Flours

chickpea flour (besan) (about 240 grams) • plain yogurt (about 240 grams) • Salt to taste • fruit salt (Eno) • mustard seeds • sesame seeds • Juice of 2 large lemons • powdered sugar • sugar • turmeric powder • oil • bell pepper •

chickpea flour (about 250 grams) • Salt to taste • cumin seeds • dried red chilies • sour yogurt (about 240 ml) • turmeric powder • red chili powder • carom seeds (ajwain)

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

rice flour (about 120 grams) • shredded coconut (about 80 grams) • jaggery (about 90 grams) • ghee (about 30 grams) • salt

all-purpose flour (about 375 grams) • finely chopped cilantro (about 20 grams) • carom seeds (ajwain) • nigella seeds (kalonji) • salt, or to taste • refined oil (for shortening/moen) (about 120 ml) • large cup refined oil (for frying) (about 240 ml) • refined oil (for sataa) (about 45 ml) • all-purpose flour (about 24 grams)

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

chickpea flour (besan) (about 240 grams) • asafoetida (hing) • carom seeds (ajwain) • Salt to taste • red chili powder • turmeric powder (optional) • Oil, as needed, for frying • thick plain yogurt (about 480 grams) • roasted cumin powder • chili flakes • black salt • sweet tamarind chutney •

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

For the puri**** • whole wheat flour + 1 cup semolina (sooji) • salt • carom seeds (ajwain) • dried fenugreek leaves (kasuri methi) • oil • For the stuffing**** • split urad dal • fennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed • oil • turmeric • asafoetida (hing) •

all-purpose flour (about 95 grams) • fine semolina (about 40 grams) • milk (240 ml) • cardamom powder • fennel seeds • Ghee, as needed, for frying • sugar (200 grams) • water (240 ml) • cardamom powder • saffron strands (optional)

chickpea flour (besan) (about 240 grams) • oil (for shortening) • plain yogurt (for the gatte) (about 120 ml) • ground red chili • turmeric • cumin powder • asafoetida (hing) • Salt to taste • fennel seeds • paneer or khoya (about 180 grams) • Chopped cilantro • green chilies, finely chopped •

whole wheat flour (about 250 grams) • milk powder • cocoa powder • powdered sugar • vanilla extract • butter • baking soda • baking powder • Milk (as needed) • Ghee or butter for cooking the pancakes • Chocolate syrup • Cream

all-purpose flour (about 120 grams) • butter • heavy cream (about 60 ml) • sweetened condensed milk (about 60 ml) • powdered sugar (about 60 grams) • baking powder

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 •

gram flour (about 1 2/3 cups) • sour buttermilk (about 2 cups or 480 ml) • asafoetida • cumin seeds • fenugreek seeds • turmeric powder • red chili powder • Salt to taste • green chilies, finely chopped • cilantro (finely chopped) • Oil as needed for frying pakoras • mustard seeds

small eggplants (about 250 grams) • chickpea flour (besan) (about 16 grams) • turmeric powder • coriander powder • red chili powder • dried mango powder (amchur) • pickle masala (Indian-style mixed pickle spice) • Oil • Garam masala to taste

whole wheat flour (about 120 grams) • sugar, or to taste (about 100 grams) • fennel seeds • cardamom powder • dried grated coconut • warm water (about 120 ml) • warm milk (about 120 ml)

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)

whole wheat flour (about 250 grams) • jaggery (about 250 grams) • cardamom powder • rock sugar crystals (mishri) • sliced pistachios • sliced almonds • ghee (about 50 grams) • mawa (about 150 grams) • saffron strands

chickpea flour (about 120 grams) • dried fenugreek leaves (kasuri methi) • Salt to taste • carom seeds (ajwain) • cumin seeds • asafoetida (hing) • Slightly less than 1 tablespoon oil • Oil as needed for frying

coarse whole wheat flour (about 500 grams) • carom seeds (ajwain) • ghee (for mixing into the dough) (about 180 ml) • rock salt • warm water (about 300 ml)

chickpea flour (besan) (about 120 grams) • dried fenugreek leaves (kasuri methi) • Salt to taste • carom seeds (ajwain) • cumin seeds • asafoetida (hing) • Slightly less than 1 tablespoon oil • Oil as needed for frying

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: •

whole wheat flour (about 120 grams) • potato • onions • green chilies • turmeric powder • red chili powder • chaat masala • carom seeds (ajwain) • Salt to taste • Oil as needed for frying

For the dal: • split pigeon peas (toor dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split black gram (urad dal) (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • onion (chopped) • tomato (chopped) • ginger-garlic-green chili paste • red chili powder • coriander powder • garam masala •

all-purpose flour (about 250 grams) or whole wheat flour • baking powder • baking soda • Powdered sugar, to taste • milk (about 200 milliliters), or as needed • butter or ghee • oil • ripe bananas • honey

whole wheat flour (about 300 grams) • ripe bananas (very ripe) • green cardamom pods • sugar (about 100 grams) • melted ghee (or unsalted butter) • milk (about 480 ml), or as needed, at room temperature • baking powder • Ghee (or unsalted butter), as needed for cooking pancakes

chickpea flour (besan) (about 120 grams) • turmeric • red chili powder • asafoetida (hing) • Salt, to taste • Water, • Oil, as needed, for frying • plain yogurt (about 240 grams) • chickpea flour (besan) (about 60 grams) • turmeric • ground coriander • garam masala •

wheat flour (about 1 cup or 120 grams) • potatoes • Curry leaves, • green chilies • Cilantro, • Cumin seeds, • lemon juice • sugar • black pepper • Red chili powder, to taste • Salt, to taste • peanut powder •