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CREME BRULEE (BURNT CREAM)

Ingredients:
egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece

Method:

  • Combine the egg yolks with one tablespoon of sugar in a mixing bowl.
  • Put the cream and vanilla pod into a saucepan, bring slowly to boiling point and boil for one minute exactly.
  • remove the pan from the heat, lift out the vanilla pod and pour the cream on to the egg yolks and sugar, stirring all the time with a whisk.
  • Strain the mixture into the top of a double saucepan and cook, stirring constantly, for 25 minutes or until the custard as thick enough to coat the back of a wooden spoon.
  • Pour the custard into a buttered, heatproof serving dish, allow it to cool then chill in the refrigerator.
  • Sprinkle a layer of castor sugar to a depth of 1/2 " over the surface of the custard.
  • Put the dish under a very hot grill until the sugar melts and turns golden brown.
  • Return the custard to the refrigerator for 2-3 hours before serving.
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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.