Monika's Choley

Soak Chaney now

Boil them tomorrow morning without salt but with a pouch of tea leaves or two tea leaf bags. After one whistle on high cook on sim for 8mins.

In a bowl mix salt, 

Chana masala ( I use MDH), 

coriander pwd, 

red chilli pwd, 

chunky chat masala pwd, 

two pinches of garam masala, 

ground ginger and garlic 

slit green chillies if u want, 

ground roasted cumin seeds, 

ground black pepper 

a pinch of sugar. 

Mix all this in water. 

In an open pan add oil this takes little more than regular 

once heated add the mixture of masala mixed in water to hot oil. 

Cook for 5 mins till oil comes up and water evaporates on high heat. 

Now add fried onions and very small chopped tomatoes. 

Again sauté for good 5 mins in high heat until tomatoes melt in masala. 

Now add boiled Chaney and mix well. 

Cover and cook for 10 - 15 mins in medium to low heat. 

Garnish with coriander leaves and serve

Selvi’s Spicy Yam Balls

Ingredients:

Yam 1/4 kg .. (grate it )

Onion ... 1 small finely chopped

Coriander leaves

Curry leaves

Ginger 1 “ ..

Garlic 4 pods

2 big green chilies

Roasted gram powder ...1/2 cup ( small cup ) just for binding Bread crumbs little Cinnamon .. a small piece Saunf very little Cloves 2 Red chilly powder little

Method:

Grate yam and keep aside

Grind ginger,garlic, green chillies .. saunf & the spices coarsely and add to the shredded yam 

Now add chopped onions .. curry leaves .. corriander leaves .. salt .. roasted gram powder & little bread crumbs to the yam.

Mix nicely and make small lemon sized balls and dust it with bread crumbs 

Heat oil in a Kadai and drop 5-6 balls at a time and fry in medium flame till it reaches golden brown color .

Serve hot as a starter