• 100g Chanza (mince once hydrated)
• 2 boiled & grated potatoes
• 2 chopped green chillies
• 2 tbsp coriander (finely chopped)
• 2 tbsp grated carrot
• ½ onion (finely chopped)
• 1 inch ginger (grated)
• ½ tsp cumin powder
• ½ tsp chilli powder
• ½ tsp garam masala
• ½ tsp black salt
• ½ tsp dry mango powder
• ½ tsp salt
• 2 tbsp corn flour
• Oil (for frying)
• Breadcrumbs (for coating)
• For Slurry: 
• ½ cup corn flour,
•  ½ cup maida, 
• ½ tsp chilli powder, 
• ½ tsp salt, 
• water (to make batter)

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside. Then mince Chanza finely using a knife or food processor.
   
2. In a large bowl, combine boiled and grated potatoes, carrot, onion, chillies, coriander, and grated ginger.
   
3. Add cumin powder, chilli powder, garam masala, black salt, dry mango powder, regular salt, and corn flour. Mix well.
   
4. Add 100g manually minced Chanza and knead into a uniform dough.
   
5. Shape the mixture into cutlets.
   
6. In a separate bowl, whisk together corn flour, maida, chilli powder, salt, and water to form a smooth slurry.
   
7. Dip each cutlet into the slurry and coat evenly with breadcrumbs.
   
8. Heat oil in a pan and shallow- or deep-fry until crisp and golden.
   
9. Drain on paper towels and serve hot.

• For Palak Puree: 
• 1 bunch palak/spinach, 
• 2 cloves garlic, 
• 1 inch ginger, 
• 3 green chillies
• For Curry: 
• 2 tbsp oil, 
• 1 tsp butter, 
• 1 dried red chilli, 
• 1 tsp cumin, 
• 1 bay leaf, 
• 1 onion (finely chopped), 
• 1 tsp ginger garlic paste, 
• ¼ tsp turmeric, 
• ½ tsp chilli powder, 
• ½ tsp coriander powder, 
• 1 tsp salt, 
• few capsicum slices, 
• 1 chopped tomato, 
• 1 cup water, 
• 1 tbsp cream, 
• 1 tbsp Chanza (minced), 
• 100g Chanza chunks (boiled), 
• ½ tsp garam masala, 
• 1 tsp kasuri methi (crushed)

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
   
2. In another vessel, blanch spinach along with garlic, ginger, and green chillies. Drain and blend to a smooth puree.
   
3. In a pan, heat oil and butter. Add a dried red chilli, cumin, and bay leaf. Once they sizzle, add chopped onion and sauté until golden.
   
4. Mix in ginger garlic paste and cook until the raw smell goes away. Add turmeric, chilli powder, coriander powder, and salt. Stir to combine.
   
5. Add sliced capsicum and chopped tomato. Sauté until tomatoes soften.
   
6. Add 1 tbsp minced Chanza and mix well. Pour in 1 cup water and cook for a couple of minutes.
   
7. Stir in the prepared palak puree and mix thoroughly. Let it simmer for 2–3 minutes.
   
8. Add the boiled Chanza chunks and simmer for another 3–4 minutes until flavors blend.
   
9. Finish with cream, garam masala, crushed kasuri methi, and give it a gentle stir. Serve hot.

• ½ cup thick curd
• ½ tsp turmeric
• 1 tsp Kashmiri red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ½ tsp garam masala
• ½ tsp kasuri methi (crushed)
• ½ tsp chaat masala
• 1 tsp ginger-garlic paste
• ¼ tsp ajwain
• 2 tsp roasted gram flour (besan)
• 1 tbsp lemon juice
• Salt to taste
• 3 tsp oil
• 1 small onion (petals)
• 1 small red capsicum
• 1 small green capsicum
• 100g Chanza chunks

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
   
2. In a large mixing bowl, combine thick curd, turmeric, chilli powder, coriander powder, cumin powder, garam masala, kasuri methi, chaat masala, ginger-garlic paste, ajwain, roasted besan, lemon juice, and salt. Mix into a thick marinade.
   
3. Add the boiled Chanza chunks, onion petals, and capsicum cubes to the marinade. Toss gently to coat everything evenly.
   
4. Let the mixture marinate for at least 30 minutes.
   
5. Heat 3 tsp oil in a nonstick or grill pan. Add the marinated ingredients and cook on medium heat, turning occasionally, until Chanza is lightly charred and veggies are cooked. Serve hot.

• Chanza (dry) – 100g
• Garlic – 1 tbsp, finely chopped
• Green chili – 1–2, finely chopped or slit
• Onion – 1 medium, cubed or sliced
• Capsicum – ½ medium, cubed
• Soy sauce – 1 tbsp
• Oyster sauce – 1 tbsp
• Green chili sauce – 1 tbsp
• Salt and pepper – to taste
• Spring onion – for garnish
• Oil – 1.5 tbsp

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
   
2. In a wok or kadai, heat oil. Add chopped garlic and green chili. Sauté till fragrant.
   
3. Add onions and sauté lightly (don’t brown).
   
4. Add hydrated Chanza and stir for 1–2 minutes.
   
5. Add soy sauce, oyster sauce, green chili sauce, salt, and pepper. Stir-fry on high heat for 3–5 minutes until everything is well coated.
   
6. Toss in capsicum and stir-fry for another minute, retaining crunch.
   
7. Garnish with chopped spring onion and serve hot.

• For Frying Chanza: ½ cup corn flour,
•  2 tbsp maida, 
• 1 tsp chilli powder, 
• ½ tsp salt, 
• 1 tsp ginger garlic paste,
• water (for batter), 
• 100 gms chanza, oil (for deep frying)
• For Manchurian Sauce: 2 tbsp oil, 
• 5 cloves garlic (finely chopped), 
• 1 inch ginger (finely chopped), 
• 2 chilli (slit), 
• 2 tbsp spring onion (chopped), 
• ½ onion (petals), 
• ½ capsicum (cubed), 
• 2 tbsp tomato sauce, 
• 2 tbsp vinegar, 
• 2 tsp soy sauce, 
• ½ tsp pepper powder,
•  ½ tsp salt,
•  2 tbsp chilli sauce

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
2. Combine the corn flour, maida, chili powder, salt, and ginger-garlic paste in a bowl. Add water as necessary to create a smooth, lump-free batter.
3. Dip the chanza cubes into the batter, ensuring each one is uniformly coated.
4. Deep fry the coated chanza in hot oil, maintaining the heat at a medium level. Once the chanza turns golden brown and crunchy, remove it from the oil and set aside to drain.

Prepare the Manchurian Sauce:

1. In a large wok, heat the oil. Add the garlic, ginger, chilli, and a portion of the spring onion. Stir fry quickly over a high flame.
2. Incorporate the onion petals and capsicum, and continue to stir fry until the capsicum reaches a crunchy state.
3. Now, introduce the tomato sauce, vinegar, soy sauce, pepper powder, salt, and chilli sauce. Stir fry the mixture until the sauces become fragrant.
4. Add in the fried chanza cubes and the remaining spring onion. Mix well, ensuring the sauces completely coat the chanza.
5. Finally, serve and enjoy the Chanza Manchurian with fried rice.

• For Dhaba Masala: 
• 1.5 tsp coriander seeds, 
• 0.75 tsp cumin, 
• 0.19 tsp pepper, 
• 2.25 cloves, 
• 1.5 pods cardamom, 
• 0.38 inch cinnamon, 
• 0.38 tsp fennel / saunf
• For Marination: 
• 100 gms chanza, 
• 0.38 tsp chilli powder, 
• 0.19 tsp turmeric, 
• 0.19 tsp garam masala, 
• 0.75 tsp ginger garlic paste, 
• 0.19 tsp salt, 
• 0.75 tbsp ghee / clarified butter
• For Curry: 1.5 tbsp ghee / clarified butter, 
• 1.5 tbsp oil, 
• 0.75 bay leaf, 
• 1.5 pods cardamom, 
• 0.75 inch cinnamon, 
• 1.5 cloves,
• 0.75 tsp cumin, 
• 0.75 onion (finely chopped), 
• 0.75 tsp ginger garlic paste, 
• 0.19 tsp turmeric, 
• 0.75 tsp chilli powder, 
• 0.56 tsp salt, 
• 1.5 tomato (finely chopped), 
• 0.38 cup curd (whisked), 
• 0.38 cup water, 
• 0.75 tsp kasuri methi (crushed), 
• 0.19 tsp garam masala, 
• 1.5 tbsp coriander (finely chopped)

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
   
   How to Marinate and Fry the Chanza:
2. In a large bowl, place the chanza cubes. Add the chilli powder, turmeric, garam masala, ginger garlic paste, and salt. Mix thoroughly and allow the chanza to marinate for a duration of time.
3. Next, heat the ghee and add the marinated chanza. Fry for a minute, ensuring all sides of the chanza are well cooked. Set the fried chanza aside.
   
   How to Make Dhaba Style Spice Powder:
4. In a heavy-bottomed pan, combine the coriander seeds, cumin, pepper, cloves, cardamom pods, cinnamon, and fennel. Dry roast the spices on a low heat until they become aromatic.
5. Allow the spices to cool completely, then blend them into a fine powder. Set this spice powder aside.
   
   How to Make Dhaba Style Chanza Masala Curry:
6. In a large kadai, heat the ghee and oil. Add the bay leaf, cardamom pods, cinnamon, cloves, and cumin. Sauté until these whole spices release their aroma.
7. Next, add the onion and ginger garlic paste. Sauté until the onion achieves a golden brown color.
8. Reduce the flame to low, and add the prepared spice powder, turmeric, chilli powder, and salt. Sauté on low heat until the spices become aromatic.
9. Now, add the tomato and sauté until the tomatoes are soft and mushy.
10. Keeping the flame low, introduce the curd. Stir continuously until the curd is fully combined and the oil begins to separate from the mixture.
11. Add water, adjusting the amount to achieve the desired consistency.
12. Add the fried chanza and mix well. Cover the kadai and allow it to simmer for a few minutes, or until the flavors have been absorbed well.
13. Stir in the kasuri methi, garam masala, and coriander. Mix thoroughly.
14. Finally, serve the chanza masala dhaba style with roti, naan, or phulka.

• For Masala Paste: 
• 1 tsp oil, 
• ¾ tsp fennel, 
• 1 tsp cumin, 
• 1 tsp coriander seeds, 
• ½ tsp pepper, 
• 1 star anise, 
• 1 bay leaf, 
• ½ tsp cloves, 
• 3 pods cardamom, 
• 1 javitri, 
• 1 inch cinnamon, 
• 5 dried red chilli, few curry leaves, 
• ½ cup coconut (grated), 
• water (for grinding)
• For Curry: 
• 3 tbsp oil,
• 1 bay leaf, 
• ½ tsp fennel, 
• 1 tsp cumin, 
• few curry leaves, 
• 1 onion (sliced), 
• 4 clove garlic (finely chopped), 
• 1 inch ginger (finely chopped), 
• ½ tsp turmeric, 
• ½ tsp chilli powder, 
• ¼ tsp cumin powder, 
• ½ tsp coriander powder, 
• 1 tsp salt, 
• 1 tomato (chopped), 
• 3 cup water, 
• 100 gms chanza, 
• 2 tbsp coriander (chopped)

Prepare the Masala Paste:

1. In a pan, heat the oil. Add the fennel, cumin, coriander seeds, pepper, star anise, bay leaf, cloves, cardamom pods, javitri, cinnamon, dried red chilli, and a few curry leaves. Roast the spices over a low flame until they become aromatic.
2. Now, add the coconut and roast until it turns golden brown.
3. Allow the mixture to cool completely, then transfer it to a mixer jar. Add water and grind the contents into a smooth paste. The Chettinad masala paste is now ready; set it aside.
   
   Prepare the Curry:
4. In a large kadai, heat the oil. Add the bay leaf, fennel, cumin, and a few curry leaves. Sauté these spices until they release their aroma.
5. Next, add the onion, garlic, and ginger, and sauté until the onion turns golden brown.
6. Keeping the flame low, add the turmeric, chilli powder, cumin powder, coriander powder, and salt. Sauté until the powdered spices become aromatic.
7. Now add the tomato and sauté until the tomato turns soft and mushy.
8. Add the prepared Chettinad masala paste and cook until the oil begins to separate from the sides of the mixture.
9. Now add the water and mix well, adjusting the consistency as required.
10. Once the gravy reaches a boil, add the chanza cubes and mix thoroughly.
11. Simmer the curry for a duration of time, or until the flavors are well absorbed into the chanza.
12. Finally, add the coriander and enjoy the Chanza Chettinad Curry with roti or rice.

• 0.33 cup cream / malai
• 0.33 cup curd / yogurt (thick)
• 1.33 tbsp lemon juice
• 0.67 tsp ginger garlic paste
• 2.67 chilli (finely chopped)
• 0.67 tsp pepper (crushed)
• 0.33 tsp garam masala
• 0.67 tsp cumin / jeera
• 1.33 tsp kasuri methi (crushed)
• 1.33 tsp corn flour
• 1.33 tsp oil
• 0.67 tsp salt
• 0.67 onion (petals)
• 0.67 capsicum (cubed)
• 100 gms chanza
• Oil for roasting

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
2. In a large mixing bowl, combine the cream, curd, and lemon juice. Add the ginger garlic paste, chilli, pepper, garam masala, cumin, and kasuri methi.
3. Next, incorporate the corn flour, oil, and salt. (The corn flour can be substituted with roasted besan, if desired.) Mix thoroughly, ensuring the spices are well combined into the marinade.
4. Now, add the onion, capsicum, and chanza cubes. Mix gently, ensuring all the ingredients are fully coated with the mixture.
5. Cover the bowl and place it in the refrigerator for a duration of time. (For enhanced flavor, marinating overnight is an option.)
6. After the marination period, mix the contents gently.
7. Now, take a skewer and thread the ingredients, alternating the arrangement (e.g., capsicum, chanza, onion, chanza, onion, chanza, and capsicum).
8. Roast the skewer on a tawa, adding oil as needed. Turn and roast until the tikka develops a golden-brown color. (Alternatively, the skewers can be baked in an oven or tandoor.)
9. Finally, sprinkle chaat masala and serve the Chanza Malai Tikka with green chutney.

• 100 gms chanza
•  Cooked rice (as required)
•  Oil (for frying)
•  Chilli (finely chopped)
•  Garlic (finely chopped)
•  Onion (sliced)
•  Beans (chopped)
•  Carrot (chopped)
•  Capsicum (cubed)
•  Cabbage (shredded)
• Chilli sauce
•  Schezwan sauce
•  Vinegar
•  Soy sauce
•  Pepper powder
•  Salt
•  Spring onion (chopped)

1. Add 100g of Chanza chunks to 600ml boiling water with a pinch of salt. Boil on a rolling boil for at least 25 minutes until softened. Drain completely and set aside.
   
2. Firstly, in a large wok, heat oil and fry the Chanza.
   
3. Fry until the Chanza turns golden brown, then set it aside.
   
4. In the same oil, add the chilli and garlic and stir-fry quickly over a high flame.
   
5. Add the onion, beans, carrot, and capsicum, and continue to stir-fry on high heat.
   
6. Fry until the vegetables achieve a crunchy texture.
   
7. Keeping the flame high, add chilli sauce, schezwan sauce, vinegar, soy sauce, pepper powder, and salt.
   
8. Stir-fry rapidly until the sauces are well combined.
   
9. Add the fried Chanza and cabbage, and mix well until the Chanza is fully coated with the sauce.
   
10. Add the cooked rice and mix thoroughly, ensuring all ingredients are evenly combined.
    
11. Finally, add spring onion and serve hot.

• For Curry Base:
• 1 tbsp oil
•  ½ tsp butter
•  ½ tsp cumin
•  ½ inch cinnamon
•  2 cloves
•  ½ pod black cardamom
•  ½ bay leaf
•  1 onion (sliced)
•  2 garlic cloves
•  ½ inch ginger
•  1 tomato (sliced)
•  1 tbsp cashew
•  ½ cup water
• For Curry:
• 1 tsp oil
•  ½ tbsp butter
•  ¼ tsp turmeric
•  ½ tsp chilli powder
•  ¼ tsp cumin powder
•  ¼ tsp coriander powder
•  ¼ tsp garam masala
•  ½ tsp salt
•  ½ tsp sugar
•  1 tbsp cream
•  100g Chanza (hydrated
•  1 tbsp kasuri methi (crushed)
•  1 tbsp coriander (finely chopped)

1. Hydrate Chanza: Add 100g Chanza chunks to plenty of boiling water with a pinch of salt. Boil with the flame on for 20–25 minutes until fully softened. Drain and set aside. Cut the chunks to your required size.
   
2. Prepare Curry Base: Heat oil and butter. Add cumin, cinnamon, cloves, black cardamom, and bay leaf. Sauté. Add onion and cook till golden. Add garlic and ginger. Add tomato and cashew; cook until soft. Add water and simmer. Blend to a smooth paste.
   
3. Make Curry: Heat oil and butter. Add the blended paste. Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala. Add cream, salt, and sugar. Add Chanza and simmer for 5 minutes. Finish with kasuri methi and coriander.