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CHOCOLATE AND ORANGE ICE CREAM

Ingredients:
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Plain chocolate  -75 gms (broken into pieces)
Orange curacao - 2 tbsp
Double or whipping cream -150 ml
Grated orange rind to serve

Method:


  •  Use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Pour into a large mixing bowl and allow to cool slightly.
  • Place the chocolate pieces in a small heatproof bowl.
  • Melt the chocolate over a pan of gently simmering water, stirring as little as possible to avoid crystallization.
  • Cool slightly, then stir into the warm custard with the orange curacao. Allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold into the chocolate custard.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
  • Sprinkle with grated orange rind before serving.
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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.