BHOPALI MUTTON KORMA / BHOPALI GOSHT KORMA / MADHYA PRADESH CUISINE

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

NILGIRI MUTTON CURRY

This delicious curry is from the Nilgiri Hills (Ooty) in South India. It is flavoured with mint and coriander leaves. Yogurt is added for tanginess. You can relish it with plain rice, dosas and appams.

Ingredients:
Mutton ............ 500 gms
Coriander leaves .. 1/2 cup
Mint leaves ........ 1/2 cup
Green chillies ..... 2-3
Grated coconut .... 1 cup
Yogurt .................. 1 cup
Onion .....

DHANIWAL KORMA / KASHMIRI LAMB CORIANDER KORMA

Dhaniwal Korma is a flavourful lamb curry from Kashmir. It has a rich and creamy gravy with nut paste and flavoured with spices and saffron. You can relish it with Khamiri roti or Kashmiri pulao.

 In our group, "Shhhhh Cooking Secretly"  the theme of the month is "Jammu and Kashmiri Cuisine"
I am paired with Sasmita Sahoo Samantha who gave me the 2 secret ingredients - Mutton and Yogurt.

MUTTON PEPPER FRY

Try out this spicy mutton pepper fry.... a treat for spicy food lovers.It goes well with parottas, dosas and appams. You can adjust the spice level as per your liking. This dish is from the South Indian Cuisine and is prepared with a little variation in Andhra, Tamilnadu and Kerala. For example in Andhra the spice level is very high and in Kerala they make it in coconut oil.

RAJASTHANI JUNGLEE MAAS

This is a very ancient and traditional recipe of Rajasthan. It is said that the kings or men folk used to prepare this during their hunting expeditions. It was cooked with the meat of any animal that they hunted, hence the name "Junglee Maas" . As they could not carry any stuff with them they would make use of dry red chillies and salt to flavour the dish. At the most a spoonful of pickle was

TANGIER KEEMA MACARONI MUFFINS

Here is a delicious snack made with keema and macaroni using the flavourful "Tangier Spice Mix" from "Sprig". It is quite filling and healthy as it is baked in a muffin tray. Make and enjoy the Tangier Keema Macaroni Muffins.

Ingredients:
Keema ... 250 gms
Eggs ...... 3
Macaroni .. 1/2 cup
Onion ....... 1
Green chillies ... 1
Ginger garlic paste .. 1 tbsp
Tangier spice mix ... 1 tbsp

KONKANI MUTTON CURRY

I like trying out traditional dishes from various regions. I specially love the non-veg curries from the Southern Coastal regions. Most of them are coconut based and spicy and can be served with rice, akki rotis, dosas and appams.
Here is a Konkan style mutton curry. My version is milder. You can increase the spice level as per your liking.

Ingredients:
Mutton ...... 500 gms (with bones)

HARI MIRCH KA GOSHT / GREEN CHILLI MUTTON

This is a spicy mutton dish prepared with lot of green chillies, ginger, garlic, yogurt and spices.... a treat for spicy food lovers.This preparation calls for a lot of green chillies. The quantity of chillies can be adjusted to your liking.

Ingredients:
Mutton .... 500 gms
Green chillies .. 10 - 12 (you can add more if you like)
Ginger ........ 1 inch piece
Garlic ......... 10 cloves
Fresh