Dhruv Poudel

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Grilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice

Ingredients :

For the Shrimp:
- 6 jumbo tiger shrimp(peeled, tails on)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice

For the Spicy Mango-Habanero Glaze:
- 1 cup ripe mango, pureed
- 1 habanero pepper, seeded and minced (adjust to heat preference)
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- ¼ tsp salt

For the Fried Rice:
- 1.5 cups cooked jasmine rice
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 2 tbsp finely diced carrots (if using)
- 2 tbsp green peas (if using)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 scallion, thinly sliced

For Garnish & Plating:
- Fresh cilantro leaves**
- Thinly sliced habanero rounds
- Mango diced

Instructions:

Prepare the Mango-Habanero Glaze:
1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt.
2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside.

Marinate and Grill the Shrimp:
1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds.

3. Make the Fried Rice:
1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute.
2. Push veggies aside, pour in beaten egg, and scramble lightly.
3. Add rice, soy sauce, and fish sauce. Toss until evenly coated.
4. Press rice into a greased ring mold on the plate to form a perfect circle.

4. Plate with Precision:
1. Place grilled shrimp atop the rice mold, tails upright.
2. Drizzle extra glaze around the plate.
3. Garnish with cilantro, habanero slices, and microgreens.
4. Serve with lime wedges.

Garam Masala Recipe :-
Homemade Garam Masala
Ingredients:
2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 tbsp cardamom pods (green)

1 tsp cloves

1 small cinnamon stick (or 1 tsp ground cinnamon)

1 tsp fennel seeds (optional)

1/2 tsp ground nutmeg (or a small piece of whole nutmeg)

2 bay leaves

1-2 dried red chilies (optional, for a spicier blend)

🔥 Instructions:
Toast the spices:
In a dry skillet over medium heat, toast all the whole spices (everything except the nutmeg and ground cinnamon, if using) for 2–3 minutes. Stir constantly until fragrant — don’t let them burn.

Cool down:
Transfer toasted spices to a plate and let them cool completely.

Grind:
Using a spice grinder, coffee grinder, or mortar and pestle, grind the cooled spices into a fine powder. Add ground nutmeg and cinnamon at this stage if you didn't use whole versions.

Store:
Transfer to an airtight container. Store in a cool, dry place. Best used within 3–6 months for peak freshness.

Masala Recipe :-
Homemade Garam Masala
Ingredients:
2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 tbsp cardamom pods (green)

1 tsp cloves

1 small cinnamon stick (or 1 tsp ground cinnamon)

1 tsp fennel seeds (optional)

1/2 tsp ground nutmeg (or a small piece of whole nutmeg)

2 bay leaves

1-2 dried red chilies (optional, for a spicier blend)

🔥 Instructions:
Toast the spices:
In a dry skillet over medium heat, toast all the whole spices (everything except the nutmeg and ground cinnamon, if using) for 2–3 minutes. Stir constantly until fragrant — don’t let them burn.

Cool down:
Transfer toasted spices to a plate and let them cool completely.

Grind:
Using a spice grinder, coffee grinder, or mortar and pestle, grind the cooled spices into a fine powder. Add ground nutmeg and cinnamon at this stage if you didn't use whole versions.

Store:
Transfer to an airtight container. Store in a cool, dry place. Best used within 3–6 months for peak freshness.

Here's a simple Masala Dosa recipe:

*Ingredients:*

For the Dosa Batter:

- 2 cups rice
- 1 cup urad dal (split black gram)
- 1/2 cup chana dal (split Bengal gram)
- 1/2 teaspoon methi seeds (fenugreek seeds)
- 1/4 teaspoon baking soda
- Salt, to taste
- Water, as needed

For the Potato Filling:

- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons oil
- Chopped cilantro, for garnish

*Instructions:*

1. Soak the rice and lentils separately for 4-5 hours.
2. Grind the rice and lentils into a smooth batter.
3. Ferment the batter overnight or for 8-10 hours.
4. Prepare the potato filling by heating oil, adding mustard seeds, cumin seeds, onion, and spices, and mixing with mashed potatoes.
5. Heat a non-stick pan, pour a ladle of dosa batter, and spread it evenly.
6. Place a spoonful of potato filling in the center and fold the dosa.
7. Serve hot with sambar and chutney.

*Tips:*

- Use a non-stick pan for easy dosa making.
- Adjust the amount of chili powder and spices according to your taste.
- Serve hot and enjoy!

Would you like any variations or specific tips on making the perfect Masala Dosa?

Shout out to my newest followers! Excited to have you onboard! Ri C Kesh Chapagain, Milan Gaire, Deepak Gautam, Ganesh Bogati, Yogendra Sharma, Shankar Chhetri, Roshani Paudel, Ananda Paudel, Prakash Regmi, Bindash Laxman, Pusparaj Paudel, Lalit Kumar, Surya Datta Kumal, Indra Tamang, カンチャラマलउत्तम पौडेल

Matar paneer is a popular Indian dish! Here's a simple recipe:😱😱

Ingredients:

- 250g paneer (Indian cheese)
- 1 cup peas (matar)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 medium tomato, pureed
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp red chili powder (optional)
- Salt, to taste
- 2 tbsp butter or oil
- Fresh cilantro, for garnish

Instructions:

1. Heat butter/oil in a pan. Add cumin seeds, chopped onions, and sauté until golden.
2. Add garlic, ginger (if using), and sauté for a minute.
3. Add tomato puree, turmeric, garam masala, and chili powder (if using). Cook until the mixture thickens.
4. Add peas and paneer. Stir gently.
5. Season with salt to taste.
6. Garnish with cilantro and serve with rice or naan!

Would you like any variations or specific cooking tips?