A recipe for passion is always simmering !
Roti Canai is a popular Malaysian style fried bread similar to our Kerala style Parotta. Flour, eggs, milk and loads of fat mainly ghee or margarine is used to give a flaky texture. The process is similar to our Parotta but with extra ingredients which alters the taste and texture. Another popular version from Singapore is called Roti Prata, similar ingredients and process except for the folding. Roti refers to bread in Malay.
Eggs combined with creamy coconut milk gravy makes this kurma a versatile dish literally making combos go endless. Bread, Puri, Chapati, Any variety rice, Idli , dosai, Naan etc….
Egg Korma / Muttai Kurma / Muttai Korma / Kodi Kuddu Kurma / Boiled Egg Kurma / Muttai Kurma Kuzhambu
Great street side fast food, most requested Tamil Nadu famous Muttai Kothu Parotta. (Kothu Parotta/ Chilli Parotta / Muttai Kothu parotta / Egg Parotta)
A great street side food famous in Tamil Nadu and Kerala. Flaky, fluffy, soft circular breads made with plain flour or Maida. First of all, this item literally takes a bath in oil, so people who are health consicous better avoid making this dish. The other thing is , it takes atleast a couple hours to make these parottas, most of which is kneading the dough, beating and shaping. (Parota / Layer Parotta / Layer Parota/ Layer Paratha / Kerala Parotta / Flaky Parotta )
One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking. This scrumptious chicken curry gets it flavor from two distinctive ingredients… Kalpasi and Jaathipoo.
