Mambala(Sun Dried Mango Pulp) Gojju

Ingredients:

2 - 3 inch long piece of Sun dried Mango Pulp / Mambala
1 - 2 large Lemon sized Jaggary
3 - 4 Green Chillies
Salt to taste
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 tsp Oil

Recipe:

Put Mambala in a bowl and add around 2-3 cups of warm/hot water and keep it aside for about 30ms.

Mash it properly or put it in a mixer and grind it for few seconds. Mash the green chillies. Add required amount of jaggary, salt, water and mix them well.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Palak(Spinach) Chakkuli

Ingredients:
4 cups White Rice(Preferred: Sona masuri)
2 cups Blackgram seeds / Uddina bele
4 bunch of Spinach leaves / Palak Soppu or 3 cups Spinach Puree
3 Green Chillies
1 tsp Chilly powder
1 tsp Cumin seeds / Jeera
2 tsp Sesame seeds
1/2 tsp Asafoetida powder
6 - 8 tsp Butter/ Benne
Salt to taste
Oil

Recipe:
Take 2 cups of black gram seeds in a pan and fry it in a microwave or stove until it gives nice aroma or it turns golden in color by without adding any oil. Once it is cooled, make smooth powder by grinding it in a mixer as shown in the picture below.

Clean and blanch the spinach leaves shown in "Spinach Poori" recipe. Drain the water content and keep it aside. Grind the spinach and green chillies into smooth paste by without adding any water as shown in the picture below.

Soak white rice in water for about 3-4 hrs. Grind soaked rice into smooth thick paste b adding prepared spinach puree. Add butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder and mix them well.

Add prepared black gram seeds powder to the same vessel and mix them well. Add water if required. (Don't make the dough too thin.) Kneed the dough properly and keep it aside by covering a lid for about 15 mins.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.