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Ingredients:
1 cup finely chopped methi (fenugreek) leaves,
1 cup wheat flour,
2 tbsp gramflour (besan),
1 onion; grated,
1 green chilli; deseeded and finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/4 cup white til (sesame seeds),
Salt to taste,
Oil for kneading and frying,
Water.

Method:
In a large mixing bowl, combine washed and chopped methi leaves, onion, green chilli, flours, turmeric and red chilli powder, salt, 1 tbsp oil and mix well. Now slowly add water (little at a time) and knead a dough. Set it aside for 15 minutes. Then make medium potato size balls, roll a small round, using rolling pin and flour for dusting. Apply little oil or ghee and fold it into semi-circle. Then again apply some oil and fold into triangle. Dust with flour and start rolling. Now sprinkle some sesame seeds on the board and some on the top portion of the paratha, press with your fingers and roll into a paratha.
Heat a griddle, grease with some oil, place the rolled paratha, put some oil from its sides. Let the paratha cook well from both sides similarly and then serve hot with yogurt, butter or ketchup.

Ingredients:
4 bittergourds or karela; peeled and edges cut,
2 large potatoes; boiled, peeled and coarsly diced,
1 large onion; finely chopped,
2 red chillies; finely sliced,
1 tsp mustard seeds,
15-20 curry leaves,
2 tbsp finely chopped ginger,
1 tbsp finely chopped garlic,
1/4 tsp turmeric powder,
Salt to taste,
Water.

For coating-
2 tbsp maida (all-purpose flour),
2 tbsp cornflour,
Bread crumbs,
Salt to taste,
Water.

Other-
Oil for frying.

Method:
Boil water with salt. Roughly peel bittergourd and cut its edges. Make a vertical slit in each bittergourd. Boil in water for 5-7 minutes. When done, drain and rinse with cold water. Then deseed them and apply some salt to them. Keep them aside till you prepare the stuffing.
Heat 2-3 tbsp oil in a skillet (pan) and add mustard seeds and let them splutter. Then add curry leaves, sliced red chillies, garlic, ginger and onion. Saute onion on low-medium flame till it turns pink. Then add diced potatoes and mix well. Cover and cook for 2 minutes, then add salt and mix well. Now let this cook till it turns light brown in color. Then remove from flame and let it cool.
Mix together maida, cornflour, salt and little water to form a batter of dipping consistency. Spread bread crumbs in a plate.
Pour oil for deep frying in a kadhai (wok) and let it heat. Meanwhile stuff the karelas with the prepared stuffing, then dip into the flour batter, then roll into the bread crumbs and coat them properly. Stuff all the karelas similarly. When oil is hot, reduce the flame to medium and then drop all the karelas into the hot oil. Cook them till they turn crisp and golden brown in color. Drain and transfer to serving dish.

Serving suggestion-
Serve these potato stuffed karelas with parathas and dal tadka.

Ingredients:
250 gms paneer, cut into 1/2 inch cubes,
3 tbsp besan(gram flour),
2 tbsp curd,
1/2 tsp red chilli powder,
few drops of orange red colour,
2 small capsicums, cubed,
2 small onions, diced,
1/2 tsp garam masala,
Salt to taste,
1 tbsp lemon juice,
Oil for frying.

Grind to paste-
2 inches ginger,
4 flakes garlic,
1 tsp jeera(cumin seeds),
Seeds of chhoti ilaichi(green cardamoms),
2 green chillies, deseeded,
2 tbsp chopped coriander leaves.

Method:
In a mixing bowl, put besan, curd, red chilli powder, salt, lemon juice and ground paste. Mix well and add the orange red colour only enough to give a good colour to the mixture. Add the paneer, capsicum and onion pieces to this mixture and mariante them till serving time. Before serving, heat oil in a frying pan. Add the paneer, onion and capsicum pieces along with the mixture to the oil. Fry till golden brown in colour. Sprinkle garam masala before serving.

Ingredients:
1/2 kg brinjals,
2-3 cloves of garlic; crushed,
2″ piece ginger; crushed
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1 tsp methi (fenugreek) seeds,
2 tsp turmeric powder,
2 tsp red chilli powder,
1 1/2 cup sugar,
1 1/2 cup refined vegetable oil,
1/2 cup vinegar,
2 tbsp salt.

Method:
Soak together chilli powder, turmeric powder, jeera, mustard seeds, garlic and ginger in vinegar for an hour. Then grind this to a paste. Heat oil in a pan and saute this ground paste on low flame for two minutes. Then add sugar, salt and mix well, add the brinjal and cook on low flame. Do not cover or add water, since this pickle needs to be preserved there should not be any water content. When brinjal has cooked, let it cool and preserve in dry bottle. Add some oil on the top of the pickle if you want to store this for a longer time. You can also serve this pickle as a vegetable, but in that case use less oil.

Ingredients:
2 cups Ambemohor or any scented rice,
3 cups sugar,
1 cup freshly grated coconut,
5-6 laung (cloves); broken open,
7-8 badam (almonds); soaked in hot water for some time and then peeled and sliced,
A handful of raisins,
1/2 tsp elachi (green cardamom) powder,
1/4 tsp kesar (saffron threads) or few drops orange color,
1/2 lemon,
A pinch of salt,
1/2 cup ghee.

Method:
Wash rice and drain and keep aside for an hour. Then heat some ghee in a heavy bottom pan, add cloves and let them fry on low flame for some time. Then add rice to it and roast rice for few minutes. Then add 4 cups water, saffron or orange color, sugar, lemon juice, salt, mix well till sugar has dissolved. Then cover and cook the rice. When rice is fully cooked remove it in a flat plate. Using a fork separate rice from any lumps. Add almond slices, raisins and elaichi powder, mix and serve.