Roti

kidney beans (250 grams), soaked overnight • tomatoes, mashed • ginger • green chilies • Salt, to taste • Red chili powder, to taste • garam masala • Ingredients for rice • rice (about 200 grams) • water (about 480 ml) • Salt, to taste • Ghee, •

all-purpose flour (about 250 grams) • baking powder • Salt to taste • clarified butter (ghee)

chickpea flour (besan) (about 240 grams) • whole wheat flour (about 120 grams) • onion, finely chopped • green chilies, finely chopped • chopped cilantro • turmeric powder • crushed roasted coriander seeds • carom seeds (ajwain) • Salt to taste • dried pomegranate seeds (anardana) • ghee (clarified butter) • Warm water

whole wheat flour (about 375 grams) • all-purpose flour (about 125 grams) • salt • Ghee, • Water,

all-purpose flour (about 60 grams) • whole wheat flour (about 60 grams) • oil • salt • powdered sugar • Milk as needed, for kneading the dough

medium onions • salt • red chili powder • cumin powder • dried pomegranate seed powder • carom seeds (ajwain)

eggplant (250 grams) • onion-garlic paste • mustard seeds • Salt to taste • red chili powder • turmeric powder • coriander powder • fennel powder • dried mango powder (amchur) • asafoetida (hing) • garam masala • roasted peanut powder •

whole black urad dal (about 200 grams) • split chickpeas (chana dal) (about 50 grams) • turmeric powder • red chili powder • salt • finely chopped ginger • finely chopped onion • bay leaf • water (480-720 ml) • For tempering: • ghee • large onion, finely chopped •

whole wheat flour (about 6 cups) • green chilies, chopped • onions, chopped • black pepper powder • Salt, to taste • red chili powder • coriander powder • oil • Ghee, • water (120 ml)

chickpea flour (about 1 cup or 120 grams) • whole wheat flour (about 1 cup or 130 grams) • onion, finely chopped • green chilies, chopped • Salt, to taste • Carom seeds (ajwain), to taste • Red chili powder, to taste

whole wheat flour (about 200 grams) • plain yogurt (about 150 grams) • sugar • Salt, to taste • baking powder • baking soda • ghee (clarified butter) • oil

rice flour (about 1 kg) • ghee (about 120 ml) • Sugar, to taste • Milk, • Oil, as needed, for frying sel roti • heavy-bottomed bowl • piping bag or funnel for shaping sel roti

whole wheat flour (about 180 grams) • all-purpose flour (about 60 grams) • plain yogurt (about 60 grams) • baking soda • powdered sugar • oil (for mixing into the dough) • salt • Water, as needed, for kneading • Ghee or butter • Skillet with handle

whole wheat flour (about 120 grams) • all-purpose flour (about 120 grams) • salt • oil • Milk

flour (about 375 grams) • kalonji (nigella seeds) • oil or ghee • Salt to taste • Butter

mutton liver (about 9 oz) • onions • ginger-garlic paste • coriander powder • cumin powder • mutton masala (or use garam masala if unavailable) • turmeric powder • red chili powder • Salt to taste • oil

leftover chapatis • large cup leftover Amritsari paneer bhurji • potato sev (crispy potato sticks) • butter (for toasting chapatis) • onion, finely chopped • chopped cilantro

chapatis • onions, finely chopped • green chilies, finely chopped • cheese • mayonnaise • boiled potatoes, mashed • tomato ketchup • chili flakes • butter • chaat masala • Salt, to taste

rice flour (about 130 grams) • onions • green chilies • chopped cilantro (about 15 grams) • grated ginger • Salt to taste • Oil

whole wheat flour (about 300 grams) • sugar • baking powder • baking soda • Salt to taste • plain yogurt (about 120 ml) • oil

ball of whole wheat dough • cumin seeds • Ghee,

whole wheat flour (about 120 grams) • chickpea flour (about 60 grams) • small onion, finely chopped • fresh cilantro, finely chopped • dried fenugreek leaves (kasuri methi) • carom seeds (ajwain) • whole coriander seeds • ground turmeric • red chili powder • asafoetida (hing) • Salt to taste • Water •

whole wheat flour (about 250 grams) • Chopped fresh cilantro, • Water,

whole wheat flour (about 600 grams) • radishes • piece ginger • green chilies • salt • garam masala • carom seeds (ajwain) • Ghee, as needed, for cooking

fresh chapatis • eggs • Salt, to taste • ginger, finely chopped • onion, finely chopped • Green chili, finely chopped, to taste • Cilantro, finely chopped, to taste • Oil or butter, as needed for cooking

leftover chapatis • bell pepper, cut into pieces (use green, red, and yellow bell peppers to make it colorful) • butter (about 50 grams), 2 tablespoons milk • black pepper powder • onion, sliced • little carrot, sliced • salt • green chili sauce • tomato ketchup

–5 cups all-purpose flour (about 500–625 grams) • –4 tablespoons ghee • salt • –2 cups milk (240–480 ml) • –3 cups all-purpose flour (about 250–375 grams), for dusting • salt • water (120 ml)

all-purpose flour (about 500 grams) • milk (room temperature) • ghee (clarified butter) • salt

chopped mustard greens (about 300 grams) • chopped spinach (about 150 grams) • chopped bathua leaves (about 1/2 bunch, 75 grams) • small tomato, chopped • green chilies (1 chopped, 1 sliced lengthwise) • garlic cloves, chopped • -inch piece ginger, chopped • cornmeal (makki ka atta) • medium onion, sliced lengthwise • Salt, to taste • ghee • homemade white butter •

mustard greens (500 grams) • spinach (200 grams) • green chilies • small piece of ginger • Salt to taste • red chili powder • turmeric • ghee (clarified butter) • cumin seeds • asafoetida (hing) • Cornmeal as needed (for the roti)