Wednesday, November 21, 2012

Mushroom Pulav


  1. Basmati rice- 1 cup
  2. Mushroom( sliced thick)-250 gms
  3. Cumin seeds-1/2 tsp
  4. Bay leaf- 1 no
  5. Cardamom pods- 2 nos
  6. Cloves- 4 nos
  7. Cinnamon stick- 2" piece
  8. Onion (chopped)-1 no ( medium)
  9. Green chilies (chopped)- 1 no ( or to taste)
  10. Ginger ( chopped finely)- 1/2 tbsp
  11. Garlic ( chopped)-1/2 tbsp
  12. Green peas( frozen)-1/4 to 1//2 cup
  13. Turmeric powder-1/4 tsp
  14. Garam masala-1/2 tsp
  15. Coriander leaves( chopped)- 1/4 cup
  16. salt to taste
  17. Oil
  18. Water-2 1/4 to 2 1/2 cup( appr)


  • Wash basmati rice,drain well and keep aside.
  • Heat oil in a pan and add cumin seeds and let it splutter.
  • Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
  • Now add onion ,green chili,ginger and garlic.Saute until translucent.
  • Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
  • Now add green peas,turmeric powder and garam masala.Mix well.
  • Add rice and chopped coriander leaves ,Saute for about a minute.
  • Now add water  and salt to taste to the pan and bring it to a boil.
  • Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
  • Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

Sending this to EP series @ SpiceNFlavors
and Fast& Quick Healthy dishes Event by Priya's versatile recipes @ Life with spices

Thursday, November 15, 2012

Mutton Pepper Fry

  1. Mutton-1/2 kg
  2. Mustard seeds-1/2 tsp
  3. Curry leaves- 2 sprigs or more
  4. Onion ( sliced)-2 nos( medium)
  5. Shallots( sliced)-10 to 12 nos
  6. Ginger and garlic( chopped)- 1tsp
  7. Coriander powder- 1 tbsp
  8. Turmeric powder-1/2 tsp
  9. Garam masala powder - 1 tsp + 1/4 tsp
  10. Fennel powder-1/2 tsp
  11. Water
  12. Coconut oil( or any other vegetable oil)
  13. Salt to taste
For Marination
  1. Turmeric powder-1/4 tsp
  2. Coriander leaves( chopped)-1/4 cup
  3. Mint leaves- 4 to 5 nos( optional)
  4. Green chilies- 2 nos( or according to taste)
  5. Whole black pepper- 2 tsp( adjust according to taste)
  6. Ginger ( 1" piece)- 2 nos
  7. Garlic( Indian )- 8 to 10  cloves
  8. Lemon juice-2 tsp
  9. Salt to taste

  • In a blender,combine together the ingredients for marination and grind to form a smooth paste.
  • Rub this onto the mutton pieces and keep aside for at least 30 minutes.
  • Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
  • Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
  • Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
  • Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
  • Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.
Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

Friday, November 9, 2012



  1. All purpose flour-1/2 cup
  2. Whole wheat flour- 1/2 cup
  3. Chickpea flour/besan-1 tbsp
  4. Semolina-1 tbsp
  5. Baking Powder-1/4 tsp
  6. Salt-1 pinch
  7. Granulated sugar- 1/2 cups
  8. cardamom-3 nos
  9. Nutmeg powder-1/4 tsp
  10. Butter-1/2 cup
  11. Almonds -as required


  • Preheat oven to 150 deg C.
  • In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
  • In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
  • Add butter and mix well until everything comes together.Knead this well to form a soft dough.
  • Cover and keep aside for about 20 minutes.
  • Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
  • Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
  • Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
  • Allow it to to cool for at least 10 minutes before removing.