Hawaiin Macaroni salad

 There used to be a restaurant in Los Angeles which used to serve Hawaiian food. One of the side dishes was a macaroni salad which was a bit sweet. I used to like it. Its been so long time ago that we had it. Finally I made it the other day, to go with my store bough coconut shrimp and yum...dinner was ready in no time

Hawaiian Macaroni salad

Hawaiian Macaroni salad

Ingredients:

1. 3 cups macaroni cooked according to package directions in salted water
2. 1 tablespoon apple cider vinegar
3. 1 medium carrot chopped or shredded
4. 1/4 cup each of onion finely chopped, milk, mayonnaise, sweet relish
5.  1-2 teaspoon sugar
6. fresh ground black pepper
7. chopped green onions

• Mix all the ingredients together to form nice smooth consistency. Add the over the paste and mix well. Give it a taste test and add bit more sugar and/or salt according to taste. Chill in the fridge for 1 hr to let the ingredients mix well together and serve as a side dish

Goan Shrimp

Shrimp is coconut gravy can be made in so many different ways...really spicy, mild spicy, sweet and spicy. The dish here is the really spicy level, but you can reduce the heat by reducing the chilli paste. Do try it...its mouth wateringly LOL  delicious

Goan Shrimp (Shrimp is spicy coconut gravy)
Ingredients:

1. 12-15 oz large shrimp
2. 1 tablespoon garlic chilli paste
3. 1 medium onion ground to paste
4. 1 heaped teaspoon ginger garlic paste
5. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
6. 1 heaped teaspoon coriander powder
7. 1 teaspoon each of cumin powder, turmeric
8. salt to taste
9. 1 chicken bouillon
10. 1 tablespoon oil
11. 1/2 cup thick juice from a mini golf ball sized tamarind

Marinate the shrimp with salt and  turmeric for 15-30 minutes.

If using only dried coconut, grind the it to paste. 

If using coconut milk and dried coconut, grind it along with the onion.

Heat the oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add shrimp and stir well.  Add coconut milk and tamarind juice along with the chicken bouillon and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.