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EGGS FLORENTINE

Ingredients:
Spaghetti - 200 gms
Fresh spinach - 900 gms
Eggs - 4
Butter - 50 gms
Cooking oil - 1 tbsp
Nutmeg - 1/4 tsp
Salt and pepper

Method:

  • Cook the spaghetti in plenty of salted boiling water until tender. Drain. Stir in 25 gms of butter.
  • Wash the spinach. Cook, drain and chop.
  • Sprinkle with nutmeg and a little finely ground pepper.
  • Arrange the spaghetti on a hot serving dish and top with a layer of spinach.
  •  Heat the oil and remaining butter in skillet; gently crack the eggs into skillet.Season with salt and pepper. Cook until the white is set. 
  • Carefully remove and arrange on top of spinach bed.
  • Serve immediately.
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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.