c:\ ramesh\ jobs\ ratan\ cook/ cook.pm5
TRAY NO. 1
Gosht Yakhni Pulao, Potato Salad, Raspberry Sparkle.
Gosht Yakhni Pulao :
Quick, simple and delicious.
1¼ cups basmati rice. 1 kg mutton. 2 large onions, chopped. 10 bay leaves. 10 black cardamoms. 4 medium sized potatoes. Refined oil as required. 2 tbsp Kewra water. 15 friedcashewnuts. 800 ml water. Salt to taste.Pick, wash and dry the rice well. Wash the mutton.Boil the mutton with the chopped onions, 5 bay leaves, 5 cardamoms, 1 tsp salt and 800 mlwater. Pressure cook for 7–8 minutes only. Strain meat and reserve the stock. Discard thespices.Slice the potatoes into finger size pieces and fry them lightly in oil. Keep aside.Heat 4 tbsp of oil in the pressure cooker, temper with the rest of the bay leaves andcardamoms. When they turn dark, add the rice and fry till the rice turns opaque. Add muttonand fry once more. Add the hot stock, potato fingers, salt to taste and Kewra water.Place the lid of the cooker and let it come to full pressure. Reduce heat and cook for exactly3 minutes.Serve hot, garnished with the fried cashewnuts.Variation : A quarter cup of whisked curd may be added along with the rice.
Potato Salad :
The secret of this salad is to dress it while the potatoes are still warm, as they would absorb maximum flavour from the dressing.
½ kg potatoes, boiled and diced.Dressing : 1 cup chilled cream. 1 tbsp icing sugar. ½ tsp salt. ¼ tsp mustard powder ormustard sauce. ¼ tsp pepper. 2 tbsp lime juice or vinegar.Whip the cream till thick. Mix icing sugar, salt, mustard, pepper, adding the lime juice or