East Indian Clams / Shimpies Curry#FishFriday

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

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method

In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame. 

The clams will open. 

Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.

Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.

In a pot/kadai heat oil add the onion, sauté till it starts to change color

add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice 

and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly

let this simmer for 3 -4 minutes covered with a lid, after 4 minutes 

your clam curry is ready.

Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.

Would also like to check this recipe 

Clams/Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course

Fish Friday Febraury 2021  

• Bacon Clam Chowder from Making Miracles
• East Indian Clams/Shimpies Curry from Sneha's Recipe
• Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
• Mussels with Leeks and Chilies from Karen's Kitchen Stories

Chocolate Mayonnaise Bundt With White Chocolate Ganache#BundtBakers

You will definitely love this Chocolate Mayonnaise Cake, it's rich in flavor and a dense cake , but, soft and moist. Mayonnaise makes the cake soft and moist. This can be made with egg based or vegan based Mayonnaise.

1 Cup = 200Ml
Ingredients
Dry Ingredients
2 Cups All Purpose Flour
1¼ Cup Caste Sugar
1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
Wet Ingredients
1 Cup Mayonnaise- I used Mayonnaise With Egg
1 Cup Water
¼ Teaspoon Salt
1 Teaspoon Vanilla essence
For White Chocolate Ganache
150 Grams  Dark Chocolate -  cut into small pieces
1/3 Cup Heavy Cream
¼ Cup Milk
1 Teaspoon Butter


Method 

Sift all the dry ingredients - flour, cocoa powder, baking powder in a mixing bowl.
In a large bowl add the mayonnaise, salt, vanilla essence and ½ of the water . Whisk in to form smooth batter.
Grease the cake pan and layer it with parchment paper. Pour in the cake batter and tap the cake pan gently to release the air bubbles and it also gets spread evenly.

Bake this cake at 180°C for 30 minutes or till the cake is done.

Do test with a toothpick and it must come clean.

Unmold the cake when completely cooled.
White Chocolate Ganache

Place the chopped chocolate cream and milk in a medium sized sauce pan. Place the sauce on a double boiler , stirring till the chocolate melts. When the chocolate melts, stir it well add the butter, mix it well and allow to stand for 30 minutes or till it thicken a little but still is in pouring consistency ( I placed it in the refrigerator till it thickened a little). 

Pour this into a piping bag and frosted the cake. Let it set completely.

Slice, Enjoy!!

Labels: Chocolate, Bundts, Bundt Bakers, Mayonnaise, White Chocolate, Ganache

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker, our host is Wendy of A Day in the Life The Farm , thank you for this wonderful theme. Check out the flavors from our Celebrating Love Bundts below: 

• Chocolate Brandy Cake by Food Lust People Love
• Chocolate Mayonnaise Bundt With White Chocolate Ganache by Sneha's Recipe
• Death by Chocolate Bundt Cake by Palatable Pastime
• Ferrero Rocher Bundt Cake by Magical Ingredients;
• Full of Love Chocolate Bundt Cake by Making Miracles
• Heart Healthy Chocolate Pumpkin Bundt by A Day in the Life on the Farm
• Here's My Heart Amaretto Bundt by Sweet Sensations
• Love & Chocolate Beet Bundt Cake by Patyco Candybar
• Persian Love Cake, Bundt-Style by Culinary Adventures with Camilla

Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.

Makes 4 - 6 toast
Ingredients
1 Cup Creamed Style Corn
3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix
1 Tablespoon Each Chopped Carrot and Capsicum
1 Green chillies - finely chopped
2 Slices of Cheddar Cheese
½ Cup Milk
Bread Slices as required

Method

In a pan add the milk, Homemade Cream Of Soup Mix / Condensed Soup Mix , mix it well till it is lump free, add the cream style corn. green chilies, carrot and capsicum mix well. Cook it on medium low flame till it thickens, but spreadable, add the cheese and mix it till it melts. Cool, till it comes to room temperature.

Butter the slices of bread 

then spread the creamed corn mix on each slice of bread. Preheat the air fryer for 5 minutes 180°C. 

Place the toast on the air fryer basked and set the timer for 10 - 12 minutes or 

till the toast is slightly browned on top. Remove and serve.

This makes a wonderful breakfast.

Labels: Air Fryer, Multi Cooker Monday, Cream Style Corn ,Bread Slices, Breakfast, Cheese Slice

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients  

Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method

Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 

Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.

Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.

When done serve them and enjoy!! 

Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
Chocolate Chip Strawberry Cake Mix Cookies by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

Indian Style Pink Sauce Pasta#Improv

This is a street style pasta which is saucy/gravy type of pasta and can be spiced according to our taste. This is delicious and uses blended tomatoes. Use grated cheese generously- no cutting/kanjusi in adding cheese. A must try this recipe which is quick and easy.

1 Cup Measurement = 250Ml 

Serves: 2 - as a meal
Ingredients
For Boiling Pasta
2 Cups Penne Pasta 
1½ Tablespoons Salt
2 Tablespoons Oil
6 - 8 Cups Water
For Pink Sauce
2 Tablespoons Oil +1 Tablespoon Butter
4 Cloves Garlic - finely chopped
2 Medium Onions, finely chopped
1 Teaspoon Heaped Red Chilly powder or to your spicy level
5 Medium Red Ripe Tomatoes - pureed
Salt to taste
4 Tablespoons Heaped Tomato Ketchup
½ Cup Sweet Corn - boiled
1 Tablespoon Dried Oregano
1 Teaspoon Level Red Chilly Flakes
2 Tablespoons Butter
¼ Cup Fresh Cream or Malai
Finely Chopped Coriander Leaves
Lots Of Grated Processed Cheese

Method

In a heavy bottom pan, heat water, add salt and oil, bring to a boil, add pasta  and cook for about 80% done. Strain the pasta in a bowl, add some more oil to avoid from sticking. Reserve one cup pasta water, keep aside for further use.

Heat oil and butter another large pan/kadai, add garlic and cook till it releases an aroma. Add onions and cook till translucent. Add tomato puree , mix well, Cover and cook for 10 minutes or till oil surfaces . Add red chilly powder, ketchup, sweet corn, oregano and chilly flakes, mix well. Add pasta and mix well, cover and let it cook till just done/al dente ( it should not be mushy). 

Add butter, 2 tablespoon heaped cheese and fresh cream, mix well, taste for salt then add ( I did not add salt, since butter and cheese already has salt) switch off the flame. 

Garnish with coriander leaves and lot's of processed cheese.

My Notes

Boil the paste only 80%; rest will cook in a sauce
Don’t overcook the pasta in the sauce.
After adding cream, immediately remove from the flame or else it will curdle.

Lables: Pasta & Noodles, Street food, Indian Style, Tomato, Cheese, Spicy, Main course, Vegetarian, Improv Cooking Challenge

Improv Cooking Challenge:February 2021

Tomatoes & Pasta 

• Cameroon Chicken & Tomato Stew with CousCous from Pandemonium Noshery
• Cajun Chicken Fettuccine from Making Miracles
• Southwest Pasta Salad from Palatable Pastime
• Baked Feta Tomato Fettuccine from Cookaholic Wife
• Pasta with Roasted Cherry Tomatoes and Pepper Sauce by Magical Ingredients
• TicTok Feta Cheese and Tomato Pasta from Our Good Life
• Mediterranean Chicken and Orzo from A Day in the Life on the Farm
• Indian Style Pink Sauce Pasta from Sneha's Recipe