Dates pan

dates (about 3 1/2 cups, pitted and chopped) • Ghee as needed (clarified butter) • almonds (about 70 grams) • cashews (about 70 grams) • walnuts (about 60 grams) • pumpkin seeds (about 60 grams) • sunflower seeds (about 60 grams) • poppy seeds (about 30 grams) • raisins (about 50 grams) • shredded coconut (about 80 grams) • nutmeg powder

For the batter • all-purpose flour (about 120 grams) • semolina (about 40 grams) • rice flour (about 30 grams) • date palm jaggery water (about 240 ml) • oil • For the stuffing • milk (1 liter) • grated coconut (about 40 grams) • rice flour (about 60 grams) • semolina (about 10 grams) • Jaggery, to taste •

For 60 puris • dates (about 40 grams) • tamarind • oil • cumin seeds • black salt • pani puri masala • jaggery (or adjust to taste for sweetness) • roasted cumin powder • cilantro leaves • mint leaves • lemon juice •

whole milk (about 1.5 liters) • vermicelli (about) • dried dates (or regular dates) • cashews • almonds • golden raisins • charoli nuts (or substitute with pine nuts) • pistachios • ground green cardamom • saffron strands • Sugar to taste, • ghee (clarified butter) •

thin vermicelli noodles • whole milk (1 liter) • almonds, cashews, and pistachios (finely chopped) • dates • golden raisins • ghee • mawa (khoya) • saffron • rose water • sugar • salt • ground cardamom

Jalani pani puri kit (includes all necessary items) • tamarind-date chutney • sweet and tangy tamarind water mix • mint water mix • Oil, as needed, for frying puris • About 2 cups cold water (500 ml) for each water mix • About 3 tablespoons water (50 ml) for tamarind-date chutney • (For making dahi puri) • whipped plain yogurt (100 grams) • Black salt, to taste • green chutney • Finely chopped cilantro, •

cashews (about 35 grams) • almonds (about 35 grams) • raisins • melon seeds (about 20 grams) • dates, pitted and chopped (about 75 grams) • shredded coconut (about 80 grams) • edible gum (gond) (about 10 grams) • Ghee, • powdered sugar (about 25 grams) • Dried and fresh rose petals,

soaked chickpeas (250 grams) • baking soda • turmeric powder • asafoetida (hing) • red chili powder • Salt to taste • boiled potatoes • bread • turmeric powder • asafoetida (hing) • roasted cumin powder • Salt to taste •

black carrots (about 1 kg) • sugar (about 65 grams) • whole milk (about 500 ml) • mixed nuts and dried fruits (almonds, raisins, charoli nuts, coconut, dried dates), finely chopped • heavy cream (about 120 ml)

pani puri shells • large potatoes • black chickpeas (kala chana) • red chili powder • garlic paste • black salt • Salt, to taste • chaat masala • onion, finely chopped • small bowl green cabbage, finely chopped • Salt, to taste • small bowl tamarind •

vermicelli noodles (Bambino brand or similar) • milk (500 ml) • sugar, or to taste • cardamom powder • Finely chopped mixed dried fruits • dried figs • dates (optional) • ghee

dried white peas (about 200 grams) • potato • onion • tomatoes • oil (45 ml) • asafoetida (hing) • turmeric powder • red chili powder • pav bhaji masala • tamarind-date chutney • coriander-cumin powder • garlic chutney •

mixed flour (about 120 grams) • whole wheat flour (about 60 grams) • ghee (about 120 ml) • milk (about 240 ml) • sugar (about 200 grams) • shredded coconut (about 40 grams) • raisins, fox nuts (makhana), and dried dates (chhuhara), finely chopped (about 60 grams total) • cashews, chopped • almonds, chopped • charoli nuts (about 16 grams) • milk powder (about 16 grams) • fennel seeds

moong dal (about 200 grams) • thick fresh yogurt (about 500 grams) • roasted ground cumin • red chili powder • Chaat masala, • Black salt, to taste • Cilantro-mint green chutney, • Sweet tamarind-date chutney, • Pomegranate seeds, • Savory snack mix (sev or similar), • asafoetida (hing) • cumin seeds •

whole wheat flour (about 350 grams) • milk (about 1/2 liter) • small bowls sugar • raisins • charoli nuts • coconut, half chopped into small pieces, half grated • finely chopped dried dates • black peppercorns, coarsely crushed • green cardamoms, crushed • black cardamoms, coarsely crushed • fennel seeds • Oil for frying

For making Aloo Tikki: • medium boiled potatoes • bread crumbs (from whole wheat or white bread) (about 30 grams) • semolina (optional) (about 3 grams) • roasted cumin powder (about 2 grams) • chaat masala (about 2 grams) • black pepper powder (about 1 gram) • dried mango powder (amchur) (about 1 gram) • chili flakes (about 2 grams) • chopped cilantro (about 8 grams) • Black salt, to taste • Oil, as needed, for pan-frying the tikkis •

whole milk (1 liter) • vermicelli (30 grams) • almonds • cashews • raisins • chironji nuts • pistachios • dried dates (chuhara) • sugar, or to taste • ghee

white urad dal (about 400 grams) • yellow moong dal (about 100 grams) • plain yogurt (about 950 ml) • powdered sugar • green chili cilantro chutney • garlic red chili chutney • tamarind date chutney • roasted cumin powder • red chili powder • chaat masala • pomegranate seeds • finely chopped cilantro •

roasted sunflower seeds • roasted pumpkin seeds • flax seeds • soft dates • almonds • cashews • rolled oats or plain oats • honey • dried cranberries

ghee • cloves • green cardamom pods (seedless) • fennel seeds (crushed) • almonds, ground • cashews, ground • raisins • ground unsalted pistachios • charoli nuts • fine vermicelli • milk • chopped dates (seedless) •