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Rich in various vitamins, phosphorus, calcium, iron, and antioxidants, the fruit is used for making value-added products like pickles, squash, wine, chutney, jam and so on.
Kalmas can be made with egg, chicken, beef and prawns.
The fragrant bukhari rice is an Arabian speciality that could be the centrepiece of your next iftar feast.
The Keralites living in the Gulf countries had to burn holes in their pockets as they replaced the Indian onions with the costlier ones from Egypt, Thailand and Turkey.
Here's what you might find on the table during a Kerala Easter feast.
Whether enjoyed with steamed rice, appams, or flaky porottas, this dish promises to delight your palate and leave you craving for more.
It's essential to follow the specific instructions for your pressure cooker and the recipe you're using to determine the number of whistles required for optimal results.
Udupi Sambar has a balanced flavour profile with a tangy and slightly sweet undertone from the tamarind and jaggery.
Although the potent odour is not the prettiest of smells, but the advantages of using onion juice topically are much more than just a temporary olfactory problem.
Despite their availability, these foreign onions come at a considerable cost, ranging from 6 to 12 dirhams per kilo, approximately Rs 135 to 270.