heat a tbsp of coconut oil in wok, add chopped onion saute till color of onion changes to light brown, add green chillies, ginger chopped. saute for a minute now add grounded masala and calms. Add cup of water, adjust for salt. Cook till gravy thickens.

Saturday, January 4, 2014

Tisryasukkha/ Clams with green chillies

Ingredients :

Calms                 :  2 big cups, washed under running water and opened.
Onions                : 2 medium sized finely chopped.
Green chilles       : 4-5  cut in elongated slits.
Corinader leaves : 1 tbsp finely chopped.
Turmeric Powder : 1/4 tsp ( i use 1/2 tsp as i love turmeric flavor).
Garam Masala     :  2 tsp.
Kokam                : 3-4 (Amsul).
Coconut               :  Finely grated ( Either use 1/2 part of coconut or 4 tbsp).

In a wok, mix calms, onions, green chillies, coriander leaves, turmeric powder, Garam Masala. Add  2 cups of water Cook till most of  the water gets evaporates. Add amsul, give a light stir. Adjust for salt add a pinch of it.  Do not add much salt as calms are salty in nature. Cook for another 5 minutes.