Whole Wheat Tortilla Recipe

Tortillas are so easy to make and taste great with and curries or dips, kabab or anything. I make it quite often and store it between layers of parchment paper in freezer or fridge and use it whenever you need. Hope you will give this a try and let me know how it turns out for you..

Similar Recipes,

Preparation Time : 10 mins
Cooking Time : 30 mins
Makes : 12 tortilla


Whole Wheat Flour / Atta - 2 cup + more as needed
Salt - 1 tsp or to taste
Olive Oil - 2 tblspn
Hot Water as needed


Take flour, salt, oil in a bowl. mix well using your hands to mix in the oil.

Pour in hot water and knead it to a dough using a spoon. Leave the dough to cool enough so you can handle it.

Now knead it well.Cover with a plate and let it rest for 30 mins.

Divide the dough into equal portions.

Take a balls, flatten it, roll it into round tortilla, or you can cut it into rounds using a bowl.

Put the tortilla in hot tawa, cook on both sides till puffy.

Remove and serve warm.

Take all your ingredients

Take wheat flour in a bowl

add in some salt

and some olive oil

mix well, so oil is mixed well with flour

bring water to a boil

Now it has started to boil

pour hot water in wheat flour mix

Mix the dough using spoon...leave the dough to cool a bit 

Now knead it again till smooth

cover with a plate and let it rest for 30 mins

now knead the dough once

divide it into equal portions

take a dough ball

flatten it slightly

roll it out..If you can make perfect round then you dont have to cut it out.

I cannot make perfect rounds anyway, so i used a bowl to cut neat rounds

put the rolled round in hot tawa

flip over once it is done lightly

flip over and cook, it will puff up

look how puffy it has become


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Village Syle Fish Curry Recipe / Gramathu Meen Kuzhambu Recipe

Fish has always an interesting ingredient to work with. I love love experimenting with it, and those experiments should satisfy my fish loving hubby as well. This is one recipe which i came across from my friend vani's blog. She has lots of traditional recipe, you guys have to check it out.

Similar Recipes,
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
Many More..

This fish curry has a mixture of roasted ground masala and fresh ground coconut masala which really makes it so yummy..Hope you will like this and let me know how it turns out for you..

Preparation Time : 10 mins
Coking Time : 45 mins
Serves : 5 to 6
Recipe Source: Vani, A Good Friend of Mine


Gingelly Oil / Indian Sesame Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Shallots / Sambar Onion - 5 chopped finely
Tomatoes - 1 medium size chopped finely
Curry leaves a handful
Tamarind - a small lemon size
Salt to taste

For Grinding:
Coconut - 1 cup grated
Sambar Onion / Shallots - 10

For Roasting & Grinding:
Dry Red Chillies - 8 to 10 or as needed
Coriander Seeds - 2 tblspn
Cumin Seeds / Jeerakam - 1 tsp


Soak tamarind in water and squeeze to remove the pulp. Strain and set aside.

Roast ingredients given for roasting, grind it to a fine paste. Grind coconut and shallots to a fine paste as well.

Take both the masala in a bowl, add in tamarind juice. Mix well..Masala done.

Heat oil in a kadai. Add in mustard seeds and let them sizzle.

Now add in shallots, tomatoes and curry leaves. Sprinkle some salt and cook for 2 mins or so.

Now add in masala and mix well. Add more water if needed, Cover and simmer till oil separates.

Now add in fish pieces and cook till fish is done.


Start by taking a small lemon size tamarind and soak it in water

once it is well soaked, squeeze to remove the pulp from it

Take your grinding ingredients

Take it in a dry pan

roast till golden

Remove to a plate and let it cool

now take it in a blender

powder it lightly

add in water

puree till smooth

take the pureed masala in a bowl

Now take small onion / shallots and coconut in a blender

make it into a fine paste

add the coconut masala in 
add in tamarind pulp

mix well..Add more water if needed

Take your other ingredients

Heat gingelly oil in a kadai

Add in mustard seeds

in goes some chopped shallots, curry leaves and tomatoes

Saute them lightly

sprinkle some salt

pour the masala in

mix well

now bring this to a boil

cover and simmer till oil separates

look the gravy is done

add fish pieces in

mix well and cook till oil separates

curry done


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