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CREPES SUZETTE

Ingredients:
Sugar - 200 gms
Butter - 60 gms
Grand marnier or other orange liqueur
Dessert crepes - 8

Method:

  • Put the sugar and butter in a medium size saute pan or skillet and heat over high heat until the sugar is dissolved and a syrup forms.
  • Add the liqueur; light a match and carefully apply to the side of the liquid, setting it alight.
  • when the flames subside, use tongs to dip a crepe into the syrup and fold it into quarters.
  • Repeat until you have 2 crepes on each of 4 plates.
  • Spoon the remaining sauce over the crepes.
  • Garnish with a sprinkle of icing sugar.
  • Serve with vanilla ice cream.
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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.