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CHICKEN ASPIC TOWERS

Ingredients:
Frozen mixed vegetables - 1 packet
Radishes - 1 bunch
Chicken stock cube - 1
Aspic jelly crystals - 1 tbsp
Cold chicken (or) Lamb - 113 g (diced)
Lettuce - 1 (shredded)
Dry sherry - 1 tbsp

Method:

  • Thaw vegetables, blanch in boiling water for 3 minutes and drain well. Top and tail radishes, Slice 8 thinly and add to vegetables. From remaining radishes, make radish roses. Pour 350 ml boiling water over stock cube, add jelly crystals, stir until dissolved and allow to cool. Add sherry.
  • Rinse out  small coffee cups (or) dariole moulds with cold water. When aspic is syrup and beginning to set, pour 1 chicken (or) meat into the rest of the aspic jelly and as soon as first jelly layer is set, spoon in the remaining jelly mixture, chill until set.
  • To serve, wring out a towel in very hot water and press around each mould or cup and turn out on to a bed of shredded lettuce. Decorate with radish roses. 


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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.