Makes

fish (about 1.5-inch pieces) (300 grams) • lemon juice • salt • turmeric • oil • red chili powder • chopped cilantro • As needed, to make mustard paste • yellow mustard seeds • dried red chilies (seeds removed) • onion (finely chopped) • Salt, to taste

urad dal (about 200 grams) • kidney beans (rajma) (about 100 grams) • Oil • Salt to taste • tomatoes • large onion • garlic cloves • ginger • turmeric • coriander powder • red chili powder • Garam masala powder •

(chopped) mixed bell peppers (red, yellow, and green) • chopped cabbage • sweet corn • (strained) tomato puree • boiled kidney beans • oil • green chilies, finely chopped • onion, finely chopped • water • roasted cumin powder • black pepper powder • black salt •

all-purpose flour (about 500 grams) and 3 tablespoons semolina • plain yogurt • oil • Salt to taste • sugar • baking soda (optional) • Oil as needed for frying • dried chickpeas, soaked (about 300 grams) • large onions, finely chopped • tomatoes, blended with ginger, green chili, and garlic to make a puree • bay leaves, 1 black cardamom pod • dried red chilies, 5-6 cloves •

all-purpose flour (about 190 grams) • Salt to taste • carom seeds (ajwain), crushed • dried fenugreek leaves (kasuri methi), crushed • oil • Magic Masala seasoning • Water as needed to make the dough • Oil as needed for frying

Oil, • paneer (about 250 grams) • green peas (about 200 grams) • small bowl fox nuts (makhana) • onion • tomatoes • garlic cloves • ginger • coconut • walnuts • heavy cream • milk (about 240 ml) •

eggs • onions (finely chopped) • tomato (to make a gravy) • garlic and green chili paste • red chili powder • Kashmiri red chili powder • turmeric • coriander-cumin powder • garam masala • Salt to taste • Cilantro (for garnish)

To make 7 oz paneer (200 grams) • milk (1 liter) • lemon juice • red tomatoes • heavy cream (about 60 ml) • cashews • butter • cloves • -inch piece cinnamon stick • Kashmiri chili powder • garam masala powder • turmeric powder •

leftover chapatis • bell pepper, cut into pieces (use green, red, and yellow bell peppers to make it colorful) • butter (about 50 grams), 2 tablespoons milk • black pepper powder • onion, sliced • little carrot, sliced • salt • green chili sauce • tomato ketchup

To cook the chickpeas: • white chickpeas (chole) • tea bag • whole green cardamom pods • cinnamon stick • Salt, to taste • For the chickpea masala: • tomatoes (to make a paste) • oil • cumin seeds • bay leaf • dried red chili •

spinach • paneer (about 350 grams) • onion, diced • Cream or whipped heavy cream, • small tomatoes, 1 piece ginger, 4 cloves garlic (make into a paste) • garam masala • asafoetida (hing) • cumin seeds • red chili powder • Salt, to taste • Cooking oil, • Finely chopped cilantro,

Ingredients for the stuffing: • boiled potatoes • grated ginger-garlic • small bell pepper, finely chopped • Salt to taste • red chili powder • masala seasoning mix • dried mango powder (amchur) • little chopped cilantro • Ingredients for the vada pav: • chickpea flour (besan) (about 240 grams) • Salt to taste •

rice (about 500 grams) • eggs, or as many as you want to make • -inch piece of ginger • garlic (about 25 grams) • onions (about 400 grams) • garam masala powder • coriander powder • biryani masala • tomato • red chili powder • green chilies • Salt to taste •

whole wheat flour (about 500 grams) • semolina (about 100 grams) • baking soda (optional, as the semolina and fat make it flaky on their own) • oil or ghee for shortening • red chili powder • carom seeds (ajwain) • asafoetida (hing) • salt • For the stuffing --- • barley sattu flour (about 100 grams) • roasted chickpea sattu flour (about 100 grams) • green chilies •

Ingredients for Rice ----- • (about 3/4 cup or 150 grams) rice • Water • Ghee • For Kadhi --- • chickpea flour (besan) • fenugreek seeds • (about 2 tablespoons or 25 grams) buttermilk or plain yogurt • Salt to taste • curry leaves • cumin seeds • asafoetida (hing) •

boiled potatoes • green bell pepper • tomatoes • large onions • shredded green cabbage • carrot • beetroot (boil in water for 4-5 minutes to make beetroot-colored water) • frozen green peas • ginger (finely chopped) • green chilies (finely chopped) • pav bhaji masala • mild red chili powder (degi mirch) •

First, we'll make the bottle gourd peel chutney. Ingredients needed: • finely chopped bottle gourd peel (about 50 grams) • mustard oil • mustard seeds • green chilies • piece ginger • split and husked urad dal (about 12 grams) • split chickpeas (chana dal) (about 12 grams) • curry leaves • Salt to taste • plain yogurt (about 30 grams) • little water (for grinding the chutney) •

For the momo dough: • all-purpose flour (about 190 grams) • Salt, to taste • vegetable oil • Water, as needed to make the dough • For the stuffing: • vegetable oil • grated ginger and garlic • chopped green chili • finely chopped onion • thinly sliced cabbage • finely chopped bell pepper •

all-purpose flour • cornstarch • baking powder • water • yogurt • cardamom powder • orange food color • Ghee or oil for frying, • sugar syrup made with sugar and 1 cup water to make a one-string consistency syrup • yogurt to serve with jalebi

all-purpose flour • semolina • yogurt • sugar • cardamom powder • Ghee or oil for frying, • sugar for syrup • water to make a one-string syrup