• Fresh Methi leaves - 1 small bunch
• Gram flour - 1 cup
• Ajwain seeds - 1 1/2 tsp
• Chilli powder - 1/2 tsp
• Garam masala ( if preferred)
• Curd - 1/2 cup
• Scallions (green onions) - 1 bunch
• Salt
• Oil

How to make it:

Wash methi leaves thoroughly in water. Chop scallions finely, heat oil in a kadai and fry until golden brown and keep aside. In a bowl add gram flour, chilli powder, curd, salt and little water if required. Mix it well. Heat oil in a pan, add ajwain seeds and methi leaves. Saute for a while. Add the flour and mix on low flame until the water dries off. Allow it to cool for a while. Make balls out of it and deep fry in oil until golden brown.

For Gravy:

Ingredients:

• Onions - 1 big size
• Tomato - 1
• Tomato paste - 1 tbsp
• Ginger - 1 inch
• Red chillies - 3
• Corriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Elaichi- 2
• Bay leaves - 1 or 2
• Cloves - 2
• Butter - 1 tsp
• Sugar - 1/2 tsp
• Oil
• Salt

How to make it:

Grind all the above except bay leaves into a paste with little water. Heat oil and butter in a kadai, add bay leaves and the ground paste and saute until oil separates. Add Koftas before serving and garnish with corriander leaves, fried scallions and little curd or cream .

Chilli - Tangerine rice:

Ingredients:

• Basmati rice - 2 cups
• Onions - 2 medium size
• Peas - 1/2 cup
• Chopped carrots and beans - 2 cups
• Green chillies- 4
• Garlic - 5 pieces
• Elaichi - 3
• Cloves - 4
• Fennel seeds - 1 tsp
• Jeera - 1 tsp
• Tangerine juice - 1/2 cup
• Corriander leaves
• Bay leaves
• Cashews
• Salt - as required

How to make it:

Cook rice with little salt. Allow it to cool by spreading on a plate. Grind green chillies, garlic, elaichi and cloves into a paste. Chop onions finely. Steam cook carrots, beans and peas. Heat oil in a pan, add bay leaves, fennel seeds and jeera. Add cut onions and fry for 2 minutes. Add chilli garlic paste and saute until raw smell of garlic is gone. Add the steamed vegetables and fry for a while. Add cooked rice and salt and mix it thoroughly on low flame by adding tangerine juice. Garnish with corriander leaves and fried cashews.