Clams with Onions and Coconut

I have made these clams for more than a decade. I have been eating them even longer. We affectionately call them Neera's tisrya or clams. She helped my Mum in the kitchen. Her family recipe was so beloved that they graced our table every month. 

Bombay clams are tiny tiny crustaceans, yielding a bare nugget, albeit a tasty one. By contrast, the ones we get in the US are big and meaty. Draped with sauteed onions, fresh coconut and a raft of spices, they become flavorful, slightly chewy and above all very popular.

CLAMS WITH ONIONS AND COCONUT

Serves 4

20-30 Clams ( I used Quahogs)

2 large Onions

3-4 tablespoons Canola Oil

1/2 teaspoon Turmeric

1/2-1 teaspoon Chile Powder

1/2 teaspoon Garam Masala

1 teaspoon Sambhar Masala

1/2 cup grated fresh Coconut

1/2 teaspoon Kosher Salt

1/4 cup chopped Cilantro

Bring 4-6 cups of water to boil.

Add clams to water. Once they open up, strain the clams.

Twist off and discard the shell without the meat. 

Place shells with meat in a colander.

Rinse clams in cold water to get rid of all grit.

Slice onions thinly. 

Heat oil in a large saucepan. 

When it shimmers, add onions and saute till soft and translucent. 

Drop clams into saucepan. 

Sprinkle turmeric, chile powder, garam masala, sambhar masala, salt and coconut over clams. 

Stir gently to coat clams with spices. You do not want to dislodge clams in shells.

Add 1/4 cup water to pan, cover and cook over medium flame for 5 minutes. 

Sprinkle cilantro over clams and serve.

We all just clam up and eat! Neera's family recipe is forever my treasure.

Hara Chicken

There is a restaurant in Houston which shall remain nameless, that makes a divine green or hara chicken. Which my dear friend Madeleine brings whenever she meets us. Always under protest, as the owner has a  disagreeable reputation. To alleviate her reluctance to deal with him, I try my hand at recreating this chicken. 

The green comes from a blend of cilantro, green chiles, ginger, garlic, fennel and coriander seeds. Whisked yogurt adds sauciness. Boneless skinless chicken thighs outweigh chicken breasts any day. Simmered for a short bit, the chicken resembles the original for the most part. I leave out the onslaught of sliced green chiles!

A heap of garam kulchas are the perfect foil for the chicken.

HARA CHICKEN

Serves 2-4

1 pound boneless skinless Chicken Thighs

1 bunch Cilantro

3-4 Green Chiles

2 heaping tablespoons Ginger Garlic Paste

1 teaspoon Fennel seeds

1 teaspoon Coriander seeds

2 tablespoons Canola Oil

1/3 cup Yogurt

1/2 teaspoon Kosher Salt

Trim all fat from chicken. Cut chicken into bite size pieces.

Blend cilantro, green chiles, ginger garlic paste, fennel and coriander seeds with a little water till you have a smooth paste.

Heat oil in a saucepan.

Scrape paste into oil and saute for 30 seconds.

Add whisked yogurt to the paste. Mix well so yogurt incorporates into the masala. Let it come to a simmer. 

Toss chicken into the pan. 

Season with salt. 

Simmer chicken for 20-30 minutes till cooked and you have a fairly thick sauce. Add more water if you need. The chicken gives off plenty or liquid as it cooks.

Serve hot with naan or rice.

I tell Madeleine that she doesn't have to make that dreaded trip to the nameless restaurant any more. No more rude repartee with the owner.  We are free to cook this anytime we want!

Garlic and Herb Sun Bread

I know how to say thank you with food! So when Rosa gets my mail, waters my plants and looks after the house while I'm away, the impetus to make somethings delicious for her simmers impatiently. 

The picture of King Arthur Baking sun bread in their catalog is temptation in bronze. I can only aspire to make mine look that way! Nevertheless I try.

All purpose and pizza flour, yeast, milk, oil, egg, butter and salt come together so easily in a stand mixer. The dough is soft and smooth. A short rise lets it double in size. Divided in half, I roll the dough into two twelve inch rounds. I am amazed at the elasticity of the dough. One round is spread with cream cheese mixed with garlic and parsley. The other goes on top. Here comes the tricky part. The center is covered with a four inch round. I use a pizza cutter to make 16 cuts from the round to the edge. Each portion is then twisted into a spiral. Baked in a hot oven, the  spiral turns a stunning golden color. This creation is marched off to Rosa's. I hope her generosity is evenly  matched by my  baking skills!

GARLIC AND HERB SUN BREAD

Adapted from King Arthur Baking

Serves 8-10 

2 cups AP Flour

1 Cup OO Pizza Flour (Or more AP Flour)

1 Egg

1/2 cup Milk

1/4 cup Water

3 tablespoons room temperature Butter

2 teaspoons instant Yeast

2 teaspoons Kosher Salt

Filling

4 oz Cream Cheese, at room temperature

2 tablespoons minced Parsley

1 teaspoon Garlic Powder

Pinch of Kosher Salt

Thyme Leaves

Parmesan Cheese

Make the dough in a stand mixer with a dough hook. 

Put flours, salt, yeast and butter in the bowl. 

Whisk egg in a bowl. Add all but 1 tablespoon of egg into the bowl. Save the tablespoon for the egg wash.

Heat milk and water till lukewarm and add to the bowl. 

Start the mixer and let it go till you have a smooth dough. 

Remove the dough hook. 

Drizzle a teaspoon of Olive oil around the bowl. Roll the roll so it is coated with oil. Cover and let the dough rise in a warm place for 1-2 hours until it is doubled in size. 

Make the filling by mixing cream cheese, garlic, parsley and salt till smooth. 

Divide the risen dough in half. 

Roll each half into a 12" circle. 

Place one circle on a 13"x 18"parchment lined baking sheet. It is a large circle. and needs room to rise.

Smear the cream cheese all over one circle. Leave a 1/2" edge. 

Add a teaspoon of water to the saved egg. Whisk well. 

Use a brush to daub egg wash on the edge of the circle. 

Place the second circle over the first and gently press to seal. 

Place a 4" cookie cutter in the center of the circle. 

Use a pizza cutter to make 16 equal strips from the edge of the cookie cutter to the edge of the circle. Start by making 4 quarters. Divide each quarter in half, and that half into half again. You will end up with 16 sections. 

Pull on one section lightly, twisting the section 3 or 4 times. Press the end onto the parchment to keep it in place. Repeat with all the sections. 

Cover dough and let it rise for 1 hour. 

Heat the oven to 400F/200C.

Brush the risen dough with remaining egg wash. 

Dust the dough with thyme leaves and parmesan cheese. 

Bake for 20-25 minutes till golden brown. 

Cool slightly and serve warm.

The sun bread sits in its warm cocoon as I walk it over to Rosa's. I drop it off with the hope that they will relish it as much as I have enjoyed making it.