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Besan - 2 cup Maida - 2 tbsp. Rice Flour - 2 tbsp. Baking Soda - 1/4 tsp Asafetida - 1/4 tsp Turmeric - 1/4 tsp Chilli Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Ajwain Seeds - 1/2 tsp Salt Raw Banana - 1, peeled and thinly sliced Potato - 1, peeled and thinly sliced Onion - 1, thick slices Potato - 1, thinly sliced Oil In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water lit

Ingredients 160 ml (2/3 cup) water, warmed to 100-110ºF (38-43ºC) 42 g granulated sugar (1 1/2 ounces; 3 tablespoons plus 1 teaspoon), divided 1 1/2 teaspoons active dry yeast from one 1/4-ounce envelope 240 ml (1 cup) buttermilk, at room temperature 1 large egg, beaten, at room temperature 570 g bread flour (18 ounces; 4 cups), plus more for dusting 9 g  (1 tablespoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight 3/4 teaspoon baking

Besan – 2 cup Rice Flour – 2 tsp Soda – 1/4 tsp Oil Sugar – 2 cup Cardamom Powder – 1 tsp In a large bowl add Besan, Rice Flour and Soda; mix well. Add Water little at a time and make a smooth batter. Heat Oil in a large skillet. Pour the Batter on a Boondhi ladle held on top of the skillet. Tap gently until all the Batter has fallen into the Oil. Remove the Boondhi from Oil when it turns golden. Put Sugar and 1 cup Water in a pot and bring to boil until it reaches half str

for blanching spinach ▢ 2 cups fresh spinach leaves or 100 grams ▢ 1.5 to 2 cups water for blanching ▢ 1 to 1.5 cups cold water for cooking potatoes and green peas ▢ 2 medium large potatoes or 200 to 215 grams ▢ ½ cup green peas or 150 grams , fresh or frozen ▢ 2 cups water for pressure cooking other ingredients ▢ 4 tablespoons besan (gram flour) or add as required ▢ 1 green chilli ▢ 1 to 1.5 inches ginger – roughly chopped, adjust as per your spice requirements ▢ 1 teaspoon

Butter - 1 cup Peanut Butter - 1 1/4 cup, creamy unsalted Sugar - 1 cup Brown Sugar - 1 cup Egg - 2 AP Flour - 2 1/2 cup Baking powder - 1 tsp Salt Baking Soda - 1 1/2 tsp Cream Butter, Peanut butter and Sugars together in a bowl. Beat in Eggs. In a separate bowl sift Flour, Baking powder, Baking soda and Salt; stir into Butter mixture. Put dough in refrigerator for 1 hour. Roll the Dough into 1" balls and put on baking sheets. Flatten each ball with a fork, making a cris

8 corn tostada shells 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 (15-ounce) cans black beans, drained and rinsed 3/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano 1/4 teaspoon black pepper 2 cups shredded rotisserie chicken 2 tablespoons salsa, plus more for drizzling Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping Lime wedges,

Avocado - 2, peeled, pitted and diced Garlic - 1/4 tsp, minced Jalapeno - 1/2 tsp Tomato - 1/4 cup, diced Onion - 1/4 cup, diced Cayenne Pepper - 1/2 tsp Salt Lime Juice Cilantro In a mortar add the Avocadoes along with Garlic and Jalapeño, mash with the pestle until the Avocados are creamy but still very chunky. Stir in Tomato, Onion and required Salt. Sprinkle with Lime juice and Cilantro, stir and taste once more. Serve with Tortilla chips immediately. The Avocados oxidiz