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KOREAN PORK KABOBS

Ingredients:
Lean boneless pork - 1 1 /2 pounds
Unsweetened pineapple juice-  1/2 cup
Soy sauce - 1/4 cup
Sliced green onion with tops - 1/4 cup
Sesame seed - 4 tsp
Brown sugar  - 1 tbsp
Garlic clove -1 (minced)
Pepper -1/8 tsp
Cornstarch -1 tsp
Green pepper -1

Method:

  • Cut pork into 18 pieces. In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
  • Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
  • Drain meat, reserve marinade.
  • In saucepan blend cornstarch and two tbsp water; stir in reserved marinade.
  • Cook and stir till thickened.
  • Cut green pepper into 1" squares. Thread pepper on six skewers alternately with meat.
  • Grill over medium coals 6-8 minutes. Turn kabobs; grill till done, 6-8 minutes more, brushing with sauce occasionally.
  • Pass remaining sauce.



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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.