Wednesday, October 31, 2018


Madhya Pradesh Cuisine is well known for its rich and aromatic food specially the non vegetarian dishes. Today I have prepared the Bhopali style mutton korma which is very flavourful and a perfect dish for your party.  Madhya Pradesh cuisine also has many more exotic dishes that I would like to try out sometime soon.
This month our group, Shhhhh Cooking Secretly is exploring the Madhya Pradesh Cuisine. I am paired with Priya Mahesh. She has some lovely recipes that you can also check out - at200degrees
She gave me the 2 secret ingredients (Cinnamon and Cumin Seeds) , just perfect to make my dish of the month which is an aromatic Bhopali Mutton Korma.

Mutton ......... 1/2 kg
Yogurt ........ 1 cup
Green chillies .. 2-3
Onions .......... 1/2 cup finely chopped
Coriander leaves ... 3 tbsps
Ginger paste ..... 1 tsp
Garlic paste ...... 1 tbsp
Turmeric powder .. 1/2 tsp
Garam masala powder .. 1/2 tsp
Cumin powder .......... 1/2 tsp
Coriander powder ..... 1/2 tsp
Red chilli powder ..... 1/4 tsp or more as per your liking.
Salt .......... to taste
Kevra essence ... 1 drop
Oil or ghee ......... 1/4 cup

For bouquet Garni:
Fennel seeds ...... 1 tsp
Coriander seeds .. 1 tsp
Cumin seeds ...... 1 tsp
Black cardamom ... 1
Cinnamon stick .. 1" piece
Cloves ............... 5-6
Mace ............. 1 small piece
Muslin cloth


Wash the mutton and set it aside.

Take a muslin cloth to make a bouquet garni (potli) with all the mentioned dry whole spices.

Tie it with a twine thread and make a loose bundle.

In a pressure cooker heat the ghee or oil and saute the finely chopped onion until translucent.

Now add the ginger garlic paste and and saute.

Next add the mutton pieces and the potli.

Keep sauteeing until the colour changes and the oil is separated.

Now add a cup of water and close the cooker. Cook for 3-4 whistles.

Allow the cooker to cool until the pressure is gone. Open and add the salt and spice powders.

Now remove the potli using tongs. Squeeze it well to remove the liquid from it which is flavoured with spices. Add slit green chillies.

Next add the yogurt. Stir immediately to avoid the curdling.

You can transfer it to a smaller cooking pot. Add the coriander leaves and one drop of kewra essence diluted in the water. Be very careful as more kewra essence will make the dish bitter. Adjust the water as per your requirement of the gravy.
Simmer it until the mutton is done.

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Friday, October 26, 2018


Mooli ka paratha is one of the most popular dish of the Punjabi cuisine. Specially in winter when we have fresh radishes with tender leaves we use the leaves as well in the stuffing. The parathas can be relished with curd and pickle.
Making the radish parathas is a bit tricky as the grated radish leaves a lot of water. What you have to do is grate the radish, sprinkle little salt and set aside for at least 30 minutes. Now squeeze out the water well and add the desired spices and greens. The water can be used in kneading the dough. It is going to be salty so take care when you add salt while kneading.

Radish ......... 1
Wheat flour.. 2 cups or as needed
Ajwain........... 1/4 tsp
Green chillies ... 1 chopped finely
Coriander leaves ... handful (or) Radish leaves chopped finely.
Turmeric powder ... 1/8 tsp. (optional)
Cumin powder... 1/2 tsp
Salt ..... to taste
Oil or Ghee


Grate the radish and add the salt. Set aside for 30 minutes. Now squeeze out the water completely. Add the green chillies, coriander leaves, turmeric powder, cumin and coriander powders.

Knead the dough adding a little salt, ajwain and the water from the radish. Add normal water if more is needed. Be careful of adding salt as the water from the radish is already salted.

Take a little portion of the dough and roll it out. Place a little filling in the middle.

Seal it into a bundle and flatten it.

Roll it out carefully.

Heat a griddle and make the parathas spoong a little oil or ghee.

Serve hot with a dollop of butter, yogurt and pickle.

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Monday, October 22, 2018


This is the Sindhi style fried brinjals. We usually serve them with dal chawal and fote bhugi khichnee as an accompaniment. Select the medium sized brinjals. Adjust the spices as per your liking.

Brijals .... 6 or as needed
Oil ........ for frying
Salt .... as needed
Red chilli powder .. 1/4 tsp
Cumin powder ....... 1/4 tsp
Coriander powder .. 1/4 tsp
Amchoor powder .... 1/4 tsp


Slice the brinjals lengthwise into two. Make cuts on it as shown in the image.

Immerse them in salt water until you fry them.

Heat oil in a pan. Fry the brinjals on medium flame.

Turn the sides pressing them lightly so that the inside gets cooked well.

When they are nice and crispy remove them in a plate. Sprinkle the spice powders on top.

See the recipe video

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Wednesday, October 17, 2018


This is a traditional dish of Himachal Pradesh and a speciality of Dham ( Traditional Pahaadi Festive Lunch from the Kangra Valley) which is cooked by special cooks. They do the cooking preparations throughout the night for various Dham Dishes.
Pahaadi Kaala Chana Khatta, which means a tangy black gram curry from the mountains. This dish does not have any onion and garlic. It is cooked in mustard oil just with spice powders and a little gram flour for thickening the gravy.  Amchoor powder (dry mango powder) is liberally used for tanginess and a little bit of jaggery to balance the taste.
You can relish this curry with rice, puris or rotis.

Kaala chana .... 1/2 cup
Mustard oil ...... 2 tbsps
Cumin seeds ..... 1 tsp
Fennel seeds ..... 1 tsp
Crushed fenugreek seeds .. 1/4 tsp
Besan / gram flour ..... 1 tbsp
Amchoor powder .... 1 tbsp (add more if you like)
Red chilli powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ......... 1 tsp
Turmeric powder ... 1/4 tsp
Asafoetida ............. 1 pinch
Salt ..................... to taste
Jaggery ............. 1/2 tsp


Soak the black gram over night and pressure cook it with little salt. Drain it and keep the water for the gravy.

In a pan heat the mustard oil to a smoking point and reduce the flame. Add the cumin and fennel seeds and a pinch of asafoetida.

When the crackle add the spice powders.

Next add the besan.

Saute well until it gives out a nice aroma.

Now add the water set aside after boiling the chana.

Tip in the boiled chana and add salt and jaggery.

Cook on low flame for few minutes keeping the desired consistency of the gravy.

Recipe Source - My Diverse Kitchen 
Recipe Credits - The Sood Family Cookbook

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