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CASSEROLE OF SHRIMP-STUFFED PEPPERS

Ingredients:
Red (or) Green peppers - 4
Butter (or)  Margarine - 2 tbsp
Onion - 1 (peeled and chopped)
Cooked rice - 1 cup
Shrimp - 1 small can
Salt
Pepper
Lemon juice
Broth (or) Consomme - 1 cup

Method:

  • Preheat oven to 350 F.
  • Cut slice from stem end of each pepper; remove all seeds and pith.
  • Heat butter in saute pan. Add onion; saute until soft. Add rice and shrimp; season carefully. Add lemon juice.
  • Fill peppers with mixture. Arrange in buttered casserole; add broth. Cover; cook about 30 minutes, or until tender.
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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.