Khumar

stuffed peppers.

cook some keema, add black pepper and salt and some lemon juice to flavor it. you can also add half cooked tomatoes in it. cut the top off the peppers, spoon some of the keema mixture in it, and then place the top of the pepper back on. bake for a few minutes until the peppers start to shrivel up and are half cooked. serve.

you can also make keema mirchain. cook the keema like you would for any other dish ie add the mirch and namak and garlic and haldi stuff. bhoonafy the qeema. add cut peppers (not too big, not too tiny) and cover and cook until the peppers are nice and soft and cooked.

there is also stirfry. you'll need chicken breast, and other veggies like carrots, baby corn, onions, brocolli. thinly cut the chicken breast in strips and then lightly fry it with some salt and black pepper and let it cook in its own juices. meanwhile lightly stir fry the cut vegetables (it's nice when it's in big chunks), just so teh colors get brighter and some of the tough veggies get cooked just a tiny bit. the oil needed for all this is very minimal. once everything is done, add it all in a karahi or a wok, add some more salt, black pepper, chinese salt, a bit of vinegar and lemon juice, stir it all together. add just a little bit of corn flour to thicken the juices the veggies will be giving out, and let the rest of the water cook out.