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JAMAICAN RUM CUSTARD

Ingredients:
Egg yolks - 5
Egg white - 1
Corn flour -25 gms
Soft brown sugar- 50 gms
Milk -575 ml
Dark rum - 125 ml
Double cream - 150 ml (whipped)

Method:

  • Combine the eggs, sugar and corn flour in a mixing bowl.
  • Scald the milk and stir a little of it into the egg mixture.
  • Strain the mixture back into the pan of hot milk, beating constantly.
  • Cook the custard, stirring continuously, until it is thick.
  • Do not let the custard boil. Remove the pan from the heat and stir in the rum.
  • Pour the custard into parfait glasses and serve chilled decorated with whipped cream.
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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.