Rich but Subtly flavoured Grilled Prawns- marinated in white wine, cashew and cream

Prawn marinade:
For 16 prawns
a pinch of ajwain+ 1 tbsp hung yogurt+ 1 tsp green chilly paste + 1 tbsp cashew powder+ salt+ 1 tbsp white wine + 1 tsp oil+ grated cheese + 1 tbsp cream. Mix the Marinade and rub all over prwans. Leave for 15 minutes. If you wish you add some chopped coriander leaves. But thats optional.

Heat a non-stick pan and grill the prawns till done. Or you can barbeque the prawns.

Serve and enjoy the delicate flavours. This is a favourite with me. More than a starter I like to have it as a main course along with some good breads and soup/salad maybe.

Thai Prawns with Lemon Grass

I have been craving spicy foods. That part about these few months wasn't a myth. I usually love simple continental fare but these days its mostly Indian and Thai. Now that I am over my meat and fish aversion I can cook them again. I was thinking of what to do with the prawns I had brought and I rembered the Thai curry paste lying in the cupboard. I usually have a stalk or two of lemon grass in my freezer. They are absent from the shelves most days in the supermarket so when I do find them, I buy in bulk. They freeze really well and last for 2-3 months easily.

Thai Prawns with Lemon Grass

You will need enough prawns for two people. Never purchase prawns that are curled up. They are not fresh.

Red Thai Curry Paste, about 1/2 tbsp for 12 prawns.

1/2 tsp Fish Sauce

1 tsp Soy Sauce

Fresh garlic, ginger, coriander and lemon grass

Salt, Red chilly powder/ flakes as per taste

Lemon juice and Lemon rind

Marinade the prawns for 15 minutes in a few drops of lemon juice, soy sauce and fish sauce.

Heat 1 tsp sesame oil or vegetable oil. Add thinly sliced fresh ginger, garlic and lemon grass.

Saute for 2 minutes. Add red thai curry paste. Cook for a minute. Add the plump pink prawns, red chilly. Cook for 7-8 minutes till prawns are done. Squeeze a few drops of lemon juice on top. Grate rind of half a lemon on top. Sprinkle chopped coriander leaves. Serve.

MOMOS!

Momos- Perhaps among the most popular street foods in India. A long lane in a Delhi marketplace seems incomplete unless it is dotted with a Momowalla selling these delicacies...at astonishingly low prices I might add, probably another reason why they got this popular.

Its amazing how good something so simple to make can taste. Be it fried or steamed. And its healthy too.

Recipe:

Make a soft (but firm) dough using maida (white flour) and a pinch of salt. Knead dough till it springs backs when pressed. Dont over knead. Keep aside for half hour wrapped in a cling film.

Filling:

Mix 1 small cup raw chicken mince with 1/4 cup chopped spring onions, 2 tsp finely chopped ginger, 4 tsp finely chopped garlic, 3 tbsp finely chopped coriander leaves, 1/4 cup grated carrots, 4 tsp soy sauce, 2tsp fish sauce, and black pepper and salt to taste. I find adding about 2-3 meduim sized prawns, finely chopped to this mixture takes up the taste by several notches.

If making Sea Food Momo: Keeping the rest of the quantities same, reduce soy sauce to 4tsp and garlic to 3 tsp. Sea food reqires less salt and there is salt in soy sauce and fish sauce so be careful while adding salt.

Vegetarian momo: Use a medley of grated carrots, finely chopped cabbage, roughly chopped peas, sweet corn, spring onions, cauliflower any veggie you like basically, specially root vegetables like potatoes, even radish if you like it . Add to a cup of veggies, 3tsp soy sauce, 1tsp finely chopped ginger, 2 and 1/2tsp garlic, finely chopped coriander, salt and pepper to taste.

Serve with the following sauce: Its simple to make and will stay in fridge for a week. Tastes great with momos

Heat a tsp of vegetable oil in a small pan. Fry 5 tbsp of finely chopped garlic, and 2 tsp of finely chopped green chillies. After 1 minute, add 1/2 cup vinegar, 2 tbsp sugar and let boil till vinegar reduces a little- say, 5-6 minutes. Add 1 tbsp soy sauce, tiny pinch of salt and red chilly paste. Stir. Take off Heat. Let cool completely before serving.

To make the red chilly paste simply soak dry red chillies for half hour in warm water and grind to a paste.