Sizzling Shrimp with Fenugreek Leaves

RECIPE: Sizzling Shrimp with Fenugreek Leaves
Ingredients
1 Tbsp olive oil
1/2 Onion, finely sliced
5-6 Curry leaves, fresh or dry
1 tsp Onion seeds
1 -2 dry red chillies, broken to piecces
2 lbs large shrimp, with tail on
1 large piee Ginger, Julliened (cut into thin strips)
Sea salt to taste
1 Tbsp dry Kasoori methi (Fenugreek leaves)
1 lemon, juiced
handful of coriander, chopped


Method

1. Heat the oil in a wok and add the julliened ginger. Saute for a minute or till it turns light brown and has released all its flavor.
2. Add sliced onions, curry leaves and onion seeds to it. Stir fry for a 4-5 minutes.
3. Add the chilli pieces, shrimp and fry till they turn light pink. Do not overcook. They should cook in about 5 minutes.
4. Finally add the the kasoori methi, lemon juice and coriander leaves. Toss it well and serve with bread.

Step-by-step process,

Fenugreek leaves, Curry leaves and Onion seeds

Heat the oil in a wok and add the julliened ginger. Saute for a minute or till it turns light brown and has released all its flavor.

Add sliced onions, curry leaves and onion seeds to it. Stir fry for a 4-5 minutes.

Onion Seeds

Add the chilli pieces, shrimp and fry till they turn light pink. Do not overcook. They should cook in about 5 minutes.

Finally add the the kasoori methi, lemon juice and coriander leaves. Toss it well and serve with bread.

Enjoy making it, it is super quick and yummalicious!!!

Garlic Mushroom Toss with Spring Onions

In my house Mushrooms were called poor man's non-veg. They have a distinct texture and flavor to them and is definately an acquired taste. I think people have a love-hate relationship with them :) I personally love them in any shape and form so lets begin with this delicious dish.

RECIPE: Garlic Mushroom Toss with Spring Onions
Ingredients
2 lbs White Mushrooms
4-5 Tbsp Olive oil, good quality
5 Garlic cloves, finely chopped
1 Lime, juiced
salt and pepper to taste
1 tsp Paprika
1 tsp Red pepper flakes
2-3 stalks Green onions
handful of fresh flat-leaf Parsley, chopped
handful of fresh Coriannder, chopped


Method

1. Wash the Mushrooms with plenty of water and make sure to get all the grit off them or you will feel the crunch later. Trim off the stalks close to the caps.
2. Heat the oil in a wok and add garlic to it. Cook for a few minutes till lightly browned.
3. Add Mushrooms and saute over high heat till all the oil is absorbed by the mushrooms. Turn down the heat and let them sweat a little. They will release plenty of moisture in the next few minutes.
4. Increase the heat again and let most of the moisture evapotrate. One they are fairly dry add the lime juice, salt and pepper, paprika and red pepper flakes.
5. Stir in the green onions and stir well. Lastly add the chopped herbs and serve steaming hot with a crusty bread.

Step-by-step process,

Wash the Mushrooms with plenty of water and make sure to get all the grit off them or you will feel the crunch later. Trim off the stalks close to the caps.

Heat the oil in a wok and add garlic to it. Cook for a few minutes till lightly browned.

Add Mushrooms and saute over high heat till all the oil is absorbed by the mushrooms. Turn down the heat and let them sweat a little. They will release plenty of moisture in the next few minutes.

Increase the heat again and let most of the moisture evapotrate. One they are fairly dry add the lime juice, salt and pepper, paprika and red pepper flakes. I like my food to be a little hot. FACT: Lime juice actually stop the cooking and adds a gloss to the mushrooms.

Stir in the green onions and stir well. Lastly add the chopped herbs and serve steaming hot with a crusty bread.

Enjoy!! I can't wait to get a bite of it.