Unakka Chemmeen chamanthi (Dry shrimp Chamanthi)

This side dish made with dry shrimp and coconut adds a special flavour to your meal. Best had with rice porridge (kanji).
In the picture above, the chamanthi is served with Biriyani, Raita, papad and pickle.

Ingredients:
1/2 cup dry shrimps (unakka chemmeen)
1 cup grated coconut
1 clove garlic
1 inch piece ginger
4-5 dried red chillies (vattal mullaku)
1/4 onion (or use 4-5 shallots)
few curry leaves
1 lime-sized ball of wet tamarind
Salt to taste
1 tsp Coconut oil

Method:
1. In a pan, dry roast the shrimps till they are brittle to the touch. Keep stirring continuously so that the shrimps don't burn.
2. Remove from heat and keep aside
3. Put a few drops of coconut oil in the pan. Put the dried red chillies in the oil and stir till crisp.
4. Remove from heat and keep aside.
5. Put all the ingredients in a mixer and blend to a fine texture. Try not to add any water.
6. Once ground well, remove from mixer and shape into a ball.

The chamanthi is now ready to serve.

Moroccan style Lamb Chops

This is my variation from the many recipes I looked up before making this.

Ingredients:
1/2 kg Lamb chops (around 4-8 depending on size)
1 tsp Vinegar (I used cider vinegar. Think Balsamic would be better)
1 tsp ginger garlic paste
2 tsp pepper powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
3-4 tbsp Olive oil
salt to taste

Method:
1. Marinate the Lamb chops with all the ingredients listed for atleast 2 hrs.
2. Heat a frying pan
3. Add some olive oil and leave for a while to heat up
4. Place the marinated lamb chops on the hot oil and move around a little for the oil to spead
5. Cook for about 3-4 minutes on each side for pink in the middle finish (rare to medium rare). Cook longer if desired but lamb is best served pink.
6. Remove from heat and place in foil for a further 2-3 minutes

Lamb chops are now ready to serve.

I had mine with khubhus (Arabic bread), hummus and a fresh salad made with lettuce, bell pepper, big red chilli pepper and tomatoes with a simple lemon and olive oil dressing.

Hummus Tahina

Ingredients:
1 can chickpeas (400 gms)
1 clove garlic
2-3 tbsp Tahini (Sesame paste)
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 Lemon (Juice)
2 sun-dried tomatoes (optional)
4-6 stoned olives (optional)
Salt
Olive oil (to bring mixture together)
Water (to bring mixture together. use with olive oil)

Method:
1. Put the garlic in the food processor with a few chickpeas and blend
2. Add the remaining ingredients and blend by slowly adding olive oil (or olive oil and water) to being mixture together.
3. Make into a smooth paste.

Hummus tahini is ready to serve.