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FETTUCCINE ALLA SALSA DI FUNGHI (FETTUCINE WITH MUSHROOM AND TOMATO SAUCE)

Ingredients:
Butter - 25 gms
Olive oil- 2 tbsp
Tomato sauce- 2 cups
Small onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Mushrooms - 200 gms (sliced)
Salt and pepper
Fettuccine or other egg pasta - 300 gms

Method:

  • Prepare the tomato sauce in advance. Heat the butter and oil in a saucepan and fry the onion and garlic gently until soft and golden.
  • Add the mushrooms. stir and fry for a minutes or two then stir in the tomato sauce.
  • Heat through and season to taste.
  • Cook the pasta in plenty of boiling salted water until just tender, about 10 minutes, then drain.
  • Turn into a heated serving dish, dress with a little oil or butter and pour the sauce over.
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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.