I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.


Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.


2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.



3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.




4. Also add green cardamom, cloves and star anise.




5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.



6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.




7. Add Salt and coconut milk to the pan and mix well.



8. Add soaked rice and water. Mix well.



9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki BiryaniPudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai MushroomMalai Bell Pepper MushroomMushroom Do PyaazaChili MushroomGinger-Sesame Chicken with Bok Choy and Mushrooms Mushroom RisottoItalian Frittata with Mushrooms and SpinachMushroom MatarStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided Bread


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This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.


Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried. 

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!


1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.



2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.




3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.




6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.




7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.



8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown. 



9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.



10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt. 

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.



14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.



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Pudina Pulao is an incredible rice dish and if you are longing for aromatic rich flavours without much effort you have reached the right place. This recipe is special because it makes the most delicious, fresh pulao with very less effort. The king of this recipe is mint because it imparts the whole recipe that amazing fragrance and character.

I wasn’t aware of this recipe until I had a lot of fresh mint which needed to be put to use. I googled and came across this recipe and since then this is hot favourite in my family. You can make your ordinary every day meals look and taste special. It remains my all time favourite comfortable meal after Curd Rice. The use of simple every day ingredients in this dish gives it an edge over other dishes which demand exquisite ingredients or difficult method of preparation.


1. Wash and soak rice in water for 15-20 minutes.

2. While rice is soaking, add some washed mint leaves, ginger, garlic cloves and green chilies to a grinder and make a coarse paste. You can add couple of spoons water to ease grinding. Set aside.



3. In a pressure pan add ghee or clarified butter.

4. Add Cumin seeds, Bay Leaf and Cinnamon Stick to the butter.




5. Also add sliced onions to the pressure pan and saute them till they are translucent and soft.

6. Add the mint puree to the onions and saute till the raw aroma of garlic and ginger fades away.



7. Add soaked rice to the pan and combine. Also add water to the rice.

8. Add salt and red chili powder. Close the lid and pressure cook for 4 whistles or 7-8 minutes after the full pressure has been attained.



9. While rice is cooking add ghee in a separate pan and add halved cashew nuts. Roast them till slight golden. Remove them on a plate and set aside.

10. Open the lid of the pressure pan after the steam has escaped. Fluff the rice with a fork or back of a service spoon. Serve in a plate and garnish with roasted cashews. You can accompany any yogurt based side dish with this like Anaar aur Aloo ka Raita or even Bathua ka Raita

Other rice recipes you can try here are : Curd Rice, Kathal ki Biryani, Quick Mushroom Biryani.

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Punjabi Dal Makhani is perhaps the most popular dish from India along with Shahi Paneer and Butter Chicken. The black whole lentils are cooked slowly along with spices for a longer time to become soft and tender. It is then mixed with rich cream to give that creamy, buttery taste. This divine dish is a specialty and usually made on all special occasions. My family loves this and relish it with tawa naan.

My mother makes this delicious lentil or dal as we call it but that too in a pressure pan which takes less than half the time. It still tastes creamy and wonderful. I would love to share her easy recipe with you. Its the most authentic recipe and comes out well with minimal efforts.


1. Wash and soak the lentil in water for 8 to 10 hours. Overnight is best.

2. In a blender add some roughly chopped tomatoes, garlic, green chilies and ginger root. Make a smooth puree. Set aside.

3. Take a pressure pan and add pre soaked lentils and tomato puree to it.



4. Also add water to the pressure pan. I usually fill the blender with water to take out any extra puree stuck to the sides.


3. Add salt, red chili powder and Asafoetida.




 4. Close the lid and let it cook on high flame. After first whistle or when you hear the pressure to its peak lower the flame and let it cook further for 45 to 50 minutes without getting disturbed. Do not open immediately. Let the pressure release on its own and then open.


5. In a wok or pan add ghee or clarified butter.


6. Add cumin seeds and let them splatter for about 10-15 seconds.


7. Add the boiled lentil. Mix and check for more salt if required.

8. Add Garam Masala and dried fenugreek leaves or Kasuri methi. Let it simmer for another 10-15 minutes till it starts to get thicker.



9. Add fresh chopped coriander leaves .

10. Lastly for that creamy richness add cream. Combine.



11. Serve hot with Rotis or rice.

You can try other North Indian delicacies like Shahi Paneer, Punjabi Pindi Choley, Besan Kaddhi Pakora, Bharwan Karela.


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Fenugreek Leaves or Methi is a gift from Winters. The bitter taste of these leaves brings a delicious flavour when cooked with spices. I missed them so much in Mexico as they are largely cultivated in Indian Subcontinent and other countries like Turkey and Spain . But this season I am making the most of it.The warmth of this dish is incredible. Punjabi Style Aloo Methi is something I have grown up eating and is close to my heart. 

The cooking time of this dish is nothing but the only taxing part is to separate the leaves from the stem and cleaning them. My family is very fond of this dish. If you like Methi or fenugreek you can also try Methi Matar Malai which is also very interesting and has a distinct taste. I have always seen my mother separating green leaves from stems, be it fenugreek,spinach, mustard leaves and many many more leafy vegetables we get in winters. I make a lot of them. May be you can try Bathua ka RaitaChaulai Ka Saag, Palak Paneer ,Palak Mushroom  and I’ll be sharing many more in the days to come. Till then you enjoy these and keep your selves warm and hearty.


1. Separate the leaves from the stem and wash them thoroughly under running water several times or until the leaves are clean.

2. Drain out all excess water and chop them coarsely.


3. Roughly chop Tomato, Onion, Green Chili,Garlic and Ginger. Put them in a blender and make a puree. Set aside.




4. Also wash, peel and cube few potatoes. Keep aside.



5. In a pressure pan add some mustard Oil and let it heat till it starts to give out smoke.


6. Add cubed potatoes.


7. Add the puree.


8. Add salt, turmeric powder, asafoetida and red chili powder. Mix together.

9. Add chopped fenugreek leaves.


10. Combine everything together.


11. Put the lid on and let it cook for 5 whistles or 7 minutes after the pressure builds up.


12. Turn off the flame and let it cook in its own steam. After all pressure has released open the lid and turn the flame on. You will see some liquid. Let it simmer on low flame till all liquid has been absorbed. This step is very crucial for this will bring in a great flavour.

13. Keep stirring and after the liquid has absorbed you will see some oil in the base. Sprinkle with some Garam Masala.


14. Serve hot with Rotis and Aloo anaar ka Raita or Bathua ka Raita.

You can try more Cuisines from Punjabi Kitchen like Stuffed Bittergourd or Bharwan Karela, Besan Kaddhi Pakora, Punjabi Pindi Cholley 

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