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Oil – 2 tbsp. Mustard – 1 tsp Bengal Gram Dhal – 1 tsp Urad Dhal – 1 tsp Red Chilli - 2 Fenugreek - 1/2 tsp Asafetida – 1/4 tsp Cashew / Peanuts - few Curry leaves – few Onion - 1, diced Green Chilli – 2, slit Eggplant - 1 cup, diced Turmeric - 1 tsp Salt Tamarind Juice - 1/2 cup Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida) Jaggery - 1 tsp, powdered Rice - 1 cup,

1 cup basmati rice – 200 grams ▢ 1 cup onions – thinly sliced or 1 medium to large onion ▢ 1 inch ginger – peeled ▢ 2 to 3 garlic cloves – small to medium-sized, peeled ▢ 1 green chilli or 1 teaspoon chopped green chilli ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen ▢ ⅓ cup chopped french beans ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf) ▢ 3 to 4 cloves ▢ 3 to 4 green cardamoms ▢ 1 inch cinnamon ▢ 1 single st

for cooking rajma ▢ ½ cup rajma (kidney beans) or 90 to 100 grams rajma ▢ 2 cups water for pressure cooking ▢ ¼ teaspoon salt (optional) whole spices ▢ 1 small to medium tej patta (indian bay leaf) ▢ 3 cloves ▢ 2 to 3 green cardamoms ▢ 1 black cardamom ▢ 1 inch cinnamon ▢ ½ teaspoon cumin seeds – shah jeera also can be added instead of cumin seeds to be crushed to a paste ▢ 1 inch ginger or 8 grams ginger ▢ 6 to 7 garlic cloves or 7 to 8 grams garlic cloves ▢ 1 or 2 green chi

2 cups tomatoes – roughly chopped or 4 medium-sized tomatoes or 300 grams 5 to 6 medium sized garlic cloves – roughly chopped or 2 teaspoons chopped garlic 1 inch ginger – roughly chopped or 2 teaspoons chopped ginger 2 to 3 green chilies – roughly chopped or 2.5 to 3 teaspoons chopped green chilies ½ teaspoon cumin seeds or ½ teaspoon cumin powder 3 cloves 1 inch cinnamon ¼ cup fresh coconut or desiccated coconut For soaking rice 1 cup rice water as required – for soaking ri

¾ cup white chickpeas (garbanzo beans or safed chana or kabuli chana or chole) 1 cup heaped basmati rice, 200 grams rice 1 medium to large onion, sliced thinly 1 medium tomato, chopped ¼ teaspoon Red Chili Powder 1 pinch Garam Masala 1 pinch turmeric powder (ground turmeric) 1 pinch saffron strands – optional, ½ teaspoon lemon or lime juice or 1 teaspoon yogurt (curd) 2 tablespoon Ghee or oil 1.75 cups water for pressure cooking the rice a few chopped mint leaves for garnish

Raw Rice – 2 cups Tamarind Juice – 1 cup Turmeric powder – 1/2 teaspoon To fry and grind: Red chillies– 4 Coriander seeds – 1 tablespoon Bengal gram dhal – 1 tablespoon Fenugreek seeds – 1/2 teaspoon Hard Asafoetida – Gooseberry size Sesame seeds - 1 tsp Peppercorn - 1 tsp For seasoning: Gingelly Oil – 6 to 7 tablespoons Mustard – one teaspoon Red chillies – 5 to 6 Bengal Gram Dhal – 1 tablespoon Groundnut – 2 to 3 tablespoons Fenugreek seeds – 1/4 teaspoon Curry leaves – few

For pressure cooking rice ▢ 1.5 cup rice – any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice ▢ ½ teaspoon salt ▢ ½ teaspoon oil ▢ 2.5 cups water For the mango paste ▢ ½ cup grated fresh coconut ▢ 1.5 cups chopped mangoes – 250 grams, peeled raw unripe green mangoes ▢ 3 to 4 dried red chilies – broken and deseeded ▢ 1 green chili – chopped, ½ to 1 teaspoon chopped ▢ 1 teaspoon white sesame seeds ▢ 2 teaspoons peanuts ▢ 1 teaspoon jagger