Grams

(about 250 grams) gram flour (besan) • (about 300 grams) sugar • (about 250 grams) ghee (clarified butter) • (about 50 grams) cashews • (about 50 grams) almonds • pistachios • cardamom powder

gram flour (besan) (about 1 kg) • ghee (about 1 cup or 225 grams) • khoya (mawa) (about 2 1/2 cups or 500 grams) • sugar (about 5 1/2 cups or 1 kg) • ground mace, nutmeg, and cardamom • mixed nuts of your choice • Water as needed to soak the sugar

gram flour (besan) (about 500 grams) • sugar (about 400 grams) • Ghee, • cardamom powder • food coloring

split black gram (urad dal) • split chickpea lentils (chana dal) • onion, finely chopped • small piece of ginger, finely chopped • garlic, finely chopped • tomatoes, pureed • Salt to taste • turmeric powder • red chili powder • garam masala • butter

black gram lentils (kali urad dal) • chopped onion • chopped tomato • chopped garlic • chopped ginger • red chili powder • garam masala powder • coriander powder • turmeric powder • oil • cumin seeds • mustard seeds •

cabbage (about 70 grams) • grated carrot (about 60 grams) • sliced onion (about 60 grams) • green onions (about 25 grams) • bell pepper (about 30 grams) • green chili (finely chopped) • garlic paste • beetroot (about 30 grams) • soy sauce • chili sauce • Schezwan sauce • tomato ketchup •

For the Baati: • coarse whole wheat flour (about 195 grams) • ghee or oil • heavy cream or plain yogurt • salt, or to taste • Water, • For the Dal: • large bowl (about 1 cup/200 grams) mixed moong dal, toor dal, and urad dal • small tomatoes, finely chopped • turmeric powder • lemon juice • Salt, to taste •

split yellow moong dal (about 100 grams) • Salt, to taste • turmeric powder • red chili powder • Kashmiri red chili powder • asafoetida (hing) • Salt, to taste • Ghee, • onion, finely chopped • garlic cloves • green chili, chopped

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, •

urad dal (about 1 cup) • whole wheat flour (about 500 grams) • semolina (about 150 grams) • red chili powder • ground fennel seeds • asafoetida • salt • Oil, as needed, for frying • oil for shortening (moyan)

whole red chickpeas (about 80 grams) • whole mung beans (about 80 grams) • finely chopped onion • finely chopped tomato • finely chopped cucumber • sev (crispy chickpea noodles) • fresh mint leaves • green chili, finely chopped • Juice of 1/2 lemon • black salt • chaat masala • Salt to taste •

chickpeas (about 400 grams) • onions, finely chopped • garlic paste • green chili paste • Kashmiri red chili powder • red chili powder • turmeric • coriander-cumin powder • chole masala (chickpea spice blend) • Salt, to taste • oil • cumin seeds •

all-purpose flour (about 250 grams) • salt • water (about 120 ml) • Refined oil • For the filling • soaked moong dal (about 400 grams) • chickpea flour (besan) (about 60 grams) • chopped green chilies • fennel seed powder • asafoetida (hing) • roasted cumin powder • salt •

poha (flattened rice) (about 160 grams) • large onions, finely chopped • green chilies, finely chopped • curry leaves • mustard seeds • oil (120 ml) • turmeric powder • roasted peanuts • Salt to taste • chopped cilantro • Juice of 1/2 lemon • Scraped coconut,

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 •

leftover rice (about 400 grams) • onion, chopped • green chilies, chopped • Salt, to taste • chickpea flour (besan) • turmeric powder • red chili powder • water • Oil, as needed for frying

milk (about 750 grams) • sugar (about 250 grams) • all-purpose flour • Saffron strands, • ghee (about 300 grams), for frying • green cardamom pods, crushed • pistachios, sliced • water, for sugar syrup

split urad dal (about 200 grams) • Finely chopped ginger, • green chilies, finely chopped • Salt, to taste • Finely chopped cilantro, • Oil, • split urad dal • green chili-ginger paste • tomatoes, finely chopped • rasam masala • Kashmiri red chili powder • tamarind pulp •

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)

dried chickpeas (about 500 grams) • onions, finely chopped • ginger, green chili, and garlic paste • red chili powder • coriander powder • chole masala • Salt to taste • oil • cumin seeds • all-purpose flour (about 500 grams) • salt • Oil as needed for frying the bhature

sour yogurt (about 240 ml) • chickpea flour (besan) (about 120 grams) • buttermilk (about 240 ml) • Salt to taste • red chili powder • turmeric • Oil • whole dried red chilies • fenugreek seeds

bathua greens (about 250 grams) • medium potato • Oil • Salt to taste • turmeric • sugar • green chilies

split urad dal (about 200 grams) • rice (about 50 grams) • clean milk pouch or any squeeze bottle • sugar (about 600 grams) • water (about 350 ml) • orange food coloring • rose essence • lemon • ghee (about 250 grams) for frying • poha (flattened rice, about 160 grams) • large onions • tomato •

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

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)

For the filling: • moong dal (split yellow lentils) (about 100 grams) • Water as needed (for soaking) • ghee • fennel seeds (crushed) • cumin seeds • asafoetida (hing) • turmeric • chili powder • coriander powder • garam masala • amchur (dried mango powder) •

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

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 •

all-purpose flour (about 250 grams) • boiled potatoes • small amount of boiled green peas • cashews • raisins • ground coriander • dried mango powder (amchur) • red chili powder • dried mint powder • asafoetida (hing) • Salt to taste • Oil as needed for frying and for shortening (moyen)

whole coriander seeds (about 30 grams) • split chickpeas (chana dal) (about 20 grams) • split pigeon peas (toor dal) (about 45 grams) • whole cumin seeds (about 12 grams) • whole black peppercorns (about 14 grams) • mustard seeds (about 8 grams) • fenugreek seeds (about 8 grams) • asafoetida (hing) • fresh curry leaves • dried red chilies • turmeric powder • Kashmiri red chili powder