Clams with Dill

4 pounds fresh clams or cockles, preferably a mixture of several varieties
1/4 cup olive oil
1 cup diced yellow onions (1/4” dice)
Freshly ground black pepper
1 cup thinly sliced green onions
1/4 cup minced dill
1 cup white wine
Wedges of lemon

Wash the shellfish to remove any sand or dirt; discard any that will not close or have broken shells.

Using a pot that has a lid and is large enough to hold all the clams, sauté the yellow onion in olive oil until the onions soften and start to turn golden. Add the clams, freshly ground black pepper, green onions, dill, and wine, and stir to evenly distribute the ingredients, being careful not to break the clam shells. Bring the wine to a boil, cover, turn down the heat to medium, and cook just until the clams open.

Serve the clams with the broth, wedges of lemon, and plenty of crusty bread.

Fish Fry

1 tbs Ginger

5 tbs Shaan Fish Masala

1 Big Fish-Pomfret // Pompano

Put 3-4 Slit on Fish;. Give Slant cut to plan of fish, so that pockets formed.

Stuff the slit and pockets with masala.

Store for 30 min in cool place.

Deep fry in hot oil at 375F.

Cook 1st side for 3 minutes.

Flip and Cook 2nd side for 2 minutes for well-done fish.

Serve hot with cabbage salad.

Prawns Ambat

1 cup prawns/shrimps
1/2 cup fresh/frozen coconut
1 tsp black pepper powder
1/2 cup onion
2 red chillies
4 green chili
1 tea spn coriander seeds
2 pieces dried kokum
Oil
Salt

Method:
Heat oil and fry coriander seeds. Grind with coconut, kokum, 2 green chilli and red chillies to a very smooth paste.
Heat coconut oil and fry chopped onions till they turn slightly brownish. Add prawns/shrimps and fry for some time(till the prawns become white in color, this enhances the taste of the curry).
Add the ground masala, green chili(slitted). Add salt and sufficient water. Cook till completely done.

Note:Never mix kokum & tamrind in curry

Tomato Upma

• Semolina – 1 Cup (100ml Cup)
• Water – 2.5 Cups (100ml Cup)
• Tomatoes – 250gms
• Onion – 1
• Green Chilies – 4 Or 6
• Ginger – Small Piece
• Curry Leaves – Few
• Black Gram – 2tsps
• Fenugreek Seeds – 3 Seeds
• Mustard Seeds – 1tsp
• Cumin Seeds – 1/2tsp
• Turmeric Powder – 1/8tsp
• Salt to Taste
• Ghee – 1tsp
• Oil – 9tsps
• Cashew Nuts – 1 1/2tbsps

Preparations:

Wash and clean tomatoes. Chop the tomatoes and keep them aside. Peel the onion and chop it finely. Wash, clean and make a coarse paste of green chilies and ginger. Chop curry leaves and keep them aside.

Method:

Heat a pan and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil and add the fenugreek seeds and black gram. When the seeds change color then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves and coarsely ground chili-ginger paste. Add turmeric powder and mix well. Now add chopped onions and fry till they become transparent. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft. Mash the mixture with the spoon and add water. Add remaining salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well. By now the mixture will be a watery mixture. Cover and cook for few minutes. Open the lid and mix once again. Add some fried cashew nuts and mix. Transfer this tasty Tomato Upma to individual plates and serve garnished with the remaining fried cashew nuts.

Ref : http://www.gayatrivantillu.com/recipes-2/breakfast/tomatoupma