maharashtrian goda masala recipe
Goda Masala is a very flavourful and aromatic blend of spices .Its used to prepare many dishes in Maharashtrian cuisine. From Usal to Chicken gravies this goda masala adds flavours and taste to every dish.
As i have mentioned earlier that i love sprouts usal this masala is always made and stored in the fridge .I make then in small batches since i want to keep the freshness and the flavours intact.
Goda masala is a blend of different spices and coconut which is roasted and then powdered.These need to be stored well in an airtight container .I prefer to store it in the fridge.
I will be posting many recipes using this masala in the coming weeks..
easy homemade goda masla recipe

1/4 cup dessicated coconut/khopra
1 1/2  tbsp cumin seeds/jeera
1/2 tsp shahi jeera/ caraway seeds
3 black cardamom
8-10 cloves
4-5 bay leaves/tej pata
2 tbsp  coriander seeds
1 tbsp dagadfool
4-5 dry kashmiri red chillies
7-8 pepper corns
2 inch Cinnamon
1 tbsp til/sesame seeds.

Heat 1 tsp oil in a tava/non stick pan
Add cumin ,coriander seeds,black pepper ,caraway seeds,cloves and bay leaves.
Add cinnamon ,mace,dry red chillies ,sesame seeds coconut  dagad fool and roast till Nice aroma  is out .
Let it cool .
Grind it to a powder ,let cool and store in Dry airtight containers.

how to make goda masala at home

Original recipe calls for 1tsp  nagkeshar and 1/4 tsp hing/asafoetida..i did not add as i ran out of it.
kheema cutlet recipe,east indian kheema cutlet,beef cutlet recipe
Mince Cutlet/Kheema Cutlet is a delicious cutlet made from cooked mince potatoes and spices..These Mince Cutlet/Kheema Cutlet make a very mice starter /appetizer .These can be a great option for kids tiffin /lunch boxes.These Mince Cutlet have been my favourite since childhood .Mom used to make it every Sunday and i used to enjoy eating them with tomato ketchup .
So here's a very easy recipe for delicious Mince Cutlets/Kheema Cutlets which you can enjoy as your evening snack.
how to make kheema cutlet
250 gms mince/kheema (beef ,mutton/chicken)
2 medium sized potatoes boiled
2 onions chopped
1 tomato chopped
5-6 green chilies chopped fine
1 inch ginger chopped
5-6 garlic cloves minced
1 tsp garam masala powder
1tsp pepper powder
1 tsp lime juice
1 egg
2 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
bread crumbs to coat
oil to shallow fry
east indian cutlets recipe


  • In a pan heat oil,add ginger garlic and onion fry for 5-6 minutes till the onions turn soft .
  • Then add chopped tomato and chillies and fry till it turns soft.
  • Add  mince and saute for few minutes
  • Add garam masala,pepper powder,  salt and mix well.
  • Add coriander and mint leaves and lastly add lime juice.
  • Switch the gas off and take the mince mixture in a plate.
  • Let it cool a bit then add boiled mashed potatoes and and mix well 
  • Divide into small balls and shape it oval like a cutlet.
  • Dip the cultets in beaten egg and coat well with breadcrumbs.
  • Heat oil in a non stick pan.
  • Shallow fry till golden brown.
  • Serve hot with any ketchup as a starter or side dish

how to make mince meat cutlets

You can use mutton chicken or beef mince I have used beef mince .
adding tomato is optional,if you want skip it and increase lime juice.

Veg Pulao or Vegetable pulao is a delicious one pot meal and my personal favourite .Veg Pulao goes well with any veg or non veg gravies or even a simple veg kurma or dahi kadhi taste yumm wiht it..Usually served with raita and a roasted papadam in restaurants.
Veg pulao/Pilaf can be made  quickly in pressure cooker and can be best option for lunch boxes especially in those busy mornings if you keep your veggies chopped in the fridge a day ahead.
I prefer making this in a pressure cooker ,however it can be made in a pan too .

1 cup basmati rice (soaked for 20 minutes)
2 cups water
maggi cube/stock cube (optional)
1 cup veggies ( green peas,1 carrot ,3-4 french beans)
1 onion sliced (Crisp fried till golden brown )
5-6 cashews
7-8 raisins
2 bay leaves
1 inch cinamon stick
3 green cardamom
3 cloves
1 blade mace/javitri
2 star anise
1/2 tsp cumin seeds
 1 1/2 tbsp ghee/oil


  • Wash and soak the Rice for 20 minutes.
  • Boil 2 cups water and keep it ready.
  • In the cooker  add ghee/oil ,once hot add the whole spices
  • Saute for a minute
  • Add the Mixed vegetables and the soaked drained rice and saute for 2-3 minutes on medium flame
  • Add the hot water and salt and pressure cook for 2 whistles.
  • Let the steam escape ,open the lid and fluff the rice with a fork.
  • Serve with any veg/non gravy.
  • Garnish with fried onion and nuts

I do not add  ginger garlic paste to my pulao .If you want you add 1 tsp ginger garlic paste after you add the whole spices and saute till the raw smell goes away.
Then add rice and water
You can add maggi cube or any stock cube to the water while its boiling it will enhance the taste,i usually add a veg stock cube 
You can use kolam or any variety of short grain rice as well.
Always use aged rice for pulao ,new rice tends to be sticky and will result in a mushy pulao.

Mango Chutney/East Indian Mango Chutney is a sweet, tangy,mild spicy chutney made from semi ripe mangoes ..Its almost similar to the gujarati chundo but we add sliced almonds and also add ginger garlic juliennes to this...This is my favourite chutney love to relish it with every meal ..
It can be eaten with chapati too..
This year I made a huge batch of mango pickles and chutney but somehow forgot to post it here. Thought of posting it today as there are hardly any days left for the summers to get over but you can still make this chutney as you need semi ripe mangoes for this mango chutney ...
This Mango chutney is quick and easy to make and can be enjoyed soon after you make it .

1 kg mangoes semi ripe
1 kg sugar
12-15 garlic cloves
2 inch ginger
10 -15 almonds
2 -3 tbsp raisins
1 tsp kashmiri red chilli powder
2 tbsp vinegar


  • Wash the mangoes,wipe it clean and dry and Peel the Mangoes ,discard the seed and grate them .
  • Slice the Almonds and keep aside
  • Cut the ginger and garlic into juliennes.
  • In a Pan take the grated mangoes and add about 1/2 cup water and place the pan over gas on medium flame.
  • Let it come to a nice boil .
  • Add the sugar and cook while stirring all the time.
  • You will see bubbles appearing 
  • Remove the scum with spoon and cook  till all the mixture thickens
  • Add chilli powder ,ginger garlic and the almonds and raisins and add salt
  • Cook for 2-3 minutes 
  • The consistency should be jam like.
  • Switch the flame off and mix in the vinegar .
  • Allow it to cool completely then fill it in sterilised glass bottles.

You can reduce the vinegar to 1 tbsp too...
Use Kashmiri Red chilli powder for a lovely red colour..
This chutney stays well for a year if stored well in a clean , dry, sterilised air tight bottle.
Butterscotch Icecream is  my family's favourite ...They love all the icecream made but this butterscotch is the utmost favourite.We enjoy the crunch of the praline in the creamy smooth icecream.
Just like the other Icecreams from My blog this too is easy,eggless made without Icecream Maker..
With just few ingredients this yummy Butterscotch icecream is ready..I have used cashews for the praline ,you may use almonds or hazelnut too.
easy homemade no churn butterscotch icecrecream

1 cup Whipped cream
150 gms Condensed milk
2 tbsp icing sugar
1/2 tsp vanilla essence
1/4 tsp butterscotch essence
few drops of yellow colour

For praline
50 gms cashews
1/2 cup sugar
1 tsp butter
oil to grease
butter paper


  • In a pan heat sugar and cook on medium flame for 6-7 minutes till sugar melts,stir continuously.
  • Once it reaches amber colour ,switch the flame off.
  • Remove from Flame and add cashews and butter and mix

  • Spread the mixture on the parchment /butter paper and allow it to cool and harden
  • Using a rolling pin/mortar pestle or grinder ,coarsely powder the praline and keep aside.
  • In a bowl take whipped cream ,icing sugar and mix essence and yellow food colour
  • Beat till you get soft peaks 
  • Add condensed milk and cream * and beat for 2-3 minutes

  • Add praline and mix well with spatula
  • Pour it in air tight container and freeze for 6-7 hours until set.

*Add 1/2 cup Amul fresh cream if you are using non dairy whipped cream
If you dont find butterscotch essence ,skip it and use only vanilla 1 tsp 
I somehow dont like the flavour of butterscotch essence so added vanilla and butterscotch both ,you may only add 1 tsp vanilla or 1/2 tsp butterscotch alone.
You can make praline with almonds or hazelnut too.
You can even add butterscotch pearls .

 Overloaded with cheese and yummy toppings this Mushroom N Chicken Pizza is our family favourite...Its just too yumm .Soft Cheesy it just melts in the mouth..Try it to believe.
Make home this delicious pizza ,you can add or remove any toppings according to your taste buds..

how to make chicken mushroom pizza


For pizza base refer this link here
For the pizza sauce sauce click here

1 capsicum cut lengthwise
5-6 baby corn chopped
8-10 boiled mushrooms sliced
 1 onion sliced
 1 cup chicken tikka chunks
1 cup mozzarella cheese grated
1/2 cup Parmesan cheese grated
1/2 tsp oregano
1/2 tsp chilli flakes
1 tsp olive oil


  • Make the dough and place the base on the baking tray ,bake for 8- 10 minutes and cool
  • Now spread the Pizza Sauce and add grated Parmesan and Mozzarella cheese 
  • Sprinkle oregano and chilli flakes
  • Add generous toppings,I used chicken tikka chunks ,onion,mushroom capsicum and baby corn 

  • Drizzle olive oil
  • Add some more cheese
  • Bake for 15-18 minutes till cheese melts and turns bubbly


I always bake the base first and later add toppings and bake till cheese melts,you can bake the base with the toppings it will take around 25 minutes for the pizza to get ready
You can add chicken tandoori chunks too or even boiled and shredded chicken.

easy pizza recipe

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