Ingredients for Vegetable Tindey:

• Green gourd 1/2 kg
• Salt to taste
• Ginger garlic paste 2 tbsp
• Onion 2
• Chili powder 1 tbsp
• Coriander powder 1 tsp
• Turmeric 1 tsp
• Cumin powder 1 tsp
• Tomatoes chopped  2-3
• Green chilies 2-3
• Coriander leaves 1/4 bunch
• Dry fenugreek 1/2 tsp
• Oil 1/4 cup
• Cauliflower half
• Peas boiled 1 cup
• Carrot 2

Method:

1. First, heat oil in karahi pan and fry ginger garlic paste and onion until golden.
   
2. Then add green gourd, tomato, green chilies, chopped green coriander, half cauliflower and carrot.
3. Roast for 4 to 5 minutes, then add red chili powder, chopped coriander, turmeric and cumin powder and mix for 2 to 3 minutes.
4. Then add 1 to 1-1/2 cup water and salt, cover it and cook it.
5. Remove cover after 12 to 15 minutes, add green chilies, green coriander and dry fenugreek, roast for 1 to 2 minutes and serve.

Ingredients for Balti Gosht:

• Mutton 1/2 kg
• Salt to taste
• Ginger garlic paste 2 tbsp
• Onion 2
• Boiled tomatoes 3
• Chili powder 1/2 tsp
• Mix whole spice as required
• Green chilies 3-4 big
• Black cumin seeds 1/2 tsp
• Tomato paste 3 tbsp
• Yogurt 250 gm
• All spice powder 1 tsp
• Lemon juice 2 tbsp
• Coriander leaves 1/4 bunch
• Ghee 1/4 cup

Method:

1. First, heat ghee in karahi pan and fry onion until golden brown.
2. Then add ginger garlic paste and mutton and cook until color changes.
3. Now add boiled chopped tomatoes. Fry for 2 to 3 minutes, add mix whole spice, chili powder and black cumin.
4. Fry for 2 to 3 minutes, add yogurt, tomato paste, salt, all spice powder and 1 cup water, cover it and cook it.
5. After 25 to 30 minutes, when mutton tenders, add lemon juice, green chilies and green coriander, mix it and serve.

Ingredients for Chicken & Spinach Terrine:

• Chicken 200 gm
• Chicken liver 200 gm
• Spinach 1/2 kg
• Salt to taste
• Garlic 3-4 cloves
• Onion 2 medium
• Black pepper 1 tsp
• Parsley chopped 3 tbsp
• Thyme 1 tsp
• Green chilies 3
• Egg 3
• Chicken stock 1/2 cup
• Flour 2 tbsp
• Butter 2 tbsp

Method:

1. First, chop spinach, garlic, onion and parsley, boil spinach light;y and keep it aside.
2. Now chop chicken liver finely.
3. Now heat oil, fry liver until golden. Now add butter and flour.
4. When flour is roasted well, add chicken stock. When thick, take out and keep it aside.
5. Now put chicken mince, salt, black pepper, thyme, egg, all chopped vegetables and half quantity of boiled spinach in liver mixture.
   
6. When mixture is mixed well, grease bread mold, keep all mixture and bake in preheat oven on 200 degrees C for 20 to 25 minutes.
   
7. Then take out from oven and take out from mold.
8. Cover with remaining spinach, cut in slices and serve.