Bell pepper and shrimp stir fry

Serving size : 4
Total preparation time : 10 mins
Cooking time : 10 mins


Ingredients :
For marination :
15 shrimps, headless, washed, and cleaned
1 tspn paprika
1tspn freshly ground black pepper powder
1 tspn salt
1 tspn apple cider vinegar
1 tspn ginger garlic paste

For stir fry :
1.5 tspn olive oil
1 cup sliced green bell pepper
1/2 cup sliced white onion
1 cup tomato puree
4-5 garlic cloves, minced
1/2 tspn ginger paste

For garnish
1 tspn freshly chopped parsley /basil leaves

Method:
Heat oil in a pan on medium heat, Saute the ginger and garlic. Add the onion and saute for 1 min with salt till transparent. Add the tomato puree and cook covered for 5 mins on low heat. Stir at intervals and cook till the mixture is thick and saucy. Now turn the heat to medium - high and add the marinated shrimp. Stir fry for about 2 mins till shrimp are tender. Add the bell peppers and cook on high heat for about 2 mins till the bell peppers are tender and the shrimp are fully cooked. Mix well and turn off the heat. Serve hot as a side garnished with parsley/ basil leaves.

Tip :
You could add cumin powder for extra flavor.
You could skip the parsley and make it indianized adding garam masala or chinese adding soya sauce for alternative flavor.
The mix of onions and bell peppers should be equal to the quantity of the shrimps
Do not overcook the shrimp or it will taste rubbery.

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.

Egg drop masala

Serving size : 4

Total preparation time : 5 mins 

Total cooking time : 30 mins

Ingredients :

2 medium sized onions, finely chopped 

2 large tomatoes, finely chopped 

2 jalapeños or 3 thai green chilies finely chopped

2 inch fresh ginger grated

8 garlic cloves finely chopped

2 tbspn oil 

Salt to taste 

3 tbspn water

1/2 cup coconut milk 

8 whole raw eggs 

1/2 cup fresh coriander leaves chopped 

1.5 tsp cumin seeds

1 tspn Everest garam masala

1/4 tspn black pepper powder

1 tspn coriander powder

1/2 tspn cumin powder

1/2 tspn cinnamon powder

1.5 tbspn paprika powder/ Kashmiri Degi mirch powder 

Method : 

Heat oil in large heavy bottom broad saucepan. Add cumin seeds and let them splatter. Add green chilies and ginger garlic. Once fried, add onions and little salt only for onions. Fry onions till golden brown and add tomatoes. Cook till tender. Add all the spice powders and cook covered on medium heat for 2 mins. Stir and add 3 tbspn water and cook covered on high eat for another 3 minutes till spices are well cooked making sure it doesn't get burnt at the bottom. Add coconut milk and simmer for another 2 minutes. Now on low heat, break the eggs one by one into the spice mix making sure the egg yolks are separated and not on top of each other. Once all eggs are added, sprinkle some salt over the eggs and immediately cover without stirring or disturbing the eggs. Simmer covered for 5 minutes. Top it with coriander leaves and cook covered for another 2 minutes. Take the spoon and carefully try to scoop each and every egg making sure it's not stuck at the bottom,and properly cook,  do not press/ stir but carefully try to separate all the eggs. Once all eggs are cooked, serve hot over steamed rice or with Phulkas.