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COURT BOUILLON

Ingredients:
White onions - 2 (coarsely chopped)
Head celery - 1 (coarsely chopped)
Bay leaves - 2
Dry white wine - 1 cup
Freshly squeezed lemon juice - 1/2 cup
black peppercorns - 1 tsp
Cold water - 3 cups

Method:

  • Combine all of the ingredients in a large non-reactive saucepan.
  • Bring to a boil over high heat, reduce the heat to low, and barely simmer for 30 minutes.
  • Strain into a clean saucepan.
Note:
The court bouillon can be strained and used again to poach fish or shellfish. Store it in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months.
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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.