Mix sabziyo ki tahiri by zubaida tariq

Ingredients:

Rice                                                                2 1/2 cup

Lemon                                                           2

Carrot chopped                                            2

Potatoes                                                        2

Onion chopped                                             3

Green chillies                                                6

Cluster bean (seem ki phalli)                    10

Soya chopped                                               2 bunches

Whole spices (sabut garam masala)       few

Peas                                                                1 cup

Oil                                                                     1 cup

Water                                                               3 – 4 cup

Turmeric powder (haldi)                              1 tsp

Red chili powder (lal mirch powder)         1 tbsp

Ginger garlic paste                                        1 tbsp

Salt                                                                   to taste

Method:

  -      Heat 1 cup oil in a pan, add chopped onion till golden brown, then take out half of the brown onion and spread it on paper.

-       Now in the remaining brown onion add potatoes, carrot, peas and cluster bean, now cook all these things and take out in a bowl.

-       Take oil some in a pan, add ginger garlic paste, red chili powder, turmeric powder, whole spices and green chillies and sauté it, then add fried vegetables and chopped soya and cook it further and add water in it.

-       When water comes to boil, add rice (drain the water of soaked rice) also add salt and lemon in it, now mix it with spoon (slowly) and then cover the pan.

-       When water dries out, keep it on dam for 5 to 10 minutes.

-       Serve tahiri with Raita.

Achari bhindi by Zubaida Tariq

Ingredients:

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)

Oil                                            1/4 cup                        

Tamarind paste (imli ka paste)    1/2 cup

Onion (thinly sliced)                   1

Tomatoes (sliced)                      2

Green chillies                            4 to5

Curry leaves (curry pattay)          4 to 5

fenugreek seeds (Methi daana)   1/4 tsp                         

fennel seeds (Saunf)                  1 tsp

Cumin seeds (zeera)                  1 tsp

Nigella Seeds (Kalonjji)              1 tsp

Turmeric powder (haldi)              1 tsp

Salt                                          as required

Crushed red pepper                   1 tbsp

(kuti lal mirch)

Method:

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.

-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.

Chicken Chapli kebab Recipe by Zubaida tariq

Ingredients:

Chicken Mince                           1/2 kg

Mint leaves                                1 bunch

Green chillies (chopped)             4

Tomatoes (chopped)                   2

Onion (chopped)                         2

Maize flour (makai ka aata)         1 cup

Eggs                                         3

Dried pomegranate seeds            2 tbsp

(crushed)

White cumin seeds                    1/2 tbsp

Whole black pepper                    1 tsp

Whole coriander seeds               2 tbsp

Crushed red chillies                    1 tbsp

(kutti hoi lal mirch)

Salt                                           to taste

Oil                                             for frying

Method:

-         Coarsely grind white cumin seeds, black pepper and coriander seeds.

-         Mix chicken mince, grounded masala, 1 egg, pomegranate, red chillies, salt, mint leaves, green chillies, tomatoes, onions and maize flour.

-         beat 2 eggs and fry them. Cut the fried eggs into pieces and mix them in mince; keep aside for a while.

-         Heat oil in a frying pan. Lightly wet your palms to make big sized kebabs and fry.

-         When kebabs turn golden from both sides, take them out on a paper towel.

-         Server delicious chapli kebabs hot.