Kunuku is a famous deep-fried snack in Tamilnadu and it is made from left-over Adai batter. It is made by dropping small amount of batter in hot oil and deep fried until brown or can be mixed with Shredded cabbage, Drumstick leaves, Onions, Coconut or any green leaves before frying.

  • Adai batter - 1 cup Click here for the recipe
  • Onion - 1 medium, finely chopped
  • Curry Leaves - few
  • Fennel seeds - 1/2 tsp (if preferred)
  • Oil - for deep frying
How to make it:

Mix chopped onions, curry leaves and fennel seeds to the adai batter. Drop spoonful of adai batter in hot oil and deep fry until golden brown. Take onto a tissue paper to drain excess oil. Serve with your favourite chutney or hot and sweet ketchup and a cup of tea.

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  • Baby potatoes - about 12-15 nos
  • Rice flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Red chilli powder - 1 tsp
  • Salt - as required
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1/2 tsp
  • Curry leaves - few
  • Oil - 4 tbsp
How to make it:

Pressure cook potatoes until done and peel off the skin. In a bowl, mix rice flour, corn flour, chilli powder, turmeric powder, salt and asafoetida. Add the potatoes, cover with a lid and shake well until the potatoes are coated with the spices and flour. Heat oil in a pan, add mustard seeds and when it splutters, add urad dhal. Add the potatoes and curry leaves and roast evenly on medium low heat by turning to the other side at regular intervals. Cook until done.


After being successful with my Egg-less Sponge cake recipe, i wanted to try an egg-less chocolate cake. I always know that Wilton has wonderful recipes and also i got a recipe from America's test kitchen cookbook. But, both of them had eggs. I made up this recipe by using both the recipes and using some egg replacers. The cake came out fluffy and tasty.
I already gave some egg-substitute in my previous post here. I got few more of these replacers from a vegan cookbook.

1 egg = 1/4 cup oil
1 egg = 1 tbsp vinegar
1 egg = 1 tbsp ground flax seeds + 3 tbsp water (Beat until gelatinous) (Not good for cakes; Best in muffins)
1 egg = 1/4 cup pureed fruit (apple or banana)
1 egg = 1/4 cup soy yogurt
1 egg = 1/4 cup blended silken tofu

I used oil and vinegar for my recipe.

  • All purpose flour - 1 3/4 cups
  • Dark chocolate bar - 1 (3.52 oz, about 100gms) (I used Hershey's)
  • Butter - 2 tbsp
  • Sugar - 1 cup
  • Baking powder -1/2 tsp
  • Baking soda - 1/2 tsp
  • Vanilla - 1/2 tbsp
  • Oil - 1/3 cup
  • Vinegar - 1 tbsp
  • Milk - 1/4 cup
  • Water - 3/4 cup
How to make it:

Spray and dust a non-stick baking pan. Pre-heat oven to 350 degrees Fahrenheit. Melt butter and chocolate in microwave for a minute. Mix flour, baking powder and baking soda. In a bowl, whisk oil and water together. Add milk, vanilla, vinegar and sugar and mix well. Fold in the flour. Add the melted chocolate and mix thoroughly. Pour into a baking pan and bake for 35-40 minutes.
I decorated this car cake for my son's Birthday. He is a fan of NASCAR - #24 Jeff Gordon. The cake here is the above recipe with Butter cream frosting.

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This is a quick and yummy dessert for the summer ahead! I made this just because i had a can of mango pulp that i bought sometime back, sitting in the pantry! I never thought i'll blog about this recipe when i made it. It came out really fantastic with a wonderful aroma of mango, cardamom and saffron blended together. And, i could not stop writing about this.. :) Oops! It started melting before i got ready with my camera to make few clicks :D

Here is the recipe...

  • Evaporated milk - 1 can
  • Mango pulp - 1 1/2 cups
  • Powdered Sugar - as required
  • Kesar (Saffron) - to garnish
  • Almonds - few chopped
  • Cardamom powder - 1/2 tsp
How to make it:

Mix evaporated milk, mango pulp, powdered sugar and cardamom powder and blend for a minute until creamy. Add almonds and saffron, mix well. Pour onto a bowl and freeze for at least 3-4 hours until set. Before serving, dip the bowl in hot water for few seconds, take it out and invert on a plate. Cut into slices and serve!

I'm sending this to Priti for her event FF: Summer treat

This is one of the dish i love to have... Simple and easy to make with just fewer ingredients. I remember, the first time i tasted this dish was at my Grandmother's Place (A village near Kumbakonam)..... Needless to mention, She is an excellent cook! I love all her dishes, and even a simple rasam would taste heavenly when made by her...
Here is the recipe!

  • Tamarind Pulp - From a big lemon sized ball
  • Rice - 1 cup
  • Dried red chillies - 5 or 6
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tbsp
  • Channa dal - 1 tbsp
  • Asafoetida powder - 1 tsp
  • Turmeric powder - 1 1/2 tsp
  • Curry leaves - few
  • Salt - as required
  • Gingelly oil - about 1/4 cup
How to make it:

Heat oil in a pressure pan, add red chillies and mustard seeds and when it splutters, add channa dal and urad dal and fry until light brown. Add asafoetida and turmeric powder. Add the tamarind pulp and cook for a minute. Add raw rice and enough water ( usually, 1:2.5 ratio), salt and curry leaves and cook for 3 whistles. Mix well. Serve hot with fried papads.

I'm sending this to Mahimaa for her event "15-minutes Cooking" and also to Shama for her event "Village Special Recipes"

This is an egg-less sponge cake i made for our Wedding Anniversary. All professional bakers, do bare with me for this decoration as this is my first attempt in decorating a cake :)

I used carbonated drink to make this. Also, i was googling to find a suitable egg-replacer to be used in cakes and also retain the spongy texture. I found this wonderful egg-replacer at kurma's place.
I used the second one and it worked well. The cake came out so fluffy and spongy.


1 egg = 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.


1 egg = 2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.

For Cake

  • All-Purpose flour- 1 1/2 cups
  • Corn flour - 3 tbsp
  • Butter - 6 tbsp, softened
  • Powdered Sugar - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Salt- 1/4 tsp
  • Evaporated milk - 1/2 cup
  • Soda water - 1/3 cup
  • Vanilla - 2 tsp
  • Egg-replacer - (equivalent to 1 egg, as given above)
How to make it:

Grease a 8*8 inches square pan and dust with flour. In a bowl, mix all-purpose flour, corn flour, baking powder, baking soda and salt. Cream butter and sugar by beating until light and fluffy. Add the evaporated milk, vanilla and egg-replacer and beat until well mixed. Add the flour and mix well. Add the carbonated drink and mix (fold) well. Pour into the greased pan and bake at 350 degrees Fahrenheit for about 35 minutes or until done.

Butter Cream Icing

  • Butter - 1 stick (1/2 cup/ 8 tbsp)
  • Confectioner's sugar - 2 cups
  • Vanilla - 1 1/2 tsp
  • Milk - 2 tbsp
  • Food colours
How to make it:

Beat butter until fluffy. Add sugar, vanilla and 2 tbsp milk and beat (about 1 minute) until light and creamy. Divide into portions and add the required food colours and mix well. Decorate using a piping bag with required tip.

Also, i made some sugar flowers, leaves and birds for decorating my cake. For this, i made a thick sugar syrup, added more powdered sugar, little corn flour and a tsp of butter and made into a dough (like a fondant). I added some food colours and made the required designs.

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