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PLOUGHMAN'S MELTS

Ingredients:
Celery stick - 1/2 (thinly sliced)
Apple - 1/2 (peel left on, sliced)
Spring onions - 2 (finely sliced)
Juice of 1/2 lemon
Chutney -3 tbsp (your choice of chutney)
Mini ciabatta rolls - 2 (halved)
Cheddar or stilton - 100 gms

Method:

  • Heat the grill to high. Toss the celery, apple and spring onions together with a little lemon juice to stop the apples browning, then set aside.
  • Put the bread onto a baking tray then lightly toast under the grill, cut side up, until just crisp.
  • Spread with a little of the chutney, then top each with a couple of spoonfuls of the apple salad, and crumble over the cheese.
  • Grill for another few minutes, until the cheese is beginning to bubble and te edges of the bread are golden.
  • Serve hot with a leafy salad on the side.
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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.