Clams Sukka Recipe

Sukka in local southindian dialect literally translates as dry or deep fried masala. Clams are prepared in many ways I've tried to recreate the dish we tasted at Mangalore beach. Sukka is a popular dish in Mangalore its practically prepared with fish, chicken and mutton and served with rice crepes, the spicy sukka masala pairs well with rice and crepes.

Ingredients Clams Sukka:

500 Grams Clams

1  Medium Onion

3 Sprigs Curry Leaves

6 to 8 Pods Garlic Crushed

6 Whole Garlic Peeled

1/2 Tbsp Ginger and Garlic Paste

1/3 Cup Fresh Mint and Coriander Finely Chopped

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Garam Masala Powder

Tiny Marble Size Tamarind 

8 Black Peppercorns

1/4 Tsp Cumin Seeds

1/4 Cup Freshly Grated Coconut

Salt as per taste

Coconut Oil or Oil of your choice 

Recipe Video Posted on Youtube For Clams Sukka....Subscribe for more Recipes!

Prep:

Boil 10 cups water and reserve it should be hot.

If your cooking clams with shell on then use a toothbrush to brush the shell and wash till the clams are clean.

Soak the clams in room temp water for 10 minutes with 1 tbsp salt.

Rinse the water, add 2 cups warm water and allow the clams to open for 5 minutes rinse and repeat the process for 4 to 5 times.

Once the clams are open we can also rinse it in running tap water to remove excess mud.

After cleaning the clams place the clams in 2 cups warm water we will drain and use this clam juice when cooking it.

Method:

Heat 2 tsp coconut oil in a wok on medium flame.

Add pepper and cumin allow to sputter.

Add half the amount of onion, curry leaves, peeled and reserve garlic, ginger and garlic paste and fry all the ingredients till onion turns transparent.

Add the garam masala, chilly powder, turmeric powder and tamarind along with coconut and fry till coconut releases good aroma.

Add coriander powder and fry for few seconds and remove the fried masala from flame.

Allow the masala to cool a bit and transfer to a mixer jar. Pulse and grind the masala to form a coarse paste.

Heat the wok back on medium flame add coconut oil allow to heat.

Add other half of onion and curry leaves and fry till transparent. 

Add the masala paste and clams fry a bit. Add drained and reserved clam juice, approx... 1/2 cup along with a tsp salt stir and cover the clams to cook and open.

Once the clams open place on high flame and roast till the masala is sukka or dry...Garnish with finely chopped coriander and few drops lime juice and serve it as hot as possible with neer dosas or ghee rice and enjoy! 

Vegan and Gluten free Beetroot Bonda Recipe / Beetroot Fritters

Beetroot bonda is a popular streetfood. Traditionally we would normally prefer to eat aloo bonda or bajji, however locals enjoy the mild sweet and texture of beets.

Beetroot Bonda Recipe Video on Youtube...Subscibe for more recipes!
 

Beetroot Bonda Ingredients:

250 Grams Beetroot

250 Grams Potato

150 Grams Onion

4 to 5 Green Chilies

1 Cup Flatten Rice / Poha

1 Tbsp Curry Powder 

1/2 Tbsp Garam Masala

1/2 Tbsp Turmeric Powder 

1/2 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

Salt as per taste

Oil for frying

For Batter:

1 1/2 Cups Chickpea Flour 

1 Tbsp Chilly Powder

1/4 Tsp Asafoetida

1/4 Tsp Carom Seeds

1/4 Tsp Cooking Soda

2 Tbsp Hot Oil

Salt as per taste

Method to Prepare Beetroot Mixture:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowest setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the beet mixture from flame and allow to reach room temperature.

9. Once the beetroot reaches room temperature knead well, adjust the salt as per taste, knead well. Make even roundels slightly larger than lime size reserve.

Method to Prepare Batter:

10. Sieve the chickpea flour twice and add to a large mixing bowl. 

11. Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.

12. Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

13. Gradually add water and mix well to form smooth batter.

14. The batter consistency should be slightly thinner than dosa batter.

15. If we dip a spoon or your thumb the batter should evenly coat.

16. Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare the Bonda:

17. Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

18. Place the flame on medium. Prepare lime size beetroot roundels and reserve.

19. Mix the batter once, gently drop the roundel in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

20. Flip and fry the bondas for 2 minutes on each side until light golden in color. Drain the excess oil and reserve in a colander or paper lined plate for oil to drain...Repeat and prepare bondas in the same way.

21. We can serve the beet bonda stuffed inside a pav bun or can be served as it is with mint chutney...Enjoy!

Sweet Dosa Waffles Recipe

Sweet dosas are a common breakfast across our southindian homes, my mom and granny used to prepare this dish for me after school. Traditionally they would serve sweet dosas with mildly spiced coconut chutney, banana and honey mixture or with dal payasam.

I must thank prestige for this waffle maker which, I received 2 years ago and still using it. This waffle maker is well loved in my family I'm planning to get another one from amazon or flipkart. I like the waffles shape than dosas we can easily pack it for lunch and also prepare different toppings of choice. This video is not sponsored out of my personal experience I highly recommend everyone to own a waffle maker.

Ingredients: 

1 Liter Idly Dosa Batter

1/2 Cup Whole Wheat Flour

1/2 Cup Dry Roasted Grated Coconut

1/2 Cup Jaggery / Coconut Sugar

1 Tsp Cardamom Powder 

1/4 Tsp Nutmeg Powder 

1/4 Tsp Cooking Soda

1/4 Tsp Baking Powder 

1 Tsp Salt 

Butter / Ghee and Oil as required...

   

To the dosa batter add whole wheat flour, jaggery, grated and dry roasted coconut, cardamom powder, cooking soda, baking powder, nutmeg powder and pinch of salt. 

Combine all the ingredients in the batter. Cover and allow to rest for 10 to 15 minutes.

Dosa Waffle Recipe Video on Youtube...Subscribe for more recipes!

Heat the waffle maker once the green light is on open and apply generous amount of butter.

Pour the batter in a even layer and spread it if needed using a spoon.

Cover and cook the waffles until the green light appears.

Once the green light is on we can flip the waffles, cover and cook until brown and crispy.

Gently remove the waffles from the waffle maker and serve hot.

Fingermillet Porridge / Ragi Kanji

Healthy, nutritious and a vegan breakfast option. Due to lack of exercise these days during lockdown, I'm trying to improvise of my regular breakfast options. This ragi malt is a regular and popular dish prepared across all homes here in India. Many people like to add milk to the malt however I've used coconut milk instead of cows milk and also used raw can sugar which is recommended.

Fingermillet Porridge / Ragi Kanji:
4 Tbsp Ragi Flour
1 Cup Coconut Milk or Cows Milk
3 Tbsp Jaggery/ Raw Cane Sugar
1 Pinch Salt
2 to 2 1/2 Cups Boiling Water

Method:

Add Fingermillet flour to a mixing bowl, gradually add water and mix to form a smooth slurry.

Boil water in a heavy bottom pot. Gradually pour the slurry and stir to form a smooth porridge. Boil the fingermillet porridge for 2 to 3 minutes till the porridge is glossy and consistency is thick.

Remove the cooked porridge from flame and pour it in a serving dish. Add cane sugar and coconut milk mix well and serve warm...Enjoy!

 

Recipe Video Link Finger Millet Porridge

Tawa Chicken Kabab Recipe

Tawa chicken kabab marinated with aromatic spices and lemon flavor is one of a kind starter. To achive authentic flavors of kabab fry it on a iron grill pan, skillet or tawa.

Tawa Chicken Kabab Recipe 

Ingredients:
250 Grams Chicken Mince
1 Large Onion Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
5 Sprigs Mint Leaves Finely Chopped
2 Green Chilies Finely Chopped
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Chicken Tikka Masala
1/2 Tsp Mint Masala Powder
1 Tbsp Finely Chopped Ginger and Garlic
1 Tsp Ginger and Garlic Paste
1/4 Tsp Pepper Powder
10 Drops Papilon Lemon Flavor or 1 Tbsp Lime Juice
10 Drops Papilon Orange Color 
1 Tbsp Butter
Salt as per taste
Oil or Ghee for Frying

Method:

In a mixing bowl add finely chopped onion, chilies, coriander, mint, ginger and garlic paste...followed by spice powders chilly powder, turmeric powder, garam masala, coriander powder and pudina masala, squeeze and mix the masala till the moisture from onion, mint and coriander is released.

Add the chicken mince and squeeze and combine in the masala. Add butter and pepper powder, squeeze and mix the keema till well combined.

Heat a tawa on medium flame with oil for frying. Add salt, 10 drops papilon lemon flavor, 10 drops papilon orange food color to the keema and mix well, all the keema to marinate for five to ten minutes. 

Once the keema has marinated form even roundels and place the roundel on the tawa and gently press to flatten. Fry the kabab for 2 to 3 minutes on each side. Make sure not to press the kabab while frying.

Once the kabab has fried drain from excess oil and serve hot with sliced onions, lime wedges and ketchup...Enjoy :)

Creamy Maggi Noodles Recipe

Creamy maggi noodles can be prepared with chicken or veggies of choice. Combination of flavors and taste of magic masala with cream and veggies cooked is very subtle and soothing.

Creamy Maggi Noodles Recipe Video 

Ingredients
3 Cubes Maggi Noodles + 3 Sachets Maggi Masala
1 Medium Onion Finely Chopped
3 Green Chilies Finely Chopped
1 Whole Garlic Bulb Peeled and Finely Chopped
1 Large Capsicum Roughly Chopped
1 Large Carrot Roughly Chopped
1/4 Cup Sweet Corn
1 Tsp Mixed Italian Herbs or Pizza Seasoning 
1 Tbsp Chilly Flakes 
1 Tbsp Maida
2 Tbsp Oil
150 ML Dairy Cream
Salt as per taste

Method:

Heat a pan on medium flame with 2 tbsp oil. Add finely chopped garlic, chilies, and onion to the oil and fry till onions turn transparent.

Add the all purpose flour and fry for a minute till the raw flavor reduces. Add chopped carrot and sweetcorn fry for a minute.

Add water and 1/4 tsp salt allow the water to boil and the carrots to cook till tender.

Once the carrots have cooked, adjust and add water approx. 1 cup followed by capsicum, stir all the ingredients once add pepper powder and salt cook the capsicum for a minute.

Break into half and add the maggi noodles to boiling water and cook till half done. Once the noodles are slightly tender then add the magic masala which comes in the pack. Stir till the masala is well combined.

Cook the maggi till tender. Add fresh cream and mix well once the maggi has absorbed all the moisture and forms a creamy sauce ...plate the maggi along with veggies and sauce. Sprinkle Italian seasoning and chilly flakes and serve hot...Enjoy!

Mochakkai Urulai Attukari Kuzhambu / Hyacinth Beans Mutton Curry Recipe

Hyacinth beans mutton curry is a traditional Bengaluean Tamil style cuisine. Combination of spices and flavors from hyacinth beans cooked with meat is absoulutely divine. 

Hyacinth beans mutton curry recipe video on Youtube 😊

Ingredients to cook meat:

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Salt

2 Tsp Oil

Mutton curry Ingredients:

750 Grams Mutton

100 Grams Hycinth beans hulled

2 Medium Potatoes Cubed

3 Tbsp Green Chilly Masala Paste

1 Inch Cinnamon

4 Cloves 

3 Cardamoms

1 Bayleaf

1 1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

3 Green Chilies Slit

2 Onion Finely Chopped

2 Sprigs Curry Leaves

1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste

1/2 Lime Juiced

Salt as per taste

Oil as required 

Method: 

First step cook the meat. 

Wash the meat twice place it in a colander allow the excess water to drain.

Heat a pressure cooker on medium flame.

Add 2 tbsp oil to the pressure cooker, allow to reach temperature.

Add the meat to the oil and fry for few seconds.

Add ginger and garlic paste, chilly powder, coriander powder and turmeric to the meat and fry for a minute.

Add 1 tbsp coarse salt and 1 1/2 cups water stir well and place the pressure cooker lid.

Place the whistle and allow the meat to cook on high flame for 3 whistles.

Once the meat has cooked remove from flame allow the pressure to release.

House to house pressure cooker varies depending on pressure and cooking time cook the meat till tender.

Next step to cook hyacinth beans and cleaning veggies:

Wash and add the hyacinth beans to a heat bottom pot with enough water to cover the beans.

Add salt and cook the beans on medium flame till tender.

Drain the water and reserve the cooked beans.

Peel, wash, chop the veggies. Finely chop onions, slit green chilies, peel and cube potatoes.

Prepare the green masala...recipe link green masala recipe video

In a mixer jar add washed and roughly chopped coriander and coconut add a splash of water and grind to form a smooth paste...Reserve.

Prepare the curry:

Heat a large heavy bottom handi or wok on medium flame.

Add 3 tbsp combination of ghee and oil. Add whole spices and allow to sputter.

Add curry leaves, slit green chilies and finely chopped onions to the oil and fry till the onion turns transparent.

Add turmeric powder and coriander powder to the onions and fry till raw flavor reduces.

Add the green masala paste to the onion and fry for a minute.

Add the cooked meat along with meat broth and combine in the masala.

Add cooked hyacinth beans and water. Adjust salt as per taste allow the curry to boil.

Once the curry starts to boil add the ground coconut stir well and boil till the raw flavor from coconut reduces.

Boil the curry for five to 10 minutes on medium flame. Garnish the curry with finely chopped coriander, mint and lime juice...Serve the mutton curry hot with steam cooked rice and Enjoy!

Kodava Cuisine On my Table from @The Coorg Food Co.

Authentic Kodava cuisine is rare to come across, The Coorg Food Co located at Kamnahalli is offering home spun heirloom dishes on their menu. I got to taste few regular and seasonal dishes, distinctive flavors from herbs foraged from their family owned estate to home made vinegar sets the cuisine apart.  

Kodava community are known for their seasonal cuisine, they prepare many dishes with cured salted pork, game meats, spices, preserved chilies and locally grown vegetables. They prefer spicy food but we can request for the spice levels in the food as per choice. Many dishes are packed with flavors from wild coriander, pepper and parangi malu (a variety of birdseye chilly)  which is grown in the foothills of their coffee and tea estates.

Subscribe to me on my Youtube Channel for more videos 😉

Food was delivered to my house, we can opt for contactless delivery option. I received my lunch in time, the packaging was excellent no drips or spills. We will had to reheat few dishes due to the distance and time the food reached. Portion size was excellent , choosing the platter options was a clever move I got to taste many dishes at once. Every single ingredient used to create this spread is sourced from their estate in coorg. 

We are right in the middle of summer, the team has prepared various dishes using summer veggies and cured pork, which is hung and cured in a smoke room that will be used during monsoon season. Beautiful spread on my table contained jackfruit cutlets, bitter gourd with onion, chilli and lime, puttu platter, pork platter, koli curry, pandhi curry and nei kulu (ghee rice).

Vegetarian Starter

Raw Jackfruit Cutlet with Mint Chutney

Seasonal delicacy, fruit which is sourced from family owned coorg estate cooked with secret blend of mellow spices from coorg and natural flavors from jackfruit has a distinct flavor and richness...These cutlets can be served as a starter or as a side dish.

Vegan / Vegetarian Starter

Kaipakka Fry

Family's heirloom recipe and favorite among guests. Crispy bitter gourd fry tossed with fresh onions, chillies, coriander and lemon juice. The bitter gourd was fried to perfection crunchy and spicy if onion is tossed can be paired with any drink conversation starter.

Pork Platter Nonveg Starter

Pandhi Chops juicy pork chop with grilled piece of fat...Oneke Erachi...Smoked Pork, Pandhi Barthad...Pork in traditional black masala, Tith Pandhi...Signature Dish of The Coorg Company. Every pork lover's dream come true...

Cured Pork Meat fried in special spice

Pork Chop with Grilled Fat

Shredded Pork fried in a dark masala

Traditional Pork fry

Puttu Platter

Steamed Rice Cakes prepared with cream of rice and grated coconut. 1. Kadam buttu steam cooked rice dumpling, 2. Nool Puttu / string hoppers 3. Paputtu. 

Ottis

Rice rotis made with only rice this is a gluten free dish can be served with their traditional curries

Koli Curry

Tender pieces of chicken cooked with green masala and coconut based gravy. Koli Curry is paired and enjoyed with noolputtu, paputtu and ghee rice...

Pandhi Curry

Traditional Kodava family recipe prepared with deeproasted masala or karatha masala and cooked with special blend of spices and kachumpuli. This pork curry pairs well with rice rotis, ghee rice and Kadam buttu.

Ney Kulu

Traditional ghee rice normally served when guests visit. Rice cooked in ghee and garnished with caramelized onions, cashews and raisins.

Tender Coconut Pudding

Cream and tender coconut water blended well and baked. This dessert completed our meal.

Chicken Pakoda Recipe ( Masala Chicken Fritters)

Chicken Pakoda is normally served as a snack. We can also serve these pakodas with biryani or meals. These pakodas are gluten free can be grilled and also air fried.

Chicken Pakoda Recipe Posted on Youtube Channel Subscribe for more Recipes 😊

Ingredients for Chicken Pakoda:

First Marination: (1 Hour)

250 Grams Chicken (Boneless)

1/4 Cup Hung Yogurt

1 Tsp Red Chilly Powder (Spicy)

1 Tsp Deggi Mirchi Powder  Alternate is Paprika Powder (Color and Chilly Flavor)

1 Tbsp Kitchen King Masala or Tandoori Chicken Masala

1/4 Tsp Turmeric

2 Drops Orange Food Color

1 Tbsp Salt

Second Marination: (15 to 20 Minutes)

1/4 Cup Chickpea Flour

1 Tbsp Ginger and Garlic Paste

1 Tbsp Rice Flour

2 Tbsp Finely Chopped Coriander

2 Tbsp Finely Chopped Curryleaves

2 Green Chilies

1/4 Tsp Chilly Powder

1 Pinch Ajwain / Omkalu 

1/4 Tsp Asafoetida

1 Pinch Cooking Soda

1 Sprig Curry Leaves

2 Tsp Water

Oil for Frying

Thinly sliced onion, mint chutney, lime wedges and chaat masala for garnish...

Method:

Wash the chicken breast, allow excess moisture to drain using a colander, Slice the chicken breast into strips and reserve.

Take 1 cup yogurt, using a coffee strainer strain the yogurt till only milk solids or hung yogurt is formed.

In a mixing bowl add the chicken followed by deggi mirchi, red chilly powder, turmeric powder, kitchen king masala, salt, food color and hung yogurt mix well till all ingredients are well coated in the chicken cover and allow the chicken to marinate for an hour.

Place the chicken in the fridge.

After an hour add finely chopped coriander, curry leaves, chickpea flour, rice flour, ajwain, asafoetida, cooking soda, chilly powder and water combine all ingredients till the chicken is well coated in the masala. Allow the chicken to marinate for another 15 minutes.