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BITTERSWEET CHOCOLATE SORBET

Ingredients:
Bittersweet chocolate - 225 gms (chopped into very small pieces)
Water - 1 1/2 cups
Sugar - 1/2 cup + 1 tbsp

Method:

  • Combine the water and sugar in a saucepan and stir once.
  • Bring to a boil and immediately remove from the heat.
  • Add the chocolate pieces to the sugar syrup without stirring.
  • Cover and let cool for 10 minutes.
  • Gently stir the mixture until smooth.
  • Refrigerate for about one hour, until thoroughly chilled.
  • Pour the mixture unto the container of an ice cream maker and freeze according to the instructions.
  • Serve in chilled wine glasses.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.