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For the pastry:
Plain flour - 170 g
Margarine - 85 g (cut into small pieces)
Castor sugar - 1 tsp
Egg yolk - 1
For the filling:
Eggs - 2
Sugar - 56 g
Flour - 28 g
Milk - 225 ml
Few drops vanilla essence
Double cream - 115 ml
Apricot jam - 3 tbsp
Plain chocolate - 225 ml


  • Sift flour and salt, add margarine and rub into flour until mixture resembles fine breadcrumbs. Add sugar and egg yolk with enough cold water to make a stiff paste. Roll out to fit an 8-inch flan cake. Bake blind for 20 minutes. Cool.
  • Make the custard. Blend 1 egg and 1 egg yolk with sugar and flour. Gradually add milk and vanilla essence. Bring to the boil slowly. Reduce heat and cook 2-3 minutes. Cover and allow to cool.
  • Whip cream until thick, but not stiff. Whisk egg white until stiff and fold into the cream. Spread jam over base of flan case. Pour over custard and top with pipped cream. Decorate with grated chocolate. 
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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.