Baked Cream Chicken With Vegetable, Orange Trifle And Tango Tomato Chutney by Shireen Anwer

Ingredients For Orange Trifle:

• Plain cake  1 pound
  
• Orange jam  2 to 3 tsp
  
• Orange jelly  1 packet
  
• Mandarin  1 can
  
• Milk  3 cups
  
• Custard powder  3 tbsp
  
• Sugar  4 tbsp
• Cream whipped  8 ounces
  
• Orange segments  2 cups

Method:

1. Cut the 1 pound cake in slice.
2. Now paste the marmalade on the serving bowl base.
3. Then put the orange jelly cubes, orange slices, and put the ready custard on it.
4. Now cool it and put some beaten cream, mandarin slices then serve.

Ingredients For Baked Creamy Chicken With Vegetable:

• Chicken  1/2 kg
  
• Carrot  1
  
• Potato  1
  
• Peas  1/2 cup
  
• Green beans  1/2 cup
  
• Butter  3 ounces
  
• Flour  4 tbsp
• Cream  8 ounces
  
• Salt  1 tsp
  
• Black pepper  1 tsp
  
• Milk  2 cups
  
• Coriander leaves  2 tbsp
  
• Green chilies  2
  
• Oil  1/4 cup
• Onion  2 tbsp
  
• Cheddar cheese  1 cup

Method:

1. Pour oil in a pan, add chopped onions for frying.
2. Now add butter, flour and fry it for 1 minute.
3. Then pour milk, salt, black pepper, chopped green coriander, green chilies, boiled and carrot cubes, peas, green beans cook it for 5 minutes.
4. Now turn off the stove, add cream, grated cheddar cheese, mix it well and put it in greased pie dish.
5. In the end sprinkle grated cheddar cheese, until the cheese melts.

Ingredients For Tangy Tomato Chutney:

• Tomatoes  1 kg
  
• Sugar  1/2 cup
  
• Ginger garlic  1 tsp
  
• Onion seeds  1 tsp
  
• White vinegar  1/4 cup
  
• Salt  1 tsp
  
• Chili powder  1 tsp

Method:

1. Put the tomatoes in pan for cooking until they turn soft.
2. Now add sugar, salt, chopped red chili, ginger garlic, onion seeds, white vinegar, cook it well, until the sugar becomes thick.