Yesterday being sunday, decided to have mince as didn’t have chiken and was not in mood of making anything in meat (takes time to cook) So deforsted the Mince since afternoon and at around 10PM started cooking. And this is how it went.
In a pot (I used an aluminium one) heated 100ml approx of sunflower oil, then added whole pepper, cinamon stick and seaseme seeds fried it for a while and then added one small onion finely chopped as the onion changed its color added the mince (keema, which was washed throughly), cooked the mince on medium high until the mince was half done and then added the masala’s, first added the zeera poweder and mixed, then added red chilli poweder mixed, then a bit of tumeric and mixed. Added salt as per taste. After a few minutes of cooking on medium heat added one medium sized tomato diced.Mixed it well and then left it on Medium Low heat for approx 15 – 20 minutes. Added a bit of oil a bit later and also 100ml of water towards the end but dried up the water before serving.
Had the mince with Dawn’s Oinion Paratha’s which are impoted from Pakistan, tasted nice.
Till next time cheers 
A night before (Friday Night) had asked my cousin ‘Batool’ what to do with Coconut Milk and sweet corn with chicken, so following her instructions this is how I prepared it on Saturday evening (20th May).
In Butter added one medium diced onion… after a while added clean chiken, sautéed for a few minutes untill the chicken got white.. then added a can of Coconut Milk and cooked for some time after the milk was boiling.. then added Sweet Corn 3/4 can.. Added Crushed Black Pepper.. and salt.. Towards the end added chopped green chilies.
Made Rice but it was a disaster, so had it with toasted bread. Shared it with supper at a friends place.
This is how it looked
This one here was made two weeks back.. 9 or 10th of May, and the time was round about 9PM or so. How did i get the idea of this was an extension to the my previous “Butter Pepper Chicken”.
The preparation/marination of this chicken was as follows, with 250g – 300g of boneless chicken, added mayonase and lots of pepper, little bit of chilli poweder and salt as per taste. (In urdu we say hazb-e-Zaiqah). Marinated the above mxture and left if for overnight. But I think if had left it for an hour or so would be allrite too (Actually went out that night after started cooking 
).
In a frying pan (I have got a non stick one which is cool as don’t have to worry much about scrubbing after cooking), heated two spoons of Flora Margarine, (one can use butter) and then added the marinated chicken.
Cooked on high for 5 mins and then reduced the heat so that the chiken doesn’t burn. As usual tossing and turning, while it was frying added a bit of Zeera powder for flavor. Total cooking time excluding the marinating part was approx 30mins.
If you have tried it before something similar or have tried the above would like to know from you side how it went. I know that I am not quantifying the ingredeints, I cannot casue I like to have slightly different taste every time I cook, but try to keep the ingredients the same. Till next time happy cooking