Shrikripa

-Ivy gourd (chopped) • - Black Chick pea (cooked) • Salt • -Jaggery (optional) • - Fresh grated coconut • Coriander seeds • Cumin • -Urad dal • -Methi/ fenugreek seed • - Dry red chillies • -Coconut oil • - Mustard •

- Toor dal (cooked) • -Green chillies • -Ginger • Hing – Toor dal size • Salt • -Jaggery • spring -Curry leaves • of big lemon or 1 small lemon - Lemon juice • - Coconut oil • teaspoon- Cumin • -Mustard • -Red chilli •

-Coriander seeds • teaspoon- Cumin seeds • -Turmeric • inch- Ginger • -Garlic • - Galangal (Thai Ginger) • -Coriander leaves • small size -Onion • - Green chillies • -Lemon grass bulb • - Pink salt • -Tender Lemon leaves

lemon zest and juice of 4 lemons • sugar • butter (cut into chunks) • eggs

Pumpkin – • Water –

Toor dal • Moong dal • turmeric powder • Hing • Sambar powder • Salt • Oil • Mustard • Urad dal • Gram dal • Curry leaves • medium - Onion •

Brahmi greens – (You can use with roots or without) • Coconut • Cumin • Jaggery • Curd • Salt • Seasoning: • ghee/ Coconut oil • Sesame seeds • Red chilli flakes (or chopped red chilli) • Curry leaves

- All-purpose flour • -Green gram/ Moong dal flour • -Butter • - Sugar (powdered) • - Dried cranberry • - White chocolate chips

- water • - tea powder • Sugar • lemon • - Pudina leaves

- Bendekai/Bhindi /Okra • - Toor dal • Tamarind – size of a small lemon • - Green chillies • Salt • - Jaggery • - Methi • - Coriander seeds • - cumin • - Urad dal • - Dried Red chillies • spring - Curry leaves •

Saame rice/Foxtail millet (you can use normal rice as well) • - Moong/green gram dhal • - Spinach • Cumin seeds • - Hing • ” piece - Ginger • - Green chillies –(slit) • Salt • Ghee – • -Water

-Coconut • - Green chillies • - Pudina/mint leaves • - Coriander leaves • -Garlic • Salt • -Oil • Peanut size -Tamarind • Seasoning: – oil – 1 teaspoon, mustard – ½ Tsp, curry leaves – 1spring

- Whole wheat flour • - Cardamom powder • - Baking powder • - Salt • - Dried Black currant and nuts (optional) • - Milk • - Jaggery powder (I have added ¾ cup) • - Butter

- Tamarind • -Dried red chillies (Byadagi variety) • -Jaggery • - Cumin • - Salt • -Gingelly oil • - Water • -Mustard • -Fenugreek /methi seeds • spring - Curry leaves • - Garlic (crushed)

Peperomia herb • Coconut oil • Mustard seeds • Urad dal • Hing/asafoetida • Curry leaves • Green chilli • Salt • Curd • Onion (small) • chopped Coriander

- Cluster beans • - Chana dal • -Onion (chopped) • -Fresh Coconut gratings • Seasoning: • - Oil • -Mustard • - Red chillies • -Hing • string -Curry leaves • For masala: • -Green chillies •

-Plantain stem – • Hing – a generous pinch • Salt • - Curd • -Green chillies (we normally use Bird eye chillies) • - Coconut oil • Mustard • Curry leaves

- Basale leaves (chopped) • - Onion (chopped) • -Garlic cloves • - Green chillies or bird eye chillies (as required) • Salt • - Jaggery • -Tamarind • - Oil • Seasoning: • Oil • mustard • cumin •

- Bay leaves (small) • -Cloves • -Black pepper • - Basmati Rice • - Beet root • Small bunch -Red Amaranth • - Onions (sliced) • - Ghee/oil • - Cumin • -Ginger garlic paste • - Milk • -Curd •

- Noodles • - Shallots • - Baby corn • - Carrot • Broccoli- couple of small florets • -Ginger garlic paste • -Tomato sauce • -Thai sweet chilli sauce – • -Sriracha sauce • - Soy sauce • -Cooked broth • Salt •