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GOULASH

Ingredients:
Butter - 50 gms
Onions - 225 gms (peeled and sliced)
Stewing veal - 450 gms (diced)
Paprika - 1 tbsp
Tomatoes - 225 gms (peed and chopped)
beef stock cube - 1
Tomato puree - 50 gms
Salt and pepper to taste
Potatoes -450 gms (peeled and diced)
Mushrooms - 100 gms
Soured cream - 115 ml

Method:

  • Heat the butter and fry the sliced onions and meat lightly  in a strong saucepan.
  • Stir in the paprika, then the tomatoes.
  • Dissolve the stock cube and tomato puree in 350 ml boiling water, add to the pan, season and  simmer covered for about one hour.
  • Stir well, add the sliced potatoes and cook for a further 45 minutes.
  • Add the mushrooms for the last 10 minutes only.
  • Serve in a heated casserole, top with warm soured cream, and sprinkle with a little more paprika.


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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.