Filling

eggplant (about 500 grams) • tomatoes • onions • garlic cloves • cumin seeds • mustard seeds • turmeric powder • garam masala • ground red chili powder • dried mango powder (amchur) • Salt to taste • Finely chopped cilantro

medium boiled potatoes • large onions, finely chopped • small tomatoes, finely chopped • green chilies, finely chopped • cilantro, finely chopped • ginger, finely chopped • Salt to taste • turmeric powder • coriander powder • red chili powder • mustard oil • cumin seeds •

all-purpose flour (about 500 grams) (for the samosa pastry) • carom seeds (ajwain) • hot oil (for shortening) • Salt, to taste • potatoes (about 1 kilogram) (for the filling) • mustard oil • garlic cloves • green chilies • ginger • ground coriander • red chili powder • turmeric powder •

finely chopped carrots (about 60 grams) • finely chopped green beans (about 60 grams) • finely chopped bell pepper (about 60 grams) • sweet corn (about 80 grams), or any other vegetables you like • chapatis (Indian flatbreads) • cumin seeds • ground coriander • ground turmeric • red chili powder • oil • Salt, to taste • Finely chopped onion and cilantro, for garnish

betel leaves (paan leaves) • shredded coconut (about 160 grams) • green food coloring • gulkand (rose petal jam) • tutti frutti (candied fruit) • fennel seeds • milk powder (about 25 grams) • small bowl milk (about 1/2 cup or 120 ml) • ghee (clarified butter) • edible silver leaves (varak)

For the Dal • small bowl split pigeon peas (toor dal) • turmeric • Salt to taste • For frying the dal • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • cumin seeds • asafoetida (hing) • ghee (clarified butter) • For the Baati •

mango pieces (about 165 grams) • mango pulp or puree (about 240 ml) • sweetened thick milk (about 240 ml) • basil seeds (sabja) (about 20 grams) • falooda noodles (about 20 grams) • vanilla or mango ice cream • For garnish: • pieces of tutti frutti, as needed • sliced pistachios, as needed

all-purpose flour (about 250 grams) • oil • carom seeds (ajwain) • potatoes • green peas • red chili powder • salt • coriander powder • dried mango powder (amchur) • oil (for frying)

Dough for shaping • large bowl all-purpose flour (about 2 1/2 cups or 300 grams) • semolina (about 20 grams) • melted ghee • salt • Water • boiled potatoes • chopped green chilies • grated ginger • cumin seeds • asafoetida • oil •

For the batter: • chickpea flour (about 240 grams) • Salt to taste • carom seeds (ajwain) • asafoetida (hing) • For the potato filling: • medium boiled potatoes • green chilies • chopped cilantro • garlic cloves • turmeric powder • salt •

For the puris • all-purpose flour (about 250 grams) • semolina (about 60 grams) • carom seeds (ajwain) • salt • Oil, • For the filling • boiled potatoes, finely chopped • tomato, finely chopped • onion, finely chopped • cilantro, finely chopped • sev •

medium carrots, grated (for the outer layer) • green chili, chopped • semolina (rava/sooji) • cumin seeds • asafoetida • Salt to taste • black pepper • Red chili powder to taste • vegetable oil • onions, chopped • vegetable oil • fennel seeds •

chickpea flour (besan) (about 120 grams) • thin buttermilk (about 720 ml) • Salt to taste • asafoetida (hing) • green chili and ginger paste • mustard seeds for tempering • fresh grated coconut for filling (about 20 grams)

parboiled rice (about 600 grams) • split urad dal (about 200 grams) • cooked rice (about 50 grams) • fenugreek seeds • Salt, to taste • Oil, as needed, for greasing the idli stand

semolina (sooji) • all-purpose flour (maida) • oil • salt • cilantro (finely chopped) • green chilies • Juice of 1 lemon • Salt to taste • water (about 350 ml) • chaat masala • boondi (crispy chickpea puffs) • tamarind pulp •

rice flour (about 250 grams) • water (about 350 ml) • powdered sugar (about 30 grams) • ghee (clarified butter) • shredded coconut • milk powder • mixed dried fruits and nuts, chopped • powdered sugar • khoya (mawa, about 60 grams) • whole milk (about 1 liter) • sugar, or to taste (about 100 grams) • vanilla extract •

whole wheat flour (about 150 grams) • Cilantro leaves, • boiled potato (mashed) • Grated cauliflower, • Green peas, • Grated bell pepper, • Finely grated carrot, • ginger and green chili paste • garam masala • dried mango powder (amchur) • chaat masala • turmeric powder •

large green chili peppers • potatoes • chickpea flour (besan) • carom seeds (ajwain) • Salt, to taste • turmeric powder • baking soda • lemon juice • Water, • ground coriander • ground red chili powder • garam masala •

chickpea flour (besan) (about 120 grams) • semolina (sooji) (about 35 grams) • ginger and green chili paste • turmeric powder • fruit salt (Eno) • sugar • oil • lemon juice • plain yogurt (about 240 grams) • Salt to taste • mustard seeds • green chilies, sliced lengthwise •

large eggplant • tomatoes • tomato paste (about 120 ml) • garlic cloves • small onion • -inch piece of ginger • bok choy or spinach (about 30 grams) • mushrooms • parsley (about 15 grams) • cream cheese (about 60 grams) • cheddar cheese (about 60 grams) • mozzarella cheese (about 115 grams) •

rice flour (about 120 grams) • mawa (khoya) or 100 grams • powdered sugar (about 50 grams) • cardamom powder • almonds, finely chopped • milk (1 liter) • sugar (about 270 grams)

whole wheat flour (about 120 grams) • boiled potatoes • Chopped fresh cilantro, • salt • red chili powder • Oil,

all-purpose flour (about 120 grams) • powdered sugar (about 60 grams) • milk powder (about 25 grams) • baking powder • honey • vanilla extract • Milk • Chocolate sauce and fruit jam as needed for filling

ground chicken (300 grams) • medium onion • medium carrot • shredded cabbage (about 140 grams) • chopped green onions (about 30 grams) • chopped ginger and garlic • black pepper or crushed black pepper • soy sauce • cornstarch • sesame oil • all-purpose flour, sifted (about 375 grams) • salt for the dough •

rice flour (about 170 grams) • hot water (about 315 ml) • split chickpeas (chana dal) (about 200 grams) • split and skinned black gram (urad dal) (about 100 grams) • green chilies • -inch piece ginger • finely chopped cilantro • cumin seeds • garlic cloves • turmeric powder • Salt, to taste

rice (about 200 grams) • split black gram (urad dal) (about 100 grams) • split chickpeas (chana dal) (about 50 grams) • fenugreek seeds • boiled potatoes (about 500 grams) • mustard seeds • split chickpeas (chana dal) • onions, thinly sliced • curry leaves • Salt to taste • green chilies, finely chopped • turmeric powder •

dried plums (about 150 grams) • dried apricots (about 150 grams) • shredded dried coconut (about 80 grams) • ground almonds (about 100 grams) • ground cinnamon • puff pastry • raspberries, for garnish (about 60 grams) • powdered sugar, for garnish • melted butter (about 30 grams)

green chickpeas (about 1 2/3 cups) • ghee (for roasting and frying) • mawa (about 1 cup) • cashews • almonds • pistachios • charoli nuts (or substitute with additional chopped nuts if unavailable) • raisins • cardamom powder • jaggery powder • all-purpose flour (about 120 grams) • ghee (for shortening) •

semolina (about 40 grams) • milk (about 500 ml) • sugar • ghee • mawa (about 50 grams) • finely chopped cashews and almonds • cardamom pods • cocoa powder • sugar (about 200 grams) • water (about 120 ml) • food color or saffron

semolina (about 160 grams) • rice flour (about 60 grams) • jaggery (about 180 grams) • freshly grated coconut (about 80 grams) • salt • cardamom powder