RUPA'S KITCHEN

     Ingredients

     1 lb ground Dhal ( yellow splitpeas flour)
     1 lb flour
     saffron powder
     1 teasp yeast, dissolved in 1/2 cup of water with 1 teasp. of sugar
     salt to taste
     2 teasps. ground Geera ( or parch seeds in a hot frying pan without oil, then crush with a rolling pin )
     1 medium onion, minced
     about 8 cloves of garlic, minced
     1 medium-sized bundle of dasheen bush, cleaned ( or spinach, or pat choy )
     water for mixing
     oil for frying

     Method

     1) Wash and clean bush ( dasheen, spinach or pat choy), remove hard parts, peel stalks, cut up very fine

     2) Mix flour, Dhal, salt and saffron powder ( to taste ), onion and Geera, garlic and dissolved yeast mixture

     3) Add bush and mix thoroughly

     4) Add water and mix to a soft-sticky consistency, live to rise for no more than one hour

     5) Wet your fingers and take about 1 tablespoon of the mixture at a time, flatten and deep-fry in hot oil until
     golden-brown

     6) Take out with slotted spoon and drain on kitchen towel paper

                                      Serve with Mango Chutney Dip

  Mango Chutney Dip

     Ingredients

     6 green mangoes
     1 hot pepper
     lime juice
     3 cloves of garlic
     1 leaf chadon bene ( optional)
     1 small onion
     1 chive
     salt

     Method

     1) Wash mangoes and peel skin off 3 mangoes

     2) Grate the 3 peeled and the 3 unpeeled mangoes very fine

     3) Add salt, finely chopped hot pepper and lime juice to taste

     4) Peel and crush garlic and add to mixture with chopped up chadon bene, onion and chive

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