4 cups fresh yogurt
4 almonds
4 pistachios
1/2 tsp rose water
4 strands of saffron
pinch of cardamom powder
1/2 cup powdered rock sugar
2 tsp charoli nuts

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2 cups wheat flour
1 tablespoon bengal gram flour
1/2 cup fenugreek leaves (methi, chopped)
1/4 cup coriander leaves (chopped)
2 tablespoons curds (boiled till 100°C)
1/4 teaspoon turmeric powder
2 teaspoons dhana jeera powder (coriander powder)
1 teaspoon cumin powder
1 teaspoon red chilli powder
a pinch of asafoetida
2-3 tablespoons ghee
salt to taste

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15 puris
2 cups sev
2 large cups tomatoes (chopped)
1 cup cucumber (chopped)
coriander green chutney
khajur-imli chutney (meethi chutney)
1 small raw mango (chopped)
1/2 cup pomegranate seeds
mogar dal kachori (optional)
coriander (chopped)
chaat masala to taste
salt to taste

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*For the batter
1 cup besan (gram flour)
1 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste
water
*Other Ingredients
200 gram Paneer (Cottage Cheese)
Chaat Masala (to sprinkle)
oil for deep frying

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1 1/2 cups basmati rice
2 teaspoons cumin seeds
2 tablespoons ghee
1 bay leaf
salt to taste
Coriander leaves (to garnish)

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2 tablespoon semolina (rava)
3 raw bananas
1 1/2 cup grated paneer (cottage cheese)
5-6 green chillies (finely chopped/grated)
1/4 teaspoon chaat masala
chopped coriander leaves
salt to taste
oil to deep fry
water (as required)

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2 medium size Nariyal panis (Tender Green Coconut Water)
Malai of the Nariyal Pani
Sugar (depending on the sweetness of the coconut water)
pieces or grated coconut (Brown coconut, to garnish)

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1 heaped cup basmati rice
1/2 cup soya chunks (minced)
5-6 french beans (sliced diagonally)
1/4 cup shelled green peas
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon lemon juice
salt to taste
*For the tempering
1 tablespoon ghee
1 bay leaf
2 inch cinnamon stick
2 cloves
1-2 cardamom
5-6 peppercorns
1/4 teaspoon cumin seeds

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*For Marinating Paneer
250 grams cottage cheese (Paneer)
3 tablespoons curds
1 teaspoon red chilli powder
1/2 teaspoon dhana-jeera powder
1/4 teaspoon garam masala
1 tablespoon oil
salt to taste
*For Gravy
4 large tomatoes
7-8 cashew nuts
1 tablespoon cumin seeds
2 teaspoon red chilli powder
1 teaspoon dhana-jeera powder
1 teaspoon punjabi masala
1/4 teaspoon garam masala
2 teaspoon corn flour
1 1/2 teaspoon sugar
1 bay leaf
Oil
salt to taste
coriander leaves (to garnish)

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*For the dough
2 cups whole wheat flour
1/2 cup milk
1-2 tablespoon ghee
salt to taste
*For the stuffing
3/4 cup split green gram (husked)
1/4 teaspoon mustard seeds
a pinch of asafoetida
1 pinch of turmeric powder
1 teaspoon dhana jeera powder
1 teaspoon cumin powder
1/4 teaspoon red chilli powder
2 tablespoon coriander leaves
salt to taste

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