Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Qeema Fry/ Minced Meat Fry

Self cooking photograph

minced meat	1kg, beef or mutton
green peas	1 cup, boiled
onions	2 medium, chopped
garlic paste	1-1/2 tbsp
ginger paste	1tbsp
green chillies	4, chopped
blackpepper or red chilli powder - as per taste
coriander powder	1tsp - leveled
cumin powder	1tsp
salt	to taste
oil	3/4 cup
fresh coriander	1tbsp - for garnishing
ginger julienne	1tbsp - for garnishing
Method:
Heat oil and fry onions until golden brown.
Add in minced meat, garlic paste, ginger paste, black pepper powder, cumin and coriander powder.
Stir fry continuously for 15- 20 minutes.
Add one cup of water, cover and cook on low heat for another 20 minutes.
Stir occasionally until the minced meat is tender; add more water if required.
Uncover, increase flame and stir occasionally till the oil separates from the meat.
Add boiled peas and green chillies; stir frequently for 2 minutes.
Remove from heat; garnish with fresh coriander and ginger julienne.
Serve hot with naan, chapati or bread and lemon on the side.
Serves 6 to 8.
Note: To make Keema Curry you just have to add 3 chopped tomatoes in it. Boiled potatoes cut into 2 inch cubes can also be added additionally in Keema Curry along with or without peas.

Paya/ Hooves - My Family Style

Self cooking photograph

I make this dish the way my grand mother used to make. Trust me this is the most delicious soup like dish. Paya made by my mom are highly famous in our family and friends.  goat/ lamb paya 6, washed onions 1 big, finely sliced garlic paste 1-1/2tbsp ginger paste 1tbsp red chilli powder 1tbsp - adjust to taste turmeric powder 1/4tsp black pepper powder a pinch - optional salt to taste garam masala pwdr 1/2 tsp oil 1 cup Method: Heat oil and fry onions till light golden. Add in paya/ hooves, garlic, ginger, red chilli powder, garam masala powder, turmeric powder and salt. Add 2 mugs of water; mix well, bring it to a boil on high heat and then put it on pressure for 20 minutes on low heat. (Or cook on low heat atleast for 4 hours) Remove the cover and fry until oil separates from gravy on medium heat.  Add 2 more glass of water and again put it on pressure for another 25 to 30 minutes on low heat. Remove the cover; add a pinch of black pepper powder and let it cook on low heat uncovered for another 10 to 15 minutes. Add more water if you desire to have liquid gravy. Garnish with fresh coriander and lemon. Serve hot with naan or boiled rice. Serves 6 to 8.

Nawabi Steam Roast Chicken - New Year's Special

Self cooking photgraph

This recipe was shared by my friend Beenish Khan. I tried it myself, turned out very nice. Hope you guys will enjoy too!
chicken	8 pcs
vinegar	2tbsp
salt	to taste
yogurt	3/4 cup
garlic/ginger paste	1tsp
red chili powder	2tsp - adjust to taste
garam masala pwdr	1tsp - optional
turmeric	1/4 tsp
oil	for frying
Method:
Marinate chicken with vinegar and salt for 1 hour.
Heat the oil and deep fry chicken pieces until light golden.
(Do not over fry chicken)
Take out lightly fried chicken pieces and place it on an absorbent paper.
Mix all the rest ingredients in yogurt and apply evenly on the fried chicken pieces.
Keep it in the fridge for atleast 4 hours.
Steam the chicken in steamer for 10 to 15 minutes or until cooked thoroughly.
OR
Add water to a large pot; it should fill up to1 inch and bring to a boil.
Place a rack or small pot in the bottom of the large pot.
Place chicken in a single layer on a heatproof dish and place the dish on the rack or pot.
(water should not boiling up over the heatproof dish)
Cover with a lid tightly and cook for 10 to 15 minutes on low heat until chicken is cooked.
Take out chicken pieces from the steamer and serve with salad or any sauce.
Serves 4.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. Add fresh green chillies and stir for 2min. When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat. Serve hot with chapati. Serves 6 to 8.