Nasuha Blog

With the summers comes the stone fruits and I get obsessed with cooking and baking with them. This obsession is not irrational as you just get a few days to enjoy these and then have to wait for an entire year for them to come back. So please bear with the upcoming recipes which will be featuring a lot of stone fruits :)
Made this not so common combination a few days back and it was loved by all in the family. The sweet and tangy plums gives a characteristic flavor to the gravy which goes very well with the spicy mutton. This recipe need both dried plums and fresh plums but if fresh plums are not available, you can add a few teaspoons of lemon juice.The thing that you should always keep in mind while cooking with plums is to add them at the end of cooking. If they are added in between, they make the gravy a bit bitter. Here is how I made this curry.

This recipe goes to the Kitchen Aid Contest organised by IFBM, the first f it's kind, food Blogger's meet that is happening in Bangalore.


All you need is

Oil - 3 tbsp and for frying onions
Ghee - 2 tbsp
Onion - 2 cups ( Finely chopped )
Cloves - 2-3
Black cardamom - 2
Cinnamon stick - 2 inch piece
Black peppercorns - 4-5
Mutton - 500 g
Yogurt - 1\4 cup
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Dried plums - 100 g ( I used Del Monte's California prunes )
Fresh plum - 1 ( cut into thick wedges )
Fresh coriander for garnishing


Method of preparation

Coarsely puree the dried plums using a chopped.
Heat 3-4 cups of oil in a heavy bottom pan.
When the oil is hot, add the onion.
Fry the onion till they are golden brown.
Keep stirring in between for uniform browning of onions.
Drain the browned onion on a tissue lined plate.
Transfer the remaining oil in a vessel and keep for future use.
Add 3 tbsp oil and 2 tbsp ghee in a pressure pan.
Add cloves, black cardamom, cinnamon and peppercorn.
Fry for 20 seconds.
Add mutton and fry on high heat till slightly browned. ( approx 5 minutes )
Mix yogurt, ginger garlic paste, fried onions, kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder and salt in a bowl.
Add it in the pressure pan.
Add a cup of water and pressure cook till mutton is done.
Let the pressure pan cool completely.
Open the pan and add the fresh plum wedges and coarsely chopped dried plums.
Adjust the water and let it come to a boil.
Simmer for 2-3 minutes.
Switch off the heat.
Garnish with fresh coriander.
Serve hot with rice or Naan.

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito.


All you need is

Sour curd - 1 cup
Chickpea flour \ Besan - 2 tbsp
Ginger - 1\2 inch piece
Green chili - 2
Oil - 2 tbsp
Fenugreek \ Methi seeds - 1\2 tsp
Mustard \ Sarson seeds - 1\2 tsp
Cumin \ Zeera seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies - 2-3
Curry leaves - 10-12
Turmeric powder - 1\2 tsp
Salt to taste
Mango puree - 1 cup

For tempering

Ghee - 1 tbsp
Fenugreek \ methi seeds - 1\4 tsp
Mustard \ Sarson seeds - 1\4 tsp
Cumin \ zeera seeds - 1\4 tsp
Dry red chilies - 3-4
Red chili powder - 1\4 tsp


Method of preparation

Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
Heat oil in a pan.
When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
Add dry red chilies and curry leaves.
Now add the curd paste.
Add 3 cups of water, turmeric powder, salt and mango puree.
Bring the kadhi to a boil.
Simmer the heat and let the Kadhi cook for almost 40-45 minutes on low heat.

For tempering

Heat ghee in a small pan.
When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
Fry for 10 seconds.
Remove the pan from heat.
Add dry red chili powder.
Pour the tempering over the cooked kadhi.
Serve the kadhi with rice or Phulke