Chana Masala/Chana in coconut masala ,veg pulao in coconut milk and raita was my lunch yesterday .Chana masala/chana kurma  is a delicious gravy and a childhood favourite ,unlike punjabi chole this chana masala is made in roasted coocnut masala Chana masala is flavourful and delectable .It goes well with pulao ,dosa or chapati ,you can enjoy chana masala with parathas too.

This Chana Masala or Chana Kurma is always made at home esp with all other non veg curries for feast or parties.We all love it.Made this for lunch yesterday we enjoyed it with some yummy coconut milk veg pulao and raita .

ingredients
250 gm chana soaked overnight or for 8 hours.
1/2 cup coconut ,i used dried
4 to 5 garlic and 1/2 inch ginger
1 big or 2 small onions
1 tomato
1/2 tsp garam masala powder
4 to 5 Kashmiri  red chilli /bedgi
1/2 tsp fennel seeds
1 tsp sesame seeds
1/2 tsp khus khus/poppy seeds

1 inch cinnamon stick
1 star anise
1/2 tsp cumin seeds
2 bay leaves
oil
salt

Method

• Pressure cook the chickpeas/chana with salt until soft ..
• Heat a tava/griddle ,dry roast the  chillies and remove in a plate. 
• Then add fennel seeds,sesame and poppy seeds and remove in a plate.
• Add coconut and roast  until golden brown ,remove it in a plate,add the sliced onion ,sesame and poppy seeds and saute till onion turn light golden ,set aside .
• Grind together onion,ginger garlic and the roasted coconut to a smooth paste adding little water.
• Chop the tomatoes fine or puree it.
• Heat a nonstick/thick bottomed pan ,add oil once hot add bay leaves ,Cinnamon stick,star anise and cumin seeds ,let them crackle.
• Add the tomato and fry till soft and mushy or until the oil separates.
• Now add the ground paste and saute for few minutes.
• Add the salt and mix well 
• Add about 1 1/2 to 2 cup water ,i used the water left from boiling the chana.
• Give it a stir,let it come to a rolling boil then lower the flame and let it simmer for 5 to 7 minutes.
• Add the garam masala powder and stir.
• Check for salt add only if required.
• Add coriander leaves and switch the flame off.
• Serve with pulao/roti/bread of your choice.

notes
i have used khobra/dry coconut ,you can use fresh grated coconut as well
you may use green chillies as well ,you can grind 2 to 3 with the onion and coconut.
sesame seeds and poppy seeds add thickness to the gravy ,you may skip
you can add more water if you like more gravy ,when i serve it with pulao i like it to be of this consistency ,with breads a little more gravy is best.
tomato can be skipped ,you can add few spoon of lime/lemon juice at the end if needed.

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Nutella French Toast Rolls/Nutella stuffed french toast roll ups  a super sumptuous option for breakfast or snacks. Nutella stuffed french toast is simply delicious and easy to make .You can put this together in just 20 minutes ,how cool is that .
French toast have been a favourite I think most of us love it .Mom always made french toast for breakfast or for evening snack .Nutella is bae and when used to stuff french toast it definitely is a treat.Your kids will thank you for such an amazing breakie ,pack it for their lunch /tiffin box and they will be so happy .

If you love the traditional french toast and nutella just like me ,you are sure going to love this .This recipe is very simple easy and quick too. It can be put together in 20 minutes .

ingredients
6 to 7 bread slices
1/2 cup nutella
1 egg
3 to 4 tbsp milk
1/2 tsp vanilla essence/1/4 tsp vanilla extract
2 tbsp sugar

1 tsp cinnamon
3 tbsp fine sugar 

2 tbsp butter

Method

• Trim the edges of the bread slices and roll it flat with a rolling pin.
• Spread 1 1/2 to 2 tsp nutella on each slice and roll it tight.
• Beat egg  in a bowl add milk to this.
• Also add sugar, vanilla essence and mix well .
• Mix the sugar and cinnamon powder in another plate .
• Heat a non stick pan add butter .
• Dip the roll in this and fry them on medium flame till crisp and light golden brown it may take about 2 to 3 minutes.
• Remove the rolls  in  a plate and roll in cinnamon sugar until coated .
• Serve warm .

 n

notes
you may use brown bread too i prefer white bread though.
you can use any chocolate spread but it taste best with nutella .

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Ribbon Cake is soft and delicious cake .Ribbon cake / bakery style ribbon cake is very popular tea time cake .We make this quite often for rosaries or birthdays .The texture of this Ribbon Cake is super soft and taste very delicious .Ribbon cake is a perfect tea time cake ,enjoy it with your cuppa or serve as a snack .

Ribbon Cake was a childhood favourite .My mom and aunts often made this for rosaries or for any gatherings in the family  .Made this recently for a rosary at my place .It was loved by all many asked for the recipe so thought of sharing it here.The recipe is pretty simple and the ingredients are all available in the pantry..

ingredients
1 cup and 3 /4  cup all purpose flour /maida
2 cups powdered sugar
200 gm  butter softened
4 eggs at room temperature
1/4 cup milk
2 tsp vanilla essence
1 1/4 tsp baking powder
few drops of pink and green colour

method

• Grease a 9 inch cake tin or a 9 inch loaf and 6 inch cake pan  ,line it with parchment or baking paper .
• Preheat the oven for 20 min at 180 degree Celsius.
• Sieve the flour and baking powder and keep aside.
• In a bowl take butter ad sugar and whisk till creamy.
• Add eggs and vanilla essence and beat for 2 to 3 min till all mixed well.

• Add milk and beat .
• Fold in flour with a spatula or beat on the lowest speed till all mix well.
• Remove 1/4 cup batter each in 2 bowls and add pink and green colour to each.
• Mix well with a spoon .

• Pour the white batter in the pan then layer with pink 
• then add the white layer and lastly with the green 

• Tap the pan to remove any air bubbles .
• Bake at 180 degree Celsius  for 45 min or till skewer comes out clean 
• Let the cake cool completely before slicing.
• Slice and enjoy it with cup of coffee or tea.

notes

• I have used a loaf pan and a 6 inch pan you may bake it in a 9 inch square pan too.
• You can add pineapple or rose essence as well ,i do that at times 
• if using unsalted butter add 1/4 tsp salt while sifting the flour.
• My 1 cup measures 250ml.

• For those still having problem in converting here is measurement used in grams 
• 190 gram flour 
• Approx 200 to 220 grams powdered sugar 

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Mawa Cake/Mava Cake is a delicious and popular  Indian tea time cake. You will find mawa cakes in most of  Indian Bakeries. Rich and delicious Mawa Cakes from Parsi bakery/Irani bakeries are a hot favourite of most of the Indians . .Being a Mumbaikar I have been relishing those delicious mawa cakes from B Merwan's  since childhood and it still continues to be a favourite till date.Though these days there are so many patiserrie with a wide range of pastries and entrements  trending ,the classic mawa cake will always hold a special place in my heart. I simply love mawa cakes and you will find 3 to 4 mawa cake recipes in my blog .this one is a simple Parsi  mawa cake with wonderful aroma and flavour from cardamom or elaichi .This time baked it in spiral bundt pan and it turned out simply amazing  .

Also this post marks the 500th post in the blog .I know ihave been blogging since 5 years and the number is not that big but its still special to me .There were times when i felt i'll quit blogging but somehow sustained and hopefully will continue to with Gods grace. Wanted to share a special post so thought to share the simple yet amazingly delicious mawa cake..do give this recipe a try and share your feedback :) 

ingredients
200 gms Mawa/Khoya
180 gms Maida/All purpose flour
200 gms powdered sugar
1 tsp baking powder
140 gms butter*
3 eggs
2 tsp vanilla essence
1 tsp cardamom/elaichi powder
1/2 cup evaporated milk/reduced milk**

method 

• Sift flour, baking powder and 1/4 tspsalt if using unsalted butter and keep aside.
• Preheat the oven at 180 degree Celsius for 10 minutes
• In a bowl whisk butter  and malai till pale  and creamy
• To this add mawa/khoya at room temperature  and beat till mixed.
• Add powdered sugar and beat till creamy.
• Add one egg at a time followed by cardamom powder and vanilla essence
• Beat till well combined

• Add the evpaorated milk and mix 
• Now fold in sifted flour/beat on lowest speed till combined

• Pour the batter in the prepared cake tin 
• Bake for 45 to 50 minutes at 170 degree Celsius or until skewer/toothpick inserted comes out clean.

• I have used a spiral pan ,you may use 8 inch  or 8x8 square pan too
• If using cake tin grease well with oil/butterr and line with parchment.
• Unmould the cake and let it cool over wire rack
• Enjoy with a cup of coffee or enjoy it plain. 

notes
*i have used 100 gm butter and 40 gms malai
*I have used evaporated milk ,you may use reduced full fat cream milk or simply use milk.
i have baked this in  a bundt pan 

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Aluvadi/Aluwadi/Patra/Pathrode is a delicious savoury snack made from  colacasia /arbi leaves  with gram flour and peanut rolled steamed and then pan fried. Aluwadi is a very popular maharastrian snack also made by Gujarati's they call it patra and the recipe differs a bit. My mum is an expert in making this and we enjoy the aluvadis she makes .Aluvadi is a regular fare at my place so thought of sharing it in the blog today finally .

Alu vadis /Aluvadi is mostly made in monsoons though you will find the leaves throughout the year but mostly made during shravan or during Ganpati festival .Aluvadi can be enjoyed as a snack or eaten along with dal rice or your meals as a side dish .There is a yummy gravy preparation made using this leaves and also with steamed vadis..Will share this soon.for now enjoy delicious homemade aluvadis.

ingredients
12 to 15 big or 18 to 20 med sized colocasia/arbi leaves
2 1/2 to 3 cup besan/gram flour
 2  tbsp tamarind
2 to 3 tbsp jaggery
1/2 cup grated coconut
2 to 3 green chillies
1 1/2 inch ginger
salt to taste
2 tsp red chilli powder
3 to 4 tbsp peanuts
1 tbsp sesame seeds
1/2 tsp turmeric powder
oil to shallow fry

method

• Grind the coconut ,chillies ,ginger to a fine smooth paste
• Mix jaggery in hot water and also soak tamarind keep aside for 20 minutes.
• Dry roast peanuts and powder it coarsely with sesame seeds
• In a bowl take sifted besan/gram flour ,add turmeric powder salt red chilli powder ,the ground coconut paste and peanuts powder ,i have not added any water as the paste was enough ,you may add little water,the mixture shouldn't be very watery ,it needs to be like a thick spreadable paste.
• Wash the leaves and wipe dry.
• Remove the stalk from the backside of the leaf  and also slice the thick veins off with a knife carefully
• Then roll it with the rolling pin gently without applying much pressure ,this makes the leaf soft and easy to roll. 
• Apply the tamarind jaggery mixture on the rolled backside of the leaf.

• Then spread the besan mixture and place another leaf over it
• You can place the other leaf in the opposite direction or same .
• I used bigger leaves so i used 5 to 6 for one roll,if using small you may stack 6  to 7 and then roll.
• Grease the thali or plate with oil  in which you got to pace the rolls .
• Put water in the steamer and switch the flame on
• Place the rolls on the steamer plate and steam for 20 to 25 minutes 
• Once done remove them out
• Slice them 

• Heat oil in a pan ,you may add curry leaves and sesame seeds/til 
• Then add the vadis .
• Shallow fry the vadis on low flame till crisp 
• Garnish with coconut and serve 
• Enjoy it as a snack or as  side with your meals.

notes

• the v shaped leaf are the suitable ones,the round ones are itchy 
• tamarind mixture is applied to avoid itchiness 
• I roast the sesame seeds and grind it coarsely with the peanuts ,you may use whole til/sesame too. 
• Be careful while removing the hard veins with the knife also roll the backside of the leaf gently without applying much pressure.
• The steamed vadis stay well in the refrigerator ,you can slice and fry when you want.

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 Kadai Paneer is one delicious paneer dish in onion tomato gravy made with aromatic kadai masala .Kadai Paneer is a famous dhaba/restaurant style dish that is usually made and served in wok/kadai .Dhaba style kadai paneer goes well with Paratha /Naan or Roti .

Kadai paneer is a spicy flavourful dish  unlike other paneer dishes that uses cream yogurt or cashews. Karahi Paneer /Kadai Paneer is one of the most ordered paneer dishes in restaurants or dhabas ..Kadai paneer is a very flavourful semi dry dish  but you can adjust the gravy as per your taste buds

 ingredients
250 gm paneer check link for  homemade paneer recipe
1 capsicum
1 onion  roughly sliced
1 small onion cut in cubes
2 med sized tomatoes
 5 to 6 garlic cloves
1 inch ginger
1/2 tsp garam masala powder
1tsp red chilli powder
1/2 tsp kasuri methi
2 to 3 tbsp oil
salt to taste

1 tbsp coriander seeds
5 to 6 peppercorns
4 to 5 dry red chillies
1 tsp cumin seeds
1/2 tsp fennel seeds

method

• Cut capsicum paneer and onion into cubes and keep aside.
• In  a tava dry roast the spices ,once cooled grind it to a coarse powder.
• Heat a pan add 1 tsp oil and add the roughly chopped onions ,saute till its light brown .
• Add ginger garlic pieces and saute and keep aside .
• To this add the chopped tomatoes and saute till they turn soft.
• Now grind onion tomato and ginger garlic to a puree.
• In another pan add oil once hot add the paneer cubes and fry them till light brown and set aside.
• Soak the fried paneer in water to turn soft you may skip this step .
• Fry the onion and capsicum cubes too,don't let them turn brown or turn soft , just fry for 2 to 3 min and keep aside.
• Heat a wok/kadhai add oil then add the ground paste and saute for few minutes.
• Add in the red chilli powder and coarsely grround powder and saute till oil leaves sides.
• Add salt ,kasuri methi and garam masala powder and mix.
• Now add in the fried onion capsicum and paneer and mix till the masala coats the paneer .
• You may add about 1/4 to 1/2 cup water or more if you want gravy.
• Cook for 2 to 3 minutes switch the flame off
• Garnish with coriander leaves serve with paratha/naan/roti.

 notes
you can add ginger garlic paste too i prefer making it like this
tomato puree can also be used.
you can skip frying the paneer .

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