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BROWN SUGAR CRACKLE GLAZE

Ingredients:
Brown sugar - 2 cups (firmly packed)
Dijon mustard - 5 tbsp
Pepper - 2 tsp (coarsely ground)

Method:

  • In a small bowl, mix sugar, mustard and pepper.
  • Sizzling, smoky- tasting grilled poultry is especially enticing when enhanced with this savory marinade or baste.
  • About 45 minutes before turkey is done (temperature in breast will be about 135 F at boen for birds up to 18 lbs, 145 F for birds over 18 lbs), spread turkey with half the glaze.
  • Cook for 20 more minutes; brush with remaining glaze.
  • Continue to cook until a meat thermometer inserted in thickest part of breast registers 160 F at bone.
  • If glaze becomes too dark, drape dark areas with foil.

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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.