Hariyali Shrimp
Prep Time:
10 minutes plus minimum 10 minutes marination time
Cook Time:
2 minutes on each side
Serves:
4
Ingredients:
- Shrimp (Prawns)-approx 10 ounces (about 15 20/25 grade shrimp) Mint Leaves-handful
- Garlic-5 large cloves Ginger-2 inch piece Green Chilies- to taste Oil -1/2 Tbsp
- Lemon/Lime Juice -1 Tbsp or to taste Black Pepper-1/2 tsp Salt-1/2 tsp or to taste
For garnishing:
Lime wedges and mint leaves
Method:
- Defrost, wash, devein and pat dry Shrimp.
- Add remaining ingredients into a blender or spice grinder and grind to a smooth paste.
- Coat Shrimp with ground mixture and marinate for minimum of 10 minutes in the refrigerator (can marinate up to overnight for added flavor).
- Cooking options: (a) Cook 2 minutes on each side on a hot skillet lightly coated with oil (b) Broil in the oven (2 min each side) by arranging shrimp on a baking tray that is foil lined and lightly coated with oil (c) Grill shrimp on an indoor grill like George Foreman
- Skewer shrimp with bamboo skewers soaked in water for presentation.
- Squeeze fresh lime juice before serving. Serve hot.
Paneer Bhurji
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4
Ingredients:
- Paneer-14 ounce pkg, grated, crumbled or roughly food processed
- Oil- 1 Tbsp
- Cumin Seeds -1/2 tsp
- Onion -1/2 medium, finely chopped
- Turmeric Powder -1/4 tsp
- Ginger -1 tsp, minced
- Garlic -1 tsp, minced
- Tomatoes -2 medium or 1 large, chopped
- Green Chilies -to taste, finely chopped
- Cumin Powder -1/2 tsp
- Red Chili Powder -1/2 tsp
- Chaat Masala -1/2 tsp
- Garam Masala-1/2 tsp
- Coriander Powder- 1 tsp
- Salt-to taste
Method:
- Heat Oil in a medium pan on medium heat.
- Add Cumin Seeds and allow them to sizzle.
- Add Onions, Turmeric Powder, Ginger and Garlic and saute for 1-2 mins until Onions are translucent.
- Add Tomatoes and Green Chilies and cook for 2-3 minutes until Tomatoes are soft.
- Add Cumin Powder, Red Chili Powder, Chaat Masala, Garam Masala, Coriander Powder and Salt. Mix and cook for 1 minute.
- Add crumbled Paneer and mix until Paneer is well coated with the masala.
- Cover and allow the Paneer to heat through (2-3 minutes).
- Garnish with Cilantro and serve hot with roti or chapati.
Carrot Halwa
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
6-8
Ingredients:
- Finely Shredded Carrots: 2 lbs (approx 1 kg)
- Condensed Milk-1 X 14 oz can
- Evaporated Milk -1 X 12 oz can
- Ghee (Clarified Butter) -2 tbsp
- Cashews -1 tbsp
- Pistachio -1 tbsp
- Raisins-1 tbsp
- Cardamom Powder -1/4 tsp, podwered
- Sliced Almonds -1 tbsp
Method:
- Soak the Raisins in some water.
- In a microwave safe, tall bowl, mix the Carrots with Evaporated Milk and the Condensed Milk.
- Mix very well.
- Microwave for 10 minutes.
- Take the bowl out and mix really well.
- Microwave again for another 10 minutes.
- Take the bowl out and mix well again.
- Now mix and it goes in for 5 minutes.
- Take it out and mix well and back in the microwave for 5 minutes.
- Mix again.
- You want to keep cooking till all the moisture has been absorbed by the carrots.
- Powder the Cardamom Seeds and mix it into the Carrot mixture.
- In a little skillet, heat the Ghee (Clarified Butter)
- Add in the Cashews and fry them for just a minute.
- Drain the water out of the Raisins and add just those into the Ghee.
- Fry for just another minute and add everything from the skillet to the Carrot Halwa.
- Mix well and serve hot.
- Garnish with Pistachios and sliced Almonds