Bhaang ki Chutney

Its really that tasty that you wont eat other food but i sure u you will finish this first..
i had a lot of complement for this from RAMCHANDRANA

Bhaang ki Chutney
Ingredients
Bhaang (Hemp) seeds- 1-2tbsp
Corriander leaves(optional)- 1/2 cup
Green chillies- 2-3 nos.
Yoghurt- 1/2 cup
or juice of lemon- 2-3 tb sp.
Method
1. Roast bhaang seeds in a dry pan till they crackle.
2. Grind together with dhaniya , green chillies, salt and yoghurt.
3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds.
contributed by: Monika Bhandari
Singhal
Ingredients
Semolina (Sooji) - 2 cups
Curd - 1 cups ( well churned)
Butter Oil (Ghee) – 250 grams
Sugar – 50 grams ( grounded to a fine power)
Banana – one ( made into pulp)
Method
1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp. Mix again to a uniform consistency. Put aside.
2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature.
3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown .
4. When both sides are cooked decant and takeout the singhals. Put off the flame when all singhels are cooked. Garnish with cardamom powder and serve hot.