Hot n Spicy Shrimp (prawn)

Ingredients:

1. Shrimp - 1 lb


2. Onions - 2 medium


3. Ginger-Garlic Paste - 2 tbsp.
   


4. Carrots - 1(cut into thin rounds)
   


5. Celery - 3-4 stems (cut into small pieces)
   


6. Green Chili - 1(chopped)


7. Cumin Seeds - 1 tsp.


8. Red Chili Pwd - 2 tsp.


9. Garam Masala - 1 tsp.


10. Coriander Pwd - 1 tsp.


11. Turmeric pwd - 2 tsp.
    


12. Salt - to taste


13. Lime juice - from 1 lime.


14. Mint - 3-4 leaves


15. Olive oil - 1 tbsp.
    

Method:

• Wash, peel and de-vein shrimp.


• Prepare marinade with lime juice, turmeric pwd, red chili pwd, 1tsp ginger-garlic paste and salt to taste. Add shrimp and marinate for 15-20 mins.
  


• Take oil in a pan/kadhai, add cumin seeds, when they crackle add chopped onions and saute till golden brown.
  


• Add remaining ginger-garlic paste and saute till you get a thick paste.


• Add shrimp, carrot, celery, chopped green chili, turmeric pwd, garam masala, coriander pwd,red chili pwd and salt. Mix well. Cook for 8-10 min or till shrimp is cooked.(Look for a creamy white and orange color for the shrimp)


• Reduce the flame and cover for 2 min. Add mint leaves, turn off the flame and keep covered for a few more min.
  


• Serve hot with rice or chappati.
  

Microwave Dhokla

Ingredients:
Gram Flour(Besan) -1cup
Curd-1cup
Olive oil/vegetable oil-5tbsp
Eno or baking soda-1tsp
Lemon juice-1tsp(optional)
Salt-1tsp
Curry leaves- 4-5
Mustard seeds-1tsp
Grated Coconut-2tbsp
Green chili-2 split
Tamarind Pulp-1tsp
Sugar-2tsp
Water-1/4 cup

Method:

1. Take one cup besan in a bowl and add 1 cup curds to it. Mix well. Add salt and keep aside for sometime. (3-4hrs recommended, however you can use it instantly too)
2. Add lemon juice(optional), eno or soda, 3tbsps of oil to the besan and curds batter and mix well.
3. Pour immediately into a microwave safe dish/bowl(at least 3" deep glass preferred) greased with some oil.
4. Microwave on high covered for 5 minutes. Dhokla is ready.
5. Leave it covered for 5-8minutes. Remove.
6. Alternatively use the traditional method of steaming this batter in a dhokla maker or pressure cooker for 15 minutes. Follow the same method as for idlis.

For tempering/tadka:

1. Heat oil, add mustard seeds, curry leaves and slit green chilies. Pour this tadka over the dhokla.
2. In a separate pan add water, tamarind pulp and sugar. Once boiled remove from flame and pour over dhokla. This gives softness to the dish.
3. Garnish with grated coconut. Cut into 1" sqaures and serve with green chutney.

Zucchini Masala

Total cooking time: 15-20 minutes
Serves 4

Ingredients:
Zucchini- 2 medium
Onion-1 medium
Tomato-1 medium
Coconut(grated)-1/4 cup
Green Chili-1
Ginger Garlic paste-1tbsp
Coriander powder-1tsp
Turmeric-1tsp
Red chili powder-1tsp
Garam Masala-1tsp
Salt-To taste
Olive oil-1tbsp

Method:
Wash, peel and cut zucchini into 1 inch long pieces and boil for 5 minutes. Drain and keep aside.
Chop onion, tomato and green chili and keep aside.
Take a pan or kadhai and add oil and saute onions till golden brown(or leave oil)
Add tomatoes and stir for sometime.
Add coconut and ginger-garlic paste and stir till you get a thick paste.
Add zucchini to this mixture and sprinkle masalas. Add salt.
Pour 1/2 cup to 1 cup water until you get a gravy consistency.
Keep covered on slow flame for 5 minutes.
Remove and serve hot with rice or chappatis.

Garnish with chopped cilantro and grated coconut.