5th Recipe: Theple

Ingredients: (serving 10 paranthas)
1 bunch of Methi leaves chopped finely
1 tsp salt
1 tsp Red Chilli Powder
2 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi (Turmeric powder)
4-5 cup Aatta (whole Wheat Flour)
2 cup Water

Procedure:
1. In a wide large bowl mix all the ingredients and knead into a dough.
2. Make 10 balls out of it and one by one roll them in whatever size of parantha you want.
3. Heat the griddle(tawa) and cook the rolled out paranthas over it for about 1 minute on medium heat.
4. Serve them with Tomato garlic chutney.

4th Recipe :Indian Espresso Coffee..

Ingredients: Servings for 4
2 tsp coffee powder
7 tsp powder sugar
4 cup Milk
Warm water (very little about 7-8 spoons)

Procedure
1. In a big glass or bowl add coffee powder and sugar.
2. Add 3-4 drops of water to the mixture and mix it.
3. Now beat it with either spoon, fork or beater.Repeat the process by adding in between 4-5 drops of water along with beating the mixture until mixture becomes frothy or the colour of the mixture to light yellow.Once done keep aside.
4. Now boil the milk.
5. Divide the coffee mix in the cups and add little milk in all the cups.
6. Churn the milk so that the mixture dissolves properly in the milk.
7. Now fill the cups with the remaining milk. Pour the milk from a good height so that good froth is formed.
8. Coffee is ready.

2nd Recipe: Blackeye Peas (Lobhiya)...

Genre: Dinner or lunch as an entree

Ingredients:(Servings for 2)
1. 1 Blackeye Peas can(wash the peas before using)
2. 2 medium sized tomatoes
3. 1/4th tsp Turmeric Powder
4. 3/4th tsp Red Chilli Powder
5. 1/4th tsp Salt ( can adjust according to your taste)
6. 3 medium cloves of Garlic (optional)
7. 2 tbsp Oil
8. 1/4th tsp Mustard Seeds
9. Pinch of Asafoetida
10. 3/4th cup water (can adjust water accordingly)

Procedure:

1. Mix tomatoes and garlic in blender and make a puree out of it. Keep aside.
2. Take a pan and add oil to it. When the oil is heated add asafoetida and mustard seeds.
3. When mustard seeds starts spluttering put all the masalas in it and quickly pour the tomato- garlic puree.
4. Now let the puree cook.
5. When the oil separates out add the washed blackeye peas along with water in it.
6. Mix and cover it with lid.
7. Let it cook on a low-medium heat for about 15 minutes.
8. The dish is ready.

Tips:
1.Can garnish it with cilantro (hara dhaniya) and ginger while serving.
2. To prepare it in a cooker all steps are same. Let the cooker whistle for 3 times on high heat .Then switch off the heat and open it when the cooker cools down.