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QUICK FIX

Malai jhinga with pudina parantha

Chef Kalim from Jharkhand has been in the business of cooking for almost a decade. Before he joined the Taj group in 2006, he worked in Delhi with Master chef Qureshi. During his stint with the Taj, he has been on training to the other properties of the group. At present posted in The Gateway, Pasumalai, Madurai, Kalim specialises in North West frontier cuisine. He has successfully done several food festivals of this cuisine across the Taj group of hotels.

INGREDIENTS:

Jumbo prawns 4 nos. big size

Salt To taste

Ginger Garlic paste One tea spoon

Lime Juice One tea spoon

Hung curd One table spoon

Green chilli paste One tea spoon

Cashew nut paste One table spoon

Cream Two tea spoon

Jeera powder One tea spoon

Garam masala powder One tea spoon

Mustard oil One tea spoon

Mace powder One tea spoon

Nut mug powder A pinch

Cheddar cheese 50 gms

Wash prawns thoroughly under running water. Slit them and remove the veins. Add ginger garlic paste and salt to the washed prawns and allow it to rest for at least half an hour. Mix all the above mentioned spices along with hung yoghurt and cheddar cheese. Rub this mixture over the marinated prawns. Next skewer and grill on charcoal until prawns are cooked.

Serve hot along with pudina parantha with a crisp leaf of cilantro.

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