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Controlling anger and cultivating optimism will help you calm down.
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.
While devotees can have ‘kanji’ and ‘muthira puzhukku’ from the temple in the morning, the preparations for the night are ‘sadya’ with rice, ‘rasakalan’ and other dishes.
George Thomas of Thachiyath, Oonnukallu, won the first prize in the category of differently abled farmers. V Eldhose of Thottunkal, Kottappady, and A T Thomas of Akkappallil, Adimaly won the second and third prizes respectively. The winners will get a cash prize of Rs 33,333, Rs 22,222 and Rs 11,111 respectively along with trophies and certificate.
During the day, women abstain from consuming rice and often opt for dishes made of tubers and lentils.
Pazhayidom is helming the kitchen at the youth festival venue for the sixteenth year.
The yard of the Kumaranalloor Devi Vilasam Higher Secondary School has been recently turned into a foodie paradise where traditional food items that excite your nostalgia are served.
For centuries, rural Kerala's paddy fields have served as social spaces for children and adults alike long before the term "placemaking" became en vogue. The ubiquitous coconut palms line the narrow dykes that crisscross through a sea of paddy. The trickle of afternoon sunlight filtering
This Onam, Onmanorama, along with social media sensation Chef Arun Vijayan, brings you a classic Malabari avial recipe that tastes absolutely royal.
Chef Arun Vijayan, who won over the foodie circles of Instagram, presents the Onmanorama audience with a simple stir-fry made using leftover avial vegetables.