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Here's how to cook fish curry without the sardines getting crumbled.
Nellipoyil native Suresh grows it in his front yard.
The fish curry with roasted coconut gravy is a variant that's popular both at homes and restaurants, thanks to its right balance of sweetness and fiery flavour.
Chef Pillai runs a popular restaurant in Kochi
Chefs Sinoy John and Shibin share the recipe for the readers of Onmanorama.
Sardine is a storehouse of protein, calcium and carbohydrates.
Be it a plate of rice, idli, dosa, upma or even tapioca, chammanthi podi aka chutney powder can be a perfect taste partner with any of them. While the popular podi is often made with coconut as the base, it can also be prepared with pulses and garlic for a variety flavour. It stays 'young' for
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.
Samarasa Vishu koottu would add the perfect balance of flavours to the feast.
The spicy, salty snack can make anyone as excited as the characters of Kunchacko Boban and Shalini in the film Niram.