This bun parotta is a famous street food from Madurai and is usually paired with any delicious curry. First take a bowl and add maida, baking soda, sugar and salt and mix. Form dough with milk and oil ...
Parotta is a famous flatbread from South India which is made with all-purpose flour/maida. However, this desi chinese version of parotta is a combination of garlic and other vegetables like capsicum, ...
The combination offers a burst of flavors and textures. Parotta and Beef Fry: Kochi's take on Parotta, flaky layered flatbread, pairs impeccably with succulent Beef Fry, cooked with spices ...
Set aside. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess. Heat the oil in a large, heavy-based, lidded, flameproof casserole ...
Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.
Remove the chorizo and set aside in a bowl. Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather ...