Bohra Style Kheema Muttar

Some days we just crave to eat familiar foods or something comforting! For me this recipe is just that. The Bohra Style Kheema Mutter is so versatile. It goes well with chappatti (Indian flatbread), rice, stuffed in a paratha (stuffed flatbread), samosa, philo pastry pockets, stuffed potato chops (cutlets) and so much more!

This is also a small tribute to the bohra community from I have borrowed this recipe. The peaceful and loving community’s love for life and food is infectious.

Whole spices (4 cloves, 3 green cardamom, 1 large black cardamom, 3-4 threads of mace, 1 inch piece of cinnamon, 1 large bay leaf, 5 peppercorns)
2 tablespoons of ghee (clarified butter)
1/2 kilogram lamb mince (preferably not very lean, a little fat helps roast the meat better)
2 finely sliced onions
3 tomatoes chopped fine
One bunch fresh coriander chopped fine
One handful of chopped mint leaves
Salt to taste
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon red chilli powder
2 teaspoon cumin powder
1 & 1/2 teaspoons coriander powder
1/2 teaspoon dry mango powder
2 teaspoons garlic paste
1 teaspoon ginger – chilli paste (1 inch ginger root + 1 green chilli)
1/2 cup of boiled green peas

Heat a wok or pressure pan. Add the clarified butter. Drop the whole spices in and roast till fragrant.


Next add the sliced onions and fry till golden brown. Add the garlic paste and the ginger-chilli paste.


Continue to brown a little more. Add the tomatoes, next add the dry spices except the dry mango powder and fry till the oil separates from the mixture.


Add the lamb mince and cook on a low flame covered for 40 mins to an hour, stirring now and then.


Once the meat leaves oil, and some of it may be in excess, which you can drain off later, add in the boiled peas. Cook for 5-7 mins.
Lastly add salt as per taste, the dry mango powder, chopped mint & coriander.


It is ready to serve. Leftovers goes well in a taco with lettuce & cheese or even in a simple grilled sandwich.



Pumpkin Soup For My Munchkin

I have a 5 year old son, who has taken a sudden keen interest in the kitchen. Today he asked for Pumpkin Soup, a bit odd I thought for a child. With a little help from his child recipe book and my own innovation, we ended up with a big bowl or rather healthy and wholesome soup. ┬áDon’t be mislead by the uninteresting picture, I assure you it is delightful. Two cups of soup made up for my dinner and I am so happy. Hope you enjoy this easy recipe.


1/2 kg yellow or orange pumpkin, diced into medium pieces

2 small potatoes quartered

1 leek washed well and quartered

5 cloves of garlic

2 cloves

2-3 threads of mace

Salt & fresh cracked pepper to taste

2 tablespoons cream

1 tablespoon butter

1/2 spoon grated nutmeg powder

1 & 1/2 inch fresh ginger grated fine

5 cups of water

5-6 Almonds, slivered and toasted



In a large stew pot or pressure cooker add the leek, potato, pumpkin, cloves of garlic, mace, cloves, salt and pepper. Add 5 cups of water and cook till the vegetables are pulpy and soft.

Cool, drain the stock and mash the vegetables through a sieve. You will be left with the fiber. Don’t throw this, add it back to the soup stock. It adds volume and body to the soup.

Now put it back on the gas to heat. When it comes to a boil turn off the heat, add butter and cream. Stir till well amalgamated. Add the nutmeg powder, check for seasoning and adjust. Lastly add the fresh grated ginger.

Serve in a bowl and garnish with toasted almond slivers.

A fantastic recommendation from my doctor is to add a handful of lentils like yellow pigeon peas to up the protein content of the soup.

Pumpkin Soup
Pumpkin Soup