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1. Puliogre

   1. cook 1.5 cups white rice and keep aside (with less water, ~1:1.5 rather than 1:2)
   2. in a wok heat 1 table spoon oil
   3. add
      • 1 spoon mustard seeds
      • 3 spoons peanuts
      • 1 spoon cashews
      • 1 dry chilli (optional)
      • a handful of curry leaves
   4. fry for a …

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2. Urid Maida Polo

   1. soak 1 cup Urid dal for 2 hours
   2. wash it
   3. blend with ~1/2 cup water to produce a thick batter
   4. keep the dough in the fridge until needed
   5. in another bowl, add
      • 1/2 cup plain flour (maida)
      • 1/4 cup semolina (rawa)
      • 1 spoon salt
   6. mix with 3 …

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3. Tendle Talasini

   1. thoroughly wash 250g tendle (ivy gourd)
   2. prepare tendle
      • chop the two tips
      • smash slightly with stone
   3. in a wok heat a spoon of oil
   4. add 1 spoon mustard seeds and fry until spluttering
   5. reduce heat and add
      • 2 dry red chillies
      • 6-7 crushed cloves of garlic
   6. once garlic is slightly …

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4. Tomato Chutney

   1. in a wok, heat a spoonful of oil
   2. add
      • 1 spoon jeera (cumin seeds)
      • 1 spoon coriander seeds
      • 4 dry red chillies
      • small piece of tamarind
   3. fry for a few minutes
   4. add
      • 3 cloves of garlic
      • 1 large / 2 small roughly chopped onion(s)
   5. fry until onion turns translucent
   6. add …

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5. Bhel Puri

   1. grate 1/2 carrot
   2. chop 1/2 red onion
   3. add and mix
      • carrot
      • onion
      • peanuts
      • chewda
      • green chutney
      • tamarind chutney
      • few drops of lemon juice
      • chat masala or himalayan black salt
   4. add rice puffs and mix

   Optionally use pre made mix, eg. including rice puffs, chewda, peanuts

   Optionally add tomatoes …

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6. Peas Pulao

   1. in a wok heat oil
   2. add
      • 3-4 pieces of cloves
      • 1 piece cinnamon
      • 1 piece star anise ("flower")
      • 2 bay leaves
      • 1 large onion chopped
      • 2 green chillies
   3. after onion is cooked a bit, add, and fry for a few minutes
      • handful of crushed/chopped mint leaves
      • 1/2 cup …

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7. Alan Pitta Bacri

   1. boil 2 cups of water in a wok with 1 spoon salt and oil
   2. add 1/2 cup wheat flower
   3. add rice flower and mix until dough like but still somewhat sticky and leave to cool
   4. take large chunks out and knead with coconut oil and water until smooth balls …

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8. Junnka

   1. chop 1 onion sliced halfway
   2. heat a small wok with oil
   3. add onions
   4. chop and add 1 green chilli
   5. after onions translucent/half cooked, chop and add 1 small tomato
   6. after 2 minutes add 2 cups of water
   7. after 5 minutes start adding chickpea flower
      • slowly add sprinkles while mixing …

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9. Surnoli

   1. soak in water for 2 hours:
      • 2 cups rice
      • 1 spoon methi (fenugreek seeds)
   2. add a handful of poha (rice flakes)
   3. grind in batches in blender with little water
   4. in a large bowl add
      • 1/2 cup crushed jaggery
      • 1 spoon salt
      • blended mixture on top
   5. lightly mix but leave …

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