Vanitha Bhat

KADAI MASALA: • coriander seeds • jeera/cumin seeds • dry red chilies • green cardamoms • TOMATO PUREE: • small tomatoes, roughly chopped • small onion, roughly chopped • large cloves of garlic, peeled and chopped • ginger, peeled and chopped • almonds/badam (whole or slivered), soaked in warm water • VEGETABLES NEEDED: •

dark chocolate (375 grams or up to 400 gms); I have used 70% cacao and a mix of dark chocolate and chocolate chips • whipping cream/heavy cream • Cocoa powder (for dusting

masoor dal/split red lentils • large onion, roughly chopped • medium tomato, chopped • garlic, peeled • haldi/turmeric powder • dry red chillies (or green chillies) • spinach/palak (or any greens you prefer) • Salt • TEMPERING/SEASONING: • ghee/oil • jeera/cumin seeds • onion, sliced or chopped •

cooked rice • FOR TEMPERING: • oil (coconut or any other cooking oil) • mustard seeds • jeera/cumin seeds • urad dal/split black gram dal • chana dal/split chickpea dal • dry red chilies, broken into 2 pieces (or use green chilies/jalapenos) • Few curry leaves (about 8 to 10) • to 1/3 cup grated coconut (fresh or frozen) • peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!) • haldi/turmeric powder •

Basmati rice • jeera (or a piece of cinnamon stick works too) • cloves • coconut oil • FOR THE CURRY LEAVES MASALA: • chana dal split Bengal gram dal • coriander seeds • jeera/cumin seeds • small green chilies/1 big jalapeno/Serrano pepper • dry red chilli • loosely packed curry leaves • grated coconut (or a handful of almonds) fresh/frozen •

THE BEET-CARROT FILLING: • grated carrots • grated beetroots • thinly sliced onions • Juice of a lemon/lime • chopped coriander leaves/cilantro • Salt • finely chopped green chillies/jalapenos (optional) • THE GREEN CHUTNEY: • coriander leaves/cilantro • mint leaves • green chillies/jalapenos •

mung bean sprouts • small potato, peeled and chopped • mustard seeds • curry leaves • jeera/cumin powder • haldi/turmeric powder • red chilli powder/cayenne • coriander powder • hing/asafetida powder (optional) • jaggery (unrefined cane sugar) • Salt • oil •

penne pasta • packed, roughly chopped kale leaves (washed and drained) • large ripe avocado • walnuts • small lemon/lime or half a large lemon/lime juice • garlic, peeled and chopped • large green chili/jalapeno pepper (or crushed red chilies); optional • Extra Virgin Olive oil (or more according to personal preference) • Salt • Freshly ground black pepper (optional; I have used only green chilies)

thick yogurt • large pomegranate • beetroot puree (boil/steam beetroots, peel and blend)

chopped watermelon (about 3 cups juice) • sugar syrup (less or more depending upon how sweet the watermelon is) • lemon/lime • THE SUGAR SYRUP: • sugar • water • GARNISH: • Mint leaves (optional)

fresh cranberries • oil (sesame or any cooking oil) • mustard seeds • methi seeds/dry fenugreek seeds • chopped curry leaves • hing/asafetida powder • haldi/turmeric powder • sambar powder (south Indian curry powder) • salt • jaggery (unrefined cane sugar)

MOONG DAL BHALLAS: • moong dal/split mung bean dal • urad dal (split black gram dal, deskinned) • green chilies/jalapenos, finely chopped • grated ginger • coriander leaves, finely chopped • grated coconut or coconut slivers (optional) • Salt • Oil for deep frying • THE DAHI MIXTURE: • dahi/curd/yogurt (must not be sour) • powdered sugar (or to taste) •

cooked rice or 1 cup raw rice (any type of rice) • freshly grated coconut (you can use frozen too, but thaw completely before using) • coconut oil (or any other odorless oil) • mustard seeds • jeera/cumin seeds • urad dal/split black gram lentils • chana dal/split Bengal gram dal • dry red chilies, roughly cut • small pinch of hing/asafetida powder • Curry leaves • Optional: • peanuts (with our without skin)/split cashew/whole almonds etc •

freshly grated coconut • rice • turmeric leaf

cornflakes • pitted dates • cashew nuts • almonds • Desiccated coconut (optional)

ripe small bananas (or 2 large), peeled and sliced • lemon juice • raisins • Lemon sized ball of tamarind, soaked in 1 cup of water (or 1 tsp or more of tamarind paste) • jaggery (or sugar) or as needed • roasted cumin powder • ginger powder (or ½ tsp grated fresh ginger) • red chili powder/cayenne powder • Rock salt • mint leaves (optional)

DRY INGREDIENTS: • all-purpose flour/maida • baking soda • baking powder • salt • WET INGREDIENTS: • oil (any odorless cooking oil) • fine sugar • vanilla essence/extract • flax meal (powdered flax seeds) • water • mango pulp (canned alphonso; you can use fresh too) •

good quality dates • roasted whole almonds • peanut butter, crunchy or creamy • chopped dark chocolate • TOPPINGS: • Sea Salt (optional) • Silver sugar balls (optional)

whole wheat flour • sugar/brown sugar • cocoa powder • baking soda • instant coffee powder • salt • oil • vanilla essence • vinegar • water (you could add upto 1 cup) • mashed bananas • chocolate chips (regular or mini)

SHORTBREAD: • unsalted butter, softened • powdered sugar • powdered green tea • cinnamon powder • cardamom powder • salt • multigrain atta or flour (whole wheat flour or plain flour) • CHOCOLATE GLAZE: • chopped dark chocolate • Colored sprinkles