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Ingredients:
Beans 1 cup boil
Carrot 1 cup square
Capsicums 1 cup finely cut
Bell paper 1 small pieces
Chicken 1 cup boil
Mayonnaise half bottle
Salt ¼ tbsp
Macaroni 1 cup
 
Method:
Take on cup macaroni and boil it. Put under running water for two minutes. Mix every thing finely in a big bowl. Take mayonnaise and beat it well.
Add black pepper and salt to it. Add square shaped carrots, boiled beans, capsicums, and bell pepper and mix them well. Shred chicken pieces and add them to the mixture.
Add a seasonal fruit if desired. Keep refrigerated till served.
Time:
Preparation time: 30 min
Serves: 2-4

Ingredients:
Capsicum, deseeded and sliced 150 gm 
Chaat masala 20 gm/4 tsp 
Cottage cheese, cubed 160 gm/ 2/3 cup 
Garam masala 20 gm/4 tsp 
Lemon juice 15 ml/1 tbs 
Lemon wedges 24 
Onions, sliced 160 gm/ 2/3 cup 
Pineapple slices, drained 480 gm/2 cups 
Salad oil 240 ml/1 cup 
Salt to taste 
Tomatoes, 
halved 300 gm/14-16 pieces
 
Method:
Cut cottage cheese and pineapple slices into 1 inch cubes. Add chaat masala, garam masala, lemon juice, salt and salad oil to the capsicum, onions and tomatoes. Toss well together. Skewer the vegetables, cottage cheese and pineapple cubes in turn. Cook on a slow grill for 10 minutes.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Remove from skewer onto a platter and serve with the lemon wedges.

Ingredients:
1 cucumber, peeled & cut in pieces
1 onion, thinly sliced
1 tin pineapple
1 capsicum, thinly sliced
3 tomatoes, cut into wedges
4 tbsp vinegar
1/2 cup water
1/4 cup light brown sugar
Salt to taste

Method:
Mix cucumber, onion and salt well.
Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.
Heat vinegar, water and sugar until the sugar dissolve.
Remove from heat and cool. Pour this mixture over the fruits and vegetables.
Cover and chill.

Ingredients:
300 g macaroni
100 g frozen peas
1 medium onion 
1 red pepper
100 g cooked tongue 
100 g hunter’s beef 
1 gherkin 
5 slices cheese 
125 g mayonnaise 
4 tbsp milk 
1 tbsp lemon juice 
2 eggs, hard-boiled 
3 tomatoes 
few sprigs parsley 
salt, white pepper, cayenne pepper
 
Method:
Cook macaroni in boiling, salted water for 15 minutes or until tender. Drain macaroni, rinse under cold water and drain again.
Cook peas in boiling, salted water until tender, drain and cool them. Chop onion finely. Halve, seed and slice pepper. Slice the tongue, hunter’s beef, gherkin and cheese and mix with macaroni, peas, onion and pepper.
For dressing, mix mayonnaise with the milk, lemon juice, salt, pepper, cayenne pepper and pour over the salad. Blend lightly and chill in refrigerator for 1 hour.
Before serving cut the eggs in wedges, quarter tomatoes, and finely chop the parsley.
Garnish the salad with eggs and tomato wedges and sprinkle with parsley.
Serves 6
Preparation Time: 10 minutes
Cooking Time: 1 - 2 hours

Ingredients:
225 ml water 
2 boneless chicken breasts 
4 tbsp mayonnaise 
2 tbsp cream 
1 tsp horseradish (optional) 
1 tbsp tomato ketchup 
Juice of ½ lemon 
2 tbsp orange juice 
1 head lettuce 
4 eggs, hard-boiled 
4 tomatoes, skinned 
2 slices canned pineapple 
Salt, white pepper
 
Method:
Boil water, add salt and gently poach the chicken breasts for about 40 minutes. For the dressing, mix the mayonnaise, cream, horseradish, tomato ketchup, orange juice and lemon juice in a bowl, season with salt and pepper. Chill well.
Cut chicken breasts into thin strips. Leave to cool. Shred the lettuce finely and put in a glass dish. Arrange the chicken on top and cover with the dressing. Cut the eggs into quarters, slice the tomatoes. Drain pineapple and cut into cubes. Garnish the chicken with the eggs, tomatoes and pineapple.
Serves 4