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STILTON PANCAKES

Ingredients:
For the batter:
flour - 100 gms
Milk -300 ml
Egg -1
Pinch of salt
Oil for frying

For the Filling:
Cold cooked chicken - 350 gms
Medium onion - 1 (sliced)
Salt and freshly ground pepper

For the Sauce:
Butter - 25 gms
Flour - 25 gms
Milk -300 ml
Salt and freshly ground pepper
Stilton cheese - 100 gms

Method:

  •  Mix or blend the batter ingredients (except oil).
  • Heat a little oil in a small frying pan. Pour a little of the batter mixture into the pan, turning it round to cover the base thinly.
  • Cook quickly until golden brown underneath, turn with a palette knife or by tossing and cook the second side until golden.
  • Turn out on to kitchen paper towel and repeat to make eight pancakes.
  • Finely chop the chicken and onion and mix with the seasoning.
  • Place in the centre of each pancake, then roll them up and place in a lightly buttered ovenproof dish.
  • Blend togetheer the sauce ingredients and pour into a saucepan.
  • Whisking all the time, bring to the boil over a medium heat.
  • Cook for 1-2 minutes until thickened, then pour over the pancakes and put in the oven at 190 C for 20 minutes until the pancakes are heated through and the sauce golden.
To Freeze: Pack the pancakes and sauce separately in rigid containers before baking. To serve, thaw at room temperature for 2 hours and reheat in the oven at 200 C for 15 minutes.
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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.