1 cup Rice flour

1 cup chopped Onion

2 tsp chopped green Chillies

1 spring Curry leaves chopped

1/2 cup pressed Rice/ Poha/ Avalakki

pinch of Turmeric powder

pinch of hing

salt to taste

Oil for deep frying

Mix all the ingredients ( except Oil) in a vessel with some water. Dough should be very thick, so be careful while adding water. Knead the dough very well.

Make small balls out of the dough and pat into small round shape using a thick polythene sheet / aluminum foil or Banana leaf and deep fry in a medium heat.

Serve with chutney and a cup of Coffee or Tea.

2 to 3large raw mangoes around 900 grams, peeled and sliced

3 tablespoons vegetable oil

2 teaspoons equal amount of fennel, cumin, mustard, fenugreek and onions seeds

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1/2 teaspoon red chili powder or to taste

salt to taste

1/2 cup granulated sugar +1-2 tablespoons as needed

1/3 cup water

Wash and peel the mangoes and then slice them into long pieces. Set them aside.

Heat oil in a pan on medium heat. Once the oil is hot, add the 5 spice mix to it and let the seeds sizzle for few seconds.

Then add in the cut mango slices and toss to combine well with the seasoning.

Add in the turmeric powder, garam masala, red chili powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute.

Then add in the sugar and mix well.

Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat.

After 10 minutes, the mango pieces will be soft. At this point, increase the heat and let it all simmer for another minute or so until the mix thickens slightly.

Remove pan from heat and allow it to cool. The palya will thicken more as it cools down.

Store this pickle/ palya in airtight container in your refrigerator. Serve as an accompaniment to Indian meals. Also tastes great with dosa, paratha or chapati.