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Sifted all purpose flour - 1 3/4 cups
Butter - 3/4 cup
Grated lemon peel - 1 tsp
Sugar - 3/4 cup
Egg -1
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp
Coriander powder - 1 tsp
Cardamom powder - 1/2 tsp
Red cherry jelly - 250 gms
Egg yolk - 1
Sugar - 1/4 cup
Water - 2 tsp
Toasted blanched almonds - 1/4 cup (finely chopped)


  • Cream butter with lemon peel. Add 3/4 cup sugar gradually, creaming thoroughly. Add egg and beat well.
  • Blend flour, baking powder, salt, and spices; add to creamed mixture and mix well.
  • Chill dough until easy to handle.
  • On a floured surface, roll dough into a 12*8 " rectangle. Cut into 12 strips (1")
  • Place strips 4" apart on greased cookie sheets; cookies will spread. Make a depression, 1/4" wide and 1/4" deep, lengthwise down the center of each strip. Fill depressions with jelly.
  • Bake at 375 F for 10 minutes.
  • Meanwhile, combine egg yolk, 1/4 cup sugar, and water and beat until thick.
  • Remove cookies from oven. Brush egg yolk mixture on hot cookies and sprinkle with almonds. Return cookies to oven and bake 5 minutes.
  • Cool cookies 5 minutes on cookie sheets. Add more jelly, if desired.
  • Cut diagonally into 1" slices. 
  • Cool on wire rack.
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Dondakaya Masala (Gherkins Masala) curry

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

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.