• Oil  ¼ cup
• Fresh beans  250 gm
• Onion chopped  1
• Potatoes  2
• Carrot sliced  2
• Green chilies  2 – 3
• Tomatoes boiled 4 – 5
• Yogurt  125 gm
• Peas   ½ cup
• Coriander leaves  ¼ bunch
• Turmeric   1 tsp
• Coriander powder  1 tsp
• Cumin powder  1 tsp
• Chili powder  1 tsp
• All spice powder 1 tsp
• Ginger garlic paste  2 tbsp
• Water  1 – 1 ½ cup
• Salt  to taste

• Oil   ¼ cup
• Cauliflower  1 medium
• Potatoes boiled  3
• Yogurt  125 gm
• Onion chopped  1
• Ginger garlic paste  2 tbsp
• Coriander crushed  1 tsp
• Cumin crushed  1 tsp
• Chili powder  1 tsp
• Crushed red pepper  1 tsp
• Turmeric   1 tsp
• Mustard seeds  1 tsp
• Dry fenugreek leaves   1 tsp
• Tomatoes boiled   3
• Water   1 cup
• All spice powder  1 tsp
• Coriander leaves chopped   2 tbsp
• Salt  to taste

• Ghee  ¼ cup
• Carrot  1
• Cabbage  1
• Onion chopped  1
• Potatoes chopped  2
• Boiled tomatoes  4
• Green chilies  2 – 3
• Ginger chopped  1 piece
• Coriander leaves  ¼ bunch
• Peas boiled  ½ cup
• Garlic chopped  3 – 4 cloves
• Water  ½ cup
• Cumin seeds  1 tsp
• Chili powder  1 tsp
• Turmeric  1 tsp
• Raw mango powder  1 tsp
• All spice powder   1 tsp
• Salt  to taste

• Ridge Gourd (turai)-300 gram
• Onion-1
• Tomato-2
• Coriander-1/2 bunch
• Crushed Red pepper-1 tbsp
• Crushed Cumin-1/2 tbsp
• Crushed Coriander-1/2 tbsp
• Ginger/Garlic Paste-1 tbsp
• Turmeric-1 tsp
• Salt-As required
• Oil-As required

Method

• Peel the Ridge Gourd and cut it remove seeds from it.
• Take a cooking bowl heat up oil and put ginger/garlic paste in it. Cook it for 6 to 7 minutes.
• After that add Ridge Gourd, tomato, onion, coriander 1/2 bunch and cook it for a while.
• In the end put red pepper, salt, cumin, turmeric, cook it until Ridge Gourd water gets evaporate and Ridge Gourd gets soft.

• Chick Pea (safaid chana)-11/2 cup
• Capsicum-1/2
• Onion-1
• Tomato-1
• Coriander/Mint-Little bit
• Salt-As required
• Crushed Red Pepper-1/2 tsp
• Cumin (whole)-1/2 tsp
• Coriander powder-1/2 tsp
• Khatai Powder-1/2 tsp
• Egg-1
• Gram Flour (besan)-3 tbsp
• Oil- For frying

Method

• Cut finely the capsicum, onion, tomato and green chili.
• Boiled the chick pea and then blend it into a blender.
• Take a bowl and in it put chick pea, capsicum, onion, green chili, tomato and mix it.
• After that add cumin, coriander powder, crushed red pepper, salt, khatai powder, egg, gram flour and again mix it.
• Make them a complete shape like a kabab and fry it in a frying pan.

• Split Chick Pea Lentils-50grams
• Wash Yellow Split Lentils (mong ki daal)-50grams
• Red Lentils (Masoor ki daal)-50grams
• White Lentils (Mash ki daal)-50grams
• Khari Masoor ki Dal-50grams
• Onion-2
• Green Chilies-4 to 6
• Turmeric-1 Tbsp
• Chopped Red Chilies-1 Tbsp
• Garam Masala-According to taste
• Salt-to taste
• Clarified Butter-½ cup

Truka k liye ingredients

• Garlic-8- to 10
• Curry Leaves-2 to 3
• Cumin seeds-1 Tbsp

Method

• Put 5 Lentils in water for some time, cook onion in frying pan.
• When onion gets softens up add all the lentils, chilies, and all the masala, and cook for a while.
• After that add some water and cook for 20-25 min on slow flame.
• When all the lentils gets soften and water evaporates than add truka, panch mail ki dal is ready to serve.

• Spinach-1/2 kg
• Garlic/Ginger paste-1tbs
• Fresh Cream-1/2 cup
• Butter-2 tbsp
• Cottage Cheese-1 packet
• Crushed Cumin-1/2 tsp
• Garam Masala (all spices)-1/2 tsp
• Corn Flour-2 tbsp
• Salt-to taste
• Black and White Pepper-to taste
• Oil-2 to 3 tbsp

Method

• Cut the spinach roughly, wash it and then put it in hot water (not boiling ).
• Cook it for 2-3 minutes, don’t over cook. It should be in green color, if you over cook it then color will change into black.
• Now grind the spinach with half cup of water in a grinder. It will look like a paste.
• Cut the cottage cheese in cubes and coat them with corn flour, deep fry them in hot oil for 20-30 seconds on until they are light golden in color.
• Heat oil and butter in a pan, add garlic and ginger paste, stir fry for 1 minute then add spinach paste in it.
• Add crushed cumin, salt and garam masala. Cook for 3- 5 minutes.
• Now add cream, black and white pepper in it. Cook for 3-4 minutes.
• Add fried cheese cubes in it and pour the gravy in dish for serving.

• Bun-2
• Potato-2 (boiled)
• Peas-25 gram
• Cumin (ground)-1/2 tsp
• Red Chili (ground)-1/2 tsp
• Salt-As required
• Turmeric-1/2 tsp
• Kalonji-1 pinch
• Rai- 1/2 tsp
• Onion-1
• Tomato-1

Method

• Take a pan put onion, tomato, cumin, kalonji, rai and cook it.
• After that add potato, salt, turmeric, red chili, peas and also cook it for 2 minutes.
• Cut the bun from the center now put all the mixture in it.

• Cauliflower-1/2
• Potato-2
• Onion-2
• Carrot-2
• Cashew Nut-10gram
• Bean-1/2 cup
• Pea-1/2cup
• Green chili-4
• Yogurt-1/2kg
• Porridge-3tbsp
• Coconut powder-2tbsp
• Khashkhash-1tbsp
• Sabit garam masala-as required
• Salt-as required
• Oil-1/4 cup

Method

• All Chinese sail vegetables and hot spices (garam masala) with oil for corning blend the yogurt with coconut, poppy seed and powder of oil in to it.
• For marinate paste and add this paste in to vegetable,and 1 glass of water and salt also set them for cook.
• After 8-10 minute open the cover and speed up the stone till water dryness.
• your white gravy vegetable is ready to cook.

• Potato-1/2 kg (boiled)
• Pea Flour-250 gram
• Cumin (whole)-1/2 tsp
• Black Seeds (kalonji)-1/2 tsp
• Coriander-As required
• Mint-As required
• Crushed Black Pepper-1 tsp
• Khatai Powder-1/2 tsp
• Raye-1/2 tsp
• Salt-As required

Method

• Firstly mash the boil potatoes.
• Then take pea flour and mix it with salt, coriander, khatai powder, crushed red pepper and water.
• After that in the mashed potatoes put coriander, mint green chili, onion, and cumin, salt, black seeds, raye, crushed black pepper and mixed them well.
• Now make a ball shape out of these potatoes, dip it into the pea flour mixture and after dipping deep fry it till it turns in golden color.
• Your Allu Wara is now ready.