Clams / Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings #FishFriday

The Mangaloreans call this mini steamed rice dumplings "Mutli".

The  Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies  requires a lot of washing and cleaning, since they are  often filled with sand and dirt.  Therefore  it’s really important to clean them thoroughly & then place them in the freezer overnight or  for at least an or two  hour, so that they open their shells,  then you can clean them properly before steaming/cooking them.   

What I did, brought them from the market,  soak them in a big bowl filled with water for 10 to 15 minutes and  then rinse  them  4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.  

Then next day they had opened a little.  Take each clam and remove the meat from one side into the other one.  Discard the empty shell.  If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.

 See the beauties ..gems of the sea
Ingredients

70  to 80 Clams / Shimpies - washed,  rinsed, sand and grit removed. 

Retain only one shell (kerl) of each clam while discarding the other / empty one.

For the Gravy
To roast in a teaspoon of Oil

4 Bedki  Red chillies 

4 Kashmiri  Red chillies 
1 Tablespoon Coriander seeds
4  Black peppercorns
1 Teaspoon  Cumin seeds

1/4  Teaspoon  Mustard seeds

1/4 Teaspoon Turmeric powder

5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut 
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste

1 Teaspoon Oil

Other Ingredients

3  Shallots - sliced

4 Cloves Garlic - smashed lightly

A Sprig Curry Leaves

1 Small Curry Spoon Oil

For the Mutli /  Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the  Mini Steamed Rice Dumplings / Mutlis

Wash the idli rawa and soak it  in water  - till the level of rawa only for two  to three hours. 

 Drain.

Grind it  to a fine paste with salt to taste, using no water as far as possible. 

The batter should be thick ( see pic) 

Transfer the ground batter  in a soft  thin muslin cloth. 

Steam it without lid. 

Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead,  till it forms a soft dough.  It took total 7 - 8 minutes to be done.  If your batter is watery then it may take more time.

Once slightly cooled take the warm dough out of the cloth,  just lightly moisten your hands with water and knead it to a soft dough.

Make marble size balls and flatten them lightly into small circle and 

press to make a little depression with you thumb. 

Place them in steamer 

with lid and steam for 15 mins after the first steam is released.  

Allow them to sit for a while the gravy is getting ready.

To make the Gravy
Heat a pan  with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds  & grated coconut. 

Remove & allow to cool, 

then add tamarind and turmeric powder,  

grind   all these ingredients to a fine paste. Keep aside

My prized possession - my Mud  pan or mud vessel (which we East Indians call it a treezal). 

Heat a  oil in a big pan (large enough to accommodate the gravy+mutlis+clams). 

When the oil is hot, fry the sliced onion till golden brown.  

Add the ground paste and fry well. Add the masala water (after washing the mixie) and bring it to a boil.

  
Cover and cook for few minutes  or till oil surfaces.  

Now add the clams / shimpies and add  water  enough to make a thick gravy consistency,  

cover let them cook. 

Taste for salt then add the add in the mutlis.  

Cover and cook for 7 to 10 minutes on low flame. 

Or untill oil surfaces.
Turn off flame and allow  mutlis / mini steamed rice dumplings to soak in the gravy for  5 minutes.  

Enjoy these hot!

Real comfort food.. yum.. delicious.

Labels : Seafood/Fish, Clams, Shimpies, Mangalore, Coconut, Spicy, Fish Friday, Dumplings, Karnataka

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Coconut Milk Cake With Chocolate Coconut Milk Frosting #BundtBakers

Some days things do not happen the way you have planned; they go just the other way around. That's what happened when I planned to make this Christmas Cake for the disabled children.  Went early to school, fully prepared with all ingredients, since the cake had a Chocolate Coconut Milk Frosting to be done too.  Reached school and got the ingredients out to make the cake batter and went to preheat the oven the three pin plug was burnt. The school teacher called the office boy, by time I, explained to him what exactly is a three pin plug and he went to purchase one 50 minutes just flew away. 

The school winds off at 4 pm, 15 minutes before the  bell rings to recite  the closing prayer.  Now in hand just an hour.  It was such a rush day.  Any way got started.  The cake was a big one so it too 45 to 50 minutes to bake.  As soon as it was out of the oven just managed to pour the frosting.  

The children were so excited to eat the cake, just managed to take a pic or two.  Served them hot cake with Milk Masala Chai and it got over in few minutes.  

The frosting was so delicious, you must try this variation instead of cream ganache.  This frosting is awesome.  

Ingredients
175 Grams Caster Sugar
175 Grams  Unsalted butter
3 Eggs
175 Grams All Purpose Flour
1  Teaspoon Baking powder
100 Grams  Desiccated Coconut
150 ML  Coconut milk

For the frosting
200 Grams  Dark & Milk chocolate  - half and half
50 Ml Coconut milk
1 Tablespoon Butter
2  Tablespoons Fresh Coconut - lightly toasted

Method

Preheat the oven to 180 degrees C. Grease a ring pan.

In a large bowl beat together the sugar and butter until light and fluffy. Gradually beat in the eggs one at a time. Gently fold in the flour, add the coconut milk and fresh coconut and mix well. Spoon the mixture into the tin and even out the surface a little. 

Bake for about 45 to 50 minutes, until the cake is golden brown and a skewer inserted into the middle comes out clean. Leave the cake to cool slightly, then turn out on to a rack to cool a little.

For the frosting

Melt the chocolate  and butter in a pan over a pan of water , when chocolate melts add the coconut milk and whisk till smooth then spread evenly over  the surface of the warm cake. Sprinkle the cake with toasted coconut. 

 Slice and enjoy. This cake was soft, moist and yummy.

Labels : Bundts, Coconut Milk Cake,  Chocolate Coconut Milk Frosting, Bundt Bakers, Toasted Coconut

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:
Black Forest Bundt from A Day in the Life on the Farm
Bundt Cake de Crema Patelera from Merce's cake
Chocolate Malted Bundtlettes from I Love Bundt Cakes
Chocolate Pumpkin Bundt Cake from Patty's Cake
Chocolate Rosemary Bundt from Kidsandchic
Coconut Milk Cake With Chocolate Coconut Milk Frosting from Sneha's Recipe
Ginger & Peach Jam Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Glazed Cinnamon-Raisin Roll Bundt from All That's Left Are The Crumbs
Heath Bits O`Brickel Bundt Cake from The Queen of Scones
Kahlua Bundt Cake from Love and Confections
Lemon Bundt Cake with Cream Cheese Frosting from Palatable Pastime
Pineapple Bundt Cake from Nunca es demasiado dulce
Poppy and Lemon Seed Bundt Cake from Patyco.candybar
Strawberry Mocha Bundt Cake from I camp in my Kitchen

Ginger Chutney / Allam Pachadi #ImprovCookingChallenge

Ginger Chuteny or Allam Pachadi is  Andhra Pradesh cuisine  recipe.   This chutney main ingredient is Ginger  which gives that  punch to  this chutney.  It's  a sweet, spicy and tangy  which is perfect to have with Andhra's  famous crepes called  pesarattu or  dosa and even  idli, they also have this with their daily meals,  which are incomplete until they are served with this Ginger Chutney. 

Try it and you will definitely go crazy for this chutney.  One can adjust the spice and sweetness according to your taste.

Ingredients
A  Small Lemon size  ball of Tamarind
2 Tablespoon Oil
1½ Tablespoons Chana Dal / Bengal Gram

1 Tablespoon Urad dal / Split Beluga Lentil

15 Grams Dried Red chillies 
35 Grams  Ginger -  peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka 
1 Teaspoon Oil
½ Teaspoon Mustard Seeds 

2 Sprig Curry Leaves 
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga 

½ Teaspoon Cumin seeds

2  Dried Red Chillies

Method

Take a tablespoon of  oil fry the  chana dal  till light pink.  Remove this on to a absorbent paper and like wise fry the urad dal.  Remove this too on a absorbent paper.

If necessary add the remaining tablespoon of oil and fry  the  Ginger  till it's golden and releases an aroma.  Remove this on to a absorbent paper.  Now fry the red chillies  and then remove this  to on to same  absorbent paper. Let it cool.

In the small mixer jar add the fried dals and chillies and powder them finely, without using a drop of water. If necessary add little oil to powder it. Then add the jaggery, tamarind and salt , now powder this together to fine powder.

Take this Ginger Chutney out on to the serving bowl.  

For Tempering /Tadka

Heat oil in a small tadka pan and then add the mustard, cumin seeds when then start crackling add the dried red chillies and  the urad and chana dal saute till it turn light brown.  Add the curry leaves and saute for a minute.  Pour this over the Ginger chutney and Enjoy ..

 Yummy,  sweet, spicy  and tangy Ginger Chutney is ready.

Labels : Chutneys & Dips, Ginger, Ginger Chutney, Andhra Pradesh, Improv Cooking Challenge 

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.

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