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.

MUGHLAI PARATHA

Taking another step towards the world of super easy lunches I would like to share this recipe. As a kid one of my favorite favorite lunch box items though i have added my own touch to this age old recipe. Decent Health-meter rating too.

Knead dough using 1 cup maida (white flour) and 1cup atta (wheat flour), pinch of salt, 2 tbsp oil and for a cupful of flour 1.5 tsps of kalonji (onion seeds). I added kalonji as an afterthought and parathas turned out better. But its optional.

Make a largish chapati, not too thin, like you would a paratha. Spread it on a heated gridle or tawa. After 2 minutes turn it over. On both sides apply some oil.

Beat about 6 eggs. Add to it chopped green chillies, chopped onions, chopped coriander and salt to taste.

I also added a little grated ginger to the egg mix. Gave it great flavour. I had a quarter of cabbage lying in the fridge which I chopped up and kept aside.

On the side of the paratha you oiled pour the egg mixture taking care that it doesnt flow out into the pan and stays on the paratha. A little might find its way out but dnt worry about it.

Sprinkle chopped veggies if you want. You can add grated carrot, some shelled peas, sweet corn kernels... Hell! Add peanuts if you love them! Or Cheddar Cheese...Yumm. You can even add salami or boiled chicken pieces. Explore and get creative.

Let the egg mixture cook for a minute or two. Then fold over the chapati as shown. One fold followed by another.

This will seal the egg mxiture inside. Let cook for about 6-7 minutes on the medium flame. Add a tad more oil if necessary.

Serve with mint/coriander chutney. I like to eat this with good old tomato Ketchup, just like in school.

You can slice this in bite size pieces and have a good starter.