Goda Masala Recipe | HF Food Blog



Traditional Maharashtrian goda masala recipe with spice mix.


PREP&COOK TIME : 30 mins



  1. Heat 1 teaspoon oil in a pan.
  2. Add coriander seeds. Stir and roast them till they become fragrant and change color. Remove in a plate.
  3. Then add cumin seeds, stir and roast them till they are fragrant and change color. Remove in the same plate.
  4. Next add caraway seeds and follow the same procedure.
  5. Now add the niger seeds and roast them till they become fragrant.
  6. Add sesame seeds. Roast till they change color.
  7. Once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
  8. Roast the desiccated coconut till they are golden. Remove in the same plate.
  9. Add the poppy seeds and roast till they are fragrant. Keep aside.
  10. Add the broken dry red chilies and roast till they have a smoky pungent fragrance.
  11. Add asafetida and dry roast till they get fragrant. Remove.
  12. Again heat 1 teaspoon oil in the same pan. Now add all the aromatic spices – cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, saffron and stone flower. Roast for about a minute till the spices become aromatic.
  13. Let all the spices and the rest of the other ingredients cool.
  14. In a dry grinder, grind everything in batches.
  15. Take the ground goda masala in a bowl and mix everything well.
  16. Store the goda masala in an airtight jar.


The masala can be stored either at room temperature or in the refrigerator as welL visit more recipes

Beetroot Thoran Recipe | HF Food Blog


A delectable dry beetroot preparation with a mildly spiced flavour, Beetroot Thoran is a mixed bag of sweet and savory notes.


PREP&COOK TIME : 35 mins

  1. Heat the coconut oil in a wok.
  2. Pop the mustard seeds and add the cumin seeds.
  3. When the cumin starts to sizzle, immediately add the shallots. Fry the shallots on a medium flame for 2 minutes.
  4. Now add the whole red chili, chopped green chili and ginger, fry for a minute.
  5. Add the curry leaves.
  6. Lower the flame and add all the dry masala powders including the garam masala.
  7. Make sure not to burn the masala.
  8. Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt.
  9. Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster.
  10. This takes approximately 10-12 minutes for the grated beetroot to cook.
  11. You can also keep the beetroot slightly crunchy if you prefer.
  12. When the beetroot is cooked, add the grated coconut and cook for a minute or two for the flavors to blend in. Switch off the flame.
  13. Serve.

Easy Mushroom Gravy Recipe | HungryForever


Mushroom Gravy is a very delicious, flavorful, Indian style dish prepared with mushrooms. It goes very well with chapatis, parathas.


PREP&COOK TIME : 40 mins


for masala:

for gravy:


  1. firstly, dry roast coriander seeds, jeera, pepper and dried red chili.
  2. further blend to smooth powder and keep aside.
  3. now in a large kadai heat oil and saute cumin seeds, cinnamon stick.
  4. also add onions, ginger garlic paste and saute till they turn slightly golden brown.
  5. further add tomato pulp and saute till oil separates from sides.
  6. additionally add turmeric powder, garam masala powder, prepared masala powder and salt.
  7. saute on low flame for a minute or till masalas are cooked well.
  8. add sliced mushrooms and mix gently.
  9. cover and simmer for 5 minutes, or till mushrooms sweat.
  10. further add 1 cup of water and cashew paste.
  11. mix well. cover and simmer for 15 minutes, or till mushrooms cook completely.
  12. add cream, coriander leaves and kasuri methi. mix well.
  13. finally, serve mushroom curry with rice or roti.

VISIT : https://www.hungryforever.com/recipe/easy-mushroom-gravy-recipe/ for more recipes

Fish Fry Masala Recipe | HungryForever


Fish Fry Masala Recipe – These fish is coated lightly with a mixture of spices and pan fried to make this recipe.


PREP&COOK TIME : 40 mins

For Marination:
  1. Mix all the ingredient for the marination to a thick paste. Apply it all over the fish and leave to marinate for 30 mins, you can place it over sunlight or leave it on the counter.
  2. Heat coconut oil in a pan, place fish over it and cook covered for 7 to 8 mins, flip over and cook on other side till crispy and cooked.
  3. Add in curry leaves and mix well.
  4. Serve hot.

VISIT : https://www.hungryforever.com/recipe/fish-fry-masala-recipe/

Mutton Roast Recipe | HungryForever


Mutton Roast – This recipe is a blend of tangy and spicy flavors and it taste amazingly delicious.It is one of the easy mutton recipes ever.



For grinding:
  1. Take mutton in a bowl, add in salt and turmeric powder and mix well.
  2. Leave this to marinate for 15 mins.
  3. Now take a blender, add in all grinding ingredients and make it into a puree by adding some water.
  4. Add this puree to the mutton and mix well. Wash the blender with 1/4 cup of water and pour that over the mutton as well.
  5. Transfer this to a pressure cooker and cook it for 3 whistle, simmer it for 20 mins. Turn the heat off and let the pressure go all by itself.
  6. Open the pressure cooker and heat again, dry out the mutton.
  7. Once it is dried, heat coconut oil in a kadai. Add a handful of curry leaves in it. Add in the dried mutton and toss well for 5 mins till it is well roasted.
  8. Add in gram dal powder and toss again for 10 mins.
  9. Once the mutton turn golden and well roasted, turn off the heat and serve.

VISIT : https://www.hungryforever.com/recipe/mutton-roast-recipe/

Vegetable Upma Recipe | HungryForever


Vegetable Upma is a kidney-friendly dish typically served at breakfast, but your family will love this grain-vegetable dish at lunch or dinner too.


PREP&COOK TIME : 25 mins

  1. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins).
  2. Transfer to a bowl when done and set aside to cool.
  3. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
  4. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
  5. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
  6. Remove and serve hot with vegetable sambar and coconut chutney.

VISIT : https://www.hungryforever.com/recipe/vegetable-upma-recipe/

Aloo 65 Recipe | HungryForever


Aloo 65 is an amazingly tasty and easy snack recipe..!! In this recipe, the cooked potatoes are mixed with a spicy mixture consisting of coriander pwd, red chilly pwd & ginger garlic paste. It tastes lipsmacking, when they’re hot & crunchy.


PREP&COOK TIME : 35 mins

  1. Half Boil the potatoes in cooker. Make sure that potatoes are not over cooked so that they will not crumble. One or 2 whistles are enough without cutting them
  2. Mix all the ingredients in section 2 one by one to become a thick paste.
  3. Peel the potatoes and dice it in to medium sized squares.) Mix the potato in the batter so that it is properly coated.
  4. In a pan fry the potatoes in hot oil till it is golden brown color and crispy. Once done Keep potatoes in a vessel with dotted holes so that the excess oil is drained out.
  5. Keep it in a serving dish. Sprinkle some chaat masala and garnish with coriander and or mint leaves
  6. Serve hot without loosing the crispness.

VISIT : https://www.hungryforever.com/recipe/aloo-65-recipe/ click here for more recipes

Fried Chicken Nuggets Recipe | HungryForever


Healthy Baked Chicken Nuggets are made with chunks of chicken breasts coated in.An easy chicken recipe your whole family will love!


PREP&COOK TIME : 35 mins

Other Ingredients :
  1. Beat one egg with a tsp. of milk. Season with a pinch of salt and pepper.
  2. In a separate bowl, pour some breadcrumbs.
  3. Now dip the chicken cubes first in the egg & milk mixture, then roll in the breadcrumbs. Fry over medium heat until golden in color. Remove and drain any excess oil.
  4. Serve and enjoy!

VISIT : https://www.hungryforever.com/recipe/fried-chicken-nuggets-recipe/ for more recipes

Fish Nuggets Recipe | HungryForever


Fish Nuggets is a very delicious recipe.These crispy fish nuggets go perfectly with the creamy homemade tartar sauce! Gluten-free, paleo-friendly and kids loved recipe.


PREP&COOK TIME : 50 mins

  1. Cut the fish fillets into one-inch pieces. Marinate the fish with salt and lemon juice.
  2. Keep for half an hour. In a medium sized bowl beat egg, milk, salt and pepper powder together.
  3. In another medium sized bowl, combine all dry ingredients. Dip nuggets into the egg and milk mixture.
  4. Drain and coat well with the flour mixture. Heat sufficient oil in a deep pan, slide in a few nuggets at a time and deep-fry.
  5. Fish will float when golden brown and done. Drain onto absorbent paper and serve right away with tartar or cocktail sauce.

VISIT : https://www.hungryforever.com/recipe/fish-nuggets-recipe/ click here for more recipes

Chicken Puffs Recipe | HungryForever


These chicken puffs are one of all time favorite and it is yet another snacks that brings back food memories. Nostalgia!


PREP&COOK TIME : 55 mins

For Chicken Masala :
  1. Thaw the puff pastry sheet at room temperature for 30 minutes or depending on the instructions given in the pack.
  2. Preheat oven to 400 degree F and start to make the masala so that once you are done it will be perfect to bake them.
  3. In a saucepan, combine the chicken with all the above listed ingredients ‘For Chicken Masala’. Cover and cook till the chicken has cooked well and turns light brown. Let it cool; shred the cooked chicken and keep it aside.
  4. Heat a oil in non-stick pan, add chopped onions and saute till translucent. Add ginger-garlic paste and green chilly, saute for couple of minutes.
  5. Add the cooked shredded chicken and saute well. Taste and adjust the seasonings.
  6. Add the chopped coriander leaves and mix well; remove from the heat and keep it aside.
  7. Roll out the puff pastry sheet and cut into 6 equal pieces, cut through the folds on it and then, cut the three big pieces into two each pieces onto a square shape.
  8. Take 1 tbsp of cooked masala and keep on the middle of each pastry slice.
  9. Try to fold the pastry slice diagonally and for the pastry to stick in the center just dab it with some egg wash or water.
Optional :
  1. Do some egg wash on top of the pastry for some glossy finish, you could even add some sesame seeds on top for a perfect bakery effect.
  2. Arrange them on a greased baking tray lined with parchment paper.Bake for 15-20 minutes until the top turns golden brown.
  3. Enjoy your chicken puffs with hot tea or coffee!
Notes :
  1. Let the chicken masala cool down completely before setting it in the oven, if its done when hot the pastry would be sticky and stretch.
  2. Temperature setting and cooking time may vary depending on oven so adjust the timing accordingly.

VISIT : https://www.hungryforever.com/recipe/chicken-puffs-recipe/