Thursday, June 15, 2006
DRY CLAMS MASALA.......
Today the recipe which I am posting is my favorite and I just love cooking and eating it.
I feel that each house has their own combination in which the daily menu is planned, like in my house I usually make mackerel or bangda curry with simple cabbage bhaji so that the hot and sour taste of the mackerel curry blends well with the bland taste of the cabbage vegetable. We also usually make mackerel dry with something called udad methi ( you may find the recipe in my future posts) and my today’s recipe “TEESRYACHE SUKHE” that’s almost always accompanied by a simple dal or what we call “TOI” and some nice and refreshing cucumber and tomato salad.
This is the first post I have been very very excited to write about and that’s for various reasons first as I said before its my favorite dish, second after making it and off course eating it as, I have to taste my dishes before serving them..(I usually don’t follow exact proportions, when I make recipes, as after cooking for so long I rely on my intuition when I add the required ingredients and hence when I write my recipes I take special efforts to be sure of the amount so that it will be of help to my dear friend bloggers who would to try my recipe).
Oh… I left my line incomplete as to why I was in a rush to post this recipe so continued from… before serving them and after tasting it I found that it had come out to be a extremely delicious dish. It was yummy!!! You wont believe it that the tasting session turned into a lunch session for me… as I had my lunch there and then.
So here is my recipe
TEESRYACHE SUKHE or dry clam masala
3 cups clams or teesryo
3 medium onions finely chopped
Lots of chopped coriander
11/2 cups of grated coconut
Red chili powder to taste
1tsp dhania powder
1 tsp garam masala powder
Salt to taste
Tamarind pulp or kokum depending on taste
The whole preparation should be hot and sour
Very very simple to make..
Just mix together all the ingredients in a bowl and mix thoroughly with your hands
In a pan take a tbsp of oil in Goa we take coconut oil as it gives a nice flavor
And put the mix in pour water till the whole mix is just about immersed you can put less water too if you want it very very dry.
Cook on low heat for about 15 mins till the water evaporates
Its ready to eat. ENJOY!!!!
NOW ,HERE IS THE RECIPE OF “TOI” -------
It’s a simple dal recipe so I will just give the method
Cook dal as per requirement till soft , while cooking dal in a pressure cooker add finely crushed ginger, and haldi
Give bagar of mustard seeds, jeera, hing or asafetida, green chilies and curry leaves
Put a little salt, 1 sp sugar and lemon juice
This is a simple dal so it tastes great with the hot and sour taste of teesryo….
Enjoy and tell me how you liked it
There is one more important reason for wanting to post this recipe. I love food photography and I am trying to take good food photos and do self-improvement while taking these photos .I think this batch of photos show a lot of improvement compared to the ones taken earlier and hence I wanted to share it with you all.
Friends pls see the photos and tell me which is the good one!!!!!