Tuna & Potato Cutlet

Weather is so crazy and unpredictable here. The sudden change of weather from sunny afternoon to rainy  evening increased my craving of having something hot and spicy. Luckily, the boiled potatoes in my fridge which I preserved for curry, saved my time in preparing these delicious cutlets. Along with the potatoes, I have included canned Tuna, onion, red chilli flakes and garlic powder in this recipe. 

Tuna & Potato cutlet pairs perfectly with any variety of sauce but personally, I served these tasty cutlets with sriracha sauce since I was craving for some spicy dish. In addition to the sauce, mint chutney and coriander chutney also pairs perfectly. The refrigeration and freezer part mentioned in the recipe are mandatory which in turn helps to hold the shape of cutlet without breaking while cooking. If the mixture is too soft, add little bread crumbs before making patties. I have shallow fried the cutlets in this recipe but the same can also be deep fried in oil. If you are planning to deep fry the cutlets, then prepare a separate batter using maida and water. Then dip the shaped patties in the batter and coat it with the bread crumbs. Always freeze the cutlets for sometime before frying. 

Variations can be made to these cutlets by adding sweet corn, green peas, coriander leaves, spinach, cheese etc. 

Here comes the recipe for Tuna & Potato Cutlet...

Ingredients :

1 Canned Tuna  

2 Medium sized Potatoes, cooked

1 Onion, finely chopped 

1 Tsp Red chilli flakes 

1 Tsp Garlic powder 

Salt to taste 

Bread crumbs ( I have used store bought bread crumbs which already contains dried herbs and cheese ).

Oil for shallow frying 

Method :

Mash or grate the boiled potatoes and keep aside. 

Drain the liquid from the Tuna can and transfer the tuna to a bowl.

Now add mashed / grated potatoes along with onion, red chilli flakes, garlic powder and the required quantity of salt.

Mix all the ingredients and refrigerate it for 30 minutes. 

Now divide the mixture into equal number of ball, gently flatten them and make thick patties. 

Repeat the process for the remaining mixture and keep aside. 

Add bread crumbs in a separate plate and keep aside. 

Now take one flattened cutlet, place it on the bread crumbs and cover it evenly. 

Once all the patties are done, keep it in the freezer for 10 minutes. 

Meanwhile, heat 1/4 cup oil in a non stick pan and set ready to shallow fry the cutlets. 

Place the prepared cutlet in a pan and cook both the sides. 

Once done, remove and drain the excess oil using kitchen towel.

Serve hot. 

Serving Options :

Serve hot with Green chutney or any sauce. 

Chutney Options :

Mint Curd Chutney 

Coriander Chutney 

Mint Tomato Chutney 

Click HERE for more chutney recipes!

Bhutte Ka Kees

Bhutte ka kees is a popular and delicious street food of Madhya Pradesh prepared using corn, spices and milk. Bhutte is nothing but a corn. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices and simmered in milk to get a delicious and creamy dish.

Prepared this yummy and quick dish for an event Shhh Cooking Secretly Challenge hosted by few co-bloggers. Click HERE to view all my previous recipe posts prepared for this event. And for October month, I was paired with a wonderful and talented blogger Seema Duraiswamy Sriram who blogs at mildlyindian.com. She gave lemon and coriander leaves as a secret ingredients and using those, prepared Bhutte ka kees which was a big hit in my home. Especially, my father loved this dish a lot and asked me to prepare it again after couple of days. Bhutte ka kees can be served as a great tea time snack or as a breakfast. No side dish is required for this dish. Though grated coconut is optional in this recipe, the addition of it gives a lovely taste.

Click HERE to view a tasty recipe prepared by Seema by using a secret ingredients given by me.

Ingredients :

1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder
2 Green chillies, finely chopped
1/2 - 1 Tsp Ginger, grated
2 Cups Corn kernels
1/4 Cup Milk
A pinch of Turmeric powder
Salt to taste
Coriander leaves, finely chopped for garnishing
1/2 - 1 Tsp Lemon juice
Grated Coconut for garnishing ( Optional ) 

Method :

Grind the corn kernels coarsely and keep aside. ( Corn Cobs can also be used and if using, just grate the cob and use it )

Heat oil in a pan and mustard seeds.

Once it starts spluttering, add cumin seeds, turmeric powder and hing powder.

Now add the chopped green chillies followed by grated ginger and coarsely ground corn.

Saute for a minute and add milk.

Simmer the flame and cook until the milk evaporates and the mixture thickens.

Now add the required amount of salt and mix well.

Switch off the flame and add lemon juice followed by finely chopped coriander leaves.

Garnish with grated coconut and serve.

Serving Options :

Serve as evening snack along with tea or as a breakfast. 

Garlic Knots

After April month swap post "Hong Kong Noodle Soup", here comes my second month participation in an interesting event Food Bloggers Recipe Swap hosted by Amber Dawn. For May month, I was paired with an amazing blogger Sapana who blogs at cookingwithsapana.com. The concept of the theme was to select one recipe from my partner's page and recreate the recipe. It took so much time for me to choose one recipe from her page while all her recipes looked so inviting and tempting. Finally tried these beautiful baked garlic knots which was a super hit in my place. These garlic knots are perfect with hot tea and also, can be served as breakfast along with salsa, jam or sauce. The actual recipe calls for the parsley, but I have replaced it with coriander leaves in garlic butter. Thank you Sapana for sharing such a delicious baked snack.

Click HERE to view the actual recipe from Sapana's page. 

Ingredients :

11/2 Cups All purpose flour / Maida + extra for dusting 

1 Tsp Sugar 

1 Tsp Salt 

1 Tbsp Olive oil 

1 Tsp Instant dry yeast 

1 Cup Warm water 

For Garlic Butter :

4 Tbsp Butter, melted 

1/4 Cup Coriander leaves, finely chopped ( Actual recipe calls for Parsley ) 

4 - 5 Garlic cloves, minced

Method :

In a large bowl, mix all purpose flour, yeast, sugar and salt. 

Make a well in the center of it and add olive oil followed by warm water. 

Combine together to form a dough and knead it for about 10 minutes. 

Place it in an oiled bowl and let it rise for an hour or until it doubles in size. 

Now knead the dough again for about 5 minutes and divide into 9 equal parts. 

Roll it into long tubes like and make a knot by folding over and under. 

Arrange the prepared knots in a baking tray and keep it aside for 10 minutes. 

Now bake it for 10 minutes in a pre-heated oven at 180 degree C. 

Meanwhile, prepare garlic butter by mixing all the ingredients given in "For Garlic Butter" and keep aside. 

Remove the knots from the oven and brush with garlic butter. 

Bake it again for 5 minutes and remove from the oven. 

Serve warm.

Serving Options :

Serve with Salsa or Sauce.

Fafda - Gujarati Snack

Ingredients :

2 Cups Besan flour
1/2 Tsp Ajwain
1/4 Cup Oil
3/4 Tsp Baking soda
Salt to taste
Water, as needed
Oil for frying

Method :

Take besan flour in a large bowl and add ajwain. ( gently crush ajwain using palm and add it ).
Add the required quantity of salt and baking soda.
Add half of the oil to the besan and prepare a dough by adding water little by little.
Once the dough formed, add the remaining oil and knead it for 5 minutes.
Cover it with a cling wrap or moist cloth and keep aside for 30 minutes.
Divide the dough into two parts and keep aside.
Take one dough and roll it into cylindrical shape.
Pinch a small sized dough and make a cylindrical shape.
Place the shaped dough on a wooden board and using palm stretch it thin in forward direction.
And using palate knife, gently scrape off from the board without breaking the rolled dough.
Repeat the process for the remaining dough.
Meanwhile, heat oil in a deep pan and deep fry the fafdas in batches. ( fry it in a medium flame ).
Once the fafdas turn crispy and golden colour, remove from the oil and drain the excess using kitchen towel.
Serve hot or store it in an air tight container.

Serving Options :

Serve with Jilebi, green chutney or Kadhi. 

Dal Faraa

After Bihari cuisine ( click HERE to view my Bihar special Spinach Dal Pithi ), We the members of Shhh Secretly Cooking Challenge group got a lovely chance to explore Chattisgarh cuisine and their food culture. It's amazing to know that there are wide varieties of healthy recipes used in Chattisgarh cuisine and most of the traditional recipes are made up of using Rice, Rice flour, Dal and green leafy vegetables. The few popular Chattisgarh recipes are Muthia, Aamat, Bara, Bhajiya, Chilla etc.

For January month, I was paired with a lovely blogger Sharanya Palanisshami who blogs at Sara's Tasty Buds and I was given Masoor dal and Red chilli powder as my secret ingredients by her. Using those lovely ingredients, prepared a delicious and super healthy dish called Faraa. Faraa is nothing but a healthier version of desi style Momos. The outer covering is prepared using wheat flour and the stuffing is usually prepared using chana dal. Since I got Masoor dal as my ingredient, I had included it along with the chana dal and yeah, it indeed made the dish more healthier. I had to mention that this dish was a super hit among family members and in-fact, I am planning to prepare it again using more varieties of dal to make it more healthier. This dish can be served as a healthy breakfast or an evening snack along with tea / coffee / green tea. The steamed ones can also be served as such but the seasoning enhances the taste of the dish. This delicious dish goes perfect with Momos chutney or any spicy chutney.

Here are my few suggestions of chutney varieties to go with this healthy Faraa...

Tomato - Garlic Chutney 

Mint - Tomato Chutney 

Mint Curd Chutney 

Click HERE to view other interesting chutney recipes.

Friends, check out my partner Sharanya Palanisshami's page to view her recipe prepared using the secret ingredients given by me.

Ingredients :

For Wheat flour Dough :

1/2 Cup Wheat flour 
1 Tsp Oil 
Salt to taste 
Water, as needed 

For Stuffing :

1/4 Cup Chana dal
1/4 Cup Masoor dal
1/2 Tsp Cumin seeds / Jeera Seeds
2 Green chillies
2 Garlic Pods
1/4 Tsp Turmeric powder
1/4 Tsp Red chilli powder
A pinch of Garam Masala powder
Salt to taste

For Seasoning / Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin / Jeera seeds 
A pinch of Hing powder 
2 Dry red chillies
Coriander leaves for garnishing

Method :

Add wheat flour in a bowl along with a required amount of salt, water and oil.

Combine together and knead well to form a soft dough. Cover and keep aside.

To prepare the filling, soak both the dals for couple of hours in a water.

Drain the water and add it to a blender along with garlic pods, cumin seeds, green chillies, turmeric powder, chilli powder, garam masala powder and the required amount of salt.

Grind into fine paste and keep aside.

Now divide the prepared wheat flour dough into equal sized balls.

Take one ball and roll into a circular shape using rolling pin.

Stuff it with the prepared dal mixture and seal the edges like we do for Somas / Karanji / Kozhukatai / Momos.

Steam it for about 15-20 minutes and allow the prepared Faraa to cool.

Once cooled, cut each faraa into 3 - 4 pieces and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing and dry red chillies.

Add the faraa pieces and toss it for couple of minutes in a low flame.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Tea /  Coffee / Green Tea.

Crispy Spinach Using 5 Spice Powder

Looking for yummy, crispy and quick snack for kids using some healthy greens ? Then, check out my today's post which is prepared using Spinach leaves. This simple snack is a perfect party snack and can also be served as an evening snack for kids along with any varieties of dipping sauce. I have included 5 spice powder in this recipe along with all purpose flour to give a lovely taste and flavour to the snack. Including cold water rather than the regular one gives a crispy texture to the dish. Alternatively, the batter can also be refrigerated for few minutes before frying.

This recipe goes to a monthly event "Ssshh Cooking Secretly" and fried snacks is the theme of June month. I was paired with a fantastic blogger Amrita Iyer who blogs at thefoodsamaritan.com. She gave me Spinach and any flour of my choice as my secret ingredients. And I chose, maida / All purpose flour as my choice of flour to prepare this crispy and tasty quick snack.

Are you interested to know the secret ingredients which I gave to Amrita ? Then, click HERE. She used both the ingredients in a brilliant way and posted an interesting snack on her page.

Ingredients :

15 - 20 Spinach leaves
1 Cup All purpose flour
1 Tsp Baking powder
1 Tsp Five spice powder
1/2 Tsp Pepper powder
1 Cup Cold water
Salt to taste

Method :

Take All purpose flour in a bowl along with baking powder, five spice powder, pepper powder and salt.

Add cold water little by little and prepare a batter. ( The consistency should not be too thick or thin ).

Wash spinach leaves and keep aside.

Heat oil in a pan for frying and simmer the flame.

Take one spinach leaf, dip it in the batter and carefully drop it in an oil.

Deep fry till it turns crispy and remove from the flame.

Repeat the process for the remaining leaves. ( Deep frying can also be done in batches ).

Serve hot.

Serving Options :

Serve hot with Mayo or Tomato sauce.

Cheesy Haleem Toast

If you are in Hyderabad, Haleem is a must try dish during Ramadan season. Haleem is a delicious dish prepared using meat, wheat and spices along with a generous amount of ghee. It is usually served with lemon wedges and fried onions. A small bowl of Haleem will make your tummy full and gives an instant energy. Lots of vendors are famous here in selling Haleem in their unique flavour but my personal preferences are Pista house and Shah ghouse haleem. Every year, my leftover Haleem turns into Haleem Egg Dosa for breakfast and this year, tried an interesting cheesy toast using Shah ghouse Haleem. No doubt that as such the haleem gives a delicious rich taste but the richness got enhanced, when it was served as a toast along with Mozzarella cheese. This toast can be served as a breakfast or starter or evening snack along with Tomato sauce. Adjust the quantity of cheese and haleem according to your taste bud and being generous on both the ingredients will make your toast heavenly for sure :)

Ingredients :

2 Cups Haleem 

4 Bread slices 

2 Cups Mozzarella cheese, grated 

1/2 Cup Cheese, grated ( I have used Amul cheese cube in this recipe ) 

Chilli flakes 

Method :

Sprinkle mozzarella cheese evenly on top of bread slice and place it on a hot tawa. 

Simmer the flame and cook it for a minute or till the cheese starts melting. 

Using butter knife, spread the cheese all over the slice and top it with Haleem. 

Sprinkle grated cheese on top of the haleem followed by red chilli flakes. 

Toast it in a low flame till the base of bread slice turns crispy. 

Once done, remove from the flame and repeat the process for the remaining slices. 

Serve hot. 

Serving Option :

Serve with Tomato sauce. 

Peas & Sausage stuffed Pastry Cup

It's almost a month I did blogging. May month was really hectic for me in both health and travel wise but still, the one event which I never miss is my favourite Shhh Cooking Secretly Challenge which happens every month with an interesting theme. Likewise, our May month theme was Stuffed recipes and I was paired with a Wonderful blogger Sharanya Palanisshami from Sara's Tasty Buds. Peas and one ingredient of my choice were given as the secret ingredients by her and I chose sausage as my second ingredient. Likewise, Check out her page too to view an interesting recipe prepared by her using the secret ingredients given by me.

Sausage and Peas stuffed pastry cups is an interesting party snacks filled with pea - cheese puree and grated sausages. The fresh peas are boiled along with garlic pods and made into puree by adding cheese. I have added mozzarella cheese as it gives a nice texture to the puree. The sausages are sautéed along with fresh rosemary herbs which gives a lovely flavour to the snack. The cups are finally topped with more cheese and baked to get a delicious cheesy snack.

Ingredients :

1 Cup Green peas, fresh
4 Garlic pods, peeled
1/2 Cup Cheese, grated ( I have used Mozzarella )
2 Tbsp Oil or Butter
4 - 5 Sausages, grated
1 Tbsp Rosemary herbs, fresh and finely chopped
Salt to taste
Puff Pastry Roll ( I have used store bought Puff pastry Roll )

Method :

Boil green peas and garlic pods in a water.

Once it gets cooked, drain the water and cool it. ( The drained water can be used for kneading roti or used in rasam or sambhar to enhance the taste ).

Grind into puree by adding mozzarella cheese and little salt. Keep it aside.

Heat oil or butter in a pan and add grated sausages along with a little salt and rosemary herbs.

Saute for a minute and remove from the flame. Keep aside.

Now, take a puff pastry and roll into a rectangle shape.

Cut the pastry sheet into 6 equal squares.

Grease the muffin tray ( or use silicon muffin cups ) and place the square shaped puff pastry in each muffin moulds.

Now fill the cups with a little pea puree and then with sautéed sausages.

Finally top it with grated cheese.

Repeat the process for the remaining pastry cups.

Bake it for 25 - 30 mins at 180 degree C in a pre heated oven or till it turns crispy.

Once done, remove from the oven and serve hot.

Serving Options :

Serve with Tomato sauce. 

Tawa Toasted Besan Bread

This is a healthy version of a Bread bajji in which the besan batter dipped bread slices are toasted on a tawa with a less oil instead of deep frying. Green chilli and coriander leaves are made into fine paste and added to the besan flour is further made into batter by adding water. Then, the bread slices are dipped in the besan batter and toasted on the tawa with a minimal oil. This is a perfect evening snack for kids and also can be served as breakfast along with Mint chutney. Variations can be done in this recipe by adding grated carrots, beetroots etc which in addition also makes the toast more healthy. To make it more spicy, increase the addition of chilli or add 1/2 tsp of red chilli powder to the recipe.

Ingredients :

6 - 7 Bread slices 
1 Cup Besan flour 
1 Green chilly, chopped 
1/4 Cup Coriander leaves, chopped 
Less than 1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder 
Salt to taste 
3/4 - 1 Cup Water 

Method :

Cut the bread slices diagonally and keep aside.

Grind green chilli into fine paste by coriander leaves, turmeric powder and hing powder along with it.

Take besan flour in a bowl and add the ground paste.

Add the required amount of salt and add water little by little to prepare a batter.

Prepare a batter without any lumps and the consistency should be like a Dosa batter ( not too thick nor watery ).

Heat a non stick tawa and brush it with little oil.

Now take a slice of bread, dip it in the batter and place it on the tawa.

Smear little oil and cook both the sides in a medium flame.

Repeat the process for the remaining bread slices.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Mint Chutney.

Egg & Rice Baked Muffins

This is one of an interesting and healthy breakfast recipe which is prepared using eggs, bell peppers and rice. Mixed herbs and chilli flakes along with a grated cheese are added as the seasoning to this muffins. In this recipe, I have used three varieties of Bell peppers, since it was given as my secret ingredients by Shobana Keshwani in Shhh Cooking Secretly Challenge group.

According to our February month challenge, we have to choose either Colorful recipe or Fusion cooking. Me and my partner Shobana, an amazing blogger from www.shobhasfoodmazaa.com chose colourful recipes as our theme. Check out her page to view an interesting, healthy and colourful Idlies prepared by her for this theme.

To enhance the flavour in this recipe, variations can also be made by adding garlic powder, shredded chicken, bacon, sausages, veggies like broccoli, mushroom etc. Adjust the quantity of the red chilli flakes according to taste bud and also this can be replaced with finely chopped green chillies. To make it more healthy, replace white rice using brown rice. This recipe can also be served as Kids lunch box recipe or evening snacks.

Ingredients :

4 Eggs 
1/2 Cup Coloured Bell Peppers, Finely chopped 
1/4 Cup Cooked Rice 
1 Cheese cube, grated
1 Tsp Mixed Italian herbs, dried
1 Tsp Red chilli flakes, adjust according to taste bud
Salt to taste 

Method :

Beat eggs in a large bowl.

Add finely chopped bell peppers followed by cooked rice, mixed herbs, red chilli flakes, salt and grated cheese.

Mix well and fill the silicon muffins cups or greased muffin tray with 3/4th of the egg batter.

Bake it for 20 - 25 minutes or until the center of muffins are cooked and no longer runny in a pre heated oven at 180 degree C.

Once done, remove from the oven and serve hot.

Serving Options :

Serve with Tomato or Red chilli sauce.

Beetroot Pancake Paniyaram Jamun

Posting an interesting recipe after so many days for this special Valentine month. Advance Valentine's day to all my readers. When you think of Valentine's day, Pink and red colours are the ones which flashes our mind. And also according to our January month theme in Shh Cooking Secretly Challenge, we have to post red coloured theme post, based on the secret ingredients given by our partner.

I was paired with a wonderful co-blogger Prathima Shivraj from parthusfood.com. She gave me beetroot and any flour of my choice as my secret ingredients for red coloured theme. Initially, I thought of preparing pancakes using beetroot as its my kid's favourite breakfast. But changed my thought and converted pancake into paniyaram / appe which is further soaked in a vanilla flavoured sugar syrup to give a delicious twist to a regular pancake.

Beetroot is cooked and made into fine puree is further mixed up with a pancake batter. I have also used dates syrup in this recipe, to make it more healthy, tasty and also to get a vibrant color. The addition of vanilla essence in a sugar syrup enhances the flavour of this sweet and also gives a lovely aroma while serving.

Ingredients :

1 Cup All purpose Flour 
3/4 Tbsp Baking powder 
3 Tbsp Powdered sugar 
1/4 Tsp Salt 
1 Cup Milk 
1 Egg 
1 Big Size Beetroot
2 Tbsp Dates Syrup 
2 Tbsp Olive oil / Melted Butter 

For Sugar Syrup :

1 Cup Sugar 
1 Cup Water 
1 Tsp Vanilla Essence 

2 Tbsp Almonds, grated for garnishing

Method :

Peel and chop the beetroot into small pieces.

Add 1 tbsp of water and microwave it for 4 - 5 minutes.  (Alternatively, chopped beetroot can also be steamed )

Puree the cooked beetroot and keep aside.

Mix all purpose flour, salt, sugar and baking powder in a big bowl.

Mix well and keep aside.

Add milk followed by egg, date syrup, oil or butter and beetroot puree in a small bowl.

Beat well and add the wet mixture to the dry mixture ( flour ).

Gently fold both the dry and wet ingredients until it becomes batter with no lumps.

Heat a Appe pan / Paniyaram pan and grease the mould using butter or oil.

Pour the batter gently using spoon on each mould and cook both the sides in a low flame.

Once done, remove from the flame and repeat the process for the remaining batter.

Meanwhile. add sugar and water in a thick bottomed pan and bring it to boil.

Simmer the flame for 5 minutes and let it boil.

Now switch off the flame and add vanilla essence to the sugar syrup.

Drop the Beetroot Pancake paniyaram in a sugar syrup and let it soak for couple of minutes.

Once done, remove from the syrup and garnish with grated Almonds.

Serve hot or cold.

Serving Options :

Serve hot or cold with Ice-cream.

Maple Syrup Cake Balls / Maple Syrup Cake Paniyaram / GoIndiaOrganic Review

After my review on Chia seeds from GoIndiaOrganic for plattershare's Associate program, posting an interesting snack for kids using Maple Syrup. According to Wikipedia, Maple syrup is a syrup made from xylem sap of sugar maple, red maple or black maple trees. Maple syrup is often eaten with pancakes, french toast, waffles etc. In addition, this can also be substituted with honey while preparing grilled meat or chicken recipes. The one which i received for review from GoindiaOrganic is Coombs Family Farms's Organic Maple Syrup. It's a grade A dark coloured syrup with a robust taste.
The first taste of this syrup flashed out my memories of hongkong and seychelles. It tasted exactly the same with perfect level of sweetness and richness . This product has a superior quality with light and clear texture. Received this maple bottle without any damage and really appreciate the packaging of the product.The taste of the maple syrup is also not overbearing which can also be used in both cooking and baking purpose. Using this yummy ingredient, tried kids friendly snack Cake balls / Cake paniyaram which was a super hit among family members. The snack tasted heavenly when I dunked the balls in maple syrup.

Maple syrup cake balls is a easy and tasty snack prepared using maple syrup which is used as sweetener along with a tablespoon of brown syrup. According to the given quantity, this has a mild sweet taste, so adjust the quantity of maple syrup or brown sugar to one's taste bud.

Ingredients :

1 Cup All Purpose Flour / Maida 
1 Tsp Baking Powder
A Pinch of Salt 
1/2 Cup Milk
1 Tbsp Brown Sugar ( Increase according to sweet tooth )
1 Egg 
1 Tbsp Cooking Oil 
2 1/2 - 3 Tbsp Maple Syrup 

Method :

Mix all the dry ingredients ( Maida, Baking powder and Salt ) in a bowl and keep aside.

Break the egg and add it to a bowl.

Beat well and add cooking oil followed by milk and brown sugar.

Blend well using beater and add the dry ingredients.

Mix well without any lumps.

Heat the appe pan / Kuzhipaniyaram pan, smear oil and fill the holes with 3/4th of batter.

Cook it in a lower flame and flip the other side using appe stick or toothpick.

Cook both the sides and remove from the flame.

Repeat the same procedure for the remaining batter.

Serve hot.

Serving Options :

Serve with Maple Syrup.

Click the below link to check out my other reviews on GoIndiaOrganic Food Products...

Savoury Egg & Chia Seeds Pudding 

Cucumber & Pinenuts Salad 

Oats & Peas Porridge