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SHORTBREAD BISCUITS

Ingredients:
Plain flour - 225 g
Self-raising flour - 225 g
Butter - 225 g
Caster sugar - 100 g
Salt

Method:

  • Sift the plain and self-raising flour into a bowl. Cream the butter and sugar together in a separate bowl until pale and light in colour. 
  • Gently stir in the sifted flour and the salt, and mix to a light dough.
  • Turn the dough on to a lightly floured pastry board and divide into 2 halve. Form each half into a circle 5 mm thick by pressing with the hands. 
  • Do not knead or roll the mixture as it will lose it shortness. 
  • place the rounds on a lightly greased baking tray. 
  • Pinch the edges with finger and thumb and prick the surface with a fork. Bake in a preheated oven for about 45 minutes.
  • Cut each circle into 8 wedges. Cool on a wire tray. 
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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.