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Stuffed clams gravy
Stuffed clams gravy

Before you jump to Stuffed clams gravy recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Consume.

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For those of you who want to begin living a healthier life the tips above can help you do that. Something that you ought to actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to stuffed clams gravy recipe. To make stuffed clams gravy you need 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Stuffed clams gravy:
  1. You need 50 clams
  2. You need 1 cup chickpea flour
  3. Prepare 1 tbsp cumin-coriander seeds powder
  4. Provide 2-3 cups chopped onions
  5. You need 1 cup chopped coriander leaves
  6. Provide 2 tbsp red chilli powder
  7. You need 1 tsp turmeric powder
  8. Use 1 cup dry grated coconut
  9. Prepare 2 tbsp farsan
  10. You need 1/2 cup chopped tomatoes
  11. Provide 1 tbsp ginger garlic paste
  12. Provide as needed Oil
  13. Provide 1 tsp garam masala
  14. Provide as needed Water
  15. Prepare to taste Salt
Instructions to make Stuffed clams gravy:
  1. Clean the clams thoroughly. In a vessel, add the clams & water as much as is sufficient for the clams to be fully covered. Let the water boil for 5-10 minutes. This process will help the clams open up. Remove from flame and let the clams cool. Do not discard the stock formed after boiling the clams, as we will be using it for gravy.
  2. Once they cool down and open up, take the flesh in one part of the shell and cut off the other part. Do not discard the empty shell as we will be stuffing and adding them to our gravy.
  3. For making the stuffing, mix 1 cup chickpea flour, 1/2 tbsp cumin-coriander seeds powder, 1 cup chopped onions, 2 tbsp chopped coriander leaves, 1 tbsp red chilli powder, salt as per taste, 1/2 tsp turmeric powder and water to make a thick batter.
  4. Fill the stuffing in the empty shells. Keep them aside.
  5. For making the gravy heat 2 tbsp oil in a pan. Add 1 cup chopped onions and let them turn soft and pink. Then add 1 cup dry grated coconut and let it roast nicely. Once done, remove from flame and let it cool.
  6. Once cooled add the roasted onion-coconut mixture to a mixer along with 2 tbsp farsan and 1/2 cup water and blend to form a fine paste. Many a time we find that when we are blending coconut and water the coconut and water doesn't look nicely merged after blending. Adding farsan helps to form a nice merged paste. Keep the blended mixture aside.
  7. Heat 2 tbsp oil in a thick vessel. Add 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 tbsp ginger-garlic paste, 1 tsp cumin-coriander powder, 1 tbsp chopped coriander leaves. Mix well.
  8. Then add the shells that have flesh. Mix gently to avoid the flesh coming out. Do not add the stuffed shells part at this point.
  9. Add the stock, cover and let it boil on a high flame.
  10. Once it starts boiling fully, do a sample check by adding one stuffed shell. Once confirmed that the stuffing is not coming out, add the remaining stuffed shell one by one. Since we are adding these shells at a high boiling point the cooking process starts immediately and this prevents stuffing from coming out.
  11. Add the roasted onion-coconut mixture, 1/2 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp garam masala, salt as per taste and 2 tbsp chopped coriander leaves. Mix gently.
  12. Cover and let it simmer nicely. Remove from flame and serve hot.

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