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Chicken - 1 1/2 kg (cleaned, boiled, shredded and minced)
Chinese black mushrooms - 2 (soaked in hot water, cleaned, minced)
Celery - 2 tbsp (minced)
Peanut oil - 4 tbsp
Light soya sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Salt - 1 tsp
Pepper - 1/4 tsp
tomato ketchup - 1 tbsp
Peanut oil - 2 tbsp
Water - 4 tbsp
Lettuce - 1 crisp
Chilled water


  • Mix, soya sauce, vinegar, sugar, salt, pepper, tomato ketchup, peanut oil, water together. 
  • Remove the lettuce leaves carefully and put in chilled water.
  • Heat oil. Add mushrooms, celery and chicken. Saute for 2-3 minutes. Pour in the seasoning and stir well.
  • Arrange lettuce leaves in a shallow bowl or a deep plate. Place the chicken mixture in the centre.
  • You may serve hot or cold, with rice.
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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.