Tandoori Prawn (Goanese style)

Ingredients

1. Prawn - medium sized (de-veined with tail) - 500 gms
2. Ginger-garlic paste - 2 tsp
3. Lemon juice - 4 tsp
4. Red chilli paste - 2 tsp
5. Hung curd - 1/4 cup
6. Coconut milk or cream - 2 tbsp
7. Salt to taste
8. Tamarind pulp - 1 tbsp

Process:

After de-veining and washing, dry the prawns, by absorbing the water on a napkin. Take 1 tsp of the ginger-garlic paste, 2 tsp lemon juice, 1 tsp red chilli paste, salt along with the prawns in a bowl and mix well. Marinate for 1 hour.
Take the hung curd, cream or coconut milk, remaining lemon juice, ginger-garlic paste, red chilli paste, tamarind pulp, a little salt in another bowl and mix well. Now take out the prawns from the first marinade and dip it in the second marinade. Set aside for 2 hours.
Put the prawn in skewers tail end first and cook in tandoor or oven till done. Serve hot with green chutney or sauce.

Kachumber Sandwich (Diced vegetable grilled sandwich)

Don't shy away from this recipe, as I know many would, I myself was a culprit too, for this seemingly drab recipe would leave you craving for more and a bit of caution for the mothers - children just love it and be prepared to dole out second helpings.

Ingredients

1. Sandwich bread - 8 slices
2. Butter - for spreading
3. Tomatoes - 2 (chopped)
4. Capsicum - 1 (chopped)
5. Onion - 1 (chopped)
6. Corn Kernels - Boiled (1/4 cup) - (Optional)
   
7. Tomato Ketchup - 2-3 tbsp
8. Green Chilli Sauce - 1/2 tbsp
9. Grated Cheese - 1/2 cup
10. Pepper powder - 1/2 tsp

Process:

Take a bowl and mix tomatoes, capsicum, onion, corn, tomato ketchup, chilli sauce and pepper powder. Butter the bread slices. (I prefer a generous helping - but calorie conscious people can go lean on it). Spread the mixture from the bowl over 4 of the bread slices and put grated cheese over it. Cover with the remaining 4 slices and grill in a sandwich maker. It would be prudent to butter/grease the insides of the griller before placing the sandwich. The crust of the sandwich should be crispy, golden brown and should be served immediately.