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ANCHOIADE

Ingredients:
Egg yolk - 1
Salt-cured anchovies - 6 (rinsed and dried)
Dijon mustard - 2 tsp
Freshly squeezed lemon juice - 1 tbsp
Extra virgin olive oil - 1 cup
Minced fresh flat-leaf parsley - 1 tbsp
Kosher salt
Freshly ground black pepper

Method:

  • Put the egg yolk, anchovies, mustard and lemon juice in a food processor and pulse until smooth. 
  • With the machine running, gradually add the olive oil. 
  • Transfer to a small bowl, stir in the parsley, and season with salt and pepper to taste. 
  • Cover and refrigerate for up to 5 days. 
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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.