Aloo Starters, Kheer And Rajasthani Gosht by Zarnak Sidhwa

Ingredients for Kheer:

• Rice 1/4 cup
• Milk 4-5 cups
• Cardamom seeds 2-3
• Almonds 2 tbsp
• Saffron essence 1/2 tsp
• Pistachio nuts 1 tbsp
• Raisins 1 tbsp
• Sugar 2-3 tbsp

Method:

1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently
2. until the rice is soft and the grains are starting to break up
3. Add almonds, pistachio, saffron, essence and raisins and simmer for 3-4 minutes. Add  the sugar and stir until completely dissolved.
4. Remove the rice kheer from heat and serve either warm or cold.

Ingredients for Aloo Starters:

• Baby potatoes 25-30
• Oil 2 tbsp
• Carom seeds 1/2 tsp
• Bay leaves 2
• Green chillies 2-3
• Ginger garlic paste 2 tbsp
• Red chili powder 1/2 tsp
• Turmeric powder 1/4 tsp
• Cumin powder 1/2 tsp
• Black salt 1/4 tsp
• Salt to taste
• Tamarind ball as required

Method:

1. Heat oil in a non stick pan, add carom seeds, bay leaves, green chilies, ginger garlic paste and saute.
2. Add potatoes, red chili powder, turmeric powder, roasted cumin powder, black salt, salt and saute.
3. Strain the  tamarind water into the pan and mix well.
4. Cover and cook on low heat  for 3-4 minutes or till the mixture becomes dry. Transfer into serving bowl and serve hot, as starters with a toothpick inserted in each potato.

Ingredients for Rajasthani Gosht:

• Mutton 1/2 kg
• Oil 2-3 tbsp
• Onions 1 tbsp
• Garam masala 1 tbsp
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tsp
• Coriander powder 1 tsp
• Yogurt 1 cup
• Red chillies 6
• Salt to taste

Method:

1. Place a large saucepan over heat and heat oil in it.
2. Add the sliced onions and saute until they turn golden brown.
3. Add in the ginger garlic paste,  coriander powder, turmeric powder, red chili powder, salt and whole garam masala.
4. Stir well. Now, add mutton and yogurt and mix well.
5. Roast and crush the coriander seeds and add to the mutton.
6. Allow the mutton to cook.
7. When the mutton turns soft, garnish it with whole red chilies and a few pounded coriander seeds. Serve hot.