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TISRYA MASALA
A flavorful and comforting gravy of clams cooked in onion-tomato masala

Ingredients

25-30 clams (tisrya)
4 tbsps oil
½ tbsp coriander seeds
1 tsp cumin seeds
2 large onions, chopped
2 large tomatoes, chopped
Salt to taste
3 tsps red chilli powder
½ tsp turmeric powder
2 tbsps crushed ginger-garlic-green chillies
¼ tsp coriander powder
½ tsp cumin powder
15-20 curry leaves
3-4 kokum petals
¾ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
Lemon slices for garnish
Fresh coriander sprig for garnsh
Onion wedges to serve
Neer dosa to serve

Method

1. Place the clams in a bowl of water for 15-20 minutes or till the dirt is removed.
2. Drain the clams and add into a deep pan. Add ¾ cup water and cook for 10-15 minutes or till the clams open up.
3. Place a muslin cloth over a strainer and add the clams mixture into it. Reserve the strained clams water.
4. Take each clam, push the meat from one shell half to the other where the meat is attached. Discard the empty shell and clean the point where the shell is attached from. (Note- the clams that have not opened up, open them using a knife and follow the same process of cleaning)
5. Heat 2 tbsps oil in a kadai. Add coriander seeds and cumin seeds and let them change colour. Add onions and mix well. Cook till it turns translucent.
6. Add tomatoes and salt and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
7. Add 1½ tsps red chilli powder and ¼ tsp turmeric powder and mix well. Cook for 1-2 minutes. Switch the heat off and allow to cool.
8. Transfer the onion-tomato masala in a mixer jar. Add ½ cup of the reserved clams water and grind well. Add ¼ cup of the clams water again and blend to a fine paste.
9. To make the gravy, heat remaning oil in a kadai. Add crushed ginger-garlic-green chillies and sauté till golden brown.
10. Add the ground masala and mix well. Add remaining reserved clams water and mix well.
11. Add red chilli powder, turmeric powder, coriander powder and cumin powder and mix well. Cover and cook for 3-4 minutes.
12. Add curry leaves, kokum petals, garam masala powder and salt and mix well.
13. Add the clams, mix, cover and cook for 2-3 minutes.
14. Add coriander leaves, mix and switch the heat off.
15. Garnish with lemon slices and coriander sprig. Serve hot with onion wedges and neer dosa.

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