PAROTTA WITH BEEF
Keralites like Beef and Porotta because it provides ample amount of carbohydrates and protein to the person who consumes it. The big plus is that the combination is wonderfully tasty. It is very much tasty as we like to eat it more and more. Workers from other states such as bihar and bengal eat them more frequently as it takes much more time to digest so that they don't feel hunger for a long time.
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| POROTTA WITH BEEF CURRRY |
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| PAROTTA WITH BEEF FRY |
As the name suggests this dish is a speciality of Kerala and it is very popular in this state. You will get to taste it at the Thattukadas (small road side eateries) and the famous chain of Indian Coffee house. A certain amount of expertise is required to make the parotta in the typical Kerala style. The Kerala parotta though otherwise, relished with mutton/chicken stew or korma is very often accompanied and associated with beef fry as a favorite. This dish is a demand item among the non-vegetarian items for marriages and religious festivals. Almost all non-vegetarian Keralite, away from Kerala, longs for this dish as much as they long for their hometown.
Beef fry was common but for the first time I had tasted the authentic ‘Kerala Parotta’. The eggs, milk, ghee and maida combination make the parotta soft and tasty. Usually in hotels and at the Thattukadas the parotta is prepared by beating the dough well. So instead of the expertise beating and preparation of this bread, my grandmother prepared it in her own style which I found was a lot easier than the usual lengthy preparation. Its like part of their life and culture.
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