Marvai / Clams Sukka ( Clams cooked with Indian spices in a coconut-based sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal region of Karnataka state in India. You will not find it anywhere else in the country and you will never see it on the menu of an Indian restaurant abroad!! But people from the costal areas of South Canara would do anything for this dish! Those who have seafood allergies, opt for the chicken version which you can find here. There is also a vegetarian version where black chick peas and ivy gourd is used.

So what exactly is this dish? It is basically clams cooked with Indian spices and freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is not all that hard to cook. Well, my version isn't!;) You all know that I don't like anything that is tedious or has lengthy procedures!! Do try this if you get a chance..

Guess what guys?? Today I am co-hosting Angie's Fiesta Friday #131,with a brand new co-host from down under, the very talented Laura from Feast Wisely. Sounds like a gal who thinks like me! I am sure we will get along like a house on fire!!;) No, No , I promise to mingle and share the love with all of you! For those of you, who don't yet know what Fiesta Friday is yet, it is time to check it out! It is one of the friendliest blogger parties ever! I joined Fiesta when I first started blogging two and something years ago. Over the past two years, I have made several friends at the Fiesta, learnt a lot from all the wonderful bloggers who party there. The best part about Angie's Fiesta is that everyone is so willing to impart whatever they know to you. This place is a blessing to new bloggers.Check out the guidelines here for coming to this party. Link up your posts at Angie's Fiesta and to both the co-hosts!

Now, let us check out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: 20 minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : any size will do  1 lb/ 1/2kg.I used a dozen little neck clams.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper powder : 1/2 tsp
Turmeric powder (haldi): 1 tsp
Garam masala powder:  1/2 tsp
Freshly grated coconut : 1 cup
Salt: as per taste.

Method:

Soak the clams in fresh water to clean the sand off. Clean the clams thoroughly.

Add it to a pot with 1/2 cup water. Cover and bring it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, separate the clam meat from the shell and keep aside. Reserve some of the liquid in which it was cooked.

In the meantime, prepare the masala/sauce.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1/2 cup freshly grated coconut with coriander seeds and cumin seeds to the same pan. Sauté  until it turns light brown. Let it cool down completely.

Once it cools down, grind it with  pepper powder,chili powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. 

Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the clam meat, the reserved liquid  and bring it to a boil. Cover and cook until the clams are tender.

Add the remaining fresh coconut and cook for 2-3 minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

Cooking made easy:

This dish is made even more flavorful by adding couple more clam shells in the sauce while cooking it.

Tip for healthy living:

Obesity is caused by an imbalance between the calories consumed ( food eaten) and the calories spent ( amount of physical activity). Staying fit or healthy  is balancing the amount of food eaten and the amount of daily physical activity undertaken.

Food for thought:

Everything that is done in the world is done with hope. Martin Luther

Please do share your thoughts. Your opinion matters!

Chicken Sukka (South Canara Style Chicken in spicy coconut- based sauce)

Chicken Sukka is a specialty dish of where I come from ; South Kanara region of India. This is the coastal region of Karnataka State. This region has a culture that is very unique to the region. Tulu is the local dialect. This region also has the origin of the Bunt ( Shetty) community, to which celebrities like Ms. World Aishwarya Rai and Bollywood stars like Shilpa Shetty and Sunil Shetty hail from. They also have their very distinctive cuisine. Chicken Sukka is a dish that belongs to their cuisine. In Tulu, they would call the dish " kori aajadina". Another famous dish is Kori rotti, where crisp, dried rice crepes are served with chicken curry. While I never cared for kori rotti, chicken Sukka is something I would die for!! Really, it is that delicious! This dish can also be made using clams, mussels, crabs and for vegetarians, using black chick peas and gherkins. While there are several different versions of chicken Sukka, the essential ingredients are the coarsely ground coconut, all the different spices, curry leaves, red chilli, onion, ginger and garlic.

I personally think it is the coarse coconut mixed with all the spices and the aroma of the curry leaves that gives this dish so much texture and flavor.

There are several different recipes and methods to make the Chicken Sukka. The one I am sharing with you today is what I have found to be the easiest and one of the tastiest!

Servings: 4-6

Ingredients:

Chicken thighs: 2 lbs/ 1 kg.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 2 medium
Tomato : 1 large
Curry leaves : a handful
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 2 tbsp
Cumin seeds (jeera): 2 tbsp
Black pepper powder : 1 + 1/2 tsp
Turmeric powder (haldi): 1 + 1 tsp
Garam masala powder:  1 tsp
Freshly grated coconut : 2 cups
Salt: as per taste.

Method:

Clean the chicken. Marinate it with salt, lemon juice and black pepper powder. Cover and place it aside ( preferably in the refrigerator for at least 30 mins.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1 cup freshly grated coconut,coriander seeds and cumin seeds to the same pan. Sauté  until i turns light brown. Let it cool down completely. Once it cools down, grind it with  pepper powder,chilli powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the marinated chicken and mix well. Add one cup water and bring it to a boil. Cover and cook until the chicken is cooked thoroughly ( around 20 minutes).

When the chicken is cooked, add the remaining fresh coconut and cook for 5 more minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

I am bringing this delicious  dish to all my friends at Throwback Thursday#37, Fiesta Friday#118  and Saucy Saturdays#43! Angie's Fiesta Friday co-hosts this week are Kaila @ GF Life 24/7 and Laurena @ Life Diet Health

Cooking made easy:

You can cut the cooking time of the above dish by half if you make it in a pressure cooker. Once you add the chicken in with 1/2-1 cup water, let it come to a boil, cover the lid of the cooker, add the weight/whistle. Cook on medium flame until you hear two whistles. Turn off the flame. Wait for the pressure to be completely released before opening the lid. Add the freshly grated coconut and cook for 5 mins.
Garnish with toasted curry leaves!

Another way to make this dish faster is by using chicken breast instead of thighs. You can cook it in a sauté pan or kadai and the chicken will be cooked in under 15 minutes!

Tip for healthy living:

Always make sure that you marinate the chicken and let it sit in the fridge in a covered container as opposed to on your counter-top. You might think that you are going to cook it right away, but it might take you sometimes longer than you thought. Raw meat can go bad very quickly in hot temperature. It is much safer to leave it in the refrigerator.

Food for thought:

If you wish to reach the highest, begin at the lowest. Publilius Syrus

Cauliflower Sukka( Cauliflower cooked with spices and coconut); Meatless Monday

I love cauliflower in any form. I could eat it roasted, steamed, broiled, grilled, stir-fried, curried.. You name it, I like it! I am always looking for news innovative ways to cook it. You would already have seen cauliflower mussalum and cauliflower pepper fry. Here is another dish that is easy to make and came out very nice. This dish was inspired by  who posted a recipe called broccoli sukka on KCCB, a foodie group that I am a member of in Facebook. I found the recipe interesting. However I could not imagine using the broccoli for that purpose as my kids and I like broccoli best steamed or stir-fried. We don't like it over-cooked. So, the closest vegetable that I thought would suit this recipe was cauliflower. I tried it and liked it. It is very simple and easy to make without too many spices. Perfect for a week night dinner.

Servings: 3-4

Ingredients:

Cauliflower : one small head
Oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Jeera ( cumin seeds): 1/2 tsp
Onion: 1 medium, chopped fine
Ginger garlic paste: 1 tsp
Tomato: 1 medium, chopped.
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp( can adjust according to individual taste)
Asofoetida ( hing):a pinch if using the powder, 1/4 tsp if using the solution.
Freshly grated coconut: 2 tbsp
Salt: to taste

Method:

Boil  4-5 cups of water with a pinch of salt. Turn off the stove .

Separate the cauliflower florets, wash them and add them to the pot with warm water.Keep it in warm water for 5 mins. Then drain and keep aside.

Heat oil in a sauté pan/kadai. Add mustard seeds. Once the mustard seeds splutter, add cumin seeds and curry leaves.

Add the ginger garlic paste and onions and sauté until the onions turn slightly golden brown.

Now add haldi powder, chilli powder, tomatoes, hing and sauté for a few minutes until the tomatoes are cooked.

Add the cauliflower florets, 1/2 cup of water & salt. Cover and cook until the cauliflower has reached the desired tenderness. 

Add freshly grated coconut and mix well.Cook for a minute.

Serve hot with rice, roti or bread.

Enjoy.

Cooking made easy:

This recipe can also be cooked using other vegetables like broccoli, cabbage, turnip , radish etc.

Tip for healthy living:

While cruciferous vegetables can be gassy, they are also very healthy. 

Food for thought:

Life is not a problem to be solved,but a reality to be experienced. Soren Kiekegaard