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TARTE AU GRUYERE

Ingredients:
Rich shortcrust pastry - 175 gms
Butter - 25 gms
Flour - 25 gms
Milk - 150 ml
Salt and pepper
Cayenne pepper
Gruyere cheese - 75 gms (grated)
Eggs -2 (separated)
Parmesan cheese - 1 tbsp (grated)

Method:

  • Preheat the oven to 220 C.
  • Roll out the pastry dough and line a buttered 9" flan tin. Bake blind for 20 minutes.
  • Remove from the oven and set aside.
  • Reset the oven to 190 C.
  • Melt the butter in a saucepan. Stir in the flour to make a roux.
  • Draw the pan off the heat and gradually add the milk, stirring constantly.
  • Return the pan to the heat and bring the sauce to the boil, stirring, until very thick.
  • Season with salt, pepper and a pinch of cayenne.
  • Stir in the gruyere and remove the pan from the heat.
  • beat in the egg yolks and set aside until cool.
  • Beat the egg whites until stiff and fold them into the cheese mixture.
  • Pour the mixture into the pastry shell, sprinkle the parmesan on top and bake for 25 minutes or until the top is puffed up and golden brown.
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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.