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WOK FRIED LOTUS STEM AND WATER CHESTNUTS IN HONEY CHILLI SAUCE

Ingredients:
Lotus stem - 125 gms (peeled and sliced)
Water chestnuts - 125 gms 
Corn flour - 80 gms
Salt to taste
Oil for deep frying
Dry red chillies - 1 1/2 tsp (diced)
Garlic - 1 tsp (chopped)
Ginger - 1 tsp (chopped)
Tomato ketchup - 2 tbsp
Honey - 1 tbsp
Dark soya sauce - 1/4 tsp
Spring onions - 2  tsp (chopped)
Chilli oil - 1/2 tsp

Method:

  • Lightly season lotus stem and water chestnuts with salt and coat with corn flour.
  • Heat  oil in a wok and deep fry lotus stem and water chestnuts till crisp. Drain and keep aside.
  • In a wok, heat 2 tsp of oil and saute dry red chillies till lightly burnt.
  • Add chopped garlic, ginger and saute.
  • Add tomato ketchup, honey and cook.
  • Add soy sauce and season.
  • Add fried lotus stem and water chestnuts to the sauce and toss, adding chopped spring onions.
  • Finish with chilli oil ad serve hot.


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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.