Gehun Parotta/ Whole wheat flour parotta

Gehun or Atta or wheat flour is fully loaded with nutrients and when it combines with maida then it transforms to a tasty parotta. When ever I get bored with making usual parotta I make this which is as tasty as the normal ones. I use equal parts of Maida and atta, if you donot want to use more maida then increase the atta and reduce the maida. This recipe does not want more resting time and can

Manga-Yiral in Chettinad masala/ Chicken gizzard in chettinad masala

Chicken gizzard or mangai-yiral are secondary stomachs present in birds to grind the food before digestion. They are hard in nature and can be used in curries. I just tried it with chettinad masala and it was just a perfect side-dish. Have it with Sambar, curd rice, or just any dish, it is tasty. This recipe goes directly to CWS- coriander seeds guest hosted by Deepa event by Priya.



You need:

Ariselu / Aathirasallu For ICC

Remember Mahmud of Ghazni who suceeded after 17 times to conquer, my case was almost the same in making the Ariselu for ICC. Tried it more than a couple of times, failed and suceeded today atlast in making Ariselu. Since this was my first challenge in ICC, I didnt want to fail in making the Ariselu. I followed the recipe 2 coz the recipe 1 got flopped. The method of preparation was easy  and I

Baked Cheese Samosas

Since I had these cheese samosas in a local restaurant its been my favorite but you know its loaded with calories so I wanted to make a baked version of it with low fat cheese slices. It tasted equally good. I used Kraft's low fat cheese slices. Sending it to Divya's sunday-snacks-healthy-snacks.



You need:

Readymade Samosa leaves   4nos
Low fat cheese slice               2nos

Preparation:

Baked Paneer Samosas

To is weekend for us so, R and jr wanted snacks in the evening. Since the lunch menu was heavy I didnt want to make an oily snack. Then planned to make baked samosas but couldnt decide on the filling. Then an idea stuck why not make a completely oil free samosa. The result: Guilt-free baked paneer Samosas. The recipe doesnot call for any oil and the samosa has a crisp shell and the filling was

Kueh Makmur

Kueh Makmur is a  Malaysian biscuit. The outside layer of the biscuit is bland, but the dark peanut filling gives a sweet twist to the biscuit. Every time my grandmother(who is an expert when it comes to cooking or baking) makes this biscuit,  we would just wait for the biscuits to get baked and finish it in no time. The aroma and its taste makes you eat another  biscuit again and again and makes

Parasappam/ Manjal Appam

This is another variety you can make with Appam batter. It can be had on its own or with any gravy. When you get bored with making the same Appam try this recipe for a change.Please follow the link for the Appam batter recipe.  Sending this to JFI- Breakfast guest hosted bySuma event by Indira.



You need:
Appam Batter                    1/2 recipe
Coconut                             2tbsp(