Chef Mehboob Khan brings you some mouth-watering, low-calorie and filling food to keep you healthy and fit.
4 pieces shrimps
1 tbsp ginger paste
1 tsp garlic paste
Salt to taste
Juice of 1 lemon
1 tbsp oil
3 tbsp hung curd
½ tsp carom seeds (ajwain)
½ tsp fenugreek
½ tsp cumin seeds
1 tbsp crushed black pepper
1 tbsp coriander chopped
1 tsp red chilli powder
1 medium tomato, cut in wedges
1 small capsicum, diced
½ onion
Method
Lightly roast the cumin seeds, carom seeds and red chilli powder. Remove from flame and in a bowl mix ginger and garlic paste. Now add the roasted spices, salt, lemon juice and hung curd and mix well. Coat shrimps in the prepared paste.
Heat a grilling pan and cook lightly oiled shrimps on either side for 5-7 minutes. Add the tomatoes, capsicum and onions to the grilling pan, season with crushed black pepper. Garnish with fresh coriander and serve with a cup of brown or white rice.
Grilled shrimps
Ingredients
4 pieces shrimps
1 tbsp ginger paste
1 tsp garlic paste
Salt to taste
Juice of 1 lemon
3 tbsp hung curd
½ tsp carom seeds (ajwain)
½ tsp fenugreek
½ tsp cumin seeds
1 tbsp crushed black pepper
1 tbsp coriander chopped
1 tsp red chilli powder
1 medium tomato, cut in wedges
1 small capsicum, diced
½ onion
Method
Lightly roast the cumin seeds, carom seeds and red chilli powder. Remove from flame and in a bowl mix ginger and garlic paste. Now add the roasted spices, salt, lemon juice and hung curd and mix well. Coat shrimps in the prepared paste.
Heat a grilling pan and cook lightly oiled shrimps on either side for 5-7 minutes. Add the tomatoes, capsicum and onions to the grilling pan, season with crushed black pepper. Garnish with fresh coriander and serve with a cup of brown or white rice.