Butter garlic Masala Shrimp

Serving size : 3-4
Total preparation time : 10 mins
Cooking time : 8 mins

Ingredients :
12 headless and cleaned shrimps
1 tspn paprika
1/8 tspn turmeric
1/2 tspn cumin powder
1/2 tspn coriander powder
1 tspn lime juice
1 tbspn butter
1 tspn garlic paste
Salt to taste.

Method:
Marinate the shrimp with the lime juice, spices and salt for about 20 mins under refrigeration.
Grease a foil on a baking sheet and preheat the oven at 350*F. Arrange the marinated shrimp on the tray over the foil. Sprinkle some butter over it and bake for 5-6 minutes. Once cooked serve hot with lemon wedges.

Tips :
You could also pan sear these shrimps on a non stick pan on medium heat with butter instead of using the oven
Make sure the coat of the spices is thick enough and doesn't drip.
You could also use ghee/clarified butter/oil instead of unsalted butter.

Goan style Pomfret rava Fry

Serving size :2
Total Preparation time :20 mins
Cooking time : 8-10 mins

Ingredients :

4 pieces of pomfret,washed, and cleaned
1/2 tsp turmeric powder
1 tsp chili powder
1/4 tsp black pepper powder
1tspn tamarind pulp
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the Pomfret pieces in the spices, tamrind pulp and salt for set aside for 10 mins.
Heat oil in a skillet on medium heat. Roll the fish pieces over the semolina on a plate making sure the fish is well coated. Place the pieces one by one on the heated pan. Fry the pieces evenly on all four side by turning with the help of tongs. Sprinkle some more oil while turning. Cook on medium- high heat till outside layer is crispy and golden brown for about 6-8mins. Do not burn. Once done, remove these pieces carefully on a serving plate and serve with freshly sliced onion rings and lemon wedges.

Tip :
You could add garam masala, cumin and coriander powder to the spices and use lime juice instead of tamarind pulp.Tamarind pulp adds a different flavor compared to lime juice.
Other variations of marinating the same are using vinegar, paprika for color and garlic paste.

Spicy chicken stuffed Poblano peppers

Serving size : 2-3
Total preparation time : 30 mins
Cooking time : 20 mins

Ingredients :

For the peppers :
2 poblano peppers,washed, desseeded and cut into halves
1 tbspn lime juice
Salt to taste

For the stuffing :
1 cup Boneless chicken pieces
1 tbspn tabasco/ home made hot sauce
1/4 cup finely chopped purple onion
4 cloves garlic minced
2 tbspn grated jack pepper cheese.
1 tbspn cilantro/ coriander leaves for garnish
1 tbspn olive oil

Method :
Marinate the peppers with salt and lime juice and set aside.
Marinate the chicken with pepper sauce for 10 mins.
Heat oil in a pan and sautee the onion and garlic well and set aside. In the same pan fry the chicken pieces until cooked. Now mix the chicken, the onion garlic mixture along with grated jack pepper cheese. Stuff this mix into the marinated peppers. Grease a baking sheet, line these peppers  onto it and bake for 10 mins at 350*F

Best served hot as an appetizer garnished with cilantro leaves and cheese.