Beef Crispy Bake Pasta, Taza Aloo Bukhara Drink And Mango Ice Cream by Rida Aftab

Ingredients For Beef Crispy Bake Pasta:

• Undercut meat  1/2 kg
• Boiled pasta  1/2 packet
• Black pepper 1 tsp
• Salt  1/2 tsp
• Garlic paste  1 tsp
• Cheddar cheese 1 cup

For White Sauce:

• Milk  2 cup
  
• Flour  2 tbsp
  
• Butter  100 gm
  
• Black pepper 1 tsp
  
• Salt 1/2 tsp
• Oregano 1/2 tsp
  
• Cream  1/2 cup

Method:

1. First cut the undercut mutton into thin slices, add black pepper, salt, garlic paste, water boil it well.
2. When the mutton tenders then dry its water.
3. For making white sauce, add butter heat it then roast it with flour.
4. When the smell starts to come then pour milk, black pepper, salt, oregano, cream then mix it well.
5. Now put some boiled pasta, boiled mutton, mix it well, put it into oven proof dish.
6. After that add grated cheddar cheese, bake it on 180 degree C for 20 minutes.
   

Ingredients For Mango Ice Cream:

• Mango pulp  250 gm
  
• Condensed milk  1 tin
• Milk  1 cup
  
• Fresh cream  1 packet
  
• Gelatin powder  2 tsp
  
• Mango essence 1/2 tsp
  
• Sugar  4 tbsp

Method:

1. First add mango pulp, sugar, gelatin powder then cook it well.
2. When the sugar is saturated then turn off the stove.
3. Now pour milk, add condensed milk, mango essence, mango pulp then blend it well for 1 minute.
4. Then add mixture into air tight box, deep freeze it for 4 hours.
5. Tasty mango essence cream is ready.
   

Ingredients For Taza Aloo Bukhara Drink:

• Plum fruit 250 gm
  
• Water  2 glass
  
• Black salt  1/2 tsp
  
• Fried cumin seeds powder 1/2 tsp
  
• Lemon juice  2 tbsp
  
• Brown sugar  4 tbsp
• Ice  as required
  
• Mint leaves  as required

Method:

1. First pour water, black salt, brown sugar, chopped plum.
2. When it is boiled then turn off the stove , peel its skin.
3. Now add ice, water, lemon juice, roasted and crushed cumin, blend it well.
4. When all the ingredients are mixed well then add mint leaves, garnish it then serve.