Black Chana

Pressure-cook the black chana with salt.

Fry Onions (cut length-wise) with little salt until they turn brown. Add fennel seeds.

Grind coconut and tomatoes and add it to onions and then add  cumin, coriander, roasted gram, green chilies, garlic and chana masala. Fry for some time before adding Chana. Cook and then garnish with cilantro  , ginger.

Add salt for taste.

Garnish with cilantro leaves and serve hot.

Makhana Kheer

Milk 6 cups
Makhana (lotus seeds) 4 cups
Sugar 1 cup
Cream 1 cup
Ghee 2 tabs
Chopped dates 2 tabs
Cardamom powder 1/2 tsp

Fry the makhana in ghee till reddish brown in colour. Set aside. Cook the milk, stirring all the time and till it is reduced to half the quantity. Add the makhana and cook till the kheer becomes thick. Reduce the heat and add the sugar, a small quantity at a time. Add the dates and allow to cool. Mix in the cream and cardamom. Serve well chilled.

Apple Kheer

1 litre Milk
4 tbsp Sugar
4 medium Apples, peeled
1/4 tsp Cardamom powder
4 Almonds, sliced
5 Pistas

Vanilla creme, food color or saffron

Method
Put the milk to boil in a heavy based pan. Add the sugar and cook gently until the mixture is reduced by half.

Grate the apples. In another pan, cook both apples and sugar. When apples have softened drain. Add drained liquid to kheer. Boil milk further for 5 minutes, to thicken.

Remove from heat and allow it to cool slightly.

Add in apple and all other ingredients to the warm milk.

Sprinkle cardamom, pistas and almonds, vanilla creme, food color on top.

Serve hot or cold.

Chatpata Chana

Garbanzo beans 1 can

Red onions thinly sliced 3/4th cup

Finely chopped fresh coriander leaves 2 table spoons

Green chilies slit thinly lengthwise 2 number

Amchur powder 1 teaspoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste
Juice of 1 lemon

Drain the water from the garbanzo beans can.

Add the amchur powder, cumin powder, garam masala, salt and lemon juice and mix well.

Add the green chilies and the onions and the coriander leaves. Toss well. Let it stand for 1 hour.

Serve cold.