Few fresh bell peppers, a whole basket full of hot chili peppers, some tomatoes  & bitter gourds are a few things that I harvested from my yard a couple of days back; fresh, glossy & happy produce of my efforts through the summer.
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Synonymous with memories of back home, games, circus,  picnics, cocktail  & rainy day snacks and, of course, peanut butter sandwiches now, peanuts are an all time favorite among us.

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Colors & Zest! I do need both now. I have replaced my regular lunch with salad with whatever vegetables are available in the market, some protein like nuts or tofu or beans and no carb. atleast for a few weeks now till I get myself back to shape. I have tried before to starve myself to lose weight, but that only works for a while, for all the temptations around & the hungry stomach do not make a very good combination. I love salad, its refreshing, gives me energy, its filling and easy to make… and everyone know how good they are for you.

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This is one of those tasty recipes which can be created in jiffy when you are in a time crunch, yet you crave for something to fulfill your taste buds and hunger. The toasted sesame gives a subtle nutty flavor and you can add any vegetable you want.

Ingredients:

1 cup uncooked rice (I use Sona Masoori white rice)
½ pound medium raw shrimp – deveined and shelled
1 teaspoon Lemon Juice
2 tablespoons of Tangy Hot Oil (If this is not handy, just use regular oil mixed with a teaspoon of any hot sauce)
½ medium sized Onion chopped
2 cloves of garlic chopped and mashed
4 stalks of Celery chopped
½ cup Peas
½ cup chopped Carrots
3 Sprigs of Spring Onion (some cut in angles and some chopped fine)
Salt
2 teaspoons Vinegar
2 tablespoons Oil
1 tablespoon Oil
1.5 tablespoons of Sesame Seeds

Preparation:

Toast the sesame seeds on a skillet till they are light brown but not burnt. Set aside.

Coat Shrimp with lemon juice and a sprinkle of salt and let it marinate for about 10 minutes. Heat the Hot Oil in the pan, and sauté the shrimps till they are pink and curled up. Set aside.

Wash the rice thoroughly to drain away the extra starch, cook it in 2 cups of water and 1 tablespoon Oil. When all the water evaporates from the top, lower the heat to minimum and cover it for about 10 minutes. Switch off the heat and let it stay covered for another few minutes. The rice at this stage should be separate and long and not sticky and mushy. (Alternatively use a Rice Cooker and follow Instructions).

Spread out the rice in a plate, sprinkle Vinegar on it, toss and let it sit for about 15 minutes. In the mean time heat oil and add the garlic and onions. Stir them in oil for a minute and add the carrots, celery and peas. Fry at high heat till all the water disappears. Add salt and the rice, stir gently and cook for a few more minutes. Switch off the heat and add the Spring onions, the Shrimps and the toasted Sesame seeds. Toss and Cover for 10 more minutes.

Serve Hot.