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VICHYSSOISE SOUP

Ingredients:
Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives

Method:

  • Wash and chop leeks, chop onion and peel and slice potatoes.
  • Melt butter, add leeks, and onion, cover and cook for 10 minutes.
  • Add water, stock cubes, potatoes, seasoning and nutmeg.
  • Bring to boil, lower heat and simmer gently for 30 minutes.
  • Sieve soup or put in a blender.
  • Stir in cream, reserving about 3 tbsp.
  • Chill soup well.
  • Just before serving, pour over remaining cream in a circle.
  • Sprinkle with chopped chives.



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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.