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PIROGER (RUSSIAN PASTRY)

Ingredients:
Wheat flour - 125 gms
Salt- 2 gms
Butter - 75 gms
Egg - 1+1
Water - 2 tbsp

Tuna Fish filling:
Tuna fish mixed with chopped onion, capers and parsley

Minced Meat filling:
Minced meat -150 gms
Oil - 1 tbsp
garlic clove - 1
Soy sauce -  1 tbsp
Chilli powder - 1 tsp
Ground ginger - 1/2 tsp
Sour cream - 2 tbsp


Method:

  • Mix flour and salt. Rub the fat into the mixture  and add egg and water.
  • Forma  a dough and let it rest in a refrigerator for approximately one hour.
  • In the meantime, prepare the desired filling.
  • For the minced meat filling: Heat oil and pressed garlic in a microwave safe bowl under cover, 750 w, for 2 minutes.
  • Add the minced meat. Mash it with a fork.
  • Cook the minced meat under cover, 750 w for 4 minutes.
  • Add spices and sour cream and season to taste.
  • Roll out the dough into a square, 24 * 24 cm. Divide the square into four smaller squares.
  • Fold the squares diagonally, into a triangle.
  • Brush the edges with a beaten egg and press the openings together in order to close them.
  • Place the pirogs in the crisp plate.
  • Cook with crisp for 6-7 minute, until the Russian pastries have a nice light brown surface.
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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.