Spinach Soup with Baguette

The inspiration for this soup came from a curry called Tambli which my mother in law makes. It is a could curry and is traditionally served with hot steaming rice. This soup is similar to it but different in technique and texture.

(Serves: 2)

Ingredients
6oz. spinach leaves
2 tsp. oil
1 pinch asafetida (optional)
½ tsp. cumin powder
¼ cup yogurt
2 tbsp. grated coconut
1 red chili
2 pinches salt
½ cup water
4 slices of baguette
2 tsp. butter
1 clove garlic
1 pinch cumin powder

Method
Heat oil in a pan. Add asafetida. When aroma comes add cumin powder. Add spinach. Cook on medium heat while stirring for two minutes. Remove from stove and let cool.
Put it in a blender with yogurt, coconut, red chili, salt and water. Blend till it forms a fine paste. Let cool.
Heat butter in a pan and toast baguette slices till golden brown on both sides. Rub garlic clove on it. Sprinkle cumin powder and serve with room temperature or chilled soup.

Tips:
Never overcook spinach. If you cook it for long the color becomes dark green and the soup does not look very appetizing.
Cumin powder can be made by toasting cumin seeds and grinding them in the spice mill or coffee grinder. Remember to always keep a different coffee grinder for grinding spices, other wise you coffee will taste really bad :)
If you do not eat hot food, cut chili in half and remove seeds before blending. If you do not have access to red chili, use chili powder, cayenne pepper or paprika.
The coconut used in this soup is frozen unsweetened coconut. You can find it in the frozen section of Indian, Chinese or Thai grocery store. You can also add 2 tablespoons of coconut milk instead of the frozen coconut.
Asafetida is a pungent spice, used in many Indian dishes. I particularly like it with spinach. It is available in all Indian grocery stores.

Indian Style Sushi

1. I had written this recipe for an Indian News paper. The ingredients of sushi are very different from Indian ingredients. I have noticed that sushi does not appeal to many Indians. So this recipe is a very Indianised version of sushi.
   (Makes: 8,10 sushi)
   
   Ingredients
   Sushi Rice:
   1 cup sushi rice
   1 cup water
   2 tbsp. lime juice
   1/2 tsp. salt
   1/4 tsp. sugar
   Filling:
   1 cucumber
   1 carrot
   4 tsp. lime juice
   1/4 tsp. salt
   1/4 tsp. chili powder
   1/4 tsp. cumin powder
   1 tsp. ginger (minced)
   Garnish:
   2 ,3 tbsp. sesame seeds
   wasabi paste
   
   Method
   Sushi Rice:
   · In a bowl mix lime juice, salt, sugar and stir till the sugar is dissolved. Keep aside.
   · Wash rice till the water runs clear.
   · In a pan add water, rice and let stand for 30 minutes.
   · Bring it to boil and then reduce the heat to low.
   · Cover the pan and let the rice cook on low heat for 15 minutes.
   · Let stand for 15 more minutes.
   · Fluff the rice and mix the liquid mixture and rice with a wooden spatula.
   Filling:
   · Peel the cucumber; cut it in half lengthwise. Remove the seeds. Cut it in long thin slices (about half centimeter by 2 inch).
   · Peel the carrot and cut it in the same size as the cucumber.
   · Mix the lime juice, salt, chili powder, cumin powder, ginger in a bowl and add it to the cut cucumber and carrot. Let it sit for 10, 15 minutes.
   Garnish:
   · Roast sesame seeds till fragrant and keep aside.
   To Assemble:
   · You can use a sushi press or a rectangular pan.
   · Put a plastic wrap in the bottom of the sushi press or any pan you are using. Put some rice on it and push it a little so it forms a layer, taking care not to mash the rice. The thickness of the rice should be about 1/4 inches. Spread the filling. Then spread some more rice on top to form another layer (about 1/4 inch thick). Spread the sesame seeds. Remove from the pan. Cut with a sharp knife in one-inch by one-inch size pieces.
   · Serve with the wasabi paste.
   
   Tips from Vasudha
   · It is better use short grain rice from Asian store as it is sticky and holds the sushi well.
   · You can also use a cake pan to make sushi though the shape will be different.
   · Since the different rice varieties need different time to cook, read the back of the rice bag before cooking the rice.
   · Be careful while adding the lime juice so as to not make the rice mushy.
   
   Here are some more ideas.
   · You can use many other fillings like smoked salmon, cooked lobster meat, mushrooms, avocado, celery.
   · You get pickled radish and ginger in the Asian store. You can also use them as a filling.
   · You can also add vinegar instead of lime juice.
   · You get many varieties of dehydrated mushrooms in the Asian grocery stores. You can put these in warm water for 15 to 30 minutes and use them as filling.
   · The sushi recipe above is called pressed sushi. You can also use a seaweed wrap to make a rolled sushi. Take a plastic wrap (or a sushi mat if you have one). Place a seaweed wrap on it. Put some rice on it leaving about one inch space on one side of the seaweed. Put some of the filling in the center. Lift the plastic wrap and roll the seaweed to make a long log (taking care not to roll the plastic wrap inside the log). The log should be tight. Cut in one-inch pieces.

Fancy Salsas

Salsas are perfect for parties as they are easy to make and can be dressed up or down for any occasion. You can make a simple salsa with just onions, tomatoes and lemon juice or make it elaborate by using mangos, nuts etc. You are limited only by your imagination. Today I will share recipes for two kinds of salsas.

Tropical Salsa

(Makes: 6 to 7 cups)
Ingredients
1 mango (peeled, deseeded, finely chopped)
2 pears (peeled, cored, finely chopped)
3 small white onions (finely chopped)
4 fresh corn kernels
1 orange
1½ lemons
1cup coriander (finely chopped)
3 tbsp. olive oil
1/2 tsp. chili flakes
1/2 tsp. salt

Method
· Remove cornhusk and grill corn over stovetop. Remove the kernels. Keep aside.
· Zest the orange and lemon. Juice them. Keep aside.
· In a bowl mix mango, pear, corn, onions, orange and lemon zest, juice of orange and lemon, coriander, olive oil, chili flakes and salt.
· Keep in the refrigerator for at least for two hours before serving.

Tomato, Currant and Pine Nut Salsa

(Makes: 7 to 8 cups)
Ingredients
6 tomatoes (finely chopped)
1 red onion (finely chopped)
1 fresh corn kernel
1 can corn (15oz.)
1 can cut tomatoes (15oz.)
2 tsp. safflower oil
1/2 cup pine nuts
1/4 cup dried currants
ginger (one-inch by one-inch piece, minced)
4 green chilies (minced)
1cup cilantro (very finely chopped)
1/2 lime
1/2 tsp. chili powder
1 tsp. salt

Method
· Grill fresh corn and remove kernels.
· Heat oil in a pan. Add chili powder. After a few seconds add canned corn and tomatoes. Keep stirring till all the liquid nearly evaporates.
· Juice lime.
· Mix all the ingredients (except pine nuts) in a bowl and let sit for one to two hours before serving. Just before serving mix in the pine nuts.

Salsas are generally served with corn chips. For a healthier version, you can get wheat tortillas, cut in bite size pieces, spread on a cookie sheet in a single layer, spray with some oil and bake till crispy. You can also serve salsas with thin flat breads, sesame or wheat crackers.

Here are some ideas for different types of salsas
· Pineapple, freshly grated coconut, red onion, chili powder, salt
· Roasted bell pepper, roasted tomato, red onion, lime juice, pepper, salt
· Tomatillo, avocado, lime juice, green chili, salt
· Pineapple, apple, dried cranberry, red onion, roasted walnut, lime juice, pepper, salt

Tips from Vasudha
· Cut salsa ingredients finely so the flavors blend well.
· To remove kernels from corn, you can run a knife parallel and close to the core to slice off kernels.
· If using nuts, add in the end so they remain crunchy.
· While mincing green chilies add some salt. Salt absorbs the juices and makes it easier to mince them.
· If after cutting onions finely, you find them too strong, add lime juice, salt and keep aside for an hour. Discard the liquid and then add to the salsa.
· You can also use a food processor or a dry grinder to make salsa. Using knife cut the ingredients in big chunks. Use the "pulse mode" to get the desired texture.
· Usually corn chips are very salty, so taste the salsa with the chips before adjusting the salt.

- Mangoes have one big seed on the middle parallel to the fat side. So run the knife paralle to the seed. Now cut the meet along the sides. Scoop out the meet and cut it into pieces.

Indian Fusion Pizzas: Chicken Curry Pizza, Chutney Sandwich Pizza, Tomato Masala Pizza

In the United States so many cultures come together. It is always fun to mix foods from different cultures and that is why fusion food is becoming famous these days.
Pizza is everybody's favorite; right from kids to elders. Today I will be sharing recipes for three Indian style pizzas.

(Makes: Three eight inch thin crust pizzas)

Ingredients

Pizza dough:
3 cups unbleached flour (plus 1/2 cup if needed)
1 1/2 tsp. yeast
1/4 cup olive oil
1/4 tsp. sugar
1 1/2 tsp. salt
1 cup water (warm)
1 tbsp. olive oil for brushing

Chicken curry pizza:
Sauce
1/2 medium red onion (thinly sliced)
1 1/2 tbsp. tomato paste
1 clove
1 cardamom
1/2 centimeter piece of cinnamon
1/2 centimeter piece of mace
1 pinch garam masala
3/4 cup water
1 pinch salt
Topping
1 chicken breast
2 tsp. oil
1 pinch salt
1 pinch garam masala
1/4 cup mozzarella (shredded)
Chutney sandwich pizza:
Sauce
1/2 cup cilantro (tightly packed)
1 by 1/4 inch ginger
5 green chilies (medium spicy)
1 tbsp. tomato paste
1/2 cup water
2 pinch salt
Topping
1/4 medium red onion (thinly sliced)
1/2 medium potato (boiled, peeled and sliced thinly)
1/4 cup cucumber (finely chopped)
1 tomato (sliced thinly)
1 tsp. oil
2 pinch salt
1/8 tsp. chat masala
1/4 cup mozzarella (shredded)

Tomato Masala pizza:
Sauce
2 tbsp. tomato paste
3/4 cup water
1/4 tsp. cumin seeds
1tsp. oil
1 pinch salt
Topping
1/4 medium red onion (thinly sliced)
1/2 cup bell peppers (chopped)
1/2 cup cabbage (shredded)
1 tsp. oil
2 pinches salt
1/4 cup mozzarella (shredded)

Method
Pizza dough
In a glass bowl add 1 cup of flour. Make a well in the center. Add sugar and olive oil in the well and keep aside. Sprinkle yeast in warm water and keep aside for five minutes. Mix the yeast and water and add to the well. Mix everything, cover the bowl with a towel and keep aside in a warm place for 20 minutes. This mixture is called a starter.
After 20 minutes, mix the remaining flour and salt and add it to the starter. Knead well for about 10 minutes. At this point the dough will become soft. Form the dough into a ball and brush it with oil. Oil a clean bowl and keep the dough in it. Cover with a towel and keep aside in a warm place for 45 minutes to 1 hour OR till the dough rises to double in size.

Sauces and toppings
Chicken curry pizza:
Sauce
In a pan heat the oil. Add clove, cardamom, cinnamon and mace and sauté till fragrant. Add onion and sauté till soft. Add tomato paste, water , salt and boil.
Topping
Chop chicken breast. In a pan heat oil and add the chopped chicken breast, salt, garam masala and sauté till done.

Chutney sandwich pizza:
Sauce
Chop cilantro, ginger and green chilies roughly. Add tomato paste, water, salt and the chopped ingredients in a mixer and grind till they form a paste.
Topping
Sauté onion in oil over medium heat till soft, add a little salt and mix well. Add little salt and chat masala to potato mix and keep aside. Add some salt, cucumber, tomato and keep aside.

Tomato Sauce pizza:
Sauce
In a pan heat the oil. Add cumin seeds and sauté till fragrant. Add tomato paste, water and salt and boil.
Topping
Sauté onion, bell peppers and cabbage in oil over medium heat till soft. Add salt and mix well.

Keep the toppings and sauces aside till you are ready to assemble the pizza.

Once the pizza dough has doubled in size, heat the oven to 500 degree.
Punch down the pizza dough divide in 3 parts and form each part into a ball. Let it rest for 15 minutes.

To Assemble:
Stretch or roll each dough ball into an 8 inch round base. Prick with a fork (so the dough does not puff up while baking). Brush with olive oil. Spread the sauce generously. Spread the toppings. Spread the cheese and bake (on a pizza stone or a cookie sheet) for 10 to 15 minutes or till the crust is golden brown.

For chutney sandwich pizza do not add cucumber and tomato before baking. After the pizza is baked, spread cucumber, tomato and extra chutney and serve.

Here are some more ideas for sauces and toppings.
· Sauce: tomato sauce. Toppings: coconut, pineapple, onion, jalapeno, paneer
· Sauce: palak paneer. Toppings: onion, cheese.
· Sauce: tomato, garlic, ginger, green chili, Worcestershire sauce. Toppings: cabbage, paneer

Tips
· Yeast gets killed at very hot temperature, so make sure the water used in dough is not very hot.
· Always brush dough with oil when you keep it for rising otherwise the outer dough becomes dry.
· Brush the pizza base with oil before putting the sauce, that way it does not become soggy.
· To create a warm place for rising the pizza dough you can use an oven, which has been heated at 300 degrees for 3 minutes.
· Pizza dough is available in some grocery stores, e.g. Trader Joe's.

Kid's Pasta -- Pasta in Vegetable Sauce

My little niece loves to eat pasta. So I am sharing some pasta recipes with you today. I hope your kids like it as well.

Ingredients
1 clove Garlic
1/2 shallot
1/4 cup cilantro (tightly packed)
1/4 cup peas
2 tbsp. olive oil
1 pinch salt
1 tbsp. Parmesan cheese
1/2 cup penne wheat pasta
3 quarts water for boiling plus salt

Method
· Chop garlic, shallots, and cilantro very finely. Run peas through food processor till almost puree. Keep aside.
· Bring a pot of water to boil and add salt. Put the pasta and boil over medium heat till almost done.
· While the pasta is boiling, heat oil in the pan. Add garlic, shallots, cilantro and peas and sauté over low heat till shallots become transparent.
· Add pasta to the sauce and cook till done, about two three minutes. Remove from the stove and mix in cheese.

Tips
· When you add cheese to pasta add very less salt as cheese has lot of salt.
· It is good to get the sauce and pasta ready almost at the same time. That way the pasta does not stick to each other and also does not over cook.

Here are some more ideas for the pasta sauce.
· Cut mint and zucchini in thin long strips. Heat butter, add mint, zucchini, salt. Sauté and add cooked spaghetti.
· Chop cabbage very finely. Sauté in oil. Puree tomato. Add to cabbage. Add cumin powder and angel hair pasta.
· Chop carrots very finely. Sauté carrot and oregano in oil. Add some canned tomatoes. Add cooked macaroni.
· Chop garlic very finely. Chop eggplant, tear basil in small pieces. Sauté everything in oil. Add tomato sauce and cooked ribbon pasta.
· Chop spinach very finely. Sauté in oil. Add salt and cooked penne pasta. In the end mix in ricotta cheese.
· Puree any vegetables like peas, carrots, broccoli, mushrooms, spinach etc. Sauté in oil. Add some cream and cooked fettuccini pasta. You can also use chicken ravioli instead of fettuccini pasta.

Guava Margarita

(Serves: 1)

Ingredients
1/2cup guava juice
3tsp. lemon juice
1oz. tequila
1/2oz. triple sec
ice cubes for shaker (four or five)
salt and lemon wedge for glass rim
lemon wedge for garnish

Method
Rub the glass rim with a lemon wedge, dip in the salt and keep aside.
Add all the ingredients in a shaker; shake well and pour in the salt rimmed glass.
Garnish with a lemon wedge and serve.

Chocolate Truffles

Valentine's day is right around the corner so let's sweeten the day with a box of homemade liquor chocolate truffles. They will give a perfectly light ending to any meal and surely satisfy your sweet tooth.

Ingredients
(Makes: 30 to 35 grape size truffles)
Truffle mixture:
8oz. semisweet chocolate (OR 4oz. milk chocolate + 4oz. semisweet chocolate)
1/2cup whipping cream
1/4cup unsalted butter
Flavorings:
1tsp. orange zest
1tsp. Cointreau (orange liquor)
3 tbsp. cocoa powder

1tsp. Cognac
3tbsp. any nuts(e.g. pecans, macadamia nuts, almonds)

Method
· Arrange the nuts on a cookie sheet in one layer and put them in 400-degree oven for about 10 minutes, till golden brown. (You can also do it on a stove top.). Remove from the cookie sheet. Finely chop when they are cool to handle.
· Cut the butter in small pieces and keep aside.
· Chop the chocolate. Mix chocolate and whipping cream in a glass bowl.
· Put it in the microwave for 10 seconds, remove and mix. Repeat the process for about six to seven times till the chocolate is melted and the mixture is smooth and glossy.
· Add the butter cubes and keep stirring till the butter is melted.
· Divide the mixture equally in two bowls.
· Add orange zest and Cointreau to one bowl.
· Add Cognac to the other bowl.
· Stir the mixtures, cover and keep in the refrigerator for two to three hours.
· Once the mixture is hard enough to handle, take a teaspoonful of mixture and roll it into a ball.
· For the orange chocolate truffles: roll the all in cocoa powder.
· For Nut chocolate truffle: roll the ball in the chopped nuts.

For each 1/2 batch of the truffle mixture, you can add followings to make different kinds of truffles.
· 1tsp. Malibu rum. 3tbsp. Sweetened desiccated coconut for rolling.
· 1tsp. Kahlua. Spoon over melted chocolate to coat truffles.
· You can also roll the truffles in orange, lemon or lime zest.
· For people who like raisin or current chocolates:
1tsp. Absolute kurant or Chambord. Add 1 dried currant or raisin while rolling the truffle into a ball and coat with melted chocolate.

Tips:
Cut the chocolate in roughly same size pieces, so they take same time to melt.
Be careful not to keep the chocolate in the microwave for more than 35 to 35 seconds at a time. Otherwise the chocolate will get scorched and you can not recover it. Every microwave has different settings so it is best to keep it for 10 seconds at a time when you are trying the recipe for the first time.
Adding the butter cubes after the chocolate is melted lowers the temperature of the mixture; further ensuring that the chocolate will not get scorched.

Kid's Soup -- Cream of Broccolli & Buttermilk Spinach

Soup is one more way to get vegetables in your kid's diet. You can serve them with bread or add pasta, rice, chicken, fish etc. to make a whole meal out of it. Try it!

Cream of Broccolli
Ingredients
2 tsp. butter
1 tsp. olive oil
1 small white onion (very finely chopped)
2 tbsp. fresh mint (minced)
2 tbsp. water
2 tsp. salt
2 cup broccoli florets (roughly chopped)
3,4 cups water (or vegetable or chicken broth)
1/2 cup whipped cream
2 tsp. lime juice (optional)
croutons for garnish

Method
· In a pan heat oil and butter over medium heat. Reduce the heat to low-medium and add mint and onion. Sauté for few minutes. Add 2 tablespoons of water, salt and sauté till onion becomes transparent.
· Add broccoli and sauté for five minutes. Add water or broth, and simmer over medium heat for 20,30 minutes till broccoli is completely done.
· Let it cool for some time and puree it using a food processor.
· Mix in whipping cream and lime juice. Garnish croutons and serve warm.

You can use lot of other vegetables like beet, cauliflower, squash, carrot etc.
You can serve this soup with a nice toasted bread or boiled pasta and cheese.

Tips:

· Butter burns very fast even at medium temperature. Adding oil to butter increases the smoking point while preserving the flavor of the butter in the dish.
· Adding little water to onion reduces the pan's temperature little bit. It evaporates fast, so onion sautés well and does not caramelize.
· Adding salt to onion while sautéing also brings out the moisture and helps it not caramelize.


Buttermilk Spinach soup

Ingredients
1 bunch spinach
2 pinches asafetida
1 tsp. oil
3/4 cup yogurt
1 tsp. salt
1 green chili (optional)
1/2 cup cilantro (tightly packed)
1 to 2 cups water

Method
· Clean and wash spinach. Cut off the stem ends but leave the stems on.
· In a pan heat oil. Add asafetida. When the aroma is released, add spinach and sauté over medium heat till it is wilted. Remove from heat and let it cool.
· Put spinach, yogurt, salt, cilantro and chili (if using) in a blender and blend till it forms a puree.
· Add water as per the desired thickness and blend again. Serve cold or at room temperature.

You can use lot of other green vegetables like chard, kale etc. If using kale, you have to cook it very well; else it does not taste good.
You can serve this soup with hot rice or pasta.

Here is one more idea for soup
· Sauté onion in oil. Add potatoes (or sweet potato, squash, chayote, zucchini), oregano, tomato paste, salt, broth or water. Simmer till potatoes are done about 30 minutes.

Cucumber Raita (Salad) with Parmesan Crisp

(Serves: 4)

Ingredients
4 tbsp. grated parmesan cheese
1 small cucumber
¼ cup yogurt
3 pinches salt
¼ tsp. garam masala powder
4 cups baby spinach leaves
3 pinches salt
1 tsp. fresh lemon juice
3 tsp. extra virgin olive oil

Method
1. Preheat oven to 350 F.
2. Put parchment paper on a baking sheet. Put 1 tbsp. of parmesan mixture on it and spread it to form a small disk. Repeat with remaining cheese. Keep about 1 inch gap between each disk. Bake for 3, 4 minutes. At this point the disks will be golden brown and crispy. Remove from oven and let cool.
3. Peel cucumber. Finely dice it in about 1cm * 1cm pieces.
4. Add yogurt, salt and garam masala. Keep aside.
5. Whisk together lemon juice, olive oil and salt. Lightly toss it with spinach.
6. Put about 1 cup of spinach on a salad plate. Place parmesan crisp on it and put 1/4th of the cucumber raita on the crisp. Serve immediately.


Tips:
· It is important to use a parchment paper while baking the crisps. Otherwise the cheese will stick to the baking sheet.
· The crisps can be made few hours I advance. You can also cut the cucumber few hours in advance and keep it in the refrigerator. Do not add the yogurt sauce until the end though, as it will make the raita runny.
· Garam masala is a blend of spices like red chili, clove, cinnamon, mace, pepper, cardamom etc. It is easily available in Indian grocery stores. If you do not have an access to garam masala, you can use chili powder, cayenne powder or paprika.

Spicy Fettuccini Alfredo with Tequila Lime Sauce

The other day my family and I had gone to CPK for dinner and my sister in law ordered this fabulous dish called "Chicken tequila fettucine". I loved its creamy texture with the sour taste of fresh lime juice so I tried to make it and here is my version of the dish.

Ingredients
4 green chilies
2 shallots
3 garlic cloves
1/2 cup cilantro
1/3 cup green onion
2 tomatoes
1 tsp. oil
1/3 cup tequila (optional)
1/4 cup wine vinegar
1/4 cup lime juice
1/4 cup whipping cream
1 1/4 cup milk
1 tsp. cornstarch
1/4 cup water
salt to taste
8 oz. pasta (spinach fettuccini) + water for pasta.

Method
· Cut tomatoes lengthwise in thin slices and keep aside.
· Finely chop shallots, green onions, green chilies, garlic and cilantro.
· In a large pot bring lot of water to boil. Add few spoons of salt. Add the pasta and cook till almost done.
· While the pasta is cooking, heat oil in a skillet and add all the chopped ingredients and salt to taste. Sauté for three, four minutes on medium heat. Add tequila (if using), wine vinegar and tomatoes and continue sautéing till the tomatoes and shallots become soft.
· Mix lime juice, whipping cream, milk, cornstarch and water and add it to the skillet. Bring up the heat a little so the sauce starts simmering. Simmer for four to five minutes. Add the pasta and cook for five more minutes or when the pasta is cooked. Serve immediately.

Pastas have different cooking times and they also need different amount of salt so I have not mentioned these things above.
You can also use regular fettuccini or other types of pastas like spinach and cheese ravioli instead of the pasta mentioned above.

Tips from Vasudha
· Make sure the sauce is ready by the time the pasta is cooked. Otherwise after draining the water, the pasta may stick together.
· Cook the pasta about eighty percent and then finish it in the pasta sauce so it absorbs the sauce.
· Make sure to put salt while the pasta is cooking. It is difficult to get the salt in after the pasta is cooked.

Coconut Shrimp

Caribbean cuisine is similar to the Indian cuisine. They use a lot of similar spices and they have a zing to their dishes. Today I will be sharing recipes for shrimp and two sauces to go with it. This dish will surely remind you of the beautiful beaches of Caribbean.


Ingredients
1/2 pound shrimp (about 15 to 20)
2 tbsp. rice flour
1/4 tsp. garlic powder
1 pinch baking powder
1 pinch baking soda
1 egg
3 tbsp. water
1 cup dried grated coconut
1tsp. white pepper
3tsp. cayenne pepper
oil for frying

Method
· Clean and de-vein the shrimp (leave the tail on).
· Mix rice flour, garlic powder, baking powder and baking soda in a bowl. Keep aside.
· Beat the egg in a bowl. Keep aside.
· Mix dried grated coconut, white pepper and cayenne pepper in a bowl.
· Mix one to two teaspoons of the egg in the above mixture to moisten it. Discard the remaining egg.
· Dip the shrimp in the flour mixture and then roll it in the coconut mixture pressing it from all sides, so the mixture sticks to the shrimp.
· In a deep pan add oil and heat it on medium heat. Once the oil is heated deep fry the shrimp for two to three minutes or till the shrimp turns golden brown.

You can also add one or more of other spices like curry powder, garam masala, cumin powder, coriander powder or chili powder to the batter.

Peanut sauce

Ingredients
5 tbsp. coconut milk
1 tsp. lime juice
1/2 tsp. hot sauce
1/4 tsp. garlic powder
1/2 tsp. ginger (finely grated)
1/4 cup cilantro (tightly packed, very finely chopped)
1 tbsp. peanut butter
1/4 tsp. sugar
1/4 tsp. salt

Method
In a bowl mix all the ingredients well.

Hot and Sour sauce

Ingredients
1/2 cup plum sauce
3 tbsp. vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 1/2 tbsp. sugar
1/2 tsp. salt

Method
In a bowl mix all the ingredients well.

Tips from Vasudha
· While frying keep the heat at medium. If the oil is very hot, the outer part of shrimp will get overcooked and the inside will remain uncooked.
· While frying do not put too many shrimps in oil at a time otherwise the oil temperature will drop and the shrimps will soak more oil.
· Check the tails of the shrimp. They will turn pink when the shrimps are cooked.

Artichoke Fritti with Cilantro Chutney

(Serves: 4)

Ingredients

Cilantro Chutney
1 ½ cup tightly packed cilantro leaves
12 big mint leaves
1 garlic clove
1 small green chili (Thai)
5 tbsp. olive oil
2 pinches salt
½ lime

Artichoke Fritti
1 big artichoke
3cups water
½ lime
1 wax paper
½ cup flour
1 egg
2 tbsp. water
½ cup Panko bread crumbs
2 tbsp. grated parmesan cheese
salt
8 mint leaves
Oil for frying

Method

Cilantro chutney
1. Roughly chop cilantro, mint, garlic and green chili.
2. Put it in a food processor with salt and juice of ½ lime.
3. Process while adding olive oil to form a paste.

Artichoke Fritti

1. Remove all the though leaves from outside of artichoke. Cut the pointy ends of remaining leaves with scissors. Cut artichoke in half and remove the core with a spoon. Trim the outer though part of the stem.
2. Now slice the artichoke in ½ inch slices. You should get about 16 slices from a big artichoke.
3. Take water in a big bowl. Juice lime and add to water. Put artichoke slices in it.
4. Cover it with a wax paper.
5. Put flour in plate and mix few pinches some salt.
6. Whisk egg with water and a pinch of salt.
7. Mix bread crumbs and parmesan cheese in a plate.
8. Remove artichoke slices from water and pat dry.
9. Heat oil in a large pan to 375 F.
10. Now dredge about 4 slices of artichoke in flour. Shake well and add them to egg mixture. Coat well with egg and add them to bread crumbs.
11. Fry in the oil for couple of minutes, till they are golden brown.
12. Remove on paper towels. Repeat with remaining slices. Sprinkle salt.
13. Now remove oil from heat and quickly fry mint leaves.
14. Put fritters and chutney on a plate, garnish with fried mint leaves and serve.

Tips:
• Traditionally cilantro chutney is made with water and not oil. But water oxidizes the chutney much faster and turns it into a dark green to brown color. So in this recipe I have used oil. For the same reason also make sure all the leaves are dry before grinding.
• If you do not like a lot of heat, remove seeds and veins from the chili. You can also use paprika instead.
• Artichoke has pointy leaves, so be careful while trimming it. The choke has a hairy texture, so make sure to remove it properly.
• Make sure the slices are dry before putting them in flour. Otherwise to much flour will stick to it and the fritters be hard instead of crispy
• Panko bread crumbs are Japanese style bread crumbs. They are lighter than the regular bread crumbs. You can easily find them in Japanese or Chinese grocery stores. If you do not have access to them; by all means use regular bread crumbs.
• Do not put mint leaves in very hot oil otherwise they will turn brown and burn.

Variations:
• If you do not want to go through trimming artichokes, use canned artichokes in water instead.
• You can also use slices of any other vegetables like zucchini, carrots, butternut squash, potato etc.
• You can add dry mango powder or chaat masala to chutney instead of lime juice.