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CREAM SPONGE

Ingredients:
Eggs -4
Castor sugar - 3/4 cup
Self raising flour - 1 1/4 cup
Butter - 1 tsp
Hot water - 3 tbsp
Cream - 1 cup (whipped)
Icing sugar
Additional whipped cream
Chinese gooseberries

Method:

  • Beat whole eggs until light. Gradually beat in sugar, continue beating until mixture is thick and sugar has completely dissolved (approximately 10-15 minutes)
  • Sift flour several times; melt butter in hot water.
  • Sift dry ingredients over egg mixture, fold in. Working quickly fold in hot water and butter.
  • Pour into a buttered and floured 20 cm cake tin.
  • Bake in a moderate oven 25-30 minutes or till cake springs back when touched lightly.
  • Turn out immediately and leave to cool.
  • Slice into three layers and fill layers with whipped cream.
  • Dust top with icing sugar and decorate with additional whipped cream and sliced Chinese gooseberries.
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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.