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.

Ingredients:

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

1tsp jeera

1/2 TSP turmeric powder

1- 2 TSP chilli powder

2tsp coriander powder

Salt to taste

Corriander leaves for garnishing.

Method:

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.

Method:

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.

Breadfruit fry

Clean the breadfruit. Apply Turmeric powder, chilli powder and salt to the breadfruit slice. Shallow fry.

Breadfruit Omlette.

Cover the fried breadfruit with beaten egg. Just like my Spanish Omlette recipe.

To know more about breadfruit, please check

https://en.m.wikipedia.org/wiki/Breadfruit

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.

Ingredients:

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

Method:

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.

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.