The nutritional composition of clams is very rich and diverse. 100g of clam contains 140 mg of Omega-3, 240 mg of Iodine, etc. Adding clams to the menu every week will effectively strengthen health.

Ingredients

1 Kg. Tisreo (Clams)

1 cup fresh coconut

1 Onion, sliced

5 flakes garlic, crushed

1 tbsp. tamarind pulp or 4 to 5 flakes kokum soaked in water

1 tsp. jaggery or sugar (optional)

2 tbsp. oil

½ tsp. Salt or to taste

Roast and grind to a powder

8 Kashmiri chillis

1 tbs. coriander seeds

1 tsp. cumin seeds

1 tsp. mustard seeds

½ tsp. black pwpper

½ tsp. turmeric powder

Method

Immerse the clams in plenty of water to separate the sand and other dirt and wash well in several changes of water to completely remove the sand.  Discard any open or broken clams.  They should be completely closed, which means they are alive and fresh.  Wash the shells well to remove dirt is any.

Place the clams in a vessel, add some water and steam the clams just until the shell opens to facilitate cleaning.  Cool and remove one half of the shell, retaining the shell on the other half and discard the empty shell.  Discard the water used for steaming as it would contain some sand and impurities.

Heat oil in a vessel and add the sliced onion and garlic till light brown.  Then add the powdered masala, add a little water and toss for a minute.  Add the Tisreo with 1 cup of water and ½ tsp. salt, bring to a boil and cook for 3 to 5 minutes. 

Add the fresh coconut and the tamarind pulp and cook further 3 minutes till oil surfaces.  Adjust seasoning.  Serve hot.

Ingredients (This recipe may be used for 2 to 4 cups sprouts)

2 cups Sprouted Matki (Moth beans)

2 cups Sprouted Mong (Green Gram)

2 medium potatoes, chopped finely

1 large tomato, chopped

2 tbsp. red chilli powder (I used Kashmiri lal) Normal chilli powder will make it extra spicy!

1/4 tsp. Asafoetida (Hing)

1/2 tsp. turmeric powder

1 tsp. cumin seeds

1 tsp. mustard seeds

10 curry leaves

3 green chillis

2 medium onions chopped

4 flakes Kokum, wash and soak in 1/4 up water

1 tsp. full garam masala powder

2 tsp. full coriander seeds powder

1 tsp. cumin seeds powder

1 tsp. sugar (optional)

Salt to taste

3 tbsp. oil

To roast and grind to a paste with small ball tamarind

1 medium onion, sliced

8 flakes garlic, peeled 

1 tbsp. poppy seeds ( forgot, would have loved to add)

1″ pc. ginger, cleaned and sliced

3 tbsp. dry coconut

Garnish: Chopped onion, Coriander leaves, Mixed Farsan or Chivda, Lemon, Pav to serve.

Rinse sprouts and boil with sufficient water.  Add the potatoes, 1 tsp. of the chilli powder, 1/2 tsp. turmeric powder, hing and 1 tsp. salt till soft for 30 minutes. In a cooker 3 whistles.  Usually potato bhaji is made separately but I added with the sprouts, eliminating this step. Meanwhile, roast the ingredients for the misal masala and grind to a paste with tamarind and required water.

In a separate vessel, heat the oil, add the mustard seeds, cumin seeds, then curry leaves, chopped onion and green chillismand saute till translucent.  Add salt and sugar and the chopped tomato and cook till tomato turns soft.  Then add the ground masala paste, garam masala, cumin and coriander powder and mix well.  Add the kokum with the water.  Mix and cook till oil surfaces.  Then add the sprouts mixture and add more water if required as the consistency of the gravy should be thin.  Adjust seasoning and simmer 10 minutes till gravy appears red and glossy.
To serve:Take a bowl and add 2 tbsp. farsan, top with the misal.  Garnish with 1 or 2 tbsp. farsan, chopped onion, coriander leaves and serve with pav and lemon.  Optional serve with yogurt and sliced carrot, cucumber and tomatoes.  Enjoy spicy, tangy zanzhanith misal pav!!