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PASTA SHELLS WITH CHILLIES AND PIMENTOS

Ingredients:
Small pasta shells - 350 g
Whole green chillies - 2 cans (rinsed, seeded and chopped)
Pimentos - 75 g (drained and chopped)
Soured cream - 225 ml
Salt - 1/4 tsp
Dried oregano - 1/4 tsp
Chilli powder - pinch
Strong cheddar cheese - 90 g (grated)

Method:

  • Cook the pasta shells according to packet directions.
  • Meanwhile, place the chillies, pimentos, soured cream, salt, oregano and chilli powder in a large frying pan, and stir.
  • About 1 minute before the pasta is done, heat the sauce mixture in the pan over moderate heat. Drain the pasta thoroughly in a colander; add to the chilli and pimento mixture with the cheese, and toss thoroughly. Serve with a green salad.
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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.