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FROSTED GINGER BARS

Ingredients:
Butter -1/2 cup
Firmly packed brown sugar - 1/2 cup
Egg -1
Molasses - 1/2 cup
Pancake mix - 2 cups
Ginger - 1 1/2 tsp
Cinnamon - 1 1/2 tsp
Water - 1/2 cup

Frosting:
Cream cheese - 150 gms
Sifted confectioner's sugar - 2 cups
Lemon juice- 2 tbsp
Grated lemon peel - 1 tbsp

Method:

  •  For bars, beat butter and brown sugar together until creamy. Add egg and beat well. Blend in molasses.
  • Blend pancake mix, ginger, and cinnamon; add to creamed mixture. Blend in water.
  • Turn batter into a greased and floured 15*10*1" jelly roll pan and spread evenly.
  • Bake at 350 F about 20 minutes. cool in pan on wire rack.
  • For frosting, beat cream cheese until fluffy. Add sugar gradually, creaming until well mixed.
  • Beat in lemon juice. spread frosting over cooled bars.
  • Sprinkle with grated lemon peel.
  • chill until frosting is set.
  • Cut into bars. 


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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.