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STUFFED ARTICHOKE HEARTS

Ingredients:
canned or cooked artichoke hearts - 8
Salt - 1 1/2 tsp
Pepper - 1/2 tsp
Butter - 6 tbsp
Minced onions - 1/4 cup
Minced celery - 1/4 cup
Minced carrots - 1/4 cup
Mushrooms - 1 cup (chopped)

Method:

  • Scoop out the choke, or prickly center, of the artichoke hearts, then sprinkle the hearts with half the salt and pepper.
  • Melt half the butter in a casserole. Add the artichokes and simmer them for 5 minutes, basting frequently.
  • Preheat the oven to 325 degrees.
  • Melt the remaining butter in a skillet and saute the onions, celery, carrots and mushrooms for 8 minutes.
  • Mix well, and season them with the remaining salt and pepper.
  • Stuff the artichoke hearts with the sauteed vegetables.
  • Return them to the casserole, cover with a piece of buttered wax paper, and bake for 20 minutes.
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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.