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RUSSIAN CIGAR BISCUITS

INGREDIENTS:
Butter - 40 gms
Egg whites -2
Castor sugar - 65 gms
Plain flour - 50 gms (sifted)
Ground almonds - 1 tbsp

Method:

  • Melt the butter gently over a low heat, and allow to cool.
  • Beat the egg whites until frothy, add the castor sugar and beat again for 2-3 minutes until the mixture is thick.
  • Gently fold in the sifted flour together with the melted butter and the ground almonds.
  • Lightly grease 3 baking trays. Drop 3 small spoonfuls of the mixture on to a tray.
  • Spread each spoonful into a shallow oval shape and bake in a preheated oven for about 5 minutes, or until the biscuits are lightly browned round the edges.
  • Quickly remove the biscuits from the baking tray and curl them round the handle of a wooden spoon while still hot.
  • Allow the biscuits to set in shape for 2-3 minutes before removing to a wire tray to go completely cold.
  • Cook the remaining biscuits similarly using a cool baking tray for each batch. Curl and allow the biscuits to set in shape.
  • It is advisable to cook only 3 of these biscuits at a time as speed is needed in shaping them.
  • However the mixture has to be spread on to cool trays, so it is a good idea to have 3 trays in use.
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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.