Beef Macaroni Casserole, Spanish Chicken Salad, Mutton Vegetable Hot Pot And Gur Papdi by Shireen Anwer

Ingredients For Beef Macaroni Casserole:

• Macaroni boiled 3 cups
• Undercut beef 1/2 kg
• Soya sauce 2 tbsp
• Vinegar 2 tbsp
• Garlic  1 tsp
• Salt  1 tsp
• Crushed black pepper 1 tsp
  
• Crushed red pepper 1 tsp
  
• Green chilies 4
  
• Onion 1
  
• Tomatoes 4
  
• White cumin seeds 1 tsp
  
• Coconut milk powder 1/2 cup
• Finely chopped garlic 3 tbsp
  
• Green chilies 6
  
• Capsicum 1
  
• Cheddar cheese grated 1/2 cup
  
• Mixed herbs  1 tsp

Method:

1. First boil the macaroni.
2. Now add green chilies, chopped onions, chopped tomatoes blend it well.
3. Take a pan pour oil add white cumin.
4. Along blended mixture cook.
5. Now add undercut beef, cook it for 10 minutes.
6. Then add coconut milk powder, soya sauce, vinegar, salt, chopped black pepper, chopped red chilies and capsicum, mixed herbs and fold it into macaroni.
7. Then put it into oven proof casserole.
   
8. Then put grated cheddar cheese, fry the garlic and green chilies grill it for 10 minutes then serve.

Ingredients for Spinach Chicken Salad:

• Chicken breast 1
  
• Carrots 1
  
• Hunter beef cubes 1/2 cup
  
• Boiled peas 1/2 cup
  
• Potato 1
  
• Onion 1 
• Capsicum 1
  
• Olives 8
  
• Red reddish 2-3 slice
  
• Iceberg lettuce 2 cups
  
• Eggs  2

For Dressing:

• Oil 1/4 cup
  
• Vinegar 2 tbsp
  
• Salt 1/2 tsp
  
• White pepper 1/4 tsp
  
• Sugar 1/2 tsp
  
• Garlic paste  1/2 tsp
• Mustard paste 1/2 tsp

Method:

1. For making dressing take a air tight jar, pour oil, vinegar, salt, white pepper, sugar. garlic paste and mustard paste, shake before use.

For Salad:

1. Take a mixing bowl put shredded boiled chicken breast, chopped carrot, hunter cubes, boiled peas, boiled potatoes, chopped onion cubes, capsicum, olives, boiled red reddish, ice berg lettuce and boiled eggs.
2. Now put dressing on its top, toast it well.
3. Take a serving platter, line it.
4. Then decorate it with boiled eggs.
5. Put parsley and chopped onions for garnishing.
   

Ingredients For Mutton Vegetable Hot Pot:

• Mutton 1/2 kg
  
• Roti 12
  
• Potatoes 12
  
• Spinach finely chopped 2 cups
  
• Brinjals 2
  
• Gower ki phalli  250 gm
• Chili powder 4 tsp
  
• Coriander powder 3 tsp
  
• Cumin powder 2 tsp
  
• Ginger garlic 2 tbsp
  
• Oil 1 cup
  
• Tomatoes chopperized  4
• Tamarind pulp 1/4 cup
  
• Turmeric 1/4 tsp
  
• Salt 1 1/2 tsp
  
• Onion sliced 2
  
• Desiccated coconut 1/2 cup
  
• Green chilies whole  6 to 8

Method:

1. First take a beef add ginger garlic paste, salt and turmeric, mix it till they are ready.
2. Take a pan pour oil add onions slices fry them, make it golden.
3. Now add potatoes, chopped spinach and gower ki phalli fry it for 5 minutes.
4. Then add chopped red chilies, chopped coriander, chopped cumin and salt fry it well.
5. After that add chopped tomatoes fry it well.
6. Now pour water, when the water boils then add roti pieces, brinjal cubes and tamarind paste, and cook it well.
7. Add whole green chilies and chopped coconut simmer it for 10 to 12 minutes.

Ingredients For Gur Papdi:

• Wheat flour 200 gm
  
• Edible gum 75 gm
  
• Almonds sliced 1/2 cup
  
• Pistachio sliced 1/2 cup
  
• Cardamom powder 1 tsp
  
• Ghee 200 gm
• Jiggery 250 gm
  
• Poppy seeds 4 tbsp
  
• Grated coconut  3 tbsp

Method:

1. First pour ghee add edible gum.
2. When they are boiled then remove it from stove and coat it.
3. Now add remaining ghee, add wheat flour fry it.
4. When it starts to smell then add poppy seeds, chopped cardamom, almonds and pistachio mix it well.
5. Then remove it from stove, add chopped edible gum and jiggery mix it and cook it for 2 minutes.
6. Put it into greased steel dish and cut it into pieces.