Tisrya sukka/sukke/Clams sukka a delicious dish which goes well with roti or chapati. .Tisrya/Clams is a very yummy shell fish and can be prepared in number of ways .this is one of my personal fav and a very tasty preparation with coconut and spices .If you are a seafood lover ,you will love this for sure

clams sukka recipe
80 to 100 clams/tisrya before cleaning
1/2 cup fresh scraped coconut
1 1/2 tsp red chilli powder/bottle masala/fish masala
 1  1/2 tsp ginger garlic paste
2 med onions chopped
1 tbsp oil
1 tomato
1/4 tsp haldi/turmeric powder
1/2 tsp garam masala powder
1/2 tsp tamarind or 4 to 5 kokam

  • Wash and clean the clams well and boil it in little water ,the clams will open discard the empty shell we need the one with the flesh/meat.
  • Heat vessel/pan add oil.
  • Once the oil is hot add chopped onions and ginger garlic paste sate well till raw smell goes off
  • Then add chopped tomato and saute till it turns soft .
  • Add the haldi/turmeric powder  red chilli powder/bottle masala/fish masla and garam masala powder.
  • Add salt and freshly scraped coconut .
  • Then add cleaned clams and about  3/4 cup to 1 cup water and cook over medium flame . 
  • Lastly add tamarind pulp or kokam.
  • Garnish with coriander leaves and serve with hand breads/bhakri/chapati or rice.

east indian clams/tisrya/khube
wash the clams atleast  4 to 5 timese in running water ,make sure all the residual of mud if any is washed off.
you can also coarsely grind the scraped coconut and then add.
the clams can also be boiled or just kept in hot water for 15 minutes ,it will open up .

Mawa modak /kesar mava modak or khoya modak is a delicious sweet prepared on occasion of Ganesh Chaturthi. Mawa modak can be prepared easily at home using just few ingredients..How cool is that...
The traditional Ukdiche modak which requires a little skill and practise to get perfect. Its my favourite my mom makes super awesome ukdiche modak..ill share that later in the blog.

khavyache modak
Since making this mawa modak is easy and doesn't require any laborious task I chose to make this and share it in the blog today. You can make these super easy and delicious modak today and offer it to Lord Ganesha.You will just need basic ingredients, modak mould which is easily available in any store this season.
250 gm mawa /khoya/mava /evaporated milk solids.
1/2 cup or less powdered  sugar
1/2 tsp cardamom powder
Few strands of saffron soaked in 1 tbsp warm milk.

  • Heat a non stick pan,add the mawa and roast over low flame for 2 min. 
  • Then add sugar ,cardamom powder and saffron soaked milk and stir continuously to avoid it getting burnt.
  • The mawa will melt and start leaving sides.
  • Switch the flame off and transfer it on a plate .
  • Divide into small balls and shape it into modak using the modak moulds. 
  • Enjoy delicious homemade mawa Kesar modaks

Hara Kheema/Green Kheema/keema masala is one of the most loved dish at my place we love to have this with naan/pav .Green masala adds a very nice flavour to the kheema .To make it more healthy i always add methi or palak/spinach.you get lovely green colour plus its always good to add leafy veg in your diet .So i try  my best to include veggies whenever i make non veg.

Serve this with anything with naan/roti/pav it taste best with anything.I have made this with mutton/goat meat mince you can use beef/chicken as well .
restaurant style hara kheema/hara mutton keema/green beefkheema
500 gm mutton mince
1 bunch spinach
1/2 cup coriander leaves
handfull mint leaves
7 -8 green chillies/as needed
1 inch ginger
 7- 8 garlic
1 tomato chopped 
1 tsp jeera/cumin seeds
5-6 black pepper corns
1/2 cup green peas
1 potato cut in small cubes
2 onions chopped fine
1 tsp garam masala powder
2 bay leaves
curry leaves a sprig
oil 2tbsp or as needed
saltto taste 


  • Wash the kheema /mince well and drain all the water
  • blanch the spinach/palak
  • grind chillies ,palak ,coriander mint ginger garlic jeera and pepper together to a paste adding little water 
  • heat oil in  vessel /pan add curry leaves and bay leaves
  • now add chopped onions and saute till onion turns translucent
  • add chopped tomato and saute for sometimes
  • now add in the ground green paste .
  • saute well for 7 to 8 minutes over medium flame.
  • Add the kheema and saute well for 4 to 5 minutes
  •  add green peas cubed potato and about 1 cup water and cover with lid and cook over med flame.
  • add salt and also water if needed 
  • let it cook till the mince potato and peas  are cooked well
  • once done add garam masala powder
  • serve hot with pav/naan /roti with lemon wedge and some onion rings.

i have used light green chillies which are less spicy if using the darker ones use 4 to 5 or as per your spice level tolerance
this taste best with mutton or beef mince but you can feel free to use chicken mince
i also add methi /fenugreek leaves ,you can either chop them and use or blanch with spinach and use

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