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SHU MAI WRAPPERS

Ingredients:
Flour - 1 cup
Salt - 2 tsp
Hot water - 4 tsp
Corn flour - 2 tbsp
(wrapped in a piece of gauze)
Extra corn flour

Method:

  • Sift flour ad salt in a bowl, add hot water, mix well with your fingers, knead until smooth and soft.
  • Wrap in a damp cloth and set aside for 20 minutes.
  • Sprinkle little corn flour over a rolling board, knead dough once more then roll out carefully to a thin circle.
  • Sprinkle more corn flour over the dough with the gauze bag.
  • Roll up away from one onto the rolling pin, then roll out.
  • Repeat with the underside, open up and sprinkle corn flour.
  • Roll up in rolling pin again, remove the pin and roll out again, repeat the process 5 times, until dough is 1/10" thick.
  • Fold the dough like an envelope which should be 3" wide only.
  • Cut the long envelope shape dough into 3" long pieces, then cut each into 3" square wrappers.
  • Use as required.
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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.