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MUSSELS 'AU GRATIN'

Ingredients:
Mussels - 4 pints
Onion - 1
Bay leaf - 1
Thyme
Parsley
Cooked mushrooms - few
Bechamel sauce 
Butter
Browned breadcrumbs
Grated cheese

Method:

  • Open the mussels. Put them in a casserole or pan with their liquor and the onion, bay leaf, thyme and parsley.
  • Cook them for about 5 minutes. Drain them, reserving the liquor.
  • Put them in a fireproof dish.Slice the mushroom thinly, and cover the mussels with them.
  • Make a thick bechamel sauce using half milk and half mussel liquor.
  • Spread the sauce over the mussels.
  • Dot with butter, and sprinkle with the browned crumbs, then with a little grated cheese.
  • Brown and heat the dish briefly under the grill.
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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.