Mango hing

toor dal (split pigeon peas) (about 200 grams) • large green (unripe) mango • turmeric powder • coriander powder • red chili powder • whole cumin seeds • fenugreek seeds • asafoetida (hing) • Salt to taste • ghee (for tempering)

basmati rice (about 200 grams) • grated raw mango (about 60 grams) • oil • dried red chilies • green chilies, sliced lengthwise • curry leaves • peanuts • urad dal (split black gram) • chana dal (split chickpeas) • mustard seeds • turmeric powder • salt, or to taste •

(about 1 cup/150 grams) peeled garlic cloves • onion, chopped • kachri, peeled (kachri is a small wild melon; if unavailable, use 2-3 tablespoons dried kachri powder or substitute with 2-3 tablespoons green mango or tamarind for tang) • salt • fresh red chilies, soaked • cumin seeds • asafoetida (hing) • oil (for tempering)

toor dal (about 200 grams) • green (unripe) mango • turmeric powder • Salt, to taste • water (about 480 ml) • For tempering: • ghee • cumin seeds • asafoetida (hing) • whole dried red chilies • red chili powder • Cilantro leaves,

all-purpose flour (about 65 grams) • semolina (about 80 grams) • Salt to taste • Oil as needed, for frying • Boiled white peas (ragda), • raw mango • Fresh mint leaves, • green chili • Tamarind water, • Fresh cilantro, • Black salt to taste • roasted ground cumin •

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 •

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) •

whole wheat flour + 1 cup all-purpose flour (maida) • oil • salt • water • whole coriander seeds • fennel seeds • cumin seeds • black peppercorns • dried red chilies • boiled and cooled potatoes • oil • Ground spice mix, •

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)

potatoes (chopped) • green bell pepper (finely chopped) • cabbage (chopped) • green peas • tomatoes (finely chopped) • cilantro (chopped) • onion (finely chopped) • Salt to taste • red chili powder • turmeric • garam masala • coriander powder •

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) •

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 •

boiled potatoes • dum aloo spice mix • red chili powder • dried mango powder (amchur) • Salt to taste • green chilies • asafoetida (hing) • Finely chopped cilantro

chickpeas (soaked in water) (about 400 grams) • large onion (finely chopped) • large tomatoes • green chilies (finely chopped) • ginger (finely chopped) • black cardamom pod • green cardamom pods • cloves • small pieces cinnamon stick • bay leaf • cumin seeds • asafoetida (hing) •

rice (about 200 grams) • split urad dal (about 100 grams) • baking soda • Salt, to taste • split pigeon peas (toor dal) (about 100 grams) • As needed, asafoetida (hing) • turmeric powder • coriander powder • dried mango powder (amchur) • red chili powder • garlic, chopped • mustard seeds •

eggplant (250 grams) • onion-garlic paste • mustard seeds • Salt to taste • red chili powder • turmeric powder • coriander powder • fennel powder • dried mango powder (amchur) • asafoetida (hing) • garam masala • roasted peanut powder •

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 •

baby eggplants (about 250 grams) • salt • turmeric powder • ground coriander • red chili powder • dried mango powder (amchur) • ground cumin • ground fennel seeds • asafoetida (hing) • cumin seeds • oil

green chilies • chickpea flour (about 120 grams) • Salt to taste • red chili powder • turmeric powder • dried mango powder (amchur) • fennel seeds • asafoetida (hing) • oil

green peas (about 300 grams) • ginger, minced • green chili, chopped • onion, chopped • potato, chopped • mustard oil • cumin seeds • asafoetida (hing) • salt • red chili powder • coriander powder • dried mango powder (amchur) •

large eggplant or 2 small eggplants • large onion, finely chopped • tomatoes, peeled and finely chopped or coarsely pureed • green chilies, finely chopped • finely chopped garlic and ginger • asafoetida (hing) • cumin seeds • Red chili powder, to taste • coriander powder • fennel powder • turmeric powder • garam masala •

thick red chilies (about 1 kg) • salt (about 150 grams) • yellow mustard seeds (about 150 grams) • dried mango powder (amchur) or citric acid (about 100 grams) • fennel seeds • nigella seeds (kalonji) • asafoetida (hing) • ground cumin • garam masala (optional) • Mustard oil,

split urad dal (soaked for 3 to 4 hours) (about 50 grams) • green chilies • -inch piece of ginger • whole wheat flour (about 120 grams) • semolina (sooji) (about 40 grams) • asafoetida (hing) • dried fenugreek leaves (kasuri methi) • coriander powder • red chili powder • oil • turmeric • fennel seeds •

onions • small eggplants (about 1/2 kilogram) • garlic cloves • roasted turmeric powder • chili powder • coriander powder • dried mango powder (amchur) • asafoetida (hing) • roasted fennel powder • finely chopped cilantro • roasted cumin powder • Salt, to taste

bell peppers • chickpea flour (besan) + 1/4 cup rice flour (about 100 grams total) • Oil for frying • Spices: • whole coriander seeds, 1 teaspoon fennel seeds, 1/2 teaspoon carom seeds (ajwain), 1 teaspoon cumin seeds • salt, 1 teaspoon dried mango powder (amchur), 1 teaspoon chili flakes, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida (hing) • green chili, finely chopped • piece ginger, finely chopped • garlic cloves, finely chopped • dried fenugreek leaves (kasuri methi) • chopped cilantro • chaat masala

potatoes, diced • carrots, finely chopped • small cauliflower, finely chopped • green peas • green chili, finely chopped • cilantro, finely chopped • cumin seeds • red chili powder • turmeric powder • salt (or to taste) • coriander powder • garam masala •

kidney beans (about 250 grams) • tomatoes or tomato puree (about 1 cup/240 ml) • large onion, chopped • ginger-garlic paste • coriander powder • cumin powder • garam masala • Kashmiri red chili powder • amchur (dried mango) powder • asafoetida (hing) • bay leaves • whole dried red chilies •

all-purpose flour (about 1 kilogram) • medium russet potatoes, boiled (about 1 kilogram) • cooking oil (about 1 kilogram), plus more for frying • carom seeds (ajwain) • ground coriander • red chili powder • piece fresh ginger, grated • asafoetida (hing) • black salt • dried mango powder (amchur) • chaat masala • Salt to taste •

roasted gram flour (sattu) (about 240 grams) • whole wheat flour (about 500 grams) • Salt, to taste • stuffed green chili • mango pickle masala • asafoetida (hing) • mustard oil • finely chopped onion • Green chili and cilantro, to taste • carom seeds (ajwain) • baking powder • Ghee, •

dried black chickpeas (about 200 grams) • small onion, finely chopped • tomato, finely chopped • green chilies • grated ginger • crushed red chili flakes • dried mango powder (amchur) • chaat masala • ground cumin • Juice of 1 lemon • Chopped cilantro • cumin seeds •