Gujarati-style potatoes cooked with a mustard-cumin tempering and spices, finished with water to form a thin gravy. Optional onions, tomatoes, and curry leaves can be added.

Dry-style potato sabzi tempered with urad dal, cumin, curry leaves, and green chillies, finished with lemon juice.

A partial/unclear entry labeled 'Doodh' with no ingredients or method provided in the text.

Brinjals and potatoes sautéed and cooked with a pre-mixed spice stuffing mixture, then pressure-cooked or slow-cooked until tender.

Okra and potatoes cooked with hing and spices, optionally finished with tomatoes, coconut, or ginger-chilli-garlic paste.

Cabbage cooked with potatoes and boiled green peas, tempered with cumin and hing, lightly sweetened and spiced.

A simple mixed vegetable preparation cooked with jeera-hing tempering and basic spices, finished with masalas and optional coconut and ginger-chilli-garlic paste.

Traditional Gujarati layered mixed-vegetable dish cooked in a pressure cooker with a coconut-coriander spice masala, including papdi, potatoes, brinjal, yam, and banana; methi muthia can be added.

Tangy coriander-mint pani for pani puri, mixed with water and salt and strained before serving.

Sweet chutney made by pressure-cooking tamarind, dates, and jaggery, then blending and seasoning with spices.

A mixed stuffing for pani puri made with boiled/sprouted legumes, potatoes, and boondi, seasoned with chaat spices.

A fresh green chutney for bhel made by grinding coriander with green chilli, ginger, curry leaves, and seasonings.

Spicy garlic chutney for bhel made by grinding garlic with red chilli powder, salt, and cumin powder.

A homemade chaat masala blend mixed and stored dry for later use in snacks and chaat.

Bread toast topped with a spiced mashed potato paste and finished with chutneys, onions, tomatoes, and sev; garlic chutney is optional.

Dosa batter made by soaking urad dal and methi seeds and combining with fine rava; dosas are prepared in the evening after fermentation/resting.

Toovar dal cooked and combined with sautéed mixed vegetables, then finished with a spiced tempering including amli pulp and whole spices.

Notes for making chutneys commonly used in bhel; sweet chutney is referenced from earlier pages, while green and garlic chutneys are specified here.

Toor dal cooked and combined with sautéed mixed vegetables, finished with a spiced tadka and tamarind pulp.

Quick urad dal cooked briefly (about 2 whistles) and finished with spices, aromatics, and optional tomato and tadka.

Boiled mixed vegetables coarsely mashed and cooked with spices and ginger-chilli-garlic paste in oil with cumin and hing.

Urad dal cooked and finished with ginger-chilli paste, yogurt, oil, and a ghee-and-clove seasoning.

Savory moong dal pancakes made from soaked black moong (with skin) and stuffed with a spiced vegetable paste.

Chilled blended cucumber-and-yogurt soup flavored with mint and green chilli.

Chilled salad of peeled, de-seeded tomatoes and thinly sliced capsicum mixed with salted thickened yogurt and peanuts (optionally coconut).

Boiled eggs stuffed with a creamy corn-vegetable filling piped into halved eggs and garnished with herbs.

Simple cabbage and capsicum stir-fry tempered with mustard oil and hing, seasoned with turmeric, salt, and green chillies.

Ivy gourd (tindora) cooked with potatoes and basic spices, finished with additional masala and optional flavorings like lemon and sugar.

Potatoes and choli cooked with hing, turmeric, and salt, then finished with chilli and coriander-cumin powder and tomatoes.

Spinach and potatoes cooked with a cumin-hing tempering and basic spices; can be made watery by adding water.

Fenugreek leaves sautéed with hing, then cooked with potatoes, turmeric, salt, and a little water; finished with coriander powder, dhania-jeera, and tomatoes.

Drumsticks cooked until tender, then simmered in a watery buttermilk-besan mixture seasoned with spices.

Tuver dal cooked and tempered with rai, methi, and hing, seasoned with jaggery and lemon; rice is cooked along with/after adding the tempering and spices.

Tuver dal boiled with extra water to a loose consistency, then tempered and cooked to thicken without becoming too thick.

A blend of mixed lentils boiled together, lightly blended, spiced, and tempered with rai and hing.

Boiled moong dal seasoned with ginger, green chilies, spices, jaggery and lemon, finished with a mustard-cumin tempering in oil and ghee.

Overnight-sprouted moong boiled and tempered in oil, then seasoned with spices; a simple nourishing preparation.

Prepared using the same method as the dal, but using amla instead of lemon and a simple mustard-seed tempering.

Tuver dal variation made like the regular dal but flavored with amla instead of lemon; dal is soaked overnight and cooked in the morning.

Boiled dal seasoned with ginger and green chilies and finished with a mustard-seed tempering in oil and ghee.

Simple sautéed mung dal fried with onion in oil and ghee.

Pressure-cooked mung dal seasoned with red chili powder, salt, and hing, with a small oil-ghee-hing tempering.

Kathiyawadi-style peanut-based gravy cooked with onions, tomatoes, spices, and herbs, then simmered; boiled peanuts and potato are used to build body and thickness.

A Kathiyawadi-style peanut gravy cooked with onions, tomatoes, spices, and potatoes, simmered until thick.

Spinach cooked in the same peanut-onion-tomato gravy as Kathiyawadi Chokhi, finished with ghee.

A mild pulao cooked with peas and whole spices, using a 1:3 rice-to-water ratio.

A spiced pulao with tomatoes, peas, and warming masalas, finished with ketchup.

A pressure-cooker vegetable biryani with fried onions and potatoes, mixed vegetables, biryani masala, curd, and whole spices.

Simple cooked rice prepared in a cooker with spices and a tempering of whole spices.

Cooked rice mixed with masala and finished with a mustard-asafoetida tempering, then gently steamed on low heat.

Tempered rice flavored with peanuts, turmeric, and lemon juice.

A simple variation of tempered rice made by mixing curd into vagharelo bhaat.

Rice and tuvar dal khichdi seasoned with turmeric and chili, finished with a mustard-asafoetida tempering, made in the style of vagharelo bhaat.

A simple moong dal and rice khichdi made using the same approach as vagharelo bhaat, with ghee and cloves as the tempering.

A hearty khichdi with sautéed onions and potatoes, green chilies, and moong dal-rice cooked together, finished with an additional tempering on top.

A simple Gujarati khichdi made with toor dal and rice, finished with a mustard-seed tempering.

A simple curry made by roasting flour in a tempered base and simmering with buttermilk/chaas and spices.

Potatoes cooked in a thick onion-garlic and tomato masala gravy seasoned with dum aloo masala.

A simple Gujarati sabzi of onions and potatoes cooked with mustard tempering, ginger, green chilies, and spices.

Boiled potatoes cooked with garlic, green chilies, and fresh methi leaves, lightly tempered and simmered until flavorful.

Chana dal cooked with curd and spices, finished with a curry-leaf and hing tempering for a tangy, spiced dal preparation.

A savory curry of raw bananas and onions cooked with spices and finished with tamarind for tang.

Raw bananas stuffed with a spicy besan-based filling, then sautéed and cooked until tender on a tawa or in a pressure cooker.

Boiled potatoes cut into pieces and (implied) seasoned/tempered with spices, curry leaves, and a sweet-sour finish.

A basic method describing how to prep and partially cook sliced potatoes and bhungla (green pods) for bhaji-style vegetables.

Potatoes cooked with onions, a little methi, spices, and finished with curd stirred in after boiling.

A dry-style potato and onion curry cooked covered on low heat with basic Gujarati spices and tempering.

Potatoes cooked with spices into a gravy, finished with jaggery and tamarind added after the potatoes are cooked.

A potato curry cooked with basic spices and finished by adding tempering/spices as it boils.

Potato curry cooked with methi (fenugreek leaves), spices, and finished with curd for a tangy, creamy taste.

Potato sabzi with a sweet-sour gravy made by adding jaggery and tamarind after the potatoes cook.

A simple potato sabzi where spices are added as the potatoes partially cook and the dish is brought to a boil.

Dry-style peas and onions cooked with a spiced tempering and finished with a little water for doneness.

Black peas and onions cooked in a tempered spice base and simmered with water into a masala-style sabzi.

Quick sautéed tomato sabzi cooked with simple spices and a ghee-cumin tempering.

A gravy-style mixed sabzi of peas and onions simmered with tomatoes and finished with red chili powder.

A variation of the potato-tomato sabzi where eggplant pieces are added along with potatoes.

Cauliflower-potato sabzi with peas, mild sweetness, and a mustard-hing tempering, cooked using the same method as cabbage-bataka.

French beans and potatoes cooked with oil, salt, and ajwain, pressure-cooked with minimal water for a dry sabzi.

Green choliya cooked with mustard-hing tempering and basic spices, simmered slowly and stirred occasionally.

Soaked moong cooked with a mustard-hing tempering and basic spices.

Cabbage and potatoes pressure-cooked with salt, then sautéed in a mustard-hing tempering.

Guava and potato curry cooked in water with spices and peanuts, with sugar added only after cooling.

Wheat dough flavored with peanuts and spices is rolled, spiced, cut into pieces (dhakli), then simmered until cooked through and finished with garam masala.

A thick besan gravy cooked with chickpeas, sweetened with jaggery/sugar, tangy with lemon, and finished with a mustard-cumin-hing tempering.

Gujarati dhakli-style dish where spiced dough pieces are cooked and finished with garam masala.

Pressure-cooked green tuvar (pigeon peas) vegetable made with a spiced tempering and finished with cloves after cooling.

A variation of the green tuvar vegetable; instructions indicate it is prepared the same way as the basic tuvar shaak.

Fish pieces cooked with a mustard-hing tempering and thickened with besan and spices.

A tempered buttermilk preparation flavored with pepper and hing, brought to a boil and served hot.

A large-batch Gujarati poha chevdo/chivda with fried peanuts, sev, coconut slices, curry leaves, and lemon juice.

Fried bread rolls stuffed with a spiced potato mixture and herbs.

Tempered potato preparation with onions, green chilies, garlic, lemon, and ajwain; optional dry coconut.

Savory cooked green tuvar filling flavored with coconut, green chilies, lemon, sugar, and coriander for stuffing kachoris.

Crisp fried vadas made from mixed flours, onions, ginger, chilies, and lemon juice.

Fried cornflakes snack mix tempered with mustard seeds and mixed with seasonings; ingredient quantities vary by number of packets used.

Partial notes for a wheat-based preparation (possibly served like dahi vada style per notes), involving soaking and slow cooking to thicken.

Partial recipe for basic bhajiya batter using chickpea flour, spices, salt, and baking soda.

Crisp onion bhajiyas made with a thick chickpea flour batter and fried on medium heat.

Steamed savory cakes made from a ground chana dal and urad dal batter with mashed potatoes and spices.

Quick steamed besan dhokla leavened with Eno/citric acid and finished with a sweet-salty tempering water.

A steamed idli-like batter made from rice flour and maida with spices and curd, rested then steamed on medium heat.

Steamed colocasia (arvi) leaf rolls coated with a sweet-tangy spiced besan paste, then sliced and sautéed with mustard and sesame.

A spiced potato-onion mixture cooked after a mustard-hing tempering; cooked gently to avoid burning.

A spiced raw papaya preparation cooked using the same method as Batata Pudla with mustard-hing tempering.

A very simple khichdi-style rice dish cooked in water with salt, turmeric, cumin, and oil until soft.

A basic upma made by roasting semolina and cooking it with a mustard-seed tempering, chilies, tomatoes, curry leaves, and lemon.

Basic method for cooking rice in boiling water until soft, then optionally draining the water.

A fasting-style sabudana khichdi cooked with potatoes, green chilies, roasted peanuts, and cumin tempering until the pearls turn slightly transparent.

Soft fried methi (fenugreek) gota made from besan-wheat batter with yogurt, rested, then leavened and deep fried.

Partial recipe for a besan-based mixture with wheat and rice flour, dal, and vegetables; instructed to soak/rest before use.

A partially described besan-flour mixture with spices and chopped vegetables that is soaked/rested before use.

A South Indian lentil-and-vegetable stew flavored with sambar powder and finished with a mustard-hing tempering.

A fermented dosa batter made from urad dal and rice, soaked and ground then fermented overnight before cooking.

A coconut chutney ground with chana dal, aromatics, and herbs, mixed with curd and finished with mustard-curry leaf tempering.

Crisp fried sev made by pressing a spiced besan dough/batter through a sev maker into hot oil.

Crisp dosas made from a fermented batter of rice, urad dal, and a few fenugreek seeds, cooked on a hot tawa with ghee or oil.

A quick chutney made by grinding roasted chana dal and peanuts with ginger and green chilli, finished with mustard and curry leaf tempering.

A cooked, tempered tomato-ginger-chilli mixture served with boiled potatoes, finished with lemon and commonly eaten with sev and chopped onion.

A sweet-tangy chutney made by boiling jaggery with tamarind and seasoning with spices and pani-puri masala, served after cooling.

A quick spicy chutney made by grinding garlic with tomatoes and red chilies, seasoned with salt.

A chickpea curry cooked with onion-tomato base, ginger-garlic paste, and warming spices including bay leaves and garam masala.

A sweet-tangy chutney made by boiling jaggery and tamarind, seasoned with spices for bhel/pani-puri.

A simple white peas curry base used for assembling ragda patties, seasoned with turmeric and spices and served with sweet chutney.

Seasoned mashed potato patties formed into rounds, meant to be served with ragda and chutneys.

A sweet-tangy chutney made from dates and tamarind, seasoned with salt and chili; noted as prepared the same way as bhel chutney.

Spiced mashed-potato balls (vada filling) typically coated in besan batter and fried; this text includes the potato filling and batter mix.

Soft fried urad-dal dumplings soaked in water, then served in curd/yogurt with sweet chutney and chili powder.

A vrat-friendly chutney made with peanuts and boiled potato, blended with sour yogurt, salt, and cumin.

A quick mixed-and-chilled ice cream using condensed milk, milk, cream, and cocoa/drinking chocolate, beaten briefly and chilled in stages.

A condensed-milk fudge cooked with butter, sugar, cocoa, and nuts until it leaves the sides, then set and cut into squares.

A ghee-roasted semolina halwa cooked with water and sugar, finished with cardamom and almonds.

A wheat-flour version of siro/halwa made by roasting flour in ghee and cooking with sugar, flavored with cardamom and almonds.

A set sweet made by roasting wheat flour in ghee and mixing with jaggery, then pressing and cutting into pieces.

A milk-cooked carrot halwa sweetened with sugar and flavored with cardamom, finished with ghee.

A milk-cooked bottle gourd halwa prepared similarly to gajar halwa, sweetened and finished with ghee.

A rich besan sweet roasted in ghee, cooled before adding sugar, then shaped and set.

A creamy rice pudding made by slow-cooking milk with soaked rice, sugar, dry fruits, khoya, and aromatic spices.

A simple milk custard base cooled and chilled, then mixed with fresh fruits shortly before serving.

A sweetened yogurt dessert made by dissolving sugar in ghee and mixing it into yogurt, then chilling until set.

A sweet-and-spiced cooked filling/masala intended for making bhakharwadi; cooled before use.

A cracked-wheat milk dessert cooked in a pressure cooker and enriched with ghee, khoya, and nuts, flavored with cloves and cardamom.

Soft paneer balls cooked in sugar syrup using a pressure cooker method, then soaked to absorb syrup.

Semolina ladoos made by mixing roasted rava with a hot 2-string sugar syrup and shaping into balls.

Deep-fried puris stuffed with a spiced brinjal and potato mixture flavored with coconut, tamarind, and lemon.

A thin, cooked sweetened yogurt-water mixture, strained smooth and served as a sweet drink/syrup.

A maida-wheat flour dough for making stuffed puris, rolled like paratha and deep-fried.

Soaked urad dal is coarsely ground with ginger, then tempered with spices and fried until crisp.

Soaked urad dal is coarsely ground with ginger, tempered with spices, and fried until crisp.

A thick rolled roti made from wheat flour and besan, mixed with onions, green chillies, coriander, and spices.

A brief, partial note describing a spiced potato mixture with tomatoes used for a toasted sandwich filling.

A brief pulao method where onions and tomatoes are fried with spices, then rice and vegetables are added.

Okra cooked with basic tempering and finished with amchur and spice powders; instructions are brief/partial.

A partial ingredient note for bhatura dough listing onion, green chilli, salt, and oil (method not provided).

A brinjal-potato curry cooked with a garlic-ginger-chilli base, thickened with channa flour, and finished with amchur, jaggery, coriander, and lemon.

A dry-style potato and peas preparation tempered with cumin and seasoned with Navalkar masala, cooked covered with a little steam.

A rajgira (amaranth) dough prepared with hot water only, without salt or oil (brief note).

Wheat flour flatbread mixed with onions, green chillies, coriander, and extra oil, then fried in ghee.

Urad and moong dal wadas are fried, soaked in water, and used for dahi vada serving (final yogurt/seasoning steps not included).

Bhakri dough is made by heating oil and water together and using that mixture to bind wheat flour, then frying with ghee.

A soft rice-flour dough flavored with green chili, ginger, yogurt, and turmeric; rested for several hours and cooked without oil/ghee (very brief note).

A soft rice-flour dough (roti-like) prepared ahead and cooked without adding oil or ghee during frying.

A pressure-cooked bottle gourd and chana dal curry tempered with spices and optionally tomatoes.

Boiled moong prepared with spices and finished with a mustard-cumin tempering.

Boiled choli cooked with basic spices and finished with a mustard-carom seed tempering.

Black chickpeas soaked overnight, boiled, and seasoned with spices and a hing tempering.

A seasoned preparation made by tempering spices and adding them to dal water, then finishing with lemon, sugar, and herbs.

Masoor cooked with onions and spices, finished with a hing tempering and some yogurt.

Soaked and boiled vatana finished with a mustard-cumin tempering and sweet-sour flavors from jaggery and tamarind.

White peas soaked overnight, boiled, then seasoned with hing and basic spices.

Black peas soaked and boiled, then seasoned similarly to the white peas version.

Green peas prepared using the same simple hing-and-spice seasoning method as the other peas.

Soaked kidney beans boiled with a little baking soda, then cooked with onions and spices and finished with yogurt.

A basic thepla dough seasoning list using turmeric, spices, hing, oil, and water (method not fully specified).

A steamed semolina (rawa) dhokla made by soaking rawa in sour buttermilk, then aerating with baking soda and finishing with a mustard-curry leaf-sesame tempering.

A savory uttapa-style batter made from rawa and channa flour soaked in sour buttermilk, mixed with grated vegetables and aromatics.

A simple eggless cake prepared using a packaged cake mix combined with vegetable oil and milk.

A coconut-based sweet cooked in ghee with condensed milk, saffron milk, sugar, and cardamom.

A simple tomato-based curry made without onions, finished with a little sugar to balance acidity.

Punjabi-style mixed vegetable curry with a fried onion-ginger-garlic-chili paste, finished with kasuri methi and cream.

A quick raw papaya curry where spiced curd is added to fried tomatoes, then raw papaya is briefly cooked.

A pressure-cooker curry made by frying a paste and onions, then adding tomatoes and raw potatoes with spices.