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There are a gazillion biryani places in Hyderabad but it is a hard task if you want an authentic, popular, place with some reputation for non-biryani items, too.
P Bhuvaneshwari, the winner of Karshakasree award in 2012 shares the recipes of ripe mango payasam and puliyinji to make your Vishu sadya extra special.
The ada or steamed rice cakes with sweet fillings absorbs an incredible aroma from the fresh plantain leaves in which it is wrapped.
Pulissery is often made with a ripe fruit or vegetable added to it, making the sweetness pair well with the sourness of the yoghurt.
Samarasa Vishu koottu would add the perfect balance of flavours to the feast.
In tests conducted by the Food Safety Department’s laboratories Tartrazine was found to be many times higher than acceptable quantities in instant pre-mix tea, jaggery, mixture and other such snacks.
In Kerala, the choice of meats on Easter varies in every region. And it starts with breakfast and palappams are a given to mop it up.
More than revisiting a major tradition, the delicious taste of the Peshaha paal and indri appam ignites a nostalgic memory in Keralites.
Indri appam and peshaha paal are traditional dishes that are cooked in Christian families to celebrate the memory of the Passover.
The sugar-free diet enforces an arbitrary set of recommendations that aren't backed up by research and is, at best, unclear.