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YOKOHAMA SOUP

Ingredients:
Butter - 2 tbsp
Shallots - 2  tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste

For Topping:
Heavy cream - 1 cup (whipped)

Method:

  • Melt butter in a heavy saucepan over medium heat.
  • Add shallots and saute one minute.
  • Sprinkle on flour and cook 5 minutes longer, stirring to prevent scorching.
  • Add remaining soup ingredients. 
  • Bring to a gentle boil  and season to taste.
  • Let soup cool down slightly before pouring into 6 oven proof cup bowls.
  • Top with whipped cream.
  • Quickly place under broiler and glaze until whipped cream is lightly browned.
  • Serve immediately.
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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.