How to make Tisryache Kalvan -
The Malwanis like to cook the mussles in this flavourful fashion.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mussels (tisre) (तिस्रे ), Salt (नमक)
Cuisine : Maharashtrian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Honey Garlic Prawns-SK Khazana Lemon Chilli Fish with Kurmura Shrimps Peking Fish in Dill and Tomato Sauce
Tisryache Kalvan Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tisryache Kalvan Recipe
Mussels (tisre) 2 cups
Salt to taste
Lemon juice 1/2 tablespoon
Onions 2 medium
Tamarind 1 lemon sized ball
Oil 4 tablespoons
Cloves 5 cloves
Black peppercorns 5-6
Cinnamon 2 inch stick
Caraway seeds (shahi jeera) 1/2 teaspoon
Coriander seeds 1 teaspoon
Whole dry red chillies 5-6
Dry coconut (khopra) grated 1/4 cup
Coconut scraped 1/2 cup
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Clean and wash the mussels. Apply salt and lemon juice. Keep it aside. Slice one onion and chop the other. Soak the tamarind in the warm water. Squeeze to remove pulp.
Step 2
Dry roast cloves, black peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and grated dry coconut separately. Mix with browned onions. Cool and grind to a fine paste adding a little water. Grind scraped coconut in a mixer and extract coconut milk.
Step 3
Heat one tablespoon oil in a pan and fry the sliced onion till golden brown. Heat the remaining oil in a deep pan, add chopped onion and sauté till light golden brown. Add ginger paste, garlic paste and sauté for half a minute.
Step 4
Add ground masala and sauté on low heat for two to three minutes. Add one cup water and bring the mixture to a boil. Add mussels, salt, turmeric powder and coconut milk. Check the seasoning and cook for five minutes.
Step 5
Garnish with coriander leaves and serve hot, preferably with steamed rice. Serve hot preferably with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
