CHEF MANEET CHAUHAN / CHAUHAN'S ALE & MASALA HOUSE
Haryali Shrimp Kababs with Quinoa Pomegranate Salad
(shrimp marinated in a green mint cilantro marinade, char baked and served over a quinoa pomegranate salad, flavored with amchur powder – dried mango powder and roasted cumin)
Haryali Tandoori Shrimp
1/2 c plain greek yogurt
2 t Podina Chutney Masala (MDH)
Salt to taste
1 c cilantro
1 c mint
1” ginger
3 T lime juice
2 green chillies
12 large shrimp (U 13/15), shelled and devined
Melted butter
Bamboo skewers (soaked in water overnight)
Blend all the ingredients of the marinade. Add the shrimp and toss to coat with the marinade. Refrigerate, let marinate for 45 minutes.
Skewer the shrimp and cook it on a grill, brush with the melted butter, 2 minutes on each side, the shrimp should have some charred edges.
(If you don't have a grill, set the oven to broil and cook for for 8-10 minutes. (Watch carefully!)
Serve the grilled shrimp over quinoa chaat (salad). (Recipe follows)
Quinoa Pomegranate Salad
1/2 c quinoa
1 c vegetable stock
¼ c cucumber, deseeded and finely diced
2 t ginger, grated
3 T lemon or lime juice
2 T coriander leaves chopped
Sea Salt to taste
1/2 t amchur powder (dried mango powder)
1 t roasted cumin powder
1/2 c fresh pomegranate seeds
Combine quinoa and stock with a little bit of salt in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely. In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly. Serves 2.
