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PLUM AND GIN SORBET

Ingredients:
Plums-1 kg (halved and stoned)
Castor sugar - 275 gms
Water - 750 ml
Gin  - 2 tbsp
Egg whites - 2

Method:

  • Put the plums into a saucepan with 100 gms of the castor sugar and 150 ml of the water.
  • Simmer gently until the plums form a pulp.
  • Rub through a sieve using a wooden spoon, to remove the skins.
  • Stir in the gin and allow to cool.
  • Put the remaining water and sugar in a heavy based saucepan. 
  • Heat gently until sugar has dissolved.
  • Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
  • Stir the plum mixture into a freezer container and,stirring occasionally, freeze for about 1 1/2 hours until mushy.
  • Beat the egg whites until they form soft peaks.
  • Fold into the mixture and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
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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.