Instant mango muramba

In India, during the mango season alongwith all the spicy pickles, one favourite item is sweet mango murambaa, especially the one made from Haapus(Alfanso) Ambaa. It is made in huge quantities to last for the entire year.
There is another version, called as Zhundaa, which is made from grated raw mango, and is cooked in the sun for 8-10 days.
This recipe from my Mom is an instant version of murambaa and it is serves as an ideal dip for my earlier recipe for Handvo.

Ingredients:

1. 2 cup ripe mango cubes (please do not make too small cubes, as they turn mushy while cooking.)
2. 1 cup sugar.
3. 3-4 saffron strands

Method:

1. In a microwave bowl, combine mango and sugar, and leave it covered for an hour.
2. Cook the mixture in the microwave, with 1 minute interval at a time and stirring.
3. Once the mango cubes start turning soft, its cooked, with my microwave settings it took 5 minutes to cook the mixture.
4. Add the saffron strands and store in a jar.

You can serve this as a dip with parathas, theplas or handvo.

Handvo - A savoury snack`

Hey this is my first blog post, and I'm excited. My Mom, grandmother and aunts all being great cooks ,I have enjoyed delicious food growing up.
Nowadays I have started some serious cooking and now appreciate flavour of every ingredient.
Coming back to today's recipe , Handvo is a healthy snack made from different grains, looks similar to a pancake. This can be made in advance and stored for about a week.

Ingredients:
For the batter -

1. 1 cup semolina flour(raava)
2. 1/2 cup rice
3. 1/4 cup yellow chana daal
4. 1/4 cup yellow split mung daal
5. 4 Tbsp urad dal
6. 2 green chillies
7. 2 tsp grated ginger
8. 1/2 cup low fat yogurt(optional)
9. salt (as per taste)
10. Few cilantro leaves

For seasoning-
2 Tbsp oil
1 tsp mustard seed (Mohri/Rai)
2 red chillies
5-6 cury leaves
1 pinch of asofoetida (Hing)

Method:

1. Combine dry ingredients from 1 to 5, and soak completely in water for 8-10 hours. If you have buttermilk at hand , can add some while soaking, to give it a nice sour taste.
2. Drain most the water and grind in the mixer along with rest of the ingredients 5-10. The consistency of the batter should be thicker than the regular dosa batter.
3. Heat oil for seasoning, add mustard seeds, once the seeds crackle, add red chillies, curry leaves and asofoetida.
4. Pour the seasoning over the batter and combine well.
5. Heat a nonstick pan, and pour the batter, similar to a pancake or a dosa and cover the pan.
6. Turn over the handvo once one side turns golden brown.
7. Slice like a pizza slice and serve with tomato ketchup or a mango murambaa.

Enjoy !!