Batter Fried Squids /calamari are our fav starter.We always order batter fried squids  whenever we visit a restaurant my hubby loves it a lot..i normally make this when he is around..its easy and taste so crisp and yumm
Batter Fried Squids /Calamari goes well with any dip or even taste good with ketchup.

12  -15 squids
1 tsp garlic paste
1/2 tsp lime juice
1/2 tsp black pepper/as needed

for the batter
1 cup maida/flour
1 tbsp cornflour
pepper powder as needed
1/4 tsp chilli powder
1/2 - 3/4  cup soda water chilled
oil to deep fry

  • Clean the calamari /squids well ,rinse and remove all excess water .
  • Cut them into rings
  • The squids needs to be dry without any water .
  • Apply salt  lime black pepper and keep aside for 30 minutes you can marinade and keep it in the refrigerator.
  • When you are ready to fry , mix cornflour ,maida in a bowl add salt pepper and the soda water .
  • Mix with a whisk to a lump free batter .
  • Heat oil to deep fry
  • In a plate add some flour ,dip squids in the flour and then coat it with the batter .
  • Fry in hot oil until golden brown .
  • Drain on a kitchen towel /tissue
  • Serve with Mayo/tartar sauce or any dip..

We love pastas but now wanted to try something different than the on ewe usually do .Wanted to keep it simple without adding any cheese or cream so then just mixed in few sauces and this yummy pasta was ready in no time.The mustard sauce gave a very nice flavour to this pasta .And the tomato sauce added a nice tang as well as little sweetness to the pasta .The sauces really blended very well.And it was light compared to the cheesy creamy pastas.Do try this you will enjoy it.

2 cups pasta(i used elbow)
250 gms boneless chicken
1 tsp soy sauce
1 tsp pepper/as needed
3 tsp tomato ketchup
1 tbsp mustard sauce
1 small capsicum
1/2 cup spring onion chopped
oil 1 tbsp
salt as needed


  • Boil pasta in sufficient water with salt till Al dente
  • Chop the spring onions ,the bulb and the green .
  • Chop garlic and capsicum and keep aside
  • Boil chicken with soy sauce pepper and water till done and shred to pieces
  • Heat oil in a pan add chopped garlic and saute
  • Then add the spring onion bulb and the capsicum and saute on high flame 
  • Add the chicken and the mustard paste ,chilli sauce and the tomato sauce
  • Give it a nice stir , add the spring onion and the pasta
  • Add crushed pepper and mix ,add salt only if required
  • Toss it well and serve hot .

Posting this cake after almost 6 months after making it hehe..This super delish Chocolate cake was made my birthday way back in Feb its been lying in the draft folder since then .
One of the most yummy chocolate Birthday cake I have baked .This choice cake was super moist and irresistible ..Kept it simple by frosting with chocolate ganache my favourite frosting.

It was well received by all .It's always a pleasure to bake cakes for my friends and family in their birthday or anniversary any  joyous occasion .But as much as I enjoy baking for others I also enjoy baking it for my self .. Along with this cake I also made a tres leche cake which again in the folders and will be seen on the blog hopefully very soon..there are some more cakes coming up too
Coming back to this chocolate Birthday cake it was really the best. It pairs well with ganache but also taste good with chocolate butter cream..
If you are not a chocolate person try whipped cream frosting for this cake but definitely chocolate ganache taste awesome with this ..
The recipe is very simple .Do try and enjoy a moist rich and chocolate-y treat

1 cup sugar
3/4 cup flour/maida
1/4 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup coffee
1/4 cup oil
1 tsp vanilla essence
for the ganache
200 ml fresh cream
200gms dark chocolate chopped

  • Heat oven at 180 degree and preheat for 10 minutes
  • Grease a 6 inch pan and line with parchment
  • Combine all dry ingredients and set aside
  • In a bowl take eggs buttermilk coffee and oil and vanilla beat on medium speed for 2 minutes
  • Mix in the dry ingredients and beat for a minute on low speed
  • Pour the batter in the prepared tin
  • Bake for 30- 35 minutes or till tonight inserted comes out clean
  • Allow the cake to cool completely.
  • Meanwhile prepare the ganache
  • In a pan pour the cream and heat it in low flame till bubble start appearing in the sides , switch the flame off
  • Add chopped chocolate and let it sit 
  • After few minutes mix it with a whisk or spatula until all the Chocolate is mixed with the cream and the ganache is ready.
  • Cut the cake into half
  • Apply ganache to Sandwich the cake
  • And coat the cake fully with ganache
  • Pipe out some rosette and garnish with maltesers/dairy milk shots
  • And at the sides stick some almond flakes
  • Let it set  in the  refrigerator for an hour

Making your own buttermilk is very easy just add 1/2 tsp lime juice or vinegar to 1/2 cup milk  ,stir and let it sit for 5 minute.
You can omit the egg and add more 1/4 cup buttermilk.
For piping the Rosette I have mixed whipping cream to the melted chocolate.
Adding coffee is purely optional you make just add water instead
If using coffee just mix 1/ 2 tsp coffee in the water.you can add boiling coffee too

There are many more  cakes in the blog ... here are few chocolate birthday cake you  may wish  to try
 Eggless Moist Chocolate

Chocolate Orange Cake
 Eggless Black Forest

A rich and delicious korma or gravy made with mutton and almonds .Badami Gosht or Badami Ghost Korma is a very yummy and rich gravy made with blending almonds and fried onion .The meat is succulently cooked with spices and almonds  in a thick based gravy .This Badami mutton or Badami Gosht Korma goes well with Naan Pulao or jeera rice.Traditionally this mutton korma is slow cooked to infuse all the flavours and aroma from the spices .This process takes a lot of time,you need to slow cook the meat till its tender,it may take about 1 to 1/2 hour so I always prefer cooking it in a pressure cooker to save time .
I served this with a simple pulao and hariyali tikka it was awesome and we all loved it.
1/2 kg mutton
50 gms almonds
1/2 cup curds
2 onion sliced
1 1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp coriander cumin powder
1/2 tsp fennel powder

oil 2tbsp
1 tbsp ghee
3-4 cloves
1 star anise
2 bay leaves
1 cinnamom
4-5 gren cardmom
1 mace
Marinate Mutton with salt ,turmeric ,,ginger garlic paste and 1/4 cup curds  Keep aside for 2-3 hours ,if marinating for more hours cling wrap and keep it in the refrigerator .
Fry the sliced onion till golden brown and  crisp.
Grind fried onions with almonds to a paste adding very little water .
Heat ghee and  oil in a pressure cooker.
Add bay leaves, cloves,cardamom cinnamom and mace,star anise .
Saute for  3-4 minutes till nice aroma releases.
Now add Marinated mutton and saute well for 6-7 minutes.
Add  the almond - onion paste and fry well.
Then add red chilli powder,fennel powder,coriander cumin powder,garam Masala   powder and fry well for sometimes.
Add the remaining whisked curds and mix well.
Saute for few minutes till oil releases .
Add  about 1 cup water  and close the lid if the pressure cook for 10-15  minutes.
Once done , release the pressure and open the pressure cooker lid.
Garnish with sliced almonds and serve hot with naan ,pulao/rice  or any bread if your choice .

Chicken parcels or box patties/pattice are  delicious snack made using samosa sheets .Chicken box patties are crisp from out filled with   yummy creamy chicken filling.These are best enjoyed when they are served hot. You can make any fillings of your choice but the filling should not be very wet else the patties will turn soggy.
My family loved this snack it goes well with any sauce .Kids love them .Perfect evening snack specially now in the rainy season
 The cross box pattice design  is inspired by  Mishi Bukhari .The filling i used here is creamy chicken which I also used for Stuffed capsicum .
The recipe is pretty simple .I have used readymade samosa sheets /Patti's for the outer layer and the filling which I used is the creamy chicken filling which is already in the blog .you can add any filling of your choice..add cheese to the filling and you have cheesy Chicken parcels or box patties .

crispy chicken parcel/ box pattice
12-14 samosa Patti/sheets(you will need 2 for each pattice)
Chicken filling/veg of your choice
Paste of 2 tbsp  flour and water to cover the box patties
oil to deep fry

  • Here is the stepwise pictures on how to fold the box patties
  • You can keep it simple by just folding like this

  • Or cut them into strips like shown below and cover each strip overlapping with the opposite strip.
  • Add the paste on each strip so that it sticks to the patties.
  •  Repeat the same for all Cross Box patties .

  • Once you have filled them you  can freeze it to fry for later.
  • Or fry them straight away.
  • For frying you will need some oil to deep fry .
  • Heat oil in a kadhai/pan.
  • Fry the Box patties on both sides till golden brown and crisp.
  • Remove the excess oil on a kitchen towel.
  • Serve hot with any dip or Ketchup.

You can check for some filling recipe here
Creamy chicken filling 
Paneer Burji
Chicken and capsicum filling

chicken hariyali kabab/chicken hariyali tikka recipe
Hariyali Tikka/Hariyali Chicken Tikka is very famous appetizer/starter ..I used to often order these Hariyali  kebabs/tikka while we dine  in a restaurant/dhabas  .I just love tikkas They taste so delicious  and its really easy to prepare. Hariyali Chicken tikka can be grilled in the oven or tandoor  .These can also be made easily on stove top.
The key to perfect succulent tikka lies in the marination. This hariyali chicken tikka is pretty much similar to the malai tikka which i have posted in the bog already except for the colour and few ingredients.

Next time you host a party don't forget to try these yummy tikkas you can make a tikka platter with this hariyali tikka,kalimiri chicken tikkatandoori chicken,malai tikka  and some more tikkas which i will soon share
how to make hariyali chicken tikka kebab

500 gms boneless chicken
2 tbsp curds
1 1/2 tbsp ginger garlic paste
1/2 cup cream
6-8  green chllies/as needed
1/2 tsp garam masala powder
1/2 cup coriander leaves
1 tbsp mint leaves/pudina
1/2 tsp pepper crushed
1 tsp roasted cumin powder

hariyali tikka marinade


  • Cut the boneless chicken into 1 1/2 " chunks
  • Add salt and keep aside.
  • Make a paste of coriander leaves green chilli and mint.
  • Take a bowl ,mix curd salt,fresh cream ginger garlic paste, cumin and garam masala powder .
  • Mix in the coriander chilli paste .
  • Marinate the chicken pieces well with this marinade for 2-3 hours or overnight .
  • Put the chunks in the skewers and place it in the fridge for 30 minutes.
  • Heat non sitck pan add 1 tsp oil and place the skewers ,cook on both sides till done.
  • You can grill them in oven for 15- 20  minutes at 200 degree Celsius.
  • Or even pan fry them using 1 tbsp oil till they are done and later infuse the coal smoke.
  • Serve with mint chutney/lemon wedges,onion rings.

murgh hariyali kabab recipe

Keep the marinated chicken in the fridge
If using wooden skewers soak it in water for 1-2 hrs
you may increase the amount of green chillies as per your taste,i have used the light green variety of chillies 
I cooked them in a pan till they were half  done then grilled them holding the skewers over the flame 
I ha kept coals burning on the gas stove to give it a barbeque taste.
You can pan fry them till done and later infuse coal smoke.

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