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Chicken drumsticks - 8
Ground ginger - 2 tsp
Salt and pepper
Corn flour - 2 tbsp
Water - 2 tbsp
Vinegar - 5 tbsp
Soy sauce - 2 tsp
Brown sugar - 4 tbsp
Chicken stock - 300 ml
Pineapple chunks -300 gms (1 can)
Tomatoes - 4 (skinned and quartered)
Red pepper - 1 (cored, seeded and sliced)


  •  Rub the chicken drumsticks with the ginger, salt and pepper.
  • Place under a preheated grill and cook until golden on all sides. Transfer to a casserole.
  • Blend the cornflour with the water in a saucepan and add the vinegar, soy sauce, sugar and stock.
  • bring to the boil, stirring, and simmer until thickened.
  • Add the pineapple with its syrup, the tomatoes and red pepper and stir well.
  • Pour over the chicken in the casserole.
  • Cover and cook in a preheated moderate oven for about 30 minutes or until the chickken is cooked through and tender.
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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.