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CHOCOLATE CREAM POTS

Ingredients:
Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml

Method:

  • Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.
  • Add 150 ml boiling water to the coffee and stir until it is dissolved.
  • Grate the chocolate and blend 175 gms into the coffee until smooth.
  • Reserve 50 gms to decorate.
  • Gradually blend in the egg yolks.
  • Whisk the egg whites stiffly and fold into the chocolate mixture.
  • Spoon the mixture into the dishes and place in a refrigerator to set.
  • Whip the cream until stiff.
  • Decorate with piped cream and reserved grated chocolate.
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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.