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LEMON CHIFFON PIE

Ingredients:
Plain sweet biscuits - 1/2 packet (crushed)
Butter- 100 gms
Cinnamon powder

Filling:
Sugar - 1 cup
Butter - 125 gms
Lemons - 3 (juice and finely grated rind)
Eggs - 3
Whipped cream - 150 ml

For Garnishing:
Whipped cream
Lemon twists

Method:

  • Make base by combining the biscuits, butter and cinnamon and pressing into a 20cm     greased microwave pie plate. Chill while making the filling.
  • For the filling, heat the sugar, butter, lemon juice and rind in a microwave safe bowl on high powder for 1-2 minutes.
  • Beat the mixture, adding the eggs one at a time, then beat the whole mixture well.
  • Cook on medium power for 4-6 minutes or until mixture thickens, stirring every two minutes. Allow to cool.
  • Fold in the whipped cream and spoon into base. Chill.
  • Decorate with extra whipped cream and lemon twists before serving.


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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.