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A CHESTNUT PUDDING (MONTEBIANCO)

Ingredients:
Chestnuts - 450 gms
Icing sugar - 100 gms (sifted)
pinch of salt
Double cream - 120 ml

Method:

  • With a sharp knife make criss-cross slits in the ski of each chestnut.
  • Cover the chestnuts with water, boil gently for 15 minutes, drain, and while still hot remove shells and inner skins.
  • Cover shelled chestnuts with water and simmer for 45 minutes - one hour, until very soft.
  • Drain thoroughly.
  • Mash the chestnuts, add sugar and salt and beat until smooth.
  • Force the puree through a potato ricer or food mill so that it forms a cone shaped mound of chestnut vermicelli on a serving dish placed immediately beneath. Chill if possible.
  • Shortly before serving whip cream until thick enough to coat chestnut mound so that it looks like a snow covered hill.


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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.