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Italian Pasta Salad Recipe | Food Diaries | Zarnak Sidhwa

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Italian Pasta Salad

Pasta ½ packet
Salami 3 oz.
Tomatoes 2
Green capsicum, chopped 1
Onion, chopped 1
Black olives ½ cup
Mozzarella cubed 4 oz.
Parsley 2tbsp
Italian dressing ` ½ cup
Parmesan cheese, grated as required
Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse pasta under cold water to

stop the cooking process.Transfer the pasta to a bowl and add remaining ingredients. Pour Italian salad dressing on

top, and toss to combine. Serve immediately with Parmesan on topor cover the bowl with cling and refrigerate for at

least 2 hours. This will allow all the flavours to infuse into each other. When ready to serve, give the salad a

good toss and add a little more dressing.

White Chicken Korma


Oil 3 tbsp
Bay leaves 2
Cardamoms 5
Onions chopped 2
Ginger Garlic paste 2 tbsp
Chicken 1 kg
Salt 1 ½ tsp
White pepper powder 2 tsp
All spice powder 1 tsp
Yogurt ½ cup
Red chilies 2
Green chilies, 4-6
Cream 1 tbsp

Grind together:
Milk 1cup
Sesame seeds 1 tbsp
Almonds 1 tbsp
Cashews 1 tbsp
Poppy seeds 1 tbsp
Desiccated coconut 2 tbsp

White Korma masala:
Cardamoms 6
Mace strand 1
Nutmeg 1
Blanched whole almonds to garnish


Heat oil in a pan and add cardamoms and bay leaves Next add the onions. Sauté but do not brown. Add the ginger

garlic paste sauté and add the chicken. Add white pepper powder, salt and all spice powder. Cover and cook, add

beaten yogurt. Add milk and almond paste and whole chillies. Adjust water according to your liking for the

consistency. Lastly add cream and then the korma powder. Add whole chillies and blanched whole almonds to decorate.

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