The addition of a peach liqueur gives a little kick to this delightfully refreshing shake.

Ingredients:
200 gm fenugreek
(methi) leaves
75 gm chickpea flour
cumin seeds
5 gm black pepper
2 gm asafoetida
turmeric powder
salt to taste
10 ml lime juice

Procedure:
Wash the fenugreek leaves and remove all the excess water. Soak the chickpeas overnight and grind to a paste next day. Add all the above ingredients and make a thick batter out of it. Make round balls to a size of a golf ball and drop them in hot oil. Remove when golden brown and serve with fried green chillies.

BHINDANA BHAJIYA

Ingredients
250 gm lady's fingers
100 gm chickpea flour
50 gm coriander leaves
5 gm chilli powder
250 gm turmeric powder
5 ml lemon juice

Procedure:
Cut the lady's fingers into four pieces upright then remove the seeds. Add coriander leaves, chilli powder, turmeric powder, lemon juice to the chickpea flour and add the bhindi to the mix. Sprinkle little water and fry in hot oil. Serve with a cucumber & capsicum raita.

CHAND TARA

Ingredients
4 potatoes
100 gm sabudana (sago)
2 gm asafoetida
10 gm green chillies
5 gm ginger paste
5 ml lime juice
30 ml coriander leaves
salt to taste

Procedure:
Boil the potatoes, remove the skin & mash them, add all of the above given ingredients except the sabudanas and roll into roundels. Roll them in sabudana and fry the roundels in oil at medium temperature, serve with date chutney.

BATATA BHAJIYA

Ingredients:
4 potato sliced to 2mm thickness
150 gm chickpea flour
5 gm cumin seeds
salt to taste
5 gm garam masala
5 ml lime juice
5 gm ajwain seeds
2 gm turmeric powder 15 gm green chillies cut round

Procedure:
Make batter out of chickpea flour and add the cumin seeds, ajwain, salt, garam masala, turmeric powder, chillies and lime juice. Drop one single slice at a time into the chickpea batter & deep fry in hot oil. Serve with mint and tamarind chutney.

MIRCHI BHAJIYA

Ingredients:
100 gm green chillies
200 gm chickpea flour
5 gm garlic paste
3 gm honey
salt to taste
15 ml lime juice

Procedure:
Cut the green chillies into two long strips and remove the seeds if pungency is not preferred, smear them with salt and lime juice. Prepare the batter with the chickpea flour, garlic, water and honey. Dip the pickled green chillies into batter and fry in hot oil. Serve with cucumber raita.