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.

stuffed bell peppers/capscicum with cheesy chicken

These cheesy chicken stuffed capsicum /bell peppers are just so delish t.These are baked you can even pan fry them. .these cheesy baked capsicum/ bell peppers make a perfect snack  and is sure to be a crowd pleaser ..I have been a fan of stuffed mince capsicum which my mom used to make when  I was a kid..
She still makes it ..its yumm too but this version is completely different she uses green capsicum the smaller ones fills it with yummy mince filling dips it in egg and fries the capsicum where as here i have baked it.

The filling too is different .here i have used creamy chicken filling  and it really tasted delish..you can check for the creamy chicken filling in My previous post

4-5 bell peppers/capsicum
1/2- 3/4 cup grated cheese
olive oil
chicken filling

Slit capsicum/bell peppers into two either horizontally or vertically.
Remove the seeds.
With help of a spoon stuff the chicken filling
Add grated cheese on top.
Drizzle little olive oil after fillingn it.
Line a Baking Tray with parchment/butter paper
Pre heat the oven for 10 minutes at 180 degree Celsius.
Bake for 20-25 minutes
Serve hot with any bread /pasta
I enjoyed it with my  yummy Foccacia which is already in the blog.

mexican chicken stuffed capscicum/bell peppers

Creamy and delicious chicken filling..This creamy chicken filling is very yummy and easy to make ...I use it for my breads/samosas or to stuff any other thing.it makes a great option for sandwiches and pasta too..
You can add any veggies i love adding sweet corn and carrot..you may add broccoli or any more veg .You can adjust the spice level if making for kids.

250 gms chicken breast
1 cup milk
1 tbsp butter
1 tbsp oil
1 1/2 tbsp flour/maida
1/2 cup water/stock
1 tsp pepper powder
1 carrot chopped fine
1/2 cup sweet corns boiled
1 capsicum cut in dices
1 onion chopped
1 tsp oregano
1 tsp chilli flakes
1/2 tsp mixed herbs.
4-5 garlic minced


  • Boil Chicken with salt and 1/2 tsp pepper powder you can add 1 tsp ginger garlic and 2 greeen chillies as well.
  • Boil and shred to pieces.
  • Heat a non stick pan add butter and oil ,then add onions and minced garlic and saute on low flame.
  • Saute till raw smell goes off .
  • Add carrot and capsicum and saute .
  • Add flour saute for a minute ,
  • Then add chicken pieces and boiled sweetcorn
  • Add milk and stock/water and mix well
  • Mix in pepper powder ,chilli flakes and herbs.
  • Let it cook over medium flame,add more milk/stock if the mixture looks very thick.
  • Let it cool,use it as a filling for sandwiches/buns/pattices etc..

Stay tuned for many yummy recipes with this filling.

A healthy take on my fav meatballs...I love meatballs since childhood mom used to always make meatballs/ball curry once aweek ..this a healthy take on the same meatball  i have added palak/spinach puree to the meatballs/kofta which gives this koftas a lovely colour and also adds to the nutrients...
These palak kofta/meatballs are so yumm that they disappear  quickly..They make  a lovely snack and can be also seved as a starter in parties.
These palak koftas/spinach meatballs are crisp from out and soft melt in mouth inside

250 gms mince
1 onion grated
5-6 garlic cloves
1 inch ginger
1/2 cup blanched spinach
 1/2 cup coriander leaves
 1-2tbsp pudina/mint leaves
3 -4 green chillies
4-5 pepper
1 tsp garam msala powder
1 egg
1 tsp gram flour
1 boiled potato
oil to shallow fry


  • Boil the potato,grate or mash it and keep aside.
  • Blanch a small bunch of palak /spinach and puree it
  • In a grinder /mixer add ,onion green chilli,ginger ,,mint garlic coriander leaves , black pepper , and grind
  • Then add mince ,garam masala powder and salt
  • And grind till all is combined
  • Now add  palak puree,egg ,boiled potato ,besan and  1 tsp lime juice/as needed and mix well.
  • Keep it in the fridge for 30 minutes
  • Heat oil in a  pan to shallow fry
  • Once oil is hot add kofta  and shallow fry till golden brown
  • You can even use Appe pan to fry
  • Serve hot as a starter with ketchup or any dip.

maharashtrian masale bhaat
 Masale Bhaat a delicious one pot rice preparation with veggies coconut and spices.Masale bhaat is one of the most popular dish in Maharashtrian cuisine.Its super yummy and very filling.I have shared another version of masale bhaat few years back in the blog .This version is quick and easy as i use my pressure cooker to make this.

masale bhaat using goda masala

Masala Bhat /Masale bhaat is flavorful delicious one pot meal served in Maharashtrians weddings or festive days. Masale Bhaat /Masale Bhat is  one of my favourite dish since childhood i have lovely memories attached with this dish.My dads friends wife used to send me a big tiffin filled with delicious masale bath .
I mostly prepare Masale bhaat on the days i don't eat non veg ..its not only delicious but a filling healthy one pot meal.

maharashtrian masale bhaat
 Since i posted goda masala  i received many msgs and emails asking to share recipes using it..I have lined up recipes using goda masala in the coming weeks.

masala bhat pressure cooker method

1 cup basmati rice
1/2 cup green peas
1/2 cup cauliflower florets
1 carrot
4-5 tendli/ivy gourd
2 small brinjal
cashews 10 to 15 sliced
1 1/2 tbsp goda masala recipe here
1 tsp chilli powder
1/4 tsp haldi/turmeric powder
2 to 3 green chillies crushed
1/2 inch ginger crushed
2 bay leaves
2 tbsp oil
1/2 tsp mustard seeds
1 tsp jaggery
1 tsp lime juice
1/2 cup fresh grated coconut grated
8-10 cashews
masale bhaat using goda masala,masala bhat using goda masala


  • Soak basmati rice for 25 to 30  minutes
  • Cut the brinjal ,ivy gourd/tendli and carrot and keep in water.
  • Fry the cashews and set aside
  • Heat the vessel/pressure cooker add ghee and  oil then add bay leaves
  • Add mustard seeds ,hing once the crackle add the crushed ginger and chillies and saute for few minutes.
  • Then add the veggies and saute over medium flame for  few minutes
  • Add Goda masala  ,chilli powder,turmeric powder ,drained rice and salt and saute for few minutes
  • Add 2 cups water ,check for salt ,add if needed.
  • Add lime juice and jaggery(optional)
  • Cover the lid and pressure cook for 2 whistles.
  • Let the steam escape,open the lid.
  • Fluff  the rice with fork.
  • Add The grated coconut ,coriander leaves and cashews on top
  • Serve hot  with pickle papad/raita.
easy masale bhaat,easy masale bhat recipe,masale bhat

  • I have used pressure cooker to cook this ,you can cook in a vessel,you may just add 2 1/2 hot water
  • cooking in vessel lower the gas after it comes to a nice boil and the water almost disappears lower the flame and cook until done .
  • you can use any veggies you wish too these are basic veg that goes into it
  • you can use kolam/any short grain rice.

masale bhaat,masala bhat

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