View allAll Photos Tagged Chapathi
The MadPea International Food Fair (February 18th – March 4th) is a shopping event to raise money for Feed a Smile to build a kitchen for school children in Kenya. Be generous please ❤❤💋💋Here : maps.secondlife.com/secondlife/Harms%20Way/171/151/1233
Credits Here : clefdesolsite.wordpress.com/2017/02/25/32-pennies/
Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, India and Pakistan. It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto.
Wikipedia
Chapatis are made from a firm dough made from flour (whole grain common wheat), 'Atta' in Urdu/Hindi/Punjabi/Nepali/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions of Nepal it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).
A nightly strolling around in the streets of Madurai city, when the sun is down and for most work is done, this man business starts to feed the hungry with parotha.
He was still molding and squeezing the pastry around with magic hands to roll it up to his final form while the cooking plate was heating up. Delicious a fresh grilled parotha out of your hand.
Enjoy your lunch ...
Ingredients
Maida-2 cup
Wheat Flour- 1/4th cup
egg-2
Milk-1/2 glass
soda powder-1/2tsp or 1 tsp
sugar-little
salt-little
oil
Preparation
Add maida and wheat flour in a vessel and mix well .Also add oil and rest of the ingredients and make it a soft dough.Then keep the dough covered in a wet cloth for aleast 5 hrs.Before making the porottas mix the dough well with hands.Then rub oil on a clean surface .Make small balls of the dough and roll it in oval shape.Then make pleats with that .Then roll it holding on one end to form a round.This is done to get the layers.Then roll out to make it like a chapathi.Make sure to roll only one side with the chapathi stick.Then put this on a pan on low flame till the porotta is ready.
2006-02-04 19:13
Canon EOS 5D ,Canon EF 24-70mm f/2.8L USM
ISO-800 1/20sec F/2,8 45mm
Recipe Link: asmallbite.com/chapati-noodles-recipe-leftover-chapathi-r...
Some chapati lying in your refrigerator idle for days? No need to waste it. The leftover chapathi take a new avatar, join hands with chinese cuisine and transforms into chapati noodles recipe. I combined both hakka noodles and fried rice recipe already shared in my blog and prepared this leftover chapathi recipes. You can send this chapati noodles in your kids lunch box and they surely eat it happily without any complaints. As hubby is on a trip to US, taking care of my kids, sending them to school itself is a big job, so I am posting very simple recipes that can be done in minutes. For variation have a glance at tips section and if interested in knowing how to make soft chapathi? click this link.....
Chapati is an unleavened flatbread (also known as roti) from India and Pakistan.It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China.
Thanks for taking time to visit my new personal site here:
“A Story Teller" by Cheryl Chan Photography
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Join me on my food hunting adventures here:
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At around 5pm, my first shot at same lake area in Bopal Village of Gujarat. They were a bunch of families with kids including newborns. After taking this pic I gathered attention of crowd and managed to take the remaining shots. The lady is cooking daal for two families. And this person is probably her husband. (Another lady to my left was cooking chapathis, which has not come in this pic.)
Recipe Link: asmallbite.com/ladys-finger-fry-recipe-vendakkai-poriyal-...
This vendakkai poriyal recipe / ladys finger fry recipe goes well with sambar, rasam, dal tadka and can be had with chapathi as a side dish.
This was the most extraordinary meal of my life.
Victoria and I had travelled to Banda in Uttar Pradesh to find the grave of my great, great, great grandmother who had perished there in 1887 from Cholera.
Back then the town was controlled by white men like me from England but now no westerners visit Banda.
Ten hours drive south west of Delhi there are no hotels, no Travelex and, for eight hours a day, no electricity.
The real giveaway, however, was the stares and excitement our white faces brought - most of those we met had only seen blonde ladies like Victoria by watching Friends on TV.
We were helped to find my ancestor's grave by a Mr Kalu who was friends with a taxi driver we met on our journey.
Mr Kalu and his wife then welcomed us into their home and cooked a feast for us on their roof top as many children and large extended family looked on.
A chicken was killed for us and children were sent running across to the other side of town to collect bottled water for our delicate western tummies.
We were joined by a selection of respected men from the area and we sat together on the roof to eat the finest curry and beautiful fresh chapati bread - the dough for which Mrs Kalu is seen mixing here.
When the purpose of our visit to her home town was explained to Mrs Kalu she stood up and declared "You are my brother!".
Imagine if foreigners turned up at your door out of the blue - would you treat them so well?
A most humbling experience and as much as I try I can't get my chapatis half as good as my sister did that day.
Travels in India 2007
www.flickr.com/photos/greenwood100/sets/72157603232342370...
Travels in India 2012
www.flickr.com/photos/greenwood100/sets/72157632058080749...
For information purpose for people outside India who may not know the traditional items served in a middle class Hindu marriage :
You can identify the servings by referring the pic above !
Items in the order of serving :-
1.Tomato soup.
2.Badham Halwa
3.Goa Jangiri
4.Veg Cutlet
5.Chapathi
6.Peas Masala
7.Kanchipuram Cashew Idli (served in palm leaf cup )
8.Cauliflower Roast
9.Potato chips
10.Veg Fried Ghee Rice
11.Vadai Curry
12.Bissi-bela-bath
13.Curd rice with grapes
14.Mango pickles
Yet to come ( not in pic )
15.White rice
16.Drumstick-Brinjal Sambhar
17.Pine apple Rasam
18.Buttermilk
19.Banana ( Rasthali )
20.Ice cream-dessert
21.Betel leaves with nuts
Notes:-All items vegetarian only. No non-vegetarian items allowed. No liquor !!
Have your feast to the full !!
For those who can identify the items in the pic correctly , I shall gift away 'Taj Mahal ' in my next will !! :-))
( P.S.- Thanks to the unknown lady in the pic who waited patiently for a few seconds before taking food while I clicked ! )
( Explored ! )
How to make soft chapati / soft chapati recipe is a biggest worry to all beginners in kitchen and even bachelors. As people have become more health conscious nowadays and chapati have become a staple food everywhere, making soft chapati is really a big challenge. But there are little tricks to get soft chapati. The first one is kneading the dough, second is giving resting time to the dough and the last trick purely depends on rolling it. When I was a begginer in kitchen, If I say the word 'chapati ' hubby used to run miles away. He tells a story, when he was doing his engineering studies and weekly once they serve chapati in their hostel mess. At that moment, most of the hostelites get disappeared and go to the near by hotels or street side shops. From that time he names chapati as 'lorry tyre'. After few trials and errors, I learnt the tricks and nowadays chapati has become my hubby's favourite one.
A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..
"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead in the
oven...so different from the normal fried version but more healthy :P.
Floks I was browsing all your wonderful clicks..will be back with my
feed backs soon..enjoy your week end.
Love
Deepa
1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.
Method
1.Sprinkle salt over boiled potatoes break it into small cubes using hand.
3 Set the potatoes aside.
4 Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.
5 Stir this occasionally for 3-4 mnts
6 Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.
7 Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.
8 Season with salt and pepper, then set aside to cool.
9 Heat oven to 400F and lightly grease a baking sheet.
10 To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.
11.Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).
Bake samasos in the middle of oven for 10 minutes or until it is golden.
You can pan also pan fry.(deep or shallow)
For more :
shot @ Sagar
How was weekend ? Mine was good
-Attented teammates' wedding .Both of them in my team.
-Made Pakoda rice :)
-Had musk Melon juice at home
-Watched 'Yes Man' movie at home
-cleaned home
-Played a game of chess with Avi and won it ..yahooooo :D
-had nice masoor daal and chapathi's for dinner :)
there are so many Pillais in this World
this is the humble Anir Pillai [Squirrel]
eating chapathi from one kind ASI worker's hand
behind the Benign Lord Kandariya Mahadeva Temple
restoring the World Heritage in a cheap, Old Indian way
you can see one of his Old Indian tool [Mattai] to scrap the dust/dirt
Ragi or finger millet in English, Nachani in Marathi, Kezhvaragu in Tamil is known as a perfect diabetic and infant friendly cereal. It helps to balance the insulin level for diabetic patients and it is loaded with calcium and iron. High amount of dietary fibre present in the ragi, keeps the stomach full, minimize the food cravings and gives a filling diet for people with diabetes. If you are tired of doing chapathi or don’t have idli batter in hand, then ragi dosa is the best choice, as there is no grinding part or fermenting process as required for making idli / dosa. Do try this instant ragi dosa recipe, if you are bored of regular dosa and surprisingly you like a lot.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
Red Kidney Beans has dark red skin and visual resemblance to a kidney. Its popularly known as red beans as worldwide. Red Kidney Beans also known as Rajma in India. Rajma masala curry is a very popular North Indian dish made with red kidney beans in onion tomato sauce with Indian spicy flavors. Red kindey beans / Rajma originated from Punjab generally served with Rice or Chapathi. Kidney beans are a very good source of cholesterol-lowering fiber. Its richness in high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. In this food blog post, i am going to show homemade Indian recipe on how to make (Kidney Beans) Rajma masala curry in easy step by step with recipe photos.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
Mango Pachadi or Gojju seen with a large 'Malgova' mango and a smaller unkown Mango variety and a few chillies.
'Pachadi' or 'Gojju' is a South-Indian side-dish / curry. Compared to other Indian side-dishes like Sambar, Rasam and Dhal, Pachadis are thicker. They are eaten with white rice or Chapathis and Rotis.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
Red Kidney Beans has dark red skin and visual resemblance to a kidney. Its popularly known as red beans as worldwide. Red Kidney Beans also known as Rajma in India. Rajma masala curry is a very popular North Indian dish made with red kidney beans in onion tomato sauce with Indian spicy flavors. Red kindey beans / Rajma originated from Punjab generally served with Rice or Chapathi. Kidney beans are a very good source of cholesterol-lowering fiber. Its richness in high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. In this food blog post, i am going to show homemade Indian recipe on how to make (Kidney Beans) Rajma masala curry in easy step by step with recipe photos.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
South Indian Breads
Parotta
White flour battered with planta, milk and layered , baked in griddle
Chapathi
Wheat flour battered with milk and banana, baked in griddle
Egg Kothu Parotta
Minced parotta added with onion and egg
Chicken Kothu Parotta
Minced parotta added with onion, egg, shredded Chicken and Chicken curry
Mutton Kothu Parotta
Minced parotta added with onion, egg, lamb pieces and mutton curry
Vegetable Kothu Parotta
Minced parotta added with onion and mixed vegetables
Ceylon Paratta
White flour dough, thin layered and baked in griddle
Ceylon Egg Parotta
White flour dough, thin layered and stuffed with egg
Ceylon Chicken Parotta
White flour dough, thin layered and stuffed with egg and boneless chicken
Ceylon Mutton Parotta
White flour dough, thin layered and stuffed with egg and lamb pieces
www.easy-indian-cooking.com/chana-chole-chickpeas-masala/
Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.
This Ladies finger tamarind kootu / vendakkai puli kootu tastes so delicious when had with hot hot steaming rice and goes well with idli, dosa and even chapathi too. This is a very simple recipe, the sourness from tamarind and the spiciness from green chilli, makes this dish tastes tangy and hot with added spices. It is different from the regular kootu varieties, as we don’t use coconut or curd. Let’s go to the recipe making…..
I am tagged by Ashutosh Sundaram. Here are my 16s.
1. I am a Software Engineer.
2. I have Polydactyly. Both my feet has six fingers.
3. Out of curiosity to understand f2.8, ISO, 35mm etc. while researching which camera to buy, mistakenly I landed into few photography websites about "Basic photography", "Composition skills" etc. Thats how I got into photography & flickr.
4. I am a fan of Richard Stallman and his philosophies. That is the reason my photos are CC-licensed. I boot GNU/Linux at my home and office. But I boot windows in my laptop just because of lightroom and photoshop.
5. I am very sensitive to food. I cannot eat something, If I don't like. I often skip my breakfast (don't tell my mom), because of this.
6. I am a camera shy.
7. I cook sometimes and I have a fan club for my chapathis and dosas.
8. I sleep late and wake up late.
9. At any point of time, I am crazy about something. During my college days it was programming. Then it was Google. Then, free and opensource stuff. Now its photography. You can talk to me about any of these topics anytime. I will be very happy to answer.
10. One of the best book I have ever read is "Mastering Regular Expressions" by Jeffrey Friedl. Yes, I don't read anything non-technical.
11. I think too much before doing anything. But end up doing typical stuff.
12. I don't plan anything beforehand. If I plan something, it will get postponed. So I don't plan anything :)
13. I am very shy. I can't talk to a stranger by directly looking at his face.
14. I am very bad at sports.
15. Today I reached 2.5k views in my photostream. Thanks, friends!
16. I could not think of 16 points about me. I am sorry. I cheated. Maybe not.
I tag the following 16
David, Sudarshan, Ajit (Patryaa), Nitthilan, Sriram, L&L Murali, Shailendra, Jayanth, Dr. K. Saji, Praveen, natureloving, An@nd, Hareesh Menon, Amar Jain, Alive & Clicking, Vicky_paul
www.easy-indian-cooking.com/chana-chole-chickpeas-masala/
Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
Red Kidney Beans has dark red skin and visual resemblance to a kidney. Its popularly known as red beans as worldwide. Red Kidney Beans also known as Rajma in India. Rajma masala curry is a very popular North Indian dish made with red kidney beans in onion tomato sauce with Indian spicy flavors. Red kindey beans / Rajma originated from Punjab generally served with Rice or Chapathi. Kidney beans are a very good source of cholesterol-lowering fiber. Its richness in high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. In this food blog post, i am going to show homemade Indian recipe on how to make (Kidney Beans) Rajma masala curry in easy step by step with recipe photos.
www.easy-indian-cooking.com/kidney-beans-rajma-masala-curry/
Nethili Karuvadu thokku / Dry Anchovies thokku
Recipe here:
www.ranjaniskitchen.com/2015/03/nethili-karuvadu-thokku-f...
How about tomato chutney with flavour of mint leaves? This Tomato Mint Chutney Recipe / Thakkali Pudina Chutney is such a versatile chutney that it goes very well with idli, dosa, chapathi and a spread for sandwich also.
This Andhra style pappu recipe is a simple, yet delicious dish with loads of vitamin and minerals as both lentil and spinach join together in this recipe. It can be prepared as a one pot dish in pressure cooker itself to make our work easier. But I cooked the dal and palak separately, if cooked together palak gets overcooked and all the nutrients will be lost. Once I tasted this palakura pappu recipe in MGM Grand restaurant in SriKalahasti, Andhra Pradesh. It was so yummy, after that I have referred and tried so many methods for this pappu, but I could not touch the exact taste of it. I think they have some special ingredients or it comes naturally by their experience. But this is a keeper recipe for me and not only for rice, it goes well with chapathi, roti too….
www.easy-indian-cooking.com/brussels-sprouts-indian-paratha/
Paratha is an Indian flat bread made with several type of stuffing’s originated from Punjab. Common types of stuffings are potatos, cauliflower, radish and fenugreek leaves. When winter starts, you find Brussels sprouts (German name – Rosenkohl) in most of the super markets in Germany. Its available only during winter season. In this food blog, I have used Brussels sprout stuffing for paratha preparation. It goes well with Yogurt Raitha or thick spicy curry. Paratha stuffing is Kneaded with Atta flour, Paratha can be made same like roti on flat pan(tava).
www.easy-indian-cooking.com/brussels-sprouts-indian-paratha/
Adithya Ladies Hostel
Searching for a ladies hostel in Ameerpet, Then visit Adithya Ladies Hostel, We are the best hostel around Ameerpet surroundings, providing the best food, accommodation, and security for feasible prices. We provide 1,2,3,4,5, sharing accommodation for students and working women’s. Adithya Ladies Hostel is nearby to all the institutes, shopping malls, metro stations, and bus stations. We provide good quality food, purified drinking water. We also provide hot water, washing machine facilities. We are located backside of Old Delhi Mithai Sweet House which is a quite opposite lane to Ameerpet Bustop.
Services:
- Homely Food ( Night with chapathi, Weekly two times Non-veg )
- 24/7 Water Facility
- Free WIFI
- Hot Water
- CCTV security
- TV in Every Room
Address: 6-3-832/2, Beside Jain Prayer Hall, Ameerpet, Hyderabad, Telangana 500016, India
Phone: 9154684663
Website: adithyaladieshostel.business.site
Mutton Thala Kari varuval | #தலைகறி #வறுவல் | Goat Head #Curry ========================= ========================= தலைகறி வறுவல் தேவையான பொருட்கள் ___________________ ```````````````````````````` தலைகறி - 1 kg பெரிய வெங்காயம் - 4 no's தக்காளி - 3 no's பச்சை மிளகாய் - 6 no's இஞ்சி பூண்டு விழுது - 1 Tablespoon கறிவேப்பிலை - சிறிதளவு மல்லி தூள் - 2 spoon மிளகாய் தூள் - 2 spoon மஞ்சள் தூள் - 1 spoon உப்பு - தேவைக்கு ஏற்ப ********************** செய்முறை _____________ ``````````````````` குக்கர்ரில் எண்ணெய் ஊற்றி, காய்ந்ததும் கடுகு போடவும். கடுகு வெடித்தவுடன் பச்சை மிளகாயை போட்டு வதக்கவும். பின்பு பெரிய வெங்காயம், கறிவேப்பிலை போட்டு நன்றாக பொன்னிறம் ஆகும் வரை வதக்கவும். பின் தக்காளி, இஞ்சி—பூண்டு விழுது சேர்த்து அடிபிடிக்காமல் வதக்கவும். நன்றாக வதங்கியதும் தலைக்கறித் துண்டுகள், மல்லி தூள், மிளகாய் தூள், மஞ்சள் தூள், உப்பு, சிறிது தண்ணீர் ஊற்றி கிளறி மூடி வைக்கவும். குக்கர் 6 வீசில் அடித்தவுடன் இறக்கி மல்லி இலை சேர்க்கவும். இப்பொழுது சுவையான #தலைகறி #வறுவல் தயார். ********************** தயாரிப்பு நேரம்: 10 நிமிடங்கள் சமைக்கும் நேரம்: 30 நிமிடங்கள் 10 பேர் சப்படலாம் சாதம், சப்பாத்தி, இட்லி, தோசை, புரொட்டா அல்லது பிரியாணி உடன் பரிமாறவும். ========================= ========================= Ingredients used in Goat head curry: ____________________ ````````````````````````````` goat head flesh - 1 kg Large onion - 4 no's Tomato - 3 no's Green chilli - 6 no's Ginger garlic paste - 1 Tablespoon Curry leaves - little bit Coriander powder - 2 spoon Chilli powder - 2 spoon Turmeric powder - 1 spoon Salt - According to the need ********************** Preparation Method ________________ ``````````````````````` Switch on the Stove and Place Cooker. Add 4 Tablespoon of Oil in it. Then add Mustard Seeds Wait till the Mustard gets Sputtered. Add Green Chillies in it. Cook them for a while Add Chopped Onions and Curry Leaves in it. Saute them till the onion turns into Golden brown. Add Chopped Tomato and Ginger garlic Paste in it Cook them gently. After its gets cooked add chopped Goat head pieces, Coriander power, Chilli powder, turmeric powder, Salt ( As needed) and finally Add little bit water.Let them cook for 2 min in open. Then Close the cooker with lid and place a weight. Wait Till the Cooker sounds 6 Whistles. After Turn off the stove. Open the Cooker and Garnish with coriander Leaves and serve with a smile. The Yummy Goat Head Curry is Ready!! ********************** Preparation Time: 10 min Cooking Time: 30 min Serves to 10 people Serve with rice, chapathi, idli, dosa, prosto or biryani. ======================== ======================== Welcome to #CovaiAdupankarai ____________________ ````````````````````````````` YouTube Channel: www.youtube.com/channel/UC7ZHzgmQyXLZ9ZMHDHImcqQ/ Facebook: ift.tt/2TN7L0e Pinterest: ift.tt/2JdlYzn Patreon: ift.tt/2TQK8UC Instagram: ift.tt/2JfoiGh Facebook Group: ift.tt/2TUsrDK Twitter: twitter.com/covaiadupankara Blog: ift.tt/2JgUyso ======================== ======================== thala kari varuval recipe, thala kari varuval recipes in tamil, thala kari varuval seivathu eppadi, thala kari varuval tamil, thalai kari varuval chettinad, thalai kari varuval dry, thalai kari varuval gravy, cooking goat head curry, dry goat head curry, goat head curry, goat head curry english, goat head curry in tamil, goat head curry online, goat head curry preparation, goat head curry recipe, goat head curry south indian recipe, goat head curry video, goat head curry village, goat head indian curry, how to cook goat head curry, how to do goat head curry, how to make goat head curry, how to make goat head curry in tamil, how to prepare goat head curry in tamil, indian goat head curry recipe, recipe for goat head curry, recipe of goat head curry, thala kari curry recipe, thala kari curry recipes, தலைகறி வறுவல், தலைகறி வறுவல் செய்வது எப்படி, தலைகறி கிரேவி, தலைகறி கிரேவி செய்வது எப்படி #thalakarivaruvalrecipe #thalakarivaruvalrecipesintamil #thalakarivaruvalseivathueppadi #thalakarivaruvaltamil #thalaikarivaruvalchettinad #thalaikarivaruvaldry #thalaikarivaruvalgravy #cookinggoatheadcurry #drygoatheadcurry #goatheadcurry #goatheadcurryenglish #goatheadcurryintamil #goatheadcurryonline #goatheadcurrypreparation #goatheadcurryrecipe #goatheadcurrysouthindianrecipe #goatheadcurryvideo #goatheadcurryvillage #goatheadindiancurry #howtocookgoatheadcurry #howtodogoatheadcurry #howtomakegoatheadcurry #howtomakegoatheadcurryintamil #howtopreparegoatheadcurryintamil #indiangoatheadcurryrecipe #recipeforgoatheadcurry #recipeofgoatheadcurry #thalakaricurryrecipe #thalakaricurryrecipes #தலைகறிவறுவல் #தலைகறிவறுவல்செய்வதுஎப்படி #தலைகறிகிரேவி #தலைகறிகிரேவிசெய்வதுஎப்படி #thalakarivaruval #thalakari #varuval #cooking #goat #head #curry #preparation #southindianrecipe #village #curry #வறுவல் #கிரேவி #தலைகறி Covai Adupankarai
. . . rolling Chapatis
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Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent; and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).
It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.
HISTORY
The word chapat (Hindi/Urdu:चपत/چَپَت, chapat) means "slap", which describes the traditional method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. Chapati is noted in the 16th-century document Ain-i-Akbari by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.
Chapatis are one of the most common forms of wheat bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the ancestral lands of cultivated wheat. Chapati is a form of roti or rotta (bread). The words are often used interchangeably.
Chapatis, along with rotis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, coastal East Africa, and the Caribbean islands.
COOKING
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Chapati dough is typically prepared with Atta, salt and water, kneaded with the knuckles of the hand made into a fist and left to prove for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proving, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board chakla using a rolling pin known as velan or belan into a perfect circle.
The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka. In southern parts of India it is called "pulka". It is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee.
Chapati diameter and thickness vary from region to region. Chapatis made in domestic kitchens are usually not larger than 15 centimetres to 18 centimetres in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' that may be made of wood or stone or, more recently, stainless steel, specifically for rolling out chapatis.
In most parts of South Asia, there is a distinction made between a chapati and other related flat-breads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. For example, Parathas are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once it's cooked or it usually has various types of filling, such as spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour.
REGIONAL VARITIES OF CHAPATI IN INDIA
Paneer chapati: Grated Paneer is added to the usual chapati dough
Radish or Mullangi chapati: Grated radish and turmeric powder is added to the dough and the chapati is usually thick. It is often eaten by lorry drivers who eat in roadside dhabas during their long journey to some other state.
Vegetable stuffed chapati: In this type of chapati, a gravy of carrot, potato, peas, fenugreek are mashed and slightly sauted into a masala gravy. It is usually given rolled and many households prepare this using their own variety and combinations of available vegetables.
. . . and many more.
In the Maldives, chapati are traditionally eaten for breakfast along with a dish known as mas huni.
WIKIPEDIA
VS Deluxe Boys Hostel
Are you in Ameerpet, looking for accommodation then come to VS Deluxe Boys Hostel in Ameerpet. We Are the best hostel around Ameerpet surroundings, providing the best food, accommodation and security for feasible prices. We offer 1,2,3,4,5,6 sharing accommodation for boys on an hourly, daily and monthly basis. Our hostel is fully furnished with TV's, WIFI and Locker facility in every single room. We provide purified drinking water and good quality food with weekly twice non-veg and also chapathi's for four days. We are nearby to Ameerpet metro station and all other shopping malls which will be easy access to everyone.
Address: 6-3-793, 794, Ameerpet Business Complex, Beside Kakatiya Mess, Ameerpet, Hyderabad, Telangana 500016, India
Phone: 9553544446
Website: vs-deluxe-boys-hostel.business.site
Services:
- Homely Food ( Night with chapathi, Weekly two times Non-veg )
- 24/7 Water Facility
- Free WIFI
- Hot Water
- CCTV security
- TV in Every Room