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CABBAGE AND MUSHROOM SALAD

Ingredients:
Chinese cabbage or cabbage - 500 gms
Chinese dried mushrooms - 5 (soaked in hot water for 30 minutes)
Bamboo shoots - 1/2 cup (sliced into matchstick thin strips)
Capsicums - 2 (shredded)
Green chillies - 2 (chopped)
Sugar - 1 tbsp
vinegar - 3 tbsp
Soya sauce - 1 tbsp
Tomato puree - 2 tbsp
Water - 1/4 cup
Salt - 1 tsp
Sesame oil -4 tbsp
Oil - 1/2 cup

Method:

  • Take the center part of the cabbage out. Cut into 2" long pieces. put the cabbage in boiling water for 5 minutes. Drain well and place the cabbage in a serving bowl. Sprinkle salt.
  • Heat the oil in a large frying pan. Add bamboo shoots, mushrooms, capsicum and chilli. Saute for 2 minutes.
  • Add sugar, vinegar, salt, soya sauce, tomato puree and sesame oil.
  • Stir well for one minute and add water and simmer for 3-4 minutes.
  • Mix well and pour over the hot cabbage 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.