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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.

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)

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

BHINDI BHAJIA
INGREDIENTS:
2 tbsp Gram flour
200 gm Bhindi
1/2 tsp Chilli powder
4 tsp Corn Flour
1/2 tsp Turmeric Powder
Oil for frying
Salt to taste
1/2 tsp Asafoetida Powder
1/2 tsp Cumin Seeds

METHOD
Cut off the ends of the bhindis and slice them into 2 pieces each.  
Now, add all the ingredients to it except the oil, and with help of little water, make a stiff coating for the bhindis.

HAB-EL-JOSE
INGREDIENTS:
50 gm Breadcrumbs
1/2 tsp Cumin seeds
150 gm Walnuts (ground)
1/2 tsp Pepper
Olive oil to grease fingers
Tahina
Salt to taste
50 gm Sesame seeds
For garnishing:a pinch of Paprika

METHOD
Mix together the walnuts breadcrumbs and cumin in a bowl.Add sufficient tahina to make a soft paste.
Add pepper and salt.
Now grease your fingers with oil and break the paste into small pieces.
Shape them into round walnut-sized balls.
Put sesame seeds in a plate and roll each walnut-ball in them.
Arrange balls attractively in a round plate and place a toothpick in each.
Sprinkle with paprika.

TA'MIA OR FELAFEL
INGREDIENTS:
1 Egg (lightly beaten)
1/2 tsp Black Pepper
450 gm Chickpeas (soaked overnight and then cooked until tender)
90 ml Water
1/2 tsp Turmeric
1/2 tsp Cumin seeds
2 tbsp Coriander leaves (chopped)
1/2 tsp Cayenne Pepper
1 tbsp Olive oil
1 Clove of Garlic (crushed)
50 gm Flour
Oil for deep-frying 
Salt to taste
50 gm fresh white Breadcrumbs

SPINACH SURPRISE
Serves: Six
Time required: 15 minutes plus steaming time
250 g Whole-Wheat flour (coarsely ground)
50 g Bengal Gram flour
250 g Spinach leaves, finely chopped
2 tbsp Green Chilli paste
1/2 tsp Turmeric powder
2 tbsp Sugar (optional)
250 g Curd
1 tsp Red Chilli powder
2 tbsp Oil
Salt to taste

METHOD
Mix all the ingredients well to form a soft dough.
Divide the dough into four parts.
Roll each into a cylindrical shape, about a palm's length each.
Steam the rolls for about 40 minutes.
Cut thorn into thin slices.
Serve hot with coriander chutney or any chutney of your choice.
You could use fenugreek leaves instead of spinach.

Health tip: Spinach is an excellent source of Vitamin A and iron. It is also wonderful in weight-loss diets.

Total calories per serve: 151 kcal