Temper

toor dal (split pigeon peas) (about 200 grams) • green chilies, finely chopped • turmeric powder • Salt to taste • whole dried red chilies • asafoetida (hing) • cumin seeds • red chili powder • ghee (clarified butter) for tempering

For the Kadhi • fresh plain yogurt (about 480 ml) • chickpea flour (besan) (about 24 grams) • grated ginger • fenugreek seeds • mustard seeds • asafoetida (hing) • turmeric powder • whole dried red chilies • Salt to taste • mustard oil • For the Pakora •

For the pakoras: -------- • small bowl chickpea flour (besan) (about 1/2 cup or 60 grams) • asafoetida (hing) • red chili powder • Salt to taste • sugar • Oil as needed for frying • For the kadhi mixture: ------- • chickpea flour (besan) (about 30 grams) • Salt to taste • turmeric powder • buttermilk or sour yogurt (about 1/2 liter) •

rice (about 200 grams) • split pigeon peas (toor dal) (about 50 grams) • mixed lentils (about 20 grams) • plain yogurt (about 120 grams) • ginger paste • grated bottle gourd (lauki) (about 120 grams) • grated carrot (about 30 grams) • grated onion (about 60 grams) • green chilies, finely chopped • finely chopped cilantro • turmeric • black mustard seeds •

rice (about 200 grams) • split mung beans with skin (about 100 grams) • Salt to taste • Water • ghee or oil • mustard seeds • sour yogurt or buttermilk (about 480 ml) • whole wheat flour or chickpea flour (about 16 grams) • garlic paste • green chili, finely chopped • Salt and red chili powder to taste • Fresh cilantro

peanuts (about 35 grams) • large tomatoes, roughly chopped • dried red chilies • garlic cloves • cumin seeds, salt to taste • oil • For tempering: • oil • mustard seeds • curry leaves • green chilies

split chickpeas (chana dal) (about 400 grams) • whole black gram (urad dal) (about 200 grams) • water (about 1.9 liters) • red chili powder • Salt to taste • bay leaf • whole cloves • ghee (clarified butter) • onions • finely chopped tomatoes • Paste from 6-7 garlic cloves • cumin seeds •

gram flour (about 1 2/3 cups) • sour buttermilk (about 2 cups or 480 ml) • asafoetida • cumin seeds • fenugreek seeds • turmeric powder • red chili powder • Salt to taste • green chilies, finely chopped • cilantro (finely chopped) • Oil as needed for frying pakoras • mustard seeds

semolina (about 320 grams) • plain yogurt (about 240 grams) • oil • mustard seeds • chana dal • whole urad dal • cashews, chopped into small pieces • -inch piece ginger, grated • green chilies, finely chopped • Eno fruit salt

chickpea flour (besan) (about 120 grams) • thin buttermilk (about 720 ml) • Salt to taste • asafoetida (hing) • green chili and ginger paste • mustard seeds for tempering • fresh grated coconut for filling (about 20 grams)

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 •

brown rice (soaked) • semolina (about 80 grams) • plain yogurt • carrot, finely chopped • tomato, finely chopped (seeds removed) • green chili, finely chopped • large onion, finely chopped • cilantro, finely chopped • red chili powder • chaat masala • vegetable oil • mustard seeds •

paneer (about 300 grams), cut into large pieces • onions, cut into large wedges • green bell peppers, cut into large pieces • plain yogurt or heavy cream (240 ml) • unsalted butter (1 stick or 113 grams) • cooking oil (120 ml) • For the spices: • onions, thinly sliced • Puree of 2 tomatoes • garlic cloves • green chilies • -inch piece of ginger •

boneless chicken (500 grams) • ginger-garlic paste • black pepper powder • Kashmiri red chili powder • turmeric • –3 teaspoons plain yogurt • rice flour • cornstarch • all-purpose flour • Salt to taste • tomato ketchup • red chili sauce •

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)

chickpea flour (besan) (about 120 grams) • turmeric • red chili powder • asafoetida (hing) • Salt, to taste • Water, • Oil, as needed, for frying • plain yogurt (about 240 grams) • chickpea flour (besan) (about 60 grams) • turmeric • ground coriander • garam masala •

green peas (about 75 grams) • French green beans, sliced diagonally (about 60 grams) • paneer cubes (about 75 grams) • finely shredded cabbage (about 40 grams) • baby corn, sliced into rounds (about 60 grams) • raw plantain, diced (about 75 grams) • green bell pepper, diced (about 60 grams) • whole coriander seeds • cumin seeds • fennel seeds • white sesame seeds • poppy seeds •

split pigeon peas (toor dal) • Salt to taste • dried red chilies • turmeric powder • clarified butter (ghee) • rice • plain yogurt (for buttermilk) • black salt • roasted cumin powder • bitter melon (karela) (about 250 grams) • salt • turmeric powder •

whole black urad dal (about 200 grams) • split chickpeas (chana dal) (about 50 grams) • turmeric powder • red chili powder • salt • finely chopped ginger • finely chopped onion • bay leaf • water (480-720 ml) • For tempering: • ghee • large onion, finely chopped •

(about 240 grams) vermicelli, boiled until about 80% cooked • green peas (about 100 grams) • small carrot, chopped • bell pepper, chopped • large tomato, chopped • boiled potato, chopped • onion, chopped • chopped cilantro • green chilies, chopped • turmeric powder • Kashmiri red chili powder • masala seasoning (such as Maggi masala or similar all-purpose seasoning) •

chickpea flour (besan) (about 120 grams) • semolina (sooji) (about 35 grams) • ginger and green chili paste • turmeric powder • fruit salt (Eno) • sugar • oil • lemon juice • plain yogurt (about 240 grams) • Salt to taste • mustard seeds • green chilies, sliced lengthwise •

cooked rice (about 1 cup or 200 grams) • mixed lentils (toor, moong, and masoor) (about 1/2 cup or 100 grams) • pointed gourd (parwal) (about 250 grams, for masala parwal) • eggplant (about 300 grams, for the vegetable dish) • potatoes (about 200 grams) • radish • fresh mint leaves (for chutney) (about 10 grams) • fresh cilantro leaves (about 20 grams) • chopped raw mango (about 50 grams) • green chilies • Salt, to taste • cucumber (for salad) •

flattened rice (poha) (about 160 grams) • peanuts (about 70 grams) • Salt to taste • turmeric powder • red chili powder • sugar • curry leaves • mustard seeds • oil • jeeravan masala (Indori spice mix) • small onion • tomato •

chickpea flour (besan) (about 60 grams) • plain yogurt (about 480 ml) • potatoes • onions • oil • asafoetida (hing) • cumin seeds • fenugreek seeds • turmeric powder • Salt to taste • dried red chilies • red chili powder

samak rice (about 300 grams) • amaranth flour (about 60 grams) • large potato • medium orange carrot • -inch piece fresh ginger • or to taste green chili • black pepper powder • Salt to taste • oil (for tempering) • mustard seeds • cumin seeds • curry leaves •

cooked rice - cooled (about 200 grams) • curry leaves • plain yogurt (about 240 grams) • salt, or to taste • oil or ghee • black mustard seeds • cumin seeds • green chili, chopped • chopped cilantro • asafoetida (hing)

paneer, cut into pieces (about 200 grams) • green peas • medium onion, chopped • medium tomatoes, chopped • -inch piece ginger • green chilies • garlic cloves • -inch cinnamon stick • bay leaves • coriander powder • garam masala • or to taste salt •

puffed rice (about 3 cups or 50 grams) • corn flakes (about 2 cups or 30 grams) • small bowl flattened rice (poha) (about 1 cup or 25 grams) • peanuts (about 75 grams) • papads • small bowl black raisins and golden raisins (about 1/2 cup or 75 grams) • Curry leaves, • fennel seeds (about 24 grams) • asafoetida (hing) • Cashews and almonds, • black salt • Salt, to taste •

boiled eggs, cut in half • urad dal (for the pepper spice mix) (about 7 grams)

For the batter • bajra (pearl millet) flour (about 180 grams) • chickpea flour (besan) (about 60 grams) • slightly sour yogurt (about 120 grams) • -inch piece fresh ginger • large garlic cloves • or to taste green chili • grated zucchini (about 120 grams) • grated carrot (about 60 grams) • finely chopped bell pepper (about 30 grams) • chopped cilantro (about 15 grams) • Eno fruit salt •