Maggie’s Sunshine Salad

We have an upcoming potluck party at work for Thanksgiving and I am planning on taking this Salad as side dish. I had this salad at maggie’s and it was awesome. I will make a trial version and hope that it will taste as good as maggie’s

1 cup boiling water
1 package (3 oz) lemon flavored gelatin
1/2 cup cold water
1/8 tsp salt
1 can (8 3/4 ozs) crushed pineapple
1/2 cup shredded carrots
 
Pour boiling water over gelatin in bowl, stirring until gelatin is
dissolved.  Stir in cold water, salt and pineapple (with syrup)
Chill until slightly thickened but not set.  Stir in carrots.  Let
chill until firm and serve.  You can also put it in individual molds
to serve.

 

Perfect Dinner with Mutton Biryani, Mutton Fry, Raita and papad

Cooking from Sailusfood. It came out really good. Thanks !!!! Please refer to original recipe from http://www.sailusfood.com/2009/07/27/pressure-cooker-mutton-biryani/

I have made some modification as I didn’t have all the ingredients but still it came out good.

Ingredients

• 4 cup Basmati Rice
• 2.5 pounds of mutton(goat) (I bought it from a halal store, somehow I found that halal meats taste better)
• 1 cup yogurt required for cooking & 2 spoon yogurt for marinating the meat
• 4 cloves, 2 elaichi, 2 -3 sticks of long cinnamon stick, 2 bay leaves, 2 big elaichi
• Chilly powder, turmeric powder, coriender powder & Shaan mutton biryano powder
• 2 onions finely sliced
• 1 big tomato finely chopped
• fresh coriender leaves, 3 green chillies, fresh lemon
• ready made ginger-garlic paste
• <Mint leaves – I didn’t have it, so I left out this ingredient>

Cooking Biryani

Marinate the mutton for 20 minutes (As Sailu suggested, I had marinated the mutton & worked on getting the other ingredients ready with lemon juice, 1 spoon of ginger garlic paste, 2 spoon of yogurt, salt, chilly powder, coriender powder, 3 green chilly cut slantly.

• Use pressure cooker – Heat ghee (4 spoon) and add 4 cloves, 2 elaichi, 2 -3 sticks of long cinnamon stick, 2 bay leaves, 2 big elaichi – saute for 30 secs/ untill the good aroma comes out ..
• Add onions – saute for 8-10 mins, keep stirring in between
• Add ginger-garlic paste (1 spoon), keep stirring
• Add coriender leaves, keep stirring & saute for 5 mins
• Add turmeric & chilly powder & saute for 2 mins
• Add chopped tomato – saute for 5 mins
• Add marinated mutton, stir it for 7-10 mins
• Add 1 cup of water, stir it & cover the pressure cooker & cook for 4 whistles.
• Cool it & let the pressure cooker open by itself, don’t force the steam out to open it.
• If the gravy is watery, which was the case in mine, continue cooking with the lid open until the gravy is thickened & almost dry.

Meanwhile, in the rice cooker (the only reason I used rice cooker was because my pressure cooker is small & the last time I tried biryani making in pressure cooker it was a bit mushy so I wanted to try using rice cooker) take the rice, wash it, strain it & add 1 cup of yogurt, put shaan mutton biryani powder, add 2 cups of water & stir it. Put the cooked mutton (I had put 3/4of of the mutton I had cooked and left 1/4th for mutton fry which is a good starter or side dish) in the rice & add more water as required. Add salt. Put the rice cooker on.

Check the rice cooker in between, stir and check if rice needs more water. I had added little more water as I felt it needed more and stired it.

While this is being cooked, I prepared the mutton fry

Heat oil, put whole zeera, bay leaf, followed by sliced green chillies & onions, fresh garlic slices. Add cashew nuts. Put the cooked mutton & saute in medium heat – 15 mins. Add more masala if required, I didn’t add anything extra. Garnish with fresh cilantro.

I made Raita & papad as side dishes & we all enjoyed a very good dinner. Thanks to Sailu We were so hungry & I forgot to take a picture. This was so good, I am going to try it again and I will take a picture then.