squids chilli fry

 Simple yet so quick and delicious Squids or Calamari Chilly Fry that taste amazing and goes well with pav/chapatis. Squids/Calamari are our family favourite. We love it in curries batter fried chillii fry or plain masala fry ..This Squids/Calamari chilli fry is quick and easy too with just basic ingredients you can whip this delicious squids/chilli fry in no time .
goan squids chilli fry recipe


5 to 6 big squids 
1 tomato 
2 med onion chopped 
3 green chillies
1 tsp ginger garlic paste 
1 tsp Chilli powder
1/2 tsp Turmeric powder 
1/2 tsp pepper powder 
1/2 tsp Garam masala powder 
1 tsp green chilli garlic sauce
Coriander leaves handfull
2 tbsp Oil
2 potato cut in wedges shallow  fried
how to make squids chilli fry

Method :

Clean the squids ,wash well and drain excess water.
Cut them to rings ,marinate with salt lime juice  and keep aside for 1 to 2 hours.
In a pan add oil and fry the squids for a minute on high flame, not more than a minute else it will turn rubbery .
Remove the squids and keep it in a plate.
In the same pan, add chopped onions  and ginger garlic paste and saute till they turn soft and translucent and raw smell goes off.
Add the tomatoes and cook till mushy.
Add slitted green chillies 
Add the chilli powder,turmeric powder ,pepper powder and mix well.
Now add the green chilli garlic sauce and mix.
Add the fried squids and give it a good mix
Lastly add garam masala powder and stir
Add salt /lime juice if required.
Add in chopped coriander leaves and fried potatoes and  serve with pav/chapati or side dish with rice dal /rice and fish curry .

calamari masala,calamari chilli fry

you can use the tentacles too I prefer to use the squid rings only for chilli fry.
the chilli garlic sauce is optional but adds nice flavour,you may skip and increase more green chillies .
you can add a dash of vinegar at the final stage

 Wacky Chocolate Cake /Depression Cake is super easy absolutely amazing moist  chocolatey cake that requires  No egg, no butter no milk yet so soft and delicious. Wacky cake/depression cake/crazy cake  is absolutely amazing and moist one bowl chocolate cake that is said to come into existnce during World War II when things were scarce .
you don't need to grease the bowl or use different bowl to mix the batter just mix and bake and frost in the same pan .I used my chocolate buttercreamto frost this delicious wacky/depression cake ,you may use ganache ,chocolate fudge or any vegan frosting as well....Taste great while eaten plain too .

Chocolate cake is everyone's weakness and a super easy recipe is really a keeper ,when you crave for something chocolatey delicious just mix in all the ingredients in baking pan and bake it ,you can make great chocolate cupcakes too with this recipe.

1 1/2 cup all purpose flour/maida
6 tbsp oil
3 tbsp cocoa 
1 tsp baking soda/soda bicarbonate
1 tsp vanilla essence
1 tsp vinegar
1 cup/200 gm  sugar( i used powdered )
1 cup water 
1/2 tsp salt.

Preheat oven at 180 degree Celsius for 10 minutes.
Sift flour,baking soda ,salt and keep aside.
In a 8 x 8 baking dish take sifted flour ,cocoa ,powdered sugar .
Mix it well with a whisk .
Make 3 depression/holes in the smallest add the vinegar ,add in vanilla in the other and oil in the largest.
Pour water and mix with a whisk until all combines

Bake for 35 to 40 minutes until the skewer/toothpick inserted comes out clean
Allow it to completely cool before you frost/slice
I have let it cool completely then divided into 2 equal halves
Then cut into 2 parts
Brushed little sugar syrup and covered the cake with chocolate buttercream
Allow it to refrigerate for an hour or 2 before you slice and enjoy. .

adapted from here 

prawns masala recipe ,jhinga masala,kolbi masala
Prawns Masala ,pulao and some raita is our family's all time favourite Menu ..We love this delicious combo I had some prawns kept in the freezer after making some butter garlic ,rava fried so thought of making this for lunch yesterday .Fresh green masala and some aromatic spices adds amazing flavour to this Prawns Masala .This Prawns Masala can be relished with paratha/naan or any flat bread We love this with ghee rice/plain biryani rice.
easy prawns masala,jhinga hara masala
This Prawns Masala is a sure win win recipe and has never let me down We have been making it since years now The original recipe belongs to my Mom with few tweaks I have modified it over the years but the taste is the same ..You can give my prawn pulao and hariyali prawn biryani a try if you still haven't tried ,trust me they will be your favourite ..tried and tested by many ..shared the links at the end of this post .
how to make prawns biryani masala gravy ,easy prawns masala gravy
Add caption

15 to 16 med sized prawns deveined 
3 med sized onions thinly sliced
1/2 cup whisked yogurt
4 to 5 green chillies
1 tsp peppercorns
1tsp  biryani /pulao masala 
1 tsp cumin seeds
1 tsp garam masala powder
8 to 10 garlic cloves
1 inch ginger 
1 cup coriander leaves 
1 med tomato chopped 
2 bay leaves 
2 potatoes cut in quarters 
1/2 tsp turmeric powder 
1 tsp lime juice 

Devein the prawns ,clean them well ,I have kept the tail and shell removing the eye and head part .
Apply salt lime and turmeric powder and set aside for 15 minutes.
Fry the potatoes and keep aside.
Grind the coriander leaves,chilli,cumin pepper ginger and garlic to a smooth paste adding little water .
Apply this paste to the marinated prawns and add whisked yogurt/curd and keep aside for an hour.
Fry half the onions to crisp golden brown and keep aside.
Heat a pot/vessel/pan add 2 tbsp oil ,use the same oil in which you fried the onions and potatoes.
Add the bay leaves and half of the onions fry until the onion turn soft add the tomatoes and fry until mushy .
Add the marinade except the prawns,we will saute the marinade paste well first.
Saute the masala over medium flame until the raw smell goes off and it leaves oil.
Then add the prawns and saute for few minutes .

Add the biryani /pulao masala and mix .
Add around 2 to 3 cups water and let it simmer over med flame
Add salt if needed,once it comes to a rolling boil switch the flame to sim and add the garam masala powder,give it a stir.
Switch the flame off .
Add the fried potatoes to the gravy .
Serve with pulav/jeera rice/parathas or bread of your choice .

You can use fully cleaned prawns We love to keep the shell of the head intact after cleaning it well as it adds much flavours.
I have used my homemade biryani masala ,you can use any brand .
best prawns masala recipe,prawn biryani masala gravy

other prawns recipe if you wish to try


recheado stuffed pomfret easy ,goan stuffed pomfret ,goan recheado pomfret

Recheado Pomfret/Stuffed Pomfret in Recheado Masala is an absolutely lip smacking dish served as appetizer or side dish . Recheado means stuffed in Portuguese (source wiki ) basically the red paste with chillies vinegar etc stuffed in Pomfrets/mackerel or used as a marinade to fry Shrimps/Prawns and chicken .Recheado masala is  very versatile and can be used to make many mouthwatering  dishes .

goan recheado pomfret,recheado stuffed pomfret
Recheado Pomfret or Mackerel taste just amazing ,can be served as an appetizer with some salad and lemon wedges or as an side dish with your meals .

easy pomfret recheado


2 med sized pomfrets 
1/2 tsp turmeric powder 

(to be ground to paste )
8 to 10 kashmiri chillies
5 to 6 garlic cloves
1 inch ginger
1 tbsp cumin seeds
5 to 6 peppercorns
1 inch cinnamon 
 a small piece of tamarind
 1 tsp sugar

vinegar as needed 

2 to 3 med sized onions chopped/minced 
oil to shallow fry 

how to make recheado pomfret fry ,easy goan pomfret stuffed

  • Clean the  Pomfret and make slits to stuff the masala.
  • Soak the red chillies in lukewarm water for 15 minutes .
  • Apply salt lime juice  and turmeric powder  to the pomfrets inside the slits too and keep aside for 10 to 15 minutes.
  • Meanwhile prepare the recheado masala by grinding all the spices with little water and vinegar to a smooth fine paste .
  • Heat a pan add 1 tbsp oil then add the chopped onions and saute till they turn soft and the raw smell goes off.
  • Add the ground paste and mix well saute for few minutes
  • You may add more sugar or salt if needed .

  • Let the masala cool down a bit before you stuff it in.
  • Stuff the masala in the pomfret and use a thread to tie/secure  the Fish .
  • rub little masala to coat the pomfret
  • You can coat the fish with little rava or dust little flour to avoid the fish sticking to the pan while frying.
  • Heat a nonstick pan add oil to shallow fry and fry the pomfrets over medium flame on both sides till done.
  • Serve with some onion salad and sliced lemon.

recheado pomfret

You can either grind the onions with the masala paste or stuff it as i have done ,tastes good either ways
Also the chopped onions little green chilli chopped can be stuffed with the masala .


pineapple sheera recipe

Pineapple Sheera is a quick and easy dessert made with sooji/rava and  fresh pineapple chunks .. Sheera is very popular dessert in India its quick and  easy to make.  Sheera s also called Sooji halwa in the North and kesari in the south  Though milk is never added in kesari ..Sheera is commonly made in every household in India be it any festivals or whenever you crave for something sweet and easy.
 You can add seasonal fruits and make delicious fruit flavoured Sheera Among them Pineapple and Mango sheera is our favourite.  .At my place we love sheera anytime mostly during tea time .
Here's an easy and quick recipe for Pineapple sheera do give it a try  .
how to make pineapple kesari,pineapple kesari recipe

1/2 cup Pineapple chunks 
1/2 cup rava 
1/2 cup milk
1cup water  
1/4 cup Pure ghee/clarified butter
3/4 cup to 1 cup sugar
cashews and raisins as needed
cardamom 4 to 5 crushed
Few strands of  kesar /saffron 

pineapple kesari

Bring the milk to a boil then add saffron to it keep aside  .
Fry the nuts using 1 to 2 tbsp ghee and keep aside.
Add more ghee in a kadhai/vessel add the rava and fry for 3-4 min on low flame do not let it brown only saute  till its aromatic ,set aside .
In a pan take pineapple chunks and saute for 2 minutes add 2 tbsp water and bring it to a nice boil 
Bring water to brisk boil and keep aside.
Now add boiled milk  and water to the roasted sooji/rava and mix well .
you may add 1 tbsp ghee if needed 
Add the sugar and stir well till its mixed .
Also add crushed cardamom , pineapple and the  fried nuts give it a good mix.
Serve hot .
pineapple sheera easy recipe,pineapple kesari

You can skip milk and use only water in  that case you will need 1 1/2 cup water .
Use fine/chiroti/bombay rava.
You may add pinch of yellow food colour .
best pineapple sheera recipe

dahi ke kebab recipe

 Dahi Ke Kebab /Dahi Kabab are soft melt in mouth creamy delicious kebabs made using Hung curds. Dahi ke Kabab  can be served as appetizer or starter.

dahi kabab ,hung curd kabab,dahi ke shole

These Dahi Kebabs are our family favourite kebab and we prefer them hot with some ketchup and mint chutney for evening snacks. These Dahi kebabs are hit with kids too and make  great party snack .You can add chopped cashews and raisins as filling too .
dahi cheese kabab,dahi ke kebabs


Half kg Curd/dahi (not too sour)
2 cubes processed cheese
50 gram paneer
3 to 4 green chillies
1/2 tsp garam masala powder
2 tbsp roasted gram flour/besan
1 inch ginger minced /chopped very fine
2 tbsp coriander leaves chopped finely
1 onion chopped finely 
breadcrumbs to coat
salt to taste
oil to shallow fry 

cheesy dahi kabab,cheese chaska,dahi kebab with cheese

Take a muslin/cheese cloth add curds in the cloth.
Tie the muslin cloth and keep it hanging  for 4 to 5 hours or overnight by placing the muslin  cloth on a sieve in the refrigerator.
Untie the cloth and remove the hung curd.
In a bowl take crumbled paneer,grated cheese ,hung curds ,chopped onion ginger and chillies.
Add salt ,garam masala powder ,roasted besan and mix well.
Take small portion on your palm and shape into kebab/tikki.
Roll over breadcrumbs ,coat it well with breadcrumbs.

Heat oil to shallow fry,you could deep fry them as well.

Fry over medium flame until golden brown on both sides.
Serve hot with any dip/chutney.

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