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CASSATA

Ingredients:
Basic Vanilla Ice cream - 1 packet
Crystallized fruits - 100 gms (chopped)
Brandy - 2 tbsp
Mixed nuts - 50 gms (chopped)
Double or whipped cream - 150 ml

Method:

  • Allow the basic vanilla  to soften for about one hour in the refrigerator.
  • Meanwhile put the chopped crystallized fruits in a small bowl, pour over the brandy and leave to soak for one hour.
  • Toast the chopped nuts gently under a preheated low grill, turning them with a fork to ensure even browning Allow to cool.
  • Gently stir the fruits, brandy and nuts into the softened ice cream and spoon the mixture into a 15 cm loose based cake tin.
  • Place the tin in a polythene bag, seal, and freeze.
  • To serve, turn out the cassata and decorate with rosettes of whipped cream, using a piping bag fitted with a rose piping nozzle.


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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.