1.
Simmer chana dal in a soup pot
nother 1-2 minutes. Add chana masala powder, chili powder, coriander
In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
heat the oil add the boiled chana lentils with water and milk powder. When it starts boiling add the sugar. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency. Garnish with almonds.
eas a dark colour) Traditionally Chana pindi was cooked in an
dd tomato, salt, turmeric and Chana Masala*.
Toss seasonings with
Boil and cut the potato into cubes.
Finely chop the tomato and chilli and corriander leaves.
Add them to the cooked chana.
Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
Mix well.
Squeeze lime juice.
Mix well once again.
Garnish with corriander leaves.
Serve chilled.
oney. Make a well in dry ingredients and add liquid, stirring
Chana dal is hulled and split dried chickpeas, one of the many types of legumes available in Indian grocery stores.
saucepan, combine the soaked chana dal, 1 tablespoon ginger garlic
Combine the calabash, chana dal, turmeric, and water in
o is rinse off and dry your pork butt and trim
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
`m a sucker for dry vermouth. When it cooks into
For the dry mix: Combine all of the
nto pan, then fold in dry spinach and artichoke hearts.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
mixing bowl mix the dry ingredients: All Purpose Flour, Bread
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
ame up with the following recipe.
Remove the pork from
Rub on Dry Spices and Basting Sauce, then refrigerate ribs 3 hours prior to cooking.
Brush ribs with Sweet Sauce the last 30 minutes of cooking.