Root

taro root (about 250 grams) • potatoes • whole tomatoes, pureed • ginger-garlic paste • red chili powder • ground coriander • turmeric powder • garam masala • Salt to taste • water (about 350 ml) • Chopped cilantro • Oil

taro root (about 250 grams) • mustard seeds • fenugreek seeds • Salt to taste • turmeric powder • chili powder • coriander powder • garlic cloves, minced • tomatoes, chopped • water (about 240 ml) • Dried fenugreek leaves (kasuri methi), as needed • oil

milk (about 480 ml) • fresh turmeric root • fresh ginger • green cardamom pod • whole cloves • cinnamon • whole black peppercorns • large piece jaggery or 2 tablespoons (about 30 grams)

taro roots (kachalu) • Salt, to taste • Black salt, to taste • green chilies, finely chopped • roasted ground cumin • red chili powder • chaat masala • Juice of 1 lemon

whole wheat flour (about 120 grams) • chickpea flour (about 60 grams) • fresh turmeric root (about 120 grams) • cardamom powder • almonds • pistachios • raisins • sugar (about 250 grams) • unsalted butter (about 7 tablespoons)

boiled and mashed arbi (taro root) (about 150 grams) • boiled and mashed potatoes (about 200 grams) • buckwheat flour (about 60 grams) • green chili, finely chopped • -inch piece ginger, grated • finely chopped cilantro • black pepper powder • dried mango powder (amchur) • Rock salt, to taste • Refined oil, for frying

tomatoes • green chilies • cilantro roots • chickpea flour • onion • garlic cloves • ginger • turmeric • red chili powder • cumin seeds • black pepper (coarsely ground) • dried coriander •