Pasta Chicken Salad, Beef Golash, Warm Alaska And Golden Fish Balls by Shireen Anwer

Ingredients For Pasta Chicken Salad:

• Chicken breast  2 boiled
• Macaroni boiled 2 cups
• Capsicum  1
• Sweet corn  1/2 cup
• Tomatoes puree 3 tbsp
• Ketchup 3 tbsp
• Chili sauce  1 tbsp
• Sugar 1 tbsp
  
• Salt 1/2 tsp
  
• Cream 2 tbsp
  
• Mayonnaise  1/2 cup

Method:

1. Take a bowl add chicken breast, macaroni, capsicum, sweet corn, tomato puree, ketchup, chili sauce, sugar, salt, cream and mayonnaise mix it well.
2. Now put it on salad leaves and serve it cold.
   

Ingredients For Beef Galosh:

• Undercut 1/2 kg
  
• Oil 1/4 cup
  
• Onion 1/4 cup
  
• Ginger garlic 1 tbsp
  
• Ketchup 1/2 cup
  
• Salt 1 tsp
  
• Mustard powder  1 tsp
• Black pepper 1/2 tsp
  
• Chili powder 1 tsp
  
• Tomato  1 tbsp
  
• BBQ sauce 2 tbsp 

Method:

1. Pour oil add chopped onions for frying then make it soft.
2. Now add ginger garlic paste, fry it with undercut.
3. Then add ketchup, salt, mustard powder, black pepper, chopped red chilies, tomato paste and bbq sauce fry it and pour water for gravy let it cook so it becomes ready.
4. Add boiled rice then serve.
   

Ingredients For Golden Fish Balls:

• Boneless fish 250 gm
  
• Spring onion 1
  
• Soya sauce 1 tbsp
  
• Egg White 1
  
• Corn flour 1 tbsp
  
• Salt 1/2 tsp
  
• Black pepper 1/2 tsp
• All spice 1/2 tsp
  
• Bread slices 8
  
• Coriander leaves  2 tbsp

Method:

1. First add chopped fish, add green onion, soya sauce, salt, black pepper, garam masala, green coriander, egg white and corn flour.
2. Cut the sides of bread slices make small cubes.
3. Now roll the fish mixture into balls, then press into bread cubes and toast it.
4. Now leave it in freezer for 30 minutes and deep fry it, until it becomes golden brown.

Ingredients For Warm Alaska:

• Sponge cake  2 eggs
  
• Pineapple finely chopped 3 tbsp
  
• Glazed cherries red and green 3 tbsp
  
• Mix peel finely chopped 1 tbsp
  
• Jam 2 tbsp
  
• Pineapple syrup 1/4 cup
  
• Ice cream  1 liter
• Egg white 3
  
• Caster sugar 1/2 cup
  
• Vanilla essence 1/2 tsp
  
• Cream of tartar  pinch

Method:

1. Bake the sponge cake of egg round tin.
2. Now put it into oven proof pie dish into its center add pineapple syrup for brushing, then paste jam.
3. Take a bowl add ice cream, pineapple and chopped red and green glazed cheese mix it and take it out in a bowl and freeze it.
4. When it is jammed then put it on cake.
5. Now for making meringue take a bowl add egg white beat it well so that it becomes white stiff.
6. Then add caster sugar, cream of tartary, vanilla essence beat it well.
7. Now put the meringue on icing leave it to cool for 1 hour.
8. Then bake it on 250 degree C for 5 minutes.