Without losing a breath and before she could change her mind, I turned around and rushed towards the diary. I quickly tried to flip the pages on my way from her cupboard to the living room. Aged pages inside with some oil stains here and there. Aroma of spices trying to escape from between the pages telling several old stories of their own. News paper cuttings, many of which are more than 30 years old, clipped carefully and hand written recipes in Hindi. There's everything in there. Everything from 15 ways to pickle a lemon to her famous bharwan masala recipe and also my husband's favorite gulab jamun.
1 lb shrimp (clean)
1 1/2 cups sliced onion
1 cup cherry tomatoes
1 teaspoon tandoori masala
Salt to taste
1 1/2 tablespoon olive oil
Heat oil in a thick bottom skillet. Add onion. Saute for 3-5 on medium high heat until soft and golden.
Add shrimp. Toss and cook for 3-5 minutes until cooked.
A couple minutes after adding shrimp, add rest of the ingredients. Toss and stir well. Continue cooking until done.
Serve sizzling hot as part of fajitas, as appetizers with beer or as a side in your holiday feast.