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SUN DRIED TOMATO SALAD WITH ROASTED PINE NUTS

Ingredients:
Iceberg lettuce - 30 gms
Lollo rosso - 30 gms
Red spinach - 20 gms
Mustard cress - 15 gm
Onion vinaigrette - 2 tsp
Sea salt and crushed peppercorn to taste
Garlic cloves - 6 (roasted whole)
Pine nuts - 1 tsp
Sun dried tomatoes - 20 gms
Onion - 1 tbsp (sliced and caramelized)
A sprig of basil
Extra virgin olive oil- 1 tsp
Balsamic vinegar  reduction - 1 tsp
Parmesan cheese shavings - 1/2 tsp

Method:

  • Place iceberg lettuce, lollo rosso, red spinach and mustard cress in a mixing bowl, add onion vinaigrette and toss till lightly coated.
  • Add salt and pepper to taste.
  • Place in the middle of a plate with the roasted garlic, pine nuts and sun dried tomatoes.
  • Place caramelized onion on top with herbs.
  • Decorate the plate with extra virgin oil and balsamic vinegar reduction and finish with parmesan cheese shavings.


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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.