Spicy Thai Shrimp Roll

 
The thought of making everyday dinner makes me feel so sad. I don't like to eat rice as dinner, so I try to make it simple, easy and yet filling and tasty dinners.
Today I also wanted to eat something fried so I thought of making these rolls using the spring roll wraps and eat them as my dinner. These served as dinner for me and Shoj (my husband) and a snack for Anush (my little boy). They are quite filling and satisfy my cravings too...  :-)

Ingredients:
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1 lb Shrimp, cleaned and de-veined.
1/4 cup chopped cilantro leaves
1 egg white
salt to taste
1 1/2 tbsp Soy sauce
1 tsp Pepper powder
1 packet spring roll wrap (can find in any asian mart)
1tsp Oyster sauce (optional)
1 tsp Sweet red chili sauce (optional)
2 green chillies
1/2 inch ginger
1/4 cup oil for shallow frying
1/2 cup water

Method:
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1. Clean the shrimp and de-vein it and wash it in cold water. Drain all the water and add it to a chopper, along with green chillies, ginger, and cilantro.
2. blend it so that it is almond kind of thick paste but not to smooth paste like texture.
3. put this mixture to a bowl add egg white of one egg, soy sauce, oyster sauce, sweet red chili sauce, and salt if needed and pepper powder. mix well.
4. take one spring roll sheet and wet the border with water. keep one 1 tbsp of the shrimp mixture on one end of the sheet.
5. fold that corner over the filling and bring together the other two ends and again brush with water a bit and again fold it join the forth corner of the spring roll sheet. Thus forming a packet as shown.

6. This mixture makes about 12 spring rolls.
7. heat oil in pan, when the oil is medium hot, place 2 rolls at a time and cook for about 3 mins on each side and drain the excess oil by placing them on a kitchen/paper towel.

8. These can be served with your favorite sauce like ketchup, sweet chili sauce or sauce made from soy sauce, chili flakes and sugar.

LADIES FINGER PACHADI

This is a very different pachadi and tasty too. More suitable for pulao varieties.

வெண்டைக்காய் பச்சடி

Ingredients

Ladies finger- 250 gm
Enough fresh curd
Finely chopped onion-1
Finely chopped tomato- half cup
Finely chopped green chillies-2
Shredded ginger- half sp
Cumin seeds-half sp
Asafetida pr- half sp
Turmeric powder- half sp
Finely chopped coriander- 2 tbsp
Sambar podi- half sp
Oil- 2 tbsp
salt to taste

Procedure:
Wash and cut the vegetable in to thin slices.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter, add the ladies fingers and fry on slow fire.
After a few minutes, add the onions with the green chillies.
Fry them for a few minutes.
Then add the tomato with the powders and salt and cook until the ladies fingers become soft.
When the ladies fingers are still in green colour, sprinkle the sambar powder and cook for a few seconds mixing well.
Add the coriander.
When cooled, mix in with a liberal quantity of fresh curd.
Now the pachadi is ready for serving!!

Tomatillo and Edamame Almond Curry

I usually like sour things very much like mangoes, tamarind. So when I went to buy veggies I saw these beautiful tomatillos. I did try grilling these tomatillos to stuff in my tortilla they did taste very good and acted as lime substitute. This time I wanted to try making an alternate Indian subji for eating with hot rice for lunch. 

You might be thinking where these almonds fit into this recipe right!! Instead of making a traditional coconut gravy I tried this almond gravy, just to induce some healthy aspect in every dish I try. ;-)

Ingredients:

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4 big Tomatillos cubed

1/2 Edamame

1/4 cup roasted almonds and powdered

1 tbsp Ginger and green chili and cumin paste (you can grind this with the almonds)

1/2 tsp turmeric powder

salt to taste

1 sprig curry leaves

1 tsp mustard seeds

1/4 tsp urad dal

1/2 tsp chana dal

1/2 tsp asafoetida powder

2 tsp oil

Method:

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1. Wash and cube the tomatillos.

2. Dry roast the almonds and powder it along with 2 -3 green chillies, 1/2 inch ginger and 1/2 cumin seeds to powder/paste

3. In a heavy bottom pan add oil  add mustard seeds, urad dal and chana dal when the mustard seeds starts to splutter add curry leaves and safoetida.

4. Now add the edamame and bit salt, cover and cook it for about 5-8 mins or until half cooked. Now add the tomatillos and cook it through adding turmeric and rest of the salt.

5. Once the tomatillos and edamame are cooked well add the almond powder and stir well on low flame. cover it again and cook it for about a min or 2.

6. Serve this with hot rice or roti's.