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Apples - 8 (peeled, cored and diced)
Butter - 50 gms (soft)
Lemon juice - 1 tbsp
Sultanas - 115 gms
Cinnamon powder - 1 tsp
Nutmeg - 1/2 tsp
Light or dark soft brown sugar - 1 tbsp
Filo pastry -  6 sheets (thawed and covered with a clean, damp tea towel)
Light cooking spray or melted butter - 50 gms
Icing sugar for dusting


  • Preheat oven to 190 C. Line 2 baking trays with non-stick baking parchment.
  • In a bowl, mix the apples with butter, lemon juice, sultanas, cinnamon, nutmeg and brown sugar, and set aside.
  • Transfer to a baking tray and bake in the oven for 15 minutes. Cool and keep aside.
  • Unroll the pastry, lay out one sheet on the other prepared baking sheet and spray it very lightly with cooking spray.
  • Place the next sheet on top and continue the process with thee remaining filo.
  • Divide the coked apple mixture between the 2 pastry stacks and spread out evenly, leaving a 5 cm border of pastry at each end. Carefully roll the pastry up lengthways, tucking in the edges as you go.
  • Make sure you finish rolling with the seam at the bottom, so that the weight of the strudel seals the edges. Spray the strudels lightly with cooking spray and bake for 30 minutes or until crisp and golden.
  • Dust with icing sugar and serve.
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Dondakaya Masala (Gherkins Masala) curry

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

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.