Maziadar Kalay Chanay

Ingredients:-

Kalay Chanay 500 gms
Salt to taste
Soda 1/2 tsp.
Oil 2 Tbsp.
Ginger garlic paste 2 TBsp.
Zeera 1 tsp.
Red chillies powder 1-1/2 tsp.
haldi powder 1/2 tsp
Water as required.

Method:-

Soak the chanay in water with 1/2 tsp soda. for over night. In the morning drain the water & boil the chanas adding fresh water. when it is tender & water dries, remove from heat.
In another pan put zeera in little cooking oil. Add ginger garlic paste, salt, red chillies powder, haldi powder. Fry little, then add kalay chanay. Mix well, so that all is coated well. Serve hot. Sprinkle onion slices, mint leaves.

Dahi Baray Special!

Ingredients :-

Dal maash dhuli (white) 2 cups (presoaked in luke warm water for 4-5 hours)
Baking soda 1 Pinch
Asafetida (Heeng) 1 pinch
Baking Soda 1 Pinch
For Curd:-
Curd 2 Cups
Salt ½ tsp
Ginger garlic paste 1 tsp.
Sugar 1 tsp.
red chili powder 1/2 tsp.
Coriander (zeera) powder 1/2 tsp.
Corn flour 1 tsp.
Water 2 Cups mixed with 1 tsp sugar & 1/2 tsp salt.

Method:-

Grind the presoaked dal into a paste and put salt, baking soda & heeng.
Mix well and leave for 10 minutes.
Then in a frying pan add plenty of oil for deep frying and with the help of a spoon drop into the pan flat rounded patties and fry till golden brown remove and put them into water (mixed with 1/2 tsp. salt, 1 tsp. sugar) mixture. Remove when soft, pressing it to drain excess water.

Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and zeera powder, corn flour and sugar.
Put the Dahi baras in Curd mixture to serve.

Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons