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INGREDIENTS:

RECIPE – 1
1. GRAMFLOUR – 1 CUP
2. TURMERIC POWDER – ¼ TSP
3. RED CHILLI POWDER – ½ TSP
4. AJWAIN – ¼ TSP
5. ASAFOETIDA – 1 PINCH
6. SALT – ½ + 1 TSP
7. CORIANDER SEEDS – 1 TABLESPOON
8. FENNEL SEEDS – 1 TSP
9. CUMIN SEEDS – ½ TSP
10. BLACK PEPPER – 1 TSP
11. EDIBLE OIL – 2 + 2 TABLESPOON + 1 TSP
12. DAHI / CURD – 1.5 TABLESPOON
13. CASHEWNUT – 10 TO 12 NOS.
14. RAISINS – 10 TO 12 NOS.
15. CINNAMON – 1 INCH
16. CLOVE – 3 NOS.
17. BLACK CARDAMOM – 1 NO.
18. CARDAMOM – 2 NOS.
19. CINNAMON – 1 TSP
20. CHILLI GINGER GARLIC PASTE
21. ONION (MEDIUM) – 2, FINELY CHOPPED
22. DRIED RED CHILLI – 2 NOS.
23. GREEN PEAS – ½ CUP
24. RICE – 1 CUP
25. BAY LEAF – 2 LEAVES
26. CORIANDER LEAVES

RECIPE – 2
1. BEETROOT – 1, MEDIUM SIZE
2. DAHI / CURD – 500 GM
3. CORIANDER LEAVES – 2 TABLESPOON
4. ONION (MEDIUM) – 1, FINELY CHOPPED
5. ROASTED CUMIN POWDER – 1 TSP
6. BLACK SALT – ¼ TSP
7. EDIBLE OIL
8. CUMIN SEEDS
9. BLACK MUSTARD
10. GREEN CHILLI
11. CURRY LEAF