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LASAGNA

Ingredients:
Lasagna noodles -200 gms
Ground beef - 450 gms
Mild Italian sausage links (casting removed) - 2
Olive oil - 1 tbsp
Onion - 1 (finely diced)
Garlic clove - 1 peeled and minced
Italian style tomatoes - 700 gms can (drained)
Tomato paste - 150 gms can
Oregano - 1/2 tsp
Basil - 1/2 tsp
Sugar -  1 tsp
Ricotta cheese - 200 gms
Mozzarella cheese -  200 gms (thinly sliced)
Parmesan cheese - 1/2 cup (freshly grated)

Method:

  • cook lasagna noodles in boiling salted water following package instructions; drain. Rinse with cold water and drain again.
  • Brown beef and sausages in large skillet. Remove from pan and pour off drippings.
  • Add oil to same skillet. Add onion and garlic; cook over low heat for 5 minutes. Add tomatoes, breaking them up with wooden spoon. Add tomato paste and seasonings. Stir well, then add meat to sauce. Cook over low heat for 40 minutes, or until thick.
  • Preheat oven to 350 degrees.
  • Lightly grease 13*9*2" baking dish. Ladle about 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with half the ricotta and half the mozzarella.
  • Add layer of sauce and 1/3 of noodles, then remaining ricotta and mozzarella.
  • Top with more sauce; add remaining noodles.
  • Top with remaining sauce and sprinkle with Parmesan cheese.
  • Bake for 30 minutes, or until well baked.
  • remove from oven and serve.
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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.