Chinese kebab with vegetable by Chef Rida Aftab

Ingredients:

Chicken mince                               1/2 kg

Bread (soaked)                              2 slices

Capsicums (cut in cubes)            2

Onion (cut in cubes)                      2

Green chilli (cut in long strips)     4

Tomato ketchup                             1 cup

Soya sauce                                     1 tbsp + 1/2 cup

Crushed black pepper                  1 1/2 tsp

Ginger garlic paste                        1 tsp

Vinegar                                            1 tbsp

Salt                                                   1/2 tsp

Oil                                                    4 tbsp

Method:

-         Blend mince and bread in blender. Add ginger garlic paste, 1 tsp black pepper, 1 tbsp soya sauce and salt and mix.

-         Wet your palms and make small, long kebabs and set aside.

-         Heat oil in a wok and fry kebabs till golden. Add vegetables and cook for 1 minute on high flame.

-         Add remaining black pepper, salt, 1/2 cup soya sauce, vinegar, and tomato ketchup, and stir it. Remove from flame after 1 minute.

Nauratan Vegetables by chef Shireen Anwar

Ingredients
Spinach (palak)                                  2 cups (chopped)
Potato                                                   1 (cut into cubes)
Green beans                                       1 cup
Brinjal                                                    1 (cut in cubes)
Carrots                                                  2 (cut in cubes)
Tomatoes                                             4 (chopped)
Peas                                                      1/2 cup
Cauliflower (phool gobhi)                  125 gm
Turmeric powder (haldi)                    1/2 tsp
Salt                                                         1 tsp heaped
Cumin seeds (zeera)                         1 tsp
Chili powder (lal mirch powder)       2 tsp

Ingredients for Baghaar
Oil                                                        1/2 cup
Red chili whole (sabut lal mirch)  6
Cumin seeds (zeera)                      1/2 tsp
Fenugreek seeds (methi daana)  1/4 tsp

Method

-       Cut all the vegetables in cubes, put in a pan with 1/2 cup water, chopped tomatoes, salt, chili powder, turmeric and cook till vegetables are tender,

-       Heat oil, add fenugreek seeds, cumin seeds and whole red chilies, add this baghar to the prepared vegetable mixture, mix well, simmer (dam par rakh day) for 10 minutes.

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.