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Onion - 1/2 cup (diced)
Black mustard seeds - 1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 1/2 cups
Lime zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
Garlic - 2 cloves (minced)
Shiitake mushrooms - 6 (diced)
Frozen young green peas - 1/4 cup
Basil leaves - 8 (chopped)
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes - 2 (blanched, peeled, seeded and diced)


  • Light spray a nonstick saucepan with olive oil. Heat the pan, ad the onion and saute over medium low heat for 3-4 minutes, or until translucent. 
  • Add mustard seeds, turn up the heat to medium-high, and cook for about 2 minutes, or until the seeds turn gray, sputter and pop.
  • Add the rice and cook for 2-3 minutes, stirring continuously. Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer and stir gently.
  • Simmer for about 20-25 minutes, or until the rice is tender and fluffy, and the liquid is evaporated. During the cooking process, add more broth as needed to keep the rice covered. Gently fold in the basil, chives, thyme and tomatoes. Cook for 2 minutes longer and serve immediately.
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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.