Recipes

Here are some simple, easy-to-make appetizers that you can make in less than 30 minutes. For more mouth-watering recipes like this, check out my cookbooks

Indian Guacamole

Quick & Easy Guacamole

Ingredients
1 medium size ripe Avocado
½ small chopped red or white onions
1 small finely chopped firm tomato (optional)
½ teaspoon fresh minced garlic
1 tablespoon finely chopped cilantro
1/2 chopped green chili (optional)
Salt to taste
Drizzle of good olive oil
1-2 tablespoon freshly squeezed lemon juice

Method

  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
  2. Using a fork mash the avocado. Add the chopped onion, cilantro, lemon juice, green chilies, garlic and salt. Mix well until mashed.
  3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.
  4. Just before serving add the chopped tomato to the guacamole and mix. Serve fresh with tortilla chips.

Zesty Shrimps

Zesty Fried Shrimps

Ingredients
1 pound fresh shrimp - peeled and washed
1 teaspoon freshly ground garlic
1 teaspoon coriander powder
1 teaspoon dry mango powder
1/2 teaspoon red chili powder or red chili flakes
1/2 teaspoon garam masala (king of Indian spice)
Salt to taste
1 tablespoon lemon juice (to marinate shrimps)
1 tablespoon finely chopped cilantro
½ finely chopped green chili (for extra heat)
4-5 tablespoons rice flour (to lightly coat shrimps)
3-4 tablespoons olive oil to shallow fry
Juice of ½ a lemon (For garnish - optional)

Method

  1. Coat shrimps with above dry spices, garlic, lemon juice, cilantro and a sprinkle of water. Mix well. Leave aside for half an hour.
  2. Just before you are ready to fry the shrimps, coat them in rice flour.
  3. Heat oil. Reduce heat and shallow fry the shrimps in small batches until done (approximately 2-3 minutes) and serve with cooling green cilantro chutney.

Variation For a taste from Southern India, use few fresh chopped curry leaves, 2 dry red whole chilies and ½ teaspoon mustard seeds. When the oil is hot, add mustard seeds and let them splutter until they start to turn grey in color. Now add whole dry red chili and curry leaves. This will sizzle so please keep safe distance from the stove. Add the marinated shrimps and shallow fry until done. (You can omit coating the shrimps in rice flour) Squeeze juice of lemon juice before serving. This dish makes a perfect appetizer or can be served as an accompaniment to a meal.