Delicious Beef Mince Spaghetti are easy to make and even easier to eat.

Watch this Masala TV video to learn how to make Beef Mince Spaghetti , Chocolate Mint Yogurt Pops and Turtle pie . This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 August 2019.

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Beef Mince Spaghetti:
Ingredients:
Beef mince ½ kg
Onion (diced) 1
Green capsicum (diced) 1
Garlic (minced) 1 clove
Tomato paste 1 cup
Tomatoes (blended) 1 cup
Italian Seasoning 1 tbsp
Worcestershire Sauce 1 tbsp
Sugar 1 tbsp
Salt 1 tsp
Water 1 cup
Spaghetti (boiled) 2 cups
Method

Brown beef in a large pan. Drain fat. Add onion and capsicum and saute until onion is tender, about 5 minutes. Add garlic and tomato paste, tomato sauce, seasonings, and water.
Simmer till done. Serve with boiled spaghetti.

CHOCOLATE MINT YOGURT POPS:
Ingredients:
Yogurt 1 cup
Milk 1-½ cups
Vanilla essence 1 tsp
Peppermint essence ½ tsp
Sugar 2 tbsp
Chocolate Chips ½ cup
Green Food Coloring as required
Chocolate Magic Shell ¼ cup
Method:
Mix together milk, yogurt, vanilla and peppermint essence, sugar and green coloring. Pour the mixture into a Popsicle mold. Sprinkle the tops of the pops with the chocolate chips. Place sticks in the pops to freeze. When ready to serve, run the base of the molds under hot water briefly and while grasping the sticks, wiggle the pops out of the mold. Dip or drizzle the pops into the Chocolate Magic Shell. Serve immediately.

Turtle pie:
Ingredients:
Walnut (toasted) 2 cups
Sugar ½ cup
Melted butter 2 tbsp
Ingredients for Filling:
Chocolate (chopped) 2 cups
Cream 1-1/2 cups
Chopped walnuts (toasted) 1/2 cup
Ingredients for Caramel Sauce:
Butter (cubed) 1/2 cup
Sugar 1 cup
Cream 1 cup
Method:
Place walnuts and sugar in a food processor; pulse until walnuts are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake at 180 degrees C for 12-15 minutes or until golden brown. Cool completely on a wire rack.
For filling, melt chocolate and cream on low. When smooth, pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes. Sprinkle walnuts over filling. Refrigerate, covered, until set, about 3 hours.
For sauce, melt butter, stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.