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Khaandvi (Courtesy Neha)

Method

• Mix together 3 cups butter milk, 1 cup besan, ginger, garlic, heeng, green chillies, haldi and salt (acc. to taste)
• Cook in a karaahi without oil stirring constantly (if the spatula you are stirring with stands firm in the mixture without falling, shows the khaandvi mixture is done)
• Spread and flatten the mixture in a thali or cookie sheet
• Cut it with knife into strips and roll
For Tadkaa
• Heat oil and add raai, heeng, sesame seeds and let it flitter.

Pour it over the khaandvi rolls evenly. Garnish with grated coconut and dhania leaves.

Shaami Kabab (Courtesy Veenu)

Method

• Soak chana dal for an hour (ratio of chana dal should be 1/3 of chicken)
• Pressure cook boneless chicken, chana dal, salt, green chillies,khas khas (poppy seeds) whole garam masala, ginger, garlic for 10 mins
• Dry the leftover water in the pressure cooker
• Cool and add onions, dhania leaves, 1 egg and mix well
• Make small flattened balls and shallow fry.

Black Chana Kababs for vegetarians

Method

• Soak black chana overnight and pressure cook with salt, onion, ginger, garlic, garam masala and little soda
• Make sure there’s no water left in the mixture and then add arrowroot powder, dhania leaves, green chillies
• Make small flattened balls and deep fry.