Roasted Garlic Prawns

Ingredients
Serves 4
200 gms Prawns (cleaned and de-veined)
10-15 cloves Garlic (chopped)
8 florets Broccoli
1/2 medium sized Carrot (½ inch pieces)
1 tsp Garlic paste
2 tbsps Tomato ketchup
2 tsps Mustard paste
Salt to taste
7-8 Black peppercorns (crushed)
1 tsp Lemon juice
5-6 Fresh basil leaves


Method:

First of all boil broccoli florets and carrot pieces in two cups of water.
Now drain and set aside.
Take prawns in a bowl and add garlic paste, tomato ketchup, mustard paste and mix well.
Then add broccoli, carrots, salt, crushed black peppercorns, lemon juice and mix.
Heat a pan, add garlic and roast on medium heat till lightly browned.
Add the marinated mixture and sauté for five minutes.
Add hand torn basil (Tulsi)leaves and mix.
Serve hot.

Italian Style Grilled Prawns

Ingredients
Serves 4
8-12 Jumbo prawns
2 tbsps Olive oil
1/2 tbsp Lemon juice
Salt to taste
1 tsp Peppercorns (crushed)
Fresh basil (finely chopped)a few leaves
1/2 tsp Rosemary (dry)
1 medium sized Green capsicum (cubed)
1 medium sized Red capsicum (cubed)
1 medium sized Yellow capsicum (cubed)


Method:
1. First shell and de-vein prawns taking care to keep the tail intact. Wash well.
2. Now make a marinade using one tablespoon of olive oil, lemon juice, salt, crushed peppercorns, basil leaves and dry rosemary.
3. Thread the prawns on satay sticks and marinate them in the above marinade.
4. Place it in refrigerator for approx. half an hour.
5. Preheat the barbecue and arrange the prawns on the hot barbecue and cook until done.
6.Heat remaining olive oil in a pan and add coloured capsicums and sauté.
7.Add the remaining marinade and mix.
8.Serve the barbecued prawns with sautéed capsicums.

Do not forget to include this really easy grilled dish to ur Barbeque list!!
Chers with Wine and Vodka!!!

Greek Yogurt Dip with Raw Veggies

Ingredients:

2 medium sized Carrots
1 medium sized White radish
2 medium sized Cucumbers
8-10 leaves Iceberg lettuce
4 Red radishes
1/4 small bunch Fresh mint leaves
4 cloves Garlic
8-10 Cherry tomatoes
4 cups Skimmed milk yogurt
1/4 tsp Sesame seeds
1 tsp Lemon juice
Salt to taste


Method:

1. Peel, wash and cut carrots, white radish and cucumbers into finger-sized pieces.
2.Wash red radishes and cut each into quarters. Wash lettuce leaves and soak in chilled water. 3.Clean and wash mint leaves.
4.Reserve some for garnish and chop the remaining.
5.Peel, wash and chop garlic finely.
6.Wash cherry tomatoes and cut them into halves. Hang yogurt in a muslin cloth to remove excess water.
7.Toast sesame seeds lightly and cool.
8.Combine yogurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly.
9.Add salt to taste and place in the refrigerator to chill.
10.Just before serving, drain lettuce leaves and spread on a serving plate.
11.Arrange the prepared vegetables decoratively and serve with the chilled dressing.

Thousand Island Homemade Curd Dressing

Ingredients:

3/4 cup thick fresh curd
1 tsp mustard powder
1 tsp sugar
3 tbsp tomato ketchup
1 tsp chilli sauce
2 tsp chopped onion
2 tsp chopped capsicum
1/2 tsp chopped green chilli
1 tsp salt

Just one step Method:

Mix all the ingredients thoroughly...and use it the same day..do not store.

It has just 15 calories..0.8g Protein...3g carbohydrates...0.1g Fat....Amazing Isn't it!!

Cheesy Curd Dip

This will not take more than 10 minutes requires no cooking at all, Its a low calorie dip and a perfect substitute for cheesy cream dips which are high in fat and cholestrol.

Ingredients:
2 cups thick fresh yogurt/curd
2 tsp chopped onions
4 tsp chopped green capsicum
3 tsp chopped hara dhaniya/corriander leaves/celery
Salt to taste

Method:
1. First tie the curd in a thin muslin cloth and hang it to drain excess water for 1/2 an hour.
2.Add the remaining ingredients and mix well with curd.

That's it..Done...Now serve cold with Carrot Sticks and cucumber sticks!!