Macroni Salad

Macroni Salad

Ingredients
4 cups cooked macaroni, 250 gm boneless chicken cut in strips, 8 ounces chedder cheese cut in strips, 1 can (8 to 9 ounces) pineapple tidbits drained, 1/2 cup chopped sweet pickle, 1 cup thinly sliced celery, 1 teaspoon minced onion, 1/3 cup diced pimento, 1/2 cup salad dressing or mayonnaise, 1 teaspoon salt

Method
Combine ingredients; blend well. Chill thoroughly and store in refrigerator.

STUFFED CHURGHA

.

  Stuffed Charga

Ingredients
chicken pricked all over with a fork

2 cups rice boiled, 

2 hard boiled eggs

2 tbsp lemon juice

2 onion ground to paste

½ cup tomato puree

2 tsp ginger/garlic paste

½ cup oil, 2 tbsp ghee

¼ tsp turmeric powder

2 cinnamon sticks

4 cardamoms

10 whole black pepper

4 cloves Grind to paste

8-10 whole red chilies

1 inch ginger piece

8-10 garlic flakes

1 tsp coriander seeds

1 tsp cumin seeds

Method
Marinate the chicken with the paste and lemon juice for one hour. In a pan heat ghee along with oil, add onion paste, bay leaves and whole spices and fry for one to two minutes. Add marinated chicken and other ingredients.Cover the lid tightly. Cook on low flame. When cooked, fill it with boiled rice and cover with green onion leaves. Transfer it in the serving dish and garnish with boiled eggs.