Colander

large potatoes • finely chopped onions • carrot • finely chopped green bell pepper • Green chilies, sliced • Garlic, finely chopped • all-purpose flour (about 32 grams) • cornstarch (about 32 grams) • tomato ketchup • chili sauce • green chili sauce • vinegar •

tamarind (500 grams) • jaggery or sugar (500 grams) • raisins (about 40 grams) • dried dates • salt • black salt • roasted ground cumin • garam masala • red chili powder

paneer (about 300 grams) • tomatoes • tomato puree (about 60 ml) • bay leaf • cinnamon stick • cloves • green cardamom pods • green chili • -inch piece fresh ginger • Kashmiri red chili powder • heavy cream (about 60 ml) or fresh cream • butter or ghee (plus 1 more tablespoon as needed) •

For the pakoras: -------- • small bowl chickpea flour (besan) (about 1/2 cup or 60 grams) • asafoetida (hing) • red chili powder • Salt to taste • sugar • Oil as needed for frying • For the kadhi mixture: ------- • chickpea flour (besan) (about 30 grams) • Salt to taste • turmeric powder • buttermilk or sour yogurt (about 1/2 liter) •

cauliflower (about 700 grams) • potatoes (about 250 grams) • lemon juice • dried mango powder (amchur) • mustard oil • curry leaves, lightly blanched • finely chopped ginger (about 5 grams) • mustard seeds • tomato, chopped • cumin seeds • Salt, to taste • medium green chilies, chopped

black chickpeas (about 1 cup/200 grams) • salt (or to taste) • asafoetida (hing) • turmeric powder • coriander powder • red chili powder • chana masala • oil • cumin seeds • water (as needed) • finely chopped cilantro • lemon juice (optional) •

tamarind (100 grams) • jaggery (50 grams) • sugar (50 grams) • cumin seeds • roasted cumin powder • black salt • asafoetida (hing) • Kashmiri red chili powder • cashews and raisins • oil • turmeric powder • Salt to taste

millet grains (about 150 grams) • melted dark chocolate compound (about 100 grams) • melted butter (about 60 grams) • oil for cooking (about 60 ml) • milk or as needed (about 240 ml) • powdered jaggery or melted jaggery (about 75 grams) • baking powder • baking soda • vanilla extract • or a pinch of salt

milk (120 ml) • lemon juice • whole wheat flour (120 grams) • powdered sugar (90 grams) • cocoa powder • baking powder • baking soda • oil (120 ml) • red food coloring • vanilla extract (optional) • whipping cream (300 ml) • For the glaze: •

marinated meat (about 600 grams) • plain yogurt (about 200 grams) • garlic paste • ginger paste • coriander powder • cumin powder • black pepper powder • fried, browned, and crushed onions • Salt to taste • chopped cilantro • chopped mint leaves • raw papaya paste •

sela or basmati rice (about 200 grams) • sugar, or to taste (about 150 grams) • ghee (clarified butter) • bay leaf • green cardamom pods • whole cloves • small piece cinnamon stick • rose water • Raisins, cashews, almonds, and dried coconut • saffron • milk (60 ml) • yellow food coloring •

split pigeon peas (toor dal) • Salt to taste • dried red chilies • turmeric powder • clarified butter (ghee) • rice • plain yogurt (for buttermilk) • black salt • roasted cumin powder • bitter melon (karela) (about 250 grams) • salt • turmeric powder •

basmati rice (about 200 grams) • grated raw mango (about 60 grams) • oil • dried red chilies • green chilies, sliced lengthwise • curry leaves • peanuts • urad dal (split black gram) • chana dal (split chickpeas) • mustard seeds • turmeric powder • salt, or to taste •

mushrooms (300 grams) • tomato • onion • garlic • -inch piece ginger • black pepper powder • black salt • cornstarch • heavy cream (about 60 ml) • soy sauce • tomato ketchup • ghee or butter

(about 240 grams) vermicelli, boiled until about 80% cooked • green peas (about 100 grams) • small carrot, chopped • bell pepper, chopped • large tomato, chopped • boiled potato, chopped • onion, chopped • chopped cilantro • green chilies, chopped • turmeric powder • Kashmiri red chili powder • masala seasoning (such as Maggi masala or similar all-purpose seasoning) •

carrots, peeled • baby corn • broccoli • small yellow zucchini • green beans (about 100 grams) • olives • sweet corn (about 75 grams) • garlic clove, finely chopped • honey (30 ml) • soy sauce (15 ml) • lightly toasted white sesame seeds (9 grams) • black pepper powder (1.5 grams) •

soya chunks (about 50 grams) • rice (about 200 grams) • boiled corn kernels (about 75 grams) • carrot • large onion • oil or ghee (about 120 ml) • cumin seeds • garlic cloves • bay leaf • black peppercorns • cloves • small piece cinnamon stick •

chopped lettuce leaves (about 100 grams) • onion, sliced • green onions, sliced • potato, chopped • garlic cloves • cilantro (about 15 grams) • butter (about 14 grams) • black pepper powder • Salt to taste

grated amla (Indian gooseberry) (about 2 kg) • coconut oil (about 2 cups or 500 grams) • castor oil • fresh ginger

whole wheat flour (about 250 grams) • oil (for the dough and water) • salt (for the dough) • green bell pepper • carrot • green beans • medium tomatoes • -inch piece ginger • or to taste green chilies • oil or as needed • black pepper powder • chili flakes •

basmati or any aromatic rice • green peas • onion • semi-melted ghee • bay leaf • whole cloves, 4 black peppercorns, and 4 green cardamoms • -inch piece cinnamon stick • cashews and almonds • raisins • cinnamon powder • Salt to taste • water (about 480 ml)

sweet potatoes, cut lengthwise (about 9 ounces) • neutral oil (such as vegetable or canola oil), as needed for frying

heavy cream (about 480 ml) • Cold water,

Curd made from cream collected over 1 week of milk

For Chinese Fried Rice • cooked rice (enough for 2 people) • salt (for cooking rice) • oil (for cooking rice) • oil (for frying) • onion • green chilies • or as needed green bell pepper • carrot • small cabbage • green onions • Salt to taste •

dried black chickpeas (about 200 grams), soaked overnight • large onion, finely chopped • Paste of 1 tomato • each turmeric, coriander, cumin, and red chili powder • garam masala powder • cumin seeds and panch phoron (Bengali five-spice mix) • asafoetida (hing) • bay leaves • dried red chilies • mustard oil • Salt to taste

boneless chicken pieces • bell pepper, finely chopped • cabbage, finely chopped • carrot, finely chopped • garlic cloves, finely chopped • onion, finely chopped • soy sauce • chili sauce • tomato ketchup • cornstarch • Salt to taste • butter

masoor dal (red lentils) (about 100 grams) • (I used masoor dal, but you can also use toor dal (split pigeon peas) or moong dal (split mung beans) if you prefer)* • onion • tomato • pumpkin (about 50 grams) • garlic cloves • whole black peppercorns • Salt, to taste • butter • oil • turmeric • fresh cilantro •

tomatoes • onion • garlic • black peppercorns • turmeric • bay leaf • small piece cinnamon stick • ghee (clarified butter) • little fresh cilantro • Salt to taste • ground black pepper • cornstarch •

samak rice (about 300 grams) • amaranth flour (about 60 grams) • large potato • medium orange carrot • -inch piece fresh ginger • or to taste green chili • black pepper powder • Salt to taste • oil (for tempering) • mustard seeds • cumin seeds • curry leaves •