Chocolate fudge cake..Rich ,moist chocolaty gooey fudgey chocolate cake ..Perfect for any occasion .The cake is super soft and moist and literally melts in the mouth..If your looking out for a rich decadent chocolaty goodness then look no further bake this today

for the cake
3/4 cup plain flour/maida
1/4cup cocoa powder
1 tsp baking powder
1 egg
1/2tsp baking soda
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup oil
1/2 cup boiling water
1/2 cup buttermilk(milk mixed with 1 tsp vinegar or lime juice)

200 gm dark chocolate
200 ml fresh cream

  • Sift the flour cocoa powder baking powder baking soda and salt and keep aside.
  • .Add oil butter milk vanilla extract and continue to whisk add egg and whisk. 
  • Then add in flour and gently fold with spatula till all is combined.
  • Lastly add the hot water and mix well.
  • Pour the batter in prepared baking pan
  • Bake for 35 to 40 min or until toothpick inserted comes out clean
  • Allow it to cool completely before you cut it in two layer
  • Make ganache meanwhile
  • In  a bowl add fresh cream and place it over double boiler
  • Once you see bubbles appearing at the corner of the bowl add in chopped chocolate
  • The chocolate will melt ,mix it well with a spatula.
  • Let the ganache come to room temperature
  • Using a offset spatula spread a thick layer and sandwich the cake with another layer
  • then completely cover with ganache.
  • Decorate as you like.

Dum ka Qeema or Kheema is an sumptuous dish from the Hyderabadi cuisine. It's an amzingly Mouthwatering dish famous in Hyderabad and Pakistan  which can be relished with Naan  paratha or Roti. You will fall in love with the flavours and taste..One of the best dishes I have trued from the Hyderabadi cuisine.
As the name suggests the kheema or mince is cooked on dum thats slow cooking. The processes is as similar as the one done for biryani..The mince or kheema is marinated with spices yogurt and then slow cooked in till it's done and then smoked for the barbeque flavour.If you love seekhs and barbeques you should definitely try this out .
hyderabadi dum ka kheema recipe
The dish is basically dry and it's supposed to be eaten with Naan /Paratha or roti.
1/2 kg mutton or beef Kheema/mince
1/2 cup curds/yogurt
1 tsp lemon juice
2 tbsp besan/chickpeas flour/chana
1 1/2 tsp khus khus
2 tbsp chironji powdered or ground to paste*
1 tbsp ginger garlic paste
1 small bunch coriander leaves
Handful mint leaves
3 to 4 green chillies
1 1/2 tsp Red chilli crushed or powder/as needed
1/2 tsp Garam Masala powder
1/4 tsp turmeric powder
2 tbsp Oil/ghee
2 Bay leaves
3 to 4 green Cardamom
2 inch Cinnamon
1 large/2 med Onions sliced and fried


  • Make a paste of coriander, green chillies ,mint leaves and khus khus or poppy seeds
  • In  a bowl take mince to this add the ginger garlic paste,lime juice  salt and whisked yogurt and keep aside for an hour
  • Then add the ground paste of coriander and mint leaves.
  • Add the chironji or  charoli powder/paste.
  • Mix in the fried onions/barista and the red chilli flakes,turmeric powder and keep it in the refrigerator for 2 to 3 hours.
  • Heat a kadhai/vessel add oil then add bay leaves ,crushed cardamom and Cinnamon
  • Let it saute for few seconds then add the marinated kheema/mince and saute for 8 to 10 minutes over medium flame till the oil sepearates.
  • Then add about 1/2 to 3/4 cup water ,the mince will leave some water ,you can cover the lid and let it cook without adding water as well.
  • Cover the lid and cook on low flame till done.
  • Add garam masala powder and mix well .
  • Once the mince is cooked place a piece of hot coal on a foil ,add a drop of oil or butter on the smoking hot coal and immediately cover with a lid.
  • Let the smoke get infused in the mince for about 3 to 4 minutes,then remove the foil and the coal and discard it.
  • Garnish with chopped chillies ,onion rings some mint and coriander and serve it with paratha/ naan/roti

you can use beef or mutton mince you can try with chicken mince as well but it taste best with mutton or beef
adding charli/chironji is optional you can add almonds powder if you have no access to khus khus and chironji
if using chana roast it then powder it before marinating the mince 
this dish is supposed to be dry without any gravy but you can always add water and make a thick gravy acc to your taste buds

dum ka qeema
I served with sooji paratha and beef was finger licking yummmm

jheenga biryani recipe
Prawn biryani/Jhinga Biryani one of flavourful and yummy sea food biryani ..if you love sea food esp prawn then you should be trying this Prawn Hariyali Biryani or Jhinga Hariyali Biryani.
You will love this Mouthwatering biryani. .Serve it with riata salad and some papad .this biryani is quick( as compared to the mutton and chicken ones I mean )and also easy to prepare it can be done within 2 hours including the whole process of  marination and dum.this recipe is pretty simple and easy

prawn hariyali biryani

15 large prawns  approx 250 gm
1/2 cup curds
1 big tomato sliced
3 med onions sliced
4to 5green chillies as needed
6 to 7 pepper
1 cup coriander leaves
1 tsp jeera/cumin seeds
1/2 cup mint leaves
2 tsp ginger garlic paste
1/2 tsp homemade garam maslaa powder
1/2 tsp fennel powder
2 tbsp oil
1/2 tsp turmeric powder
1 tsp lemon juice
2 med potato sliced and  fried

1 and 1/2 cup basmati rice
2 to 3 bay leaves
4 to 5 green cardamom
1/2 tsp shahjeera
1 inch Cinnamon

few strands saffron soaked in 2 tbsp milk
1 tsp rose water
few mint leaves

the prawns masala
  • Clean the prawns,devien them and remove the shell *(I have deveined and discarded head and tail but kept little shell for maximum flavours)
  • Wash and drain water,add salt turmeric and lime juice and keep aside for 15 minutes
  • Make a paste of mint ,coriander, green chillies, cumin seeds and pepper 
  • In a bowl  mix ginger garlic paste whisked curds .
  • Add the prawns, green paste and mix well and keep aside for an hour
  • Fry 2 thinly sliced onion till golden brown and crisp 
  • Heat a pan add 2 tbsp oil
  • Then add one thinly sliced onion and saute till the onion turns light brown 
  • Then add the sliced tomato and saute till the tomato turns soft and mushy.
  • Now  add the prawns with the marinade and cook for 6 to 7 minutes 
  • Add garam maslaa powder and fennel powder ,you may add 1/2 to 3/4 cup water if you feel the gravy is too thick .
  • Check for salt add only if needed.

the  rice and layering 

  • Wash and soak the basmati rice for 30 to 40 minutes
  • Drain the soaked basmati rice
  • In a vessel bring 4 to 5 cups water to boil add lemon juice/2 to 3 lemon slices ,bay leaves,4 green cardamom crushed, 1 inch Cinnamon stick and 1/2 tsp shah jeera and salt to taste.
  • Add the rice and cook it til 3/4 th/75 % done
  • Drain the rice
  • Now for the dum ,take a thick bottomed vessel add 2 tsp oil or ghee and then add rice layer
  • Add the prawns masala ,place the fried potato slices
  • Then add the fried onions
  • Cover with the remaining rice
  • Add rose water and saffron infused milk
  • Cover it tight with a lid and place it on gas stove on dum for 15 to 20 minutes
  • Serve with raita/salad and papad

hariyali jhinga biryani recipe

easy hariyali jhinga biryani

Schezwan Chicken noodles ,spicy delicious dish loaded with chicken sausage and chicken .A perfect weekend dinner.My quick fix dinner  when I run out of time.As I mentioned in my earlier post ,storing a bottle of homemade schezwan saucesis a saviour always,You can make fried rice noodles stir fry and so many things when you have a bottle of schezwan sauce in the fridge.
Homemade  Chinese is always better as you know what all you add and there is no MSG added .If you have fussy kids add thinly sliced veggies ,you can add whichever veggies you feel like ,I  only add beans carrot bell peppers and spring onion .You can make better than restaurant style schezwan noodles following this recipe.
 2 packets/200gm egg noodles/hakka noodles
200 gm boneless chicken boiled and shredded
10 chicken cocktail sausages cut into roundels
1 carrot cut in juliennes
1 capsicum cut length wise
8 to 10 french beans
3 spring onions both green and onion chopped
2 tbsp schezwan sauce
1 tsp chilli garlic sauce
1/2 tsp soy sauce

  • Boil the noodles according to packet instruction and drain and keep aside
  • Chop all the veggies lengthwise and keep aside
  • Boil chicken with salt and pepper ,shred and keep aside

  • Heat a wok add 2 tbsp oil
  • Once the oil is hot add the spring onions (just the onion) french bean carrot and saute On high flame for few minutes
  • Then add the capsicum and saute for few minutes .
  • Add the chicken sausage and give it a nice stir.
  • Add the soy ,chilli and the homemade schezwan sauce
  • Now add the shredded chicken and mix well
  • Then add the noodles give it a good mix
  • Mix till the noodles are well coated with the sauces and the veggies and chicken

  • Check for the seasonings,add more salt and pepper or sauces if needed
  • Lastly add spring onion green mix well
  • Serve hot .

It can be served with any stir fry and some chicken lollipops

Recipe for homemade schezwan sauce click here 
Amritsari chole and  aloo kulcha  and a glass of lassi a classic combo ..Chole kulcha is a like a paired made in heaven .One of my  favourite combo.If you ever visit Delhi you will finnd many joints/dhabas serving this classic combo.
I always wanted to share the authentic dark coloured chole recipe which is served in dhabas ,I do have a very nice chole recipe in the blog but I had not shared this amritsari chole version The chickpeas or chanas are boiled with tea leaves to get that brown colour and then slow cooked with spices .

We truly devoured this delightful combo .It tasted even better the other day .Chole bhature/kulcha or puris can be a great idea for your brunch lunch or dinner .At least I  can have it any part of the day .

250 gm dried  chana/kabuli chana
1 tsp tea leaves/1 tea bag
3 to 4 cloves
1 to 2 bay leaves
1 inch Cinnamon stick

1 big or 2 small onions
2 medium sized tomato
3 green chillies slitted
1 tsp jeera/cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp saunf or fennel powder( optional)
1tsp amchur or 1 tsp anardana powder
1 tsp garam masala powder
2  tbsp oil or


  • Soak the chana in water overnight
  • Next morning wash it off and boil with salt sugar tea bag or tea leaves ties in a potli/muslin cloth
  • Pressure cook until it's soft
  • Remove and keep aside
  • Heat oil/ghee in a pan
  • Add bay leaves  and chopped onion
  • Fry till slightly brown
  • Then add ginger garlic paste tomato and slitted green chilled and cook toll mushy
  • Add the powdered masala
  • Add little water from the cooked chana
  • Let it cool for 3 to 4 minutes
  • Then add boiled chana and cook on medium flame for 12 to 15 minutes .

You may either add anardana or amchur or add both if you want it more tangy 
Tamarind pulp can also be added ,skip the anardana powder and add 1 tbsp tamarind pulp
You can add more water and increase the gravy consistency as per taste.
Tea bags/tea leaves gives the chole dark brown colour,you may skip if you don't want to add.

 We enjoyed  it with Aloo Kulcha some onions and chilled lassi Malai maar ke😉
Link for Amritsar aloo Kulcha recipe is here 

Kasuri Malai Murgh or Kasuri Malai Chicken is a aromatic Moghlai/Mughlai dish  gravy which goes well with naan or rice .Kasuri Malai Murg/Murgh as name suggests is a flavourful rich and creamy gravy  .The dried methi or fenugreek leaves gives a lovely flavour to this creamy gravy.
Kasuri Malai Chicken is a royal treat for all non veg fans .Serve this with any kebabs some salad ,Pilaf or any flat bread and be ready to receive accolades.
1/2 kg boneless chicken
2 green chillies finely chopped
1/2 cup curds whisked
1 tsp pepper powder
1 1/2 tsp ginger garlic paste 
1 tbsp kasoori methi( dried fenugreek leaves)

2 medium onions
1 small tomato
10 to 12 cashews

1 tbsp butter
1 tbsp oil
1 tsp meat masala
1/2 tsp kitchen king masala
1/4 tsp turmeric powder
1/2 tsp garam masala powder
2 tbsp fresh cream/malai
2 bay leaves
1 inch Cinnamon stick
3 to 4 green cardamom crushed


  • Marinate the chicken pieces with salt, ginger garlic paste,chopped green chilli, whisked curds ,pepper powder and kasoori methi and keep aside for 2 hours.
  • Heat a pan add 1 tsp oil and fry the sliced onions till light brown .
  • Grind the fried onions and cashews to smooth paste and keep aside.
  • Heat a Pan/thick bottomed vessel  and heat 2tsp oil add  1tbsp butter once melted add bay leaves cardamom and cinnamon and saute
  • Add the chopped tomato and fry till it turns mushy.
  • Then add the marinated chicken and saute over low flame for few minutes then add the remaining marinade and saute well for few more minutes.
  • Add the ground paste and mix well
  • Now add the meat masala ,kitchen king masala and  1tsp kasoori methi
  • Add about 1/2 to 3/4 cup water or as needed and let the chicken cook till tender 
  • Bring the gravy to a nice boil till
  • Add the garam masala powder and mix 
  • Add the fresh cream /malai
  • Switch the flame off and dish out
  • Serve hot with pilaf/naan/roti.

I have used kitchen king masala and meat masala,you may skip and replace the meat masala with red chilli powder and add 1 tsp coriander powder and 1/2 tsp cumin powder .
You may use chicken on bone too
If marianting for longer keep the bowl covered in the refirgerator

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