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ENGLISH PEA SOUP

Ingredients:
Shelled peas - 450 gms
Chicken stock - 900 ml
Parsley sprigs - 2
Mint sprigs -2
Granulated sugar - 1/2 tsp
Spring onions - 3 (trimmed)
Butter - 50 gms
Flour - 15 gms
Milk - 300 ml
Salt and freshly ground pepper
Fresh mint or spring onion tips to garnish

Method:

  • Put the peas, stock, parsley, mint, sugar and onions in a large saucepan.
  • Cover and simmer for about 40 minutes until the peas are soft.
  • Remove the parsley, mint and spring onions and blend the peas and stock to form a puree.
  • Blend the butter, flour and milk together until smooth.
  • Pour into  a saucepan and bring to the boil, stirring all the time, to thicken.
  • Cook gently for 2-3 minutes.
  • Stir in the pea puree and reheat gently.
  • Add seasoning to taste.
  • Serve garnished with chopped mint or spring onion tops.
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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.