Small Onion PuliKuzhambu - Virtual Bday Treat for SangeethaVijay

This is a special post for one of blog buddy ,SangeethaVijay,who writes for Spicytreats , where you can find a varied list of recipes in her blog she is a wonderful blogger and a friendly personality.Happy to be your friend sis.

Celebrating her birthday virtually myself, along with few of my fellow blog bluddies planned to give her a v-treat based on the theme of kongu cuisine.But due to some personal commitments i could not accomplish my task and that was the delay in posting and also this month i lacked posting few recipes.Having less time i decided to make this quick recipe for her.Hope Sangeetha sis will like my treat.

Happy Birthday Sangeetha sis,you've been such a great friend and an inspirational person to me...Here is my small treat for you..

Coming to my recipe,this is a simple and a quick gravy to make with less ingredients.Small Onion or Sambar onion adds a peculiar flavor to this dish,so don't skip replacing regular large onions in the place of small ones.Its self-life is maximum one week you can preserve and use it ,with proper refrigeration.You should ensure that the onions are completely well cooked ,if you plan to store them and use it.


Serves - 2

Small Onion - Handful
Tamarind - small lemon size
Kuzhambu Powder - 1.5 tsp
Salt - as required
Curry Leaves - few
Gingely oil - as required.
Jaggery - 1tsp
Water - As required

To Temper

Mustard seeds - 1/2 tsp
Fenugreek seeds- 1/4 tsp
Gingely oil - as required.


  • Peel the skin of onions and wash them.No need to slice the onions,you can use it as such.Soak the tamarind in lukewarm water and extract the tamarind pulp.In a pan add oil and temper using the ingredients mentioned under to temper.Add the small onions and curry leaves and saute until the onions are cooked.Keep the flame in medium.

  • Once they are cooked add the kuzhmabu powder ,salt and mix them.Immediatly add the tamarind juice and add required amount of water and allow to boil.

  • Later you can add jaggery and 2 tsp of gingely oil to give a wonderful flavor to the gravy.When the water has reduced to a while and when the gravy looks thick switch off the flame.

  • Serve hot with rice ,dosa.

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WaterMelon Cooler

Summer season is up already.Its steaming everywhere in India.Year by year the temperature is increasing,to keep us cool during this season we need to have extra glasses of water daily.Consuming more water would help us safe during this season.And this wonderful nature has given us a lot of supplements to keep us cool,may it be cucumber,chickoo/sapota,watermelon ,we get the fruits in plenty during this season and these fruits are meant for cooling effect.Cucumber and watermelon has high content of water in it,so we say them as water fruits.Consuming these fruits and buttermilk/lassi are good during this season.Here is a simple and easy cool recipe for this summer.

Watermelon,mint and ginger along with pepper powder will make a perfect cool drink for you.Just cut the watermelon add all the ingredients and grind them,finally strain it...Thats all...its over in just two steps...Here i have added country jaggery  as a sweetener instead of sugar.If you lack jaggery you can add sugar.


WaterMelon - 2 cup
Ginger - 1/2 " inch stick (1 No)
Mint Leaves - few (hardly 5 to7)
Pepper Powder - 1/4 tsp
Country Jaggery / Sugar - as reqd
Salt - as reqd


  • In a mixer jar add watermelon ,ginger,mint leaves and grind them.

  • Add country jaggery / sugar and give a pulse grind in your mixer.Strain the contents and collect in a vessel.People avoiding sugar / jaggery can add salt after straining them.Finally add pepper powder.

  • Transfer the juice to your glass and top with  some pepper powder for decoration and serve.


  • You can make this both sweet and salt.For salt version replace the sugar with salt.Which will be helpful for diabetic people.
  • Adding pepper helps to prevent phlegm formation ,for people who are easily subjected to get cold.
  • Mint is also a cooling agent.Ginger helps in easy digestion and increases appetite.
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Eggless Vanilla Cupcake

This is a one such recipe which i planned to try it out, on the note to present my MIL who is a pure vegetarian.I was looking for a fool-proof recipe and finally landed on Pavithra's space.Looking at the outcome of her cupcakes made me feel comfort.It looked airy,moist and overall it has no egg's and ofcourse no butter too.How good it sounds..."Eggless,Butterless" looks fatless right.I have made a quite few eggless cake.But this time i wanted to try out with cupcakes.More than a cake, a cupcake is even more attractive.

To say about the outcome,it was fab..A must try out cake recipe for pure veggies.And at last you will get their applause for sure...Since i made it for a special occasion at my home.I gave buttercream-icing and simple glaze icing on the top of these cupcakes. I will post the buttercram-icing recipe my future posts.So friends if you are searching for an eggless,butterless cake/cupcake you can definitely follow this post and surprise your pals.The one important thing before proceeding is the cake flour,which is used in this post.Cake flour is easier to make at home.

Cake Flour

All purpose flour / Maida - 1Cup
Corn flour - 2 Tbsp
For every one cup of maida remove 2 Tbsp of maida from it.
And replace the 2 Tbsp with 2Tbsp of corn flour
Sift the flour 3 times.

You can store this flour use  for all your cupcakes.

I have made this cake preparation in a slightly deviated way  from the original recipe,where the dry ingredients are mixed at once and sifted.And then mixed to the wet ingredients.In my method i have added the yogurt,where the original recipe calls for buttermilk,and sugar and added baking soda allowed them to form bubbles and mixed my flour.Both the methods will give a good result of cupcakes.I have tried the two methods and for posting purpose i have shared my method.


Recipe Source:Dishesfrommykitchen

Makes 6 - 8 cupcakes

Cake Flour - 120 gm 
Castor Sugar - 60 gm
Baking powder - 1/2 tsp
Baking Soda - 1/4 tsp
Yogurt - 1/2 Cup (Can use homemade yogurt-I used homemade)
Oil - 1/2 Cup 
Vanilla Essence- 1 tsp
Salt - 1/4 tsp (I didn't use)
Food Color - 1 tsp (optional)


  • Grease the cupcake liners.Preheat 180C.
  • In a wide bowl add the yogurt,sugar mix well.Then add the baking soda,baking powder mix well and leave it aside for 5 minutes.

  • After 5 minutes you will find the bubbles on the top layer.Then add oil mix well.Add the four ,essence mix well.

  •  Add the food color finally and mix evenly in one direction.Then scoop out the batter and pour a spoonful amount of batter to the cupcake liners.Note to pour only 3/4 of the cupcake liner,not more than that.

  • Bake for 12-15 minutes at 180 C. 

I did buttercream and glaze icing to the cupcakes.

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