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STRAWBERRY - MINT LEMONADE

Ingredients:
Strawberries- 4 cups (hulled)
Lemon juice - 1 cup
Mint sprigs - 5 cups (lightly packed)
Sugar - 1 1/4 cups
Water - 4 cups

Method:

  • In a 3-4 quart pan, combine 2 cups of water, one cup of sugar and mint sprigs.
  • Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes.
  • Pour through a fine strainer into a blender; press to extract liquid. discard mint.
  • Thinly slice about one cup of the strawberries and set aside.
  • Add half the remaining strawberries to a blender and whirl until smooth; pour into a wide mouth 2 1/2 to 3 quart pitcher or bowl.
  • In blender, whirl lemon juice and remaining whole strawberries until smoothly purees; add to pitcher.
  • Stir in sliced strawberries and remaining 2 cups of water.
  • Sweeten to taste with more sugar, if desired; stir until sugar is dissolved.
  • Cover and refrigerate for at least 3 hours or up to 8 hours.
  • Before serving, stir well.

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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.