BARA

INGREDIENTS

½ kg                          Split green gram(moong dal)

1 pinch                      Astafoehda(hing)

For frying                  oil

½ kg                          Meat

METHODS

1.Soak green gram for 3-4 hrs.

2.After soaking wash it well to remove the skin as far as possible.

3.Grind it in a mixer to a coarse consistency.

4.Grind the garlic and ginger .now mix them pasting and salt to the Gram.

5.Mix well all the ingredients

6.Grind the meat to a course consistency.

7.Add Oil, Salt, Chilly Powder, Garammasala to the meat and mix well.

8.Heat the oil in a frying pan.pour gram paste and make it in round shape then put meeat above the paste.                9.Then put gram paste above the meat.

10.Serve hot Bara

Tips-while grinding the gram donot add too much water.

                                                     CHOYALA

INGREDIENTS

½ kg                                       Meat

5 inch                                     Ginger

To taste                                  Salt

METHODS

1.Cut the meat into average size and put into the pressure cooker with little water.

2.After ¾ sitee remove from heat.

3.Then put the meat into the bowl and rest for cooling.

4.Grind the Garlic,Red Chilly, Ginger.

5.Cut the boiled meat into small piece and add salt and mix well.

6.The Choyala is ready for eat.