Pickled garlic

Rajapuri mangoes • garlic cloves • fresh ginger • split mustard seeds • split fenugreek seeds • salt • turmeric powder • asafoetida • black salt • citric acid • oil • Red chili powder to taste

rice flour (about 130 grams) • cumin seeds • carom seeds (ajwain) • Salt to taste • baking soda • Indian pickle masala • garlic cloves • green chilies • chili flakes

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, •

whole chicken (about 800 grams) • Salt to taste • garlic paste • ginger paste • Kashmiri red chili powder • lemon juice • pickles • yogurt • garam masala • Salt to taste • Black salt to taste • Kashmiri red chili powder •

all-purpose flour (about 250 grams) • sattu (roasted gram flour) (about 60 grams) • onion, finely chopped • green chili, finely chopped • -inch piece ginger, chopped • garlic, chopped • pickle masala (Indian-style mixed pickle spice) • carom seeds (ajwain) • Salt to taste • Water • Oil for frying

mushrooms (300 grams) • plain yogurt (250 grams) • salt • black salt • red chili powder • black pepper powder • red food coloring • dried mango powder (amchur) • garam masala • chicken masala • dried fenugreek leaves (kasuri methi) • ginger-garlic paste •

white eggplants with kalonji (nigella seeds) • onion • tomato • green chilies • garlic cloves • red chili powder • turmeric powder • coriander-cumin powder • fennel seed powder • dried mango powder (amchur) • oil • 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 •

eggplant • boiled potatoes • tomatoes • onion • green chilies • Cilantro • -inch piece ginger, finely chopped • garlic cloves • mustard oil • Salt to taste • whole wheat flour (about 180 grams) • ghee or oil (for shortening) •

For the Bati: • whole wheat flour (about 250 grams) • clarified butter (ghee) (about 100 grams) • roasted gram flour (sattu) (about 60 grams) • onions, finely chopped • garlic cloves • -inch piece ginger • green chilies • chopped cilantro • roasted ground cumin • salt • carom seeds (ajwain) •

pumpkin (about 500 grams) • soaked chickpeas (about 200 grams)

makuni (roasted chickpea flour, sattu) (about 120 grams) • onion, finely chopped • green chilies, finely chopped • garlic cloves, finely chopped • cilantro, finely chopped • carom seeds (ajwain) • stuffed red chili pickle (use the masala from the pickle) • lemon, juiced • salt • mustard oil (to mix into the makuni filling) • whole wheat flour (about 260 grams) • vegetable oil, or as needed for cooking the parathas

whole wheat flour • nigella seeds (kalonji) • salt • oil • small bowl roasted gram flour (sattu) • nigella seeds (kalonji) • finely chopped garlic • onion • mango pickle • carom seeds (ajwain) • salt • finely chopped green chili •

rice (about 200 grams) • split pigeon peas (toor dal) (about 100 grams) • onions • tomato • green chilies • fresh pigeon peas (toor) or green peas (about 150 grams) • potato • green garlic (about 30 grams) • oil • ghee • mustard seeds • cumin seeds •