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Egg yolks - 4 
Sugar - 200 gms
Lemons - 2
Gelatine or agar agar - 2 tbsp
Cream  - 300 ml
Egg whites - 6
Avocados - 3
Avocado slices and a lemon twist to garnish


  • Beat egg yolks and sugar together.
  • Grate rinds of lemons and squeeze the juice.
  • Add rind and lemon juice to egg yolks, beating constantly.
  • Soften gelatine in 6 tbsp water and heat until it is liquid. Do the same if using agar-agar. cool slightly.
  • Whip cream  and beat into mashed avocados. Then stir into lemon and egg mixture.
  • Stir in gelatine and continue until it begins to thicken.
  • Beat egg whites until soft peaks form. Fold into lemon and avocado mixture.
  • Spoon carefully into souffle dish or tall parfait glasses and chill until set.
  • This souffle can be served with extra whipped cream and garnished with avocado slices, a lemon twist and a sprig of mint.  
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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.