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METHI MAKKAI PARANTHA
INGREDIENTS:
250 gm maize flour
1 cup potatoes (boiled and mashed)
1 cup methi (fenugreek) leaves (finely chopped)
1 tsp green chillies (finely chopped)
1 tbsp coriander leaves(chopped)
1 tsp ginger-garlic paste
1 cup wheat flour
ghee for frying
warm milk
salt to taste

METHOD

TRIANGULAR MASALA PURIS 

INGREDIENTS
1 cup Maida
1 cup Wheat Flour
1 tsp Red Chilli Powder
1 tsp Cumin Powder(roasted)
3 tsp Kasoorie Methi
3 tbsp Ghee
Oil for frying the puris
Salt to taste

METHOD
Sift the maida, atta, salt and the spices.
Mix the methi leaves and the ghee.
Add water to form a stiff dough.
Divide into portions to form round balls of the big enough size to roll out into a large-sized roti with quarter inch thickness.
On a floured board, roll out each ball into a large circular roti.
Cut the roti with a knife into 4 triangles by making a cut midway both horizontally and vertically.
Heat oil and deep fry puris.

METHI CHUTNEY
INGREDIENTS:
1/2 cup Fenugreek Seeds (soaked)
2 dry Red Chillies
1 tsp Cumin Seeds
1  tbsp Raisins
2 tbsp Dates (chopped)
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 tbsp Green Fresh Turmeric (grated)
1  tsp Red Chilli Powder
2 tbsp Sugar
1 tsp Dry Mango Powder
1 tbsp Ghee
salt to taste

GOOSEBERRY AND TOMATO CHUTNEY
INGREDIENTS:
250 gm Gooseberries (cut into halves)
300 gm Tomato (cut into halves)
1 Bay Leaf
1" Cinnamon Stick
2 Cardamoms
100 gm Raisins
100 gm Seedless Dates
1 tsp red Chilli Powder
1 tsp Vinegar Powder
150-200 gm Sugar
Salt to taste

METHOD

METHI DAL FRY
INGREDIENTS:
1 cup Chana Dal
2 small-sized Onions (finely chopped}
1 tsp Garlic Paste
1 cup Methi Leaves (chopped)
1/2 tsp Turmeric Powder
1 tsp Green Chilli
(finely chopped)
1 tsp Cumin Seeds
2 tbsp Ghee
1/2tsp Red Chilli Powder
1/2 cup Tomato Pieces
Salt to taste

METHOD

ORANGE RABRI
Ingredients:
Small Cardamom Seeds (crushed)  1-2 nos
Milk (toned)1/2 kg.
Sugar - 1.5 tbsp.
Bread - 1/2 slice (sides removed & ground to crumbs)
Fresh Orange Peel  1/2" piece
Scraped white pith cut into thread fine strips and chopped
For the orange topping:
Agar Agar (China grass) 2.5 gms(1/4 packet)

CHOCOLATE AMRAKHAND ROLL
Ingredients:
Condensed milk 2 cup
Plain Flour 200 gms
Baking Powder 1 tSp
Cooking Soda 1/2 tsp
Melted Butter 60 gms
Orange Rind two
Cocoa Powder 6 tsp
Water 1 cup
Amrakhand 2 cup

METHOD:
Grease the tray, place butter paper on it and set aside.
Mix all the above ingredients (except amrakhand) and beat well.

GAJRELA
INGREDIENTS:
1.5 litre full Cream Milk
2 tbsp Ghee        
200 gm Sugar
2 tsp Cardamom Powder
500 gm Carrot (grated)
For garnishing:
1 tbsp Almonds (finelycut)
1 tbsp Pistachios (finely cut)   
Silver Poil

METHOD
Heat ghee  in  a  heavy-bottomed pan.

MACHA ICE-CREAM
(Green Tea Icecream)
INGREDIENTS:
100 gm Sugar
1/2 litre Milk
75 ml Condensed Milk
Macha Powder
3 Egg Yolk
8 gm Green Tea Powder
25 ml Fresh Cream

METHOD
Mix in milk, egg yolk, sugar, cream and condensed milk.
Heat it over a low flame till it starts simmering (don't boil) while whisking regularly.

FRUIT BOWL WITH MINT & LIME
INGRIEDIENTS
1/2 cup Sugar
1 cup loosely packed fresh Mint, coarsely chopped with stems
1 Lime
3kg Watermelon
1 medium Cantaloupes or Musk Melons (about 1/4kg each)
1 large Honeydew Melon (1 1/4kg)

METHOD
Bring sugar and 1/2 cup water to boil over high heat; boil 5 minutes or until syrup thickens slightly.
Remove from heat; stir in mint. Refrigerate syrup till well chilled, about 2 hours.
Meanwhile, from limes, grate 1 teaspoons peel and squeeze 7 cup juice.
Sieve syrup, gently pressing with spoon to extract as much liquid as possible.
Stir in lime peel and juice.
If not using right away, cover and refrigerate upto one week.
Makes 2 cups.
Scoop out watermelon flesh; reserve shell.
Cut watermelon into bite-size pieces, discarding seeds, if any.
Remove rinds from cantaloupes and honeydew melons; cut flesh into bite-size pieces and add to watermelon.
If not serving right away, cover fruit and shell separately with clingwrap and refrigerate upto 4 hours.
Just before serving, toss fruit with syrup and spoon into reserved shell.

STUFFED GREEN CHILLI PICKLE
INGREDIENTS:
6 cup Mustard Oil
1 cup Lemon Juice
500 gm green chilli
6 tbsp Cumin Seeds
4 tbsp Mustard Seeds
4 tsp Turmeric Powder
6 tbsp Coriander Seeds
2 tsp Fenugreek Seeds
4 tbsp Ani Seeds
Salt to taste

METHOD
Dry-roast all the spices and then grind into a fine powder.

CHILLI RICE SEVAI
INGREDIENTS:
14 Mushrooms (cut into slices)
6 tbsp Til Oil
100 gm Rice Sevai
4 tsp Red Chilli Powder
2 medium-sized Onion (cut into round rings)
2 green Capsicum (cut into rings or long strips)
some Curry Leaves

METHOD
Soak the rice sevai in hot water for 5-6 minutes or as per instructions on the packet.
Heat the oil and then fry the onion rings till they are translucent.
Add the mushrooms and capsicums, and cook for a further 2-3 minutes.
Add the red chilli powder and the curry leaves and mix well.
Add the rice sevai and salt to taste. Mix well and serve as a snack.

CABBAGE, CHILLI ROLLS IN WHITE SAUCE
INGREDIENTS:
7-8 big-sized Green Chillies
4-5 tsp Oil
7-8 Cabbage Leaves
1/2 tbsp Maida
1 cup Cheese (grated)
1 cup Milk,
1 tbsp Butter
For stuffing:
1/2 tsp Anardana Powder
1 tsp Cumin Seeds Powder
3 Potatoes (boiled)
Salt to taste

METHOD

INSTANT CHILLI PICKLE WITH PEANUTS
INGREDIENTS:
50 gm Peanuts (coarsely ground)
2 tsp Salt
3 tsp Turmeric Powder
500 gm Green Chilli
100 gm Mustard Oil
2 tsp Mustard Seeds
2 tsp Til Seeds
4 pinches of Asafoetida
1/2 piece of Dry Coconut

METHOD
Wash the chillies and dry these completely.

CHILLI-STUFFED SHEEKH KEBABS
INGREDIENTS:
10-12 Green Chillies
4-5 Readymade Sheekh Kebabs (not fully cooked)
1 tsp Turmeric Powder
1 cup Breadcrumbs
Oil for frying
Salt to taste
1 Egg (beaten)

METHOD
Remove the stalks from the chillies and make slits in the centre, halfway through each chilli.

CRISPY AND HOT LOTUS STEM
INGREDIENTS:
2 Green Capsicums
2 tsp Ginger-Garlic Paste
2 tsp Red Chilli Paste
1 tbsp Cornflour
300 gm Lotus Stem
1 tbsp Flour
Oil for frying
Salt to taste
1 medium-sized Onion

METHOD
Scrape the lotus stem and cut diagonally into very thin pieces.
Rub with ginger-garlic paste, 1 tsp of red chilli paste and salt and keep aside.

STUFFED TAVA FRIED
INGREDIENTS:
4-5 tbsp Oil
8-10 big-sized Green Chillies
Salt to taste
2 tbsp Cheese (grated)  
For fillings
1 tsp Cumin Seeds Powder
3 medium-sized Potatoes (boiled)
1/3tsp Asafoetida
Salt to taste
1 tsp Ajwain

METHOD
Slit the chillies lengthwise into 2 halves.

BREADED CHILLIES
INGREDIENTS;
10 big-sized Green Chillies
2 Egg (beaten)
2 cup Breadcrumbs
Oil for frying
Salt to taste
For filling:
300 gm Minced Meat or Chicken
2 tsp Cumin Seeds Powder
4 tsp Oil
3 tsp Ginger Paste
Salt to taste

METHOD
For making filling:

BABY CORN IN A CHILLI JACKET
INGREDIENTS:
6 Baby Corns
6 big-sized Red or Green Chillies
3/4 cup Gram Flour
1/2 tsp Kala Jeera
a pinch of Sodium Bi-Carb
Salt to taste
Oil for frying
For Marinades
2 Pods of Garlic
1 tsp Vinegar
2 Mint Leaves
2 Dry Red Chillies
1 tsp Coriander Leaves (chopped)

PEPPER  AND BEETROOT  SALAD
INGREDIENTS:
100 gm Bean Sprouts
1 Yellow Capsicum
1 medium-sized Beetroot
Salt to taste
3 tsp Olive Oil
Bell Peppers
1 Green Capsicum
For dressing:
1 tsp Fresh Pepper (ground)
1 tbsp Vinegar
2 tbsp Salad Oil
1/2 tsp Thyme
5 Basil Leaves (chopped]
1 tsp Lemon Juice

ORANGE-FLAVOURED CHILLIES
INGREDIENTS:
2 medium-sized Orange
500 gm big-sized Green Chilli
100 gm Red Carrot
5 pinches of Thyme
80 ml Orange Juice
6 tbsp Oil
10 Fresh Basil Leaves
Salt to taste

METHOD
Cut the chillies into round pieces of around quarter inch thickness.
Scrape the carrots and cut them into very thin slices.

BARBECUED CHILLIES
INGREDIENTS:
6 big-sized Green Chillies
6 big-sized Red Chillies
12 small-sized Onions
8 Baby Tomatoes
6 tbsp Oil
Salt to taste
For marinade
6 tsp Hung Curd
4 tsp Vinegar
4 tsp Oregano Powder
4 tsp Garlic Paste
2 tbsp Olive Oil

METHOD

CURD CHILLIES
INGREDIENTS:
200 gm Oil for frying
500 gm big-sized Green Chilli
For stuffing:
300 gm Sour Curd
4 tsp Salt
300 gm Urad Dal

METHOD
Cut the green chillies lengthwise into 2 halves and discard the seeds.
For making stuffing:
Dry-roast the dal, cool and grind to a powder.

PEPPERS WITH CRUSHED PEAS
INGREDIENTS
1 Red Bell Pepper
3 cups Peas (shelled)
1 Green Bell Pepper
3-4 tbsp Oil
1 tsp Turmeric Powder
1 tbsp Coriander Powder
4 tbsp Tomato Puree
1 tbsp Ginger-Garlic Paste
1 large-sized Onion (cut into long, thin pieces)
Salt to taste
1 tsp Cumin Seeds Powder
1/3 tsp Cinnamon Powder