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BARM BRACK (FRUIT BREAD)

Ingredients:
Pai flour - 450 gms
Nutmeg - 1/4 tsp
Pinch of salt
Butter - 50 gms
Fresh yeast - 18 gms
Sugar - 50 gms
Milk- 225 ml
Eggs  - 2 (well beaten)
Sultanas - 200 gms
Currants- 200 gms
Mixed candied peel - 100 gms (chopped)

Method:

  • Sieve the flour, nutmeg and salt together.
  • Rub in the butter.
  • cream the yeast with a little of the sugar. Add remaining sugar to the flour mixture.
  • Warm the milk gently, and add to the liquid yeast and the eggs (reserve a little egg for glazing the bread).
  • Beat liquid into dry ingredients until batter is stiff but elastic.
  • Fold in the dried fruit and peel, and turn into a buttered 8" cake tin.
  • Cover with a cloth and put into a warm place for one hour.
  • Brush with beaten egg and bake in a fairly hot oven for one hour.
  • Brush over with 1 tbsp sugar dissolved in 2 tbsp boiling water, and return to the oven for 3 minutes.
  • Turn out and cool on a wire rack.
  • Serve in slices with butter.
  • When stale, it can be toasted and buttered.
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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.