Qureshi 111

, large potatoes, boiled and diced • ,large carrots, boiled and diced • ,hard-boiled eggs, diced] • , cup green peas (canned or boiled) • .cup dill pickles, diced • cooked and diced ham or bologna (optional) • diced onion (optional) • mayonnaise • Salt and pepper to taste

mixed fresh fruits (e.g., strawberries, blueberries, raspberries, and kiwi) • rolled oats • almond butter (or any nut butter of your choice) • honey or maple syrup • shredded coconut • dark chocolate chips (optional) • vanilla extract • salt

besan (gram flour)1/2 cup ghee (clarified butter)1 cup sugar2 cups water1/4 teaspoon cardamom powderA handful of chopped nuts (almonds, cashews, and pistachios)A pinch of saffron strands (option

Basmati rice • water • oil or ghee (clarified butter) • onion, thinly sliced • green chili, slit (adjust to your spice preference) • ginger-garlic paste • mixed vegetables (carrots, peas, beans, etc.) • chopped tomatoes • yogurt (curd) • red chili powder (adjust to taste) • turmeric powder • garam masala •

For the Rendang Paste: • lemongrass, thinly sliced (use the bottom 6 inches) • dried red chilies, soaked in hot water and seeded • shallots, peeled • garlic, peeled • thumb-sized piece of ginger, peeled • thumb-sized piece of galangal (if available, or substitute with more ginger) • ground turmeric • ground coriander • ground cumin • vegetable oil • boneless, skinless chicken breasts or thighs, cut into bite-sized pieces •