Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

Unusual combination

Garlic and mustard shrimps, beetroot and orange salad dressing are ideal for summer

PHOTOS: T. SINGARAVELOU

A MEAL SANS SPICES Garlic, butter, mustard shrimps and Beetroot and orange dressing salad PHOTOS: T. Singaravelou

If you want to have a light and not-so-spicy meal during the summer months, then try this easy shrimp dish. It can be cooked in just 10 minutes. The combination of butter, mustard, lime, pepper, coriander leaves and shrimp is a feast to the taste buds. It is served with bread and beetroot and orange dressing salad.

Garlic, butter, mustard shrimps

Serves 6

Preparation time: 15 minutes

Ingredients

Shrimps: 1 kg
Coriander leaves: 3 tbsp
Pepper corn: 1 tbsp crushed
Garlic: paste of 1 whole cluster
Amul butter: 50 gm
Mustard paste: 1 tbsp
Lemon: 1 juice
Salt

Method: Heat butter in a deep frying pan, fry garlic, add shrimps, mustard paste, lemon juice and pepper. Cook on a low heat until moisture dries up. Serve hot with bread and beetroot orange dressing salad.

Beetroot and orange dressing salad

This is a simple salad that can be made in a jiffy. The combination of beetroot and orange juice, lime juice, spring onion and garlic is unique. This salad is cooling and wholesome, especially when one feels exhausted in summer.

Serves 6

Preparation time: 15 minutes

Ingredients

Beetroot: 500 gm, pressure-cooked, peeled and sliced
Orange juice: half-a- cup
Spring onion: 2 tbsp, cut finely
Garlic: 3 pods, peeled and crushed
Pepper: 1 tsp
Olive oil or Sanolla gold: 2 tbsp

Mustard powder (optional): quarter tsp Salt

Method: In a big bowl, add salt, pepper, spring onion, garlic, oil, lime juice, orange juice and beetroot. Mix well and refrigerate. Serve cold with garlic, butter, mustard shrimps.

KETHARI SRIVANJIAM

Printer friendly page  
Send this article to Friends by E-Mail