ചപ്പാത്തി ഇങ്ങനെ Mouthwatering Chapati /HOT MILITARY ROTI/CHAPATI-YUMMY ROTI

#VillageCookingAvatar #TysonChickenCurry#IndianKeralaFood Have you ever eaten this tasty chapati?क्या आपने कभी इस स्वादिष्ट चपाती को खाया है?ഈ രുചികരമായ ചപ്പാത്തി നിങ്ങൾ എപ്പോഴെങ്കിലും കഴിച്ചിട്ടുണ്ടോ? Hot Chapati,Hot Roti-How to make this special hot military chapati    • ചപ്പാത്തി ഇങ്ങനെ  Mouthwatering Chapa...   How to make special tasty TYSON CHICKEN CURRY/Kerala village style/Indian Food/ #villagecooking😜    • How to make special tasty TYSON CHICK...   This chapati is very special and famous among Indian and Pakistani army barracks. South Indian cuisine South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. KERALA FOOD Cuisine of Kerala,Typical Kerala lunch, served in hotel Kerala cuisine is very diverse, a diversity is best classified on the basis of the various communities. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or the oil or milk extracted from the nut. Seafood is also very popular in the entire region and eaten almost every day. Kerala cuisine is so diverse and distinct from the rest of India that the tantalizing flavor's are going to keep you craving, long after you've returned from your trip. You could say that it was the intoxicating aroma of spices that lured traders long ago to Kerala. The same heady concoctions make the cuisine a delicious enough reason to travel to this part of India today. Vegetarian: ONA SADHYA olan, paalpradaman, nenthrakai chips, aviyal, pulissery, erissery, sambaar, sadhya, rasam, kalan, koottucurry,parippukari,thoran,pappadam,inchicurry,achaar, pachady, vegetable stew and kichadi sallad,pazham,mezhuvaratti. Non-vegetarian: With Greek, Roman, Chinese, Portuguese, Arab and Dutch traders making their way to the port towns of Kerala, it is no wonder that the food has been cast with a spectacular range of culinary influences. Though there are differences in the taste and style of preparations between north and south Kerala dishes, both use similar vegetables and ingredients. Plantains, coconut, gourds and yam are commonly used. Shrimp coconut curry, fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen thoran (fish with coconut), karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, malabari fish curry, fish molly, kallumekka, crabs, Pork Mappas (Panni Mappas), Pork vindallu (Panni Vindallu), Pork Roast,Thalassery biriyani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries.Mathi/Chala Curry/Fry most popular malayaali dish,Ayala Curry/Fry,kilimeen curry/fry Fish Moilee Kerala Style (aka KeralaFish Molly) Malabar biriyani is a rice cuisine using khyma rice instead of basmati rice. This biriyani is known as Thalassery biriyani and is the only variety of biriyani in Kerala. Snacks: Bonda,Sukhiyan,Parippuvada,Ullivada,Uzhunnu vada,Vadi,Cake,Vettu cake,upperi, payasam, banana fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, and irattymadhuram,kumbilappam,valsan. Breakfast: puttu (with banana, pappadam,kadala curry or payyar curry[moong-dal curry]), Appam (velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew,duck roast,pork masala,egg curry, and idiyappam with kadala curry, pidi with mutton curry or chicken curry, porotta with beef/chicken curry/fry/roast or mutton curry/roast and, idli, dosai with chutney, kanji with chamaanthi/chutni dry beans, pickle, pappadam made with black lentils. Typical Indian masala dosa (Kerala style), is a combination of shredded, cooked, and fried vegetables with Indian sauce and several spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.
Mouthwatering Chapati /HOT MILITARY ROTI/CHAPATI-YUMMY ROTI