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Enjoy munching on these snacks during the rain.
The Neeloor Producer Company makes kumbilappams six days a week and sells them locally.
The ada or steamed rice cakes with sweet fillings absorbs an incredible aroma from the fresh plantain leaves in which it is wrapped.
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.
Indri appam is a Maundy Thursday treat steamed in plantain leaves
The dish’s origin ownership is claimed by Tamil Nadu, Karnataka and even Indonesia but stories and historical accounts prove that it was part of Kerala too from 19th century.
Vegetables can be creatively sneaked into the food ordered from outside to make the dishes healthy.
You can easily pair this easy-to-make veggie version of fish fry with a bowl of rice or other dishes.