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What's Cooking

(Prawns roasted with green peppercorns)

Tiger prawns: 5

Green peppercorn: 25

Ginger: 5 gm

Garlic: 5gm

Shallots: 5

Lime juice: 5 ml

Drumstick leaves: 10gm

Turmeric powder: 1 pinch

For salad

Sliced onion: 20 gm

Hung yogurt: 10 gm

Roasted and crushed curry leaves: 10

Salt to taste

For tomato chutney

Diced tomato: 40 gm

Vegetable oil: 5 ml

Mustard seeds: 10

Chopped shallots: 5 gm

Dry red chilli: 1 no

Curry powder: 1 pinch

Retaining the tail, remove the head and shell of the tiger prawns and clean well. Make a fine paste of green peppercorns, drumstick leaves, ginger, garlic, shallots, lime juice and turmeric powder. Season with salt. Marinate the prawns with the paste and keep aside for half an hour. Skewer on bamboo sticks and cook on live coal. Make a salad with onion slices, hung yogurt, crushed roasted curry leaves and seasoning. Serve hot with tomato chutney and lime wedges.

For the dough

Maida: 100gm

Vegetable oil: 10 ml

Salt: a pinch

Water: 35ml

Sugar: 5 gm

For the filling

Diced banana: 100 gm

Diced white chocolate: 100 gm

Mint leaves: 2 sprigs

Oil for frying

Finishing

Cardamom ice cream: 1 scoop

Mint sprig: 1

Mango coulis: 10 ml

Make a tight dough and divide, roll, flatten and cut for samosas Mix banana, chocolate and mint together. Fold the dough, stuff with filling, freeze for 3 hours. Heat oil, deep fry and serve hot with cardamom ice cream and mango coulis, garnished with mint sprig.

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