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FRUITY RICOTTA CREAMS

Ingredients:
Ricotta - 350 gms
Cointreau or other orange liqueur - 2-3 tbsp
Lemon rind - 2 tsp (grated)
Icing sugar - 2 tbsp
Double cream - 150 ml
Candied peel - 150 gms (finely chopped)
(orange, lemon and citron)
Plain chocolate - 50 gms (finely chopped)
Chocolate curls 
Amaretti biscuits

Method:

  • Using the back of a wooden spoon, push the ricotta through a fine sieve into large bowl.
  • Add the liqueur, lemon rind and sugar and beat well until the mixture is light and smooth.
  • Whip the cream in a large bowl until it forms soft peaks.
  • Gently fold the cream into the ricotta mixture with the candied peel and chopped chocolate.
  • Spoon the mixture into four glass serving dishes and chill until ready to serve.
  • Decorate with chocolate curls and serve with amaretti biscuits.



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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.