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Chicken breasts - 6
Chicken cube  -1
salt - 1 tsp
Corn flour - 1 tsp
Long beans - 250 gms (diagonally cut 3 cm lengths)
Sugar - 1 tsp
Ginger - 1 piece (finely chopped)
Onions - 2 (finely shredded)
Bamboo shoot - 1 piece (finely sliced)
Water chestnuts - 10 (finely sliced)
Shallots - 8 (green ends only diagonally cut 3 cm lengths)
Corn flour - 1 tbsp
Soy sauce - 1 tbsp
Sesame oil -1 tsp
Oil - 3 tbsp


  • remove skin and bones from breasts and shred finely.
  • Crush chicken cube, combine with salt and sugar and sprinkle over shreds.
  • Mix and let stand 10 minutes.
  • Place beans and sugar in boiling water; allow to stand in water for 2 minutes, drain and reserve liquid.
  • Heat 2 tbsp oil, stir fry ginger and chicken until white. Remove.
  • Add remainder of oil, stir fry drained beans, bamboo shoots, onions,and water chestnuts.
  • Return chicken and toss well with vegetables.
  • Add green shallot ends,check seasoning,add half cup of bean liquid.
  • Add cornflour blended with soy and sesame oil.
  • Serve garnished with shredded red ginger.
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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.