Chimichurri Shrimps

Pre-preparation time: 30 minutes
Marinating time: 5-6 hours
Grilling time: 15 minutes

Ingredients

• Shrimps- 1kg medium size, peel and de-veined
• Marinade
• Olive oil- 90gm extra virgin
• Red wine vinegar- 45 gm
• Water -45gm
• Parsley- 20gm flat leaf, chopped
• Onion -75gm finely chopped
• Garlic 4-5 cloves,
• Minced I Red bell peppers- 50gm finely chopped
• Tomato- 75gm finely chopped
• Paprika- l table spoon
• Cassia leaf - no ground I Salt
• Black pepper- tbsp I
• I Chili lisp powder-1 tsp

Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.

Idlli Sambhar

Ingredients:

• Rice-2 cups
• Urad Daal (white)- 1 cup
• Salt-1 1/2 tblsp
• Baking Soda- A pinch
• Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney