CLAMS MANGALOREAN STYLE CURRY

First time tried making Clams curry. In Mangalore its called Kube curry or Marwai curry. My little love just love the flavour of shell fish. Whenever my neighbour aunty used to give us, she forces me to make at home:) So thus taught of giving a try for sake of her ;) And yaa it came up quiet delicious :) This clams curry is very traditional and popular dishes among the Christians of Mangalore. The clams are cooked in the spicy coconut mixture which goes well with simple rice and dal. I served with Idiyappams :) The one which I love is its chewy texture and salty ocean taste just amazing :) The same recipe will work good on Mussels or oysters as well :)

NOTE: The actual recipe says Tadka is important which is of mustard seeds and curry leaves but I have avoided because my daughter wanted to have it plain :) But I recommend all not to avoid this step. The flavour of curry leaves would really increase the flavour of curry :)

INGREDIENTS

500 Grams Clams (cleaned)

2 Onion (one of frying and one adding in gravy)

1 Tomato

1 tsp Ginger garlic paste.

2 Green chilly

Water as needed

Salt to taste

1 tbsp Coconut oil

INGREDIENTS FOR MASALA

8 Kashmiri chillies

2 tsp Coriander seeds

1 tsp Jeera

1 tsp fenugreek seeds

3 Methi seeds

1 tsp Turmeric powder

2 tsp Oil

3/4 Cup Coconut grated

1 tsp Tamarind extract.

1 Onion

METHOD
Heat oil in a pan. Roast red chillies and keep it aside till u get a roasted smell. In the same pan, add coriander seeds, jeera, fenugreek seeds and methi and fry. Transfer them into the mixer and grind along with coconut, tamarind, turmeric powder and onion adding adequate amount of water. Keep it aside.

Heat oil in a kadai. Season with mustard seeds and curry leaves. Add one onion, ginger garlic paste and fry till translucent. Drop in the grounded masala with adequate amount of water. Season with
salt. Add sliced onion, tomato, green chillies and bring the curry to boil. At this stage, add clams and cook for about 8 to 10 min under low flame until the curry thickens. Now you can see the clams are opened and cooked well. Garnish with coriander leaves. Serve hot :)

Enjoy!!

EGG SOUFFLE

If ur looking for some unique omelette, then here comes the best Egg Souffle which is the traditional French egg dish. Here the egg whites and the egg yolks are beaten separately and then its cooked in non stick pan for about 3 mins. In this you can add green onions, mushroom or cheese for the extra flavour but I have kept it simple ;)
Its super delicious and just melts in ur mouth within a sec :) Its fluffy, classy, light and tastes heavenly :) can add even cheese on top for extra creamy texture.Its a real treat foe the egg lovers and no doubts you will fall in love with it as I already fell ;)

INGREDIENTS
2 Eggs
Cheese (optional)
Salt and Pepper to taste
Butter to grease the pan.

METHOD
First step separate egg whites and yolk and put it in a 2 large mixing bowl. Now using electric hand beater, beat the whites until firm and glossy peaks form. On other side beat the yolks as well. Carefully fold the egg yolks into the egg whites until fully incorporated. Season them with salt and pepper. Heat a non stick pan and add butter. Now very carefully spread the egg mixture all over. Cover with a lid and let it cook for about 3 min or until the top of the omelette has set. Once its done, fold it and place them on a serving plate. Sprinkle with chives and serve hot.

ENJOY!!

KAPPA CUM MOLAGU CHAMMANDI

Boiled tapioca with red chilly chutney my all time fav :) Its the most popular dish in South Indian state of Kerala. I am dam sure, u all will love the combination.

INGREDIENTS FOR BOILING KAPPA

Tapioca

Turmeric powder (optional)
Salt

Water for boiling

INGREDIENTS FOR RED CHILLY CHUTNEY

15 to 16 Kashmiri chillies

Handful of Pearl Onion

3 Sprigs of Curry leaves

Pinch of Turmeric powder

2 tsp Tamarind extract

3 tbsp Coconut oil

Salt to taste

METHOD

Boil water in a kadai with salt and turmeric powder. Peel off the tapioca skin. Cut them into big chunks as shown in pic and soak it into cold water. In the stage of boiling water, put the kappa pieces and cook . Drain and set aside.

Heat oil in a pan, Fry Kashmiri chillies till it changes its colour, add onions and fry well under low flame. When the onions turns brownish, add curry leaves, turmeric powder, tamarind, salt and remove from flame. Allow them to cool and grind them coarsely. Drizzle coconut oil on top.

Serve hot kappa with  red chilly chutney :)

Enjoy!!

CUCUMBER LEMONADE

Cucumber lemonade is the best ever drink which cools your body. Its the perfect refreshment to beat the heat. Its also good for weight  and also helps increase your metabolism. Addition of mint provides an extra boost of antioxidants and provides a unique flavour that really makes this drink soo delicious.

INGREDIENTS

1 Cucumber

5 to 6 Mint leaves

1 tsp Grated Ginger

Half of Lime juice

Sugar or Honey for sweetness

1 cup Water or Sparkling water

METHOD
In a blender, add sliced cucumber, mint leaves, honey , ginger and water. Blend well. Strain the juice and add lemon juice. Mix well.
Serve chilled with ice cubes.

Enjoy!!

FRENCH CROISSANTS

It was a great pleasure trying out Croissants for the first time which is just similar to the puff pastries. The dough is  layered with soft butter and then folded and rolled many times. The best combo breakfast with croissants is the butter or jam. And the fun part is you can shape them as you like :) The texture of the croissants should be soft and airy on the inside and golden coloured crusty look on outside :)

Now coming back with the recipe, I got the recipe and followed the same to same steps referring sallysbakingaddiction site. Please click Here to know the ingredients -

Enjoy!!