Vegan Banana Chocolate Cake

Vegan Banana Chocolate Cake


If you are a banana fan, you are going to go “bananas” for this cake.(Hahaha, i know it sounds silly but I just had to go for it :p) This is the easiest banana cake to make as it doesn’t need any special ingredients,  just right for using up those brown ripe bananas in kitchen.

If you need a dessert that can be made ahead of time, this is your recipe. As this tastes even better the second day. The aroma of vanilla and bananas is just so magical, your kitchen will smell heavenly.

Though some recipes for banana cake recommend wheat flour to give some density to the cake, personally I prefer maida as it keeps the cake light, soft and moist.

This one is pure vegan cake as I did not use eggs, butter or even milk!

I am normally not a huge frosting person, and prefer eating the cake just like that, but if you want you can add desired icing on top or if too lazy like me to make icing spread some nutella chocolate spread on top and dig into the cake.


All purpose flour/maida 1 cup
Baking soda 1/2tsp
Baking powder 1 tsp
Cocoa 2 tsp
Ripe bananas(medium sized) 2
Oil 1/2 cup
Sugar 1/2 cup
Vanilla extract 1tsp
Salt- Pinch


Preheat oven at 180 degrees.

Sieve together flour, cocoa powder, baking powder, baking soda, salt and set aside.

In a large bowl add chopped bananas and whisk them with  sugar, oil and vanilla essence until combined evenly.


Now fold the dry flour ingredients into the banana mixture and gently mix everything together.

Grease cake pan with butter and pour the cake batter into it and bake in the preheated oven for 30 to 40 mins or till tooth pick inserted in the cake comes out clean.


Allow the cake to cool down and then invert. Serve banana cake warm or cold with tea or coffee and enjoy!!


Sookha Kala Chana Masala

Sookha Kala Chana Masala


My favorite month is coming to an end this week. My mom performs varalakshmi vraatham (Lakshmi puja) every sravana masam and after marraige I have also started to do the puja. Varalakshmi Vratam is auspicious day for married women as it is performed to grant long life to their husbands, and great riches to their families.

It is believed that worshiping Goddess Varalakshmi on this day is equivalent to worshiping Ashtalaksmi – the eight goddesses of Wealth, Earth, Learning, Love, Fame, Peace, Pleasure, and Strength.

Lakshmi puja at home 🙂

Due to puja, I had lots of soaked kala chana at home and wanted to make something quick for my guests. I made this sookha kala chana masala and everyone loved it. Though the list of ingredients look intimidating, this curry is quite easy to put together.

Also because chickpeas are low in fat, high in dietary fiber, this makes a wholesome meal. Perfect side dish for phulkas and great for a quick and healthy lunch or dinner. Lets see how to make this quick and easy chana masala curry.


Tomatoes – 2 medium
Green chilies – 3
Kala Chana- 1 cup
Onion 1
Oil- 2 tsp
Cumin seeds-1 tsp
Besan (Gram flour)- 2 tsp
Coriander powder- 1 tsp
Chili powder- 2 tsp
Ginger garlic paste- 1 tsp
Aamchur powder (Dry mango powder)- 1 tsp
Salt to taste
Curry leaves


Wash and soak chana in plenty of water, overnight.

Transfer soaked chana in pressure cooker, add 1 1/2 cups of water and cook it on high flame for 4 whistles. Drain the water and keep aside.

Meanwhile, take tomatoes, green chilies and grind it into smooth paste and keep it aside.

In a nonstick kadai, add oil. Once hot, add cumin seeds. When they splutter add onions and curry leaves.

Fry them until they turn golden in colour and then add gg paste and the tomato puree. Let them cook for few minutes.


Now slowly add besan and stir continuously.


Slowly add dry masalas mentioned in the ingredients with salt and mix them evenly. Add little water to avoid burning the masala. cover with a lid and let this cook for another 5 minutes.


Once you start seeing oil floating on top, add the cooked chana and mix it well. Let it simmer for few minutes.

Garnish with fresh coriander and crunchy onions and enjoy!!



You can make this with white chick peas too.

If you don’t have aamchur powder handy, use 1tsp lemon juice.

Additionally you can sprinkle some sev on top and serve with a dollop of thick yogurt on side.


Crunchy, Addictive, Bhoondi


If you are a south indian you would know what bhoondi means to us. We looovvvve them and crave for some every time we eat sambar rice or curd rice!! They are pretty addictive and also great crunchy accompaniment. Bhoondi can be had as a stand alone snack or can be used for making other sweets, chaats and snacks.

I always wanted to make bhoondi at home but was hesitating as I dont that big bhoondi jharni. My mom suggested that the regular perforated ladles (a big round spoon with multiple small holes in it, also make sure you have 2 such spoons, 1 to pour the batter and 1 to remove bhoondis from oil) we have at home can also be used. So I tried them and they have turned out really good. Here’s the recipe of extremely crunchy and highly addictive bhoondi!!


Gram flour/ Besan 1 cup
Rice flour      2 tsp
Cooking soda 1 tiny pinch
Salt and chilli powder to taste
Water as needed.


Mix gram flour, rice flour, red chilli powder, baking soda and salt in a bowl and add water as required and make a nice  thick batter like dosa batter. Make sure that there are no lumps in the batter and it is not very thin or thick.


Heat oil in a pan for deep frying. Hold perforated spoon a little above pan and with a laddle pour 2-3 tablespoons batter on it. (See the pic below) Repeat the process and make as many droplets as possible in a pan until all of them are able to remain submerged in oil and can be stirred easily.


Using another perforated spoon remove bhoondis, drain excess oil and transfer them on kitchen absorbent paper to absorb remaining excess oil.

Remember to clean the perforated ladle before starting the next batch. Repeat for remaining batter.

In the same oil fry peanuts and curry leaves and mix them with the bhoondis and enjoy it as a standalone snack or store and use it for making raita.

Kaaju Barfi

Kaaju Barfi



This post is dedicated to my darling lil brother vasu. He is the the pampered one at home and we all love him lots. He recently completed his masters in US and has just started working. I’m very attached to him and consider him as my best friend.

Living away from him is very difficult for me, though I keep in touch with him regularly via skype/whatsap I miss him like crazy! The thought that hes living closer to my elder sister comforts me and I know she will take care of him. We three share a very special bond and believe in being kind to one another, thanks to our parents who taught us to be honest and loving.


Vasu still acts like my older brother sometimes and it actually feels nice to have him watching out for me. He is a great friend to have, he gives honest opinions and wants the best for others. Very few people know his funny side because  he is introvert and opens up slowly.He is hilarious with his one liners, sarcastic humour and  goofy moments and such  a charmer he is 🙂

Like all of us in my family he loves food but is not fussy. Give him rasam and omelet hes happy. Also he makes really good omelets 🙂 I wanted to post something special for rakhi and I have prepared his favorite sweet Kaju Barfi!

This expensive sweet can be made at home with in no time and its quiet a hit at home every time I make!


Cashew nuts – 1 1/4 cup
Sugar -1/2 cup
Cardamom powder -1/4 tsp (optional)
Saffron stands – 4-5 (optional)
Water – 1/4 cup
Ghee -2 tsp


In a blender powder cashew nuts. This may sound as a simple step but trust me this is the most important step and can effect the result of barfi in the end. So be patient and avoid operating the blender at a stretch as the cashews will ooze out oil and will become sticky.(I used the hand blender and it worked quiet well and got the right consistency of the powder)

Meanwhile, in a non stick pan, add water and sugar. Boil until the sugar dissolves.

Add saffron strands, cardamon powder and cashew nut powder while stirring continuously else it will stick at the bottom of the pan. Add ghee and cook till the mixture leaves the sides of the pan.


At this stage, be extra careful since the right consistency will be when you can make a non sticky small ball from the lump in between your fingers.

Put the mixture on a greased plate and flatten it with a flat surface of a cup and smooth out the mixture.


Leave it to cool for sometime and with a sharp knife make desired shapes and enjoy!!