Chola Bhuna

https://www.youtube.com/watch?v=ALFOFQfYfe8

New Orleans BBQ Shrimp

Ingredients

For the Shrimp:

• 24 tablespoons (3 sticks; 340 g) cold unsalted butter, cut into 1/2-inch cubes, divided

• 1 1/2 pounds jumbo (16/20) shrimp (preferably Gulf), head-on and unpeeled (see notes)

• 1/2 cup Worcestershire sauce

• 2 tablespoons fresh lemon juice

• 1/4 cup dry white wine

• 2 teaspoons ground black pepper

• 2 teaspoons fresh cracked black pepper

• 2 teaspoons Cajun seasoning mix, such as Tony Chachere's or Slap Ya Mama (see notes)

• Pinch smoked paprika

• 1 teaspoon minced garlic

• 1 teaspoon chopped fresh rosemary plus 1 whole sprig

• A few dashes of Louisiana-style hot sauce, such as Crystal or Louisiana Red Hot, to taste

For Serving:

• 1 baguette baguette

Directions

1. For the Shrimp: In a large skillet, heat 1 tablespoon butter over medium-high heat until just melted. Place shrimp in a single layer and immediately add Worcestershire sauce, lemon juice, white wine, spices, garlic, all of the rosemary, and hot sauce. Cook until shrimp are pink on bottom side, 1 to 2 minutes. Flip and continue cooking until the other side is pink, 1 to 2 minutes.

2. Reduce heat to medium and add remaining butter, a couple cubes at a time, stirring constantly to incorporate, until all is melted. The sauce will thicken as you go, though it will still appear a little thin until you take it off the heat.

3. Once all butter is incorporated, turn off heat and discard rosemary sprig. Divide shrimp and sauce into shallow bowls and serve immediately, accompanied by crusty bread for sopping.

Mirchi Vada

Potato - 1/4 cup, mashed

Green Chilli - 1, minced

Cilantro

Chilli Powder - 1 tsp

Amchur Powder - 2 tsp

Coriander Powder - 2 tsp

Garam Masala - 1 tsp

Chaat Masala - 1 tsp

Asafetida

Fennel seed - 2 tsp, crushed

Salt

Banana Pepper - 12

Besan - 1 cup

Baking Soda - 1/2 tsp

Chilli Powder - 1 tsp

Salt

Oil

In a medium bowl add the mashed Potatoes along with Green Chilli, Cilantro, Chilli Powder, Amchur Powder, Coriander Powder, Garam Masala, Chaat Masala, Asafetida, Fennel seeds and required Salt. Mix well and keep aside.

Slit the Banana Pepper and deseed them. Stuff the Banana Pepper with the prepared Potato mixture and keep aside.

In another bowl prepare a thick Batter using Besan, Baking Soda, Chilli Powder, Salt and required Water. Dip the Stuffed Mirchis in this Batter and deep fry them in hot Oil until golden. Remove from heat and transfer to plates with paper towel lined plates.