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LEEK AND SAUSAGE MEAT QUICHE

Ingredients:
Pork sausage - 500 gms
Small onion 1 (grated)
Fresh breadcrumbs - 50 gm
Egg -1
Salt and pepper

Filling:
Leeks - 1 (thickly sliced)
Butter - 25 gms
Plain flour - 25 gms
Milk - 300 ml
Homemade mustard - 1/2 tsp
Cheddar cheese - 75 gms

Method:
  •  Mix together the sausage meat, onion, breadcrumbs, beaten egg and salt and pepper to taste.
  • Press over the bottom and up the sides of an 18 cm/7" quiche or flan pan.
  • Cook in preheated moderately hot oven 200 C for 25- 30 minutes or until well browned and cooked through.
  • Meanwhile cook the leeks in boiling salted water until tender. drain well.
  • Melt the butter in a clean saucepan; stir in the flour and cook for one minute, then gradually stir in the milk.
  • Bring to the boil, stirring, and simmer until thickened.
  • Stir in the mustard, two thirds of the cheese and salt and pepper to taste.
  • Fold in the leeks.
  • Pour the filling into the sausage meat case.
  • Sprinkle the remaining cheese over the top. Return to the oven and cook for a further 10 minutes or until the cheese has melted and the top is lightly browned.
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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.