This dish is popular in the costal area of Goa and Karnataka.
One more seafood that is not seen in Chennai and hence had to import from Bangalore. Since they get most of their seafood from Mangalore.
50 Tissreo/ clams
1/2 coconut scrapped
2 tbsp oil ( I use coconut oil for extra flavour)
2 onions ( 1 small and 1 big)
1tsp ginger finely chopped
6- 8 garlic flakes
1/2 TSP turmeric powder
1- 2 TSP chilli powder
2tsp coriander powder
Salt to taste
Corriander leaves for garnishing.
Wash and steam the clams for 10mins.
Take a little oil in a pan sautee the small onion till transulant, add the scrapped coconut and fry till you get the right aroma and the coconut is a little crisp, just before switching off the fire add the jeera and garlic and leave it to cool.
Take another pan add oil and fry the large chopped onion, when slightly brown add ginger and turmeric and sautee for sometime add Corriander powder chilli powder and sautee for some more time. When all the masala has come together add salt and the steam clams. Cover and cook till the masala and clam have blended well.
Take the roasted coconut and dry grind coarsely. Add to the clams.
Garnish with corriander leaves, open and cook for all the water to evaporate.
Sometimes it is nice to go back to basics. And these again are not available in the stores in Chennai. Mangalore stores in Bangalore, is a good place for me to get the leaves.
Get the jackfruit moulds from the store.
For the idly:
Soak 1 cup udad Dal and 3 cups of rice along with 1tbsp of methi/ fenugreek seeds in separate containers for minimum 3 hrs.
Grind the above and mix them together. Leave it to ferment over night.
Next morning add salt to the batter and steam the batter in the jackfruit leaves cup.
Enjoy with chutney and sambar.
The aroma of the jackfruit leaves is something I say!!!
Breadfruit is not available in Chennai. When they are imported from Mangalore,they are made in different varieties. All mangalorean food adornes my breakfast table.
Clean the breadfruit. Apply Turmeric powder, chilli powder and salt to the breadfruit slice. Shallow fry.
Cover the fried breadfruit with beaten egg. Just like my Spanish Omlette recipe.
To know more about breadfruit, please check
My childhood dream when I first tasted the most awesome tender coconut ice cream at naturals, Mumbai. I would wonder how could someone make such delicious lip smacking ice cream. Not sure what took me so long to try my hands with making this absolute beauty.
My recipe, that was just like the Naturals ice cream.
1) 1 tin milk maid or mithaimate
2) 1 tin fresh cream, I use amul fresh cream
3) 1 tin fresh tender coconut pulp
4) 1 tin milk
Blend all the above ingredients in a blender/ mixer and leave it to freeze.
After 5 hrs blend it again in the blender/ mixer. Repeat the process 2-3 times.
Creamy yummy tender coconut ice cream ready to be served.
A foodies paradise. After living in various cities in India and visiting many countries across the globe, As a foodie I experienced some awesome spread of cuisine. The experience was not one that could be found in Mumbai, Bangalore or Delhi. This Street food was par excellence, for a movement I was transported to Singapore.
Most of the food is cooked in front of our eyes, the place is clean and hygienic. Hope it remains so for a longer time.
We definitely need to visit this place 5 times to taste all food. But whatever we had was excellent. Special mention to the kunafa, a Turkish dessert. This was in par or even better than the one I had in Dubai. At Rs. 120 for a portion, it sure was a steal deal. The Malaysia mutton Murtabak was yummy and filling for Rs.200 a plate it was meal for 3. The kebabs were juicy and inexpensive. Lamb doner at the Turkish food place needs a special mention too, it was mild spiced and cooked to perfection.
The GMT ice cream place needs a special mention with their ice cream made of goat milk, mild and yummy.
To all my foodie friends outside Chennai, visit Chennai on a weekend and this place will surely be one place I will take you to.
I could just go on and on. But would definitely recommend people of Chennai to visit this place. If you were planning to visit Singapore for their Street food, don’t bother. Visit Navallur instead. This one is close to the navallur toll gate, Chennai.
Nothing like coming back home from a hard day’s work to a hot kitchen.
Bread dough ready. Veggies pressure cooked.
Bake the buns (pav), sautee the boiled veggies in onion ginger, garlic and homemade tomato puree, with pav bhaji masala and a dollop of butter.
Yummy pav bhaji all homemade ready for a cosy family dinner.