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CHICKEN WONTON SOUP WITH PRAWNS

Ingredients:
Boneless chicken breast - 275 gms(skinned)
Prawn tails - 200 gms (raw or cooked)
Fresh root ginger - 1 tsp (finely chopped)
Spring onions - 2 (finely chopped)
Egg- 1
Oyster sauce - 2 tsp
Wonton wrappers  - 1 pkt
Corn flour paste - 1 tbsp
Chicken stock - 900 ml
Cucumber - 1/4 (peeled and diced)
Spring onion  - 1 (roughly shredded)

To Garnish:
Coriander sprigs - 4
Tomato - 1 (skinned, seeded and diced)

Method:

  • Place the chicken breast , 150 gms of the prawn tails, the ginger and spring onions in a food processor and process for 2-3 minutes.
  • Add the egg, oyster sauce and seasoning and process briefly. Set aside.
  • Place 8 wonton wrappers at a time on a surface, moisten the edges with cornflour paste and place 1/2 tsp of the chicken and prawn mixture in the centre of each. 
  • Fold them in half and pinch to seal.
  • Simmer in salted water for 4 minutes.
  • Bring the chicken stock to the boil, add the remaining prawn tails ad the cucumber and simmer for 3-4 minutes.
  • Add the filled wontons and simmer for 3-4 minutes to warm through.
  • Garnish with spring onion, coriander and diced tomato.
  • 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.