Kewra

(about 4 1/4 cups) whole milk • lemon juice or vinegar • cornstarch • sugar (for the rabri) • cardamom powder • kewra water • rose water • saffron strands • sugar • water • little ice, as needed

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 •

whole milk (about 1 liter) • sugar • cardamom powder • strands of saffron • kewra essence • Juice of 2 lemons

basmati rice (about 500 grams) • potatoes (about 250 grams) • plain yogurt (about 1/2 katori) • bay leaves • green chilies, slit lengthwise • Salt, to taste • ghee • oil • large onion, thinly sliced • ginger-garlic paste • ground coriander and cumin • garam masala •

mutton (about 1 kg) • long-grain basmati rice (about 1 kg) • medium onions, roughly chopped • -inch piece ginger, chopped • garlic cloves • whole cloves • black cardamom pods • -inch piece mace • cinnamon stick • bay leaves • whole coriander seeds • whole dried red chilies •

ripe mango • thick, fresh yogurt (about 250 grams) • sugar • kewra water • Pistachios and cherries, as needed, for garnish • cold milk

boiled eggs • rice (about 200 grams) • fried onions • kewra essence • Salt to taste • red chili powder • garam masala • turmeric • milk (120 ml) • Orange-red food coloring as needed (optional) • Whole spices as needed: cloves, cinnamon, cardamom, mace • grated onion (about 60 grams) •

eggs • rice (about 400 grams) • nutmeg powder • red chili powder • turmeric • red chili powder • ginger-garlic paste • black peppercorns • black cardamom pod • green cardamom pods • bay leaves • mace •

rice (about 400 grams) • bay leaves • black cardamom pods • green cardamom pods • cinnamon stick • Salt to taste • Kashmiri red chili powder • garam masala • ghee (clarified butter) • water (about 600 ml) • cap kewra water • onions, chopped •

basmati rice (about 300 grams) • green cardamom pods • cloves • star anise • black cardamom pod • -inch piece cinnamon stick • bay leaves • Salt, to taste • oil • ghee • Oil or ghee, • green cardamom pods •

chicken (about 350 grams) • fried onions • plain yogurt • oil • ginger-garlic paste • ground coriander • red chili powder • chickpea flour (besan) • garam masala • kewra water • ground turmeric • Kashmiri red chili powder •

carrots (1 kg) • whole milk (about 500 ml) • sweetened condensed milk • Sugar, to taste • Ghee, • mixed nuts, chopped • cardamom powder • kewra water

whole milk (about 1.5 liters) • sugar • basmati rice • cashews • almonds • pumpkin seeds • kewra water • cardamom powder • basil seeds (sabja) • rose essence • rose syrup • pistachios and a few red rose petals •

jackfruit (about 500 grams) • oil (60 ml) • onions (sliced) • -inch piece cinnamon stick • bay leaf • green cardamom pods • cloves • black cardamom pods • black peppercorns • cumin seeds • mace • ginger-garlic paste •

all-purpose flour (about 250 grams) • clarified butter (ghee) (about 200 grams) • Ice • water (about 950 ml) • cardamom powder • yellow food coloring • Ghee, as needed, for deep frying • For the syrup: • sugar (about 200 grams) • water (about 240 ml) • For the malai rabri: • whole milk (about 1 liter) •

chickpea flour (besan) (about 120 grams) • sugar (about 200 grams) • Yellow, red, and green food coloring, • melon seeds • raisins and chopped cashews • green cardamom pods • rose water or kewra water • edible silver leaf (chandi vark) • Ghee, as needed, for frying the boondi

whole milk (about 500 ml) • bread, cut into pieces • sugar (about 65 grams) • cardamom powder • saffron • ghee (about 60 ml) • kewra water • fresh bread crumbs • sliced almonds • chopped cashews • chopped pistachios • raisins

(about 2.2 pounds) full-fat milk • Juice of 1 lemon or 1 tablespoon vinegar • sugar (250 grams) • kewra water or rose water • cornstarch or all-purpose flour

white urad dal, soaked for 4 hours (about 200 grams) • cornstarch (about 16 grams) • saffron food coloring • cardamom powder • sugar (about 200 grams) • kewra essence • ghee or as needed (about 200 grams) • pistachios, finely chopped

whole milk (about 1 liter) • small bowl sugar • small bowls water • kewra essence • all-purpose flour • vinegar • Saffron strands,

basmati rice (about 600 grams) • eggs • large onions • tomatoes • plain yogurt • -inch piece cinnamon stick • bay leaves • green cardamom pods • black cumin seeds (shahi jeera) • mace blade • garlic paste • ginger paste •

whole milk (about 8 1/2 cups) • Lemon juice or acetic acid, • Sugar, to taste, • kewra essence

mawa (about 120 grams) • sugar (about 200 grams) • water (15 ml) • Mango essence, • For Tutti Frutti Modak: • Colorful tutti frutti, • Red food coloring, • Tutti frutti essence, • mawa (about 120 grams) • paneer (about 120 grams) • powdered sugar (about 25 grams) • cashew powder (about 15 grams) •

soaked basmati rice (about 200 grams) • potatoes, chopped • carrots, chopped • green peas (about 300 grams) • medium onions, chopped • mustard oil or ghee • cumin seeds • garlic paste • dried fenugreek leaves (kasuri methi) (about 10 grams) • turmeric powder • green chilies, chopped • green cardamom powder •

Chicken – 2.2 lbs (1 kg) • Yogurt – 1 cup (250 grams) • Soaked cashew and almond paste – • Ghee – 1/2 cup (1 bowl) • Dried coconut powder – • Kewra water – • Poppy seed paste – • Black cardamom – • Green cardamom – • – 2 to 3 • Whole black peppercorns – • Bay leaves – 2 •

(about 4 1/4 cups) toned milk • vinegar or lemon juice • sugar (about 400 grams) • cardamom pods or a few drops of kewra essence • cornstarch • baking powder (optional)

For the gravy: • eggs • onions, finely chopped • tomatoes, finely chopped • ginger-garlic paste • biryani masala • red chili powder • turmeric powder • dried fenugreek leaves (kasuri methi) • plain yogurt (about 240 ml) • Salt to taste • vegetable oil •

chicken (about 1 kg) • thick plain yogurt (240 ml) • –6 large onions, finely chopped • garlic paste • ginger paste • mixed nuts (cashews, almonds, charoli nuts, melon seeds) in equal amounts • For tempering: • bay leaves • green cardamom pods • whole cloves • black peppercorns • whole mace flower •

chicken (about 1 kg) • ghee (about 120 ml) • green cardamom pods • cloves • garlic paste • ground coriander • chili powder • turmeric powder • Salt to taste • ginger paste • plain yogurt (about 240 ml) • onions (thinly sliced and fried) •

chicken (about 1 kg) • plain yogurt (about 120 ml) • lemon juice • red chili powder • black pepper powder • cumin powder • Kashmiri chili powder • garlic and ginger paste • kewra water • Salt to taste • Red food coloring • oil