Chana Ras/Mix Rojo: Soak chana overnight, then boil with salt and water till done. Boil potatoes with peels. Peel and cut 3 potatoes in cubes. Blend maida, 1 boiled potato, green chillies, turmeric, salt and lemon with two glasses of water, keep on boil stirring now and then not to let lumps form as it boil add chana and potatoes cook for another 10 minutes and remove from flame, garnish with corriander leaves. Daal Bhhajia: Soak daal over night then blend all except salt, methhi leaves and bhhaji, should not put much water, just like we blend for vadas. Because you will use hands to shape the bhajia, deep fry till nicely browned up. Bateta Vadas: Boil potatoes with skin on, then peel and mash them, add the other ingredients and mix well. Make small balls. Batter: Make thin batter, dip each potato ball in it and deep fry to golden brown color Coconut Chutney: Blend all roughly with lemon juice and little water, should be grainy not paste like. Red Chilli Chutney: Blend all together to fine paste. Cassava Crisp: Peel cassava wash and dry with kitchen towel. Grated on towel so all water drains there. Deep fry till crisped up. How to serve: In a bowl put 1/2 full of chana ras, top up with 2-3 daal bhajias, 2 bateta vadas, chopped onions, handful of cassava crisps and coconut and red chilli chutney
