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It can be prepared in a jiffy and is an ideal dish to be packed for lunch to school or office.
Papadam becomes appalam in Tamil Nadu and 'apadam' in Andhra Pradesh. In Karnataka, it is called 'happala' and papad in North India.
One of the first things that will be put in place is a trans fat laboratory where food samples can be tested for their trans fat density.
Here's a coconut twist to the pappadam and we guarantee that you would love this.
But this chutney is way different than any you have had. Try this interesting chutney made of pappadam.
The book sheds light on more than 30 communities in Kochi claiming their lineage to various ethnic cultures of India besides those of Arab, European and other foreign lands.
Kochi is a destination that retains its traditions even while whole-heartedly embracing modernity.
Vasumathy Amma has been selling pappads at Chalai market in Thiruvananthapuram and nearby places for the last 40 years.
Vasuettan's restaurant is not exactly at Chalakudy. It's three km from the town, in a place called Elanjipara.
The Onam season sees a spurt in demand for essentials like coconut oil, green gram, milk etc.