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Sometimes, at eateries, they use grills to cook the meat one batch after the other. Often, they don’t remove the fat that drips from the meat before going for the second batch of grilling.
In certain parts of Kerala, it's called ilayappam as it's made wrapped in plantain leaves.
Not only is it super soft enough to melt in your mouth, it is also loaded with nutrients.
Vishu Sadya will be available in a majority of restaurants on April 15 - the day of Vishu - while the feast would be served in a few outlets on the next day also.
The ada or steamed rice cakes with sweet fillings absorbs an incredible aroma from the fresh plantain leaves in which it is wrapped.
As the next step, Renault and Nissan are carrying out extensive investment projects worth Rs 5,300 crore focusing on the Indian market
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.
hressiamma, every year, cooks fifteen para (paddy measuring unit) paddy grains with water in a giant cauldron on wood fire stove.
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.