Tag Archives: wheat flour

Wheat Parotta


Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.

Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…

Taking my most favorite dish to Fiesta Friday #131 hosted by Angie@thenovicegarderner. Co-Hosts – Su’s Healthy Living and Laura-Feast Wisely


  • Wheat flour/Atta – 3 cups
  • Salt to taste
  • Oil – 3 tbsp.


  • Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
  • Pour water little by little and start kneading the dough, when it’s almost done.
  • Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
  • Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
  • Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
  • In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
  • Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
  • Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
  • Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
  • Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.

Serve hot with Chicken Salna or Chicken Kurma or Veg kurma or any curry of your choice. I have served it with Chicken salna / Curry.

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Mutton Bones Curry


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Mutton Bones Curry – Breakfast / Dinner


  • Lamb(Mutton)  Bones  – ¼ Kg
  • Big Onion  – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Oil – 2 tbsp
  • Ghee – 2 tsp
  • Mustard – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – a pinch
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Wheat flour – ½ tbsp


  • Marinate lamb bones with ginger-garlic paste and salt. Leave it for  10 mins.
  • Finely chop onions and tomatoes, Slit g.chillies and then cut them into two pieces.
  • Boil the lamb bones with onions, tomatoes, green chillies, turmeric powder. It should be half-boiled.
  • Heat ghee and oil in a kadai.  Put Mustard, Methi seeds and Cumin seeds. Wait till it splatter.
  • Put Chilli powder, Coriander powder, salt and Wheat flour. Fry till the raw smell goes.
  • Now pour the boiled lamb to it. Add a glass of water.
  • Cover it with a lid. Stir it once for a while.
  • Remove the lid when the lamb is cooked.
  • Wait till the oil separates.
  • Garnish and serve hot.

Serve hot with Idly, Dosa.

This dish goes well with few other spare parts of Lamb like Lamb Head, Lamb Bones and Lamb Leg.